January 23, 2015

Pan seared sweetbreads, Shiitake and Kombu consomme, Shiitake and Miso puree, chives

By torontofoodlab

A very simple dish with very few components. The broth was thickened slightly with GPI Kokumi just to give a richer texture. The sweetbreads were first poached with star anise, salt and pepper, then chilled overnight.

 

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About torontofoodlab

Chef of Toronto Food Lab, a GPI division. View all posts by torontofoodlab
This entry was posted on Friday, January 23rd, 2015 at 1:28 pm and posted in Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed.

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