Kristen Kish Cooking: Recipes and Techniques by Kristen Kish and Meredith Erickson

  • Roasted garlic scapes, lemon aioli, crispy soppressata (page 37)

    from Kristen Kish Cooking: Recipes and Techniques Kristen Kish Cooking by Kristen Kish and Meredith Erickson

    • Categories: Sauces, general; Appetizers / starters; Snacks; Summer; French
    • Ingredients: egg yolks; lemons; garlic scapes; grapeseed oil; soppressata sausages
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Notes about Recipes in this book

  • Roasted whole hen-of-the-woods, pancetta Parmesan broth, wild rice

    • anya_sf on May 27, 2025

      A very nice starter. Not difficult to make, but perhaps slightly difficult to eat, as you'll want a fork and knife to cut the mushroom, but a spoon for bites, so you get a little of everything in each bite for the best flavor.

  • Duck confit salad, roasted shallot, mustard, almond

    • anya_sf on May 27, 2025

      Delicious, and fairly quick and easy to make if you purchase duck confit like I did. Half the dressing was just enough to dress the salad lightly (maybe make the full recipe next time). I couldn't find purple mustard greens, so used red leaf lettuce for a contrasting color. TJ's truffle-flavored marcona almonds were great on top. I also crisped up some of the duck skin as another topping. This made 4 main course servings.

  • Chicken liver mousse, pickles, peanut, cilantro

    • Acarroll on January 02, 2023

      Really tasty. My picky kids absolutely loved the shortbread. I subbed cashews for peanuts and hemp seeds for sesame seeds because of allergies.

  • Hazelnut cake, banana ice cream, whipped chocolate ganache, ras el hanout

    • anya_sf on May 27, 2025

      Overall, a nice dessert with a great flavor combination. The whipped ganache did not work as expected, although I really enjoyed the ras el hanout spice combined with the bittersweet chocolate. When I first whipped it, it seemed just right, but started to harden (at room temp) really quickly - definitely did not last an hour. Maybe because I used 73% bittersweet chocolate instead of 70%? The best I could do was place crumbly lumps on plates. So the dessert definitely looked rustic, as the cake also did not slice that neatly (not that I tried very hard), I made 1/2 recipes of everything and got 6 portions of cake, 6 small portions of ice cream (we wouldn't have minded more), but extra ganache as the flavor was quite strong. Next time I would simply pour liquid ganache over the cake to glaze it, and serve that with ice cream on the side.

  • Banana ice cream

    • anya_sf on May 27, 2025

      Rich and delicious, decent banana flavor. I made 1/2 recipe using 1 egg + 2 yolks, with vanilla paste instead of bean.

  • Sour cream cake, pecan, malted milk crème fraîche

    • Ryderpond on September 05, 2023

      Yields way more batter than the specified 8" cake pan can hold! Definitely move up to a 9" pan.

  • Peanut shortbread

    • Acarroll on April 23, 2023

      Kids loved this. I subbed cashews and hemp seeds because of allergies. Served with Kristen's chicken liver mousse.

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Reviews about this book

  • ISBN 10 0553459767
  • ISBN 13 9780553459760
  • Linked ISBNs
  • Published Oct 10 2017
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

From one of the most exciting young chefs in America today, a cookbook with more than 80 recipes that celebrate impeccable technique and bridge her Korean heritage, Michigan upbringing, Boston cooking years, and more.
 
Kish won legions of fans, first by helming two of Barbara Lynch’s celebrated Boston restaurants, and then by battling her way back from elimination to win season ten of Top Chef. Her path from Korean orphan to American adoptee, sometime model to distinguished chef, shines a light on her determination and love of food. Her recipes are surprising yet refined, taking the expected—an ingredient or a technique, for example—and using it in a new way to make dishes that are unique and irresistible. She sears avocado and pairs it with brined shrimp flavored with coriander and ginger. A broth laced with pancetta and parmesan is boosted with roasted mushrooms and farro for an earthy, soulful dish. Caramelized honey, which is sweet, smoky, and slightly bitter, is spiked with chiles and lemon and served with fried chicken thighs. The results are delicious, inspiring, and definitely worth trying at home.

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