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Entries in Kristen Kish (1)


Kristen Kish cooking

Kristen Kish has an interesting background.   

Orphaned in Korea and adopted by a U.S. couple, she talks of the joy that she has as an adoptee with a loving happy family.  I think her happiness shines through in her recipes and, yes, her tenacity to become the best chef possible.  Read her introduction….it resonated with me and hopefully, it will with you also.

I sat up late (too late) on the night that I received her book and devoured the entire book.  Her recipes are approachable for the home cook and, yet, offer the excitement that is often missing from Tuesday night dinner.  The books chapters include snacks, beginnings, from the sea, pasta and grains, meat, and sweet.  A snapshot of my flagged recipes include:  braised baby potatoes with pancetta, comte, and sage; Kataifi-wrapped (shredded phyllo dough) burrata with date syrup and radish salad; rigatoni with walnuts, béchamel, sage, and fried shallots; onion and gruyere tortelloni with chicken brodo; slow-roasted pork loin with Korean melon, chorizo, and Asian pear; and peach pate de fruit with rosemary sugar.  To be honest….I have many a flag in the sweet section.

Kristen also sets up her book with a techniques and terms section; she is setting us up for success right from the start.  And throughout the book are helpful photos that will guide you through pasta making.  A little suggestion:  grab a comfy seat on the sofa, wrap yourself in a blanket, and peruse this book with some little colorful flags and mark the recipes that you look forward to making