Great Chefs Cook Vegan - Linda Long [6]
Potato and Leek “Risotto” with Chanterelles and Spinach
8 servings
Mushroom Stock
2 tablespoons olive oil
2 shallots, diced
1/2 cup dried porcini mushrooms
1 cup fresh shiitake mushrooms
1 cup fresh chanterelles (include scraps and stems)
1 cup white wine
3 bunches fresh thyme
2 quarts water
To make the Mushroom Stock: Heat a large heavy saucepan over medium heat. Add oil and shallots. Cook shallots until translucent. Add mushrooms and coat well with oil. Deglaze with the wine and add thyme. Reduce until wine glazes and then add water. Simmer for 30 minutes and remove from heat. Allow mushrooms to infuse the water for 10 minutes. Strain through a fine mesh sieve, reserving liquid. Chill until needed.
“Risotto”
1 pound fresh leeks (white part only)
1/4 cup olive oil
3 sprigs fresh thyme, tied in a bouquet
3 pounds large russet potatoes
2 quarts Mushroom Stock (recipe above)
2 cups dry white wine
4 cups spinach leaves
Salt and pepper to taste
To make the “Risotto”: Thinly slice the leeks crosswise into semi-circles. Rinse well under cold running water until clear of dirt; drain well and remove any excess water. Heat oil in a heavy pot over low heat. Add leeks and cook slowly until translucent. Add thyme bouquet. Season lightly and coat well with additional oil. Cook for 8 to 10 minutes. As leeks are cooking, peel potatoes, slice into 1/8‑inch slices and then into 1/8-inch dice. Do not place the potatoes in water. Toss them lightly in a thin coat of oil. (Placing them in water would drain off essential starch needed to thicken the dish.) In a separate pot, simmer Mushroom Stock.
Add potatoes to the cooking leeks and coat well. Stir consistently for 3 minutes or so. Deglaze with wine and reduce until dry, continuing to stir. Ladle enough simmering stock to just cover potatoes. Continue to stir as potatoes simmer and stock is absorbed. Once stock is absorbed, add more stock to cover, continue to stir until mixture reduces; repeat process once more, or until the potatoes are thoroughly tender and cooked. Julienne the spinach leaves. As mixture begins to thicken, add spinach and wilt until smoothly incorporated into the potatoes. The mixture should appear creamy and thick from the starch released from the potatoes. Adjust seasoning and prepare to serve.
Mushroom Garnish
2 cups chanterelle mushrooms
2 tablespoons olive oil
1 cup white shimeji or shiitake mushrooms
Salt and pepper to taste
1 tablespoon minced chives
To make the Mushroom Garnish: Clean and rinse the chanterelles in cold running water and drain well on a clean cloth to remove all excess liquid. Moments before serving, heat a heavy sauté pan with oil over high heat and allow to smoke lightly. Add mushrooms, sautéing briefly until tender. Finish with salt, pepper, and chives. Keep warm until needed.
How to Plate: Divide the “Risotto” into warm pasta bowls. Top with the Mushroom Garnish.
Caramelized Silken Tofu “Brûlée” with Marinated Strawberries
Jenifer Witte, Pastry Chef
8 servings
Strawberry Sorbet
4 cups fresh puréed strawberries (about 2-1/2 pounds whole berries)
1 cup light corn syrup
1 teaspoon white balsamic vinegar
1/8 teaspoon salt
To make the Strawberry Sorbet: Fill 3 to 4 layers of cheesecloth with puréed strawberries (in small batches). Over a bowl, strain strawberries by gathering corners of cheesecloth together, and twist and squeeze from the top. Combine all ingredients in a bowl and follow the directions of your ice cream maker.
Strawberry Sauce
6 pints strawberries (about 3 pounds), rinsed, hulled, and quartered
3 vanilla beans
2 cups sugar
2 tablespoons balsamic vinegar
2 tablespoons grenadine syrup
1/4 cup fresh lemon juice
1 cup white wine
To make the Strawberry Sauce: Place all