Great Chefs Cook Vegan - Linda Long [64]
Tempura
1 cup all-purpose flour
1 cup cold water
2 tablespoons dry white wine
1 quart vegetable oil
To make the Tempura: In a large stainless steel mixing bowl, mix flour, water, and wine until smooth. In a medium saucepan, heat 4 inches oil to 340 degrees F. Dip the Stuffed Squash Blossoms in the batter and fry for 1 to 2 minutes. Drain on paper towels. Keep warm and crisp. Serve immediately.
Garnish
Micro red beet tops, or other small greens for garnish
Micro yellow bean sprouts or other small greens, or mint
How to Plate: Many cooks will not have a caviar dish as shown in the photo, and a more simple way to plate is to use a dinner plate. Position the Stuffed Squash Blossom slightly off-center on a plate. Drizzle one-fourth of the Mint Lime Vinaigrette around the plate. Sprinkle some micro red beet tops, or other small greens, on top of the squash blossom. Serve with chilled Cucumber Lime Water in a glass or small bowl and top with micro yellow bean sprouts, if desired.
Heirloom Tomatoes Three Ways
Serves 4
Yellow Heirloom Tomato Water with Micro Fennel
6 yellow heirloom tomatoes, washed and cores removed
3/4 cup fennel fronds
3 tablespoons granulated sugar
1 tablespoon kosher salt
Baby fennel root, shaved
Tomato powder, bought or homemade
10 Roma tomatoes, if making tomato powder (see note)
To make the Yellow Heirloom Tomato Water with Micro Fennel: Combine all ingredients in a high-speed blender and process until smooth. Pour mixture into a fine mesh sieve lined with two layers of cheesecloth. Tie cheesecloth tightly into a bundle with butcher’s twine and hang over a bowl in the refrigerator for 24 hours. (Twine must be tight enough to add pressure to assist with draining.)
NOTE: For homemade tomato powder, blanch the Roma tomatoes, put in an ice bath to cool, and pull off skins. Using a dehydrator, dehydrate to completely dry, or heat for about 2 hours in a 200-degree F oven after placing the skins on a nonstick surface. Cool and grind into a powder in a coffee grinder, high-speed blender, or food processor.
Pour into a small glass bowl and serve chilled. Garnish with shaved fennel and tomato powder.
Heirloom Tomato Salad
3 Cherokee purple tomatoes, washed and cores removed
1 small red onion, peeled and finely julienned
1 tablespoon sugar
Kosher salt and freshly ground white pepper to taste
3 tablespoons white balsamic vinegar
1/4 cup extra virgin olive oil
1/4 cup micro cutting celery, parsley, or other micro greens
To make the Heirloom Tomato Salad: Slice tomatoes into quarters and toss in a mixing bowl with onion, sugar, salt, pepper, vinegar, and oil. Marinate for 5 to 10 minutes before serving. Evenly divide tomato pieces among four very small bowls, perhaps 3 inches in diameter, and garnish with the cutting celery, parsley, or other micro greens.
Heirloom Tomato Carpaccio with Grey Salt
2 black brandy wine heirloom tomatoes, washed and cores removed
2 tablespoons cold-pressed extra virgin olive oil
1 teaspoon grey salt (moist unrefined sea salt)
1/4 cup micro fennel
To make the Heirloom Tomato Carpaccio with Grey Salt: Slice tomatoes very thin and shingle 4 to 5 slices on a plate. Drizzle with oil and grey salt; top with micro fennel.
How to Plate: If a long narrow plate is available, place each recipe in a row on the plate. Otherwise, a large square plate can be used and artfully arrange the three recipes in a triangle. Drizzle some olive oil on the plate to garnish, if desired.
Baby Squash, Morels, and Cauliflower with Rhubarb and Beet Broth
Serves 4
Rhubarb and Beet Broth
8 cups water
2 cups chopped rhubarb
2 cups peeled and chopped red beets
1 tablespoon fresh thyme
1 fresh bay leaf
1 tablespoon white peppercorns
1 tablespoon kosher salt
To make the Rhubarb and Beet Broth: In a medium saucepan, combine water, rhubarb, beets,