The premise is interesting: artists and chefs are paired up to make unique creations. Jenny Kendler, Chicago-based Environmental Artist, and Beverly Kim, Chicago Chef and Top Chef Finalist, came into our ABC7 studio to show us how it works.
"Starving Artist" (www.2012starvingartist.com)
Benefits Chicago Artists' Coalition's 38-year anniversary
Saturday, October 6
Chicago Artists Coalition
217 N. Carpenter St.
Tickets: $150 individuals
Artist & Chef Pairs:
- Artist Laura Letinsky with Food Preservationist Tara Lane (Jane Addams Hull-House Museum)
- Artist Jeanne Dunning with Executive Chef Jared Van Camp (Nellcote)
- Artist Erik Peterson with Sous Chef/Head Butcher Erling Wu-Bower (Publican Quality Meats)
- Artist Jenny Kendler with Executive Chef Beverly Kim (Bonsoirée)
Century Quail Egg:
5 cups water
2/3 cup salt
1 tbsp sodium hydroxide
Whisk water, salt, and sodium hydroxide until fully dissolved to make brine.
Vacuum seal eggs with brine.
Refrigerate in bag for 20 days.
Remove from bag, and soak in fresh water for 2 days.
Cook in 154 degree F bath for 35 minutes.
Cool and peel. (Use gloves when handling sodium hydroxide--it burns skin)
Spaghetti Squash-Kimchi Pancakes Nests:
1/2 Spaghetti Squash, seeds removed, wrapped in foil and baked at 350 for 30 minutes 1/2 onion, diced very small
2 cup chopped kimchi
1/4 cup sesame leaves, julienned(optional)
1/2 cup green onions, sliced thin on bias 2 cups flour
2 eggs, beaten
1.5 cups water
1 tsp salt
Oil for cooking
Mix all ingredients together, and let sit for about 10 minutes.
Check consistency before cooking - batter should be a little bit runnier than American pancake batter, so that the Pa Jun cooks quickly and evenly.
Heat a saute pan over medium heat, and coat with a thin layer of oil.
Drop batter in oil, and shape little pancakes, 1 inch diameter.
Cook for 3-4 minutes until set and golden brown on bottom.
Turn over with help of spatula or plate (or flip it in the air if you are good at that) and finish by cooking 1-2 more minutes, adding more oil if necessary.
Pickled Fungus (Mock Poisonous Lichen):
White Jelly Fungus (can get from Asian grocery store)
1 cup rice wine vinegar
1 cup sugar
1 cup water
1 tsp whole coriander seeds
3 pieces sliced, peeled ginger
1 tsp pink peppercorns
1/4 tsp turmeric
Bring to a boil, and combine ingredients in the pot.
Pour over rehydrated fungus.
Black Garlic Aioli:
1/2 cup black garlic cloves
2 tbsp dijon mustard
1 1/2 cups of kewpie (Japanese brand) mayonnaise juice of 1/2 lemon
Blend until completely smooth.