november 17 - november 20, 2003
Yield: 2 Servings
For beet chips:
Preheat oven to 300°F. Slice red beet thin on slicer or mandolin set to 1. Dissolve sugar in water to make simple syrup, then coat beet slices with syrup. Dry beet slices in oven for 2 hours. Grind red beets to medium powder in blender or food processor. Blanch tournéed yellow beets in a small pot of salted water to desired doneness.
For sweet potato jus:
For squab breasts:
Clean skin and bake in oven 1 hour, pressed between 2 Silpats with weight on top.
Bring clarified butter to 160°F in a medium pot. Season squab breasts
with salt and pepper and poach in butter for about 8 minutes. Allow to
rest. Reheat golden beets in about 1 Tablespoon butter, then roll in pulverized
red beets, coating thoroughly. Place beets in small pile on plates. Slice
squab breasts. Make small pool of sweet potato jus on the plate. Place
sliced breast on top of sauce. Drizzle plates with additional sauce and
season sliced squab with salt.