I love the diversity of ramen. There are styles, but few rules. In keeping with that diversity, I wanted to create a vegetarian ramen the equal of its animal flesh and bone based counterparts.
This gazpacho sorbet works very well as a palate cleanser, clearing away any lingering flavours and mouth feel from the previous course, and energizing the palate for the next course.
Earthy colors and flavours dominate this dish. The black quinoa and basil pesto form a mossy earth base for the roasted vegetables, sautéed mushrooms, and pinenuts.
The Japanese word okonomiyaki means “what you like, grilled” or “grilled as you like it”. That certainly creates some room for experimentation.
The versatility of tofu is legend. Here the firm tofu becomes almost cheese-like after the marinating and grilling. The gochujang adds a spicy complexity that only a fermented ingredient can bring.
In On The Table Ep. 1, Anthony Bordain and his close friend Eric Ripert cook this dish, while Bourdin talks very openly about his life and work.
A “no animals were harmed in the preparation of this pâté” disclaimer is appropriate here. This mushroom, nuts, and lentil based spread is so delicious and very healthy. Drizzle on some truffle infused honey for an added dimension.
This delicious mushroom and pancetta pasta is brought to life (!) by the soft boiled quail eggs. So delicious in their own right, the quail eggs are also the perfect compliment for a mushroom pasta dish.
The look of this dish, black and white, gives no clues concerning its flavour. The subtle aniseed and nutty notes of the soup, and unexpected sweetness of the black garlic crumbs, are sure to elicit some interesting responses from your fellow diners.
A “bowl” filled with sweet nutty succulent umami packed mouthfuls of flavour. And finished with a satisfying crunch when eating the bowl itself.