/ck/ - Food & Cooking

>>11200251
Damn man, looks really good. My mum used to make banana cake sometimes, good stuff.

Start of the plateup. Black carrot puree and some nice little carrots roasted down in marrow fat.

I also used marrow to make the mushroom element of the dish, a chanterelle 'conserva'. Seared the mushrooms in a dry iron skillet just to get a little color on them, then marinated them in a mix of bison stock, 30 year old sherry vinegar, herbs, fermented honey (had some left from my wolf fish dish), salt, and a tiny bit of bourbon (cooked out, of course). After they'd soaked up that flavor, I submerged them in liquid rendered marrow that I'd confited shallots in to infuse it with a really nice caramelized-onion flavor, and left them like that for a few days. To serve I just gently heated them back up in the fat, and dressed them with a mix of a little of that fat and some of the reserved marinade.