Cutting-edge Cuisine: this fourth and final cutting-edge Cuisine section for 2001 showcases recipes from the Scottsdale Culinary Institute

The chefs at the Scottsdale Culinary Institute (SCI) in Scottsdale, Ariz., believe that an excellent culinary education begins with the mastery of basic cooking principles. This was the vision of Elizabeth Sherman Leite, who founded the institute in 1986 by combining her educational background, experience and zeal for properly prepared cuisine.

SCI rapidly built an international reputation of excellence, drawing students from throughout the United States and around the world. This global reputation inspired a partnership with Le Cordon Bleu in 1999, which resulted in the melding of classic French techniques and state-of-the-art American technology that has ushered in a new era of culinary art.

We are pleased to have SCI as our partner in Vegetarian Times' special Cutting-edge Cuisine section. Their student chefs have created a variety of unique recipes, just in time for holiday entertaining.

For more on Scottsdale Culinary Institute, call (480) 990-3773 or visit www.scichefs.com.

Spring Mix Salad with
Juniper Berry Vinaigrette,
Roasted Portobello Mushrooms
and Smoked Tofu

Created by Isaac Rivera

Serves 4 to 6

1 bag Earthbound Farm
  Spring Mix Salad
4 cups Colavita Extra Virgin
  Olive Oil
3 Tbs. juniper berries
4 medium portobello mushrooms
1 pkg. Nasoya Tofu
1/4 cup Eden Red Wine Vinegar

1. Soak salad in cold water to redistribute
moisture through leaves for about
10 minutes. Remove, let dry, and store
in damp paper towel.

2. Heat 1 cup olive oil over low heat.
Crush juniper berries. Place berries in oil.
Heat 10 to 20 minutes, cool.

3. Remove stems from mushrooms,
and scrape out gills.

4. Remove tofu from package, drain,
cut into 1/2 inch cubes.

5. After salad leaves have dried, season
with salt and pepper.

6. Make vinaigrette: After oil has
cooled, whisk in vinegar to taste. Season
with salt and pepper. Do not strain
out juniper berries.

6. Soak mushrooms in remaining olive
oil. Place on sheet pan in 350 [degrees] F. oven
until just tender, about 15 minutes. Let
cool, and cut into 1/2 inch cubes.

7. Preheat one side of outdoor grill.
Soak mesquite chips in water 10 minutes.
Drain. Place in aluminum pie
plate; wrap in foil, and poke several
times with knife. Put pie plate directly
on hot coals. Place tofu in ovenproof
dish; set on "off" side of grill. Cover,
and let smoke 20 minutes. Remove,
and let cool.

8. In bowl, combine mushrooms and
tofu with a little olive oil if needed. Season
to taste with salt and pepper. Spoon
tofu mixture into 2-inch-high round
mold in center of plate. Pack slightly to
hold shape. Gather seasoned greens,
and place around and on tofu and
mushroom mixture. Drizzle vinaigrette
on top of salad and around plate.

Wine Recommendation:

Frey Syrah

Sweet Potato Fries

Created by Ralph Morais

Serves 3 to 4

1 to 2 sweet potatoes, peeled
  and cut into fries
Spectrum Organic Shortening
Salt and pepper to taste

1. Fry sweet potato fries in shortening until
lightly golden. Season to taste with salt
and pepper. Serve with Avocado Dip.

Avocado Dip

1 medium avocado
1 cup plain yogurt
Salt to taste
Lemon juice to taste

1. In blender, puree flesh of avocado
with yogurt. Add salt and lemon juice
to taste.

Wine Recommendation:

Frey Chardonnay

Vanilla Rice Sunrise

Created by Ralph Morais

Serves 4 to 6

3 cups Vitasoy Soy Milk (vanilla)
3/4 cup rice flour
4 oz. frozen concentrate
  pina colada mix
1/2 cup sugar
8 oz. strawberry yogurt
3 oz. fresh fruit, chopped

1. In saucepan, combine soy milk,
rice flour, pina colada mix and sugar.
Cook until thick. Cool. Layer in parfait
glasses with strawberry yogurt,
and garnish with fresh fruit.

Wine Recommendation:

Frey Biodynamic Sauvignon Blanc

Plum Dressing Salad

Created by Ralph Morais

Serves 4 to 6

3 Tbs. Colavita Extra Virgin
  Olive Oil
1 tsp. Eden Selected Ume Plum
  Vinegar
2 Tbs. Joyva Sesame Tahini
1 pkg. Earthbound Farm Fresh
  Herb Salad Mix
1 pkg. DrSoy Soy Nuts

1. In salad bowl, combine olive oil,
vinegar and sesame tahini, blending all
ingredients.

2. Dress salad mix with dressing, garnish
with soy nuts.

Wine Recommendation:

Frey Gewurztraminer

Kaleidoscope Rice

Created by Kelly Ouellette

Serves 2

Fagor Pressure Cooker

2 cups short grain rice
2 to 5 cups boiling water
1/2 tsp. Colavita Extra Virgin
  Olive Oil
3 bell peppers (1 each red, green and
  yellow)

Ingredients for three types of pesto:

Tomato Hazelnut Pesto

3/4 cup hazelnuts
3/4 cup hazelnut oil
1/2 cup sun-dried tomatoes
1/2 tsp. dried thyme
1/2 tsp. dried ground mustard seed
1/2 tsp. white pepper
1 cup boiling water

Basil Saffron Parmesan Pesto

2 cups fresh basil leaves
3/4 cup Colavita Extra Virgin
  Olive Oil
1/4 cup Parmesan cheese (vegan
  alternative may be substituted)
2 tsp. salt
1/4 tsp. freshly ground pepper
10 to 12 strands saffron
1 tsp. turmeric
2 to 4 garlic cloves
1/4 cup boiling water

Spinach and Fennel Pesto

2 cups Earthbound Farm Baby
  Spinach
3/4 cup Colavita Extra Virgin
  Olive Oil
2/3 bulb of fennel (white part only)
1 Tbs. dried oregano
1/2 tsp. dried rosemary
1/2 tsp. white pepper
3 to 4 garlic cloves

1. Preheat oven to 425 [degrees] F.

2. Saute rice with olive oil for 1 to 2
minutes in pressure cooker.

3. Add water, and bring to boil. Cook
for 10 minutes in pressure cooker.

4. Brush bell peppers and fennel with
olive oil, and place on cookie sheet.
Roast peppers and fennel in preheated
oven until golden brown.

5. In blender/food processor, grind
hazelnuts into fine flour. While blade is
still turning, add hazelnut oil.

6. Soak sun-dried tomatoes in boiling
water to reconstitute. Drain tomatoes,
and add to processor. Add remaining
dry ingredients. Blend thoroughly.
Then set aside.

7. Combine all ingredients for Basil
Saffron and Parmesan pesto. Whirl in
food processor. Set aside.

8. Combine all ingredients for spinach
and fennel pesto. Whirl in food processor.
Set aside.

9. Peel peppers. Cut in half, and
remove seeds.

10. Separate cooked rice into 3 equal
parts. Into each 1/3 of rice, add one
dollop of each pesto.

11. Carefully spoon 1/4 cup rice into
each pepper half.

12. Place 3 stuffed peppers in center of
plate. Garnish with sun-dried tomatoes
and basil leaves.

Wine Recommendation:

Frey Biodynamic Petite Syrah

Tofu with Peppers and Onions

Created by Robert Dalton

Serves 4 to 6

Roasted Poblano Pepper Sauce:

2 poblano peppers
1 clove garlic, chopped
1/2 shallot, chopped
1 cup Colavita Extra Virgin
  Olive Oil
1 lime

1 pkg. Nasoya Extra Firm Tofu
  (1 lb., 3 oz.)
1 Tbs. green Thai curry paste
4 oz. water
1 onion, sliced lengthwise into thin strips
3 bell peppers (1 each red, green and
  yellow), seeded and cut into thin
  strips
3 Tbs. Colavita Extra Virgin
  Olive Oil
1/4 cup flour
1/4 cup pistachio nuts, ground fine

1. Roast peppers directly on stovetop
burners until blackened. Place peppers
in plastic bag to steam. Peel and seed
peppers. Cut into rough dice. In
blender, place shallot, garlic, half the oil
and peppers. Add juice of half the lime,
season with salt and pepper. Blend until
smooth. Add lime juice to taste.

2. Drain and press tofu according to
package directions. Slice into 1/2 inch
strips. Combine curry paste and water.
Marinate tofu in curry water 1 hour.

3. In large hot skillet, saute peppers
and onions in half of olive oil until soft.

4. Drain tofu and pat dry. Season with
salt and pepper. Combine flour and
ground nuts. Dredge tofu in flour/nut
mixture. Pat dry.

5. Heat remaining oil in large pan.
Saute tofu quickly in hot pan.

6. Serve by laying down a bed of peppers
and onions, and place tofu on top.
Drizzle liberally with sauce.

Wine Recommendation:

Frey Zinfandel

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