THE HUNGER
part 1
la cuisine bourgeoise
menu breakdown
photographed by Karen Mordechai
I.
bread course
radish and black sea salt butter
homemade ricotta with red peppercorn & cumin
II.
amuse
gravlax, caviar, yogurt sphere, onion blossoms
III.
crudo of fluke
persian lime, hemp seed
IV.
summer slaw
sweet peas, daikon radish sprouts, torn cornbread
cumin vinaigrette
V.
bluefish en papillote
pickled fennel, chili, salsa verde
V.
leg of lamb
pistachios, petals
recipes...
Black Sea Salt Butter
2 sticks of butter
Zest of 1 lemon
1 tbl black Hawaiian sea salt
Using room temp butter mix in the lemon zest. Spread a sheet of clear wrap about 2 feet long, place the mixture on it lengthwise. Make a canal within and sprinkle the sea salt. Work quickly otherwise the charcoal from the salt will begin to smear. Pull plastic over to fold and roll to form. Puncture a few holes to release air bubbles. Twist the ends. Chill. Cut into cylinders and allow to sit out for a bit so its easier to spread.
House Made Ricotta with Cumin & Red Peppercorn
1 gallon good quality fresh whole milk
1 cup heavy cream
2 tsp tsp citric acid
1 tsp sea salt
1. Put all ingredients in a non-reactive pot.
2. Heat to 195 degrees. Stir often to avoid scorching.
3. When curds and whey separate turn heat off and let set for 5 minutes.
4. Line a colander with butter muslin. Ladle the curds gently into cloth.
5. Tie the cloth into a bag and hang to drain for ½ hour or more depending on the desired consistency.
6. Upon serving drizzle with primo olive oil, freshly crushed red peppercorn and cumin.
2 sticks of butter
Zest of 1 lemon
1 tbl black Hawaiian sea salt
Using room temp butter mix in the lemon zest. Spread a sheet of clear wrap about 2 feet long, place the mixture on it lengthwise. Make a canal within and sprinkle the sea salt. Work quickly otherwise the charcoal from the salt will begin to smear. Pull plastic over to fold and roll to form. Puncture a few holes to release air bubbles. Twist the ends. Chill. Cut into cylinders and allow to sit out for a bit so its easier to spread.
House Made Ricotta with Cumin & Red Peppercorn
1 gallon good quality fresh whole milk
1 cup heavy cream
2 tsp tsp citric acid
1 tsp sea salt
1. Put all ingredients in a non-reactive pot.
2. Heat to 195 degrees. Stir often to avoid scorching.
3. When curds and whey separate turn heat off and let set for 5 minutes.
4. Line a colander with butter muslin. Ladle the curds gently into cloth.
5. Tie the cloth into a bag and hang to drain for ½ hour or more depending on the desired consistency.
6. Upon serving drizzle with primo olive oil, freshly crushed red peppercorn and cumin.