Southern Michigan (207)
Recipes from this episode
As an alternative stuffing to Swiss chard or kale, you can use very fresh beet greens or ramp leaves, as Chef Smith does. He likes the way the savory stuffed- sirloin gets a subtle sweet touch with the cherry and red-wine sauce, and a lively crunch with hazelnuts.
As the raisins plump up in the warm Riesling and olive oil they absorb the sweet, fruity characteristic flavors of the liquid. If you slice the baby turnip thinly enough on a mandoline, there’s no need to peel it. Watch our video, “How to Use a Mandoline.”
Chef McDonagh puts a spin on the classic Collins with elderflower liqueur and fresh mint (experiment with the many mint varieties for different flavors). He’s named the refreshing cocktail after child actress Cora Sue Collins, who appeared in films alongside the likes of Bette Davis and Greta Garbo in the 1930s and ’40s.
Chef Gand adds cornmeal to her spaetzle (a traditional German dumpling) to give it added texture and a bit of crunch. With the tomatoes, she sautés them until, she says, they “jump in the pan.” Get more tips on how to make spaetzle.