George Mendes turns beets into a delicious meringue.
I’ve already heard declarations that “the Great Pork Decade has ended”, and as carnivorous foodies prepare to crown the next It beast for the coming decade, my hope is for vegetables to rival—if not surpass—meat as chefs’ newest obsession. Already, one of my most remarkable dishes of the new year was a vegetable-centric dish: George Mendes’s brilliant beet meringue at Aldea in NYC. Mendes cleverly juices fresh red beets, adds egg white powder and aerates it; he then dehydrates the mixture overnight at 145 degrees before topping the bite-size meringues with crème fraîche and American Hackleback caviar. Though just an amuse-bouche, Mendes twisted my perception of what a beet can be in terms of flavor and texture. And in today’s New York Times Dining section, Melissa Clark praised the unglamorous rutabaga and provides a delicious-sounding recipe that I plan to make this weekend. Maybe 2010 will be the year that some ordinary vegetables reach pork bun or fried chicken status.