Great Chefs Cook Vegan - Linda Long [28]
Pea Cream
1 bunch asparagus
3 ounces soft tofu
4 bunches baby spinach, cleaned
2 cups English peas, blanched
To make the Pea Cream: Cut asparagus into 1-inch lengths, place in a saucepan, and cover with water. Slowly bring to a simmer. Add tofu and spinach leaves along with the peas for about 3 minutes. Purée, strain, and set aside.
Chili Oil
1 shallot, minced
2 cloves garlic, minced
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon red pepper flakes
1-1/2 teaspoons chopped green onion
1 tablespoon fresh oregano
1 tablespoon dried oregano
1/2 tablespoon coarse or kosher salt
1-1/2 cups olive oil
To make the Chili Oil: Combine all ingredients in a heavy-bottomed saucepan. Simmer over very low heat for about 10 minutes, or until flavors are extracted from ingredients. Be careful not to let spices brown. The chili flavor will be enjoyed in a subtle taste suspended in the oil.
Garnish
2 shallots, minced
1 cup English peas
1/2 pound pea tendrils and popcorn shoots (available in the summer)
How to Plate: Poach ravioli for 4 minutes, or until cooked; drain. In a large skillet, sauté shallots in a small amount of oil and add peas. Add Pea Cream slowly and bring to a simmer. Add ravioli and season with salt and pepper. Pour carefully into a shallow bowl. Garnish with Chili Oil and peas and shallots. Garnish with summer pea tendrils and popcorn shoots or other favorite decorative greens. Serve immediately.
Stir-Fried Fruit and Peach Sorbet
Serves 8 to 10
Heidi Kohnhorstf, Pastry Chef
4 tablespoons blended oil (90 percent vegetable/10 percent olive)
1/4 teaspoon salt
1 small piece gingerroot, peeled, boiled, and julienned
1 stalk lemongrass, smashed and minced (lemon zest can be substituted)
1/2 pineapple, cored and cut
2 mangoes, peeled and diced
2 peaches, sliced in wedges
1/2 cup sugar
4 star fruit, sliced
4 kiwi, peeled and sliced
Peach sorbet, purchased
Heat a sauté pan and add oil, salt, gingerroot, and lemongrass. Cook a few minutes. Add the pineapple, mangoes, and peaches and cook until juices pull out. Add sugar and star fruit. Cook a little longer, turn off heat, and gently add the kiwi. Serve at room temperature with a scoop of peach sorbet.
Eric Ripert
“Following a vegan diet doesn’t have to be boring if you cook with talent and heart—you’ll have great and exciting dishes in front of you to enjoy.”
Eric Ripert’s early passion for food was fueled in large part by his family and early exposure to the cuisines of Antibes and Andorra. At fifteen he left home to attend culinary school in Perpignan, and two years later, he moved to Paris to cook at the legendary La Tour D’Argent and at Jamin. After military service, Ripert returned to Jamin to work with celebrated chef Joel Robuchon. In 1989, Ripert moved to Washington, D.C., to be sous chef for Jean-Louis Palladin at Watergate. In 1991, he relocated to New York, working briefly for David Bouley before becoming chef at Le Bernardin.
At only twenty-nine years old, Ripert earned his first four-star review from the New York Times. His second four-star review earned Le Bernardin its unique standing as the only New York venue ever to sustain four consecutive four-star reviews over an extended period of time. GQ has named Le Bernardin the best restaurant in America, and it has garnered highest praise from Zagat for Best Food in New York City for six consecutive years. James Beard Foundation awarded Ripert and the restaurant top honors for Outstanding Restaurant of the Year (1998), Outstanding Service (1999), Top Chef: New York City (1999), and Outstanding Chef in the United States (2003). Since 2006, he’s earned the coveted three-stars for Le Bernadin from the Michelin Guide and has opened restaurants for the Ritz-Carlton, Grand Cayman, and in Washington, D.C. As chair of City Harvest’s Food Council, he has helped raise money