Travel Reference
In-Depth Information
57
a steady stream. Slowly add the chickpea flour until
emulsified.
Place the blended ingredients in a cold pot, and begin
to heat while whisking vigorously. Once the mixture
comes to a boil, continue to vigorously whip on the
heat for 2 minutes. Pour the mixture into a nonstick
silicone mold and smooth with a spatula. Tap to ensure
there are no air bubbles. Cool at room temperature for
20 minutes and finish cooling in the refrigerator. In a
375-degree oven, coat the green, red, and yellow pep-
pers with olive oil, salt, and pepper and roast in the
oven until soft. Let cool. Dice the roasted peppers, egg-
plant, tomato, zucchini, and shallots so they are all ap-
proximately the same size. Peel the orange and lemon,
remove pith, and reserve ½ teaspoon of each peel. Make
a sachet of the citrus peel, cinnamon, and clove.
PANISSE
1¾ cups chicken stock
½ teaspoon garlic
½ teaspoon kosher salt
½ teaspoon lemon oil
½ teaspoon olive oil
3.2 ounces chickpea flour
RATATOUILLE CHUTNEY
1 green pepper
1 red pepper
1 yellow pepper
3½ ounces eggplant
1¾ ounces Roma tomato
In an appropriate-sized pot, sweat the shallots in a
small amount of oil until tender. Add the tomato con-
casse, curry powder, and sachet and cook over medium
heat until all liquid is removed. Add 2 teaspoons each
of the diced roasted peppers, Cabernet Vinegar, and
sugar and cook until all liquid is evaporated. In sepa-
rate pans, sweat the diced zucchini and diced eggplant
until tender.
3½ ounces zucchini
1 ounce shallots
1 lemon
1 orange
1 clove per serving
½ cinnamon stick per serving
1 pinch Madras curry powder
1 ounce cabernet sauvignon
vinegar
Combine the eggplant and zucchini with the roasted
peppers. Let the mixture cool.
¾ ounce sugar
Olive oil, as needed
THYME JUS
On the stovetop, roast the lamb bones in a large ron-
deaux until caramelized. Deglaze with half the water
and reduce to a glaze. Re-glaze with the remaining
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