Tuesday, August 27, 2013

Potato, Escargot, Parsley

Parsley Puree
Wash and dry the parsley. Pick off all the leafs and save the stems for another application. Get our blanching water ready by adding salt and a touch of sugar, bring it to a boil. Blanch the parsley until tender drain and reserve some of the liquid. In a blender blend the parsley with the reserved liquid blend until smooth. Pass the parsley through a chinois and whisk in butter and adjust the seasoning. Keep cold and out of the light until needed.

Potato Gnocchi
Garlic chips
Tempera Hen of the Woods
Preserved Lemon
Black Garlic Puree
Picked Chives
Parsley Puree Chive Blossoms
Sous Vide Mustard Seeds