Foodie Chap With Chef Lizzie Binder

SAN FRANCISCO (CBS SF) - Executive Chef Elizabeth Binder was born and raised in South Africa, inspired by her fisherman father and great entertaining grandmother's, she attended the internationally recognized Christina Martin School of Food and Wine in her hometown of Durban.

After graduating, she landed her first cooking job at the small luxury hotel, Blue Mountain Lodge near the Kruger Park, where she was quickly promoted to head chef at the tender age of nineteen. At Blue Mountain, her reputation rose as she cooked state dinners for both F.W. de Klerk and Nelson Mandela at a pivotal point in South African history.

In 1995, Elizabeth packed her bags to embark on a career that would take her around the world. Her first stop was the UK where she worked for Sir Terrence Conran's, Del Ponte and at Clarke's, owned by Alice Waters' protege Sally Clarke. Subsequent travels took her around the globe – from the French Alps to Sydney, Australia – further deepening her knowledge of cuisine and international kitchens.

While in Sydney, Australia she spent time in the kitchens of Niel Perry's, Rockpool and Dietmar Sawyer's, Forty One Restaurant before taking over as executive chef of Plissee, a popular restaurant / cafe in the rag trade district of Surry Hills.

Seeking her next culinary adventure, she headed to the United States where she fell in love with San Francisco. Her work in San Francisco has seen her be part of the amazing and talented Traci des Jardin's team at Jardiniere. Working along side and under other incredible chefs like, Douglas Keane (Cyrus Restaurant), Richard Reddington (Redd), Tamalpais Roth-MacCormick (Bunches & Bunches LTD) and Loretta Kellar (Bizou / Coco 500), with cooking stints at both The French Laundry and Chez Panisse.

In 2006, after the birth of her first child, Elizabeth met business partner, Christopher Losa. The two worked hand-in-hand to open the Italian-inspired Bar Bambino, which in six short years became one of the most recognized and awarded restaurants in San Francisco's Mission District. At Bar Bambino, she was able to realize her concept of rustically elegant cuisine and combine finesse with respect for local, fresh, and extraordinary ingredients.

Elizabeth competed on Top Chef: Seattle, the tenth season of the Emmy and James Beard Award- winning series. She is currently the Chef / Owner of successful Hand-Crafted Catering, a boutique food and wine-paired event company based in Napa, where she resides with her chef husband and two children.

We met in San Francisco recently for our Foodie Chap chat. On the menu a hearty, wholesome South African dish "Chakalaka & Goat Cheese Mielie Bread" .... it's one of those can't just have one serving dishes.

Chef Lizzie will be serving this and other tummy-satisfying dishes from her native South Africa at an upcoming pop up. Follow the link to her web site for all the details.

Enjoy my tasty talk and the delish recipe from a brilliant Chef who always cooks from the heart.
Cheers, Liam!

 

Chef Elizabeth Binder's Chakalaka
Serves 8

Chakalaka is a simple vegetable relish, typically spicy made with onions, tomatoes and often beans. There are many variations on how to make Chakalaka, often depending on region and family tradition, every household has their own version. This is a required condiment or side at South African braai's!

Ingredients:

• 2 - 3 tbsp canola oil
• 1 knuckle fresh ginger, peeled and finely diced
• 4 cloves garlic, minced
• 1 green jalapeno, remove seeds and finely dice
• 2 yellow onions, diced
• 2 - 3 tbsp marsala curry powder
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 lg carrot, peeled and grated
• 3 baskets cherry / toy box tomatoes
• 2 cups cooked cannellini beans (1 cup dried makes 2 cups cooked)

 
Directions:

Fry ginger, garlic and onion in the oil until soft and translucent. Add curry powder and toast lightly over a medium heat.

Add peppers and carrots and stir well, then add tomatoes, stir well and cover with a lid and simmer for twenty minutes.

Simmer allowing the tomatoes to burst and release their natural juices. Add a little water if needed and stir frequently.

Remove lid and add cooked beans and simmer for an additional 5 minutes. Remove from heat and serve hot or cold.

 
Chef Elizabeth Binder's Goat Cheese & Mielie Bread

(Corn Bread) - This recipe makes 2 loaves

This satisfying cornbread with chunks of goat cheese, is delicious served alongside some Chakalaka. Corn or maize (called mielies or mealies) is a staple food in South Africa, Zambia, Zimbabwe, Malawi,
Botswana and many other parts of sub-Saharan Africa. Traditionally made into Umngqusho (Nelson Mandela's favorite dish), sour-milk porridge, pap, and also Umqombothi (a type of beer).

Ingredients:

• 12 oz all purpose flour
• 2 tsp baking powder
• 1 tbsp sugar
• 4 large eggs
• 1 slick butter, melted
• 1/2 pint milk
• 1 can whole corn kernels, drained (or 9 oz fresh corn kernels)
• 1 can cream style sweetcorn (or 14 oz fresh corn kernels pureed)
• 8 oz goat cheese (chèvre)

 
Directions:

Pre-heat the oven to 350 deg F and grease two medium to standard sized loaf tin. Sift all the dry ingredients into a large mixing bowl. Beat together the eggs, butter and milk and pour into the dry ingredients. Mix well.

Fold in the corn and half the crumbled goat cheese and pour into the prepared loaf tins. Crumble the remaining cheese over the loaves and place into the oven.

Bake for 60-75 minutes until the loaf is golden brown and a skewer inserted comes out clean. If the loaf is browning too fast, turn the heat down.

Remove from the oven and allow to cool down for 5 minutes before removing from the tray. Serve warm from the oven or at room temperature.

Enjoy these very special recipes!

 
For more on Chef Elizabeth Binder, visit www.elizabethbinder.com

KCBS radio "Foodie Chap" and KPIX 5 television "Eye On The Bay" host Liam Mayclem introduces us to the culinary stars behind the food and wine loved by so many in the Bay Area.
Follow him on Twitter & Facebook @foodiechap