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1
Each of the three grain combinations can be formed using timbales or other molds, or by the quenelle method using two large tablespoons.
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COUSCOUS, RICE AND QUINOA: Heat all couscous ingredients in a double boiler until warmed through.
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Pack mixture into 6 small timbale molds (or scoop mixture in a tablespoon, round a second tablespoon over the mixture and press spoons together).
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Unmold mixture and set aside.
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Repeat procedure with basmati rice ingredients; set aside.
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Repeat with quinoa ingredients; set aside.
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COULIS: Grill, broil or roast corn in their husks for 10 to 12 minutes, until corn is cooked.
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Discard husks and remove kernels from cobs.
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In a food processor blend kernels with enough water to produce a sauce.
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Pass mixture through a fine strainer, and season the liquid with salt and pepper.
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TO SERVE: Pour coulis on 6 plates and place one serving of each grain on each plate.
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12
Garnish couscous with fried sage leaves; garnish basmati rice with fried zucchini.
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13
NOTES: To make tomato concasse, peel, seed and dice tomatoes and toss with olive oil, salt and pepper.
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14
To make shiitake duxelles, finely mince mushrooms and saute in oil with a pinch of minced shallot or onion.
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15
To fry sage leaves and zucchini for the garnishes, heat 3/4 inch of oil in a pan to 350F (180C) (a drop of water should ripple and pop on surface of the oil); fry sage leaves for 1 minute, remove to a paper towel and drain.
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Repeat with finely julienned zucchini, frying just until golden
