Crudités
Chive Oil, Lemon Juice, Fermented Soybean Dip
Chefs Katiana Hong and Christopher Kostow of The Charter Oak | Napa, CA
Adapted by StarChefs | October 2018
INGREDIENTS
Chive Oil: (Yield: ½ pint)
160 grams chives
270 grams grapeseed oil
Fermented Soybean Dip: (Yield: 10 quarts)
230 grams Dragonfly fermented soybeans in syrup, strained
1.73 grams Pantai or Healthy Boy soybean paste
30 sheets bronze gelatin, bloomed
500 grams heavy cream
6 kilograms Kendall Farms crème fraîche
To Assemble and Serve:
Lemon juice
Assorted garden crudités (radish, turnips, carrots, peppers, broccolis, chard, etc.)
Extra virgin olive oil
METHOD
For the Chive Oil:
Cut chives into 2-inch batons and place in a Vitamix blender with oil. Blend on high speed until the blender is very hot. Pour oil into a mixing bowl set in an ice bath. Stir to quickly cool. Allow to infuse for 1 day and then hang in cheesecloth to strain.
For the Fermented Soybean Dip:
To a Vitamix blender, add fermented soybeans and soybean paste; purée. In a saucepot over medium-low flame, warm gelatin and cream until the gelatin melts. In a stand mixer fitted with a whisk, whip crème fraiche to soft peaks. While whipping on medium speed, gradually stream in the warm cream mixture. When combined, whip 1 minute. Cool in refrigerator until gelatin is set. With a spatula, fold in fermented soybean purée and pass through a chinois.
To Assemble and Serve:
Just before serving, season Fermented Soybean Dip with lemon juice, stirring until smooth. Place dip in a small bowl and arrange vegetables around the dip. Drizzle dip with Chive Oil and olive oil.
