the chef bought a new toy.  a japanese vegetable slicer usually used to make long strands of potato. 
i needed a garnish for the frozen sweet potato pie.  after a couple of experiments with the fried sweet potato, i think it works out great.
treating it almost like a funnel cake, the potato is quickly blanched and drained. upon pick-up they are fried and dusted with vanilla powdered sugar

after not really conceptualizing the dish (as with most dishes they are always a work in progress) i feel much better about the end results here. 
sweet potato ice cream in a gingerbread liquid sable, yuzu marshmallow, candied peanuts, condensed milk pudding, yuzu coulis, maple gelee...think that's it for now


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