skate sauteed in browned butter
cauliflower and blue cheese "risotto"
trumpet mushroom
porcini and cocoa consomme
dehydrated cauliflower
crushed cocoa nibs
rosemary blossom
The spark for this dish came from the pairing of chocolate and blue cheese mentioned in the white chocolate and caviar post. I played with the idea of composing a dessert from the pairing, but found myself drawing parallels from their underlying earthiness to that of cauliflower and mushrooms. Not surprising, seeing as these share flavor compounds: butyric acid (buttery) and butraldehyde (nuttiness). Fish also share these characteristics. Not convinced?…give it a try…just remember that the Maillard reaction that occurs when carb- and protein-containing foods are browned over high heat is key to the synthesis of flavors in this dish.
Playing with Fire and Water 