What was the first dish you ever cooked yourself? And what is the best dish for a neophyte cook to try? That troutling dish was the first thing I ever cooked. It’s a dish that seems very straightforward, but there is a lot of technique and depth of flavor behind it. There are some spicy baby mustard greens for a little spice, and candied pistachios. At first glance, this is a simple beet salad with a creamy, funky Spanish cow’s milk cheese, but once you dig in, it’s layered with nuanced flavors: some of the beets are thinly sliced raw, some are pickled, some are deeply smoked for an intense meaty flavor. Delicious! What's a dish that defines your cooking style? The “Ensalada de Remolachas” at Tertulia. Mutti taught me how to clean them, dust them with flour, fry them in brown butter and finish them with lemon juice and capers. The very first dish I remember cooking was pan-fried troutlings that I had caught in the stream by our house when I was 6. She knew how to cook and eat really good food, and instilled that in me at a young age. She went to the Cordon Bleu in Paris and lived with the famous knife-making family, the Sabatiers. F&W Star Chef » See All F&W Chef Superstars Restaurant: Tertulia, El Colmado (NYC) Sea Containers (London) Experience: International Café (Kalamazoo, MI) Le Colonial (Philadelphia) Mecca (San Francisco) Mugaritz (Errenteria, Spain) Abac and Alkimia (Barcelona, Spain) Tabla, Crudo, Brasserie 8 ½, Boqueria, Suba, and Boqueria Soho (NYC) Who taught you how to cook? What is the most important thing you learned from him or her? My grandmother Mutti was my first cooking teacher.
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