Between Harlem and Heaven by Alexander Smalls & Alexander Smalls

Author:Alexander Smalls & Alexander Smalls
Language: eng
Format: epub
Publisher: Flatiron Books
Published: 2017-12-28T05:00:00+00:00

1 • Hibiscus

2 • Turmeric

3 • Cinnamon

4 • Coriander seeds

5 • Sesame

6 • Pink peppercorns

7 • Aleppo pepper

8 • Szechuan peppercorns

9 • Nutmeg

10 • Ginger

11 • Curry powder

12 • Black cardamom

13 • Allspice

14 • Smoked salt

15 • Green cardamom

16 • Mustard seed

VEGETARIAN ENTRÉES

King Mushrooms with Harissa Vinaigrette, Roasted Carrots, Carrot Curry Puree, and Cipollini Onions

6 servings

PREP TIME

30 minutes

COOKING TIME

30 minutes

TOTAL TIME

1 hour

2 pounds king mushrooms, cleaned and left whole(or large oyster mushrooms)

6 cloves garlic, finely chopped

¼ cup olive oil

1 teaspoon kosher salt

¼ teaspoon freshly groundblack pepper

¼ cup Harissa Vinaigrette

Roasted Cipollini Onions

Roasted Baby Carrots

Carrot Curry Puree

The secret to this dish is taking market-fresh vegetables, roasting them until they are crisp-tender, and then tossing them in a spicy vinaigrette. Clean eating has never tasted this good.

Preheat the oven to 400°F.

In a large bowl, toss the mushrooms, garlic, oil, salt, and pepper. Arrange in a single layer on a parchment-lined baking sheet.

Roast for 15 minutes, flip the mushrooms, and continue roasting for 10 to 15 minutes, until golden brown and tender. Toss the mushrooms with the vinaigrette while still warm. Serve with the Roasted Cipollini Onions, Roasted Baby Carrots, and Carrot Curry Puree.

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