Trees, Shrubs and Conifers: Tasty conifers, 1 by Weerobin

Weerobin wrote:
\'Candied\' douglas fir - I think \'gluten-free douglas fir\' will be next!
I found a picture of my dish on the web.
I even have the recipe.
I\'ll leave to others to educate the chefs re: all conifers aren\'t necessarily pines ...

Recipe:

Appetizer
Carrot, Sour Curd, Pickled Pine
By Matt Orlando

Carrot, Sour Curd, Pickled Pine

An exclusive vegetarian recipe shared by chef Matt Orlando, one of the speakers at 2015 Food on the Edge Event in Galway.

Ingredients

Ingredients
Carrot
12, small

Yogurt
100 g

Pine shoots
16 (Douglas Fir)

Apple vinegar
50 g

Nasturtium
12 petals and 16 individual leaves

Buttermilk
300 g

Butter
130 g, unsalted

Carrot juice
500 g

Lemon juice
1 lemon

Info box

Recipe category
Appetizer

Recipe yield
1

Preparation


Pickled Pine
Place young pine shoots in apple vinegar overnight

Carrots
Peel carrots and steam until fork-­‐tender.

Dry carrots in a dehydrator at 60°C for 1½ hours.

While carrots are drying, reduce carrot juice in a saucepan to 175 g and make sour curd and brown butter (see below).

Also while carrots are drying, in a saucepan, reduce buttermilk to 75 g and reserve.

Reserve 75 g of reduced carrot juice for buttermilk sauce.

Warm 100 g of reduced carrot juice in a small saucepan over low heat and emulsify 30 g of butter into the juice.

Add dried carrots and slowly glaze until carrots are shiny.

Hold warm in pan while finishing the buttermilk sauce.

Sour Curd
Heat yogurt in a pot until 85°C.

After it splits, drain off liquid for 1 hour.

Reserve solids (curd) and liquid.

Brown Butter
Place 100 g butter in small saucepan and cook until golden brown.

Strain off burnt butter solids and reserve melted butter at room temperature.

Buttermilk Sauce
Take 75 g of reserved reduced buttermilk and mix with 75 g of reserved reduced carrot juice in a saucepan over low heat.

When warm, stir in 25 g of brown butter.

Season with 2 g of lemon juice and 8 g of liquid reserved from strained curd.

Adjust with salt to taste.

To Serve
Place 3 warm glazed carrots on each plate.

Place 25 g of the curd evenly over the carrots.

Place 4 pickled pine shoots on top of carrots.

Garnish with 4 flower petals and 4 leaves.

Spoon as much sauce as you desire next to the carrots.