La receta del mes!

Ok!  Aqui vamos con la presentacion oficial de las recetas de "Five Courses" mi proximo libro.

Espero las disfruten cocinando, tanto como yo disfrute haciendo las pruebas y claro, escribiendolas.  Comenzaremos, como bien lo dice el libro, con una receta de primer tiempo, hasta realizar un menu completo.  Como siempre, si tienen alguna duda, no duden en enviarme un mensajito.

A comer!

Roasted Vegetable Napoleon

Parmesan Crust, Roasted Asparagus, Classic Tomato Sauce

4 servings                                                                  

                                                                                   

For the vegetables

                                                                                   
Portobello mushroom                                   2ea

Zucchini                                                       1ea                              

Yellow squash                                              1ea                             

Roma tomato                                               1ea                              

Eggplant                                                       1ea

Red onion                                                    1ea                                       

Olive oil                                                       1 c                              

Thyme leafs, minced                                      ¼ c                               

Japanese bread crumbs                                 ¼  c                                                

Parsley                                                         3 T                                                           

Parmesan cheese                                          ½ c                               

Pencil asparagus                                          12 ea                            

Shallot, minced                                             2 T                                           

Garlic, minced                                              1 T

Salt and pepper to taste                                                                                        

                                                                                     

For the tomato sauce

Whole peeled roma tomatoes, canned            1qt
Onion, small dice                                           1 c
Garlic, sliced                                                 1/4 c
Basil leafs, whole, fresh                                  14 ea
Sundried tomatoes, chopped                         1/4 cup
Olive oil                                                        1/4 c
Salt and pepper to taste 

For the garnish

Leeks, fine julienne                                        1c
Dusting flour
Oil for frying



This composition is the perfect vegetarian option for either an appetizer, as in this menu, or a main course.  The only difference would relay on the portion size and the chance to add a starch item to the dish.

There are a few secrets into making this plate a total success.  First, you have to make sure to marinate and season the vegetables individually.  Second, make sure you have a very hot grill, or in its case a “seasoned” cast iron skillet that can withstand high temperature.  Lastly, make sure not to over use the oil when marinating so it won´t burn while grilling.

If you have this basics covered you´ll be able to enjoy a very nice and full flavored dish with the addition of the basic tomato sauce.                                                                     

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As a final note, when purchasing your vegetables, try to buy a consistent thickness within all of them.  Once you get into the recipe part, you´ll see why.

                                                                                   

Begin by slicing all your vegetables to obtain ¼ “ thick rounds.  Considering the vegetable with the widest diameter; this round will help you obtain even slices to build your “tower”.   Most likely this slice will be that of the eggplant.  If this is the case, clean the gills of the Portobello mushroom and using the

eggplant as your mold cut the mushroom to a circle with a pairing knife.  You´ll have now two vegetables of the same diameter.                                                        

                                                                                     

Marinate all the vegetable “coins” with just enough olive oil to coat them; add the thyme, and season with salt and pepper to taste.  In a hot grill, start grilling the vegetables but make sure you take your time so you can mark them properly and they don´t burn. This will be the longest part of the whole process. Make sure to keep the onion slice together.  Place your grilled vegetables on a sheet pan as you go and do not stack them, for the steam will make them soft and might also overcook them. Once you are done grilling, set them aside and let them cool to room temperature.

For the tomato sauce

Place a deep sauce pot on medium to high heat.  Carefully add the oil to the pot and let it heat up.  This will take only a few seconds.  Add the minced garlic.  At this temperature the garlic will toast quickly,

in about 20 seconds, so be careful not to burn it.  Immediately add the onion, sun-dried tomatoes and basil.  Lower your heat to medium and cook the mixture until the onions are translucent.  Add the tomatoes bring your heat back up and take the mixture to a quick boil and then lower down your heat to a simmer.

Cook the sauce for about 30 minutes and then, with an immersion blender pure the mixture until all the ingredients are incorporated.  Cook for about one and a half hours.  Cool it down, unless you are planning on using it immediately.

For the crust and garnish

To prepare the top crust, mix the bread crumbs with the parsley, oil, parmesan cheese and season lightly.  Leave ready to use.    

To prepare the top garnish, heat up the frying oil with the aid of an oil thermometer to 325 F. Dust the julienned leeks with flour, making sure to remove the excess and carefully fry them until golden brown. Place them on paper towel to remove any excess fat and reserve in a dry place.                                      

To assemble the napoleon

Build the napoleon up, using the mushroom as a base followed by the eggplant.  Arrange the zucchini and the squash over this by fanning them over the eggplant and alternating each color. Do the same thing with the roma tomato. Place the grilled onion slice as the top. 

Before service

Heat your oven to 325F.  Warm up the napoleons  in your oven for about 5 to 8 minutes.  Warm up your sauce.   Heat up a saute pan, add a small amount of oil and saute the asparagus with the shallot and the garlic until the vegetable is cooked al dente.

Once the vegetables are ready, take them out of the oven, place the bread crumb mixture on top of the onion and with the aid of a pastry torch, toast the bread crumbs lightly.  

Sauce the plate making a square pool with the tomato sauce, place the Napoleon on the center of the square and cross the asparagus in front of the napoleon, but with the tips away from you.  Place the crispy garnish on top, arranging it in a way that will provide some height and serve immediately.