Exclusive Recipe with Grand Chef Christopher Kostow of Meadowood

The Luxe-life

Image Credit: Daniel Mahon & Colin Page
 
Relais & Châteaux

The Luxe-life continues with an exclusive recipe from Three Michelin starred Christopher Kostow from Meadowood in California’s Napa Valley is a Relais & Châteaux Grand Chef.

Kostow is particularly outstanding in that he is one of only three chefs to have achieved a Michelin star before age 30 – fellow Napa Valley Relais &Châteaux Grand Chef Thomas Keller is among them. Kostow also claims the rare accolade for a chef of being a graduate in philosophy.

Drawing upon his own American upbringing but more importantly the bounty of the surrounding valley, Kostow creates a transcendent experience for diners every night at The Restaurant at Meadowood.

 

The b*critic says: Lots of chef-y lingo involved in this one, but a definite winner for those on the Kale wagon

 

Image Credit: Daniel Mahon & Colin Page

 

 

Kale flavors of chorizo

 

kale chip

        450 grams | 1 pound kale, washed and stems removed

        27 grams | 2 tablespoons extra-virgin olive oil

        25 grams | 2 1/2 tablespoons shallots, sliced

        946 grams | 4 cups water

        75 grams | 2/3 cup tapioca starch

        kosher salt

        rice bran oil


chorizo puree


        27 grams | 2 tablespoons extra-virgin olive oil

        15 grams | 2 1/2 tablespoons cumin

        10 grams | 1 1/2 tablespoons coriander seed

        20 grams | 3 tablespoons pimenton, ground

        75 grams | 1/2 cup shallots, sliced

        30 grams | 1/4 cups garlic, peeled

        550 grams | 1 1/4 pounds kale

        900 grams | 3 3/4 cups water

        30 grams | 2 tablespoons twin sisters olive oil

        kosher salt


smoked espelette threads


        2 ea | fresh espelette peppers

        200 grams | 3/4 cups water


For the kale chips:

Put a large rondeau on medium heat. Add the olive oil and shallots. Sweat until translucent, and then add the kale to wilt. Add the water and simmer for 35 minutes. Strain the liquid, reserving 450 grams (2 cups). Transfer the kale to a blender and mix on high until smooth. Pass through a chinois and hold warm. In a saucepan, combine the tapioca starch and the reserved cooking liquid. Using a whisk, bring to a boil for 1 minute for properly hydrate the starch. Transfer to a food processor and add the kale puree. Scrape the sides and mix for 2 minutes. Using a scale, measure 250 grams (1 cup) and spread with a trawl evenly on a full-sized silicon baking mat. Dehydrate at 115°F (46°C) for 12 hours. Portion the kale chips into shapes roughly 2 inches by 2 inches. Heat the rice bran oil to 375°F (191°C) and fry the kale for 6 seconds at a time. While still hot, mold the kale into wrinkled shapes. Rest on paper towels and season with kosher salt.

 
For the chorizo puree:

Put a saucepan on medium heat and add the olive oil. Toast the cumin, pimenton and coriander seeds for 20 seconds. Add the shallots and kale. Sweat for about 10 minutes, then add the water and simmer for 30 minutes. Transfer the contents to a blender and mix on high for 3 minutes. Pass through a chinois and cool over an ice bath. Season with salt and twin sisters olive oil and reserve.

 
For the espelette threads:


Using a wooden skewer, pierce about 20 small holes in each of the peppers to allow for optimum smoke absorption.Line a deep metal hotel pan with aluminum foil and lay a handful of woodchips (about 2 cups) in the center and ignite with a torch. Allow the woodchips to burn for a few minutes. Place a perforated pan over the smoldering chips and a single layer of ice cubes. Arrange the peppers on top of the ice in the tray, avoiding stacking to ensure maximum contact with the smoke. Once the smoke as began to permeate through the ice and peppers, wrap the entire tray in plastic wrap. Hold at room temperature for 30 minutes. Transfer the peppers to a dehydrator and dry for 36 hours at 100°F (38°C). In a small sauce pan, rehydrate the peppers in the water at about 120°F (49°C) for 20 minutes. Remove from the liquid and transfer to a cutting board. Slice into 1” threads and reserve in the remaining liquid. Cool.

To serve:


Place 4 dots of the chorizo puree on each chip and 2 threads of the espelette on top of the puree.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s