Alinea/Trio’s root beer ribs. I’ve done this recipe a few times and slightly change each time. 72 hrs has become a mainstay, but I have changed the sauce each time and think I’m almost there. This time after creating the sassafras tea (with much a much stronger ratio and portion), I treated it more like a jus and I put it in the PC with the trimmings, fennel, aromatics, veal stock and 450g beef bones. Then strained, skimmed the fat to make the butter and reduced to a glaze. Once there, I took 100g of the glaze and added it to the mixture for the potato foam (with a pinch of vanilla bean).
The caramelized salsify puree is straight forward and I split it and made a gel for the fried salsify puree cubes. The pommes puree was used traditionally (~20g) with the remainder going toward the foam.
The buckwheat flatbread (my first time making flatbread, was an added bonus and crunch).
For desert – The flourless banana cake made at the table with the help of liquid nitrogen to assist with the setting of each layer (and a few other components that helped with the over all ~8-10minutes for the complete setting). Far from perfect but now I know it’s possible and have some other ideas on how it might be done. The bottom layer contained a stolen idea from
@nickgavin ('S) banana bread by using freeze dried banana crumbs. Served with deep fried chocolate pudding cubes, espresso cinnamon vanilla ice cream, chocolate peanut butter cubes, chocolate and caramel dust and nitro-poached chocolate mousse inspired by Alinea and of course a few pop rocks.
So, in the end: Root beer shortribs with glazed fennel, salsify puree and fried salsify puree cubes, pommes puree and sassafras potato foam served with buckwheat flatbread. For desert - flourless banana cake made at the table, deep fried chocolate pudding cubes, espresso vanilla ice cream, chocolate peanut butter cubes, chocolate and caramel dust and nitro-poached chocolate mousse.
72 hr shortribs
Short ribs glazed fennel, salsify puree and fried cubes and vanilla sassafras potato foam
Beginning of desert-note banana puree inside of inner-most mold to help deal the bottom so cake doesn't leak out.
First layer being set with LN2
Desert (final) with chopped nitro-poached mousse. Cake was not perfect as the icing set a bit quick (LN2 has it's limitations).
Close up of banana cake. Again, not perfect (but rather delicious).
