Angel Hair Pasta and Vegetable Ribbons
By Daniel Boulud
2 medium shallots, thinly sliced
2 cups grapeseed oil
4 stalks celery, peeled into ribbons*
1 medium carrot, peeled into ribbons
1 medium leek, white part only, quartered lengthwise
1 1-inch length lemongrass, crushed
3 sprigs cilantro, stems removed
2 Tablespoons soy sauce
16 shiitake mushrooms, stemmed and quartered
2 packages (7-ounce) enoki mushrooms
1 bunch scallions, cut on the bias into 1-inch pieces
1 Tablespoon thinly sliced ginger
1 teaspoon toasted sesame oil
Pinch of red pepper flakes
1 lime, juiced
½ pound angel hair pasta
2 Tablespoons toasted sesame seeds
*Using a vegetable peel, peel the vegetable into long "ribbons."
Soak the shallots in cold water for 5 minutes, then drain and pat dry. Combine the shallots and grapeseed oil in a saucepot over medium heat for 5 to 10 minutes. Remove the shallots, using a slotted spoon, and drain on a paper towel. Season with salt and set aside.
Soak the celery, carrot and leek in cold water. Set aside.
Pour 4 cups water into a large saucepot. Add the lemongrass, cilantro, soy sauce, salt, mushrooms, scallions and ginger, and bring to a boil. Reduce heat and simmer for 15 minutes. Drain the celery, carrot and leek, and add to the saucepot. Add the sesame oil and red pepper flakes. Simmer for 5 to 7 minutes. Add the lime juice.
Bring a large pot of salted water to boil. Add the pasta and cook according to package directions. Drain and divide among 4 bowls. Spoon the vegetable and broth over the past. Top with the crispy shallots and sesame seeds.
Adapted by StarChefs.com
Yield: 4 Servings
Round Out the Meal:
With a mixed green salad.
Go easy on the red pepper flakes.
An Amber beer.
From Daniel Boulud's Cafe Boulud Cookbook: French-American Recipes for the Home Cook by Daniel Boulud and Dorie Greenspan, Scribner 1999