Flavors: American, Basque, Indian, and Italian

Liam explores flavors from around the world! He tastes American flavors with Thomas Keller, tries a bit of Basque cuisine, and dapples into Indian and Italian. It’s a culinary adventure!

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Thomas Keller
Recipes featured in his latest cookbook “Ad Hoc”


Leek Bread Pudding
2 cups 1/2-inch-thick slices leeks, white and light green parts only, cleaned and rinsed
Kosher salt
4 tablespoons (2 ounces) unsalted butter
Freshly ground black pepper
12 cups 1-inch-cubed crustless brioche or Pullman loaf (I used an unsliced loaf of country white; not as sweet but still good)
1 tablespoon finely chopped chives
1 teaspoon fresh thyme leaves
3 large eggs
3 cups whole milk
3 cups heavy cream
Freshly grated nutmeg
1 cup shredded Comté or Emmenthaler cheese (I used a nice Swiss)

Place a medium sauté pan over medium-high heat, drain excess water from leeks, and add to pan. Season with salt, and sauté until leeks begin to soften, about 5 minutes, then reduce heat to medium-low. Stir in butter. Cover and cook, stirring occasionally, until leeks are very soft, about 30 minutes. Adjust salt and pepper to taste.

Preheat oven to 350 degrees. While leeks are cooking, spread bread cubes on a baking sheet and bake until dry and pale gold, about 20 minutes, turning pan about halfway through. Transfer to a large bowl, leaving the oven on.

Add leeks, chives and thyme to the bowl of bread; toss well. In another large bowl, lightly whisk the eggs, then whisk in milk, cream, a generous pinch of salt, pepper to taste and a pinch of nutmeg.

Sprinkle 1/4 cup shredded cheese in bottom of a 9-by-13-inch baking pan. Spread 1/2 of bread mixture in pan, and sprinkle with another 1/4 cup cheese. Spread remaining bread mixture in pan, and sprinkle with another 1/4 cup cheese. Pour in enough milk mixture to cover bread, and gently press on bread so milk soaks in. Let rest 15 minutes.

Add remaining milk mixture, letting some bread cubes protrude. Sprinkle with salt and remaining cheese. Bake until pudding is set and top is brown and bubbling, about 1 1/2 hours. Serve hot.

Serves 12 servings as a side dish


Blowtorch Prime Rib Roast Recipe
One 2-bone center-cut rib roast (about 4½ pounds), trimmed of excess fat
Kosher salt
Coarsely ground black pepper
Gray salt or coarse sea salt
Horseradish Cream (recipe follows)
Position an oven rack in the lower third of the oven and preheat the oven to 275°F.
Put the roast on a roasting rack in a roasting pan. Hold a blowtorch about 1 inch from the roast and turn to lightly brown the fat on all sides; the idea is to start the fat rendering and to torch the meat just until the surface begins to turn gray. Season the roast generously with salt and pepper.
Transfer to the oven, with the meat toward the back of the oven, and cook until the roast registers 128°F in the center. The total cooking time will be about 2 hours, but begin to check the temperature after 1½ hours. Remove from the oven and let rest in a warm spot for at least 30 minutes for medium-rare.
To carve, cut the meat away from the bones. Separate the bones and put them on a serving platter. Cut the roast in half through the center, turn each piece cut side down, and slice straight down into slices that are about ½ inch thick. Arrange the meat on the platter and sprinkle with gray salt and pepper.
Serves 6
Serve with the horseradish cream on the side.

Horseradish Cream Recipe
½ cup very cold heavy cream
2 tablespoons sherry vinegar
About ¼ cup drained prepared horseradish
½ teaspoon fleur de sel, or to taste
½ teaspoon freshly ground black pepper, or to taste
This is a basic, and very easy, horseradish sauce—prepared horseradish and cream, seasoned with salt and pepper and a little bit of sherry vinegar. It goes especially well with grilled or roasted beef, like this prime rib roast, and the Peppercorn-Crusted Beef Tenderloin (page 47).
Put the heavy cream and vinegar in a medium bowl and whisk until the cream holds a soft shape. Whisk in the horseradish, salt, and pepper.
Refrigerate in a covered container for up to 1 week.

710 Montgomery St
San Francisco, CA 94111
(415) 982-2622

Kasa Indian Eatery

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Kasa – Castro
4001 18th Street @ Noe
San Francisco, CA 94114
(415) 621-6940

Kasa – Marina
3115 Fillmore St @ Filbert
San Francisco, CA 94123
(415) 896-4008


Anamika Khanna’s Shulgum de Saag
Courtesy of Kasa Indian
Serves 4 people

6 medium sized Turnips
1 Onion – finely chopped
1 tbsn ginger – peeled and finely chopped
1 tbsn garlic – finely chopped
2 green chillies – finely chopped
1 teaspoon – cinnamon powder (preferably freshly ground)
2 small tomatoes – finely chopped
1/4 teaspoon – red chili powder
2 tbsn sugar
Handful of peas – fresh or frozen
3 tbsn oil (vegetable, olive or corn)
2 tbsns butter
Cilantro – finely chopped for garnish
1 tspn – Garam Masala
Salt to taste

1. Peel and boil the turnips in salted water until soft.

2. Mash the turnips with a potato masher (or fork) until you produce a puree; it doesn’t need to be too fine, however, you don’t want too many stringy fibrous parts, so you can remove those. Set aside.

3. In a separate flat bottom pan, heat the oil and add the onions. Saute on medium/high heat until pinkish/brown in colour. Approx 7 mins.

4. Add the ginger, garlic and green chili and cinnamon and saute for another 2 or 3 mins.

5. Now add the tomatoes, and saute on medium/high heat for 5 minutes. Mash up the tomatoes too.

6. Add a little salt (remember there is already some in the turnips) and the red chili powder. Cook until the tomato has cooked down to a pulp. You should start to see the oil separate to the sides from the tomato; that is when you know it’s done.

7. Add the turnips, sugar and peas and cook on low heat for 10 mins on low heat. This allows all the spices to flavour the turnip puree.

9. Turn off the heat and add the butter. Let it melt and mix in with the turnips. Garnish with fresh cilantro and the garam masala.

Serve with Rotis.

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