+++++++++++++++++++++++++++++++++++
‘
About His Recipe: Chef Kinch sees a dish with all its components, roots, shoots, flowers, fruits, leaves, and seeds. The vegetable plate is like experiencing a moment in nature. He prepares each ingredient using different techniques. His use of fresh farm ingredients impacted chefs, inviting them to work with local farms and ingredients.
Recipe: Inspired by Chef David Kinch United States 2008 – Signature Dish – Into the Vegetable Garden
Signature Recipe and Story are found on p. 212 and p. 395 in Signature Dishes That Matter book.
Cook’s Note: When I prepared this dish, I roasted 3 peeled, sliced golden beets at the same time. It made a beautiful vegetable dish with the yellow, orange, and green herbs. I was inspired to remake Chef Kinch’s Roasted Carrots with Nasturtiums from Fine Cooking Season3, Ep. 12. It was the kind of vegetable dish that’s filled with flavor and would be perfect to serve for the holidays. It makes those carrots extra special.
To Serve: Place the warm carrot sauce on the serving plate; place roasted carrots over sauce; drizzle with brown butter curry sauce; garnish with garden greens, herbs and mini edible flowers. Serve immediately.
What is Vadouvan? This is a French interpretation of an Indian spice blend, incorporating oil, shallots, and onion. Vadouvan Curry, a sweeter, shallot-based version of masala curry used in many Tamil lamb and shrimp dishes, has also delighted Parisian café-goers in curried chicken salad. To make your own Vadouvan spice:
See:
https://www.washingtonpost.com/recipes/vadouvan/10525/
If you want to experiment with this spice,
See:
https://www.today.com/food/how-use-vadouvan-curry-powder-you-need-your-life-t16341
pdf for Copy of Recipe – Sweet Roasted Curried Carrots
+++++++++++++++++++++++++++++++++++
