Grilled Brassicas with Mixed Grains and Bonito Broth
At San Francisco's Saison, chef Joshua Skenes slowly roasts various brassicas (plants in the mustard family, like broccoli, cauliflower, cabbage and rutabaga). He serves them with cabbage and cauliflower chips, toasted puffed grains, foie gras fat, slow-cooked quail eggs and a broth—as well as an emulsion—made from bonito (dried smoked fish) and local seaweeds. This streamlined version from Skenes showcases the brassicas and toasted grains in a delightfully frothy bonito-kombu (seaweed) broth. Best New Chef 2011: Joshua Skenes More Vegetable Dishes
Look for kombu, bonito and white soy sauce at Asian markets. To poach quail eggs, carefully add to a pot of simmering water for 1 minute, then drain.
Sauvignon Blancs from New Zealand's Marlborough region tend to be both fruity and grassy, nice with vegetable-based dishes like this one.