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
- combine all the ingredients in a pot. bring to a simmer and let cook until the romanesco is very soft.
- remove from heat and strain.
- 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
- combine all the ingredients in a sauce pot. bring to a boil & let reduce to 1 cup.
- remove from heat and strain.
- let cool before use.
