Artichoke Textures

Artichoke “Soup”

Clean and prepare artichokes for making a soup.  In a rondo sweat artichokes, garlic and onions in butter until onions are tender. Deglaze with white wine and reduce until the mixture is dry. Season while you go. Add chicken stock and reduce to a glaze and repeat the process twice. Add enough stock just to cover the mixture, zest from one lemon and 100 grams of chopped parsley bring to a simmer and 500 grams of cream and bring back to a simmer  adjust seasoning and acid with lemon juice. Blend the soup and pass threw a chinois and pour into an ISI canister. Charge 3 times shaking well after each charge and keep warm. We present the “soup” in the ISI canister tableside.

Artichoke Puree

Charred Baby Artichoke

Artichoke Chips

Pressed Cucumber

Roasted Chanterelle

Sopressata

Olive Powder

Micro Basil  

Duck, Broccoli, Garlic

                                                                                            Crispy Duck Confit 

When I make my duck confit I like to put some pink salt into my dry cure so when I cook the legs in the duck fat the meat doesn't get that off grey color, it is nice and pink. First step is to break down your ducks, clean up the legs and pat them dry. On the cure I made for this confit I did 50/50 salt to sugar with thyme, rosemary, parsley, juniper berry, pink pepper corn, bay leafs, fennel seed, star anise, and pink salt . Put all the ingredients in to the robot coupe and blend until smooth. Cover the dry duck legs with the cure and let set over night in the cooler. The next day wash off the cure and pat dry. In a hotel pan line the bottom with 1 inch thick sliced onions, put the duck legs on top of the onions, pour duck fat over the legs until they are covered, cover with foil and place in a 250*F oven for about 4 hours. Take the legs out of the fat, save the fat for your next batch of confit, and cool to room temperture. Pick the meat off the bones, in a pan melt some butter over medium heat and place the duck meat in the pan. This step take about 30 to 40 minutes, caramelize the confit in the butter stirring to break the confit up. Once the meat has caramelized add banyuls to the mixture and cook until the mixture is dry. Place the confit on a paper towel and use with-in an hour.

Duck Breast

Broccoli Puree

Broccoli Salad

House Cured Bacon

Pickled Raisins

Cipollini Onion

Black Garlic Puree

Garlic Chips

Crispy Duck Confit

Parsley Flowers

Chive Buds

John Dory, Corn, Barley

Corn Broth

I get my corn from the farmers market its local, sweet and delicious. Midwest bi-color corn is the best in my opinion. I start by shucking the corn removing all the green and hair from the kernels. Cut off all the kernels from the cob and scrape the cob with the back of your knife getting everything off. Place the corn cobs in a stock pot and cover with ice, bring it to a simmer and simmer for one hour. Let the corn stock steep for another hour and then strain. Put the cobs on a roasting rack and dry them out, you can use them to smoke, I use them to smoke bacon and it’s very good. Meanwhile in a pot slowly cook the corn kernels in butter with very low heat. After the corn cooks and starts to look dry cover with the corn stock cook it down to a glaze and repeat two more times.  Blend the glazed corn in a Vitamix slowly adding stock, adjust the seasoning and acid, to the desired thickness. Blend on high for about 8 to 10 minutes to work the starch and the broth will become silky. Strain thru a chinois, cool and reheat when needed. The broth will be sweet, buttery and silky with a good mouth feel that goes great with just about anything.

John Dory

Caramelized Barley

Smoked Huitlacoche

Pop Corn

Upland Cress

Corn Broth

Crab, Smoke, Textures

Lemon Air

 On this “duo” dish, we used the same flavors on both sides but if different forms. Only the crab cake side got the smoke to give it a little twist and the guest like the presentation and the puff of smoke at the table. 

To make and air it is pretty simple to do but gives your dish a nice pop of flavor and visual appeal. I use versa whip to get and nonfat liquid to whip in to an air. For the base of the lemon air its lemon juice, lemon zest, limoncello, white verjus, sugar and a touch of salt. Bring that up to a simmer and then cool to room temperature in the pot.  Add some fresh lemon juice to give it a fresh lemon flavor then chinois the liquid. In a mixing bowl put 220g of base, 3g of versa, and 1g of xanthan gum and whip it for 3 minutes on high, it will become a dense air let it sit for another 3 minutes and it will become lighter in texture. You can rewhip the already whipped base to if need be.

Crab Salad

Lemon Puree

Cucumber

Tomato Powder

Fried Avocado

Basil Blossoms

Citrus Marigolds

Crab Cake

Basil Powder

Marinated Cucumber

Heirloom Tomato Seeds

Pressed Avocado

Lemon Air

Opal Basil

Smoke

 

Hen, Tomato, Olive

                                                                                    Tomatoes
At the World of Whirlpool we grow some of your vegetables, herbs and eatable flowers in our 18 rooftop garden boxes. We grow tomatoes, hot and sweet peppers, asparagus, eggplant, herbs  anything you think of we grow. The list is way too long to list them all. The cherry tomatoes are awesome this year, sweet as sugar and bright red and yellow. For this dish we made tomato powder, tomato pesto and simple but delicious marinated tomatoes. For the tomato powder we took the tomato peelings, from the cherry tomatoes and some whole tomatoes, put them in our dehydrator over night at 140*F until the tomatoes dried out. Then we put them in a coffee grinder and ground them until it turned into powder and seasoned it with salt and alittle bit of pepper. The powder has a soft tomato flavor that is sweet and a touch salty. The way I make the tomato pesto is by blanching the cherry tomatoes, peel and reserve for the powder. Then toss the tomatoes with finely chopped shallots, shaved garlic, lemon juice, parsley, thyme, olive oil, sugar, salt and pepper and dry the tomatoes out until they look like sun dried tomatoes. Then I make the pesto the traditional way, but  I fold in chiffonade basil into the mixture. For the marinated cherry tomatoes, I peel them and marinate them in minus 8 vinegar, shallots, Dijon, parsley and olive oil. I usually marinate the tomatoes for about an hour before service. Before I plate the marinated tomatoes and season them with Maldon salt and cracked black pepper.

Hen Breast

Marinated Tomato

Tomato Powder

Tomato Pesto

Potato Terrine

Bacon and Roasted Garlic Cous Cous

Broccoli

Olive Crumbs

Olive Oil

Upland Cress

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
Escargot

Pea, Pepper, Panisse

Red Pepper Harissa
Wash and dry off the peppers before you start peeling. Peel the peppers and place the peeling on a dehydrator tray and dehydrate at 102*F for about 8 hours. After the peelings are dry grind in a coffee grinder until powder and season with salt. After the peppers are peeled filet the peppers and cut into a small dice. In a pan add your peppers, olive oil (about half way up the cut peppers), minced garlic, chopped rosemary, honey, salt and pepper. Cook the mixture for about 2 hour on a very low flame. After done cooking add sriracha and banyuls vinegar to your liking. You can serve it hot your cold.

English Pea Panna Cotta
Red Pepper Harissa
Red Pepper Powder
Marcona Almonds
Chick Pea Panisse
Salted Cucumber
Pea Shoots