Golden Bowl Recipes

THE GRIT RESTAURANT GOLDEN BOWL

Steps:

• GRIT YEAST GRAVY: In a large, heavy-bottomed saucepan over medium heat, melt the margarine completely. Stir in flour and yeast until blended and continue to heat roux until mixture begins to bubble. Use only enough heat to maintain vigourous bubbling, whisking constantly for 4 minutes. This is the time required to cook the flour to smoothness, and vigourous whisking is important to avoid burning. Continue rapid, thorough whisking and add soy milk gradually. The mixture will quickly become thick and custard-like. Combine soy sauce, water, and Worcestershire sauce and add to gravy gradually. Blend well after each addition, and do not add liquid so rapidly that gravy is very thin. If gravy does become thin from the addition of too much liquid, continued cooking will thicken it. Set gravy aside, and reheat before serving, or hold over very low heat while preparing the rest of the Grit Golden Bowl. Add more water as needed to maintain a good consistency if holding over low heat. (note: I halved the gravy recipe in The Grit cookbook to come up with these measurements, so you might have to adjust the flour/yeast and water measurements a bit to arrive at the desired consistency (we always make the full amount, because we use the gravy on other things)) GRIT-STYLE TOFU Cut tofu into cubes smaller than playing dice. Lightly oil a non-stick skillet and place over high heat. Allow oil to heat slightly, and add tofu. Saute, tossing with a non-metal spatula until evenly and lightly golden brown. Sprinkle lightly with soy sauce, saute briefly to further brown tofu. Remove from skillet, draining and discarding any excess fluid. Rinse and wipe skillet dry, lightly oil and place it over high heat. Allow oil to become very hot and add tofu. Saute tofu, tossing with a non-metal spatula almost constantly until very well browned. Sprinkle with soy sauce to taste. Sprinkle with nutritional yeast to coat tofu cubes and, tossing vigorously, saute for a few seconds and remove from heat. Keep warm in the oven while you finish cooking the veggies. SAUTEED VEGETABLES Heat 1 tablespoon vegetable oil over medium-high to high heat. Add onions and saute until soft and translucent. Add bell pepper and saute for 1 or 2 minutes, until slightly cooked, but still firm. Add zucchini and yellow squash, and saute for another minute or two, until squash is slightly cooked but still firm. Add mushrooms and cook until they give up their water. (note- other veggies of your choice can be substituted; onions are always a good base, and the zucchini and yellow squash go well with the gravy, and so we always use these as a base, but we've also used other bell peppers, broccoli, carrots, and peas with tasty outcomes). TO SERVE Spoon 1/2 cup of cooked brown rice into a bowl, top with veggies, tofu, and gravy, and enjoy! For a tasty option, you can also garnish with shredded mild cheddar. This recipe was put together based on a menu item (The Golden Bowl) at The Grit Restaurant in Athens, Georgia, and uses the following recipes from The Grit Restaurant Cookbook: * Grit-Style Tofu (page 8) * Grit Yeast Gravy (page 7)

GOLDEN BOWL

Steps:

• Heat 1 Tbs. oil in large nonstick skillet over high heat. Add tofu, and sauté 10 to 15 minutes, tossing with spatula, until light golden brown all over.
• Sprinkle with soy sauce, and sauté 2 to 3 minutes more to further brown tofu. Transfer tofu to paper-towel-lined plate. Drain and rinse skillet, and wipe dry.
• Heat remaining 1 Tbs. oil over high heat. Add tofu and all vegetables. Sauté 5 to 7 minutes, or until tofu is browned and vegetables are tender, tossing constantly with spatula.
• Sprinkle with soy sauce to taste. Sprinkle nutritional yeast over tofu to coat. Sauté a few seconds more. Remove from heat. Serve over brown rice.

GOLDEN BOWL

Steps:

• Finely grate the ginger, wrap it in cheesecloth and squeeze out the juice.
• Make simple syrup by combining the superfine sugar with 1 cup water in a jar; shake until sugar is dissolved. (This will keep in the refrigerator for weeks.)
• In a mixing glass, muddle salt and fennel fronds. Add whiskey, orange juice, 1 teaspoon simple syrup, absinthe, lemon juice and 1/2 teaspoon of the ginger juice. Fill mixing glass 2/3 full of ice and shake vigorously. Taste and add more simple syrup if you like.
• Using a fine mesh strainer, pour into a chilled cocktail glass. Garnish with a sprig of fennel frond.