Made a chuck steak, which I prefer rare, a red wine sauce, roasted yellow cauliflower, roasted lionsmane and maitake mushrooms, microgreens, and dill from my own garden to surround a potato purée seasoned with white pepper and salt. It was really a simple meal; I just wanted to get creative with the plating as practice. Finished with boursin cheese.
by wilddivinekitchen
8 Comments
Not sure about the baby cheeses, but still, yum.
Pardon my ignorance here but doesnt chuck typically need a low and slow cook to tenderize? How did you cook it rare like that?
Plating looks nice btw
It’s a very unusual plating, but it’s attractive. May I ask what your microgreens are? Maybe a bit of either ground pepper or even some fried green peppercorns to add substance to the potatoes. The latter plays lovely with these flavors!
This seems like the plate of a wealthy baby. I used to get mashed potato volcanos
Holy shit. You have a vision. I LOVE this plating. Never seen anything like it. It evokes so many emotions. It’s erotic, mysterious, primitive, but elegant. It looks otherworldly. How does it taste?
The 5 a was a typo i meant to tyoe and a idk why it autocorrected to 5a
Uhm. I love this. How did the potatoes taste?
Usually, I use a hand mixer or food processor, but I always make sure to pulse and never constantly blend. I add a bit of extra butter so the fat can help coat the starch and keep it from becoming overly tacky.