Great Chefs Cook Vegan - Linda Long [66]
To make the Raspberry-Rosemary 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.
Lemon-Thyme Sorbet
3 cups freshly squeezed lemon juice
1/4 cup freshly squeezed lime juice
1/2 cup water
1/3 cup simple syrup
2 tablespoons fresh thyme
To make the Lemon-Thyme 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.
Lemon-Thyme Water
2 cups freshly squeezed lemon juice
1 tablespoon fresh thyme
2 tablespoons simple syrup
1 cup club soda
1-1/2 cups crushed ice
To make the Lemon-Thyme Water: Combine all ingredients in a cocktail shaker; shake well and pour into small juice glasses.
Garnish
Fresh micro herbs
Lemon zest
How to Plate: Once ready for assembly, remove sorbets from freezer. Cut each sorbet into 2-inch long slices, creating pieces that measure 1 x 1 x 2-inches. Place one of each sorbet on a plate. If the plate is long and narrow, place the sorbets in a row and place each flavored water with respective sorbets. Garnish with fresh micro herbs of choice. Lemon zest can also serve as a garnish, if desired.
Suzanne Goin
“Thoughtful seasoning is the key to great-tasting food.”
Before Suzanne Goin graduated from Brown University with honors, she had already distinguished herself with multiple courses in the celebrated kitchens of Ma Maison, L’Orangerie, Al Forno, and La Magarin. Following a culinary passion inspired by francophilic parents, she worked with Alice Waters at Chez Panisse in Berkeley and subsequently with Michelin-star luminaries Didier Oudill and Alain Pasard in France. Her return to the United States in 1993 included stints at Olives and Alloro in Boston and at David Peel’s celebrated La Campanile in Los Angeles.
In 1998, she opened Lucques, and within the year she was hailed as one of the country’s Best New Chefs by Food & Wine magazine. With her business partner, Caroline Styne, she opened A.O.C. in 2002, and in 2005, with husband and fellow chef, David Lentz, The Hungry Cat, a casual Hollywood eatery, made its debut. Goin has garnered national recognition in the New York Times, Bon Appétit, Wine Spectator, Los Angeles magazine, the Los Angeles Times, Vogue, and Town and Country. Her cookbook Sunday Suppers at Lucques is in its second printing. In 2006, it won a James Beard Foundation cookbook award and she was also named Best Chef: California.
Succotash Salad
Serves 6
1 tablespoon finely diced shallot
3 tablespoons lemon juice, plus more to taste
Salt
1/2 cup plus 2 tablespoons extra virgin olive oil
3/4 cup diced red onion
2 teaspoons thyme leaves
2 cups diced summer squash
3 cups fresh corn (about 4 ears)
1/4 teaspoon pepper
1/2 pint cherry tomatoes, cut in half
1 cup cooked fresh lima beans, well drained
1/4 cup chiffonade basil, opal and green mix
1 tablespoon sliced parsley
1 tablespoon minced chives
4 ounces mixed salad of arugula and watercress
Place shallot, 3 tablespoons lemon juice, and 1/2 teaspoon salt in a bowl and let sit for 5 minutes. Whisk in 5 tablespoons oil and then taste for balance and seasoning.
Heat a large sauté pan over high heat for 2 minutes. Add 3 tablespoons oil, onion, and thyme; sauté about 1 minute. Add squash and season with 1 teaspoon salt. Cook another 4 minutes, or until tender and it has a little color; set aside to cool.
Wipe out the pan with paper towels and return it to the stove. Heat on high for about 2 minutes. Add the remaining 2 tablespoons oil, corn, 1 teaspoon salt, and 1/4 teaspoon pepper. Sauté for about 2 minutes, tossing often, until the corn is just tender; set aside to cool.
Place the tomatoes