Sunday, November 09, 2014
A beautiful, fall salad of thinly shaved persimmon, topped with a salad of bitter greens, shaved fennel, and fresh herbs with a thick meyer lemon vinaigrette and toasted pistachios. What you can't see is the cashew cheese "chevre" under the greens. A perfect start to a vegan Thanksgiving....
Today's cooking class at Millennium, San Francisco's premiere vegan restaurant, with Chef Eric Tucker, had an appropriate fall focus on comfort, along with California freshness.
Potatoes are a classic comfort and we elevated them in these perogies with a filling of potatoes, truffle, and cashew cream, served with a dijon-horseradish cream:
These thick cut potatoes fries were transformed by smoking:
Brussels Sprouts blanched then sauteed with smoked tofu were incredible:
A twist of vegetable-fried rice, this version with kimchee:
Grilled tempeh with quince-braised cabbage:
For the gluten-free, a truffle-potato cake subbed for the perogi (we added garbanzo flour to the potato filling and dusted with a combination of rice flour and a gluten-free flour mix from Red Mill), pan-fried, then baked:
Dessert was a blondie-crusted pear torte with cashew pastry cream and a failed whipped cashew cream became the most amazing cashew ice cream spiked with orange and rum:
Many thanks to Eric and Sam for another great class.
A fabulous group of cooks and food enthusiasts today - cheers!
As always, here are links to my posts on my many previous Millennium cooking classes: