For me, there is two ways of cooking… The simple and comfort one, that one that we know already, and the other side, the unknown. If you wanna travel to the “Unknown” is always better get away from the fire, and start just thinking… In our case at Bar Centraal, we don’t think too much about dishes or recipes, but we talk a lot about food… And almost every dish is a deep conversation, except for those that just in words are already a success… “Daikon and Pecorino”
Berend and Ricky fermented some leeks, so i make a “mayonnaise” that ended up looking like Gribiche (for those pieces of leeks in between). I made also a really green Leche de Tigre (Tiger Milk), i don’t know why i have that idea in mind for weeks…
Fernando: Which ingredients never use before here? …
Berend: Tofu, and chicks love Tofu!
Fernando: Maybe Tofu Ceviche???? _)(*&^%$#@!
Berend: Why Not!
Google: Tofu Ceviche is already a thing…
We try and… Hell Not!!! But we still have our Mayo and the Leche de Tigre looking for someone to make happy. We found some leeks without friends in the fridge and burn them till the limits is always a good idea… And with some left of the Sour Dough Bread Crumble an Unexpected baby was born.
Ricky came with the final touch… Some Mustard Cress, some Umami Glaze and the idea to Mix my Mayo, the Leche de Tigre and make everything Black… I wanted to use charcoal from long time ago, so was easy!
Burn Leeks, Fermented Black Gribiche (Why Not), Umami Glaze, Sour Dough Bread Crumble and Mustard Cress… OH! I Forgot, there is some hints of Spanish smoked paprika with the bread… Just a little bit of extra love!