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Rice Crepes, Romanesco Puree, and Mushroom Gastrique

Stephanie Izard - Girl and The Goat
Chicago, IL

Seasonal
Entree
Winter

Rice Crepes

yields 24 crepes

• 1 cup rice flour
• 1/2 cup tapioca flour
• 1/2 cup corn starch
• 2.25 cup water

Mix all ingredients. Split into two large deli containers.  Shake well.  Let rest at least 2 hours.  Fry crepes.

Romanesco Puree

yield 1 pt.

• 6 c. romanesco, chopped
• 6 ea garlic cloves
• 1 qt heavy cream
• 1 qt chicken stock

1. combine all the ingredients in a pot. bring to a simmer and let cook until the romanesco is very soft.
2. remove from heat and strain.
3. puree the romanesco. season with salt to taste.

Mushroom Gastrique

yield 1 cup

• 1 qt red wine vinegar
• ½ c. dried shiitake mushrooms
• ½ c. sugar
• 1 ea dried thai “bird’s beak” chilis

1. combine all the ingredients in a sauce pot. bring to a boil & let reduce to 1 cup.
2. remove from heat and strain.
3.  let cool before use.