Menu #35
August 17-18 – 2018 – 17-18 de Agosto
One dish stood out this week – we actually began the week on the 16th with a different causa, a traditional Peruvian potato dish, but then I saw oyster mushrooms in the market and came up with what turned out to be a fantastic addition to our repertoire.
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Un plato se destacó esta semana – en realidad comenzamos la semana del día 16 con una causa diferente, un plato tradicional de papas peruana, pero luego vi gírgolas en el mercado y se me ocurrió lo que resultó ser una fantástica adición a nuestro repertorio.
Oyster Mushroom Causa – potatoes flavored with yellow chili, lemon juice, olive oil, and salt; layered with diced avocado mixed with our Szechuan Mayonnaise (egg yolk, szechuan peppercorn oil, sesame oil, corn oil, lime juice, salt); two purees – carrot and coriander seed, beet and cumin seed; thinly sliced oyster mushrooms in vinaigrette (szechuan peppercorn and sesame oils, rice vinegar, salt), toasted pinenuts, black and white sesame seeds, dots of the two purees and the szechuan mayonnaise, cilantro leaves.
Causa de Gírgolas – papas saborizados con ají amarillo, jugo de limón, aceite de oliva, y sal; laminada con daditos de palta mezclado con nuestra mayonesa sichuan (yema, aceite de pimienta sichuan, aceite de sésamo, aceite de maíz, jugo de lima, sal); dos purés – zanahoría y semillas de coriandro, remolacha y semillas de cómino; tiras de gírgolas en vinagreta (aceites de pimienta sichuan y sésamo, vinagre de arroz, sal), piñones tostados, semillas de sésamo negro y blanco, puntas de los dos purés y la mayonesa sichuan, hojas de cilantro.
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