Tuesday, February 15, 2011

Beef, Creamy Faro, Kumquat Carrot Emulsion, Tapenade

Here is the lunch entree from today. The new york steak was cleaned into rectangle medallions and seared hard in a cast iron skillet to develop a hard crust. The faro grain was boiled with mirepoix until tender and then creamed with leeks and parmesan cheese. The carrot emulsion brought a vibrant color to the plate and also gave the guests some hidden flavors of preserved kumquats and anise. A topping of hot peppers and olive finished the medley of flavors. The final touch was some hickory smoked almonds that added some depth in flavor and texture.

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