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apple_chard_napoleon | by tofu666
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Apple and Chard Napoleon


The Napoleon was a last minute idea, so next time we might dehydrate the apple slightly to firm them up, but having said that -- it worked out rather nicely. The apples were dipped in a mixture of lemon juice, a wee bit of agave and the tiniest pinch of cayenne. The chard was tossed with olive oil, nama shoyu, black pepper and thinly sliced shallots and dehydrated for 1 hour at 105F to wilt slightly (this helped when it came time to stack).


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Taken on July 20, 2007