Recipes from 2011 Worlds of Flavor® Conference

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Shrimp Ceviche Verde

By Rick Bayless, as presented at the 2011 Worlds of Flavor Conference

Yield: 4 to 6 servings

• 1 pound raw shrimp, medium-small, very fresh, peeled and de-veined
• 1/2 cup fresh lime juice
• 4 ounces tomatillos, husked, rinsed, and roughly chopped
• 1 cup cilantro, mostly leaves, loosely packed
• Salt as needed
• 1 Serrano chile, stemmed, seeded, and very finely chopped
• 1/2 Habañero chile, stemmed, seeded, and very finely chopped
• 2 to 3 tablespoons chives, finely chopped
• 1 avocado, pitted, peeled, and cubed

1. Cut the shrimp into small pieces and scoop into a serving bowl.
2. In a blender combine the lime juice, tomatillos, cilantro, and 3/4 teaspoon of salt. Blend until slushy looking, but not completely smooth. Stir in the shrimp and refrigerate for 30 minutes.
3. Just before serving, stir in the chiles, chives, and avocado. Season to taste and serve.

Published with permission of the author. All rights reserved.

Chicken and Mushroom Dumplings

By Bill Kim, as presented at the 2011 Worlds of Flavor Conference

Yield: 25 servings

• 1 cup rice noodles
• 1 1/4 pounds chicken thighs, lean, ground
• 1/2 cup button mushrooms, finely chopped
• 1 tablespoon tarragon, finely chopped
• 1 tablespoon Thai basil, finely chopped
• 1 tablespoon garlic, finely chopped
• 1 tablespoon ginger, finely chopped
• 1 tablespoon garlic chives, finely chopped
• 1 tablespoon pickled ginger, finely chopped
• 1 tablespoon soy paste
• 1 tablespoon lemon grass, frozen
• 1 tablespoon fish sauce
• 35 dumpling wrappers
• Oil as needed

1. Soak the rice noodles in room-temperature water for 30 minutes; pat dry and chop.
2. In a large bowl, combine the ground chicken, mushrooms, tarragon, basil, garlic, ginger, chives, pickled ginger, soy paste, lemon grass, and fish sauce; adjust the seasoning as needed. Place 2 teaspoons of the stuffing in the center of each dumpling wrapper. Using your finger or a small brush, moisten the edges with water. Next, fold the wrapper over the filling to form a half moon shape; pinch the edges together to make sure there's a good seal. Moisten the two corners of the half-moon with water and bring them together in a circle around the filling.
3. Bring a large pot of water to a boil. Add about a third of the dumplings to the pot and cook until they rise to the surface and float. Remove the dumplings into a strainer and let cool on a tray misted with nonstick spray.
4. Heat a pan with just enough oil to coat the bottom. Sauté the dumplings on both sides until they are crispy and golden brown.

Published with permission of the author. All rights reserved.

Frittata with Fresh Ricotta (Frittata di Ricotta)

By Rosetta Costantino, as presented at the 2011 Worlds of Flavor Conference

Yield: 4 to 6 servings

• 1 cup Ricotta Fresca (recipe follows or you may use store-bought)
• 6 eggs, lightly beaten
• 1/4 cup pecorino cheese, grated
• 2 tablespoons flat-leaf parsley, finely chopped
• 1 teaspoon kosher salt
• Pepper as needed
• 3 tablespoons extra virgin olive oil
• 1 yellow onion, thinly sliced

1. Preheat the oven to 400 degrees F and position a rack on the middle of the oven. If using store-bought ricotta, put it in a sieve set over a bowl for about 30 minutes to allow any excess moisture to drain. Homemade ricotta does not need additional draining.
2. In a large bowl, combine the eggs, ricotta, pecorino, parsley, 1/2 teaspoon of the salt, and several grinds of pepper. Mix with a fork until well-blended.
3. Heat the oil in a 10-inch nonstick skillet over medium heat. Add the onion and remaining 1/2 teaspoon salt. Sauté until the onion is soft and translucent, about 5 minutes; do not let it brown.
4. Add the egg mixture to the skillet and distribute it evenly. Cook without stirring until the frittata begins to firm and the bottom is golden brown, 6 to 7 minutes.
5. Lift the edges with a rubber spatula to check the bottom for doneness, and lower the heat if necessary to keep the bottom from over-browning. The surface will still be slightly moist.
6. Transfer the skillet to the middle rack of the oven and bake until the top of the frittata is firm, golden, and puffy, about 10 minutes. If you're not sure that it is fully cooked, make a small slit on the surface with a paring knife to see whether the interior is set or still runny and needs to cook a bit more.
7. Slide the frittata onto a cutting board. Serve hot, warm, or at room temperature. Cut into wedges to serve.

Published with permission of the author. All rights reserved.

Ricotta Fresca

By Rosetta Costantino, as presented at the 2011 Worlds of Flavor Conference

• 1 gallon whole milk
• 3/4 cup heavy cream
• 2 teaspoons kosher salt
• 1 teaspoon liquid vegetable or animal rennet

1. Put the milk and cream in a heavy-bottomed pot and stir to mix well. Warm the mixture over moderate heat. Remove from the heat as soon as the milk begins to foam and climb toward the top of the pot. The temperature of the milk will be 200 degrees F to 210 degrees F.
2. Pour the milk into another pot to leave behind any scorched milk adhering to the bottom of the pot. Add the salt and stir to dissolve it. Let the milk cool to 100 degrees F, about an hour. Skim any foam or skin that forms on top of the milk as it cools.
3. In a small bowl, mix the rennet with 1/4 cup cold water, then stir the diluted rennet into the pot. Let stand, undisturbed, until the milk has visibly thickened, about 10 minutes.
4. With a wooden spoon, cut a large "cross" in the milk. Stir quickly with a wooden spoon for 15 to 20 seconds to make 1 revolution. You will see the milk begin to separate into curds and whey. Continue the slow, gentle stirring with the skimmer, moving the curds toward the center of the pot until you have gathered a big pile of curds with whey surrounding them. This process can take up to 5 minutes.
5. Slowly and gently pour off the whey, either directly into the sink or, if you want to catch every stray curd, into a cheesecloth-lined colander. Disturbing the curds as little as possible, fill the ricotta draining basket or the fine sieve spoonful by spoonful, mounding the curd in the baskets if necessary.
6. If using ricotta draining baskets, set them in shallow plastic containers or on a tray to drain. If using a sieve, set it over a bowl to drain. Let stand at room temperature until the whey stops dripping from the baskets or sieve, about 2 hours, emptying the drained whey several times.
7. The ricotta can be used immediately or refrigerated for later use. If the ricotta is in baskets, nestle the baskets in another container to catch any dripping whey and cover the top with plastic wrap.
8. To use, remove the plastic and insert the basket onto a plate. If the ricotta is in a sieve, invert the ricotta into a plastic container, cover, and refrigerate. The ricotta is best used within 2 to 3 days.

Note: For this recipe you will need ricotta draining baskets or a fine sieve with a 6-cup capacity.

If you are calorie- or fat-conscious, you can successfully make this ricotta with a gallon of low-fat milk; omit the cream. Rennet loses strength over time; replace liquid animal rennet that is older than 1 year, and replace liquid vegetable rennet after 6 to 9 months.

Published with permission of the author. All rights reserved.

Spiced Grilled Chicken (Pollo Grigliato con Spezie)

By Salvatore Denaro and Sara Jenkins, as presented at the 2011 World of Flavors Conference

Yield: 2 servings

Spice mixture

• Fresh thyme
• Fresh rosemary
• Dried Sardinian myrtle
• Salt
• Pepper
• Chile pepper

• 1 chicken, free-range, at least 4–5 months old and weighing less than 4.4 lb
• 2 tablespoons extra virgin olive oil
• 2 tablespoons aged wine vinegar
• 1 dried oregano branch
• Green salad, dressed with olive oil and vinegar

1. To make spice mixture: Combine the thyme, rosemary, Sardinian myrtle, salt, pepper, and chile pepper.
2. Clean the chicken and cut it in half. Press each half to crack the breast bone and flatten the chicken out a little.
3. Combine the oil and vinegar. Using the branch of oregano, spread some of the oil and vinegar mixture over the chicken halves. Sprinkle generously with the spice mixture.
4. Set the chicken aside, covered lightly, for 12 hours to 1 day.
5. Over a lively fire with lots of hot coals, grill the chicken halves, turning frequently and bathing often with the remaining oil and vinegar combination. They should take about an hour to cook. Serve the chicken with a cluster of green salad.

Note: The chicken required for this recipe is small and may be difficult to source. Guinea fowl may be used as a substitute.

Published with permission of the author. All rights reserved.

Cheese Grilled in Fig Leaves

By Salvatore Denaro and Sara Jenkins, as presented at the 2011 World of Flavors Conference

Yield: 10 servings

• 20 fresh fig or grape leaves
• 2 Tablespoons Sicilian sea salt, fine
• Water as needed
• 1/2 cup extra virgin olive oil
• 2 pounds scamorza cheese, lightly smoked, cut in 2-inch pieces

1. Blanch the fig or grape leaves for a few minutes in boiling salted water; refresh in ice water and drain. Brush the outside of each leaf with olive oil and wrap around a piece of cheese; secure with a toothpick. The olive oil-brushed side of the leaf should be facing the cheese.
2. Grill over a medium fire about 5 to 6 minutes, until the leaves are toasty and the cheese melted inside.

Note: Be sure to use unsprayed fig or grape leaves.

Published with permission of the author. All rights reserved.

Gambas al Ajillo with Miso Butter

By Katsuya Fukishima, as presented at the 2011 Worlds of Flavor Conference

Yield: 6 tastings

Miso butter

• 4 tablespoons shiro miso
• 4 tablespoons butter, room temperature

Gambas al ajillo

• 1 1/2 tablespoons olive oil
• 1 garlic clove, sliced
• 1/2 pinky tip ginger, thinly sliced
• 1 guindilla chile pepper
• 6 shrimp, 31/35, peeled
• Salt as needed
• 1 tablespoon brandy
• 1 teaspoon lemon juice
• 1 tablespoon miso butter

1. For the miso butter: In a food processor or in a bowl with a whisk, combine the miso and butter until it becomes a smooth mixture. Roll in parchment paper and refrigerate.
2. For the gambas al ajillo: Heat a pan. Add the oil and slices of garlic and ginger. Cook until light brown.
3. Add the guindilla and shrimp. Add the salt and cook for 10 seconds, then add the brandy and lemon juice. Cook together for 10 more seconds, then swirl in the cold miso butter.
4. Serve in a bowl.

Variation: Add a spritz of yuzu juice.

Published with permission of the author. All rights reserved.

Watermelon and Cherry Tomato Salad with Feta, Almond, and Za'atar Crumble

By Silvena Rowe, as presented at the 2011 Worlds of Flavor Conference

Yield: 8 servings

Za'atar Salt

• Ground cumin as needed
• Ground sumac as needed
• Black sesame seeds, toasted and partially crushed as needed
• Dried oregano leaves as needed
• Maldon sea salt as needed

Salad

• 1/2 watermelon, medium, peeled and cut into chunky cubes
• 200 grams/6 to 8 ounces cherry tomatoes, halved
• One bunch fresh mint leaves

Crumble

• 200 grams/6 to 8 ounces feta cheese, crumbled
• 100 grams/3 to 4 ounces almonds, lightly toasted and crushed

• White nasturtiums or herb flowers as needed
• Fresh bread as needed

1. For the za'tar salt: Mix equal amounts of the cumin, sumac, black sesame seeds, oregano, and salt together.
2. Combine the salad ingredients in a large serving bowl. Mix the crumble ingredients together and sprinkle with the za'tar salt on top of the salad. Sprinkle with the white nasturtium flowers and serve with fresh bread.

Original recipe uses metric measurements. Conversions are approximate only.

Published with permission of the author. All rights reserved.

Chilled Beef "Shabu Shabu" Soba

By Masa Shimakawa, as presented at the 2011 Worlds of Flavor Conference

Yield: 10 servings

• 100 milliliters/3 to 3 1/2 ounces soup base (hontsuyu)
• 500 milliliters/16 to 17 ounces purified water
• 3,000 milliliters/approximately 1 1/2 pints water
• 200 grams/8 ounces soba noodles (juwari), dried
• 40 grams/1 to 2 ounces beef striploin
• 200 grams/8 ounces green cabbage
• 60 grams/2 ounces daikon radish, grated
• 50 milliliters/2ounces yuzu wasabi dressing
• 5 grams/1 ounce daikon sprouts
• 2 grams/2 teaspoons ginger, grated

1. Combine the broth ingredients—the hontsuyu and purified water. Set aside in the refrigerator.
2. Put 3,000 milliliters/1 1/2 pints of water in a large pot over high heat and bring to a boil; add the soba noodles, stirring constantly with a fork or chopsticks. Cook for 6 minutes, then remove from heat; set aside for 2 minutes. Drain and rinse well under running water. Keep in the refrigerator.
3. Cut the beef into thin slices, 1 inch wide, and the cabbage into 1/2-inch wide strips. Blanch in dashi water separately. Cool in the refrigerator.
4. Combine the grated daikon radish and the yuzu wasabi dressing; set aside.
5. Place the chilled soba noodles in a serving bowl, top with blanched cabbage, beef, and daikon sprouts, and pour the broth over the top. Garnish with the radish wasabi mixture and grated ginger.

Original recipe uses metric measurements. Conversions are approximate only.

Published with permission of the author. All rights reserved.

Blackberry Atole (Atole Negro de Zarzamora)

By Lucero Soto, as presented at the 2011 Worlds of Flavor Conference

Yield: 2 1/2 liters/2 1/2 to 3 quarts

• 500 grams/1 pound masa
• 1 1/2 liters/5 1/2 to 6 cups water
• 200 grams/6 to 7 ounces blackberries
• 1 1/2 liters/5 1/2 to 6 cups water
• 200 grams/8 ounces sugar
• 15 grams/1 tablespoon Mexican canela

1. In a blender, mix the masa with the first 1 1/2 liters of water.
2. Pass the blackberries through a strainer in order to remove the seeds. Blend if needed. Reserve.
3. Bring the remaining 1 1/2 liters of water to a simmer, along with the sugar and Mexican canela, until sugar is dissolved; add the masa and blackberry purée. Stir constantly until it thickens. Add sugar as needed. Discard the canela. Serve hot.

Note: Atole Negro is traditionally prepared with 100 grams/3 to 4 ounces of dry roasted cacao skins instead of the blackberries.

Original recipe uses metric measurements. Conversions are approximate only.

Published with permission of the author. All rights reserved.