"Recipes from the Chef's Kitchen"

Wheaton, Md.
301-565-0674

Owner Gail Naftalin...Right
Assistant Carrie Megginson...Left

For the Carrot Layer
Ingredients:
1)   18 oz. Carrots - peeled and coined
2)   4 lb. Boiling Water
3)   45 grams Kosher Salt
4)   6 grams Garlic - germed and chopped
5)   8 grams Ginger - peeled and chopped small
6)   4 grams Lemon Zest
7)   1 1/2 oz. Walnut Oil
8)   6 oz. Silken Tofu (soft is preferable)
9)   35 grams mellow White Miso
10) 1 gram Black Pepper
11) 5 grams Agar Agar Flakes

Preparation:
1)   Salt the boiling water.  Blanche the carrots for about 10 minutes...do not
       shock.  Reserve the cooking water.
2)   Oil the garlic and microwave at power 7 for 30 seconds.
3)   Put the carrots and the garlic in the food processor...blending until smooth.
       Add the walnut oil slowly with the motor running to emulsify.
4)   Add the tofu, ginger, zest, pepper and miso.  Blend until fluffy and very
       smooth.  Oil a terrine pan or 3 small loaf pans, line with plastic wrap and
       oil again (walnut oil or olive oil spray).
5)   Dissolve agar agar in 3 oz. simmering carrot-cooking water.  Quickly add to
       the food processor, incorporation thoroughly.
6)   Spread the carrot glob into the bottom of the pan(s) carefully, working
       neatly.  Bang the pan repeatedly on the counter to settle the carrot glob
       completely.  Refrigerate.

For the Mushroom Layer
Ingredients:
1)   16 oz. Cremini Mushrooms - peeled and chopped
2)   8 oz. Shiitake Mushrooms - stemmed and chopped
3)   3 oz. Shallots
4)   1 1/2 oz. Olive Oil
5)   1 oz. Walnut Oil
6)   1/4 tsp. Black Pepper
7)   2 grams Sea Salt
8)   1 oz. Red Miso
9)   3/4 oz. Sherry Vinegar
10) 6 oz. Silken Tofu (soft is preferable)
11) 5 grams Agar Agar Flakes

Preparation:
1)   Saute the creminis and the shiitake stems in 1 oz. of the olive oil, with 2/3rds
       of the salt sprinkled on to them so that they release their liquid and become
       dry-about 15 minutes.  Add the shallots and continue to saute until the
       shallots are cooked well through.
2)   Saute the remaining part of the shitakes in 1/2 oz. olive oil with remaining salt.
3)   Process cremini mixture with pepper, miso, vinegar and tofu in the food
       processor.  Add the walnut oil slowly with the motor running.
4)   Dissolve agar agar as above and incorporate thoroughly.  Fold in the shiitake
       saute.

For the Pea Layer
Ingredients:
1)   10 oz. Leek - choped small
2)   12 oz. Frozen Peas - defrosted
3)   1/2 bunch Dill (or 2 tbs. dry) - picked rinsed and dried
4)   3/4 oz. Olive Oil
5)   1 oz. Walnut Oil
6)   3/4 oz. mellow White Miso
7)   1/4 tsp. Black Pepper
8)   6 oz. Silken Tofu (soft is preferable)
9)   5 grams Agar Agar Flakes

Preparation:
1)   Saute leek in olive oil until softened and translucent.  Add the dill and cook
       for 5 more minutes.
2)   Process the leeks, peas, miso, pepper and tufu in the food processor until
        smooth.  Add the walnut oil slowly with the motor running.
3)   Dissolve the agar agar in 3 oz. of simmering carrot-cooking water.  Then
        add immediately to the pea mixture and incorporate thoroughly.
4)   Spread the pea glob evenly in the pan(s).  Bang on the counter vigorously
        as above.  Wrap tightly and refrigerate at least three hours or overnight.
5)   Serve as primi piatti on a little red pepper Coulis, with crusty bread.

The Red Pepper Coulis
Ingredients:
1)   18 oz. Roasted Red Pepper
2)   2 grams Sea Salt
3)   1 1/2 tsp. Olive Oil
4)   1/2 tsp. Balsamic Vinegar (or to taste)

Preparation:
1)   Roast peppers and remove skins.  Put through the Foley Food Mill.
2)   Add the salt, olive oil and balsamic vinegar and stir together with a fork.

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Good Eating!!!

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