Entertaining in the Raw - Matthew Kenney [19]
1 teaspoon black pepper
8 ounces oyster mushrooms
Caviar
6 ounces arame
1/2 cup Irish moss
1/4 cup water
3 tablespoons spinach juice
Pinch salt
Sauce
1-1/2 cups raw agave
2 cups tahini
1-1/2 cups water
1-1/4 cups miso
1/4 cup lemon juice
Garnish
Black and white sesame seeds
Noodles Toss pasta with a bit of salt and olive oil. Form pasta into spiral bunches on Teflex sheets and dehydrate overnight. Transfer to a screen if needed and place another screen over spirals to keep in place; dehydrate an additional 24 hours.
Escabeche Blend all ingredients except mushrooms in a Vita-Mix and pour into a bowl. Add mushrooms, let marinate 15 minutes, then dehydrate on Teflex sheets for 20 minutes.
Caviar Soak the arame in warm water for 1 hour and drain. Blend all ingredients until very smooth and spread 1 inch thick onto a loaf pan. Refrigerate 4 hours. With the end of a small espresso spoon, lift out a very small (pearl-size) amount of the caviar. Spread these pearls onto a flat plate or pan.
Sauce Blend ingredients in Vita-Mix.
Assembly Dress each of the sea vegetables separately with sauce. Dress each of the raw vegetables also with the sauce. Prepare individual large tablespoon-size piles of each sea vegetable in a serpent shape, with a different raw vegetable topped on each one. Alternate sprinkling them with black and white sesame seeds. On the arame, top with faded green caviar, and on the wakame, top with the crisp squash noodles. Serves 4
Gnocchi of Broccoli Rabe with Ginger Cream Sauce, Concord Grape Chutney, Manchego Paper, and Dust of Three Leaves
The most alluring aspect of the New York Greenmarket in fall is the presence of Concord grapes—and their amazing juice—that a couple of farmers sell in Union Square. Bitter, sweet, salty, and sour are four sensations that, when properly combined, create the highest possible form of flavor. Broccoli rabe and Concord grapes really should be a classic combination!
Broccoli Rabe Gnocchi
1 cup chopped broccoli rabe
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups jicama, processed in food processor until finely pulsed and strained of excess water
2 cups cashews, soaked 1–2 hours
1-1/2 teaspoons sea salt
1 teaspoon nutritional yeast
3/4 cup fresh lemon juice
1/2 cup cashew flour
Chutney
2 cups Concord grapes
2 cups seedless red grapes, diced small
1 teaspoon lime juice
Pinch freshly ground pepper
1 tablespoon minced ginger
Sauce
1 cup cashews, soaked 1–2 hours
3/4 cup water
3 tablespoons ginger juice
2 tablespoons raw agave
1/2 teaspoon salt
Manchego Paper
4 cups coconut meat
1/2 teaspoon salt
3 tablespoons nutritional yeast
1 teaspoon fresh lemon juice
Dust of Three Leaves
20 basil leaves
20 mint leaves
30 parsley leaves
Broccoli Rabe Gnocchi Marinate broccoli rabe in olive oil, salt, and pepper, then dehydrate 30 minutes.
Mix jicama, cashews, sea salt, nutritional yeast, lemon juice, and black pepper to taste in a large bowl. Blend in batches in a Vita-Mix until very smooth. Place all ingredients in a bowl and stir in cashew flour. Chop marinated and dehydrated broccoli rabe and gently stir into mixture by hand. Shape mixture into gnocchi and gently roll on screens to create a gnocchi pattern. Place in dehydrator for 2 hours until crust forms around outside. Serve immediately, or warm in dehydrator until ready to serve.
Chutney Crush the Concord grapes through a strainer and reserve juice. In a food processor, pulse the grape juice, lime juice, pepper, ginger, and red grapes to combine, just a few seconds, but not to fully purée. Dehydrate in a shallow pan for 2 hours and let cool.
Sauce Blend all ingredients in Vita-Mix until smooth.
Manchego Paper Blend all ingredients in Vita-Mix until completely smooth. Spread in a thin layer over dehydrator Teflex sheets. Dehydrate 4–5 hours, then break into large sheets.
Dust of Three Leaves To make basil dust, place basil leaves between dehydrator screens. Dehydrate overnight or until crisp. Run through Vita-Mix to make into