Potatoes Cooked in Gray Clay with a Light Cream of Garlic Confit and Farm Egg Yolk by Chef Andoni Luis Aduriz of Mugaritz - Errenteria, Spain
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Potatoes Cooked in Gray Clay with a Light Cream of Garlic Confit and Farm Egg Yolk
Chef Andoni Luis Aduriz of Mugaritz - Errenteria, Spain
Translated and Adapted by StarChefs.com
January 2009
Yield: 8 Servings

Toasted Eggplant Dust:
1 eggplant or 2 grams Dentie Powder (a Japanese product made of charred eggplant and sea salt, used as a toothpaste)

Vegetable Stock:
50 grams carrot
50 grams leek
4 cloves garlic
100 grams onion
500 grams chickpeas (skins removed)
3 liters water
1 bone
200 grams collagen-rich meat

Dark Stock:
150 grams purple corn kernels
.5 gram yeast extract
2.5 grams fine salt
20 grams squid ink

16 small ratte potatoes
3 liters water
24 grams salt

Clay Bath:
60 grams edible kaolin clay
40 grams lactose
1 gram squid ink
.5 gram fine salt
84 milliliters water
16 wooden skewers
*special equipment: a tray with holes or a rack that can hold the clay-dipped potato skewers upright as they dry

Cream of Garlic Confit:
500 milliliters extra virgin olive oil
2 heads garlic
60 grams oil at 4ºC/39ºF
1 egg yolk
6 grams water

To Assemble and Serve:
Smooth, round stones the size of the clay-coated potatoes

For the Toasted Eggplant Dust:
Wrap the eggplant in aluminum foil and place it in burning embers. Let it roast until completely dehydrated. Unwrap and blend in a bowl mixer, pass through a fine strainer and reserve. This dust can also be bought in certain specialty stores that carry Dentie products, which were traditionally used for dental hygiene in Japan.

For the Vegetable Stock:
Put the vegetable stock in a pot and combine with the rest of the ingredients; bring to a boil. Clean the vegetables, chop, and place in a stock pot with the rest of the ingredients. Bring to a boil; when boiling, reduce flame to low and leave to simmer for 5 hours. Strain and reserve.

For the Dark Stock:
Combine all ingredients in a pot and bring to a boil. Blend in a Thermomix or with an immersion blender and strain through a chinois. Reserve the liquid; throw out any of the strained-out solids.

For the Potatoes:
Clean the potatoes carefully, being careful not to tear the skin. Bring water and salt to a boil, add potatoes, and boil for 8 to 10 minutes, depending on the size, until tender.

For the Clay Bath:
Place kaolin clay, lactose, squid ink, salt, dark stock, and 2 grams toasted eggplant dust in a bowl and add water little by little while mixing. At the beginning, the mixture may appear very dry, but let it rest for an hour and it will become a more fluid, adequate texture for dipping the potatoes. Insert a skewer into the potatoes in the flattest part, and dip the potato in the bath. Remove from the clay and place the skewer vertically in the prepared tray (see *special equipment, above). Place in a dehydrator set at 55ºC/131ºF. After 30 minutes, the exterior of the potatoes should be dry, while the potatoes remain moist inside. Leave in the dehydrator until service.

For the Cream of Garlic Confit:
Put the oil in a saucepan or on the side of a plancha, over very low temperature. Separate the two heads of garlic into cloves, but do not peel. Add the un-peeled cloves to the oil and leave to confit for 2 hours. The cloves should be tender, easy to peel, and saturated with oil. Drain the oil, peel the garlic, grind, and pass through a chinois. Using an immersion blender, go about creating the aioli in the same way you would make a mayonnaise. Blend the garlic confit with the egg yolks; when the mixture starts to come together, add the oil in a thin, slow, steady stream, being careful that the emulsion does not break. Add water to thin the texture and season with salt. Reserve covered.

To Assemble and Serve:
Warm the stones in the oven. The stones should be the same size as the potatoes dipped in clay (these stones will help maintain the illusion, and will keep the potatoes warm as they sit on the table). Place a thin cloth napkin over a serving bowl so it hangs over one side (to cover the potatoes as they're served), and line the bottom of the bowl. Place 4 to 5 of the hot stones in the bowl, and place the warm potatoes over these. Cover the bowl with the cloth, so that the contents are not visible when brought to the table. Serve the cream of garlic confit in a separate bowl, and instruct the diners to spread it on the potatoes.