Great Chefs Cook Vegan - Linda Long [49]
How to plate: If Chocolate Cakes have cooled, briefly warm in the oven. On a dinner or dessert plate, place desired amount of Gluhwein-Stewed Berries upon which the cupcake will sit. Before placing cupcake, lightly dust the tops with confectioners’ sugar using a hand strainer; top the center with an arrangement of fresh berries and garnish with a sprig of mint. Add a wine glass containing the Spiced Wine to the plate and serve immediately.
Jose Andres
“For me, the farmer’s market has become a Sunday ritual. Just as they do in Spain today, the smaller organic farmers are introducing the city crowd to new fruits and vegetables. I find inspiration for wonderful tapas dishes every week.”
Spanish-born Jose Andres began his formal culinary career as an intern with Ferran Adria at El Bulli. Today, with seven restaurants in the Washington, D.C., area, he has been praised by the New York Times, named Chef of the Year by Bon Appétit, and won Rising Star Chef and Best Chef: Mid-Atlantic awards from the James Beard Foundation.
Born in a small farming town outside of Barcelona, Spain, Andres enjoyed the fresh local produce at an early age and tended the fire while his father prepared paella for his family on weekends. When he was fifteen, he worked in a three-person restaurant and first met Ferran Adria, who was considered the best chef in the village. After culinary school in Barcelona, Andres was privileged to work at El Bulli with Adria as his mentor. Military service in the navy brought Andres to America, and he worked in Spanish restaurants in New York and Washington, D.C., before opening Jaleo in 1993. Jaleo has become a platform for Spanish food traditions and the social aspects of sharing. In 2007, Andres opened Minibar, an innovative six-seat restaurant within a restaurant, and published Tapas, his first cookbook.
White Asparagus with Oranges and Olives
Serves 1
Black Olive Oil
1 cup black olives
1-1/2 cups extra virgin olive oil, divided
To make the Black Olive Oil: In a blender, purée the olives and 1/2 cup oil. In a bowl, mix the remaining oil and black olive purée.
NOTE: This will make more than is needed for this recipe. Keep on hand for use with many dishes, or cut the recipe to a smaller amount while keeping the proportions. Keep refrigerated.
White Asparagus
4 fresh white asparagus spears
4 orange segments
2 black olives, cut in half
1 tablespoon Black Olive Oil (recipe above)
2 tablespoons Sherry Dressing (recipe below)
To make the White Asparagus: Gently peel the stem of the asparagus and set aside. Bring salted water to a boil. Drop in the asparagus and cook for 3 minutes. Remove and shock in an ice water bath to stop the cooking process; cool.
Peel an orange, removing all the white pith; remove segments by cutting on each side of the white membrane just to the center of the orange.
Sherry Dressing
1/4 cup sherry vinegar
3/4 cup extra virgin olive oil
Salt to taste
To make the Sherry Dressing: In a small bowl, whisk together all the dressing ingredients.
Garnish
Salt
Micro greens
How to Plate: Carefully toss the asparagus, orange segments, Sherry Dressing, and salt. Remove the asparagus and cut in half. Place on a small plate in log cabin style. Place orange segments and black olives around the asparagus. Drizzle Black Olive Oil around the plate and garnish with micro greens.
Green Bean Salad with Cherry Tomatoes and Pearl Onions
Serves 1
Ensalada de Judías Verdes y Cebolletas
3 ounces green beans
1 bunch onion leaves (pieces)
6 cherry tomatoes
1 sprig fresh thyme
12 sliced almonds, toasted
2 tablespoons Sherry Dressing
6 edible micro flowers
Bring a saucepan of salted water to a boil. Blanch green beans to the al dente stage. Shock in an ice water bath to preserve color and stop the cooking process.
How to plate: In a bowl gently toss together green beans, onion leaves, tomatoes, thyme, almonds, and Sherry Dressing. Place in small bowl and garnish with sea salt and edible flowers.
Sautéed Cauliflower with Olives and Dried Fruits
Serves