In his new cookbook, the Atlanta chef makes use of worldwide flavors to make cooking greens extra thrilling and scrumptious.
Greens are chef Steven Satterfield’s muse. The James Beard award-winning govt chef of Atlanta’s acclaimed Miller Union has lengthy championed vegetable-forward cooking. He revealed his first cookbook, Root to Leaf, a 500-page tome on seasonally-driven cooking, in 2015, and is again eight years later together with his second ebook, Vegetable Revelations, which builds on his career-long love affair with veggies.
From high to tip, Satterfield sees potential in each a part of the vegetable, in the identical method one other chef may take a look at each a part of an animal. As co-author Andrea Slonecker writes at first of Vegetable Revelations, “There are elements of greens that I by no means thought of value saving, however now do: issues like fennel stalks, broccoli stems, and squash seeds. His recipes have taught me that fennel stalks can be utilized interchangeably with the bulb, maybe sliced thinly for a crunchy salad. I now peel the bottoms of broccoli stems and reduce them into tender cash for roasting, and puree squash seeds to thicken soup.”
Meat shouldn’t be absent from Satterfield’s cooking, however is commonly used to focus on greens. This can be a reversal of the norm, the place greens are sometimes the supporting character for proteins. His new ebook additionally has a pointedly worldwide perspective, drawing on flavors, spices, and strategies from his travels, and the worldwide pantry of elements at his fingertips within the multicultural metropolis of Atlanta, particularly locations just like the Buford Freeway Farmers’ Market.
“Root to Leaf was a really managed, restrained, and fantastically easy presentation of the place my head was on the time, actually honoring the elements and doing little or no to them,” says Satterfield. In contrast, recipes in Vegetable Revelations have “layers of taste that may be much more punchy and energetic on the palate, and are derived from different cultures, taking inspiration and steerage from them,” he says.
Atlantans already know what a gem the Buford Freeway Farmers’ Market is. The sprawling retailer has lengthy been a useful resource for produce and different elements not offered in business grocery shops, with aisles divided regionally, representing each a part of the world. From recent galangal and rambutan, to inexpensive freshly packed bulk spices, the Buford Freeway Farmers Market is simply as a lot an asset to cooks like Satterfield as it’s to dwelling cooks, and particularly, the various immigrant communities that make up Atlanta.
Past simply the market, the freeway it sits on, Buford Freeway, is dwelling to a stretch of eating places and small-businesses that provide a few of the most numerous eating experiences within the Southeast. This coupled together with his travels to Italy, Mexico, and England has enriched Satterfield’s cooking model, and he needs it to counterpoint yours too. This is the reason the primary half of Vegetable Revelations is a glossary of flavorful recipe constructing blocks, which units you up with a roster of worldwide spice blends, sauces, and condiments which can be then folded into full recipes within the second half of the ebook.
Take Satterfield’s Mole Crunch: A crunchy topping impressed by the advanced flavors of the wealthy sauce from Mexico and produced from raisins, pumpkin seeds, guajillo chile, and cacao nibs. The topping can be utilized on any greens you will have readily available, or protein for that matter, however can also be particularly utilized in a recipe for Buttery Roasted Parsnips in a while within the ebook.
On this method, the cookbook is designed for use each prescriptively as a recipe useful resource, but in addition as a leaping off level in your personal dish growth utilizing the basics it supplies. The ebook can also be damaged down by botanical household (nightshades, brassicas, and extra), as greens inside every plant household are sometimes interchangeable, which permits readers much more room to experiment.
“Totally different folks have various things that excite their palate. And plenty of occasions after I’m making a recipe from a cookbook, I would want a bit extra acid, just a little extra salt, or perhaps even a contact much less fats,” Satterfield says, “so I need folks to make use of this ebook as a information, not a tough rule.”
Vegetable Revelations comes out April 18th. You’ll be able to preorder a replica, and check out his recipe for Peas And Ramps With Mushrooms And Semolina Gnocchi from the upcoming ebook.
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