…we were busy in the RI100MI kitchen last night, trying out some new recipes for some adventurous diners. We tried to keep everything as local as possible seeing that this is a 100 mile challenge month, but since the meal was planned months in advance we snuck in a few things that fall outside our challenge boundary:
Pickled beets, carrots and watermelon from David Chang’s Momofuku cookbook- all the fruits/veggies were from RI- elements of the pickling brine were not.
Cucumber, mango leather, candied lemon zest from the Alinea cookbook- not much local here!
Salad, frozen form from Alinea cookbook- Unfortunately due to the volume of greens needed to make this recipe it would be pretty cost prohibitive to make this from local ingredients.
Pear, eucalyptus gel, olive oil, peppercorn from Alinea cookbook- Once again, struck out on the local.
Lamb flatbread (based on one that we had at Cook and Brown)- All local (flour is from MA)…lamb, tomato, cucumber and yogurt all are from RI.
Pine nut olive oil marshmallow from A day at El Bulli by Ferran Adria- Milk was local. Olive oil and pine nuts were not.
“Caprese Salad”; Basil Ice cream, tomato sauce, dehydrated mozzarella, aged balsamic vinegar- The tomato sauce, cream and basil in the ice cream were all from RI.
Tomato salad from Momofuku cookbook- All the tomatoes and the basil were from RI; oils and tofu were not.
Corn sorbet from the Alinea cookbook- Corn was from RI; butter and stabilizer were not.
RI bluefish with yellow tomato sauce, heirloom tomatoes and aioli from Sunday Suppers at Lucques by Suzanne Goin- Fish and tomatoes came from RI along with the egg yolk in the aioli; bacon and olive oil were not.
Raspberry Napoleon from Thomas Keller’s Bouchon cookbook- Raspberries and cream from RI, all other ingredients are from elsewhere.
