Wild Cooking: Surprising Seasonal Dishes With Fresh Vegetables and Fruits

by Frank Fol, Ilse De Vis

Overview

• Innovative and inspiring fresh fruit and vegetable recipies by master vegetable chef, Frank Fol

• An original taste experience for every season

• Deliciously simple dishes, served on beautiful ceramics created by Wild Moon

• Ilse De Vis and Frank Fol combine artisanal passion with innovative vegetable preparations

Wild Cooking presents innovative and inspiring fruit and vegetable recipes for wonderful, seasonal meals, served on handmade artisanal ceramics. Throughout his career, Frank Fol, the former chef/owner of a Michelin starred restaurant in Belgium, has been passionate about vegetables. In this new cookbook, he teams up with Ilse De Vis of Wild Moon Ceramics to create delicious recipes for cooking vegetables immaginatively, yet simply. Their culinary television program, “Z-Mastercooks” on Kanaal Z (a Belgian television channel), is currently one of the most-watched programs on the platform.

Product Details

ISBN-13:	9789401480093
Publisher:	Acc Publishing Group Ltd
Publication date:	01/28/2022
Pages:	192
Sales rank:	1,029,977
Product dimensions:	8.18(w) x 10.20(h) x 0.92(d)

About the Author

The Vegetables Chef® Frank Fol is a pioneer in cooking with vegetables. A former chef and restaurant owner, he is now an international speaker and consultant on cooking with vegetables and is the founder of We’re Smart ®World, a global advocacy organization. With We're Smart® World, he unites people and companies working towards health, ecology and sustainability. Ilse De Vis is a television presenter and ceramic artist, she has created a line of elegant, earthy ceramic ware under the name Wild Moon. Together they are the faces of Z-Mastercooks on Kanaal Z.

Table of Contents

Spring

Stir-fried cauliflower and turnip greens with Greek yogurt and oatmeal 24

Watermelon-lime drink with mint 24

Crackers with carrot salad and Kikuna Leaves 25

Fresh water with celery and Motti Cress 25

Grilled, toast with apple-tomato marmalade, truffle dust and Floregano 29

Cucumber gazpacho with kefir and Melissa Cress 30

Smaakbom® salsa with Légumaise Thai and Ghoa Cress 34

BBQ croque radish with mushroom and truffle Légumaise and Garden Cress 37

Pea soup with lemon balm, fried shallots, sweet potato and sea fennel 41

Finger food: Shiso Leaves Green with a celery, tomato, egg mimosa and white truffle oil spread 42

BBQ shallot "oysters" with potato, raspberry and Limon Cress 46

Chard-peach pillows with grilled chard sticks, chermoula and Vene Cress 51

Cabbage wushi with quinoa, mitsuna lettuce, Thai basil, black sesame and Légumaise Thai 57

Asparagus spaghetti with potato straws, caviar and RucolaCress 58

BBQ pointed cabbage steak with radish sauce, cashew nuts, argan oil and Kyona Mustard Cress 61

Braised turnips with redcurrant, tempranillo, gomasio and Mustard Cress 64

Ripe pear and fennel carpaccio, pink grapefruit, pistachio, goji berry and Yka Leaves 67

Grilled honey-lacquered rhubarb, ginger nut crumble, olive ice cream and Honny Cress 71

Strawberry-rhubarb sweet with lemon and Paztizz Tops 72

Cauliflower slices with crema di tartufi bianchi and Persinette + Raw asparagus curls with salsa tartufata and RucolaCress 74

Mangetout, truffle honey and fresh Belgian goat cheese 77

Chocolate brownie with truffle honey 79

Summer

Roasted leek tagliatelle with marjoram, turnips and argan oil 83

Open lasagne with watermelon, fennel carpaccio, dill, baby spinach, yellow cherry tomatoes and lemon 85

Cold watercress soup with Hippo Tops, redcurrants and argan oil 89

Yellow carrot and chervil salad with nori, sesame and ice tea 90

Sweet pepper caviar with marjoram, green olives, burrata flakes and Aclla Cress 92

Cucumber lasagne with raspberry, lemon verbena, lemon juice and Iluigi's olive ice cream 95

Apricot marmalade with lavender, fresh yogurt, olive oil and Limon Cress 99

Spaghetti with yellow courgette, baby spinach and wild garlic, Motti Cress and toasted bread topping 100

Pattypan squash burgers with mozzarella, roasted leek and fresh thyme 104

Cucumber salad with Thai basil, shallot, lime, red chilli, roasted peanuts and Syrha Leaves 107

Fresh cherries with cottage cheese, fresh lemon balm, honey and apple blossoms 111

Bitter chocolate chunks with olive oil, coarse sea salt and Limon Cress 112

Braised spring onion with lemon verbena, paprika and flax seeds 115

Autumn

Fork-crushed potatoes and chestnut mushroom carpaccio with Motti Cress and celery sauce 121

Chard spaghetti with shiitake, cashew nuts and Citra Leaves 125

Kohlrabi ravioli and purple cauliflower with hazelnuts and Jasmine Blossoms 126

Braised carrot with ginger, green asparagus, lime and sunflower seeds 130

Roasted onion stew with chestnut mushroom, savory and grated radish 135

Rigatoni with broccoli pesto, lemon, roasted red onion, fresh apricots and Jasmine Blossoms 139

Crushed strawberry with ginger, courgette, pistachio ice cream and Limon Cress 140

Radish vermicelli with fresh goat cheese, roasted buckwheat, Légumaise Italia and Adji Cress 144

Salad of green grapes and sweet potato, black sesame, dill, lime, yellow cherry tomato and Anise Blossoms 147

Braised celery sticks with creamy potatoes, goat cheese and caviar 149

Shallot with turmeric, cauliflower and cucumber with curry 152

Winter

Celeriac grilled over an open fire with gomasio, rosemary, vinaigrette of pink grapefruit, cranberries and Ghoa Cress 159

White cabbage tagliatelle, mashed red cabbage, hazelnut, pumpernickel bread crusts and Lupine Cress 161

Turnip royal with Kyona Mustard Cress 164

Sweet potato hummus with sesame crackers and Cuzco Leaves 170

Roasted chickpea chermoula with briefly braised endive, lemon and Gangnam Tops 173

Chicory poached in orange, pine cone, liquorice, fresh tarragon and clove broth 175

Roasted winter carrots with cumin, radish sprouts and Hippo Tops 176

Red chicory salad and fried orange slices with mixed spice and Shiso Green 178

Brussels sprouts skewer on the BBQ with apple-elderberry compote and Scarlet Cress 181

Baked potato with raw Jerusalem artichoke strands, argan oil, caviar and Persinette Cress 185

Pumpkin blinis with fresh cheese and Maoi Caviar 188

Grilled winter leek with beetroot-pear coulis, puffed black rice and Scarlet Cress 193

Pear compote with ginger and turmeric, nocciola olive ice cream, roasted hazelnut and Yka Leaves 195

Open pumpkin ravioli with Achelse blue crumble, parsley sauce and Yka Leaves 196

Yellow beetroot rolls with shiitake-hazelnut filling, Legumaise truffle and RucolaCress 198