Great Chefs Cook Vegan - Linda Long [34]
1/2 cup boysenberries
4 tablespoons granulated sugar
2 ounces Grand Marnier
2 ounces dark rum
4 Tahitian vanilla beans, split, seeds only
1 cup raw cashew nuts, soaked about 6 hours
1/2 cup water
2 tablespoons maple syrup
Garnish
Mint sprigs
Gently rinse all the berries and then place in a stainless steel bowl. Add the sugar, Grand Marnier, rum, and vanilla bean seeds; mix lightly. Cover and refrigerate for 1-1/2 hours.
For the topping, blend together the cashews, water, and maple syrup in a high-speed blender until smooth. Add more water if needed for consistency. Remove the mixed berries from the refrigerator and distribute into four oven-safe casserole dishes. Top the berries with cashew cream. Place the casseroles in the oven under the broiler until lightly browned. (An option to the cashew cream is to whip 3 cups cold soy milk with 2 tablespoons powdered sugar and use in the same way.) Garnish with mint and serve immediately.
Floyd Cardoz
“It all comes down to the spices. It’s as true today as it was back in my parent’s kitchen all those years ago. Once you get to know Indian spices, they’ll spark your imagination the way they do mine.”
Mumbai-born Floyd Cardoz decided to become a chef after making a chicken curry for his father in his home kitchen. He attended culinary school in Bombay, and received a diploma in Hotel Restaurant Management and Administration from the Les Roches culinary school in Switzerland. After an apprenticeship at the Taj Mahal Intercontinental Hotel, he worked in bustling kitchens in India, Italy, and France before joining celebrated New York chef Gray Kunz at Lepinasse. Cardoz’s highly sophisticated cuisine featuring Eastern spices caught the attention of Kunz and national food writers. In 1988, Cardoz joined New York restaurateur Danny Meyer and Union Square chef Michael Romano as chef-partner at Tabla.
Tabla reflects Cardoz’s vision for a new American and Indian fusion cuisine. Named after an Indian drum, its menu blends exotic flavors, aromatic Indian spices, fresh seasonal ingredients from local markets and tandoori-fired breads. Cardoz has been featured in numerous national magazines and has received critical accolades from the Daily News, the New York Times, and The James Beard Foundation. His first cookbook, One Spice, Two Spice: American Food, Indian Flavors, with Gourmet magazine senior features editor Jane Daniels Lear, is a tribute to his unique visionary fusion cuisine, a different way of thinking about food and spices. He introduces the spices that are the “bedrock of Indian cooking” into the modern American home cooks repertoire.
Artichoke Bhel Puri
Serves 6
1 cup whole fingerling potatoes
1 cup diced green mango, peeled and cut into 1/4-inch dice
1 cup diced mutsu (or crispin) apple, cored and cut into 1/4-inch dice
1/2 cup diced red onion, peeled and cut into 1/4-inch dice
1/4 cup coarsely chopped roasted peanuts
3 tablespoons mint chutney
3 tablespoons tamarind chutney
1/4 cup cilantro leaves
2 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon chaat masala
1 tablespoon minced green chile pepper
Salt to taste
1/4 cup lemon juice
12 baby artichokes, cleaned and sliced thinly on a mandolin
Oil for frying, about 2 quarts
Boil the whole fingerling potatoes in salted water until fork tender. Remove from the water and allow to cool. Cut in half lengthwise (or quarter if they are wider) then slice thinly crosswise to obtain small half moon or quarter moon shapes.
In a large bowl combine potatoes, mango, apple, onion, peanuts, chutneys, cilantro, oil, lime juice, chaat masala, chili pepper, and salt; mix thoroughly and set aside.
Fill a bowl with water and add the lemon juice. Pull off the outer dark leaves from the baby artichokes until the light pale leaves appear. Using a small sharp knife, peel the dark green layer off the stem. Cut off 1 inch from the top of the artichoke. With the top of the artichoke facing down, cut into paper thin slices. A mandolin works well for this. Add to the lemon water.
In a frying pan, heat