Play with Your Food

Yield: 2 Servings

Ingredients:

Barley Risotto:
• ½ teaspoon shallots, finely diced
• 10 roasted pearl onions, peeled
• 1/2 teaspoon garlic, chopped
• 1 ounce bacon, finely chopped
• 4 ounces barley, cooked al dente
• 2 sprigs thyme, picked
• 2 squab breast
• 4 ounces chicken stock
• 1 ounce heavy cream
• 1 teaspoon unsalted butter
  
  Curry-Apple Foam:
• 1 cup unfiltered apple cider
• ½ shallot, finely diced
• 1 teaspoon curry powder
• 2 Tablespoons tapioca starch

Method:
For the Barley:
Saute shallots, pearl onions, garlic, smoked bacon and barley, add chicken stock and stir constantly. Add heavy cream and reduce. Finish with butter, thyme, salt and pepper. Pan sear squab breasts on high heat to medium rare and rest for 3 minutes before slicing each one into three pieces.

For the Curry-Apple Foam:
Toast curry powder at a very low temperature before adding apple cider and shallots. Reduce by half and strain. Whisk in the tapioca starch, season, and place in iSi foamer in a hot water bath.

To Assemble:
Place glass cylinder on plate. Carefully spoon in the barley mixture and add sliced squab breast. Shake iSi foamer and slowly foam 3 inches up the tube. Tableside, remove glass cylinder to allow the foam to fall into the dish.

Wine Pairing:
A lean white with a fairly green profile like Vernaccio

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