carrota tangerine foam

Cloud of Carrot with Tangerine Concentrate Chef Ferrán Adrià of El Bulli – Roses, Spain
Adapted by StarChefs.com

Yield: 10 Servings

Ingredients:

• 2.000 grams carrots
• 500 grams Simone Gatto tangerine juice
• 60 grams soluble powdered coconut
• 150 grams water
• .001 grams bitter almond flavoring
• 1 gram curry powder

Method:
Peel the carrots and cut off ends. Blend, reserving juice.

Let tangerine juice stand, undisturbed, for 24 hours so pulp separates and settles to the bottom. Remove liquid from top with a syringe until only pulp remains, taking care not to disturb and re-mix liquid and pulp. Freeze the pulp.

Dilute the coconut powder in the water. Add the almond flavoring and place in the freezer to obtain an iced texture.

Emulsify the carrot juice in blender on highest setting until “cloud” consistency is achieved.

Spoon tangerine pulp and coconut ice on center of plate. Place carrot clouds around pulp and ice, and garnish with a dot of curry powder.

cavatelli pasta

• 16 oz. ricotta
• 2 eggs
• 1 pinch salt
• 3 cups flour

mix altogether with 2 1/2 cups of flour until you have a soft but not sticky dough. (use the rest of the flour if its not sticky). form into 1/4 inch thick logs, and divide into 1 inch sticks. form cavatelli from the sticks. freeze, or boil until they float (a few minutes).

Flour Tortillas

• 2 c. AP flour
• 1/2 tsp salt
• 3 tbsp fat
• 2/3 c. water
• 1 tsp baking soda (optional)

mix fat and dry goods in food processor. add water and process until it comes together. prepare in tortilla press and cook over a dry hot pan until ready. store properly to prevent drying out.

Quick White Bread

• 3 c. AP flour
• 3 tbsp sugar
• 1 tbsp rapid rise yeast
• 1 c warm water (114 degrees)
• 1 tsp salt
• 1/4 c. olive oil

Put yeast, sugar and water in pan for 10 minutes. Add rest of ingredients. Dough cycle on machine. Bake 375 degrees for 35 minutes.

paneer cheese

Over low-medium heat, bring 1/2 gallon of milk heat, but do not boil the milk. When the milk is hot, add in 1-2 cups of yogurt (or 1/4 c lemon juice) and stir. The milk 'breaks' (curdles) and the milk solids separate from the whey (liquid). Now, just pour the milk curds through the cheese cloth (a colander is handy for this) and you have your cheese curds ready to go.

Pull the ends of the cheesecloth together, and tie them up. Now, hang the cheese curds on the sink faucet to drain for at least 1/2 hour (longer is better, as the cheese will become firmer. When the cheese has drip-dried, place on a plate and cover with another weighted plate. drain excess water that forms for the next 1/2 hour. finally, open the cheesecloth bundle and turn your paneer out onto a cutting board. Slice the cheese into bite-sized chunks.

celery with olive-cheese filling

• 12 celery stalks
• 1 c cream cheese
• 1/3 c black olives
• 1/2 red pepper - chopped finely
• 2 scallions, chopped finely
• 1 tbsp chopped parsley
• 2 tsp hot pepper sauce

1. mix all except celery together.
2. stuff celery with mixture
3. chop celery into bite-size pieces.
   

stuffed mushrooms

• 1 lb white mushrooms
• 3 garlic cloves
• 2 tbsp minced onion
• 6 oz butter
• 1/2 c white bread crumbs
• 1 tsp chopped parsley
• 1 tbsp grated parmesan

1. remove stems from mushroom, chop finely. mix with garlic and onions
2. melt half butter, cook mushroom mix until reduced.
3. combine with breadcrumbs, parsley, cheese.
4. place small amount on each mushroom.
5. melt remaining butter and pour over mushrooms.
6. bake 20 minutes for 350 degrees.