The Davis Tower

Chef Santana Diaz’s The Davis Tower is a combination of 7 spectacular recipes: Beet Puree, Parsnip Puree, Yam Cake, Herb Polenta Cake, Mushroom Sauté, Pickled Fennel, and Persimmon Balsamic. When combined, they create an impressive dinner with an awe-inspiring presentation; you can also get creative in the kitchen and use them individually in a myriad of ways. Have fun exploring the different textures and flavors of this amazing dish!

Ingredients

The Davis Tower

  • 8 Herb Polenta Cakes
  • 8 Yam Cakes
  • 2 cups Beet Puree
  • 2 cups Mushroom Sauté
  • 2 cups Parsnip Puree
  • 1 cup Persimmon Balsamic
  • 1/4 cup Pickled Fennel, raw, shaved
  • 2 tablespoons butternut squash, cut into ribbons
  • 2 tablespoons green onion, cut into ribbons*
  • 2 tablespoons pomegranate seeds

Herb Polenta Cake

  • 16 cups water
  • 4 cups polenta
  • 1/4 cup herbs, fresh, minced—e.g. chives, parsley, rosemary, thyme
  • 1 onion, minced
  • 2 tablespoons black pepper, freshly ground
  • 1 1/2 tablespoon garlic, fresh, minced

Herb Polenta Cake

  • 16 cups water
  • 4 cups polenta
  • 1/4 cup herbs, fresh, minced—e.g. chives, parsley, rosemary, thyme
  • 1 onion, minced
  • 2 tablespoons black pepper, freshly ground
  • 1 1/2 tablespoon garlic, fresh, minced

Yam Cake

  • 3 sweet potatoes, cut into 1/4-inch cubes
  • 3 yams, cut into 1/4 inch cubes
  • 1/4 cup onion, chopped
  • 1 tablespoon chives, fresh chopped
  • 2 teaspoons parsley, fresh, chopped
  • 2 teaspoons rosemary, fresh, chopped
  • 1 teaspoon garlic, fresh, minced

Beet Puree

  • 2 cups beets, red, peeled, chopped
  • Black pepper, freshly ground, to taste
  • Water, as needed

Mushroom Sauté

  • 2 cups mushrooms, diced small
  • 1 cup water or vegetable broth, low-sodium
  • 1 teaspoon garlic, fresh, minced
  • 1 teaspoon herbs, fresh, chopped—e.g. chives, parsley, rosemary, thyme
  • 1 teaspoon red chili flakes
  • 1 teaspoon shallots, minced
  • Black pepper, freshly ground, to taste

Parsnip Puree

  • 1 cup parsnips, peeled, quartered
  • 1 cup water
  • 1 lemon, zested
  • 1 potato, quartered
  • 1/2 onion, quartered
  • White pepper, to taste

Persimmon Balsamic

  • 6 cups persimmons, cut into quarters
  • 4 cups balsamic vinegar, golden
  • 1 cup pomegranate juice

Pickled Fennel

  • 3 cups rice vinegar
  • 1 1/2 cup unrefined sugar
  • 1 cup water
  • 2 fennel bulbs, sliced
  • PREP TIME 130
  • COOK TIME 275
  • Serves 8

Directions

The Davis Tower

  1. In a serving dish, spoon 1/4 cup Beet Puree and 1/4 cup Parsnip Puree.
  2. On top, stack one Yam Cake then one Herb Polenta Cake.
  3. Spoon 1/4 cup Mushroom Sautee on top of Herb Polenta Cake, inside the hollowed-out center.
  4. Drizzle 2 tablespoons Persimmon Balsamic around the plate.
  5. Top with Pickled Fennel, ribbons of butternut squash and green onions, and pomegranate seeds.

*To curl the green onion, cut into julienne slices then place in ice water for one hour to curl before serving.

Herb Polenta Cake

  1. Fully cook polenta (about 12 minutes), whisking vigorously to prevent burning.
  2. Add all other ingredients. Stir then pour onto a parchment-lined sheet pan, filling evenly.
  3. Allow to set overnight, then cut dough into circles. Each circle can then be hollowed out by cutting a second smaller circle in the center.

Yam Cake

  1. In a large pot, boil sweet potatoes, yams, onions, and garlic until potatoes and yams are soft.
  2. Drain water. Add parsley, rosemary and chives then mash. Cool mixture.
  3. Use a measuring cup or ice cream scoop to divide into 8 portions, then form into cakes.
  4. Cook over high heat on a non-stick pan until both sides are seared.

Beet Puree

  1. Season chopped beets with black pepper then roast at 350°F until tender, about 35-40 minutes.
  2. Add to high-speed blender and puree, adding a bit of water as needed to thin. Chill.

Mushroom Sauté

  1. Heat a pan over medium-high heat.
  2. Add chili flakes and cook 30 seconds, then add shallots and mushrooms and cook 4 minutes (a drop or two of water can be added as needed to prevent sticking.)
  3. Add all other ingredients.
  4. Cook 8-10 minutes or until mushrooms are soft.

Parsnip Puree

  1. Add parsnips, potatoes, onions, and water into a pot. Boil until parsnips are tender then add lemon zest and white pepper.
  2. Puree all ingredients in a high-speed blender, then pass through a sieve to achieve a smooth consistency.

Persimmon Balsamic

  1. Boil persimmons and vinegar. Reduce heat and simmer until liquid has been reduced by half, about an hour.
  2. Add pomegranate juice and allow to simmer again until liquid has reduced by half.
  3. Pass through a sieve to achieve a smooth consistency. Serve.

Pickled Fennel

  1. Core and slice fennel paper thin using a mandolin. Place in large bowl.
  2. Boil vinegar, sugar, and water.
  3. Pour liquid into bowl of fennel. Cool overnight before serving.