Golden Beet-Tomato Ceviche

Beetroot Leche de Tigre, Oranges, Pistachio, Anisse Hipssop

MENU: EDEN VEGAN TASTING MENU OUTLET: EDEN GALLEY: EDEN GALLEY PREPARED: 10/14/2022
Ingredients: Tomatoes, Orange, Beets, Kumquat, Pistachios, Chervil Sprig, Fennel Funds, Pimpinella Anisum Flowers,
EVOO, Lime, Ginger, Chili Habanero, Sugar
Presentation:

Mise en place:

Pick up location: Eden Galley

Micros description:

Price:

Allergen: Gluten Free, Vegan

INGREDIENTS
Yield: 1 Portion
• 3 ea. Cherry Tomatoes, peeled and toss with EVOO and seasoned with salt and pepper
• 3 ea. Orange Segments
• 7 ea. Beets Cubes (1x1 cm)
• 3 ea. Kumquat Slices
• 5 ea. Toasted Pistachios Halves
• 3 ea. Chervil Sprig
• 3 ea. Tinny Fennel Funds
• 3 ea. Pimpinella Anisum Flowers
• 40 gr. Beetroot Leche de Tigre
• ¼ tsp. EVOO (Arbequina Variety)
PLATE UP

1. Arrange tomatoes and orange segments on the bowl as shows.

2. Add golden beets cubes around as shows.
3. Artistically garnish with kumquat slices, pistachios halves, fennel funds, chervil and
Pimpinella Hyssop Flowers.
4. Serve with Beetroot Leche de Tigre on a gooseneck and EVOO on a pipette for table
side service.

Beetroot Leche de Tigre Recipe

INGREDIENTS
Yield: Portions
• 200 gr. Cooked Beetroot, peeled, cut into large cubes and chilled
• 100 gr. Water from Beetroot cooking, chilled
• 150 gr. Fresh Orange Juice (Navelate Variety)
• 150 gr. Fresh Lime Juice
• 1 gr. Fresh Ginger, peeled
• 1 gr. Chili Habanero, seeded and vein removed
• 1.2 gr. Sugar
• Kosher Salt to taste

METHOD

1. Place all ingredients into a Vita-Prep blender and blend until smooth texture.
2. Pass thru a fine chinois and spoon out any foam from the surface.
3. Keep into the cooler until needed.
Peeled Tomatoes Recipe
INGREDIENTS
Yield: 5 Portions
• 1 lb. Cherry Tomatoes
• 2 tbs. EVOO
• Salt & Fresh Ground Black Peppercorn to taste

METHOD

1. With a very sharp paring knife, mark a cross over the cherry tomatoes skin.
2. Blanch all tomatoes in hard boiling water for 15 seconds.
3. Shock them in ice bath.
4. Peel tomatoes and reserve.
5. Toos peeled tomatoes EVOO and seasoned with salt and fresh ground black pepper.
6. Reserve.

Boiled Beets Recipe

INGREDIENTS
Yield: 20 Portions
• 4 ea. Golden Beets

METHOD

1. Wash beets under running cold water.

2. Boiled the beets until fork tender.
3. Cooled down in iced water and peel.
4. Cut each one into 1 cm perfect cubes. Reserve for service.
 Ajoblanco Panna Cotta
Asparagus, Erdelflower Foam, Jasmin Oil, Aniss Croutons

MENU: EDEN VEGAN TASTING MENU OUTLET: EDEN GALLEY: EDEN GALLEY PREPARED: 10/14/2022
Ingredients: Marcona Almond, Garlic, Sherry Vinegar, EVOO (Arbequina Variety), Agar Agar, Peppercorn, Asparagus,
Green Peas, Bread, Pine Nuts, Grapes Wedges, Dill Flower, Jazmine Tea, Canola Oil, Fennel, Saint Germain Liquor, Lemon,
Soy Lecithin,
Presentation:

Mise en place:

Pick up location: Eden Galley

Micros description:

Price:

Allergen: Vegan

INGREDIENTS
Yield: 1 Portion
• 47 gr. Ajoblanco Panna Cotta
• 1 ea. (8 gr.) Green Asparagus blanched, braided, seasoned and toss with EVOO
• 3 ea. White Asparagus Blanched Diamonds, seasoned and toss with EVOO
• 4 gr. Green Peas, blanched, peeled, seasoned and toss with EVOO
• 1 gr. Aniss Bread Croutons
• 1 gr. Toasted Pine Nuts
• 5 ea. (3 gr.) Red Grape Wedges, seeded, seasoned and toss with EVOO
• 3 ea. Dill Flower
• 0.5 gr. Jazmine Tea Oil
• 4 ea. Fennel Funds
• 3 tbs. Elderflower Foam
PLATE UP

1. Brailed the green asparagus stem as shows below.

2. Toss with EVOO (Arbequina Variety) and seasoned with salt grapes, peas, white
asparagus diamonds and brailed green asparagus.
3. Arrange green asparagus and peas leaning over left side of the Almond Panna Cotta.
4. Artistically add grapes wedges, white asparagus diamonds, toasted pine nuts and aniss
croutons.
5. Garnish with dill flowers and fennel funds and drizzle with Jasmin Tea Oil over the right
side of the Panna Cotta.
6. Finish with pouring around the edge of the left side of the Panna Cotta the Elderflower
Foam.
7. Serve immediately.

Raw Marcona Almond Paste Recipe

INGREDIENTS
Yield: 10 Portions
• 500 gr. Marcona Almonds

METHOD

1. Place almonds into the Vita-Prep blender and grossly chop them.
2. Transfer chopped almonds to the stone grinder and keep grounding for 24 hours.
3. Remove almond paste from the grinder and reserve into a container at room
temperature.
Ajoblanco Panna Cotta Recipe
INGREDIENTS
Yield: 10 Portions
• 450 gr. Marcona Almond Paste
• 6 gr. Garlic Cloves (small one), eye and gen removed
• 500 gr. Water
• 20 gr. Sherry Vinegar
• 50 gr. EVOO (Arbequina Variety)
• 3 gr. Agar Agar (for 1000 gr. of mixture)
• Salt and Fresh Ground White Peppercorn to taste

METHOD

1. Place garlic, almond paste, water and sherry wine into the Vita-Prep.
2. Blend at full speed, begin slowly adding the oil until incorporate.
3. Seasoned to taste and reserve.
4. Transfer almond mix into a small pot, bring to medium-high heat and add Agar Agar.
5. With immersion blender mix until Agar-Agar completely dissolves into the mix.
6. Bring to a boil and pass thru a fine chinois.
7. Strait, pour Ajoblanco Panna Cotta just in the center on each plate (47 grs. x plate)
and hit the bottom of the plate with your open hand for the Panna Cotta spread into a
wider circle as shows on below photos.
8. Allow to cold down to set. Reserve for service.
Jasmin Tea Oil Recipe
INGREDIENTS
Yield: Portions
• 1 ltr. Canola Oil
• 100 gr. Jasmin Tea (Tea Forte Brand from Al Baccio)
• 50 gr. Water

METHOD

1. Place the tea into room temperature water to make it moist as wet soil.
2. In a metal container mix wet tea with the oil.
3. Wrap nicely with plastic film and cook into the oven steam mode at 85°C around 12
hours.
4. Remove the oil form the oven, keep into the cooler for 2 to 3 days and then pass thru a
fine chinois without pressing.
5. Reserve the oil into a squeeze bottle for service.

Elderflower Foam Recipe

INGREDIENTS
Yield: Portions
• 240 ml. Saint Germain Liquor
• 240 ml. Water
• 14.5 gr. Lemon Juice
• 2.5 gr. Soy Lecithin
METHOD

1. Mix all the ingredients with a hand blender into a deep container.
2. Blend at full speed until foam form.
3. With a spoon collect the foam and pour over the plate as shows on presentation
photos.

Anise Bread Croutons Recipe

INGREDIENTS
Yield: 25 Portions
• ½ cup Brioche, cut into 0.3 x 0.3 cm cubes
• 2 gr. Anise Seeds, crushed
• 13.3 gr. Olive Oil

METHOD

1. Freeze the brioche loaf.

2. When frozen, remove the skin and cut into 0.3 x 0.3 cm perfect cubes.
3. Toast the brioche cubes into the oven at 160°C, fan off, until golden color.
4. In a pan warm up the oil, add crushed anise seeds and stir well.
5. Add toasted brioche cubes and carefully stir them into the infused oil until croutons are
well coated with the infused oil.
6. Remove form the heat, allow to cold down and reserve in a dry place.