Nationally-recognized chef of Milktooth shares recipes
Jonathan Brooks, Owner/Chef of Milktooth and named one of Food & Wine’s Best New Chefs, shares recipes from his menu. Look for Johnathan’s story in the June issue of Food & Wine.RECIPES:
Grilled Ramp, Potato and Kimchi Flammekuchen
Dough:
1 1/2 c flour
1/3 c rye flour
1/4 c whole wheat flour
3 tbsp sugar
1 tbsp cornmeal
1 tsp baking powder
1 tsp salt
2 tbsp parmesan, grated
2 tbsp gruyere, grated
1 c cold butter, cubed
2 tbsp creme fraiche
1/4 c ice water
1/2 c sourdough starter (optional)
Filling:
1 c creme fraiche
6-8 ramps, grilled and cooled
one russet potato, baked and cooled
1 c kimchi, chopped
salt and pepper to taste
Fried Bologna Okonomiyaki with red cabbage, broken udon and scallions
Batter
2 c all purpose flour
6 eggs
Approx 4 c dashi or water
Filling
1c diced Bologna or mortadella
1c diced cabbage
1/4 c shredded carrots
3/4c cooked udon
Garnish
2 radishes sliced thin
2 tb hoison, in our case homemade
2 tb kewpie mayonnaise, in our case made spicy with homemade yuzu kosho which I will explain on air
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