In this edition of "Dishing With Chicago Chefs," Chef Devon Quinn of Eden Restaurant shares her burrata recipe ahead of the James Beard Taste America event "Raising the Bar" this week.
The Thursday event celebrates women shaking up Chicago's beverage scene, offering up drinks by the city's top mixologists and bites from Quinn to go along with them.
Tickets for the event at tThe Lakewook are $100 and can be purchased here.
Broccoli, barley miso, marcona almond, fried garlic and sunchoke, pickled chili
We blanch broccoli in heavily salted Kombu stock. This should be the same salinity as ocean water. Bring 2 gallons of salted water to a rolling boil with one sheet of kombu. Cut the heat and let steep like tea for 5 minutes. Remove the kombu. Bring the liquid back to a boil and cook the broccoli for 45 seconds. Shock in ice water. Broccoli is then pan roasted in a very hot pan, and finished with lemon juice.
8oz high quality barley miso
4oz low sodium kombu dashi
.5oz fermented honey
Slice garlic thin and blanch in simmering milk 3 times, shocking each time in ice water. Fry in vegetable oil at 300 degrees until bubbles subside. Season with kosher salt
Slice sunchokes thin, 1/8”. Rinse in cold running water until water runs clear. Pat dry and fry at 300 degrees until bubbles subside and a light golden color is obtained. Season with kosher salt.
Pickled fresno gel
8oz fresno chili, seeds and stems removed
8oz champagne vinegar
4oz granulated sugar
1g xanthan gum
Bring all ingredients, except xanthan gum to a boil. Take off heat and cover. Let stand ten minutes. Remove peppers from liquid, and blend at high speed with xanthan gum. Season with salt to taste.
To plate. Arrange a nice balance of purees on plate. Season burrata with sea salt, pepper and lemon oil. Garnish with crisps.