Word: parsley
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Dates: during 2000-2009
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...ground zero for the new Nordic cuisine, in which a traditional focus on pickling, shellfish, a lot of rye and root vegetables is combined with the full panoply of a modern professional kitchen's tricks. Here, a single raw razor clam comes encased in a magical tube of parsley gelee, and a gorgeous piece of pork belly gets the sous-vide treatment (vacuum sealed and cooked at extremely low temperatures), before being crunched up beneath a crust of locally harvested potatoes...
...veritable historian of obscure and forgotten varieties - cardoons and parsley roots, purple carrots, and broccoflowers - Thiébault has become synonymous with grand-cru vegetables, praise he shrugs off. "The merit of the market gardener is to seize the moment when a product has reached the height of its gustative quality," he says. "But it's what the chef will do with it that makes it a grand...
...lime, star anise and yuzu) with fresh Icelandic fish, served within hours of being caught. The menu changes twice a month and recently included enticing entrées like a blue lingcod seasoned with red ginger, wasabi and shiso (a minty herb), and crispy salmon with soybeans, saffron and parsley. Other dishes, like a succulent barbecued lamb chop garnished with pecans and cèpes, benefit from Icelandic husbandry: the island's sheep spend their summers grazing freely in pristine mountain pastures. (See pictures of Rome...
Herb pesto:• 1/4 cup parsley leaves• 1/4 cup basil leaves• 1/4 cup spinach leaves• 1/4 cup olive...
...Escabèche:• 8 Roasted Piquillo peppers, small dice• 1 cup Diced Grilled Pineapple• 1/4 cup Sun-Dried Tomatoes, small dice• 1/4 cup Honey• 1/4 cup White Wine Vinegar• 1/4 Extra Virgin Olive Oil• 3 Tbsp. Red Onion, Minced• 2 Tbsp. Parsley, chopped• 1 Tbsp. (optional) Fresh thyme, picked and chopped• 1/2 Tbsp. Salt• 1/2 tsp. Freshly ground black pepper