Vegan Iron Chef: Sunday, April 19, 2009
Yes, it's true, we're leaving the house for a fun-filled day of vegan cooking at Kent State. If you find yourself out this way around 2pm, stop on by -- it's free (and free parking in the KSU visitor lot).
The (not-so-) secret ingredient is Mushrooms. There's going to be eight teams competing (including us), each serving three courses -- appetizer, salad and entree. Here's one of the ideas we're kicking around for the appetizer section, a Trompe l'Oeil theme:
Mushroom Cupcake, Lollipop and Parfait. The cupcake is savory, the frosting is a smoked mushroom and red wine pate that has agar agar added, then refrigerated until it sets, and then pureed again and piped onto the cupcake. The lollipop is a smoked portobello with a miso/cola bbq sauce. The soup is smoked cremini mushroom soup alternating with a potato and celery root soup.
As always, more pictures of food can be found on the blog.
The (not-so-) secret ingredient is Mushrooms. There's going to be eight teams competing (including us), each serving three courses -- appetizer, salad and entree. Here's one of the ideas we're kicking around for the appetizer section, a Trompe l'Oeil theme:
Mushroom Cupcake, Lollipop and Parfait. The cupcake is savory, the frosting is a smoked mushroom and red wine pate that has agar agar added, then refrigerated until it sets, and then pureed again and piped onto the cupcake. The lollipop is a smoked portobello with a miso/cola bbq sauce. The soup is smoked cremini mushroom soup alternating with a potato and celery root soup.
As always, more pictures of food can be found on the blog.