Chef at Home

Yuzu-coconut ice
cream

 

210g simple syrup

60 grams agave nectar

40g yuzu juice

4g salt

395g coconut milk

150g heavy cream

105g yogurt

 

Mix the simple syrup, agave nectar, yuzu juice and salt
together. Stir the coconut milk, heavy cream and yogurt together.  Stir both mixes together until smooth.
Strain through a fine meshed conical strainer. Refrigerate for four hours or
overnight to allow the flavors to mature.

 

 

Bitter Tomato
Marmalade

 

3000g tomatoes (blanch, peel and seed becomes 2600g)

300g orange maramalde

50g blood orange bitters

20g salt

 

310g isomalt

10g caraway seed

 

Use a pairing knife to remove the core from the
tomatoes.  Blanch them for ten
seconds in boiling water and then shock in an ice bath.  Using your hands, break the tomatoes
apart and scrape out all the seeds. 
Reserve all the scrapings. 
Once all the tomatoes are broken apart, strain the tomato scrapings
through a strainer onto the de-seeded tomatoes.  The seeds will be caught in the strainer and the juices will
coat the tomatoes.

 

Put the isomalt into a large heavy bottomed rondeaux and put
the heat on medium.  Let the
isomalt slowly melt and begin to caramelize.  When the caramel is dark, just shy of black, sprinkle in the
caraway seeds and let them toast for a second in the hot caramel.  You will hear a few of them pop.  Once the caraway are in the pot, add
the tomatoes and their juices.  Be
careful during this addition because the hot caramel will sputter and spew hot
sugar as the cool tomatoes come in contact with the molten sugar.  Once the tomatoes are in the pot, stir
the mixture to make sure all the caramel is loose from the bottom of the pot
and then start cooking the tomatoes. 
While cooking, skim any foam which rises to the surface of the pot.  The tomatoes will continue to cook down
as the water evaporates and the tomatoes concentrate.  The entire cooking process will take several hours.  As the tomatoes cook down and become
thicker in consistency make sure to stir the mixture and scrape the bottom of
the pot to prevent the tomatoes from sticking and scorching.  The tomato marmalade will be finished
when it takes on a shiny appearance and all of the moisture is absorbed into
the tomato flesh.

 

To Finish

 

50g blood orange bitters

2g salt

 

Mix the salt and the blood orange bitters.  While the tomato marmalade is still
warm, stir in the bitters and salt mixture.  Cool the marmalade and reserve.

 

Bitter tomato
marmalade fruit leather

 

480 grams Bitter Tomato Marmalade

8 sheets of acetate 20 cm long and 5 cm wide

 

 

Puree the bitter tomato marmalade in a food processor until
it is smooth. When the mixture is smooth, pass the marmalade through a fine
screened tamis. Reserve the smooth marmalade in a container. Spray the sheets
of acetate with pan spray. Use a paper towel to wipe the acetate sheets leaving
a fine film in place. Use an offset spatula to spread an even layer of the
smooth tomato marmalade on the acetate sheets. The thickness should be less
than 2mm. Once all eight sheets are coated with the marmalade place the sheets
in a dehydrator set on medium and allow to dry. This will take several hours.
When the sheets are dry to the touch, peel them off the acetate sheets and
return them to the dehydrator for another hour. The dried tomato sheets should
be flexible and dry to the touch. Use a pair of scissors to cut the the dried
tomato sheets into 2 cm squares. Return the squares to the dehydrator until
ready to use. If the squares become tacky, turn the dehydrator back on and dry
the sheets to remove the absorbed moisture. There will be more tomato puree and
squares than are needed to complete the dish.

 

Coconut Yuzu ice cream
coated fruit leather

 

Coconut-Yuzu ice cream

Bitter tomato fruit leather squares

2 liters of liquid nitrogen

 

Use surgical tongs to pick up a square of bitter tomato
fruit leather and dip it into the ice cream base. The ice cream will lightly
coat the fruit leather. Place the dipped fruit leather into the liquid
nitrogen. The extreme cold of the nitrogen will freeze the ice cream around the
fruit leather. Use the tongs to pick up the dipped square out of the nitrogen
and place it back in the ice cream base. Another layer of ice cream base will
cling to the square. Place the dipped square back into the nitrogen to freeze
the ice cream. When the second layer of ice cream is frozen in place remove the
square from the nitrogen and place it back in the ice cream base to get a third
and final coat of ice cream. When the square is coated in the base remove it
from the mix and place it in the nitrogen to freeze the final ice cream layer
in place. When the final layer of ice cream is frozen remove the square from the
nitrogen and place the square on a tray in the freezer. Repeat the process with
the other bitter tomato fruit leather squares. You will need at least twenty
four ice cream coated fruit leather squares.

 

Coconut Puffed
Wild  Rice

 

110 grams coconut oil

110 grams canola oil

50 grams wild rice

 

20 grams powdered coconut milk

2 grams salt

0.15 gram cayenne pepper

 

Place the coconut oil and canola oil in a small pot so that
it comes only one third of the way up the side of the pot. Heat the oils till
they reach 177 degrees C. Line a half sized sheet pan with paper towels. In
four small batches fry the wild rice in the oil. The rice will sizzle and puff.
Not every grain will puff, that is alright. When the rice puffs, use a fine
meshed strainer to remove the rice from the oil and drain it on the paper
towels. Continue to fry and drain all the rice. When the rice is fried, remove
any grains which did not puff. Sift the coconut milk powder, salt and cayenne
together. Add the drained puffed rice and toss all the ingredients in the bowl
to coat evenly. Place the coconut coated puffed wild rice in an air tight
container and reserve.

 

To Assemble

 

113 grams Blis wild brook trout roe

Bitter Tomato Mamalade

24 coconut-yuzu Ice Cream coated fruit leather squares

Coconut puffed wild rice

 

Place a spoonful of the bitter tomato marmalade in the
center of each plate. At the two o’clock position place a small cluster of
puffed wild rice. The rice will be touching the tomato marmalade. Place one
coconut-yuzu ice cream square on the puffed rice and arrange two other squares
on the tomato marmalade. Place a large spoonful of the trout roe on top of the
ice cream squares and then accent the squares and the roe with more coconut
puffed wild rice.

 

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