Culinary Trends | Mid Winter 2011


FALL VEGETABLE NAPOLEON WITH PANISSE CAKE


[Serves 4]


INGREDIENTS [Panisse Cake] 1 pt milk 1 pt water


1 tsp garlic powder 1 tsp ground cumin 2 cups chickpea flour Salt to taste


METHOD


In a medium saucepot over medium-high heat, heat the milk, water, garlic powder and cumin until just before the mixture comes to a boil. Gradually add the chickpea flour, whisking vigorously until fully incorporated. Spread the mixture evenly onto a sheet pan or baking sheet and let it cool in the refrigerator. Once the panisse cools, cut it into four rounds using a ring mold cutter.


[Sunshine Squash Puree]


1/2 sunshine squash, seeded, (can substitute butternut squash or a small pumpkin)


2 Tbsp blended oil (75% olive oil, 25% canola oil) Salt and white pepper to taste 1 cup water 2 cups cream, warmed


METHOD Preheat oven to 350°F. Rub the squash with blended oil, season with salt & pepper and place flesh side down in a roasting pan with the water. Place the roasting pan in the oven and cook until it is soft enough that you can stick a knife through it, about 20 to 25 minutes. Remove from the oven and cool until you can handle it and remove the skin. Put the squash in a food processor and puree, adding the warm cream a little bit at a time. It may not be necessary to use all of the cream to obtain a smooth consistency. Season to taste.


[Celery Root and Rutabaga] 1/2 celery root, peeled 1/2 rutabaga, peeled Salt & white pepper


METHOD


Slice the celery root and the rutabaga into 1/4 inch rounds. In a medium pot, bring salted water to a boil. Blanch the roots until tender. Reserve the salted water for the chard. Cool the roots in an ice bath and set aside.


[Chard]


1 bunch chard, de-stemmed METHOD


Blanch the chard in boiling salted water until tender. Cool in an ice bath and set aside.


Chef/Partner John Touzle the girl & the fig Sonoma, CA


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