Recipes

Nightshade

Evan Hennessey

Chef/Co-Owner

Stages at One Washington

Dover
N.H.
Rate this recipe: 
No votes yet
Menu Price: 
N/A
Food Cost: 
N/A
Yield: 
8 servings
Ingredients: 
1/2
Lb
Recipe: 
1/2
c
Recipe: 
1
c
Recipe: 
As needed
Thai Basil Buds and Flowers (See Note)
4
each
Recipe: 
As needed
Lemon Balm Leaves, Small
1

In middle of a large, flat plate, spoon about 3 tablespoons risotto in a 3-inch vertical line. Place 3 tomatoes on risotto with a small space between each. Place some sweet potato leaves between each tomato and allow them to drape over tops of tomatoes. Place 6 milkweed capers within risotto/tomato pile.

2

On opposite sides of risotto/tomato pile and just a bit vertically offset from each other, spoon a small line of caponata, about 1 tablespoon on each side. In random spots close to risotto pile, place 4 small dots mushroom purée, about 1/4 to 1/2 teaspoon each, ranging in sizes.

3

Garnish caponata with basil buds and flowers. Crack mushroom chips into small pieces and garnish risotto/tomato pile. Garnish risotto/tomato pile with lemon balm leaves.

Notes: 
Note: 

Using Thai basil, pick flower buds from top of stem and pick smallest leaves from top of leaves. Reserve for plating.

No votes yet

Knowledge Marketing Term Injection

Recipes