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Chef Tony Conte
Chef Tony Conte
The Oval Room
800 Connecticut Avenue
Northwest
Washington, DC 20006
www.ovalroom.com
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Three Minute Pressure-Cooked Beets, Passion Fruit Gelee, Horseradish, and Minus 8 Dressing

Three Minute Pressure-Cooked Beets, Passion Fruit Gelée, Horseradish, and Minus 8 Dressing
Chef Tony Conte of The Oval Room – Washington, DC
Adapted by StarChefs.com
July 2010

 

INGREDIENTS:
Beets:
8 baby golden beets
8 baby red beets
8 baby candy striped beets
1 ounce olive oil, plus more as needed
3 sprigs thyme
1 sprig sage
2 gram salt, plus more as needed
1 gram white pepper, medium ground, plus more as needed
2 ounces red wine vinegar
4 ounces Champagne vinegar

Passion Fruit Gelée:
1 kilogram passion fruit puree
17 sheets gelatin, soaked in ice water and squeezed

Minus 8 Dressing:
90 grams shallots, peeled and small diced
54 g Minus 8 vinegar
45 grams cassis vinegar
3 grams fresh thyme leaves, course chopped
1 gram salt
1 ounce olive oil

To Assemble and Serve:
Micro arugula
Micro mustard
Johnny jump ups
Microplaned fresh horseradish
Nasturtium flowers, torn

METHOD:
For the Beets:
Put each color beet in a separate pressure cooker, or do in three batches. Season each with the olive oil, thyme, sage, salt, and white pepper. Add the red wine vinegar to the red beets and add the Champagne vinegar to the golden and candy stripe beets.

Cook on high pressure for 3 minutes. Release pressure and check for doneness. Remove from the pressure cooker and allow to cool to room temperature. Rub the skins off the beets, being careful not to tear off the root ends. Toss separately in a bowl with olive oil, salt, and white pepper.

For the Passion Fruit Gelée:
Melt the passion fruit puree over medium heat. Whisk in the gelatin. Pour out into a half hotel pan. Let set and small dice.

For the Minus 8 Dressing:
Combine the shallots, vinegars, thyme, and salt. Let stand for 30 minutes. Finishe with the oil and check for seasoning.

To Assemble and Serve:
Place a line of 6 baby beets on a plate, alternating colors. Place passion fruit gelée alongside the beets and drizzle with the Minus 8 dressing. Garnish with micro arugula, micro mustard, Johnny jump ups, fresh horseradish, and torn nasturtium flowers.

 

 

 

 

 

 

 

Related Photos
Photo Gallery
Chef Nicholas Stefanelli and Pastry Chef Doug Hernandez of Bibiana Osteria Enoteca - Washington, DC

 

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