This is another effort of bringing some more of the food i like to do alone or with collaborations …I named this effort the ” Plate Series” … The Plate series is simply me doing some food… Inspiration , ingredients and intentions are all up in the air and sometimes completely random …
Plate series first :
Fillet of Gras fed Beef/ Shallot jus/ Carrot puree /Basil almond coulis/ Israeli cous cous
Seared beef tenderloin with a shallot jus …The Carrots are just a simple puree, the basil/ arugula/ almond coulis was an idea my friend Joe Bartel gave me, and a yellow pepper syrup all along with Israeli cous cous….
The shallot Jus is a very nice tone to the dish and fits the taste of beef quite nicely … Thoughtful reductions are your friend….
Israeli Cous cous is one of my favorite ingredients and i just cant tell you how much a simple dish like this can become your next big discovery…. Here it is simply Cooked with caramelized onions and then tossed with concasse tomatoes ,good Greek olive oil (first cold press), Pinch of Cayenne and some togarashi and some salt and fresh ground pepper… The seasoning is subtle yet enough to give it a small boost here….
With Fresh Origins in hand, more on Plate Series Coming…..