Great Chefs Cook Vegan - Linda Long [65]
Sautéed Baby Squash, Morels, and Cauliflower
1/4 cup sliced baby zucchini
1/4 cup sliced baby yellow squash
1/2 cup quartered sunburst squash
1/2 cup cauliflower florets
1/4 cup fresh English peas
1/4 cup asparagus tips
1/4 cup carmellini beans or haricot verts
16 small white pearl onions, peeled
1 shallot, finely minced
2 tablespoons grapeseed oil
1/2 cup halved morel mushrooms
1/4 cup dry white wine
1 tablespoon fresh thyme
Kosher salt and fresh ground white pepper to taste
To make the Sautéed Baby Squash, Morels, and Cauliflower: In a small saucepan, blanch zucchini, squash, cauliflower, peas, asparagus, beans, and onions separately until tender. Shock in an ice water bath and then drain and set aside.
In a large sauté pan over medium heat, lightly caramelize shallot in oil. Add mushrooms, sauté for 1 to 2 minutes, and then add the blanched vegetables. Continue cooking for 1 to 2 minutes, or until lightly caramelized. Deglaze pan with wine; season with thyme, salt, and pepper. Keep warm until plating.
Asparagus Salad
12 pieces jumbo asparagus
2 teaspoons champagne vinegar
1 tablespoon extra virgin olive oil, plus more to garnish
To make the Asparagus Salad: Using a mandolin, julienne the asparagus lengthwise to obtain long thin strips. Toss asparagus, vinegar, and oil and reserve until ready for plating.
How to Plate: Arrange the Sautéed Baby Squash, Morels, and Cauliflower in four individual bowls. Spoon in Rhubarb and Beet Broth, and then drizzle with oil. Top with the Asparagus Salad and a variety of edible flowers.
Mango-Spearmint, Raspberry-Rosemary, and Lemon-Thyme Sorbets with Mango-Spearmint, Raspberry-Rosemary, and Lemon-Thyme Waters
Serves up to 16
NOTE: Each sorbet makes about 1 quart, more than is needed for this recipe. If making all three sorbets, consider making 1 cup of simple syrup in advance and dividing it as the recipes require.
NOTE: To make the simple syrup to use in the sorbets, heat 2 cups sugar and 1 cup water together in a saucepan. Bring to a boil until sugar is dissolved and reduce heat until the mixture is a syrupy consistency. Cool slightly, or store in a refrigerator until ready to use.
Mango-Spearmint Sorbet
3 cups peeled and chopped ripe mango
1/4 cup freshly squeezed lemon juice
1/2 cup water
1/3 cup simple syrup
2 tablespoons chopped fresh spearmint
To make the Mango-Spearmint Sorbet: Combine all ingredients in a blender and purée for 3 minutes, or until smooth. Strain through a fine mesh sieve and refrigerate for 1 hour to chill. Freeze in an ice cream maker according to the manufacturer’s directions. Spread sorbet into an 8 x 8-inch pan resulting in an inch depth of sorbet.
Mango-Spearmint Water
1 mango, peeled and chopped
2 navel oranges, juiced
1 tablespoon chopped fresh spearmint
2 tablespoons simple syrup
1/2 cup filtered water
1-1/2 cups crushed ice
To make the Mango-Spearmint Water: If selected fruit is especially sweet, adjust the amount of simple syrup accordingly. Combine all ingredients except ice in a high-speed blender and process until smooth. Strain through a fine mesh sieve. Pour into a cocktail shaker with ice; shake well and pour into small juice glasses.
Raspberry-Rosemary Sorbet
3 cups fresh raspberries
1/4 cup freshly squeezed lime juice
1/2 cup water
1/3 cup simple syrup
1 teaspoon fresh rosemary
To make the Raspberry-Rosemary Sorbet: Combine all ingredients in a blender and purée for 3 minutes, or until smooth. Strain through a fine mesh sieve and refrigerate for 1 hour to chill. Freeze in an ice cream maker according to the manufacturer’s directions. Spread sorbet into an 8 x 8-inch pan resulting in an inch depth of sorbet..
Raspberry-Rosemary Water
2 cups raspberries
1 lime, juiced
1/4 teaspoon fresh rosemary
2 tablespoons simple syrup
1/2 cup filtered water
1-1/2 cups