Queen of the indie food landscape here in L.A. for years, chef Jessica Koslow of Sqirl has finally released a cookbook, Everything I Want To Eat that it just that. Buy it for her 100 market-driven dishes, pour over it for the amazing photojournalistic shots of East L.A. diners.
Once considered the ultimate veggie underdog, Brussels sprouts are now the cruciferous cool guy at every restaurant in town. Jessica gives them the roastiest, most delicious treatment here in a salad with hazelnuts and plenty of butter...
A lot of chefs use the great trick of highlighting an ingredient by using it in two different ways within the same dish. If you’re making a beet salad, you could emulsify some of the cooked beets and use them in the dressing. You can do this easily with both fruits and vegetables. In this recipe, I borrow that trickery and use it as a way to get more pear into the dish.
A note on Warren Pears: Warrens are super sweet and have a velvety, grit-free texture like butter that gives this dressing great body. If you can’t find any, use red d’Anjou.
The post A Recipe From Inside The Cool New Sqirl Cookbook appeared first on The Chalkboard.
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