Yesterday was the third in a series of mono-chromatic pot luck get togethers I’ve had the pleasure of participating in. Previously, we’ve explored foods that are green and yellow. I found red to be the most challenging to date. Many of the foods we associate with the color red are not actually red. Red beets and cabbage are purple. Ruby red grapefruits are pink. Even blood oranges don’t exactly register as red. Furthermore, some of the most vibrantly red foods become otherwise once cooked. I was determined to capture some pure red, and make it sound off as loud as possible. A crumbly base of freeze-dried raspberries and strawberries with toasted red quinoa, hazelnut, Piment Esplette, sichuan peppercorn and coriander provided the reddest of red backdrop for other red and red friendly bites:
The base; butter poached red potatoes with labne & piment esplette; green figs, pickled watermenlon rind wrapped in bresola, swiss chard stems & tumeric dipped fresh mozz; perfect to snack on while sipping a Negroni!