WCL: Found's Chef Nicole Pederson

From Evanston's new hot spot Found, Chef Nicole Pederson joins us to whip up delicious Spring fare throughout the show and to chat about her nomination for "Food & Wine Magazine's People's Best New Chef award.

FOR MORE ON FOUND KITCHEN & SOCIAL HOUSE AND TO VOTE FOR NICOLE AS FOOD & WINE'S ''THE PEOPLE'S BEST NEW CHEF'' HEAD TO:
www.foundkitchen.com/

CHEF NICOLE'S RECIPE:
SLAGEL STEAK WITH SUNCHOKES, YOGURT, CHICKPEAS, PANCETTA, AND ZA'ATAR DISH SERVES 4 ADULTS.

For the Skirt steaks
1.5 lb of nicely clean and trimmed skirt steaks, cut down in to 4 6 oz piece then rub with zathar and rice bran oil

For the yogurt sauce
1c yogurt, plain thick such as Bulgarian or Greek
2 t za'atar
1 t white sesame, toasted
1 t black sesame
1 lemon, zested, juice of ½
1 sm garlic clove, micro plain
Salt
Combine all ingredients

For the chickpea relish
16 oz of cooked chickpeas or 1 can strained
¼ c sweet onion such as Vidalia, small dice
1 T dill, chopped
1 T parsley, chopped
1 sm garlic clove, microplane
1 lemons, zested, juice of ½
1/2 c evo ? good Californian olive oil

Combine all ingredients

Pancetta
Dice pancetta ? slowly render on till lightly crispy

Sunchokes
Wash, cut into 1 in pieces.
In a large saute pan over med high heat place 1 T of rice bran or other cooking oil, once oil is hot add sunchokes, toss occasionally so they brown evenly and are just cooked through. One they are cooked add already cooked pancetta and 1 T of it's fat.


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