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4 quarts boiling water

4 quarts ice water to cool noodles

To make the Salsify: Use a potato peeler to make noodles of the salsify until nothing is left and the noodles look like tagliatelle in long strips. Boil the salsify until al dente, about 4 minutes. Transfer to the ice water to stop the cooking process and to cool.

Pickled Fennel Mix

2 cups water

1 cup sugar

1/2 cup Swedish vinegar

4 cherry tomatoes, skins removed

8 green grapes

1 stalk fennel, thinly sliced

To make the Pickled Fennel Mix: Mix the water, sugar, and vinegar until sugar is dissolved.

Cut an X on the bottom of the cherry tomatoes and blanch quickly in boiling water; peel the tomatoes and add to the vinegar mix. Slice the grapes lengthwise and add the fennel. Soak with the vegetables for 1 hour or more.

Coconut-Saffron Sauce

2 shallots, chopped

2 cloves garlic, chopped

1 large piece, about 2 inches, young ginger, chopped

2 tablespoons olive oil

3 tablespoons white port

1 quart coconut milk

2 sprigs tarragon

1 pinch saffron

Salt and pepper to taste

To make the Coconut-Saffron Sauce: Sweat shallots, garlic, and ginger in oil; deglaze with white port. Add coconut milk, tarragon, and saffron; cook 10 minutes. Pour into a blender and blend until smooth; strain and season with salt and pepper.

Garnish

Tarragon leaves

Pepper to taste

How to Plate: Using both hands, lift a handful of Salsify noodles from the cooling water and lower the bottom of noodles onto a paper towel to slightly drain; place noodles in the middle of a shallow bowl with wide rim. Add a pickled tomato and several grapes, then top with a few slices of pickled fennel. Gently pour about 1/4 cup Coconut-Saffron Sauce into the bottom of the bowl around the noodles. Garnish with a few tarragon leaves and a sprinkle of pepper, if desired.

Eggplant and Vanilla Purée, Chinese Broccoli, and Fried Tofu “Cutlet”

Serves 4

Jimmy Lappalainen, Executive Chef, Ringo, NYC

14 ounces soft tofu

6 eggplants, regular variety (double amount if using Japanese eggplants)

1/2 cup vegetable oil

1 vanilla bean

Salt and white pepper to taste

1 pound Chinese broccoli

1/2 cup eggless tempura flour*

1/3 cup water

2 cups breadcrumbs

1 clove garlic, thinly sliced

8 cups vegetable oil for deep-frying

*If eggless tempura flour is not available, make it by lightly combining 3 cups all-purpose flour, 1 teaspoon baking powder, and 2 cups ice cold water. Do not overmix.

Preheat oven to 350 degrees F. Cut the tofu into rectangular pieces and then set aside in the refrigerator.

Cut the eggplant in half lengthwise. Rub the flesh side with oil and put on a roasting pan. Bake until golden brown and the flesh is soft, about 30 to 40 minutes. Cool slightly and then scoop out flesh and discard the skin. Cut the vanilla bean in half lengthwise and scrape out the seeds. Mix the eggplant and vanilla seeds in a blender to a smooth purée. Season with salt and white pepper. Reserve in a small saucepan for warming before use.

Wash broccoli, trim the leaves, and then slice the stems thinly on a bias and set aside.

Mix the tempura flour and water, dip the cut tofu into the mixture and then into the breadcrumbs; set aside.

Warm eggplant and vanilla purée over medium heat.

In a separate pan, heat 2 tablespoons oil over high heat and sauté the sliced broccoli stems for about 1 minute. Add the sliced garlic and broccoli leaves. Sauté for about 2 minutes, add salt and white pepper to taste.

Drop the breaded tofu into the deep fryer and fry until golden brown. If you don’t have a deep fryer, fill a saucepan with 8 cups oil and heat it to 350 degrees F to fry.

Garnish

Variety of small greens, or as pictured: popcorn shoots, baby red shiso, baby tatsoi shoots, and baby beet shoots

How to Plate: Place a large spoonful of the eggplant purée onto one side of each plate. Pile broccoli onto the center of the plate, slightly overlapping the eggplant, and then prop a tofu “cutlet” against the broccoli. Garnish with fresh greens, such