By "whip up," I mean I was in the kitchen for almost 3 hours cooking. It ended up working out that a couple of good friends of mine were looking for a free meal (ok, one was looking for a free meal... the other graciously accepting some leftovers :-p), so I got to share the fruits of my labor. Unfortunately, I didn't get a great picture of the final product, for my energy was running low and as was the sun.
I will admit that I don't expect too many people to run out and make this, for the ingredient list is long, the time commitment is long, the grocery trip was a tad expensive... etc etc. BUT, I hope this meal is proof that vegan meals should have a place on fine dining menus. Don't be afraid to deconstruct this a bit though, and make what strikes your fancy. May I suggest starting with the risotto and roasted corn-avocado abdi?
My guests said this was delicious, and I happened to agree. Granted, they may have been being nice so I will continue to cook for them... hmmm...
Oh! And for dessert we had red wine poached pears with a red wine chocolate sauce and cardamom ice cream. YUM.
Stuffed Poblano Chilies over Forbidden Black Rice Risotto with Roasted Corn-Avocado Abdi
From The Artful Vegan
Materials:
Jerk Marinade
- 2 teaspoons olive oil
- 1/2 red onion, thinly sliced
- 1 clove garlic
- 1/2 serrano chile
- 2 tablespoons agave
- 1/4 cup balsamic vinegar
- 1/4 cup tamari
- 1/2 bunch cilantro
- 1 teaspoon dried thyme
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/2 cup vegetable stock
Roasted Corn-Avocado Abdi
- 1 red onion, diced
- 1 carrot, peeled and diced
- Kernels from 1 ear corn
- 6 kumquats, sliced
- 1 cucumber, peeled, seeded, and diced
- 1 teaspoon dried oregano
- 1 teaspoon allspice berries, toasted and ground
- 1/4 bunch cilantro, chopped
- Juice of 1 lime
- 1 avocado, diced
Forbidden Black Rice Risotto
- 2 tablespoons olive oil
- 1 red onion, diced
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 2 teaspoons curry powder
- 2 teaspoons ancho chile powder
- 1 teaspoon ground cinnamon
- 1 1/2 ounces unsweetened chocolate
- 1 1/2 cups forbidden black rice
- 3 1/2 cups vegetable stock
- 1/2 cup cashew cream
Tempeh-Pepper Ragout
- 16 ounces tempeh, diced
- 1/2 cup canola oil
- 1 red onion, diced
- 1 carrot, peeled and diced
- 2 cloves garlic
- 3 yellow or orange bell peppers
- 1 medium-ripe plantain, peeled and diced
- 2 teaspoons chile powder
To Finish
- 6 poblano chiles
- salt
- pepper
Methods:
- For the Jerk Marinade
- Heat the olive oil over medium heat in saucepan.
- Add the onion and sauté for 10 minutes.
- Transfer onion to blender and add the remaining ingredients.
- Blend on low.
For the Abdi
- Preheat the broiler.
- Place the corn kernels on baking sheet and broil for about 5 minutes.
- Mix the onions, carrots, corn, kumquats, cucumber, oregano, allspice, and cilantro in a bowl.
- In a blender, combine the lime juice and 1/4 of the abdi mix.
- Mix blended abdi back into the remaining abdi.
- Gently fold in avocado and salt to taste.
For the Risotto
- Heat the oil in deep skillet over medium-high heat.
- Add the onions, carrots, celery, and garlic, and sauté for 5 minutes.
- Add the curry, chile powder, cinnamon, chocolate, and rice and stir well.
- Stir in the stock.
- Cover and simmer for 45 minutes.
- Remove the lid and simmer for an additional 5 minutes.
- Stir in the cashew cream.
- Salt to taste.
For the Ragout
- Preheat the broiler.
- Toss the tempeh with half of the jerk marinade and 2 tablespoons of canola oil.
- Place the tempeh on a baking sheet and broil for 10 minutes.
- Heat 2 tablespoons canola oil in large skillet over medium-high heat.
- Add the onions, carrots, celery, and garlic, and sauté for 5 minutes.
- Add the peppers, plantain, chile powder, cumin, and the remaining jerk marinade, and sauté for 10 minutes.
- Remove from heat, add the tempeh, and salt and pepper to taste.
For the Chiles
- Preheat the oven to 400 degrees.
- Place the chiles on a baking sheet and roast for 20 minutes.
- Remove from the oven, slit open lengthwise, and remove seeds and membrane.
- Fill each chile with about 1 cup of the ragout mixture and return to the oven for 20 minutes.
To Plate
- Place a mound of the risotto on the plate, top with a stuffed chile, and surround with the adbi.
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