Dirty Sexy Vegetarian
There are many chefs on the blogosphere doing vegetarian right. One such cook, Alisha from The Ardent Epicure, is lifting vegetarian cooking to a new division. Her food is creative, bursting with flavor, and a feast for the eyes.
That's why we are lucky to have her as a member of our 5 Star Foodie Cooking group. And, she has graciously accepted to guest post right here, during my extremely, incredibly limited, guest post series.
So inspired by Alisha, LC is veggie for one day....
Confit of Eggplant with Yukon Gold Puree, Fried Tofu & Cuban Espresso Ketchup
Ethereal, dare I say celestial, Yukon Gold Puree. Thank you Chef Robuchon. By the way, don't mind the fuckin' HAIR in the middle of the photo. What a DISASTER.
The humble eggplant lifted to highs rarely seen by being slowly cooked in duck fat. What?! That's not vegetarian?!
Firm Tofu, Rice Flour, Chili Powder, Onion Powder, Curry Powder, & Ground Cumin. Tofu is bland? Not this one.
Cuban Espresso Ketchup. Recipe will surely not follow. No chance!
- 2 Japanese eggplants - sliced into 1/2 inch slices
- 1/2 cup good quality Spanish olive oil
- 2 shallots - peeled & sliced thin on the mandoline
- 1 tbs ground coriander
- 1/2 tbs agave syrup
- coarse sea salt
- 1/2 cup Leyenda del Milagro Silver Tequila
- 1 tbs champagne vinegar
- 2 bay leaf
- fresh thyme - 2 sprigs
- 2 tbs safflower oil
- Preheat oven to 250 F.
- In a saute pan, heat the olive oil over medium-low heat. Add the shallots, coriander, agave syrup, and a pinch of sea salt. Cook for 5 minutes, stirring often.
- Add the tequila, vinegar, bay leaf and thyme. Cook for 3 minutes.
- Add the eggplant slices.
- Transfer to oven. Cook for 15 minutes. Turn eggplant slices. Cook for 15 minutes.
- Remove the eggplant slices to a wire rack. Strain the cooking liquid. Reserve.
- In a cast iron skillet, heat the safflower oil over medium-high heat.
- Sear the eggplant slices on one side for 1 minute.
- Remove to the wire rack to rest. Baste with the cooking liquid.
Yukon Gold Puree
- 1 lb Yukon gold potatoes - scrubbed & cleaned
- coarse sea salt
- 1 cup almond milk
- 1 tsp almond extract
- 1 stick unsalted butter - cubed & kept ice cold in fridge
- ground white pepper
- In a saucepan, add 2 quarts cold water, 1 tbs sea salt, and the potatoes.
- Bring to the boil. Reduce to simmer. Cover. Cook for 30 minutes. Until a knife can easily pierce the potato.
- In a small saucepan, add the almond milk, and almond extract. Bring to the boil. Take off the heat.
- Drain and peel the potatoes.
- Put the potatoes through a potato ricer and into a clean saucepan.
- Put the potatoes back on medium heat. Stir the potatoes with a spatula to dry them of excess moisture.
- Reduce the heat to medium-low. Whisk in the ice cold butter, bit by bit. Get the whole body into it.
- Slowly pour in the milk mixture, while whisking.
- Serve immediately.
That's it for now...till we exchange a few words again...Peace!