Great Chefs Cook Vegan - Linda Long [26]
NOTE: This recipe will take overnight steps.
David Burke
“Creating vegetable dishes? Love it! It is the way of the future and a nice challenge. It also gives us a chance to show off.”
David Burke’s radical and whimsical approach to food and his artful presentations have made him a leading force in American cooking today. His fascination with vibrant ingredients and his unbridled creativity has fueled a brilliant career as a chef, artist, and entrepreneur as he has introduced revolutionary food products and cooking techniques.
A New Jersey native and graduate of the Culinary Institute of America, Burke refined his culinary skills in the kitchens of notable French chefs Pierre Trosgols, Georges Blanc, and Gaston Lenotre. At age 26 he became the first American and one of the youngest chefs in record to win France’s coveted Meilleurs Ouvriers de France Diplome d’Honneur. The awards continued as he received Japan’s Nippon Award of Excellence, the Robert Mondavi Award of Excellence, a Beard nomination for Best Chef: New York, and CIA’s August Escoffier Award.
After working at the legendary River Café, Burke opened Park Avenue Cafe in 1992 and for twelve years served as vice president of Culinary Development for the Smith & Wollensky Restaurant Group. In 2003, Burke teamed with restaurateur Donatella Arpais to open davidburke & donatella. He expanded his empire with David Burke at Bloomingdale’s, Primehouse in Chicago’s James Hotel, Fromagerie in Rumson, New Jersey, and the eye-popping David Burke Las Vagas in the Venetian Resort Hotel Casino. Burke is a board member of Research Chefs Association, an advisor for J. Manheimer, Inc., and the author of two cookbooks, Cooking with David Burke and David Burke’s New American Classics.
Yellow Gazpacho and Ratatouille
Serves 6 to 8
Gazpacho
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon celery seeds
6 ripe yellow beefsteak tomatoes, roughly chopped
3 cucumbers, peeled, seeded, and roughly chopped
3 yellow peppers, cored, seeded and roughly chopped
2 red onions, roughly chopped
1 bunch cilantro, roughly chopped
1 jalapeño pepper, seeded and chopped
2 cups sherry vinegar
1 cup extra virgin olive oil
Tabasco, salt, and pepper to taste
To make the Gazpacho: Toast the cumin, coriander, and celery seeds in a nonstick skillet until aromatic. Cool, and then grind in a spice grinder until fine. Combine all of the ingredients except Tabasco, salt, and pepper in a bowl and marinate overnight. Purée in a food processor and strain out pulp. Season with Tabasco, salt, and pepper; refrigerate.
Ratatouille
1 tablespoon canola oil
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
1 eggplant, finely diced
1 yellow squash, finely diced
1 zucchini, finely diced
1 red onion, finely diced
3 cloves garlic, finely chopped
Salt and pepper to taste
2/3 cup prepared tomato sauce
1/4 cup finely chopped fresh basil
1 or 2 corn tortillas
To make the Ratatouille: Heat oil in a 10-inch sauté pan. In small batches, sauté vegetables until slightly brown and crispy. Remove and place into a mixing bowl. Season with garlic, salt, and pepper to taste. Bind with tomato sauce and basil.
Heat oven to 350 degrees F. Cut the corn tortilla into 1/4-inch strips. Place on a baking sheet and top with another. Crisp for about 10 minutes; cool.
Garnish
1 scallion, julienned
How to Plate: Fill a large wine glass about one-third to one-half full (depending on the size of the glass) with Gazpacho and float a teaspoon of Ratatouille in the center with the scallion julienne.
Place a 1-1/2 x 3-inch-ring mold in the center of a side plate. Carefully fill mold with Ratatouille and pack to remove any excess liquid. Let set momentarily, then carefully slide a turner underneath and transport to a dinner plate; remove mold. Add two corn tortilla strips as garnish. Serve immediately.