Here's the menu for tonight's dinner. I'll give post-game tomorrow.
I'm really excited about this iteration of the Earthy Burg, no. 4. I'm using sous vide to extract juice from strawberries leaving behind the flesh. I'm blending that juice with my dried shiitake ratio. Tannins (black tea syrup) and aroma (strawberry-tarragon tincture) complete the drink.
No. 4 is going to be good.
aperitif
cognac, lemon sour, green chartreuse
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lobster
steamed and chilled maine lobster, pickled spring onions, wild watercress,
smoked grapefruit, easter egg radish, puffed rice
islay herb juice
cilantro-parsley chopin vodka, st. germain, lemon juice, grapefruit juice, caol ila 12 yr.
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swordfish
hardwood charcoal grilled north atlantic swordfish, braised swiss chard, roasted baby beets, whole grain mustard, beet reduction
earthy burg, no. 4
strawberry-shiitake spirit, cranberry juice, black tea syrup,
lemon juice, strawberry-tarragon tincture
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chocolate and cherry
bitterweet chocolate souffle cake, bing cherry sorbet, cherry-vanilla compote, anglaise
coffee cocktail
cognac, port, egg, sugar
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2 comments:
Could you provide some details on how to extract the strawberries using sous-vide? Time? Temperature?
I would also like to find out how to use sous-vide to infuse fruit with herbs if you have any info.
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