I'm very excited to announce the concrete plan to open a restaurant of my very own in the next few/several years here in New York City. Taiga will cook the food of the Scandinavian diaspora, the Swedes who came to Iowa and Michigan, the foods I grew up with - but elevated and transformed. Unrecognizable and new, exciting. I want this to be art, to be poetry in your mouth. I want to give an entire artistic experience, from walking through the door into the entire meal, I want you to come away feeling satisfied and excited and like you uncovered something new about the artist. I want to express myself to you through food.
I'll be sharing the experience of putting together Taiga over the next several years here on Spoontang - dealing with menu creation, hiring a team, finding investors, crafting a business plan, and finding a space - among so much more. But never fear - you'll always find Spoontang's classic cooking tips and recipes right here.
This dish is a simple one but one I'm toying with for Taiga. Faintly sweetened by beets and carrots, salty crunch of sea beans playing off the creamy tang of the goat cheese, your tastebuds delighted by the unexpected texture of olive oil powder - it's the perfect summer vegetable salad.
1/4 cup baby lettuces
2 carrots, sliced
1 chioggia beet, sliced thinly
1 black radish, sliced thinly
1 tbsp sea beans
2 tbsp wasabi microgreens
2 tbsp frozen goat cheese, cut with melon baller
1 stalk celery, sliced in thirds
1/4 cup rice wine vinegar
2 tbsp squid or cuttlefish ink
fleur de sel
2 tbsp extra virgin olive oil
1 tbsp extra-virgin olive oil
1.5 tbsp tapioca maltodextrin
pinch kosher salt
Soak beet and radish sliced in rice wine vinegar for 15 minutes. Remove the vegetables and mix half the vinegar with squid ink. Slowly beat in 2 tbsp olive oil until an emulsion is formed.
In a small bowl, combine 1 tbsp olive oil and tapioca maltodextrin, adding maltodextrin until a powder consistency is achieved. Push through a chinois or strainer to achieve a fine powder, dust plate.
Arrange sliced carrots standing and baby lettuces around. Arrange soaked beets and radishes next to carrots. Top with microgreens, sea beans, goat cheese balls, and celery. Dust with fleur de sel. Drizzle dressing on top.