Eleven Madison Park Beets
Recipe copy and pasted from http://well.blogs.nytimes.com/2011/11/10/four-star-vegetarian-dishes-from-eleven-madison-park/
Notes on prep: The beets alone weren’t all that better to me than if you were to just roast them in tin foil with olive oil, salt and pepper; The goat cheese mouse was good, but I found it to be more satisfying after letting the mixture separate from the whey in the container over night. It becomes super thick and much richer than when you pump it full of nitrous imo; The caraway tuiles are a complete waste time–virtually flavorless when combined with the rest of the components and a complete pain in the ass to make; I didn’t even end up using the rye crumble b/c I thought it was gross; The beet vinaigrette is amazing! Just make this and some roasted beets and strategically crumble some decent goat cheese around the plate, and save yourself the trouble of 40 some-odd steps.
Beet Salad With Chevre Frais and Caraway
1 1/2 to 2 pounds large red beets
1 1/2 to 2 pounds large Chioggia beets
1 1/2 to 2 pounds large golden beets
1/2 cup olive oil
1/2 cup salt
4 tablespoons sugar
3 cups red wine vinegar
1. Preheat oven to 400 degrees.
2. Wash the beets thoroughly under running water. Trim off the top and bottom of each beet. Toss in the olive oil, salt and sugar, coating evenly.
3. Separate the beets by color, and place them in 3 individual roasting pans. Pour 1 cup red wine vinegar and 1 cup water in each pan. Cover the pans with aluminum foil and roast for 30 minutes.
4. Remove the beets from the oven, uncover and, using tongs, turn them over in their liquid. Cover them again and continue roasting for another 30 minutes, or until the beets are tender when pierced with a knife.
5. Once the beets are done, uncover them, and cool them in their cooking liquid. Peel the beets, cut them crosswise into 1/2- inch slices, and punch the slices with ring cutters of varying sizes.
Goat Cheese Mousse:
1 1/2 cups skim milk
1 cup chèvre
3/4 cup cream
2/3 cup sheep’s milk yogurt
2 tablespoons lime juice
2 tablespoons salt
1 N2O charger
1. In a medium bowl, whisk together the milk, chèvre, cream and yogurt. Season with lime juice and salt and continue to whisk until thoroughly combined.
2. Transfer the mousse to a whipped-cream canister and charge with the N2O cartridge.
2 tablespoons caraway seeds
2/3 cup rye flour
1/2 cup flour
1 teaspoon baking soda
1/2 cup butter, melted
3/4 cup glucose syrup
4 egg whites
1. In a small sauté pan over medium heat, toast the caraway seeds for 1 minute, until fragrant. Allow to cool before grinding in a spice grinder.
2. Sift together the rye flour, flour, caraway seeds and baking soda. Place in the bowl of a stand mixer fitted with the whisk attachment. With the mixer running on medium speed, slowly add the butter.
3. In a small saucepan over low heat, heat the glucose syrup so that it is runny and add it to the mixer ingredients.
4. Once the butter and glucose are thoroughly incorporated, pour in the egg whites. Whip until the batter becomes slightly puffy.
5. Pass the batter through a fine-mesh tamis and refrigerate for 1 hour.
6. Preheat oven to 250 degrees. Line an 18-by-26-inch baking sheet with a silicone baking mat. Spread the tuile batter evenly and thinly, using 3 different round stencils, measuring 1 1/4 inches, 1 1/2 inches and 2 inches in diameter, to create 10 tuiles of each size. You can create your own stencils from thin sheets of acetate. Bake for 10 minutes.
7. Allow the tuiles to cool completely at room temperature, and gently remove them with an offset spatula. Store in an airtight container.
1/2 cup butter, room temperature
1/4 cup sugar
1 cup rye flour
1 cup bread flour
2 tablespoons caraway seeds
1 tablespoon plus 1 teaspoon salt
1 tablespoon milk
1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
2. In a stand mixer fitted with a paddle attachment, cream the butter and sugar together until smooth. Slowly incorporate the rye flour, bread flour, caraway seeds and salt. Add the milk and continue to mix until small clusters of dough begin to form.
3. Flatten out the dough to 1/2 inch thick on the prepared baking sheet. Bake for 20 minutes, until golden brown. Cool to room temperature. Grind to a powder in a spice grinder. Makes 4 cups.
2 cups red beet juice
1/2 cup white balsamic vinegar
1 tablespoon caraway seeds
1 teaspoon black peppercorns
1 cup raspberries
1 teaspoon salt
1/4 teaspoon xanthan gum (0.6 grams)
2 tablespoons olive oil
1. In a small saucepan over low heat, reduce the beet juice to 1 1/3 cups.
2. In another small saucepan, bring the vinegar to a boil, remove from heat and add the caraway seeds and black peppercorns. Steep in the vinegar for 20 minutes and strain.
3. Add the raspberries to the reduced beet juice, and muddle them with the back of a spoon. Steep for 10 minutes and strain.
4. Whisk together the vinegar mixture, reduced beet juice, salt and xanthan gum, whisking until the xanthan gum is completely dissolved. Refrigerate until ready to use.
5. Add the olive oil before serving to break the vinaigrette. Makes 2 cups.
To finish the salad:
2 tablespoons olive oil
Fleur de sel
Goat Cheese Mousse
3 tablespoons Beet Vinaigrette
3 teaspoons Rye Crumble
32 dill blossoms
1. Brush the roasted beet slices with olive oil and sprinkle with fleur de sel. Place 5 slices of varying colors and sizes on each plate.
2. Rest 1 of each size tuile on the beets. Expel 3 tablespoon-size dollops of Goat Cheese Mousse in between the beets.
3. Spoon the beet vinaigrette around, and finish with the Rye Crumble and dill blossoms. Repeat with the remaining ingredients.