Tag Archives: Top chef recipe

Tiramisu — But Make It With Hong Kong Milk Tea

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An inspired Chinese spin on Italian tiramisu.
An inspired Chinese spin on Italian tiramisu.

Consider this the king of tiramisus.

Not only is it the creation of San Francisco Chef Melissa King. But it cemented her victory on “Top Chef: All-Stars” when one taste immediately brought tears to the eyes of legendary Italian butcher Dario Cecchini, who knows a thing or two about fine tiramisu.

As you can probably glean, her genius move was to give an Asian spin to this classic Italian dessert by swapping out the traditional espresso for Hong Kong milk tea instead.

This recipe for that winning “Hong Kong Milk Tea Tiramisu” is from her debut cookbook, “Cook Like A King” (Ten Speed Press), of which I received a review copy.

Growing up in Los Angeles’ San Gabriel Valley and in San Francisco, she started cooking with her mom as a kid. After college, she enrolled at the Culinary Institute of America. She ended up working under such lauded Bay Area chefs as Dominique Crenn and Ron Siegel.

In 2014, she was a finalist in “Top Chef” (Season 12) before going on to win “Top Chef: All-Stars” in 2020. I often think she didn’t receive the fanfare she deserved as the first Asian American female chef to triumph on “Top Chef,” largely because the worldwide pandemic erupted shortly afterward that rightly consumed everyone’s attention.

I’m glad to see that this cookbook — filled with such enticing, creative and fun creations — is allowing her to finally receive her flowers.

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“Top Chef” Alum Edward Lee’s Miso-Smothered Chicken

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Miso-smothered chicken with tangy, crunchy jicama pickles.

Miso-smothered chicken with tangy, crunchy jicama pickles.

If you’re a fan of “Top Chef’‘ like I am, then you’re sure to remember Chef Edward Lee, who is Korean, cooks with French techniques and makes his home in the South.

Those three cultural heritages come together deliciously in his new cookbook, “”Smoke & Pickles” (Artisan), of which I received a review copy.

Lee may be chef-owner of two acclaimed restaurants, 610 Magnolia and Milkwood, both in Louisville, KY. But the food he presents on these pages is the rustic, bold-flavored type he makes for friends, family and even for staff meals.

“Miso-Smothered Chicken” exemplifies that. It’s bowl-food at its best: A mound of fluffy rice  with tender, braised chicken seasoned with garlic, cayenne, orange juice, chicken stock, soy sauce and miso. It’s chicken stew — Japanese-style.

smoke-and-pickles

What really makes the dish is the accompanying pickles. Yes, they take a little more work, and have to be made at least a day ahead of the chicken. But one crunchy bite later, you’ll be so glad you made that extra effort. Read more

Holiday Green Beans with An Asian Twist

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Green beans with brown butter, Asian fish sauce, crushed peanuts and celery leaves.

When guests sit down to the holiday spread, they may squeal with delight over the sight of crisp potato cakes, warm homemade rolls and creamy, cheesy cauliflower gratin.

But secretly, they’re glad you put out some green beans, too.

Because for all the over-the-top indulgences we can’t get enough of at this time of year, we also crave just a little respite with something fresh, crisp and green.

“Green Beans in Brown Butter and Ginger Fish Sauce” fits that bill.

The recipe comes from the Wall Street Journal and it was created by Chef Edward Lee of 610 Magnolia in Louisville, KY. You may remember him as a competitor in last season’s “Top Chef” competition.

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