Bar Tartine Chicken Broth
At San Francisco's Bar Tartine, chef Nick Balla uses the Japanese technique of adding kombu (sea kelp) to infuse the broth with velvety texture and savoriness without a noticeable seaweed flavor. Chicken drumsticks, with their high ratio of bone and tendon to meat, give body to the broth as well.
A sensational ingredient from Korea that caught on in the U.S. several years ago, black garlic is simply regular garlic roasted for days until it turns sweet and jet black, with a licorice-like flavor. Chefs Nick Balla and Cortney Burns of Bar Tartine in San Francisco gave us this recipe; they use the garlic in soups, stews, and vinaigrettes (it's sensational in their black garlic and lentil soup). You'll need a rice cooker with a "warm" setting for this; a slow cooker on any setting is too hot.
Black Garlic and Lentil Soup
For Bar Tartine in San Francisco, chef Nick Balla created this smoky, earthy soup as a tribute to his Hungarian-America father. Dried chiles, paprika sausage, hot paprika, and black garlic--regular garlic roasted for days until it turns sweet and jet black, with a licorice-like flavor--give the soup a rounded spiciness.
Brussels Sprouts with Tonnato Sauce
This unusual recipe, loosely based on Italian vitello tonnato (veal with tuna mayonnaise), comes from Bar Tartine in San Francisco. The sprouts are cooked two ways: leaves steamed and tossed with a lemony vinaigrette, and hearts roasted until sweet and nutty, then set on a layer of intensely flavorful tuna mayonnaise and scattered with the leaves. On top: shavings of bottarga, the savory Italian specialty of pressed gray mullet roe.
Clams with Pasta and Bacon
Spanish fideos--short, thin noodles--give this dish a satisfying heft. If your grocery store doesn't carry them, use angel-hair pasta instead. Serve family-style right out of the pot or in a large bowl.
Crème Fraîche Ice Cream Sundaes
Though the ice cream is fantastic on its own, chef and cookbook author John McReynolds of Stone Edge Farm Estate Vineyard and Winery in Sonoma, California, turns it into a sophisticated dessert with the addition of caramelized walnuts and a drizzle of saba--ripe wine-grape juice cooked down to a fruity syrup. He makes his own saba each autumn, but you can buy saba at gourmet grocery stores (or substitute good-quality balsamic vinegar).
Grilled Pear, Chicory, and Endive Salad
When grilled, pears take on an appealing savoriness. Paired with rich nuts, cheese, and a variety of cold-weather greens, they make an unusual (and quick) main-course salad.
Mini Almond and Grape Cakes
Inspired by French financiers, these small cakes are dense with the warm flavors of almond, orange zest, and butter. The grapes become a little jammy after baking, which complements the cakes' richness.
Salmon with Roasted Grapes and Arugula Salad
In this healthy weeknight dinner, thyme and arugula keep the sweetness of the grapes in balance. Nearly all the cooking is done on a single baking sheet.
Sprouted Black Lentils
All the lentils and beans used at San Francisco's Bar Tartine--and many of the seeds as well--are sprouted. "It makes them easily digestible," says chef Cortney Burns. "Soups made with sprouted lentils are lighter. Also, the lentils retain their shape better." Sprouted lentils can be eaten raw, too, in salads, sandwiches, soups--wherever you'd like them to go.
This refreshing lemonade is just as much about the strawberries as it is about the lemons.
At Bar Tartine in San Francisco, this delicate, delicious oil finishes all sorts of dishes, from squash purée to custards, salads, and soups. You'll need a crockpot with a "warm" setting to slowly extract the flavor of the sunchokes without cooking them.
A classic Italian sauce, tonnato is essentially tuna mayonnaise--only at Bar Tartine in San Francisco, Asian flavors transform it into something better than the original. Use leftover tonnato with any cooked vegetable.