Dig into Anthony Bourdain’s easy and classically wonderful wedge salad on Bourdain Day.
I am not normally one to pay much heed to National Fettuccine Alfredo Day, National Onion Rings Day, National Chop Suey Day or any other rather bogus food holiday of the like.
But when esteemed chefs Eric Ripert and Jose Andres declared June 25 to be “Anthony Bourdain Day,” I was all in.
Close friends of the author, chef, television host, cultural pundit, and larger-than-life icon, they wanted to honor Bourdain on what would have been his 63rd birthday. Tragically, the much-loved Bourdain too his own life last year.
“Bourdain Day” was thus ordained to honor a man who traveled the world to parts unknown, and in the process, introduced us intimately to people and places we never would have seen in quite the same fresh, nuanced way.
Anthony Bourdain’s craveable cauliflower.
Anthony Bourdain was never one to hold back. That’s why fellow chefs and food writers loved him.
So when he described this dish as “This s–t is compulsively delicious,” you can bet that it is.
And I concur heartily after having made it.
“Roasted Cauliflower with Sesame” is from his newest book, “Appetites: A Cookbook” (Ecco), of which I received a review copy.
It was his first cookbook in more than 10 years. This isn’t a collection of necessarily cutting-edge cooking, but rather recipes for dishes that he loved to cook at home — well, on the rare days that he actually was in New York and not traveling the globe for his must-see “Parts Unknown” show on CNN. They’re also dishes that Bourdain thought every home-cook ought to have in his or her repertoire.
Besides the recipes for fundamentals such as “Sunday Gravy with Sausage and Rigatoni” and “Chicken Satay with Fake-Ass Spicy Peanut Sauce,” you get plenty of personality and snark.