Thursday, May 16, 2019
On Saturday, April 27, 2019, I attended the third day for the Spring Garden Show event, where I checked out a food demonstration at Macys Home Store. Chef Ross Pangilinan from Terrace by Mix Mix, a restaurant at South Coast Plaza, demonstrated three recipes: Seared Tostadas, Mushroom Chitarra, and Strawberry Panna Cotta with Fresh Berries and Mini Madeleines. Since there was meat in these recipes, I will attempt to veganize or vegetarianize these recipes.
The 1st recipe is Seared Albacore Tostadas, which are used as hors d’oeuvres or appetizer.
But I will not use fish. I am most likely to use tofu.
Ingredients include 1 pack of tofu, 2 tablespoons of Korean chili pepper, and 1 tablespoon of lemon pepper. Cut tofu into cubes, and place into a bowl. Add peppers. Mix well together by rolling pieces in the pepper mixture. I might even want to cook it in a pan with olive oil until it is golden brown color. When cooking, sear tofu or pan-saute in olive oil. Turn over once so that the outside of the tofu is seared. Slice thin.
Soy dressing ingredients include ¼ cup of soy sauce, 1 tablespoon of grated ginger, 1 tablespoon of roasted sesame oil, and 1 tablespoon of wasabi paste. Mix all ingredients together.
Sriracha dressing ingredients include 2 to 4 tablespoons Sriracha and ½ cup of Vegenaise. In another bowl, mix ingredients together. Refrigerator until you are ready to make tostadas.
Tostadas ingredients include 1 ripe avocado—cut into slices, ¼ cup of sliced red onion—marinated in lime juice, paprika, cumin, cayenne, chives, and cilantro leaves, 4 radishes—shaved with mandolin, and 4-inch tostada shells—fried until crispy.
Smear a thin layer of Sriracha Vegenaise on the tostada. Add 2 to 3 slices of avocado. Layer 2 to 3 slices of tofu on the avocado. Add some marinated onions, chives, cilantro, and shaved radish. Dress with soy sauce before serving.
Some added notes: Instead of wasabi paste, you might want to try hot mustard and horseradish.
The 2nd recipe is Housemade Mushroom Chitarra.
(Since I don’t eat eggs, I will use Follow Your Heart VeganEgg, which is in powder form, and it is used in cooking to substitute eggs. I already use this product to my vegan scrambled egg, and I like it).
Ingredients include 1 cup of 00 flour—which is Italian-style double ground flour, a very fine grain for making pasta and pizza, 1 cup of semolina, 2 tablespoons of VeganEgg or the amount of 2 eggs, ½ tablespoon of olive oil, and pinch of salt. Mix ingredients in a bowl. Knead together in a bowl or cutting board for 8 minutes. Cover in plastic and place in refrigerator for 20 minutes. Then, roll out with a pasta roller to desired thickness. Cut into spaghetti alla chitarra. Dust with bench flour and set aside.
Then, in a large saute pan, on high heat, add 2 tablespoons of olive oil and 1 pound of assorted mushroom mix—King Trumpet, shiitake, and maitake until mushrooms, and cook until browned. Add 1 tablespoon of garlic, 1 tablespoon of chopped shallot, and 4 ounces of pasta water to the mushrooms.
Drop pasta in salted boiling water with a splash of olive oil.
Add pasta and 2 to 4 tablespoons of unsalted butter or vegan butter to the mushrooms. Swirl the pan on high heat, emulsifying the water and butter. Once emulsified and the sauce is coating the pasta, turn off heat and grate in the parmesan cheese, Parmigiano Reggiano, or vegan version. Season to taste with salt and pepper, and garnish with chives.
Some added notes: Make pasta with mesh basket in the pot. Pasta water is important for better pasta!
The 3rd recipe is Strawberry Panna Cotta with Fresh Berries and Mini Madeleines, which is dessert.
Panna Cotta ingredients include 16 ounces of heavy cream, 8 gelatin sheets, 12 ounces of strawberry sauce, 1 teaspoon of vanilla extract, and a simple syrup to taste. (You can use vegan version for heavy cream and gelatin sheets). Bloom gelatin sheets in room temperature water. When it is soft, place into a pot, and heat on medium heat. Add other ingredients in the pot. When it mixed well, and the gelatin sheets have melted into the mixture, strain into desired vessel and refrigerate to set.
Strawberry puree ingredients include 1 pound of cleaned and hulled strawberries, ½ cup of sugar, and 1 tablespoon of lemon juice and zest. Mix together and puree in a blender. Heat these ingredients in a pan until the sugar has melted and strawberries are soft. Stir well and strain.
Berry mixture include ½ cup of blueberries, ½ cup of diced strawberries, ½ cup of slices raspberries, ½ cup of sliced blackberries, and 2 ounces of the remaining strawberry sauce. Mix these ingredients together in a bowl.
Madeleines ingredients include 2 tablespoons of VeganEgg or amount of two eggs, ½ teaspoon of vanilla extract, ½ teaspoon of orange zest, 1 cup of powder sugar, ¾ cup flour, ¼ teaspoon of baking powder, and ½ cup of melted butter or vegan butter. In a bowl, mix VeganEgg, vanilla extract, orange zest, and sugar together. Sift flour and baking powder, and mix well. Fold in melted butter. Grease and flour madeleine molds. Fill the molds and bake at 375 degrees F for 8 to 10 minutes or until browned. Invert and cool. Sift powdered sugar on top to garnish. When ready to serve, place some marinated berries on top of the panna cotta. Drizzle with some strawberry sauce. Garnish with a madeleine cookie.