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Modernist ingredients aside, this is pretty much the ultimate farm-to-table starter—the sort of dish you see served on mismatched, grandmotherly china, a mason jar of local rosé on hand to wash it down.
We've partnered with the mad food scientists at ChefSteps to bring their hyper-inventive cooking videos to F&W readers. Here, the team that worked with Nathan Myrhvold to create the magnum opus Modernist Cuisine shares an incredible food experiment.
Modernist ingredients aside, this is pretty much the ultimate farm-to-table starter—the sort of dish you see served on mismatched, grandmotherly china, a mason jar of local rosé on hand to wash it down. Raw Jersey milk lends inimitable brightness to the slightly sweet, slightly salty ice cream; as it melts, it creates a rich, yet subtle, dressing for a tender salad of microgreens. Raw milk flavor is key—you can sub in the pasteurized stuff, but the ice cream won't be as fresh and bright.
For everyone else: We suggest mixing together whatever mild microgreens you have on hand, then topping with a rocher of this fresh-yet-decadent frozen treat. It's just the thing to serve before a grilled, locally raised steak on a warm evening in the garden. Pair it with an easy-going white wine—preferably poured into stemware—and relish the comforting simplicity of a delicious, ingredient-driven meal.
Equipment: Stand mixer (optional), liquid nitrogen or dry ice (optional)
Get the Full Recipe at ChefSteps.com