Chef Notes: Vegan Stunner for Thanksgiving
He's also going into private chef territory, and he's got a great dinner event, "Winter Delights," coming up at Coffee Bar on Saturday, Dec. 13, with seatings at 5pm and 8pm. It's very underground restaurant style: check out details here.
I'm hoping to casually wow them, which I think is something of a rarity in meat eater-vegetarian relationships, at least when it comes to potlucks. We'll see how it goes over!
I've already bought my cauliflower, taters, veggie stock and such, but the crummy Marina Safeway I hit out of necessity the other day didn't have baby turnips, nice green Castelvetrano olives, or red kiri squash (which can be substituted with pumpkin in a pinch, or so they say).
So I'm going to brave Rainbow Grocery tomorrow! Wish a girl some luck. I'll let you know how it turns out. If you make it too, let me know!
Now I'll turn it over to Chef Marsh.
Fall Vegetable TagineBy: Chef Alex MarshServes: 6
1 head cauliflower3 bu baby turnips1 red kiri squash (peeled)20 castelvetrano olives (pitted)2 oz olive oil1 russet potato2 qrts vegetable stock1 tsp curry powder½ tsp ground cumin½ tsp ground coriander1 bu parsley, choppedSalt and white pepper to taste
- Pre-heat oven to 500 degrees.
- Break the cauliflower into florets, toss with olive oil and salt, and roast them in the oven till they are tender.
- Peel and chop the red kiri squash into half inch chunks, toss with olive oil and salt, and roast in the oven on a baking sheet till tender.
- Clean and blanch the turnips in salted boiling water, cooking till tender.
- Bring the vegetable stock up to a boil and add the cumin, coriander, curry, and chopped potato. Cook till the potato is soft.
- Puree the stock with the spices and potato while still hot.
- Put the sauce back on the stove and add the roasted vegetable and the cleaned olives to it.
- Bring to a boil, check the salt, add chopped parsley and serve family style in a large cassoulet.