fall recipes

Mallmann on Fire: Red and golden beet salad with radishes and soft-boiled eggs

mallmann dish

In honor of an upcoming Twin Cities visit by world-renowned chef Francis Mallmann, we provide this selection from his new book. Behold, the power of fire. 

 

This is one of the few fresh vegetable salads you can put together all through the winter. It is a favorite at my restaurant in Garzón, even in the summer. Very crunchy, very fresh. The eggs make it a complete light meal. I first had it on a trip to Australia with a number of other chefs, including David Tanis. If you don’t know David, he has had a very interesting life: For many years, he spent half the year as the chef at Chez Panisse and the other half of the year as a private chef in Paris. Now his recipes appear every week in The New York Times Dining section, and they are a highlight of my Wednesday morning reading. 

 

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Kitchen DIY: Homemade corned beef

homemade corned beef

Even though St. Patrick’s Day is half a year away, I’m going to try to convince you to make your own corned beef. 

 

The word “corned” was originally a term used for the word grain or kernel. It refers to curing beef with “grains” of salt. We eat this dish every couple of months. It’s so good that I can’t possibly make it just once a year in celebration of my husband’s (very minimal) Irish heritage. And for the record, this version is the best corned beef I’ve ever tasted. Full stop.

 

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