Spinach and Caramelized Asian Pear Salad
(spinach, Asian pear, dried cherries, fig vinaigrette)
The idea for this recipe came from a class I took back in 1999 with Michael Symon at WRSOC -- the grape leaves keep the tempeh from drying out, and add a nice visual element...
1 package of tempeh (8 oz)
Cut the tempeh into four strips lengthwise and then cut again in half giving eight pieces about four inches long.
Braising Liquid for Tempeh
1 tbs sake
1 tbs tamari or light soy sauce
In a small saute pan, place the tempeh in the mix of sake, tamari and add enough water so that the liquid comes up about halfway on the tempeh pieces. Bring to a boil, partially cover with a lid, and braise for about 10 minutes or until liquid cooks off.
Deep Frying The Tempeh
3 cups of Canola Oil
Drain the tempeh, and deep fried in 350 degree oil until golden (2-3 minutes). Drain on paper towels, let cool slightly.
Wrapping the Tempeh in Grape Leaves
8 packaged Grape Leaves, rinsed to remove brine
Take one piece of tempeh, and roll up in the grape leave like a cigar. Don't worry if it doesn't completely cover the tempeh. Repeat for the rest of the tempeh.
Wrapping Tempeh in Phyllo
8 Sheets of Phyllo Dough
1/4 olive oil
2 tsp. rosemary
2 tsp. herbes de provence
pinch of smoked salt
Mix together the oil, rosemary, herbes de provence and salt (you can adjust the balance of the mix depending on your affinity to rosemary)
Lay out one sheet of phyllo, brush the left side with the oil/rosemary/herbes de provence mixture, fold over and coat new exposed side.
Center the grape leaf wrapped tempeh about 2 inches from the bottom of phyllo, fold bottom flap up over the tempeh, brush exposed area. Fold the left and right sides of the phyllo inward and brush exposed areas. Roll the tempeh up, coating the exposed phyllo as you continue. Repeat for the other pieces of tempeh.
Here's a close-up of the final dish.
Here's a close-up of the Spinach and Caramelized Asian Pear Salad.