Chefsteps

2014
11:04

Wall of Fire: A ChefSteps Story

3.0 14 x
In "Wall of Fire," we document our latest culinary exploit, where we designed and built a massive pig roaster from scratch, and then hosted hundreds of our friends and family at a farm in Sultan, Washington, for the feast.

Kouign-Amann

3.0 73 x
Kouign-amann (pronounced QUEEN-ah-mahn) are made of laminated dough—croissant dough—that's about 50% butter and 50% yeasted dough. They're generously dusted with sugar and salt right before baking, so they develop a thick, caramelized crust that's at once savory and sweet, but, at least with our recipe, mostly savory. Traditionally, kouign-amann are formed in the shape of a large cake, but individ

Home Clambake

3.0 38 x
We included some traditional clambake ingredients, as well as some Pacific Northwest favorites (like Dungeness crab instead of lobster), but you can use any ingredients that will fit inside a Dutch oven. Mimic the smoky beach fire with toasted wood chips, and use rehydrated kombu for a dose of brine. Pile rocks in the center to store heat in the middle of the pot so the food will cook evenly.

Strawberry Shortcake

3.0 39 x
Perfect for a summer evening, this refined strawberry shortcake focuses on simple flavors and textures, marrying sweet macerated strawberries with bright lemon mascarpone, and silky-smooth strawberry-Angostura sorbet with crisp and tender dehydrated olive oil cake. Chilled components make for a delightfully refreshing, sophisticated version of the American classic.

Egg-Free Vanilla Bean Ice Cream

3.0 38 x
We bring the vanilla bean to the forefront with this ice cream, and do away with the yellowy appearance and eggy flavor of a richer French-style vanilla ice cream. A blend of hydrocolloids—naturally occurring gums that aid in stabilization—work in concert to provide the stability the ice cream base needs, without adding egg. The result: smooth ice cream that’s vanilla, through and through.

Orange Creamsicle

3.0 50 x
A dessert that's at once refined and playful, that will delight everyone who ever raced up to an ice cream truck, dreaming of something sweet.

BBQ Beef Short Ribs

3.0 46 x
Short ribs are a flavorful cut of beef that can be remarkably tender and juicy when cooked properly. The secret? Cook 'em low and slow in a moist environment. For barbecue, we believe short ribs are an even better cut of beef than brisket. Not convinced? Try this recipe for sous vide–cooked and traditionally-smoked barbecue beef short ribs with an East Texas–style Sweet and Sticky BBQ Glaze.Short

Chicken Wings

3.0 113 x
These wings are ridiculously easy to prepare. Pressure-cooking tenderizes the meat very quickly, and a dusting of cornstarch before deep-frying keeps the outside crispy. We finish ours with Frank's RedHot Buffalo Wing Sauce, but you can use any sauce you like (teriyaki? mustard sauce? Sriracha?). And if you don't have a pressure cooker, don't fret. Visit chefsteps.com for an easy hack.

Microwaved Radicchio Salad

3.0 29 x
Can a salad be seductive? It can when it's a warm salad, made with jewel-toned radicchio—gently wilted, still a little crunchy—dressed with rich buttermilk, verdant chive oil, and funky blue cheese. We heat the radicchio in the microwave to achieve that perfect in-between texture; toasted hazelnuts bring deep, nutty flavor and more satisfying crunch.

Blini

3.0 21 x
Eating a tiny blini with all the fixins is the embodiment of posh (think czars and Fabergé eggs), and a longtime fixture of Russian cuisine. The pancake itself is soft, springy, and mild, a perfect vehicle for creamy toppings like crème fraîche and beet fluid gel. Pile a little salmon roe and fresh chervil on top, and you have a sweet, salty, and sour treat with amazing textural complexity.
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