Caramelized Cauliflower, Eggplant, Peruvian Patatas Bravas, Garam Masala, and Corn Nuts

Adapted by StarChefs.com
April 2012

INGREDIENTS:

Corn Nuts
(Yield: 2 cups)
1½ dry organic corn
3 cups water
fryer oil
salt
2 teaspoons creole spice
Patatas Bravas
(Yield: 2 cups)
3 cups quartered Peruvian fingerling potatoes
½ cup extra virgin olive oil
¼ cup smoked pimenton oil
2 tablespoons chopped garlic
1 teaspoon chopped thyme
salt
freshly ground black pepper
Roasted Cauliflower
9 (Yield: 2 cups)
3 cups cauliflower florets
½ cup extra virgin olive oil
2 tablespoons chopped garlic
1 teaspoons chopped thyme
freshly ground black pepper
Roasted Eggplants
(Yield: 2 cups)
1½ cups quartered Indian eggplant
1½ cups halved Thai eggplant
½ cup extra virgin olive oil
2 tablespoons chopped garlic
1 tablespoon grated ginger
1 teaspoon chopped thyme
salt
freshly ground black pepper
Garam Masala
(Yield: ¼ cup)
1 tablespoon coriander seeds
2 teaspoons cumin seeds
1 teaspoon brown mustard seeds
½ teaspoon whole black peppercorns
½ teaspoon whole cloves
½ teaspoon fenugreek seeds
5 to 7 dried Thai chilies
2 cinnamon sticks
3 bay leaves
1 teaspoon ground turmeric
sugar
salt
Ginger Paste
(Yield: 1 cup)
½ cup peeled ginger
½ cup extra virgin olive oil
Garlic Paste
(Yield: 1 cup)
½ cup peeled garlic
½ cup extra virgin olive oil
To Assemble and Serve
½ cup extra virgin olive oil
1½ teaspoons sambal
Salt and freshly ground black pepper
2 tablespoons chopped parsley
2 tablespoons chopped chives
1 tablespoon chopped
4 ounces

METHOD:

For the Corn Nuts:
Soak corn kernels in water for 3 days in the refrigerator. Drain water and dry kernels with a towel. Put kernels in a dehydrator and dry for 6 hours at 140°F. Preheat deep fryer to 350°F. Fry the kernels until they puff and get crispy. Drain fried kernels on paper towels and season with salt and Creole spice.

For the Patatas Bravas:
Preheat oven 400°F. In a large bowl, toss together the potatoes, olive oil, smoked pimenton oil, garlic, thyme, salt, and pepper. Spread the mixture onto a sheet pan and roast until potatoes are tender. Remove from the oven and cool.

For the Roasted Cauliflower:
Preheat oven 450°F. In a large bowl, toss together the cauliflower, olive oil, garlic, thyme, salt, and pepper. Spread the mixture onto a sheet pan and roast until the cauliflower begins to brown. Remove from the oven and cool.

For the Roasted Eggplants:
Preheat oven 350°F. In a large bowl, toss together the eggplants, olive oil, garlic, ginger, thyme, salt, and pepper. Spread the mixture onto a sheet pan and roast until eggplants are just tender. Remove from the oven and cool.

For the Garam Masala:
Preheat oven 350°F. On a baking sheet, combine the coriander, cumin, mustard, peppercorns, cloves, fenugreek, chilies, cinnamon sticks, and bay leaves. Toast in the oven until the spices are slightly brown. Cool. In a spice grinder, grind the spices to a fine consistency; transfer to a mixing bowl. Slowly add the ground turmeric. Add sugar and salt to eliminate bitterness and season. Keep refrigerated.For the Ginger Paste:

Combine the ginger and olive oil in a blender and purée until smooth.

For the Garlic Paste:
Combine the garlic and olive oil in a blender and purée until smooth.

To Assemble and Serve:
In a large sauté pan, add the extra virgin olive oil and heat until the first sign of smoke. Carefully add 2 teaspoons Ginger Paste, 2 teaspoons Garlic Paste, sambal, and 3 tablespoons Garam Masala. Stir ingredients together to infuse oil. Add 1 cup Peruvian Fingerling Potatoes, 1 cup Roasted Cauliflower, and 1 cup Roasted Eggplants and return to heat. Sauté vigorously for 3 to 5 minutes to meld flavors. Season with salt, pepper, and additional sambal and curry to achieve desired heat. Stir in the parsley, chives, thyme. Portion the Aloo Gobi into two bowls. Deglaze the pan with 1½ cups of water, reduce by half, and add the butter. Pour the "pan jus" over the Aloo Gobi and garnish with ½ cup crushed corn nuts.