Cooking Class Recipe Recaps — Recipe RSS

Karen Akunowicz’s Bietola (Swiss Chard) and Burrata Recipe

The “Best Chef” in the Northeast in 2018, according to the James Beard Awards, was Karen Akunowicz — chef-owner of Fox & the Knife and former chef-partner at Myers+Chang, both in Boston. You may recognize her as a fan favorite on  Top Chef and co-author  of Myers+Chang at Home. In her inaugural class at De Gustibus, she showcased the Italian-inspired fare that she picked up earlier in her career living in the Emilia-Romagna region of Italy.  The full recipe for her Bietola and Burrata is below. Ingredients ½  cup walnuts  ½  cup shallot scraps  3 cloves garlic  1 Tbsp. Calabrian chiles  1 Tbsp. walnut oil  ¼ cup sherry vinegar  1/8 cup balsamic  1 cup canola oil  1 Tbsp. marjoram, chopped ...

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Marc Murphy’s Leek Risotto Recipe

Comfort food and great taste are the hallmarks of Marc Murphy, who amassed a loyal following as chef/owner of Landmarc, Ditch Plains, Kingside, and Benchmarc Events (he gained even more fans as a recurring judge on Chopped). In his return visit to De Gustibus he demonstrated dishes from his cookbook, Season with Authority — which has a wealth of recipes based on contemporary French bistro and Italian trattoria fare.   Marc Murphy’s Leek Risotto recipe is below. Ingredients 6 cups chicken stock   Olive oil  2 tbsp. (1 oz.) unsalted butter  2 cups thinly sliced leeks, white and pale green parts only (from about 2 large)  Kosher salt  1 medium onion, finely diced  2 cups Arborio or other medium-grain white rice 1...

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J. Kenji’ Lopez-Alt’s Southern-Style Fried Chicken with Creamy Cole Slaw and Bacon-Braised Green Beans Recipe

Chef J. Kenji Lopez-Alt — author, columnist, and chef — started his culinary career in Boston working with chefs like Ken Oringer and Barbara Lynch before moving to Serious Eats to write his award-nominated column, “The Food Lab.” Lopez Alt then authored a cookbook (The Food Lab) that won a James Beard Award and launched a restaurant (Wursthall) in San-Mateo, California.  We were honored to have him teach at De Gustibus. Below is the recipe from Lopez-Alt’s class in March 2016. Ingredients 2 tbsp. paprika 2 tbsp. freshly ground black pepper 2 tsp. garlic powder 2 tsp. dried oregano 1/2 tsp. cayenne pepper 1 cup buttermilk 1 large egg Kosher salt One whole chicken, about 4 pounds, cut into 10 pieces or 3 1/2 pounds...

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