Good cooks know that the best-tasting ingredients come from the best sources—the farmers and artisans and fishermen who really care about what they do. That’s the premise behind the new book Harvest to Heat by Darryl Estrine and Kelly Kochendorfer (published by the same folks who bring you Fine Cooking, the Taunton Press).
We’re big fans of this book, its message, and its recipes, many from some of the country’s most famous chefs. Eric Ripert, Daniel Boulud, and Thomas Keller, among others, share treasured dishes inspired by ingredients (zucchini flowers, tomatoes, and lamb, respectively) from their favorite farmers.
In the spirit of the book, we asked four chef-contributors to share favorite holiday recipes inspired by the ingredients of their artisan producers.
|Chef Michelle Bernstein of Michy’s, in Miami, gives us a mixed shellfish dish, perfect for a light Christmas Eve supper, starring clams from Stephen Garza of White Water Farms. Stephen has been supplying Michelle’s restaurant with top-quality shellfish for years.||
From Gina DePalma, the acclaimed pastry chef at NYC's Babbo, comes this showstopping Upside-Down Quince and Honey Spice Cake. Gina sources the quince from Locust Grove Farms in Argyle, NY, one of the rare farms that grows this heirloom fruit commercially.
|Start Christmas dinner on a decadent note with Linton Hopkins' creamy sweet potato soup with crisp duck cracklings and a drizzle of sorghum-brown butter. The chef-owner of Restaurant Eugene in Atlanta, Linton drives two hours to the Harold Wimpey Farm in Blairsville, GA to source the sorghum syrup in the butter.||
Finally, chef Barbara Lynch of No. 9 Park, Menton, and several other Boston-area restaurants shares a holiday recipe she's been making for years: Pearl Onions Au Gratin made with tiny, sweet pearl onions supplied by Chris Kurth of Siena Farms in Sudbury, Mass.
Harvest to Heat: Cooking with America's Best Chefs, Farmers, and Artisans by Darryl Estrine and Kelly Kochendorfer
(The Taunton Press, Inc., $40)
|Lobster Mac and Cheese||Crème Fraîche Galette with Heirloom Tomatoes|
|Maine Sea Scallop Ceviche||Sautéed Shrimp and Hazelnut Romesco|
|Creole Beef Grillades and Cheese Grits||Goat Cheese Panna Cotta with Caramelized Figs|