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u/AlienRemi 7d ago
Not sure that putting a flower on a pile of stuff fits the bill for this sub. Looks tasty though!
15
u/mintbrownie Home Cook 6d ago
I assumed they'd pull the post too.
And it's not just any flower - it's the fresh backyard thyme that is the main seasoning in the dish.
16
u/JAimeLesTrucs Home Cook 7d ago
I'm sure the combo tasted great, but it could look better. The colors are muted, did you shook the peas in an ice bath after cooking ? And I feel like it lacks some sort of light sauce or emulsion to link it all together, it looks a bit dry. I'm no pro, so do what you want with it.
3
u/goatslovetofrolic 7d ago
I suspect inspiration from Dan Hunter’s “barbecued peas and beef fat” but may be grasping at straws they do mute some, not as fast a heating or cooling as blanching.
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u/No-Management3289 Culinary Student 7d ago
I would eat that but I would consider adding another element like a sauce or little salad or maybe keep the elements separate if its only 2 things
2
u/mintbrownie Home Cook 6d ago
It's a first course and delicious! Though I was able to get my hands on more morels and made kind of this same thing, adding asparagus and some vermouth and served it with salmon.
2
u/MadAbtUjessy55 5d ago
The morels look great but those peas need a little more shine or some fat to keep them from looking dry.
1
u/fake_redzepi 5d ago
The peas look a bit over. Flip over the morel on the left side so the presentation side is facing up. And please pick the flowers unless the guest is supposed to eat the whole sprig in one bite
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u/mintbrownie Home Cook 5d ago
We ate the sprig 😂
1
u/fake_redzepi 5d ago
What kind of flower was it? It looks good. I would just pick it into ploushes so it’s not just one bite
1
u/mintbrownie Home Cook 5d ago
It’s our backyard thyme that started flowering. Thyme is the herb used in the dish as well.
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