Great Chefs Cook Vegan - Linda Long [67]
How to Plate: Place the arugula and watercress salad on a large chilled platter and arrange the succotash over top.
Yellow Tomato Gazpacho
Serves 6
2-1/2 pounds ripe yellow tomatoes
3 Persian cucumbers or 1 hothouse English cucumber
1/2 jalapeño, seeded and cut in half
4 sprigs cilantro plus 12 cilantro leaves
2 cloves garlic, coarsely chopped
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil, plus more
1 tablespoon salt
Black pepper to taste
3 tablespoons diced red or orange sweet bell pepper
3 tablespoons diced red onion
18 small cherry tomatoes, cut in half
Kosher salt and freshly ground black pepper to taste
Olive oil
Blanch the yellow tomatoes in boiling water for 30 seconds and then shock in a bowl of ice water for a few minutes to cool; reserve the ice water. Use your fingers to remove the skins. Remove the cores and chop tomatoes coarsely, saving all the juice. Seed and dice 3 tablespoons of unpeeled cucumber as neatly as possible for the garnish; set aside. Peel the remaining cucumber and coarsely chop. The soup will need to be made in two batches. Place half of each of the chopped tomatoes, cucumbers, jalapeño, cilantro, garlic, vinegar, and oil in a blender with 1 tablespoon salt and some pepper. Process in a blender on the lowest speed until broken down. Turn speed up to high and purée until the soup is completely smooth. Use the reserved ice water to thin the soup if it is too thick. Pour the soup through a strainer and taste for seasoning; repeat with the remaining ingredients. Chill the soup in the refrigerator; it should be served very cold.
How to Plate: Combine bell pepper, onion, and reserved diced cucumber together in a small bowl. Pour the gazpacho into chilled soup bowls and scatter the pepper mixture over the soup. Season cherry tomatoes with salt and pepper and place 3 tomato halves and 2 cilantro leaves at the center of each bowl. Finish with a drizzle of oil.
Grilled Polenta with Fresh Shell Bean Ragout
Serves 4
Grilled Polenta
5-1/2 cups water
1 tablespoon salt
1 cup medium-grain polenta (chef prefers Bob’s Red Mill)
2 tablespoons olive oil, plus more
To make the Grilled Polenta: In a heavy-bottomed saucepan, bring water and salt to a boil over high heat. Add polenta slowly, whisking continuously. Turn heat down to low and continue cooking for another 20 minutes, whisking often. Add another 1/2 cup water as needed, about every 20 minutes to keep smooth and moist. The heat should be low so that the polenta is barely simmering. As you whisk, make sure you reach the bottom of the pan to prevent the polenta from scorching. For the purposes of grilling, the polenta should be a little thicker than it would be if you were serving it soft.
Whisk in 2 tablespoons oil and taste for seasoning. Pour the polenta onto a lightly oiled baking sheet—it should be about 3/4 inch thick. Chill overnight and then cut polenta into triangles.
Light the grill 30 to 40 minutes before cooking. When the coals are broken down, red, and glowing, brush both sides of the polenta with oil and grill the triangles for 5 to 6 minutes, until you have nice marks. Turn the polenta over and cook until you have nice color on the second side and the polenta is very hot.
Fresh Shell Bean Ragout
8 tablespoons olive oil, divided
1/4 cup finely diced onion
2 teaspoons minced garlic
2 teaspoons thyme leaves
3 cups fresh shell beans (at least 2 types such as flagolets, black beans, black-eyed peas, limas, or cranberry beans)
Kosher salt to taste
1/2 pound haricots verts, stems removed, tails left on
2 tablespoons finely diced shallot
2 tablespoons sliced opal basil
2 tablespoons chopped flat-leaf parsley
To make the Fresh Shell Bean