November 17, 2014
HomeCooking: November Edition
Ed Lee's recipe for chicken and country ham pho. Lee's recipe calls for a super clean and delicate broth that is made simply from chicken, blackened onions and ginger, peppercorns, and a little star anise. This stuff will make your kitchen smell awesome on a cold Saturday afternoon with football on in the background.
Ivan Orkin's shio ramen. Orkin's broth is dashi-based-there's a good bit of dried fish used to make this stock. Yes, one does get well-acquainted with the frozen dried fish aisle at Buford Highway Farmer's Market when shopping for this dish. It is definitely different than the rich pork flavor of a traditional Tonkotsu ramen.There are seven separate components to this bowl of ramen, preparation is best spread out over a couple of days as you have to make an overnight dashi, a soffrito, pork belly that cures overnight, etc. I'm not sure it's always worth it, and I was certainly more enthusiastic about the effort it took when I first made this ramen last winter. That being said, for ramen at home on a Sunday night, it pretty much kicks ass.
Sean Brock's first book, Heritage. I'm a fan of Brock's Charleston eateries and he certainly has cemented his place as a force in new Southern cooking over the last decade. His cookbook is massive, and beautifully laid out, though I can't say I felt the urge to make many of the recipes at first glance. Anyway, I took a shot on a couple of dishes including the hearty farrotto with kale pictured above that uses farro in a risotto-like preparation. A nice vegetarian meal option for cooler weather and farro is quickly becoming one of my new favorite grains.