What can I make as a bright red base?

Discussion in 'Food & Cooking' started by torchskitchen, Dec 3, 2016.

  1. torchskitchen

    torchskitchen

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    Im looking for ideas for a red base on a dish to serve a French chef (school) for my final. Im making Filets de Porc Normande and want to celebrate the colors of France. I need to stick with the area of Normandy, France so any tomato base which would have been an obvious fix is out. I have a goat cheese foam and tournes of blue potatoes. I want a bright red "base" to have at the bottom of a tower of the pork loin and caramelized apples which make up the Filets de..."

    Such as...a red risotto? Somehow making a white cauliflower puree red?  Any ideas?

    Thanks!
     
  2. peachcreek

    peachcreek

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    I've seen both a beet puree and a red cabbage puree that had nice color and texture.

    Good luck!

    Peachcreek
     
  3. brianshaw

    brianshaw

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    Last edited: Dec 4, 2016
  4. planethoff

    planethoff

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    I second peachcreek. Beets.
     
    Last edited: Dec 3, 2016
  5. koukouvagia

    koukouvagia

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    Red wine risotto.
     
  6. torchskitchen

    torchskitchen

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    Cool, Thanks! Ill practice with the beet puree and see what color I get. I was worried (such as with the red wine rizzo idea) that Ill end up with something more darker leaning towards purple than bright red. I did a red bell rizzo today and it ended up orange but tasty lol.
     
  7. someday

    someday

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    You are doing the colors of the French flag in your dish?

    I would concentrate more on utilizing great technique and making your food taste excellent than worrying about pigeon-holing a food into your dish because it is red. I'm pretty confident your culinary instructor would want to see good technique and have proper seasoning than worry about color on your dish. 

    I know a lot of French restaurants have adopted risotto for their menus, but risotto is also Italian and no more Norman than tomatoes. Just saying...

    You could try some red onion "jam" or something similar, maybe with some red wine and/or some beet juice. I dunno. Bright red isn't really something you find too often in food, mostly because things that are bright red (peppers, tomatoes) once they get cooked and blended/mixed with air and fat they turn more orange-ish. Things with the anthocyanin (beets, cabbage) are more purple than red, as you pointed out. 
     
    flipflopgirl likes this.
  8. morning glory

    morning glory

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    What about using blackberries? I used them recently to make a jus for a pheasant dish (blackberries, red wine, juniper berries, sugar) reduced down to a thick sauce. I left a few blackberries to garnish  as well - they look very pretty scattered around the plate. Blackberries grow in Normandy and like apples, they go well with pork. You could even use blackberries mixed with apples and cider... 

    Despite their name, blackberries do turn quite red when cooked. The other thing which comes to mind is cranberries - but I'm not sure they are grown in Normandy. Redcurrants, too could work...
     
  9. koukouvagia

    koukouvagia

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    Blackberries go sooooooo well with duck!
     
  10. brianshaw

    brianshaw

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  11. morning glory

    morning glory

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    I do something similar. Cranberries are packed full of pectin so they 'gel' really easily. 
     
  12. flipflopgirl

    flipflopgirl

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    I agree with @Someday's line of thought.

    Don't get so carried away that your idea comes off as gimmicky...if you make it 5 times in practice and it only works out three...rethink the dish.

    Just sayin'.

    mimi
     
    Last edited: Dec 6, 2016
  13. gonefishin

    gonefishin

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    I agree with the thought of perfecting the techniques that you use, instead of trying to add another something.

    I would suggest perfecting your technique and possibly/maybe/you don't have to... serve with a glass of red wine. But you better pick a nice pairing there too.