Chef’s Kitchen
Our Chef's Kitchen column started in 2006 with Ethan Stowell as
our first contributor. We thought it would be great to revisit some of
the interesting tips and recipes we've received over the years. As
always, these chefs give us tips that elevates their cooking (and hopefully
ours). They also provide a recipe that showcases their tip so you can
practice at home.
 Since Chef/Owner Ethan Stowell
gave us this tip from Union
Restaurant in 2006, he has opened Tavolata, How to Cook a Wolf and
Anchovies and Olives. Something for everyone all over town!
Photo: Ethan at Tavolata by Tom Barwick
The Secret of Mineral Water, by Ethan Stowell
At Union, we pride ourselves on featuring the finest, freshest
flavors. From just picked morels to spring peas, our daily changing menu
is a reflection of the incredible ingredients we work with. Coaxing
flavors from the best of what nature provides makes our job as cooks
easy.
To achieve these clean, pure flavors, we cook with mineral water.
From soups to sauces and braising vegetables, mineral water is the key.
People are surprised to learn that in a typical week we go through 5
cases of the stuff.
Why use mineral water? The mineral quality and a
slight saltiness is a good vehicle for flavor—especially for
vegetables. It never made sense to us when recipes called for liberal
uses of chicken stock. As an example, when you make a delicate spring
pea soup, you want the flavor of the peas to be the primary flavor—not
peas and chicken. Mineral water brings the best out of your ingredients
without overwhelming them with unintended flavors.
The two most often-asked questions about cooking with mineral water
are "Isn’t this an expensive way to cook?" and "What happens with the
bubbles?" The answer to the first question is, sure, it’s more expensive
than using chicken or vegetable stock or water. But if you’re looking
for clean flavors, nothing will work better. And the bubbles? They cook
off with the heat.
When making your favorite vegetable soup, try substituting the
chicken or vegetable stock (1:1 ratio) with mineral water like San
Pellegrino or Evian…you’ll taste an incredible difference. Or from our
recipe vault, try making one of our favorites...English Pea Soup with
Poached Duck Egg.
Union Restaurant
1400 First Avenue
Seattle, WA 98101
206-838-8000
http://unionseattle.com/
Tavolata
2323 2nd Ave
Seattle, WA
206-838-8008
www.tavolata.com
How to Cook a Wolf
2208 Queen Anne Ave N
Seattle, WA 98109
206-838-8090
www.howtocookawolf.com
Anchovies & Olives
1550 15th Ave E
Seattle, WA
206-838-8080
www.anchoviesandolives.com
Click here to see Ethan's recipe
February 2010 |
