Great Chefs Cook Vegan - Linda Long [16]
1 tablespoon extra virgin olive oil, plus more for seasoning
Sea salt and black pepper, freshly ground
1 tablespoon white wine vinegar
To make the Fava Beans: Blanch the fava beans in salted boiling water until tender. When cool enough to handle, peel shell from fava meat, split the bean in half, and remove the germ. Reserve half of the beans for plating. Place the remaining half of the favas in a blender with 1/4 cup vegetable stock and the oil. Blend until smooth. Season with more oil, sea salt, pepper, and white wine vinegar.
Garnish
1/2 cup micro basil, loosely packed
How to Plate: Spoon the Fava Beans onto plates. Place two pieces of each kind of oven-dried tomato onto each sauced plate. Sprinkle marinated currant tomatoes on and around oven-dried tomatoes and sprinkle with micro basil. Place 4 to 6 pieces Crisp Squash Blossoms on plate. Drizzle remaining liquid from the currant tomatoes on the plates. Finish with a few drizzles of Basil Oil.Dust reserved tomato powder over all.
Dusted Globe Artichokes with Water Mint, Pine Nut Butter, and Kinome Seeds
Serves 4
Globe Artichokes and Vinaigrette
1 teaspoon ground coriander seeds, divided
1 teaspoon ground fennel seeds, divided
1 teaspoon ground kinome seeds, divided
1 teaspoon chile flakes, divided
1/4 cup extra virgin olive oil
2 tablespoons white wine vinegar
5 globe artichokes (4 for frying, 1 for sauce)
2 tablespoons arrowroot
1/4 cup water
2 cups grapeseed oil, for frying
To make the Globe Artichokes and Vinaigrette: Make a simple vinaigrette by combining half of each of the coriander, fennel seeds, kinome seeds, chile flakes, and the oil and vinegar; set aside.
Clean artichokes by removing leaves and leaving only peeled or “turned” core. Cook artichokes in a sealed bag in 193-degree F water until tender. Remove and cool to room temperature. Cut each artichoke in half and remove the flower. Then cut each half into quarters, reserving one whole artichoke for sauce. Liberally season the remaining four artichoke pieces with the remaining dry spices. Mix a slurry of arrowroot and ¼ cup water. Toss artichokes in slurry and fry in grapeseed oil at 375-degree F until crisp. Place on paper towels and set aside.
Mint Artichoke Sauce
3/4 cup water mint (can substitute other mints)
1 cup vegetable stock, divided
1/4 cup extra virgin olive oil
Salt and pepper to taste
Juice of 2 lemons
To make the Mint Artichoke Sauce: Blanch the water mint in unsalted water and then drain. Place in a blender with the reserved artichoke, 1/2 cup vegetable stock, and oil, puréeing until smooth. Season with salt, pepper, and lemon juice; set aside.
Pine Nut Butter
2 cups pine nuts
Vegetable stock
Salt and pepper to taste
White wine vinegar
To make the Pine Nut Butter: Toast the pine nuts in a 280-degree F oven for 20 minutes, or until just golden brown. Purée half of the nuts with just enough vegetable stock to create a thick consistency. Season with salt and pepper and a splash of vinegar.
Water Mint Oil
1/4 cup water mint (can substitute other mints)
1 teaspoon sugar
2 tablespoons olive oil
To make the Water Mint Oil: Place water mint, sugar, and oil into a mortar and pestle. Grind until smooth and pass through a coffee filter into a small container; set aside.
Garnish
Mint with stems cut short, 8 to 10 |per serving
1 teaspoon mint flowers per serving
Chile flakes
Kinome seeds
Pine nuts
How to Plate: Place 1/2 teaspoon of the Pine Nut Butter onto each plate. Drizzle Mint Artichoke Sauce over top. Divide the artichoke quarters on each plate and then top with mint. Finish with Mint Oil, mint flowers, chile flakes, kinome seeds, and pine nuts.
Parslied Steel-Cut Oats with Turnip Confit, Chanterelle Mushrooms and Sage-Infused Red Wine Reduction
Serves 4
Parsley Purée
1 pound parsley
2 to 3 tablespoons extra virgin olive oil
To make the Parsley Purée: In a blender, add parsley leaves and oil and blend until smooth; set aside.
Oats
1 shallot, minced
1 clove garlic, minced
2 tablespoons extra virgin olive