Roasted Purple Brussels Sprouts, Roasted and Raw Chioggia Beets, Arlet Apple, Horseradish Cream, Powdered Bacon Fat, Mizuna
I roasted some of the Chioggia (or Candy Stripe) beets with some water and vinegar, covered in the oven, til tender. Once cooled, I peeled and cut them. I thinly sliced a raw beet and cut the slices into circles with a very sharp knife.
I placed the Brussels sprouts in simmering salted water for about a minute and then plunged them into an ice bath. This helped to preserve their vibrant color during the subsequent cooking in pork fat and water. I also removed some individual leaves of some sprouts and used them raw.
I removed sections of a whole apple with a Parisian scoop and immediately placed them in acidulated water so they wouldn't brown. I sliced the backside of each apple sphere so that they sat still when I plated them.
I made the cream by combining horseradish root with creme fraiche, salt, white vinegar and some xantham gum and blending til smooth. I passed the cream through a tamis and placed it into a squeeze bottle which I used to form dots on the plate.
The powder was made by whisking bacon fat and tapioca maltodextrin together. Once it formed a dry paste I ran it through the tamis, resulting in bacon powder.
I finished the dish with some of the raw Brussels sprout leaves and mizuna leaves.
Arlet Apple - 3 Springs
Chioggia Beets - Culton Organics
Purple Brussels Sprouts - Culton Organic
Mizuna - Savoie Organics