Beet Carpaccio With Fresh Ricotta And Crystallized Wasabi
For the Vinegar Glaze:
For the Crystallized Wasabi: make daily
30 g Wasabi powder
15 g Water
50 g Sugar
Make a paste with the wasabi powder and water and let stand 15 minutes. Incorporate the sugar, work into pellet size pieces and let dry at room temp until crunchy on the outside, chewy in the middle. Store in airtight container at room temp.
To serve:
60 g Fresh ricotta
5 g Extra virgin olive oil, on ricotta
.4 g Fleur de sel, on ricotta
76 g Beets, sliced
3 g Vinegar glaze
5.5 g Crystallized wasabi
3.5 g Extra virgin olive oil, on beets
.4 g Fleur de sel, on beets
.5 g Micro basil
15 g Boston brown bread croutons, sauteed in olive oil, stored in an airtight container at room temp.
Arrange the ricotta in the center of a plate in the shape of a rectangle. Season gently with fleur de sel and drizzle with olive oil. Arrange the beets on top so that the ricotta is not seen. Brush liberally with the glaze, then sprinkle with the wasabi. Season all with fleur de sel and drizzle with olive oil, then arrange the croutons over. Sprinkle with the herbs.
100 g Red wine vinegar
20 g Elderflower cordial
6 g Salt, 1 g Guar
Combine the liquids and salt in a bowl. Whisk in guar. Allow 15 minutes for full hydration.
5 lbs Beets, washed and stemmed, half golden and half red
75 g Extra virgin olive oil
25 g Salt
10 g White pepper
200 g Red wine vinegar
20 g Thyme, broken
(if the beets are large add an appropriate amount of water so the pan doesn't scorch)
Combine all, place in a hotel pan, and cover with 2 layers of aluminum foil. Roast in a 350 degree oven until cooked. Do not test doneness with a knife. Peel beets with a towel and slice on the slicer on setting 4. Punch out with a ring 2' cutter and shingle onto parchment squares.
For the Beets: yields 23 orders, roughly
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