At Bivouac Ciderworks we focus a lot on creating dishes that are gluten free.
The potato allows us to be creative and get the same result as gluten products.
We explored different ways of cooking potato from salt baking it, to confit-ing, to fermentation,
and different types of preservation techniques.
The approach for this dish was to be able to recreate crab cake by using local spider
crab that we got from the market.
To make the croquette, we folded in kefir to mashed potato and let it ferment for a
minimum of 3 days.
We added egg, potato starch, gremolata, potato flakes, truffle, and edamame and let it chill
and form patties.
Breaded it with potato starch, egg, and potato flakes and then fried it in the fryer at 350
degrees.
We plated with ginger cream corn, spider crab, and bell pepper salad with hearts on fire
microgreens.
This dish is steak and potato taco.
We used russet potato, sliced it thin with a mandolin, and tossed in a variety of dehydrated
peppers, roasted the potato in the oven, and served it in a corn tortilla with grilled
wagyu skirt, garnished with pickled carrots, roasted bell pepper crema, and cilantro, served
with a side of chili lime.
This is gold potato and Gruyere gnocchi served with braised beef tongue and cheeks, brown
butter, butternut squash, pomegranates, smoked hazelnuts.
When we made the gnocchi, we substituted all purpose flower with potato starch to be able
to serve this dish gluten free.
This is longanisa burger with potato bread and fermented fries.
We made the potato bread by adding mashed potato to our bread recipe.
We fermented the fries for 48 hours.
By fermenting potatoes, it creates a unique flavor with an addition of slight acidity
to the dish.
We served the dish with sunomono salad and house made banana ketchup.
This is our take on the classic potatas bravas.
After taking the fermented potato out of the brine, we fried it first at 275 degrees for
2 minutes and 30 seconds.
After that, we let it sit for about a minute, and re-fried it at 350 degrees until crispy
and then tossed it with gochujang dressing.
We served the dish by making an oyster emulsion by recreating a classic aioli, but instead
of using egg yolks, using freshly shucked oysters.
We garnished the dish with fried quail eggs, caviar, and gochujang aioli which is a fermented
Korean pepper.
This is confit fingerling potatoes with Filipino style pate.
We served the dish with elderberry, balsamic vinegar, and a little bit of rose flower,
dehydrated tomato, and pickles.
This is our take on a classic Indian dish; aloo gobi.
We salt roasted red potato in the oven at 300 degrees for about an hour.
We served the aloo gobi with a house made apple curry sauce, pickled raisins, manila
clams, cauliflower, pickled daikon, toasted almonds, and sorrel leaves.
This is pickled marbled potatoes inspired by the Filipino dish called paksiw.
Paksiw is vinegar braised with onion, bay leaf, and garlic.
We recreated this dish by substituting proteins with potatoes and served it with pepperoni
jam, caramelized onion, pickled red onions, and carrot tops.
This is potato arepas served with squid ink batter fish and chips.
We created the arepas by substituting potato flakes instead of corn meal.
We served the dish with ash aioli, cabbage, and a pineapple pico de gallo served with
a side of lemon.
This is potato chip blondies, whipped alepo ganache, brandy fermented rhubarb, black garlic
caramel ice cream, and vanilla tuile.
We used frozen potato chips in our potato chip blondie.
It adds great crunch and texture to a classic recipe.
By using many forms of potatoes you can create gluten free menu dishes without compromising
the flavor.
No comments:
Post a Comment