GOAT RACK SOUS VIDE
White Pomegranate | Goat Fat-Fried Farro | Pistachio | Cinnamon Basil | Goat-Pom Reduction

There's no picture because 2 ribs per guest, 8 ribs per rack, 2 racks per goat = no extras to photograph, but here is a guest's photo. I remember the dish looking a lot better when it left the kitchen, with the sauce a lot less spread out on the plate. I decided not to mount the sauce with butter like usual, because I thought there was enough richness and fat on the plate, and I wanted the astringency of the pomegranate juice to cut through it a bit. The butter would have dulled that effect. I guess it made the sauce spread a whole lot once it left the kitchen. It still tasted great (I hope), but was easily the least refined presentation.

I intended to have some pomegranate "glass" on the plate, the shards of crimson glass stuck into the farro among the cinnamon basil, but it didn't work out. I've had mixed success with Pure Cote "glasses." They sometimes work, sometimes don't. The trouble is that either the stuff never dries enough to harden and separate from the acetate, or else it dries onto the acetate and is impossible to get off of it. I've tried wiping the acetate with oil first. That keeps the stuff from sticking, but it makes it run together and pool rather than spreading out and drying. Anyone have any suggestions?

• Goat rack sous vide @ 60C (140F) for 45 minutes or so, then seared to finish, and sprinkled with a bit of ras el hanout. The goat rack was frenched using Ryan Farr's special technique, which makes for a cleaner presentation. I left the ribs the full length, all the way to the cartilage, rather than sawing them off at a reasonable point. Leaving the ribs ridiculously long makes for a more dramatic presentation.
• Farro cooked in goat stock, then cooled and held for service. Fried to order just before serving, just like fried rice, with goat fat as the cooking fat.
• White pomegranate seeds. So delicious. Red pomegranate would've looked better, but the white tasted better.
• Ground pistachio
• Cinnamon Basil, from my "garden," i.e. the walkway outside the back door of my apartment.
• Goat stock, heavily reduced and combined with a reduction of pomegranate juice.

Posted by Barzelay on 2009/09/24 @ 2:46 | Comments (0) | Lazy Bear, Meat, Veggies, Fruit, Grain, Cheese