from Burgundy Room (cooking class with Michael Black, 2007)

4 Six ounce filets of Salmon
1 Pound of cleaned Maitake mushrooms
1 Pound of Soba Noodles
2 Carrots Julienne
2 Daikon Radish Julienne
2 Cucumbers Julienne
2 ounces of Sesame Oil
1 Cup Soy Sauce
4 ounces of Rice Wine Vinegar
4 ounces of Mirin
4 ounces of Sweet Chili Sauce
salt and pepper to taste

Season salmon with salt and pepper and sear in a hot pan with oil, finish in the oven at 350 degrees. Deep fry maitakes until crispy. Combine soy sauce, sesame oil, rice wine vinager, mirin and sweet chili sauce. Cook soba noodles in boiling water and chill when done. Sauté vegetables until soft.  Combine sweet soy broth, soba noodles and vegetables and toss to coat. Top with cooked salmon and garnish with fried maitakes.

1 lb. pasta

1/2 lb. bacon, cut into bite sized bits
2 pints grape or cherry tomatoes
1 bunch flat leaf parsley, stems removed
1 cup walnuts, lightly toasted
Any combination of the following:
spinach
chard, cut into strips
onions, in chunks
leeks, sliced
asparagus, in bite sized pieces
squash, large dice
zucchini, large dice
bell pepper, large dice
green beans, cut into 2 inch pieces
mushrooms, sliced
cabbage, large shred
fennel, sliced into thin matchsticks

Cook pasta until al denta, set aside. Over medium low heat, cook the bacon pieces until crisp. Carefully remove bacon bits from pan, add to the pasta. In the same pan, over medium high heat, add vegetables that need to cook the longest, such as onions, leeks, asparagus, green beans, peppers, mushrooms and fennel. Cook 4-6 minutes, tossing for even cooking. Add tomatoes and cook covered another 8-10 minutes, or until tomatoes are soft. Add vegetables such as chard, spinach, squash, and zucchini. Cook until greens are just wilted. Add bacon and pasta to the pan, cook 2 additional minutes until pasta is warm. Season as needed with salt and pepper. Toss with parsley and walnuts and serve.



adapted from veganyumyum.com

1 liter vegetable oil, for frying
1 stalk broccoli, florets only
2 carrots, sliced on the bias, 1/4 inch thick
1 cup mushrooms, your favorite
1 cup green beans
(Feel free to use any vegetables you like!)

Tempura Batter:
1 cup cold water (very cold!)
1 cup flour
2 pinches salt
1/4 teas. baking powder
1 TB. Egg Replacer Powder mixed with 3 TB. Water
1/4 cup extra water, if needed, for thinning

Tentsuyu Dipping Sauce:
1/4 cup vegetable stock
1 TB. sugar
1/4 cup low sodium Tamari
1 TB. rice vinegar
1/4 cup water

Heat all the sauce ingredients in a small pan until the sugar is dissolved. Set aside to cool.

Chop your vegetables, making sure harder vegetables like carrots are no more than 1/4  thick if frying raw. Blanch vegetables like squash or sweet potatoes, if using.

Heat your oil to 350º F. A little bit of batter dropped into the oil should float to the surface immediately, and little bits of batter should explode off the veggies when frying.

Dip your vegetables in the batter. Drop an assortment of battered vegetables into the oil, being careful not to overcrowd. You may need to turn up the temperature of the oil, because the vegetables will cool it.

Fry for 40 seconds to 1 minute until very crispy and light. Drain on a paper towel for a few seconds. Serve immediately with dipping sauce and/or salt and pepper.



Asian Lettuce Wraps

1 bunch radishes (such as Cherry Bell & Daikon)
6 shiitake mushrooms
1 2-inch piece of ginger, minced
5 cloves garlic, minced
1 bunch Pac Choi
12 leaves Crispino Iceburg
2 TB. Little Rosie’s Spicy Asian Dressing
1 TB. olive oil
4 breasts of Gerber Chicken (Ohio!), cooked & diced
2 TB. chopped scallions

Sauté garlic and ginger in the olive oil for 2 minutes. Add chicken and mushrooms and sauté for an additional minute. Add radishes and Tap Soi and sauté until greens are wilted, about 1 minute. Remove from pan, let cool and roll into lettuce leaves. Serve with Little Rosie’s Spicy Asian Dressing topped with the scallions.