The Vegetarian Dinner: The Good, The Bad, and The Delicious

It is not very often that I can actually make the link that is made on the title. Its not that I am not the vegetarian type, I am just too in love with all things involving meat and animal fat. I know that half of you reading this just kind of rolled your eyes and thought "eeeww animal fat". However the other half, who is cleaning up your keyboards from thinking or remembering my squash fried in duck fat... I am talking to you. There is something to be said about a well made vegetarian dinner. 100% vegetarian, no fat, not animal broth, no fish, just good 'ol earth grown goodness. If Mario Batali were ever to read this blog, I think he just clicked the back button. However, I think that the results of the challenge was a plate that would even make Batali proud.

Stepping out of your comfort zone is alway, ALWAYS, a good thing. It bring new things that you never thought you were capable of doing. The last time I made a "vegetarian" dinner, I included scallops. I cheated. So a month ago, when we decided to have a veggie only dinner, there would be no cheating. And so it began, the guest were set, the theme was there, all that I needed now was a menu. Inspiration came in various forms. First off, a friend of mine advised me to stay away from the staple vegetarian food; squash, eggplant, and zucchini. Apparently vegetarians are sick and tired of eating the same food when the order a vegetarian sandwich or dinner. Point taken. The same person suggested the use of polenta, the delicious italian starch that is made from dried corn, delicious. The rest of the inspiration came from two places. First, from a gift a past guest of our made, a ver large bag of hibiscus flowers (dried) and second, by strolling through the amazing Greenmarket in Union Square. Have you ever seen a head of romanesque broccoli? Just by seeing it makes you want to try it. The freshest veggies were chosen. Moving from stand to stand, not know what I was going to do, little by little the menu was created:


Pre-Appetizer:
Pan fried Shishinto Peppers with Sea Salt


Appetizer
Flash fried hibiscus flower taco with cream and a green tomato salsa
Fried goat cheese stuffed zucchine blossoms with a chipotle cream

Entree:
Seared baby portobello mushrooms on top of a Grilled polenta with asiago cheese surrounded by a pool of freshly made vegetable broth and steamed romanesque broccoli.

Dessert:
Hibiscus Creme Brulee... SPOILER ALERT... (it failed)

We finally began creating the menus again! Here is the table before everyone arrived. 

The appetizer was very interesting to make. Even though Hibiscus  flowers are hard to come by in the States, it is a very common in Mexico. I left the flowers soaking for 24 hours in water (the water I then used as a hibiscus iced tea, or agua de jamaica as it is know in Mexico). Then I flash fried them in very hot oil for no more than 30 seconds. Once you remove them from the oil and onto a paper towel, salt them immediately. The tortillas are also home made. The zucchini blossoms are from a recipe that I have used in the past with a white wine and flour base.

This plate came out so great not so much due to the cooking, but due to the freshness and amazing flavors of all the ingredients. The polenta was home made (no I did not grind the dried corn, but I did not buy that roll they sell in the supermarket) with rosemary and veggie broth. The mushrooms were sauteed with a little bit of salt, pepper and balsamic vinegar. The vegetable broth was made 12 hours in advance using 6 leeks 2 onions, some garlic, 6 carrots and a lot of rosemary (about 6+ cups of broth).

Its seems as if its Tamy that always takes the pictures because I definitely come out way more than she does. Anyways this was the group just before enjoying the dinner.

Brian was warning of a a rabbit with big pointy teeth! (context)(more context)

Notice that I totally skipped the dessert? Well that because a) the camera ran out of memory space and b) the hibiscus flowers actually cut the cream and what resulted was a flavorful dessert that looked terrible and had very bad texture. But I guess in all experiments you can't alway succeed. Failure is an option and I learned a lot (much more) by failing. Its always fun to have this group of people to try my experiments on!
Thank you all.

I HOPE YOU ENJOYED!

The Healthier Side of Life

What an awesome time. Sometimes it is really fun to write in retrospect, why? Well because before every dinner I am always running. Always with the adrenaline levels high, yet the stress levels are low. The adventure begins the moment I step out of work. The dash to the market (usually Whole Foods, but after today I think Chelsea Market is by far the best place to go in New York City for crazy ingredients), running through the aisles to grab all the ingredients as quickly as I can. I always have a list written, ALWAYS, if not I will get distracted in the amazing truffle oil or the fresh sea bass or what not. I need to focus, this place is the closest thing to a playground that I have had since I was 6 years old. Veggies, check, fruit, check, meats or seafood check. Do I need some saffron butter? No, but at that gives me some amazing ideas for the future! Regardless, the point is I never have enough time to write in real time before the dinner. The moment we close the door after our last guest has left there is an immediate rush of "Wow, what a fantastic success!" And that is the energy we use to communicate with. So again... What an awesome night.

Challenges are always fun. And every week we receive people with different dietary needs or restrictions. Its part of our plan to adapt to others instead of other adapting to our food. At the end of the day I prefer for everyone to enjoy their dinners rather than leave a plate half full of food. So this time around, when I heard we had a vegetarian coming, I decided to have the appetizer dedicated to her needs, and it wasn't a salad. That morning while running, I had a crazy inspiration to make a ceviche, but instead of your regular ceviche I would make a veggie ceviche. In my head it made sense, now it just needed to execute it well.

As for the main dish, I wasn't going to sacrifice the protein for everyone, but I wasn't going to let our vegetarian suffer either. So I made a delicious zucchini pasta (imagine the zucchini cut jullien style, mimicking a linguini) as a side (main dish for our vegetarian) with turkey-bacon wrapped scallops. Imagine this combined with some amazing champagne, malbec and great friends, the perfect combination for a great night.

Now for all of you reading this, and I really hope there are a lot of you reading this. Please let me know what you think about the recipes. If you try them out, let me know how they went. I would love your feedback. We finally fixed the feedback options below, so you can leave it as anonymous if you would like. Oh, and by the way, thanks for reading!

Here are the recipes:

Veggie Ceviche

2 green tomatos

10 baby corns

1 red onion

1 white pear

1 cup of edamame beans

6 limes squeezed

1/2 cup of fresh orange juice.

3 tb spoons of fresh cut cilantro

3 tb spoons of fresh thyme

3 tb spoons of fresh rosemary

The preparation of this is quite simple, the only real trick is in you mastery with the knife. All ingredients must be sliced very very thin, to the degree in which its almost transparent. Nothing is cooked, steamed, or baked, thats what the citric acids of the lime and orange are for. Begin by placing the lime juice and the orange juice in a mixing bowl. Then cut the red onion as thins as you can place it into the juice mix. After that, cut and mix the rest of the veggies as thin as you can and mix it with the onions. The baby carrots might be more difficult to slice, so try to at least cut in half. The edamame beans is the only veggie that you have to steam, but after steaming cool quickly by rinsing through ice cold water. Split the edamame in half (can be done easily by hand). Once all veggies are mixed in, add the chopped cilantro, thyme and rosemary. Let the mix sit in a fridge for about an hour, this will allow the lime juice and orange juice to seep into the veggies.

Zucchini Pasta

1 green zucchini

1 yellow zucchini

1 lemongrass

3 servings of spaghetti (about half of a box)

Salt

water

Another very simple dish to prepare where the most important part of the preparation is the actual cutting of the veggie. Cut the zucchinis jullien style (into long thin straw like pieces) and steam for about 4 minutes in salted water with the lemongrass (cut in half longwise).

Cook the past in boiling water with salt (do not worry about adding a lot of salt, this will flavor the pasta) to al dente.

Mix the zucchinis and the pasta together. To serve, twist the pasta with a large serving fork onto the plate and make sure the zucchini (which will be soft and flexible) is wrapped around to give it the feeling of additional pasta.

You may see this plate, a pasta with no additional sauce as bland, but the taste all lies in the preparation of each ingredient. You will end up with a very flavorful combination.

Turkey bacon wrapped Scallops

18 Scallops

9 pieces of turkey bacon

3 tb spoons of fresh thyme

3 tb spoons of fresh rosemary

1 cup of orange juice

4 tb spoons of butter

4 tb spoons of olive oil

1 shallot

3 tb spoons of aged balsamic (about 12 to 15 years)

For the sauce, chop the shallot up and place it into a sauce pan with half of the butter melted. Add a pinch of salt then the orange juice with the olive oil. Let the mix reduce a bit. Very simple, but the olive oil and the oranje juice should create a great flavorful mix.

For the scallops, cut the bacon in half lengthwise (most turkey bacon is very wide) and wrap each scallop with the raw bacon. Put a toothpick through the bacon and the scallop. Heat up the skillet and place the butter to melt. Salt each scallop with a small pinch of sea salt and a mix of rosemary and thyme. Place the scallops in the hot skillet salted face down and repeat mixture on the other side. Cook each side for about 5 minutes (bacon will cook through, do not worry).

When serving the scallops, be sure to remove the toothpicks (thats what I am actually doing in the picture above). Sprinkle the orange sauce on each scallop and the aged balsamic after that. Sprinkle some on the empty plate for decoration purpose.