ONE MAN'S TRASH ANOTHER MAN'S TREASURE

ONE MAN'S TRASH ANOTHER MAN'S TREASURE

Round 2: accepting more than 1 ingredient pp

CORN(BREAD)DOGS WITH MAC N CHEESE BEER BATTER,
CORN WHIP, MUSTARD CAVIAR

Sangita’s gift that keeps on giving: the takis cheeto cornbread turned into souffle batter turned into corndogs ("quorndog”). Mixed souffle batter with egg whites and goldfish flour to thicken. Wrapped dollops in cling film into taut sausages and steamed like seitan to set

Equal parts flour and cornmeal (~1/2 cup), powdered sugar, baking powder, salt, 1 egg, most of a bottle of Sangita’s post shift Miller high life, cornstarch, 1 packet of Mara’s kraft mac and cheese powder. Stick a thin wooden stick into each partially frozen dog, dust lightly with cornstarch. Coat with batter, swirling to get it thinly battered to the stick, fry in sunflower oil at 350F, twirling frequently. Batter should puff and turn white immediately in the oil. Freeze for now. This yields a homogenous tube of corn mush so once thawed (air fry on low), slice into the breading length-wise and break apart the remainder so the interior takisdog part is craggly on the surface. Air fry on high until crisp n crunchy.

Steep Jenny’s corn cobs in cream, chill. Whip the corn cream with salt and sour cream from round 1. Dollop on top each dawg, then top with Kenny’s old mustard caviar and another dusting of mac and cheese powder.

Create a ring of Pokeworks crunchy shallots to rest the corndogs on so they don’t tip over

Served family style on dinner and cake plates

ODE TO WHIMSY: VENISON CONFIT IN GOOSE FAT, SWEET TEA SMOKED, TORCHED, YUZU KOSHO, MISO SHIITAKE PIXSEA PORRIDGE, GLAZED CARROTS

Sangita’s rolled oats, toasted aggressively in a pan. Soak and hydrate overnight with a bit of hot water and milk to cover. Blend the next day to a beige oat cream. Strain through a sieve, save the thinner milk for ice cream. Add remaining solids to a nonstick pan and cook with more water until thickened like regular oatmeal. Add shiitake powder from Jetro Taste of Japan at FK, miso, black pepper, sour cream at the end. Fridge for now and then I realized I didn’t have enough to feed everyone. Day of, add back to a pan with hella tiny shiitake bits from Taste of Japan, more water, 1/2 bag of crushed Pixsea (rip). Shiitake bits were v hard so immersion blend it all into a polenta mush. Keep warm.

Alex’s 1 year frozen venison middle loin hunted by his friend that I was so paranoid would have trichinella. So it thawed partially overnight and rubbed the outside with a lot of salt, black pepper, dried rosemary, few tbsp of the bottom of the frozen deli container of goose fat from the goose that food team butchered to professionally develop that had thawed briefly in the water bath, vacuum seal. Set the big circulator to 140F, sous vide for 1.5 hours then refrigerate immediately and go to Youji’s whimsical dinner. Eat Youji’s torched wagyu A5 cap nigiri with yuzu kosho and reminisce with him about ordering only the black cod at Kamakura in 2019 since I had a $30 Nift gift card. The next day, continue sous viding the refrigerated venison at 140F for another 2 hours, then refrigerate and go make pots with Sangita. At night, setup a smoking situation in a stainless steel wok. Get a piece of foil and add 1/4 cup each raw sugar, Alex’s Thai tea, rolled oats, 2 cinnamon sticks, 1.5 star anise, 3 sliced n seeded Alex’s dracantomelons (tastes like dried Chinese sour plums), bit of Jenny’s rice mix-in packet (seaweed, mushroom, beans), 1 clove. Set a round rack on top for the venison (so beautifully pink inside at this point). Tried blow torching the mix but it just smelt burnt. Fire on medium high heat, then white smoke starts after 5 minutes, put the venison in for 10 minutes, turn off heat, another 20 minutes. Remove and think I overcooked it and it tastes funkily sweet so put it back in boiled venison juices/goose fat to marinate in the fridge.

Jenny’s 3 peeled rainbow carrots + Kenny’s carrots on sale at Star Market, sliced into long thin strips. Toss with olive oil and half of a omsom yuzu miso glaze packet from Jenny. Roast at 400F but forgot about it and some partially turned into caramelized jerky.

Served in breakfast bowls with a blob of oat polenta and thinly sliced venison. Blow torch the venison briefly. Top with yuzu kosho from Taste of Japan and carrots. Going for Kamakura black cod long carrot plating x big wagyu nigiri but oats instead of rice

BOSTON ORGANICS CARPACCIO,
CRANBERRY ORANGE KVASS DRESSING

Jenny got “busted seconds” tomatoes from the Copley farmers market, sliced by Sangita

Plum and oranges from the office fruit box, sliced and effortlessly supremed by Jenny, respectively. Wrinkly stubby cucumber from Jenny

Kvass dressing that maybe made everyone bloated: too much kvass, olive oil, yuzu miso, raspberry honey mustard, black pepper, Italian seasoning, rest of the omsom packet bc without it it was so bitter

SOLIDS OVER LIQUIDS BUT YOU STILL GET HYDRATED: STRAWBERRY MUSH CAKE TOPPED WITH THAI TEA PANNA COTTA, TOASTED OAT MILK BROWN SUGAR ICE CREAM WITH STRAWBERRY RUM CARAMEL, STRAWBERRY LEMONADE CRUMBLE, CITRUS MERINGUE SHARDS

Citrus meringue shards (Del’s + skratch) - 3 egg whites, beaten with 1 tsp cream of tartar and 150g powder sugar but I probably should’ve added the sugar in later gradually. 1/2 packet of Del’s frozen lemonade mix from Mara that we were so horrified that it smelled like floor cleaner but actually doesn’t taste that bad in small quantities. Plus lemon lime and orange skratch hydration packs from Jenny. Spread thin on parchment, bake at 200F for 1.5-2 hours. Should’ve used another tray, still a bit tacky on the inside so bake again at 175F for an hour+ before serving day of.

Toasted oat brown sugar ice cream - liquidy portion of the blended oats from the polenta, small handful of brown sugar, milk, sour cream, guar

Thai tea panna cotta - started out as cream patissiere. Heat 350g milk in a small pot with 1/4 cup Thai tea and a few lemon shortbread cookies from Alex. Turn off heat and let steep for a bit. 3 egg yolks whisked with 80g mostly brown sugar and some powdered sugar, 20g cornstarch, salt. Strain the milk, whisk it into the egg mixture, return to heat and whisk until bubbly and thick. Added some more milk bc v sweet and bourbon vanilla. Refrigerate. Next day bloom half a packet of gelatin, heat on stove, whisk in puddingified crem pat, pour into muffin molds. Fridge overnight but it barely set

Strawberry mush cake - blend Jenny’s strawberry mush with egg whites, flour, baking powder. Power outage! Add some crumbled lemon shortbread and a swirl of bluebarb jam from Waitsfield farmer’s market. Bake a mini loaf and cut out ugly rounds to go on the bottom of the bowl

Strawberry lemonade crumb - crumbled most of the remaining bag of lemon shortbread, toss with skratch strawberry lemon hydration packet, drizzle of graza, few tbsp milk, spread on parchment and bake till crisp, break apart into crunchy slabs. Smells so buttery like lemon bars!

Serve in ice cream bows: mush cake topped with panna cotta topped with strawberry lemonade crumble, scoop of ice cream (try to use crumb to keep it in place) drizzled with strawberry rum caramel from round 1, and further held in place by meringue shards

Conclusions:

Smoking in a wok actually generates a good amount of heat

Plate everything pretty then bring out all the extras

Don’t serve fermented food

Commuting to Brookline is hard