Great Chefs Cook Vegan - Linda Long [73]
Blanch the Brussels sprouts and onion shoots separately. Bring a large pot of heavily salted water to a rolling boil (larger than what would seem to be necessary in order to protect the color of the Brussels sprouts). Put Brussels sprouts in pot and cook until fork tender. Remove sprouts and place directly into an ice water bath. Cool completely in ice bath, remove, and reserve for later use. Repeat the same process with the onion shoots.
Place pearl onions in a small pot with 1-1/2 tablespoons sugar and vinegar. Fill with enough water to cover. Reduce over medium heat until all the water has evaporated. Be careful not to caramelize the remaining sugar and vinegar syrup. Onions should be completely tender. Remove from pan and reserve for later use.
Garnish
Chives, cut into 1-inch pieces, some split and curled
Mustard powder*
*Made from grinding 1 tablespoon each of black and yellow mustard seeds to a fine powder in a coffee or spice grinder, then sifting through a fine mesh strainer
How to Plate: Combine vegetables and dress lightly with the mustard emulsion. Arrange 3 Brussels sprouts (each cut in various ways—whole, half, quarter) and 1 red pearl onion, halved, on each plate. Add turnips and an onion shoot. Dot mustard emulsion around the vegetables. Garnish with chives and dust with mustard powder.
Caramelized Bananas and Bitter Chocolate Cake with Coconut and Chocolate Sorbet and Chocolate Sauce
Serves 8
Sebastien Rouxel, Pastry Chef
Bitter Chocolate Cake
1-1/2 cups all-purpose flour
1 cup castor sugar
3 tablespoons cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon vinegar
1 cup water
1/4 cup plus 1 tablespoon canola oil
1 teaspoon vanilla
To make the Bitter Chocolate Cake: Preheat oven to 375 degrees F. Sift all dry ingredients together in a large bowl and mix well. In a separate bowl, combine the vinegar, water, oil, and vanilla. Add the liquid mixture to the dry ingredients and mix to form a smooth batter. Pour batter onto a parchment-lined 10 x 15-inch baking sheet, and bake in the center of the oven for 20 to 25 minutes, or until the top springs back when lightly pressed. Cool cake in the pan. Store in the refrigerator until ready to serve.
Caramelized Bananas
2 large bananas
Juice from 2 lemons
1 cup castor sugar
Juice from 1 orange
To make the Carmelized Bananas: Peel bananas and cut in half crosswise. Cut into 2-inch pieces to match the width of the chocolate cake pieces that are 2 x 4-1/2 inches. Place bananas into a bowl with the juice of 1 lemon to prevent oxidization. Place sugar in a pan with enough water to allow it to dissolve. Add the remaining lemon juice and bring to a boil over high heat. Allow mixture to turn to a light caramel color and add the orange juice. Place bananas in the caramel and lower the heat. Cook until they begin to soften. Remove from the pan and place on a parchment-lined baking sheet; keep warm until ready to serve.
Chocolate Sorbet
2 cups plus 2 tablespoons water
1/2 cup castor sugar (super-fine sugar)
1/2 cup glucose
7 ounces 70% dark chocolate, finely chopped (chef’s choice is Valhrona)
1/2 teaspoon Staboline or invert sugar
To make the Chocolate Sorbet: Boil the water with the sugar and glucose. Once it has reached a rolling boil, remove from heat and whisk in the chocolate. Add the inverted sugar and mix well. Pass mixture through a fine mesh strainer and cool completely at room temperature, making sure to whisk as it cools. Place mixture in an ice cream maker and process according to the manufacturer’s directions.
Coconut Sorbet
2 (13.5-ounce) cans coconut milk
1-3/4 cups plus 2 tablespoons sugar
1-3/4 cups plus 2 tablespoons water
1 lime, juiced
To make the Coconut Sorbet: Pour coconut milk into a medium-size bowl. In a heavy saucepan, make a simple syrup by boiling the sugar and water together. As soon as it reaches a rolling boil, remove from the heat and pass through a fine mesh sieve. Pour the simple syrup over the coconut milk. Add the lime juice and mix well; cool. Place cooled