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[RECIPE] Porcini Dusted Cauliflower by Chef Tim Kolanko

Perfect Vegetarian Dish

This incredible dish was just one of the courses during our Anniversary Chef’s Dinner last month and Chef Tim Kolanko was kind enough to share it with us.

Pairs perfectly with Brotherly Love.

For Cauliflower:

Cut heads of cauliflower in half.

Cut outside edge to make into a thick “steak”

Lay out on a sheet pan season with salt and steam until it’s softened but still al dente

Blend Brioche breadcrumbs with Porcini powder 50/50 in a food processed

Brush the cooled par cooked center cut side of the cauliflowers with egg wash

Coat in the breadcrumb mixture.  Repeat on other side.

For Celery root puree:

peel and chop celery root

cover with milk, add one fresh bay leaf and a bunch of fresh thyme

Season with salt to taste and cook until really soft.

Drain celery root completely, discard bay and thyme

Process celery root in a blender until smooth

Pass through a fine sieve and reserve warm\

For Celery:

Poaching liquid by simmering the following for 15 min.

1 bottle crisp white wine

1 cup water

1 whole lemon, juiced

1 tbls whole coriander seeds toasted

1 tsp black peppercorns toasted

1 bay leaf

tt salt

Peel the outside of the celery with a vegetable peeler

Slice celery thinly

strain hot poaching liquid over celery

For Hazelnuts:

toast in a 325 F oven until lightly toasted on the outside and brown in the middle

crush and season with hazelnut oil and salt to taste

Truffle Vinaigrette:

in a blender combine the following

1 egg yolk

1 Tblspoon black truffle paste

2oz Tblspoons sherry vinegar

1 tsp dijon mustard

pinch salt

Blend and slowly add 1oz good EVO and 3-4 oz grapeseed oil

Add a splash of water if it gets too thick

To finish:

Sear cauliflower in whole butter until nice and brown on both sides

toss celery with hazelnuts and chopped chives

arrange dollops of puree topped with celery mixture

garnish plate with truffle vinaigrette

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