This one is high on WOW factor. This recipe is straight from Charlie Trotter and Roxanne Klein and their collaboration RAW, a real showcase for top of the line, raw food. Having seen a photo of this in their book, we knew it must be done. There were challenges built in, to be sure, but we triumphed in the end!
The main players here are beets. Red, golden and chioggia (candy striped) beets were used. A few of our other ingredients were substituted. It has rings of hearts of palm and daikon radish. The trickiest part of making this as gorgeous as Charlie and Roxanne's version was slicing the beets in a fashion that allowed them to be curled into those cone shapes. I think they recommend a veggie peeler, we may have had better luck slicing by hand.
Under all those lovely raw vegetables there are 2 circles of sauce, one a date puree, the other a cranberry puree.....the outer ring of this dish is a bright and spicy jalepeno vinaigrette. This really was fun and maybe I didn't mention it before, but it was delicious, too. Well worth the effort!
1 comment:
This is incredibly inspiring-- for numerous reasons. Firstly, the dish looks stunning, beautifully interpreted. This, in itself, is a talent. I have the luxury of knowing these two, so I realize that they (Jodi, specifically) can plate food like nobody's business. Secondly, this blog is a feast for the senses, a gift from two people who know what it's like to live by the seats of their pants, with all the attendant wisdom, grace, hardship, frustration, and joy. It's about time they share their journey with the masses. What a privilege. I'm hungry!
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