Potato

Portobello Frites

September  3, 2013

At their Philadelphia restaurant, VEDGE, Rich Landau and Kate Jacoby are redefining the concept of a vegan restaurant. This week, they'll be sharing recipes from their latest cookbook, giving away copies, and providing insight on how to make vegan cooking feel exciting and new.

Portobello Frites

Like most Francophiles, when we are not traveling to French-speaking (and -eating) destinations, we are at home, dreaming of them and inspired by them as we cook the foods we love. Steak frites is the definitive French bistro dish; our portobello version features a juicy red wine reduction that sings with tarragon and a touch of Dijon. You can easily make restaurant-crisp fries at home with the Vedge method: start with baked potatoes, then crisp them up in a little oil.

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Portobello Frites

Serves 4

2 russet potatoes, scrubbed
1 teaspoon coarse sea salt
1/4 cup olive oil
2 teaspoons salt
1 teaspoon minced garlic
1 teaspoon freshly ground black pepper
1 teaspoon minced shallots
4 portobello mushrooms, stems removed and caps wiped clean
1 cup dry red wine
1/4 cup vegetable stock
1 teaspoon Dijon mustard
1 tablespoon chopped fresh tarragon
1/4 cup canola oil for frying

See the full recipe (and save and print it) here.

Photo by Michael Spain-Smith

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The Food52 Vegan Cookbook is here! With this book from Gena Hamshaw, anyone can learn how to eat more plants (and along the way, how to cook with and love cashew cheese, tofu, and nutritional yeast).

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Husband-wife team Richard Landau and Kate Jacoby are the chefs/owners of Vedge and the newly opened V Street in Philadelphia. Chef Richard Landau has been at the forefront of the vegetarian dining scene since 1994, when he opened Horizons Café in Willow Grove. His mission has been to take the carnivore palate he grew up with and use it to translate vegetarian cuisine to a broader audience. During more than five years at Horizons off South Street in Philadelphia, he continued to push the envelope of meatless cuisine. In 2009, he was invited to serve the first-ever vegan dinner at the prestigious James Beard House in Manhattan. He is proud to have helped shape the culinary landscape in Philadelphia and is excited to further raise the bar for vegetable cuisine. Chef Kate Jacoby joined Landau in 2001 to throw her full support behind Horizons, the restaurant she had already grown to know and love as a customer. Her work on the line beside Landau helped hone her pastry skills and shaped her approach to desserts. As pastry chef, she strives to innovate vegan desserts and bring fresh ideas to rich, quality ingredients. And, as sommelier at Vedge, Kate includes the bar among her responsibilities. Her appreciation and enthusiasm for wine is evident in the lovingly selected wine list. Landau and Jacoby are both Philadelphia natives. They spend as much of their time as possible traveling the world to find natural beauty, inspiring cultures, and exciting new foods and drinks.

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