- Roast Prime Rib, marinated in homemade Worcestershire sauce
- Potato Foam with Vanilla Oil, Chives, and Caviar
- Brussel Sprouts with bacon
The meat tumbled in our homemade Worchestershire sauce for 20 minutes. Then I seared it in the oven at 550f degrees and immediately reduced the heat to 200f degrees. It took about 3 hrs to get the 5lb roast up to the perfect 135f degrees.
The potato foam was incredibly fun, and incredibly delicious. El Bulli ain't got nuthin on me!
Potato Foam with Vanilla Oil, Chives, and Caviar
- 4-5 medium yellow potatoes
- Chicken stock to cover (preferably homemade)
- 1 pint heavy cream
- 2 Tbsp butter
- 1 1/2 c EVOO
- 2 vanilla beans
Simmer the vanilla beans (split open) in the olive oil over very very low heat.
Meanwhile, peel and cut potatoes into largish consistently sized chunks. Place in a substantial pot and cover with chicken stock. Adjust seasonings, especially for salt. Boil potatoes until just tender, then remove from heat, drain, and reserve the stock.
Return potatoes to your pot. Add butter and enough cream to make light and fluffy mashed potatoes. Adjust for S&P. [This alone made the best mashed potatoes I've ever tasted]
Add back the reserved stock to your mashed potatoes until they are of a milk-like consistency. Pass through a fine chinoise two or three times, until there are no remaining lumps or granules. Pour into your ISI thermowhip and charge with two charges. Be sure to shake things up in between and after charges. Place ISI in a warm bath until ready to serve
To finish the dish, discharge foam into cups. Drizzle with vanilla oil, then top with a dollop of caviar and a sprinkle of chives.
Note: my brother wasn't keen on the food segregation. He suggested that next time we need to layer the foam with other items and place it directly on the plate. We'll play around with that and get back to you.