Breakfast plus

Growing up I ate almost everything for breakfast. Eggs and cheese were staples as was granola and red meats. So, after involuntarily giving the kitchen a fish beer and vodka batter back-splash yesterday I forged on. A salmon bacon mousse with ikura in a egg yolk cone.

Followed by Manchego gnocchi in a ham broth with a ham and cheese water infused tomato center and iberico ham crisp..... inspired by Mugaritz (get this book if you do not have it)

For the main, oxtail grapes with savory granola fennel yogurt and beetroot fluid gel.

For desert, "Crack pie" inspired by Momofuku (from the midnight snack video :-)..)

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Comments

Lennard__34626

The muga cheese gnocchi looks very clean. Those are not easy to get into a nice shape

tshewman

Thanks Lennard, it was my first try and had spares ( quite a few left over). The nice part is you can trim them with scissors ( I wondered so I tried). I only had to do it with 2-3 but if done as soon as gnocchi are made, they hold their shape quite well. I was more impressed with how well they held up (all afternoon) and nicely heated up in the brine I kept them in. That said, the nicest (!!!) surprise was the tomato, they do a mastic infusion in the book and I took a 1:1 ratio of the ham broth and cheese water and pulled the vacuum on a tomato center (late bloomer from the garden) about 6 times. It was like the most delicious ham, tomato, cheese combination one could ever have.

robert.c.brown15

Nice job. I quickly scrolled and thought you were posting dishes from a recent reataurant visit.

Johan_Edstrom_5586

Looks awesome.

Seth_Ratner_91225

Tell me about the egg yolk cones and the ox tail grapes, if you don't mind

tshewman

egg yolk cones - cured in a bed of salt 48 hours. Rinsed and dehydrated for 5. Flattened and put through a pasta roller, then shaped. Total active time, about 15 minutes. Lots of inactive time. :-).. Oxtail grapes were 100hr+ pressure cooked oxtail, blended and frozen in hemispheric molds, bound together and put back in the freezer. Combined 1.2% agar with a touch of modified red wine glaze (50% port/50%syrah), and dipped twice (my son who is 6 did most of these) and allowed to cool. Headed at 65deg in a glass container with a touch more glaze. If I were to do again, I would dip 2-3 more times and probably use a stronger agar concentration. The agar did well, but the oxtail is a rather heavy meat and the seams maxed out. :-)

Seth_Ratner_91225

What did you use to bind the oxtail hemispheres? About how much was the wine glaze reduced before adding the Agar? I think I'm going to give this one a try. Very impressive stuff.

tshewman

a very small amount of butter before putting them back in the freezer. By freezing them, it helped the agar to gel fairly quickly. Below is a pic after the first dip of a few. You can easily see the butter line. The second dip the red wine glaze was much thicker likely as it had cooled by then (in retrospect, I should have waited before the first dip) and thus the agar had started to do it's job. By then I was more in awe of watching my son. :-)

I have some ideas to add chopped truffle and maybe gelatin or another binder before immersing them next time. Yes, the red wine glaze was reduced before dipping them. It's one expensive glaze with 1200g of ground beef 1/2 bottle port and 1/2 bottle syrah, aromatics and bones. That said, it was really nice and luxurious with the oxtail but would definitely make some adjustments next time with regard to a few ingredients to bind and timing with the agar.

ipreferale

Very nice....