The MenuTh Favorite Recipes
Junnoon’s Warm Indian-Spiced Molten Chocolate Cake may look like every other chocolate staple on menus across the West, but dried Pasilla chili peppers, coriander and cumin take this basic dessert from ordinary to extraordinary.
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PRETTY PICKLES Finding the Cure Although the practice of pickling is not novel, the rise of kitchens that prepare home-made pickled produce in the past few years is a more recent development. Luckily for diners, chefs now offer guests a variety of pickled ingredients wowing patron’s palates with these tangy garnishes. Sasha Bernstein
A TASTE OF AFRICA Old World Spices in New World Cuisine From Moroccan tagines to Ethiopian injera, African-inspired dishes make their way into the mainstream of American dining. Whether serving traditional fare or contemporary fusion of African flavors, diners are flocking to restaurants to embrace this newly popular cuisine. Lily Ko
AGAINST THE GRAIN Ancient and Rustic Grains Gain Popularity on Menus Quinoa, farro, buckwheat, barley andmillet have become increasingly popular in the past few years, thanks to their complex taste and undeniably nutritious health value. The varying textures of these grains help chefs to devise new dishes that allow the starch to shine, both on their own and in a supporting role to proteins. Alicia Harvie
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ON THE COVER
House-made pickled Asian pears with red and yellow baby beet salad, topped with panko-crusted goat cheese, drizzled with honey-mustard sauce Please see recipe on Page 6
Executive Chef Andrew Copley, Copley’s, Palm Springs, CA
CHOCOLATE CLASSICS REDEFINED Transforming Timeless Desserts into Modern Hits Timeless desserts such as pot de crème and flourless cake are menu mainstays, but pastry chefs are transforming these retro treats into chic creations confirming that trends come and go, but chocolate is always in style. Caitlin M. O’Shaughnessy
TOTALLY TUBER! Out with the Potato, In with Roots & Tubers Everyone loves potatoes, but what about their other root relatives – rutabagas, Jerusalem artichokes, turnips, parsnips, and yams? Chefs are pushing these forgotten veggies into the spotlight proving that tubers are uber for cooking. Melissa Matarese
CHEFOLOGY: AKASHA RICHMOND From catering for Michael Jackson to opening one of Culver City’s most lauded restaurants, Akasha Richmond has had her fair share of success, all without any formal culinary training. Thanks to her passion for traveling and reading cookbooks, this Yogi became a chef. Gayle Keck
Culinary Trends | Mid Winter 2011
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