pork/squash/salsify/hazelnuts/Kale

Pork delivery arrived with some farm fresh produce. Juniper maple brined pork chops served over caramelized carrots and hazelnut/sage-caramelized butternut squash. Purple Kale poached in hazelnut oil and topped with carrot green stems. Caramelized salsify and slow poached tiny heirloom squash in caramelized maple syrup (quite the transformation-before pic included). For desert, bites of brownie, banana hazelnut gelato, chocolate ice cream and red wine poached pears (adapted from CS recipe).

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Comments

fitzek2000

I like that dish. Less is more. So take parsley off and u have a great looking dish. Enough of the herb garden nobody cares. Minimalistic and understatement based on flavour is my style. But do as u wish.

tshewman

Thank you and your comments are very helpful. The parsley was also included/finished with the squash/carrots/pork underneath. My "hope" was to represent this with a piece of parsley or two. I enjoy chevril with the salsify and the sage leaves were part of the squash dish. I'm uncertain about the best way to plate the herbs, but do enjoy the small jolts of flavor they impart when eaten. I enjoy (and quite frankly need) the feedback. Thank you again.

fitzek2000

Nowerdays people feel the need of putting everywhere flowers and herbs. Yes it looks colourful and fantastic. But do i want to change the main character of every bite i take because of parsley chive or Amaranth? Nope. I want the Same taste on my fork with every bite i take of this delicious pork for example. I would put this dish in a cook book without parsley and chives. If u like the taste of chive and parsley make extra pesto out of each Ingredient and set green points with that on the plate. It makes the dish even more delicate and brings the flavour impact u are aiming for. Best regards

tshewman

Thank you!! Much appreciated.