This dish is important. It marks a combination and integration of some really interesting techniques: caramelized yogurt, cuttlefish couscous, pistachio-tart cherry mosaic. The caramelized yogurt has been a kitchen staple for a while. Its rich toasty notes blend with the natural acidity inherent in the yogurt. The cuttlefish couscous came about because we finally got a meat grinder. The cuttlefish is ground and then sautéed in olive oil and chilled. It is then pulverized briefly to create a light texture. We then heat it in toasted butter, scallions, and finish it with lime juice. Finally, the pistachio-tart cherry mosaic came from frustration. Initially, I was making a spiced pistachio and cherry condiment to accent the dish. The pistachios were dusted with cardamom, grains of paradise, pink peppercorn, lavender, smoked salt, and a sugar syrup to adhere the spices. The nuts are absolutely delicious. I then chopped the nuts and mixed them with dried cherries. I was not pleased with the aesthetic of the condiment and began thinking about the compressed fig-almond cakes. I decided to pound the ingredients together to mimic the cake but in the form of a mosaic. It worked. The final dish integrates these three elements with a butter-poached squab breast.
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