We roasted red kale in the oven. When it was fully cooked and toasty we removed it to cool and seasoned it with aromatic Indian spices. The incredibly crispy kale was reminiscent of toasted nori, an idea we did not pursue today but plan on in the near future. Today we looked to highlight the roasted crispiness of the kale. We arranged it on top of a dollop of ricotta seasoned with lemon oil and Blis Elixer. Eating the dish we break through the kale and then are rewarded with the tender sweet and lactic ricotta beneath. The lemon oil and elixer blend with the ricotta and kale seasoning and changing the bites so the dish is in constant motion with the variables changing on the palate.
We learned a lot from this dish, from the similarities of kale and nori to the observation of what else could be ricotta. There are a number of variables in this dish, each one leads to the refinement and reworking of another preparation.