Recently a box came to the kitchen from my old stomping grounds of New Bedford Ma. I opened it to find a few great things, one of which was a small box of chocolate chevre from Southcoast Farms, I gave it a try and it brought me back to the days of sucking on a fudgesicle as a kid and getting all over my face and oshkosh overalls.
I knew i had to use it that night, but how, bouche!
So here it is, I made a mousse of the chevre and an eggless custard flavored with orange and vanilla, and finished it with a slice of Painted Hills beef carpaccio topped with tangerine lace micro greens.
This is goat cheese cheesecake that has been whipped and piped to resemble baby beets. They will later be covered with a beet croquant outer shell... Below is the powder for the beet croquant.
I didn't get the picture of the final product, I couldn't wait to crack it open an see & taste theoutcome. Plan to make more soon, more refined.
It dawned on me the other day, perhaps these are what are causing my sleepless nights. My bedside table making me feel unrested and slightly obsessed. Not to mention what books I keep hidden in my closet in a steady rotation to the bedside. Hell, you try to get good sleep when you doze off with an elBulli book on your chest slowly crushing you to submission
