Christopher’s dishes

01 / FRESH BEANS AVOCADO EPAZOTE

CUCUMBER SEED RISOTTO COASTAL GRASSES / 02 03 / DAYLILY SOUP TINY ONIONS CORN TART SUMMER TRUFFLE / 04 CHRISTOPHER KOSTOW’S RECIPES

Fresh beans avocado epazote / 01 METHOD

BEANS Blanch beans in salted water and shocked in ice water.

ROASTED AVOCADO Prick the flesh and roast over coals for about 3 minutes, rotating each minute. Cut into desired shape. Season with Maldon sea salt.

EPAZOTE VINAIGRETTE Blend , oil, epazote leaves, and ice cubes just enough to crush the ice. Slowly add xanthan and ultratex. Pass through chinois and cool over an ice bath. Cool quickly to avoid the color turning. Add Arbequina olive oil to finish.

BEAN BROTH Simmer all ingredients, except beans for 1 hour. Then add beans.

SQUID BEAN BROTH In a small pot, sweat butter, salt and squid until the butter begins to bubble on INGREDIENTS side of pan. Add bean broth and cover, bring to a simmer. Cover and let steep and remove from heat. Season with juice on the pick up. BEANS SQUID BEAN BROTH • Purple • 270ml bean broth • Yellow • 50g butter, diced • Green • 4.5g kosher salt • 95g squid, bodies and ROASTED AVOCADO tails (cleaned and • Ripe avocado shocked in ice water for • Maldon sea salt 1 minute) • Lemon juice, to taste EPAZOTE VINAIGRETTE • 110g epazote leaves • 170ml Arbequina oil • 100ml lime juice • 14 each ice cubes • 20g salt • 5g xanthan gum • 12g ultratex

BEAN BROTH • 750g beans • 110g carrots • 8g garlic • 60g celery • 60g onion • 1kg fresh yellow beans

Christopher Kostow’s Recipes FOUR International 02/16 CHRISTOPHER KOSTOW’S RECIPES

Cucumber seed risotto coastal / grasses 02

METHOD

CUCUMBER SEED RISOTTO BASE Process the by scooping out the seeds and hanging them over four layers of cheesecloth for approximately 2-3 days. After this period, robot coupe the seeds and return to hang for another day or two or until ready to use.

CUCUMBER SEED RISOTTO Place cucumber seeds in a medium size pot over high heat to begin the process of removing as much liquid as possible. Switching pots as to not allow any coloring to the seeds, cook on and off flattop (using a rack if preferred) until very little moisture remains, and then set aside. Combine cucumber juice and kuzu, whisk while bringing to a boil, remove and allow to sit at room temperature. To pick up, place cooked seeds in a pot and add kuzu, cucumber juice, butter and crème fraiche as needed, then season with INGREDIENTS salt to finish. COMPRESSED CUCUMBERS CUCUMBER SEED CUCUMBER JUICE Mix salt with cucumber juice. Lay cucumbers in a vacuum seal bag along RISOTTO BASE • 725g cucumber juice with the sea grasses, add the juice and seal at 98%. Allow to sit for at least • 2 cases English • 11g ultratex 2-4 hours before slicing and dicing. cucumbers • 2 cases cucumbers TO PLATE SAMPHIRE OIL • Seabeans Blend both components and hang in cheesecloth. CUCUMBER SEED • Samphire RISOTTO • Agretti CUCUMBER JUICE • Cucumber seed base • Cucumber juice Blend and allow to sit. Compress if necessary to remove the foam that • Butter, small dice • Cucumber risotto sits on top. • Crème fraiche, hung • Caviar • 200ml cucumber juice • Samphire Oil • 12g kuzu (6%) • EVO

COMPRESSED CUCUMBERS • Market cucumbers, cut in half lengthwise • 500g cucumber juice • 20g seabeans • 20g samphire • Kosher salt

SAMPHIRE OIL • 115g blanched samphire • 325g arbequina olive oil

Christopher Kostow’s Recipes FOUR International 02/16 CHRISTOPHER KOSTOW’S RECIPES

Daylily soup tiny onions / 03 METHOD

LILY SOUP Sweat bulbs, then add the water and simmer until tender. Blend and cool. When cool, blend in fresh lilies and pass and chill. On pick-up season with salt and adjust viscosity with ice water.

CHIVE BLOSSOM VINEGAR Bring vinegar to a boil and pour over the chive blossoms. Allow to steep until cool.

INGREDIENTS

LILY SOUP • 250g lily bulbs, cleaned • 500g water • 130g fresh lilies, orange and yellow • Kosher salt

CHIVE BLOSSOM VINEGAR • 75g chive blossoms, no green • 500ml white wine or champagne vinegar

TO PLATE • Soup, thinned with ice water • Small lily bulbs (clean, hold in vinegar/water solution) • Chiffonade lily petals • Lily pistols • Scallion Emicee • Scallion rounds • Chive blossoms • Chive blossom vinegar

Christopher Kostow’s Recipes FOUR International 02/16 CHRISTOPHER KOSTOW’S RECIPES

Corn tart summer truffle / 04 METHOD

CORN PUDDING Blend on high the roasted corn kernels, roasted corn juice, and both gellan bases in blender until smooth. Add ultratex and continue to blend until mixture begins to become warm. Add butter at the very end. Strain and cool over an ice bath. Season with kosher salt and brown rice vinegar.

CRUST Blend the freeze-dried corn and chia seeds together to make a powder. Blend the popcorn and flax meal together to make a powder. Combine the two powders. Add the grated truffle and incorporate evenly with the blended ingredients. Stream in melted brown butter and roll out between acetate sheets. Yields 1½ sheet trays.

INGREDIENTS

CORN PUDDING • 250g roasted-corn kernels • 250g roasted-corn juice • 125g regular gellan base • 125g cream gellan base • 10g ultratex • 60g butter

CRUST • 70g freeze dried corn • 60g chia seeds • 80g popcorn • 60g flaxmeal • 300g grated truffle (Australian) • 300-400g brown butter, melted

TO PLATE • Brunoise truffle in brown rice vinegar • Popped sorghum seeds • Dehydrated and fried corn silks

Christopher Kostow’s Recipes FOUR International 02/16