Chef John Paul Carmona
320 Village Lane
Los Gatos, CA 95030
(408) 354-4330

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Boudin Blanc, Dates, and Wild Watercress
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  • Chef John Paul Carmona of Manresa

  • John Paul Carmona

    Rising Star Chef John Paul Carmona
    Manresa | Los Gatos, CA

    Boudin Blanc, Dates, and Wild Watercress
    Adapted by
    June 2010
    Yield: 8 Servings


    Watercress Purée:
    250 grams watercress
    75 grams cold water

    Smoked Date Purée:
    400 grams dates
    150 grams softened butter

    Garlic Emulsion:
    30 grams olive oil
    2 heads garlic
    700 grams milk

    To Assemble and Serve:
    16 pearl onions
    8 boudin blanc
    8 milk skins
    100 grams pork jus
    16 sprigs wild watercress

    For the Watercress Purée:
    Blanch and shock watercress. Squeeze out the excess water and blend the watercress with the cold water. Strain, then season with salt.

    For the Smoked Date Purée:
    Blanch and drain the pitted dates. Press the dates through a tamis and place the purée in a small pot. Slowly mix the soft butter into the dates. Cold-smoke the mixture for 5 minutes, then season with salt.

    For the Garlic Emulsion:
    Place the olive oil in a saucepan. Cut the heads of garlic in half horizontally and place cut sides down in the saucepan. Once garlic is golden in color, add the milk, bring to a simmer and steep for 30 minutes. Strain and season with salt.

    To Assemble and Serve:
    Blanch and shock the pearl onions; then and halve them. Sear in a hot pan to caramelize the edges. Roast the boudin blanc slowly, season and cut into smaller pieces. Brush the milk skins with cream and warm up gently. Plate the boudin blanc with the date and watercress purées, garlic emulsion and pork jus. Garnish with the pearl onions and watercress sprigs.