Nixtamalized Yams
Maitake Mushrooms, Cypress Grove Goat Cheese, Pomegranate-Basil Vinaigrette
Chef Finn Stern of DAYTRIP | Oakland, CA
Yield: 8 servings
Adapted by StarChefs | november 2022 | Photo: Andria Lo
INGREDIENTS:
Nixtamalized Yams:
60 grams calcium hydroxide
1000 grams Beauregard yams, peeled and cut into 1-inch dice on a bias
300 grams butter, melted
2 sprigs rosemary
40 grams kosher salt
Goat Cheese Sauce:
150 grams heavy cream
100 grams Cypress Grove Humboldt Fog goat cheese
Pomegranate-Basil Vinaigrette:
150 grams basil, blanched
450 grams rice bran oil
500 grams pomegranate juice
To Assemble and Serve:
32 ounces maitake, cut into bite-sized pieces
200 grams Cypress Grove Humboldt Fog goat cheese, cut into 1-centimeter cubes
40 grams red amaranth leaves
METHOD:
For the Nixtamalized Yams:
In a large bowl, mix calcium hydroxide and 2000 grams water.Once combined, add yams. Let sit 2 hours, gently shaking the bowl every 15 minutes to prevent calcium hydroxide from settling. Heat the water bath of an immersion circulator to 180°F. Wearing gloves, remove yams and carefully wash in cold water to ensure there is no calcium hydroxide remaining. In a vacuum bag, combine yams, butter, rosemary, and salt; seal. Cook sous vide 3 hours. Remove from water heat, and drain, reserving the butter and yams separately.
For the Goat Cheese Sauce:
In a small saucepan on low heat, warm the cream to 180°F. Transfer to a Vitamix blender, and add goat cheese. Blend on high for 2 minutes. Transfer to a double boiler and keep warm.
For the Pomegranate-Basil Vinaigrette:
In a Vitamix blender, combine basil and oil on high speed. Strain through a chinois and set aside. In a small pan over medium-high heat, reduce pomegranate to a syrup-like consistency. In a squeeze bottle, combine the basil oil and pomegranate syrup. Set aside.
To Assemble and Serve:
In a large pan over high flame, heat 30 grams of the reserved yam butter. Once hot, add 4 ounces maitake mushrooms. Cook until mushrooms are browned on all sides. Add Nixtamalized Yams and sauté until slightly caramelized and warmed through. Reduce heat to low. On a serving plate, arrange the maitake mushrooms, Nixtamalized Yams, and 25 grams cubed goat cheese. Drizzle with generous amount of Goat Cheese Sauce and Pomegranate-Basil Vinaigrette. Garnish with red amaranth leaves and serve.
