New Potatoes with Mushroom Puree, Broccoli, Beef Fat and Cured Egg Yolk

Source: Recipe courtesy of Chef Jeffrey Potter, 610 Magnolia, Louisville

A perfect example of the trend of building flavor using smaller amounts of flavorful bits and upcycling would-be wasted kitchen scraps, this recipe from the Idaho Potato Commission is a modern menu item with a scrappy attitude. 

Steps

1. Cure the egg yolks in 1⁄4 cup sugar and 1⁄4 cup salt in a small container and let it sit in refrigerator for at least 2 days. Once hardened, take yolks out of the mixture. Dehydrate for 6 hours at 135°F.
2. Take beef fat scraps and cut into chunks. Transfer to a large pot and cover with water and boil/simmer. Simmer for 8 hours while continuing to add water. Strain liquid into a container and refrigerate. The beef fat will rise to the top and solidify.
3. Chop up leftover beef chunks into small bits and sauté in a pan until crispy. Drain and reserve crispy beef fat crumble for garnish.
4. Melt 1 cup of the beef fat and vacuum seal the baby potatoes with it. Sous vide at 194°F or submerged under simmering water for one hour or until cooked through. Cool down and reserve a tablespoon of the beef fat.
5. Melt 1⁄2 cup of butter until it starts to brown. Add a pinch of salt and the milk powder and stir until the powder turns a nice golden brown. Drain on paper towels.
6. With scissors, cut the tops off the broccoli florets. Reserve half.
7. Fry the other half in a tablespoon of butter until browned and crispy then drain on a paper towel.
8. Take the stalk and dice into 3/16-inch cubes. Combine 1⁄4 cup sugar, 1⁄4 rice vinegar, 1⁄4 cup of water, and a pinch of salt and heat until sugar is dissolved. Pour over the broccoli cubes and let sit.
9. Sauté mushrooms with a tablespoon of oil. Thinly slice half a shallot and add once the mushrooms start to brown. Cook for 1-2 mins then blend with truffle oil until smooth and season.
10. To plate: Take a spoonful of the mushroom puree and place in a circle. Cut the potatoes in half and sear in the reserved beef fat on cut side until golden brown and season. Place 8 halves of the potatoes on the mushroom puree cut side down and sprinkle 2 teaspoons of the pickled broccoli stems on top. Cover 1⁄4 of the potatoes with roughly one tablespoon each of the brown butter crumble, fried broccoli, raw broccoli, and micro-planed cured egg yolk. Finish with a sprinkle of gochugaru and crispy beef fat on top.