Pistachio-mint crusted lamb /butterbean and fresh ricotta “cannoli” / sautéed veggies /sweet corn leaf tuile / pea purée / lamb jus / mint oil
by L0G4N20
Pistachio-mint crusted lamb /butterbean and fresh ricotta “cannoli” / sautéed veggies /sweet corn leaf tuile / pea purée / lamb jus / mint oil
by L0G4N20
12 Comments
Thumbs off my plate! “Cannoli” looks fantastic but wish the veg was integrated more as a one cohesive plate. Great job!
Looks like a miniature Flintstones play set.
Out of curiosity, do you have a recipe for the tuilles?
The individual components sound and look great, but they don’t really come together. I really like the cannolo, but I’m not sure that you need both that and the tuiles. How’d you make those though?
It’s a bit dumb, but I think I’d want the cannolo to point towards the meat, so that I could take a picture of both in their full glory.
I have to say that I’m getting really tired of these molded leaf tuiles on every plate on Instagram
They don’t even make sense on most plates, it’s just “hey look a leaf”
This is really no exception. I like the cannolo and butter bean aspect, the lamb feels a little under-rendered, and the carrot over cauliflower just feels like it’s somewhere else. Little too much going on here.
Out of curiosity, do you have the tuile recipe?
Whatever about how it looks. It sounds delicious. But I’m no chef. Just a home cook.
First look is all thumbs…good luck with the lamb staying upright during delivery. The components look good, just not down with the plating…especially the carrots crossed and the tuile and mini carnation.
Boy, pea pureé has really taken off lately
I think there is too much on the plate. If someone eats that, they will probably be overwhelmed by everything there. The leaves are not needed. I’m also mildly suffering from the fact that you didn’t scrape of the fat from the ribs of the lamb, but maybe thats just me.
The cook on the lamb looks great.
Thanks for the feedback everyone!
This was a competition where we had to use 6 ingredients randomly chosen: maple syrup, orange, paprika, pomegranate juice, breadcrumbs, and mint.
We had a few days to prep and then present to
The judges with a story about the inspiration of the dish. I wanted to create a scene of nature with flavors that I grew up with. Being raised on a farm in the south, everything was plated reminiscent of a farm landscape. The cannoli like a “tree”, underneath the cannoli was a pistachio-mint “soil”, then the leaves.
Oh and the first picture was just a show plate and was eaten by me after the competition! The judges got 10 individual tasting plates.
Oh sorry, I didn’t realize the leaf and tuile were the same recipe