Trio Of Grains With Sweet Corn Coulis Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
COUSCOUS
1 cup: Cooked Couscous,
1 1/2 tbsp: Cucumber, finely diced
1 1/2 tbsp: Pine Nuts, roasted
1 1/2 tbsp: Mint, fresh, finely minced
1 1/2 tbsp: Lemon Juice,
2 tbsp: Tomato Concasse, see note
1 tbsp: Herb-Infused Olive Oil,
Salt and Pepper, to taste
BASMATI RICE
1 cup: Basmati Rice, cooked
2 tbsp: Spinach, chopped and sauteed
2 tbsp: Tomato Paste,
1 1/2 tbsp: Zucchini, blanched and finely diced
Salt and Pepper, to taste
QUINOA
1 cup: Quinoa, cooked
2 tbsp: Shiitake Mushrooms, finely sliced and sauteed
2 tbsp: Shiitake Mushroom Duxelles, see note
1 tbsp: Red Bell Pepper, roasted and finely chopped
1 1/2 tsp: Tarragon, fresh, finely chopped
1 1/2 tsp: Hazelnut Oil,
Salt and Pepper, to taste
SWEET CORN COULIS
6 Ears: Sweet Corn, in husks
1 tbsp: Water, up to double amount
Salt and Pepper, to taste
GARNISHES
Sage Leaves, fried, see note
1 pinch: Finely Julienned, lightly fried Zucchini, see note
Directions:
Each of the three grain combinations can be formed using timbales or
other molds, or by the quenelle method using two large tablespoons.
COUSCOUS, RICE AND QUINOA: Heat all couscous ingredients in a double
boiler until warmed through. Pack mixture into 6 small timbale molds
(or scoop mixture in a tablespoon, round a second tablespoon over the
mixture and press spoons together). Unmold mixture and set aside.
Repeat procedure with basmati rice ingredients; set aside.
Repeat with quinoa ingredients; set aside.
COULIS: Grill, broil or roast corn in their husks for 10 to 12
minutes, until corn is cooked. Discard husks and remove kernels from
cobs. In a food processor blend kernels with enough water to produce
a sauce. Pass mixture through a fine strainer, and season the liquid
with salt and pepper.
TO SERVE: Pour coulis on 6 plates and place one serving of each
grain on each plate. Garnish couscous with fried sage leaves;
garnish basmati rice with fried zucchini.
NOTES: To make tomato concasse, peel, seed and dice tomatoes and toss
with olive oil, salt and pepper.
To make shiitake duxelles, finely mince mushrooms and saute in oil
with a pinch of minced shallot or onion.
To fry sage leaves and zucchini for the garnishes, heat 3/4 inch of
oil in a pan to 350 F (a drop of water should ripple and pop on
surface of the oil); fry sage leaves for 1 minute, remove to a paper
towel and drain. Repeat with finely julienned zucchini, frying just
until golden.
Created by: Charlie Trotter, chef extraordinaire, Chicago
Source: Vegetarian Times, April 1993
Shared by: Norman R. Brown
Source from luhu.jp
other molds, or by the quenelle method using two large tablespoons.
COUSCOUS, RICE AND QUINOA: Heat all couscous ingredients in a double
boiler until warmed through. Pack mixture into 6 small timbale molds
(or scoop mixture in a tablespoon, round a second tablespoon over the
mixture and press spoons together). Unmold mixture and set aside.
Repeat procedure with basmati rice ingredients; set aside.
Repeat with quinoa ingredients; set aside.
COULIS: Grill, broil or roast corn in their husks for 10 to 12
minutes, until corn is cooked. Discard husks and remove kernels from
cobs. In a food processor blend kernels with enough water to produce
a sauce. Pass mixture through a fine strainer, and season the liquid
with salt and pepper.
TO SERVE: Pour coulis on 6 plates and place one serving of each
grain on each plate. Garnish couscous with fried sage leaves;
garnish basmati rice with fried zucchini.
NOTES: To make tomato concasse, peel, seed and dice tomatoes and toss
with olive oil, salt and pepper.
To make shiitake duxelles, finely mince mushrooms and saute in oil
with a pinch of minced shallot or onion.
To fry sage leaves and zucchini for the garnishes, heat 3/4 inch of
oil in a pan to 350 F (a drop of water should ripple and pop on
surface of the oil); fry sage leaves for 1 minute, remove to a paper
towel and drain. Repeat with finely julienned zucchini, frying just
until golden.
Created by: Charlie Trotter, chef extraordinaire, Chicago
Source: Vegetarian Times, April 1993
Shared by: Norman R. Brown
Source from luhu.jp