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MARKET VEGETABLES AND THOUSAND ISLAND POWDER

MARKET VEGETABLES AND THOUSAND ISLAND POWDER

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Ingredients

Adjust Servings:
Dehydrated Vegetables
1 bulb fennel thinly sliced
1 red onion thinly sliced
5 zucchini blossoms thinly sliced
Sunchoke Dirt
blended oil
1 cup sunchokes diced
Salt
Roasted vegetables
1 cup squash diced
1 cup Brussels sprouts halved
1 cup heirloom carrots
1 cup corn kernels
1 cup Romanesco florets
blended oil
Thousand Island Powder
10 grams malt vinegar powder
15 grams tomato powder
10 grams yogurt powder
10 grams buttermilk powder
5 grams onion powder
2 grams garlic powder
2 grams dried dill
To Assemble and Serve
extra virgin olive oil
1/2 cup arugula
2 nasturtium leaves
1/2 cup chickweed
Lemon Juice
Features:
  • Gluten Free
Cuisine:
    • Serves 4
    • Medium

    Ingredients

    • Dehydrated Vegetables

    • Sunchoke Dirt

    • Roasted vegetables

    • Thousand Island Powder

    • To Assemble and Serve

    Directions

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    Dehydrated Vegetables

    1. Lay vegetables on dehydrator trays, and in a dehydrator set to 160°F, dry vegetables for 24 hours.

    Sunchoke Dirt

    1. Heat oven to 300°F. In a sauté pan, heat oil on low flame and caramelize sunchokes until golden.
    2. Remove from heat, cool to room temperature, and purée in a food processor.
    3. Spread onto a half sheet and bake until dry.
    4. Remove from oven, cool, and then pulse in a food process to form crumbs.
    5. Season with salt.

    Roasted Vegetables

    1. Heat oven to 400°F. Separately, toss each vegetable in olive oil, place on a roasting pan, and roast until tender.
    2. Remove from oven and cool, storing vegetables separately.

    Thousand Island Powder

    1. In a bowl, combine all ingredients and stir until uniformly blended.

    To Assemble and Serve

    1. Gently warm Roasted Vegetables and toss with a little olive oil.
    2. Dust with about 1 tablespoon Thousand Island Powder.
    3. Plate Roasted Vegetables on a pile and dust with Sunchoke Dirt.
    4. Dress the greens with olive oil and lemon juice.
    5. Plate the greens on top of and around the vegetables and garnish with Dehydrated Vegetables.

    Christopher Cipollone

    Growing up in New York’s bountiful Hudson Valley, Chris always knew he would become a chef, having learned from an early age to appreciate the local and seasonal ingredients that surrounded him.  His parents, both wine industry professionals, encouraged him to attend the Culinary Institute of America.  After graduating at the top of his class, he received a scholarship from Gruppo Ristoratori Italiani, a non-profit organization dedicated to popularizing authentic Italian cuisine, to travel throughout Italy for two months to study the country’s food and wine.

    Chris returned to Westchester where he trained under Chef William Saverese in progressive French cooking technique at Le Cremaillere.  He then went on to revamp Auberge Maxime, and later, open Vox.  Looking to join the NYC restaurant scene, Chris left Vox in 2006 to run the kitchen at Dylan Prime for four years, after which he accepted the chef de cuisine position of Chef Scott Conant’s Faustina at The Cooper Square Hotel.  He then partnered with general manager Jeffrey Tascarella to open Tenpenny in 2011.  It was there that he met Simon Kim and the idea of Piora was born.

    Chris thrives on the artistry of cooking and believes that food be should fun.  At Piora, he takes inspiration from seasonal ingredients and lets them shine through precise cooking with minimal manipulation.  When he is not in the kitchen, Chris loves to learn about the food of other cultures by exploring New York City, dining with friends, reading and traveling.

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