Great Chefs Cook Vegan - Linda Long [71]
2 cups water
1/2 cup sugar
3 tablespoons cocoa powder
1/2 cup chopped bittersweet chocolate
To make the Chocolate Soup: Combine the water, sugar, and cocoa powder in a 2-quart saucepan and bring to a simmer, whisking often. Place the chocolate in a small mixing bowl and add the hot mixture; whisk until smooth.
Cinnamon Croutons
2 tablespoons hazelnut oil
1 cup (1/4-inch) cubed country bread or baguette, with the crust
1/2 teaspoon ground cinnamon
5 teaspoons sugar
To make the Cinnamon Croutons: Warm the hazelnut oil in a heavy-bottomed saucepan over low heat. Add the bread cubes and toast in the oil until golden brown, about 3 minutes. Place the toasted bread cubes in a small bowl. Add the cinnamon and sugar and toss to coat; set aside.
Vanilla Soy Gelato
8 ounces soy yogurt
2 cups soy milk
1/3 cup maple syrup
2 teaspoons vanilla
To make the Vanilla Soy Gelato: In a large mixing bowl, combine all ingredients. Transfer mixture to an ice cream maker and freeze according to manufacturer’s directions.
How to Plate: Divide pear halves evenly among six bowls. Top with a scoop of Vanilla Soy Gelato. Place Cinnamon Croutons on top and along the sides. Carefully pour about 3/4 cup Chocolate Soup into the bottom of each the bowl. Serve immediately.
Thomas Keller
“Food has to touch the soul.”
Thomas Keller is one of the most inventive and respected chefs working in the United States today. In 2001, he was named America’s Best Chef by Time magazine and World Master of Culinary Arts at the Wedgewood Awards. He was the recipient of the Lifetime Achievement Award from the Food Allergy Initiative and has collected numerous other accolades in the past decade, including consecutive Best Chef awards from the James Beard Foundation—the first chef ever to achieve this honor.
In 1994, he opened The French Laundry in Napa, California, and in 2003, it was rated at the top of the World’s Best 50 Restaurants in London’s Restaurant magazine. His bistro, Couchon opened in 1998 with Bouchon Bakery five years later. In 2004, Per Se in New York received a four-star rating in the New York Times and was also heralded in Gourmet, Food & Wine, and New York Magazine, and rated Best New Restaurant of the Year by Restaurant magazine. Keller owns eight properties in the United States. In addition to The French Laundry, Per Se and Bouchon, branches of Bouchon and Bouchon Bakery opened in Las Vegas. Soon afterward, Bouchon Bakery opened at Time Warner Center in New York City. Most recently, Ad Hoc, a casual dining establishment inspired by the comfort food he enjoyed growing up, opened in Yountville, California.
The prestigious Michelin Guide recently gave both The French Laundry and PerSe a three-star rating, making Thomas Keller the only American-born chef to hold multiple three-star ratings.
Purée of Sunchoke Soup with Pickled Red Radishes and Country Bread Croutons
Serves 4
2 bunches red radishes, cleaned and trimmed
2-1/2 cups water, divided
1 cup champagne vinegar
1 cup plus 1 teaspoon sugar, divided
4 slices country bread
3/4 cup extra virgin olive oil, divided
2 ounces yellow onions
1 tablespoon kosher salt
4 cups vegetable stock
14 ounces sunchokes
Place radishes in a medium glass bowl. Bring 2 cups water and vinegar to a boil in a small pot. Dissolve 1 cup sugar in liquid and pour over radishes. Allow to cool at room temperature and strain; slice to desired shape.
Slice the bread into small cubes. Sauté in 1/2 cup oil until golden brown. Season with a pinch of salt and drain well on paper towels.
Sweat onions in remaining oil until completely soft. Add remaining sugar, salt, vegetable stock, and sunchokes. Cook over medium heat until sunchokes are completely soft. At this point, the stock should be reduced by half. Add remaining water, bring to a boil, and taste for salt. Transfer soup to a blender. Purée soup in blender and pass through a fine mesh sieve.
Garnish
Micro greens
How to Plate: Place a small pile of pickled radishes and croutons in the middle of a soup bowl. Carefully pour soup