Entertaining in the Raw by Kenney, Matthew -- Read -- Imperial Library of Trantor

Index

Entertaining in the Raw

Matthew Kenney

Photographs by Miha Matei

Acknowledgments

Entertaining in the Raw Introduction Blossom

Sweet Pea Flan with Macadamia Foam, Lime Powder, and Black Sesame Tuile

Flan Foam Lime Powder Tuile

Yellow Corn Chowder

Chowder Garnish

Cream of Matsutake Soup, Pignoli Dumplings, Pears, and Tarragon

Filling Wrappers Soup Garnish

Ragout of Spring Vegetables, Chanterelle Essence, and Pignoli “Parmesan” Crisp

Ragout Broth Ragout Sauce Essence Crisps Garnish

Basil Raviolini with Summer Tomato Sauce

Raviolini Wrappers Raviolini Purée Sauce Garnish

Basil Black Pepper Wrappers, Macadamia “Cheese,” Cherry Tomatoes, and Avocado

Wrappers “Cheese” Dried Cherry Tomatoes Garnish

Squash Blossoms with Pistachio Purée, Green Zebra Fondue, Pine Nuts, and Purple Basil

Squash Blossoms Purée Fondue Garnish

Ginger Cantaloupe “Gelato” and Watermelon Granité with Muscat Honeydew Purée

“Gelato” Granité Purée Garnish

Frozen Chocolate Pudding with Cinnamon-Glazed Plums, Chocolate Basil Wafers, and Vanilla Bean–Plum Syrup

Pudding Plums Wafers Syrup Garnish

Marinated Tomato Salad, Pine Nut “Parmesan,” Basil Oil, Micro Greens, and Black Pepper

Tomatoes “Parmesan” Oil Garnish

Golden Tomato and Lemon Cucumber Gazpacho with Avocado Salsa

Gazpacho Avocado Salsa Garnish

Apricots with Star Anise Syrup and Crumble

Apricots Crumble Syrup

Beet Ravioli with Fava Bean Purée and Green Herb Oil

Beets Purée Oil Garnish

Plum Carpaccio with Vanilla-Agave Syrup and Ginger Cream

Carpaccio Syrup Cream Garnish

Raspberry Parfait, Vanilla Bean Cream, Dark Chocolate Sauce, and Coconut Brittle

Brittle Cream Sauce Garnish

Green Tomato–“Ricotta” Tart with Basil “Ice Cream”

Tart Confit “Ice cream”

Contemporary

Hijiki and Kohlrabi with Sweet Tahini Dressing

Hijiki Dressing Garnish

Black-and-White Tofu, Trumpet Mushroom Salad, Sesame Enoki Mushrooms, White Asparagus, and Miso Broth

White Tofu Black Tofu Mushrooms Salad Asparagus Broth

Black Sesame and White Coconut Dumplings with Creamy Miso Sauce

Black Sesame Dumplings White Coconut Dumplings Filling Miso Sauce Garnish

“Paul Smith” Basil and Young Spinach-Striped Flan with White Cardamom Foam and Lemon Dust

Flan Lemon Dust Foam

Rothko Terrine and Grapefruit-Infused Jicama “Rice”

Terrine “Rice”

Portobello “Foie Gras” on Sun-Dried Tomato Flatbread

“Foie Gras” Flatbread Garnish

Jackson Pollock Raviolo with Arugula Pesto

Raviolo Pesto

Cubist Mushrooms and White Asparagus with Red Pepper Curry Sauce and Black Sesame Crackers

Asparagus Mushrooms Curry Sauce Crackers

Shiitake Ravioli with Broccoli Rabe, Balsamic Fig Purée, and Ginger Cream

Wrappers Filling and Rabe Purée Cream

Green Tea Canneloni, Banana Lemongrass Cream, Almond “Gelato,” and Goji Lime Sauce

Canneloni Cream “Gelato” Lime Sauce

Ocean Vegetables and Squash Noodles with Oyster-Mushroom Escabeche, Faded Green Caviar, and Miso Tahini Sauce

Vegetables Noodles Escabeche Caviar Sauce Garnish

Gnocchi of Broccoli Rabe with Ginger Cream Sauce, Concord Grape Chutney, Manchego Paper, and Dust of Three Leaves

Broccoli Rabe Gnocchi Chutney Sauce Manchego Paper Dust of Three Leaves

Frozen Pumpkin Flan, Cinnamon Foam, and Mandarin Candy

Flan Foam Candy

End-of-Season Heirloom Tomatoes, Warm “Cheese” Crisps, and Melting Olive Oil “Ice Cream”

Tomatoes Crisps “Ice cream”

Lipstick Sweet Pepper and Basil Wrappers with Marinated Greens, Truffle Cream, and Marcona Almond Paste

Almond Paste Sweet Pepper Wrappers Basil Wrappers Greens Cream

Inspiration

White Corn Tamale, Serrano-Spiced Portobello, Raw Cacao Mole, and Guacamole

Tamale Portobello Mole Cornhusks Guacamole Garnish

Bitter Broccoli Ravioli and Pine Nut “Cheese” in Chocolate Wrappers with Orange Powder and Pinot Noir Sauce

“Cheese” Rabe Wrappers Sauce Powder

Chocolate Chili Tacos with Marinated Arugula, Pear Tomatoes, and Pignoli “Sour Cream”

Taco Shells “Sour Cream” Arugula Tomatoes Garnish

Cinnamon Graham Cookie with Marshmallow Crème and Dark Chocolate Fondue

Cookie Crème Fondue Garnish

Raspberry Sundae with Vanilla Bean “Ice Cream,” Chocolate Anise Syrup, and Candied Walnuts

Raspberries Walnuts Syrup “Ice cream” Garnish

Saffron Avgolemono, Portobello “Meatballs,” Oregano Cream, and Lemon Balm

Avgolemono “Meatballs” Cream Garnish

Cacao Crêpes and Sweet Mint Custard with Black Cacao Sauce

Crêpes Mint Custard Jam Sauce Banana “Ice Cream”

Frozen Mint Panna Cotta with Marshmallow Whip, Vanilla Wafers, and Bittersweet Cacao Sauce

Panna Cotta Whip Wafers Sauce

Chocolate Cake with Sweet Cherries, Spiced Cinnamon “Ice Cream,” and Cayenne-Cacao Syrup

Cake Cherries “Ice cream” Syrup

Oreo Cookie with Cream Filling, Vanilla Bean “Ice Cream,” and Black Cocoa Syrup

Cookie Cream Filling “Ice Cream” Syrup Garnish

Susie Q, Raspberry Sauce, and Red Curry “Ice Cream”

Cake Cream Sauce “Ice cream”

Yellow Squash Pasta, Creamy Saffron Broth, and Wild Fennel

Pasta Broth Bread Crumbs Garnish

Oyster Mushrooms and Hijiki Caviar with Leek and Brazil Nut Truffle Foam

Mushrooms Shells Caviar Foam Garnish

Spice

Black Sesame Paratha, Spiced Cucumbers, and Mango–Green Papaya Chutney

Paratha Cucumbers Chutney Garnish

Citrus Tart, Raspberry Leaf–infused Cherry Sauce, and Rosewater “Ice Cream”

Sauce Crust Filling “Ice Cream”

Heirloom Tomato Pavé and Preserved Lemon Dressing with Green Olives and Pine Nuts

Pavé Dressing Garnish

Shiitake Bisteeya with Ginger-Cilantro Sauce, Candied Almonds, and Wilted Spinach

Bisteeya Wrappers Bisteeya Mushrooms Candied Almonds Sauce Spinach Garnish

Spring Vegetable Tagine with Couscous, Harissa, and Cumin Flatbread

Tagine Couscous Harissa Flatbread

Orange Blossom Water Tart with Star Anise “Ice Cream”

Crust Filling “Ice Cream” Garnish

Ginger Date Flan with Mint Syrup, Sesame Brittle, and Shaved Green Pear

Brittle Flan Syrup Garnish

Avocado Tartare with Tamarind-Glazed Cherry Tomatoes, Black Sesame Pappadam, and Curry Froth

Tartare Pappadam Froth Tamarind-Glazed Cherry Tomatoes

Sweet Pea Samosas, Mint-Almond Chutney, and Pickled Lime “Yogurt”

Wrappers Filling Chutney “Yogurt” Garnish

Spring Vegetables with Curry Sauce, “Rice” with Coconut Sauce, and Banana-Ginger Raita

“Rice” Coconut Sauce Vegetables Curry Sauce Raita Garnish

White Raisin Shiitake Dosas, Cilantro Cream, and Ginger-Tomato Chutney

Dosas Filling Chutney Cream Garnish

Creamy Mango Pudding, Cardamom Kulfi, and Crispy Lime Macaroon

Pudding Kulfi Macaroon

Apricot “Yogurt” Cake, Sweet Cream, Pistachio Tuiles, and Anise Syrup

Cake Cream Tuiles, optional Syrup

Vegetables and Grape Leaf Dolmas with Sumac Flatbread and Cool Mint, Tahini, and Aleppo Pepper Sauces

Vegetable Dolmas Grape Leaf Dolmas Flatbread Mint Sauce Tahini Sauce Aleppo Pepper Sauce

Radiance

Caribbean Conch Chowder

Cream Assembly

Roasted Sweet Pepper Soup, Basil Manti, and Hazelnut “Yogurt”

Soup (2 Quarts) Wrappers Filling “Yogurt” Garnish

Spinach and Beet Ravioli, Cashew “Ricotta,” Wilted Spinach with Basil, and Wine Pear Sauce

Ravioli “Ricotta” Sauce Spinach Garnish

Arugula Gnocchi, Sweet Pepper Sauce, Marinated Asparagus, and Pine Nut “Parmesan”

Gnocchi Sauce Asparagus “Parmesan”

Orange-Pineapple Flan and Lime Syrup

Flan Syrup

Salpicao Salad with Pineapple Carpaccio and “Fried” Jicama

Dressing Vegetables Jicama Garnish

Creamy Eggplant and Hummus Cream in Almond Tart Shells with Green Olive Tapenade

Tart Shells Cream Tapenade Eggplant

Summer Squash Pancakes with Garlic Flower “Yogurt,” Sweet Tomato Jam, and Crisp Fennel

Macadamia Purée Pancakes (Yields 9) “Yogurt” Jam Assembly

Golden and Green Cannelloni with Sun-Dried Tomato–Ginger Marinara, Mint-Basil Pistachio Pesto, Green Zebra Tomatoes, and Pine Nut and Black Truffle “Ricotta”

Cannelloni “Ricotta” Pesto Marinara Assembly

Pine Nut Tartlet, Basil “Crème Fraîche,” and Sweet Tomatoes

Tart Shells “Crème Fraîche” Tomatoes Garnish

Caldo Verde, Jicama Broth, Eggplant Bacon, Marinated Chard, and Garlic and Onion Bread

Broth Eggplant Bacon Chard Bread (yields 1 sheet) Assembly

Shiitake Moqueca and Coconut “Rice”

“Rice” Moqueca Sauce Mushrooms Tomatoes Garnish

Brigadeiro, Pudim de Leite, and Canjica “Ice Cream”

Brigadeiro Pudim de Leite Caramel Sauce “Ice Cream” Assembly

Creamy Sage-Pumpkin “Risotto” with Wild Mushrooms

“Risotto” Wild Mushrooms Amaretti Garnish

Red Pepper Almond Romesco Dumplings with Marinated Dandelion Greens, Frozen Basil “Butter,” and Green Olive–Preserved Lemon Relish

Dumpling Wrappers Romesco Dandelion Greens Basil “Butter” Relish

Revolution

Empanada de Espinaca y Salsa de Tomate: Empanada with Spinach, Tomato Relish, and Cilantro-Mint Purée

Pastry Filling Spinach Relish Purée Garnish

Hallacas Vegetarianas: Vegetable Tamales with Tomato-Chile Sauce

Filling Sauce “Sour Cream” Assembly

Cornbread Bruschetta with White Truffle “Sour Cream” and Spiced Tomatoes

Bruschetta “Sour Cream” Tomato Assembly

Orange, Pistachio-Cacao, and Mesquite Truffles

Truffle Base Orange Powder Pistachio-Cacao Center Mesquite-Maca-Maple Sugar

Picadillo Santiaguero, Arroz Amarillo, y Mariquitas: Portobello-Meat Stew with Yellow “Rice,” Crisp Plantain, and Macadamia “Sour Cream”

Picadillo Yellow “Rice” Plantain “Sour Cream” Garnish

Natilla de Chocolate, Majarete y Turron de Coco: Chocolate Pudding, Sweet Corn Flan, Coffee-Cinnamon Syrup, and Crispy Chile Macaroons

Pudding Flan Macaroons Syrup Garnish

Chile Rellenos, Monta-Raw Jack “Cheese,” and Cacao Mole

Rellenos Filling “Cheese” Cacao Mole Red Pepper Sauce Garnish

Tacos de Tomates al Sol con Crema Cítric: Tomato Tacos with Citrus Cream

Taco Shells Cream Tomatoes Spinach Garnish

Chocolate Ancho Chile Tarts with Lime-Spiced Mango Chutney and Cinnamon Vanilla Cream

Tart Crust Cookie Crumb Flour Tart Filling Chutney, optional Vanilla Cream

Oyster Mushroom Seviche and Bitter Orange–Lime Sauce

Seviche

Summer Rolls and Red Chili–Pineapple Dipping Sauce

Summer Rolls Dressing Dipping Sauce Assembly

Ensalada Criolla, Cebollas Fritas y Vinagreta Cubana: Cuban Salad with Breaded Onion Rings and Cilantro Lime Vinaigrette

Vinaigrette Onion Rings Red Bell Pepper Dust Assembly

Mediterranean Mini Tartlets

Crust Hummus Tomatoes Tapenade Garnish

Tricolor Sesame-Cashew Dumplings and Sweet Chile–Lime Sauce

Wrappers Filling Sauce Assembly

Empadinhas de Queijo: “Cheese” Empanadas

Shells Filling

Sushi and Nigiri: Inside-Out Elephant Roll with Chipotle Mayo, Banana-Banana with Umeboshi Wasabi Sauce, and Pickled Lotus Nigiri

Sushi “Rice” “Mayo” Inside-Out Elephant Roll Banana-Banana Nigiri Pickled Ginger Assembly

Blueberry and Sweet “Cream Cheese” Mini Tartlet

Tart Crusts “Cream Cheese” Garnish

Almond-Lavender Pie in Coconut-Macaroon Crust

Crust Filling

Meaningful

Zaru Somen and Sweet Dashi Sake Broth

Broth Somen

Ba Bao Fan Blessing Eight-Treasure “Rice”: Candied Fruits with “Longan” Syrup

Sweet “Rice” Fruits and Nuts “Longan” Syrup Assembly

Pearl Balls with Spicy Mango Salsa

Portobello “Meatballs” Sticky “Rice” Spicy Mango Salsa Assembly

Mochi “Ice Cream”: Goji Berry, Vanilla Lemongrass, Green Tea

Mochi Goji Berry “Ice Cream” Vanilla Lemongrass “Ice Cream” Green Tea “Ice Cream” Black Cacao Syrup Assembly

Jiaozi Three Ways: Sweet-and-Sour Tofu with Spiced Cashews, Caramelized Shiitake with Bamboo Shoots, and Bok Choy with Lotus Root

Tofu with Cashews Shiitake with Bamboo Shoots Bok Choy with Lotus Root Final Assembly

Cold Spicy Long-Life Noodles with Ginger Sauce

Noodles Sauce

Vietnamese Pho Broth with Tofu

Broth Tofu Assembly

Fortune Cookies Spicy “Fried” Spring Rolls with Sweet Tamarind Fondue

Wrappers Filling Tofu Chile Sauce Sweet Tamarind Fondue Garnish

Thai Cucumber Salad

Salad Dressing Garnish

Metric Conversion Chart

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