Great Chefs Cook Vegan - Linda Long [38]
Horseradish Broth
Salt and pepper to taste
1/2 quart water
1 pound fresh horseradish, peeled and grated on a fine box grater or microplane
To make the Horseradish Broth: Salt the water and bring to a boil. Place a strainer over a bowl and line it with a coffee filter or cheesecloth. Place horseradish and a dash of pepper in the strainer and pour boiling water over them. Check the broth in the bowl for seasoning and adjust as necessary. If horseradish flavor is too overwhelming, dilute to desired strength with additional hot water. Use this broth immediately (recommended for best flavor, bright and clear). If needed, cool down for later use.
NOTE: When reheating broth, to prevent a bitter taste, do not bring to a boil. Simply place broth into a pot and heat gently to warm.
How to Plate: In individual serving bowls, layer Sautéed Tofu on top of the vegetable medley. Pour Horseradish Broth around the vegetables. Garnish with celery leaves.
Chilled White and Yellow Peach Soup, Poached with Beer and Lemon Verbena
Serves 4
5 large yellow peaches
5 large white peaches
1/2 quart water
1/2 quart light beer
1 whole vanilla bean, split lengthwise
1/2 cup sugar
Juice from 1 lemon
1 orange, juiced
1 small bunch lemon verbena (or substitute mint)
Wash but do not peel the peaches. Cut them in half and remove the pits. Slice the peaches into 1/2-inch segments and reserve in a large bowl. Combine water, beer, vanilla bean, sugar, juices, and three-fourths of the lemon verbena (tie together to facilitate its removal later) in a pot and bring the liquid to a boil. Simmer gently for 5 minutes to fully absorb the flavor. Pour the hot liquid over the peaches in the bowl and allow to infuse for at least 2 hours while chilling in the refrigerator. When ready to serve, remove verbena and vanilla beans.
How to Plate: Pour peaches and liquid into individual bowls. Garnish the cold soup with a chiffonade of the remaining lemon verbena leaves.
Optional: Garnish with sliced toasted almonds and pieces of the vanilla bean (as shown in photo).
Jason Cunningham
“While visiting an organic farm, a friend pulled a carrot from the ground and gave it to me. It was one of the greatest tastes I have ever had. The beauty of plant foods is congruent with appreciating such ingredients and combining them with each other as complements. It is truly at the core of what being a creative culinarian is all about.”
A graduate of Johnson & Wales University, Jason Cunningham received his culinary training on the island of Lanai in Hawaii and at two acclaimed Relais & Chateaux properties—Restaurant Million in Charleston, South Carolina, and Blantyre in Lenox, Massachusetts. In 1998, his European training earned him a finalist ranking in the Confrerie de Chaine des Rotisseurs’ national commis chef competition at Johnson & Wales University in Charleston, South Carolina.
Since 2001, Cunningham has been creating “neo-American cuisine” at the award-winning Washington Duke Inn & Golf Club in Durham, North Carolina. His cooking style reflects his formal culinary training and his personal passion for American regional Asian, French country, and haute cuisine. Overseeing an extensive culinary team for planning and preparation of restaurant, banquet, meeting, special event, and in-room dining service, Cunningham’s innovative dishes continue to impress the media and discriminating international palates. He has become a highly respected chef and an industry standard-bearer at one of America’s most notable inns.
Butternut Squash Soup
Serves 4
1 tablespoon extra virgin olive oil
1-1/4 cups diced sweet onion
1/2 cup diced carrot
1/4 cup diced celery
1 large butternut squash, peeled, seeded, and diced
1 tablespoon peeled and minced fresh ginger
3 cups Vegetable Stock (recipe