Turning porcelain and stoneware into objects that are not only useful but also beautiful is an art that has been with us for centuries. The world’s great plate makers are not stuck in history, though: they are listening carefully to what we want in terms of ease, functionality, and mood. We explored some of the most stunning plate designs with Rafael Vencio, stylist, cook, urban farmer, and TABLE contributor.
Roasted Root Vegetables Recipe
Root veggies are a staple at farmers’ markets right now, and they look right at home “planted” in Rafael’s Pumpernickel Dirt Crumbs and drizzled with his delicious Green Goddess dressing. We plated these beauties on Mottahedeh’s Sacred Bird and Butterfly pattern, inspired by early 19th-century Chinese export-ware plates owned by the Historic Charleston Foundation.
Print
Roasted Root Vegetables
- Yield: Serves 4 to 6 people as a side dish. 1x
Description
Root vegetables are a nutritious source and delicious, too.
Ingredients
- 1 bunch turnips like Hakurei or scarlet, with greens
- 1 bunch radishes like breakfast or globe, with greens
- Olive oil
- Salt and freshly ground black pepper
Garnishes:
- Snow peas, blanched
- Fresh shucked peas, blanched
- Organic shimenji or enoki mushrooms
- Asparagus tips, blanched
- Cucumbers, sliced
- Lotus root chips
- Chervil or dill
- 1 small head fresh romaine
Instructions
- Wash root vegetables thoroughly and let dry. Quarter vegetables with tops still attached and drizzle with a little olive oil until thinly covered. Season with salt and ground black pepper set aside half.
- Heat a large sauté pan and roast the other half of the vegetables; cut vegetables smaller to facilitate cooking if the roots are large. Remove from heat and combine both vegetables using the residual heat to gently warm the raw vegetables.
- Assemble with Pumpernickel Dirt and garnishes.
Dirt Candy Salad
Description
Making healthy food fun!
Ingredients
For the green goddess dressing:
- 1 cup whole milk strained yogurt/labneh/sour cream
- 1 cup parsley, finely chopped
- 1 cup mixed herbs: dill, mint, cilantro chives, chervil, tarragon, finely chopped
- 1 lemon, juice and zest
- 2 tbsp good olive oil
- 2 whole filets brown anchovies, or substitute 2 tbsp capers, pasted or minced
- 2 garlic cloves, minced
- Salt and freshly ground pepper, to taste
For the pumpernickel dirt crumbs:
- 4 slices pumpernickel, crusts removed, pulsed in food processor until breadcrumbs form
- 4 tbsp or more of olive oil, butter, coconut oil, or rendered pork fat
- 1 tsp kosher salt
Instructions
For the green goddess dressing:
- Combine all ingredients in a food processor or large bowl with whisk.
- Adjust consistency if needed; add water to thin out or olive oil to emulsify.
For the pumpernickel dirt crumbs:
- Combine all ingredients and toast in a pan until it looks like dirt consistency. It will take some time and will not be easily recognizable when close to being toasted.
- It should smell just like toasting a piece of bread – try small bites throughout cooking to test for doneness.
Recipe, food and styling by Rafael Vencio
Photography by Dave Bryce
Story by Keith Recker
Dinnerware courtesy of Mottahedeh
Subscribe to TABLE Magazine’s print edition.
