Kristen Kish Cooking. Fantastic recipes from the Top Chef.

Here’s a fantastic total foodie book for when you want to knock it out of the kitchen! My review with my pics and thoughts on the dishes I tried is below. Here’s a link to the recipe for Kristen’s Dead-of-Winter Vegetable Rosti with Saffron Aioli so you can taste the book. I just noticed that all of the measurements are twice as big in the book and fit my 12″ skillet perfectly. There are four of us and my youngest wanted a second piece. If you have anyone who likes extra when delicious and healthy collide, you might want to double this. And someone will have a lovely lunch the next day.

Kristen Kish Cooking: Recipes and Techniquesby Kristen Kish
Edition: Hardcover

This is not a Tuesday night, toss a nice dinner together kind of book. It’s a total foodie book for when you want to make something really special. I tried a few of the recipes today and I was wowed. I love her aesthetics. She designs a very cool plate.

Pictured below:
1) Braised Baby Potatoes with Pancetta, Comte, and Sage – p 53. These potatoes are phenomenal and make the whole house smell amazing. I normally give a quick taste to everything before bringing it to the table. These were so good that 5 of them were in my mouth before I could let go of the plate.
2) Beet and Nectarine with Crunchy Seeds and Bayrischer Blue Cheese – p 87. Beautiful dish, with a lovely balance between the earthy beets, sweet nectarines, punch of blue cheese, and crunch of the seeds. Stone fruit is no longer in season, so I had to go with frozen peaches. I can’t wait for a do-over when the nectarines are ripe on our tree next summer.3) Salmon with English Pea, Artichoke, and Pancetta – p 108. The salmon is incredibly tender and it’s richness is perfectly complemented by the salty pancetta, baby artichokes cooked in wine and everything good, and sweet, buttery pea puree. Delicious. I should have cut it open for the pic. The inside is a perfect bright coral medium rare.4) Chickpea-Battered Broccoli with Lomo and Mornay – p 47. Oh my gosh, yes! The delicately coated fried broccoli sits on a Gruyere cheese sauce and is dotted with prosciutto. It is divine.
5-6) Dead-of-Winter Vegetable Rosti with Saffron Aioli – p 41. This is a fantastic vegetable dish. Potatoes, butternut squash, beets, and rutabaga with caraway seeds and a garlic and saffron aioli. It’s just beautiful fall foliage color, delicious, and fragrant. The technique is really easy, and produces a nice crisp crust. I preheated my cast iron in the oven while I got the ingredients ready to make sure it was screaming hot.

Some others I have flagged to try: Chickpea-Battered Broccoli with Lomo and Mornay – p 47 * Squash and Coconut Milk Custartd – p 72 * Tomato Salad with Wild Poppy Vinegar, Orange Oil, and Garlic Caramel – p 76 * Tagliatelle with Champignon Sauce – p 163 * Rigatoni with Walnuts, Bechamel, Sage, and Fried Shallot – p 169 * Poulet with Garlic Sauce, Parisian Gnocchi, and Chestnut – p 201 * Fried Chicken Thigh with Caramelized Honey, Calabrian Chile, and Labneh – p 214 * Seared Muscovy Duck Breast with Plum, Pink Peppercorn, and Hazelnut – p 217 * Slow-Roasted Pork Loin with Korean Melon, Chorizo, and Asian Pear – p 221 * Whipped Marscapone with Fig, Rose Water, and Pistachio – p 240 * Pink Peppercorn Ice Cream with Cocoa Nib, Hazelnut, and Tahini – p 243

*I received a review copy to explore and share my thoughts.

#KristenLKish

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