Black sesame, Calamondin oranges, acorn, spring herbs
Black Sesame Puree
1 cup black sesame seeds – heavily toasted
57 grams shallot confit
57 grams garlic confit
62 grams Red Boat Fish Sauce
62 grams Kikkoman Soy Sauce
60 grams grapeseed oil
60 grams Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil
nasturtium leaves and flower pedals
green coriander seeds
78 grams black sesame puree
15 grams water
50 grams AP flour
25 grams brown sugar
25 grams acorn flour
1 gram Saigon cinnamon
Scrub but do not peel, coat heavily with grape seed oil & kosher salt. Roast at 325° F for 25 minutes or until just past al dente.
Slice the smaller carrots thinly and submerge in a brine made of 3% salt and 3% sugar to water ratio. Place in a dark place with ambient temperature about 70° F for a minimum of 7 days, preferably 14 days.
Submerge oranges in a syrup made of 2:1 ratio water to sugar, 1 cinnamon stick and 2 star anise lightly toasted. Simmer for 30 minutes or until skins have burst. Chill then strain the syrup and reserve for plating. Remove the inner flesh and seeds of the oranges and discard, reserving only the rinds. Slice each rind in 4 pieces.
Black Sesame Puree
Combine the first two ingredients and then all of the dry and mix thoroughly. Roll out between two sheets of parchment paper to ¼ inch thickness. Bake at 325° F for 15 minutes or until set and dry. Cool then grind in the blender to resemble soil.
Schmear a good amount of sesame puree on the plate. Warm roasted carrots in the oven and cut into 1 ½ inch pieces and place standing in the puree. Add a few fermented carrots and candied orange rinds. Add the acorn sable soil around the carrots. Garnish with a few pieces of each herb. Mix the orange syrup with a bit of fresh lime juice and a few drops of lemon oil. Spoon a puddle onto the plate.
Credit Chef Jordan Asher