Kristen Kish, acclaimed chef has released her first book, Kristen Kish Cooking! Kish is formerly of Barbara Lynch’s restaurant Menton and is a winner of Bravo’s Top Chef.
Bio of Kristen Kish:
Born in South Korea and adopted into a family in Kentwood, MI, Kristen Kish showed an affinity for cooking at a young age. Her mother suggested she go to culinary school and since attending Le Cordon Bleu in Chicago, Kristen has never looked back.
After moving to Boston, Kristen has worked in many high-profile restaurants including Michelin-star Chef Guy Martin’s Sensing and Barbara Lynch’s Stir as Chef de Cuisine, overseeing all back of house operations, including the design and execution of nightly menus and demonstration dinners for 10 guests. Kristen went on to compete on Top Chef where she won the coveted title, becoming the second female chef to win the prestigious competition. Most recently, Kristen was Chef de Cuisine of Menton, Chef Barbara Lynch’s fine dining restaurant.
Here’s a video of an interview featuring Kristen Kish from the Top Chef site:
Why buy this cookbook?
This is not a “fast and easy” put a meal on the table in 30 minutes to feed a hungry family.
This is a “foodie” cookbook for when you want to cook something really special. The recipes tale time and effort to put everything together but you will be astonished at how fabulously tasty these dishes are.
One consumer who reviewed this cookbook on Amazon.com mentioned the Braised Baby Potatoes with Pancetta, Comte, and Sage – p 53
that when doing a quick taste test, found that she ate 5 potatoes before she realized she had to stop. That’s how good they are.
Kish clearly has a great eye for interesting presentations and unique food pairings.
Here’s a great recipe from Kish’s new cookbook:
DEAD-OF-WINTER VEGETABLE RÖSTI with SAFFRON AIOLI
SERVES 6 TO 8
The idea for this came to me when my coauthor, Meredith, and I were in Montreal late one February, working on the cookbook. It was eighteen degrees below zero, and my ambitious plans of running the famed stairs at the L’Oratoire Saint-Joseph quickly degenerated into eating and drinking the best of what this city has to offer. Which is a lot. And all I could think about eating was rösti, a crisp potato pancake—a hash brown, if you will. Using winter root vegetables brings a depth of flavors and textures.
This is perfect for lunch or dinner in an igloo.
1 pound Idaho or russet potatoes, peeled and grated on the large holes of a box grater
1 medium red beet, peeled and grated on the large holes of a box grater
8 ounces rutabaga, peeled and grated (2 cups)
8 ounces butternut squash, peeled and grated (2 cups)
½ cup grated Gruyère cheese
¹⁄₄ cup golden raisins, plumped in warm water and then drained
2 teaspoons caraway seeds, toasted and finely ground
1 teaspoon chopped fresh rosemary
3 tablespoons cornstarch
1 large egg
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
3 tablespoons unsalted butter Aioli (recipe follows), made with half the garlic and 1 teaspoon saffron soaked in 1 teaspoon water
6 to 8 eggs, cooked sunny-side up (optional)
Preheat the oven to 400°F.
In a medium bowl, combine the potatoes, beet, rutabaga, squash, cheese, drained raisins, caraway, rosemary, cornstarch, and egg. Season with salt and pepper.
Heat a large cast-iron or heavy-bottomed ovenproof sauté pan over high heat. Add a dash of the olive oil and a little butter: I recommend you fry a spoonful of the mix to test for the balance of seasonings and adjust your overall mixture accordingly. Now get the full amount of olive oil and butter sizzling. The hotter the fat is, the less soggy the finished rösti will be—and know this: the crust is the most important part.
Add the vegetable mix to the pan, spreading it out to form a large, thin pancake. Let it sit on high heat until it just starts to brown around the edges, 3 to 4 minutes. Transfer the pan to the oven and bake for 10 to 12 minutes.
TO SERVE: I like to serve the rösti presentation-side up—that is, the side you browned first. Cut it into wedges and serve with a big dollop of aioli and the sunny-side eggs, if using.
3 large egg yolks
Grated zest of 1 lemon
1 tablespoon fresh lemon juice
1 garlic clove
½ cup plus 1 tablespoon
extra-virgin olive oil
½ cup canola oil
MAKE THE AIOLI:
Combine the egg yolks, zest, lemon juice, and garlic in a blender.
Pulse for 10 seconds. Switch to medium speed and very slowly begin to stream in the oils.
You’re doing a dance here: you don’t want the mixture to break, but you want to incorporate all of the oil, both olive and canola.
If it’s too thick to blend properly, slowly add water, a teaspoon at a time.
Add a pinch of salt, taste, and
adjust the seasoning accordingly.
If not using right away, refrigerate the aioli with plastic wrap pressed against the surface so a skin doesn’t form.
You can buy this amazing new cookbook from this whiz of a chef on Amazon.com
This is a great cookbook to buy for yourself or to give to another aspiring ‘Top Chef’
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