bon appĂŠtit 2012 vegan & vegetarian cooking summit
hosted by Pacific Union College
tarragon-roasted portabello and king trumpet mushroom panini 40 servings Chef Jon Hall 12 portabello mushrooms, cleaned and sliced 3 pounds king trumpet mushrooms, sliced ½ cup garlic, chopped 3 bunches tarragon, chopped 1 cup seasoned rice vinegar 1 cup extra virgin olive oil salt and pepper, to taste Toss the mushrooms in the remaining ingredients and marinate for one hour. Roast the mushrooms and allow to cool. Build the sandwiches on crusty sourdough baguettes with wilted spinach, sliced Brie, and caramelized onions.
beluga lentil and golden beet salad 40 servings Chef Jon Hall 5 pounds beluga lentils 12 large golden beets, cooked and diced into ½� cubes 3 bunches Italian parsley, roughly chopped 8 lemons, juiced ½ cup extra virgin olive oil salt and pepper, to taste Cook the lentils and allow to cool. Combine cooled lentils with remaining ingredients. Adjust seasoning as needed.
roasted rainbow carrots with minneolas, honey, and basil 40 servings Chef Jon Hall 2 tbsp extra virgin olive oil salt and pepper, to taste 15 bunches raninbow carrots, peeled 6 minneolas, juiced Âź cup honey 3 bunches basil, julienned Toss the carrots in the olive oil and season with salt and pepper. Roast the carrots until they are half done. Toss carrots with remaining ingredients, and finish cooking. Serve at room temperature.
green garlic, corn, and sweet potato chowder 40 servings Chef Jon Hall ½ lb. butter 15 ears fresh corn, kernels only 3 yellow onions, diced 4 stalks green garlic, sliced 1 bunch celery, diced 1 cup flour 2 gallons whole milk ½ gallon heavy cream 5 large yams, diced 2 bunches Italian parsley, chopped 2 bunches fresh thyme, chopped salt and pepper, to taste Sauté the corn, onion, green garlic, and celery in the butter until soft. Add the flour and stir to coat the vegetables. Cook for 2 minutes. Add the milk and heavy cream, and bring to a boil. Add the diced yams and cook until the yams are tender. Finish with the parsley, thyme, and salt and pepper.
baby greens and strawberries 40 servings Chef Jon Hall citrus-strawberry vinaigrette (1 quart) 3 oranges, juiced and zested 5 limes, juiced and zested 3 lemons, juiced and zested 1 shallot, chopped Ÿ cup honey Ÿ cup Dijon mustard 1 cup seasoned rice vinegar 6 strawberries 1½ cups blended oil salt and pepper, to taste Place all ingredients except the oil, salt, and pepper in a blender. Blend on high and slowly add in the oil. Season with salt and pepper to taste. salad 3 lbs. baby greens 20 strawberries, sliced 6 ounces goat cheddar, shaved 1 cup toasted sunflower seeds Toss salad ingredients together with dressing.
roasted zucchini cups with sun-dried tomato risotto Chef Francisco Puck risotto filling 2 cups Arborio rice 1 quart vegetable stock Ÿ lb Parmesan cheese 2 ounces sun-dried tomato strips 1 small shallot, finely chopped In a small saucepan, simmer tomatoes for a minute, drain, and combine liquid with vegetable stock. In a large saucepan, bring vegetable stock to a simmer and keep it at a bare simmer. In a larger saucepan, cook shallots over low heat, stirring until they are soft. Add rice, stirring until each grain is coated in oil, and stir in chopped tomatoes. Add ½ cup of liquid and cook over moderate heat, stirring constantly until liquid is absorbed. Continue to add liquid ½ cup at a time until rice is tender but still al dente. Stir in Parmesan cheese and season with salt and pepper.
achiote-marinated tofu topped with sautĂŠed red onions and achiote reduction Chef Francisco Puck 2 cases extra-firm tofu 1 block achiote paste 2 cups lemon juice 4 red onions, sliced salt to taste scallions and/or cilantro, for garnish Dissolve achiote in water, add lemon juice, and salt to taste. Add red onions, pour over tofu pieces, and refrigerate overnight. Preheat griddle over medium-high heat. Drain marinade from tofu and reserve. Separate onions from marinade and sautĂŠ until caramelized. In another pot, heat reserved marinade over medium heat and reduce. Sear tofu pieces on both sides, spoon hot achiote reduction atop each piece, and top with caramelized red onions. Garnish with scallions or cilantro.
black bean empanadas with roasted habañero salsa and red cabbage slaw Chef Francisco Puck empanada dough 24 cups dehydrated masa 3 tbsp baking powder 1 tbsp salt 18 cups water Mix together the dry ingredients, and then add water. Knead mixture until dough is a cohesive mass, adding more water if necessary. Form masa into 50 balls and preheat fryer to 350°F. Using a tortilla maker, place plastic film on both surfaces and place a masa ball in the middle. Press until a round tortilla disc is formed. Place a spoonful of the refried black Beans (recipe below) in the middle of the tortilla and fold in half, ensuring that the empanada is sealed well. Fry until golden brown. Top with salsa and red cabbage slaw (recipes below). refried black beans 2 lbs cooked black beans 1 tbsp ground cumin 4 cloves garlic, chopped 1 small white onion, diced Sauté onions and garlic in a little vegetable oil until translucent. Place cooked beans in a blender, and add onions , garlic, and cumin. Add a pinch of salt and purée until smooth. roasted habañero salsa 5 lbs Roma tomatoes 2 habañero peppers 8 cloves garlic 2 onions, quartered Place all ingredients on a baking sheet and rub with vegetable oil. Place in a 450°F oven until tomatoes and habañeros are slightly charred. Purée in a blender and season to taste with salt. red cabbage slaw 2 heads red cabbage, shredded 1 cup seasoned rice vinegar ½ cup white sugar 1 habañero, sliced 2 tbsp salt Mix vinegar, white sugar, habañero and salt. Place shredded cabbage in a sealable container and pour in vinegar mixture. Add water to completely cover the cabbage. Leave in the fridge overnight and drain before serving.
Cuban black bean patties Chef Francisco Puck 100 servings 48 cups cooked black beans 4 tbsp minced garlic 2 tbsp ground cumin 1 tbsp kosher salt 24 large egg whites 12 cups shredded pepper Jack cheese 6 cups chopped red onions 6 cups cornmeal 6 cups reduced fat sour cream Place ž of the beans and the garlic, cumin, and salt in a large bowl and partially mash. Place remaining beans in a food processor with egg whites. Process until combined. Combine purÊe with mashed beans and add cheese and onions. Divide mixture and form into patties. Dredge each patty in cornmeal and cook in a pan over medium heat for about 3 minutes per side. Top patties with sour cream and serve hot.
black bean and roasted habañero salsa huaraches Chef Francisco Puck 50 servings huarache dough 24 cups dehydrated masa 3 tbsp baking powder 1 tbsp salt 18 cups water Mix together the dry ingredients, and then add water. Knead mixture until dough is a cohesive mass, adding more water if necessary. Form masa into 50 balls, and then flatten each ball into a flat oval. Preheat griddle over medium-high heat. When griddle is hot, place masa ovals (huaraches) on griddle and cook until bottom is light brown (about 3 minutes). Flip huarache with a wide spatula, top with re-fried black beans (recipe below) and cook until huarache is lightly browned on the bottom (another 3 minutes). Remove huaraches from griddle and top with shredded iceberg lettuce, roasted habañero salsa (recipe below) and queso fresco. refried black beans 2 lbs cooked black beans 1 tbsp ground cumin 4 cloves garlic, chopped 1 small white onion, diced Sauté onions and garlic in a little vegetable oil until translucent. Place cooked beans in a blender, and add onions , garlic, and cumin. Add a pinch of salt and purée until smooth. roasted habañero salsa 5 lbs Roma tomatoes 2 habañero peppers 8 cloves garlic 2 onions, quartered Place all ingredients on a baking sheet and rub with vegetable oil. Place in a 450°F oven until tomatoes and habañeros are slightly charred. Purée in a blender and season to taste with salt.
black bean and roasted haba単ero salsa huaraches
black bean empanadas with roasted haba単ero salsa and red cabbage slaw
vegan tofu tacones Chef Marco Alvarado 6 blocks tofu slaw – cucumbers, daikon, carrots, red cabbage, and romaine (dressed with lemon juice, salt, pepper, cumin, and cayenne green tortilla wrap pickled ginger Veganaise Cut tofu into cubes, bake until golden brown, and then toss in Mae Ploy, soy sauce, and garlic. Julienne vegetables for slaw and toss with dressing ingredients. Blend ginger and Veganaise, and season aïoli to taste with salt. Wrap all ingredients in green tortilla.
heirloom Christmas bean cassoulet Chef Marco Alvarado 2 quarts vegetable stock 1½ quarts Christmas beans, cooked 1½ quarts gigante beans, cooked 5 shallots 2 lbs spinach 7 golden beets, roasted, peeled, and diced 1 lb wild mushrooms gremolata of garlic, parsley, and lemon zest panko breadcrumbs, toasted 10 parsnips, pureed 2 cups fava beans, blanched and peeled Sauté shallots until tender. Add beans, spinach, mushrooms, and stock, and reduce until thickened. Mount with butter. In a casserole dish, layer ingredients as follows: parsnip purée; beans with spinach, mushrooms, and stock; golden beets; and fava beans. Top with panko and bake until hot. Sprinkle with gremolata and serve.
asparagus and zucchini puff flatbread with Gruyère and goat cheddar Chef Marco Alvarado Bake off puff pastry sheet half way and sprinkle with Gruyère. Top with blanched asparagus and zucchini. Sprinkle with goat cheddar and bake until cheese melts. Cool for 2 minutes and drizzle with truffle oil.
vegan butternut squash gnocchi Chef Marco Alvarado 1½ lbs roasted butternut squash 3 tbsp mixed fresh thyme, rosemary, and sage chopped fine ¾ cup brown sugar ¼ cup extra-virgin olive oil 3-4 lbs all-purpose flour Pinch of salt 3 lbs kale leaves sautéed with pepper flakes 4 lbs mushrooms roasted with thyme, oil, salt, and pepper 2 vanilla bean pods Combine butternut squash, herbs, brown sugar, olive oil, flour and salt. Mix until a pasta dough has formed. Let rest for at least 30 minutes. Roll out gnocchi, refrigerate or freeze for an hour, and toss in a mixture of regular and semolina flours. Blanch gnocchi. Sauté gnocchi with extra-virgin olive oil and vanilla bean over medium heat until golden brown. Add mushrooms and set aside. Sauté kale leaves until tender and sprinkle with pepper flakes. Season to taste with salt. Arrange kale on plate and top with gnocchi mixture. Garnish with fresh parsley.
tri-color quinoa and heirloom black valentine bean salad with mojo vinaigrette Chef Marco Alvarado salad 1 quart each black, red, and white quinoa 1 quart heirloom black valentine beans 5 cucumbers, seeded and diced 10 tomatoes, diced 2 bunches cilantro, leaves chopped 1-1½ red onions, chopped 1 bunch mint, leaves chopped mojo vinaigrette lime juice cumin fresh thyme black pepper and salt garlic extra-virgin olive oil Combine all ingredients and toss with vinaigrette, making sure there is enough dressing since the beans and quinoa will absorb a substantial amount of liquid.
vegan temaki sushi Chef Eddie Jarrell 24 oz. sushi rice 2 oz. pickled ginger nori and colored soy paper 1½ oz. enoki mushrooms red bell peppers, julienned yellow pickled daikon, julienned scallions, julienned Fill colored soy paper and nori sheets with 2 oz. sushi rice each. Add one piece of each vegetable and slivered pickled ginger. Serve with soy sauce and wasabi.
grilled asparagus with Meyer lemon, olive oil, and citrus Chef Eddie Jarrell 2 lbs asparagus 2 Meyer lemon, juiced and zested Âź cup local extra-virgin olive oil 2 cloves garlic, minced salt and pepper, to taste 3 cups assorted sliced citrus, such as oranges, grapefruits, and/or blood oranges Peel asparagus and marinate in Meyer lemon zest and juice, olive oil, garlic, and salt and pepper to taste. Drain and grill asparagus. Top with orange, grapefruit, and blood orange segments.
polenta ravioli with baby rainbow chard, corn, and saffron cream Chef Eddie Jarrell 4 oz. butter 3 lbs cooked polenta ravioli sherry wine 2 lbs baby rainbow chard 2 tbsp local extra-virgin olive oil 2 cups cooked fresh corn cut from cobs 2 red onions, thinly sliced 1 large pinch saffron 1 tbsp fresh thyme leaves 24 oz. cream sauce 2 oz. scallions, thinly sliced rich corn stock salt and pepper, to taste SautĂŠ onions and chard in sherry wine. Season to taste with salt and pepper. Flavor cream sauce with saffron, corn stock, 1 tbsp thyme, and salt and pepper to taste. SautĂŠ ravioli in butter with salt and pepper. Assemble chard on a serving platter and top with ravioli, corn, and scallions. Finish with cream sauce.
curried butternut squash soup Chef Eddie Jarrell soup 3 to 4 lbs butternut squash, peeled and seeded 2 yellow onions 2 apples, peeled and cored 3 tbsp olive oil kosher salt and freshly ground black pepper 2-4 cups vegetable stock ½ tsp curry powder condiments scallions, white and green parts, trimmed and sliced diagonally flaked sweetened coconut, lightly toasted roasted salted cashews, toasted and chopped diced bananas Preheat the oven to 425°F. Cut the butternut squash, onions, and apples in 1-inch cubes. Place them on a sheet pan and toss with olive oil, 1 tsp salt, and ½ tsp pepper. Divide the squash mixture between 2 sheet pans and spread it in a single layer. Roast for 35-45 minutes, until very tender. Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the vegetable stock and coarsely purée.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 tsp salt, and ½ tsp pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.
mint ‘caviar’ over strawberries with citrus Bavarian cream, and micro basil Chef Eddie Jarrell citrus Bavarian cream 1 vanilla bean 1 ¼ cups heavy cream 1 tbsp powdered gelatin 3 tbsp milk ¼ cup sugar 5 egg yolks 1¼ cups whipped cream 1 tbsp each lime, orange, and lemon zest for assembly 1½ lbs strawberries, sliced and sugared mint caviar (see below) slivered micro basil To make the citrus Bavarian cream, put the split vanilla bean in the cream and slowly bring to a boil. Turn off heat and let sit for 1 hour. Remove bean and scrape out seeds. Add them to the cream and discard the pod. Sprinkle the gelatin into the milk and set aside. Whisk the sugar and egg yolks together. Warm the cream mixture back up and slowly whisk into eggs. Place mixture over simmering water and stir until it is thick enough to coat the back of a wooden spoon. Remove from heat and add milk and gelatin mixture. Place bowl in ice bath and stir until mixture reaches room temperature. Fold in whipped cream and chill mixture in refrigerator for 4-5 hours or until mixture is set. To assemble, fill cups with strawberries. Top with a dollop of citrus Bavarian cream, a sprinkle of micro basil, and a spoonful of mint caviar.