Well it never pays off to be lazy in the kitchen, or online. I made this bouche about 2 weeks ago and not long after I saw Alex and Aki from Ideas in Food had posted a very similar thing. WOW! Granted it feels good to be in the same mind set as those two, but I just wish I posted that night so I don't feel like a copycat. I desire original thought. Ideas in Food is a great site and I have been following it almost from the beginning. Much respect to Alex and Aki.Anyways here is my whipped chorizo cream interpretation. It is a chilled sweet corn broth poured tableside with roasted corn and tarragon and the chorizo.
A few days later I made more of the whipped chorizo and used it for a course in a tasting. It was butter poached squid, with creamed corn, Marcona almond dust, fingerling potato chips and tarragon garnish. I wish I got a picture of that one. I'm talking sexy!
No comments:
Post a Comment