Great Chefs Cook Vegan - Linda Long [33]
To make the White Asparagus Purée: Place agar-agar and 1-1/4 cups water into a saucepan and bring to a boil, reduce heat, and simmer until agar-agar is dissolved; set aside.
Sauté onion over medium heat in the oil until tender and translucent. Season with sea salt and white pepper. Remove from the pan, drain and blot off excess oil, and reserve.
Place the asparagus into slightly salted boiling water to cover for about 9 minutes, or until tender. Reserving the cooking stock, remove asparagus, and place into an ice bath to cool. Boil the asparagus cooking liquid to a reduction of 1 cup and cool.
Transfer the reduction to a blender, add the onion, tarragon, and asparagus, and blend at medium speed until smooth. Strain through a chinois and then place in a saucepan. Add dissolved agar-agar, stirring to combine, place over medium-high heat, and bring to a boil. Remove from heat; let cool to almost room temperature. While the purée cools, prepare the rest of the terrine.
Asparagus and Truffles
2 bunches green asparagus, standard size, bottoms cut to fit terrine
1/2 bunch white asparagus, standard size, bottoms cut to fit terrine
1 teaspoon vegetable oil
Opal basil leaves, picked (enough to line a small loaf pan)
1 ounce black truffles, thinly sliced
1/2 cup chopped chervil
To make the Asparagus and Truffles: Bring 4 quarts water to a boil. Drop in 1 bunch green asparagus at a time and cook for about 3-1/2 minutes, then place in salted ice water until chilled. Repeat with white asparagus, cooking for 61/2 minutes; pat dry and reserve.
Brush a 1-quart terrine mold (or small loaf pan) lightly with vegetable oil. Line with plastic wrap and make sure there are no air bubbles. Dip each opal basil leaf in the White Asparagus Purée and line the terrine, covering completely, slightly overlapping the leaves. Cut the green asparagus in half (widthwise) and split the white asparagus lengthwise; reserve.
Line up and layer the green asparagus in the terrine. When halfway done, line the mold with one layer of split white asparagus. Pour White Asparagus Purée to barely cover the white asparagus. At this point add one layer of the thinly sliced black truffles, and then top with a layer of the white asparagus. Continue to layer the green asparagus until the mold is full. Then pour in the remaining purée until mold is filled. Shake the mold and tap lightly to release the air bubbles. Cover top with the chervil and lightly pat. Cover with plastic wrap and refrigerate overnight.
Beet Horseradish Dressing
8 large beets, cut into small pieces
4 quarts water
3/4 tablespoon champagne vinegar
2 tablespoons prepared horseradish
3/4 cup olive oil
Sea salt and freshly ground white pepper to taste
To make the Beet Horseradish Dressing: Process the beets in a food processor until finely minced. Transfer to a large saucepan and add the water. Cover, bring to a boil over high heat, and then reduce the heat to medium; let simmer for 30 minutes and strain, reserving the juice. Return the juice to the pan and continue simmering to reduce to 1 cup, or to desired consistency.
In a blender, combine the beet juice, champagne vinegar, and horseradish. Blend for 30 seconds and slowly add the oil in an even stream until all of it is incorporated into the juice mixture. Season with salt and white pepper. Reserve until ready to use.
Garnish
Marjoram leaves
Black truffle slices
How to Plate: To remove the terrine from the mold, carefully turn it upside down to release it. Remove the plastic wrap and slice the terrine with an electric knife. Place 1 slice in the center of each plate. Artfully drizzle the Beet Horseradish Dressing around the plate. Garnish with fresh marjoram leaves and a few slices of truffle.
Gratin of Berries with Tahitian Vanilla Bean and Dark Rum
Serves 4
1/2 cup small strawberries, stemmed
1/2 cup red raspberries
1/2 cup blueberries
1/2 cup black cherries, pitted and cut in half
1 cup red currants
1/2 cup white cherries, pitted and cut in half
1/2 cup small blackberries