Cutting Edge Cuisine - Recipe

Vegetarian Times, Oct, 2000

Third in our series, this edition of "Cutting Edge Cuisine" highlights innovative fall recipes from the California Culinary Academy.

At the California Culinary Academy (CCA) educating the senses is as important as classical and contemporary culinary techniques. CCA's location in the global community of San Francisco offers its students unique exposure to authentic Asian, Latin, African, and European culinary teaching traditions while enriching the academy's own kitchens. One of the West first culinary teaching institutions, CCA has provided professional trainings for over 20 years, striving for quality and versatility, from institutional cooking to upscale and cutting-edge cuisine. For more information, contact the California Culinary Academy at 1-800-229-CHEF or visit www.baychef.com.

MIXED BABY GREEN SALAD WITH CRUNCHY TOFU CROUTONS AND MISO-TAHINI DRESSING

Missy Kim California Culinary Academy

Serves 6

CRUNCHY TOFU CROUTONS:

1 package NASOYA FIRM TOFU

MARINADE: (Use a KITCHENAID FOOD PROCESSOR
for your chopping)

1/3 cup COLAVITA EXTRA VIRGIN OLIVE OIL
1 shallot, chopped
2 cloves garlic, finely chopped
1/2" piece gingerroot, finely chopped
3 cloves
1/3 cup tamari soy sauce
1/3 cup organic white table wine
1/3 cup rice vinegar
Salt and pepper to taste

Wrap tofu in several layers of absorbent cloth and press overnight under refrigeration. While tofu is pressing, simmer the marinade for about 10 minutes and cool. After marinade is cool and tofu pressed, cut tofu in 1/2" cubes and place in marinade for several hours or overnight under refrigeration.

BREADING:

1/2 cup nutritional yeast flakes
1/2 cup water chestnut powder or
  all-purpose flour, sifted

Bread marinated tofu in flour/yeast mixture. Place in peanut oil heated to 350 [degrees] F. Fry tofu until golden brown. Drain excess oil on paper towel.

DRESSING:

1 tablespoon garlic, finely chopped
2 tablespoons shiro or barley miso
2 tablespoons sesame tahini paste
3 tablespoons tamari soy sauce
1/3 cup rice vinegar
1/3 cup water
1/2 lemon, juiced
1/2 cup COLAVITA EXTRA VIRGIN OLIVE OIL
3 scallions, chopped
Salt and pepper to taste

Place garlic, miso, tahini, soy, scallions and vinegar into bowl and whisk to get rid of lumps. Add water slowly to get a creamier consistency. Add olive oil slowly while whisking. Add lemon juice and season with salt and pepper to taste.

SALAD:

8-10-ounces EARTHBOUND FARM ORGANIC MIXED
  BABY GREENS
1 avocado, sliced
1 red onion, thinly sliced
1 carrot, grated
1 red bell pepper, cut into 1/4" strips

GARNISH:

Toasted strips of nori and sesame seeds

Place dressing on bottom of bowl. Put salad ingredients and croutons in bowl and mix lightly being careful not to damage greens. Place on individual plates and garnish with nori strips and toasted sesame seeds.

Per serving: 279 cal; 6g prot; 22g tot fat (3g sat fat); 20g carb; 0 chol 896 mg sod; 4g fiber

Wine Recommendation:

FREY BIODYNAMIC SAUVIGNON BLANC

CREAMY VEGAN POLENTA WITH ORGANIC GARLIC MUSHROOM SAUCE, SWISS CHARD, KABOCHA SQUASH AND WILD MUSHROOMS

Damon Barham California Culinary Academy

Serves 4

VEGETABLES:

2 tablespoons COLAVITA EXTRA VIRGIN OLIVE OIL
1/4 teaspoon nutmeg, ground
2 shallots, peeled and sliced
1 medium Kabocha Squash or
  any available winter squash, peeled,
  seeded and cut in 1/2-inch dice
1 bunch Organic Swiss chard, cleaned,
  stemmed and coarsely chopped
1/3 cup water
Sea salt and pepper to taste

POLENTA:

2 tablespoons COLAVITA EXTRA VIRGIN OLIVE OIL
4 cloves garlic, peeled and minced
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/2 teaspoon fresh cracked pepper
4 cups vegetable stock or water*
1 cup bulk, organic polenta
1/2 cup bulk, nutritional yeast
1 cup VITASOY CREAMY UNSWEETENED SOYMILK
1 tablespoon fresh oregano,
  coarsely chopped

SAUCE:

1 jar AMY'S PREMIUM ORGANIC GARLIC
  MUSHROOM PASTA SAUCE

MUSHROOMS:

2 tablespoons COLAVITA EXTRA VIRGIN OLIVE OIL
2 cloves garlic, peeled and minced
1 pound assorted fresh mushrooms
  (shiitake, oyster, chanterelle,
  lobster, cremini, porcini,)
1/2 cup dry red wine

Over medium-high heat, lightly caramelize shallots in oil in a large, pre-heated saute pan. Add the nutmeg and then the squash. After browning the squash slightly, add the water and then the Swiss chard. Cover and simmer on low heat for 15 minutes or until desired tenderness. Meanwhile, in a medium saucepan, saute the garlic and olive oil for the polenta over medium-high heat. Add the oregano, salt and pepper. Saute briefly until fragrant. Add the stock and bring to a vigorous boil. Slowly whisk in the polenta, reduce heat to low and stir until polenta comes together. Cover and remove from heat. Let polenta mixture stand for 5 minutes then stir in the yeast, fresh oregano and soymilk. Cover and set aside. Heat Amy's garlic-mushroom sauce in a small saucepan until completely heated through. Pre-heat oil in a medium saute pan over medium-high heat. Add mushrooms and cook them until browned, allowing them to release extra liquid and flavor. After to minutes add the garlic to the mushrooms. When garlic releases its perfume and begins to toast, add the wine and reduce until almost all the liquid has been absorbed. Place 1 cup of cooked polenta in the center of an autumnal style plate and top with sauce. Spoon 1/4 of the mushrooms on top of the sauce. Surround the polenta with the veggies and garnish with a sprig of oregano. Use the remainder of the polenta for breakfast by forming it into cakes. Fry the cakes until they are golden brown and dip them into more nutritional yeast.