DECONSTRUCTED CASSEROLE

Techniques: GELIFICATION
Additives: AGAR-AGAR

INGREDIENTS 

  • tall glass of oil, to taste 
  • 1/2 oz (15 g) dried mushroom
  • 1 cup 250 ml) boiling water
  • 2 tbsp (30 ml) olive oil 
  • 2 cup (500 ml) cremini mushrooms 
  • 6 green onions 
  • 3 cups (750 ml) chicken broth 
  • 3 thyme sprigs 
  • salt + pepper, to taste 
  • 4 potatoes 
  • 1/4 cup (65 ml) olive oil 
  • 1 tsp (5 ml) smoked paprika 
  • 1 tsp (5 ml) garlic powder
  • salt + pepper, to taste 
  • 1/2 cup (125 ml) grated parmesan 
  • 2 cups (500 ml) fresh spinach 
  • 1 garlic clove 
  • 1/4 cup (65 ml) grated parmesan 
  • 2 tbsp (30 ml) butter 
  • salt + pepper, to taste 
  • 12 cherry tomates 
  • peanut / sunflower oil, lots 
  • sea salt, to taste 
  • espelette pepper, to taste 
  • 1/2 cup (125 ml) milk 
  • 1/2 cup (125 ml) water 
  • garden herbs, to taste
  • 1 sachet (2 g) AGAR-AGAR 
  • 2 tsp (10 ml) sea salt 
  • cubed feta, to taste 
  • chives, to taste 

DIRECTIONS

Refrigerate oil to cool overnight, or, to save time, place it in the freezer for 1 hour 

MUSHROOM BROTH 

Rinse dried mushrooms and place them in a bowl. Add them in boiling water and let soak for 15 minutes (slice cremini mushrooms and coarsely chop green onions while you wait), then drain (save both steep water and mushrooms) using a piece of cheesecloth and chop coarsely.
Heat oil on medium heat in a pot. sauté creminis and green onions for 5 minutes or until all liquid has evaporated. Add in chicken broth, rehydrated mushrooms, steep water and thyme, then bring to a boil. reduce heat and simmer for 40 minutes (make potato papillote while you wait). When done, season and drain to discard all solids.

POTATO PAPILLOTE 

Preheat oven to 350 °f (175 °c) and dice potatoes. Combine all other ingredients, transfer to a resealable plastic bag and add in potato dice. Shake well to coat.
Wrap potatoes in tin foil, papillote-style, and cook in the oven for 30 minutes (make parmesan tiles while you wait). Stir halfway through cooking time

PARMESAN TILES

Once the potatoes are in the oven, line a baking sheet with parchment paper. On it, place 6 small handfuls of grated parmesan and spread into circles. Cook in the oven for 8 to 10 minutes, until golden, then carefully transfer to a plate lined with paper towels.  

SPINACH WITH GARLIC & PARMESAN

Finely chop garlic. In a large pan, sauté garlic in butter. Add in spinach and wilt on high heat until all water has evaporated. remove from heat and incorporate parmesan. season, cover and reserve.

FRIED CHERRY TOMATOES

Prepare a deep-fryer, or alternatively, fill a pot with oil and bring it to a temperature of 350 °f (175 °c). Place tomatoes in oil and fry until the skin comes off (this will happen quickly). season with salt and espelette pepper. 

SALTED HERB PEARLS 

Infuse herbs in the water on low heat for 20 minutes. Filter (discard herbs) and add in milk, salt and AGAR-AGAR. bring to a boil, then remove from heat immediately.
Remove oil from the freezer or refrigerator. Using a pipette held at a 90° angle, slowly drip droplets of the agar-agar preparation in the cold oil. Pour onto a sieve and above the sink to get rid of the oil and rinse under cold water. Set aside.

ASSEMBLY

Serve in hollow plates. Using a round or square cookie cutter, layer as follows: potato dice, spinach, tomatoes. remove the cutter and top with a parmesan tile. Add in pearls, chives and feta cubes as pictured and finish with a ladleful or mushroom broth.

 

PRODUCTS USED TO CREATE THIS PRODUCT 

DECONSTRUCTED CASSEROLE