Talk Takeaway: Cooking with Chef David Myers

Posted on Jan 4, 2013 10:45am

Check out the recipes featured on today's show from Chef David Myers. And for more information about David's restaurants, including his newest restaurant Hinoki & the Bird, click here!

English Pea with Green Curry Soup
1 ½ lbs. English peas
1 Shallot, chopped
15 mint leaves
5 spinach leaves
3 cups water
½ tbsp. green curry
Sea salt to season

1. Prepare boiling water.  Season the water with salt.  Add English peas, shallot, mint, spinach.  Cook till they're tender.
2. Strain, and allow to cool slightly.  Put in a blender. Blend with water. Add green curry, and re-season with salt to taste.

Chicken with Broccoli and Yuzu Kosho
Ingredients for broccoli:
1 head broccoli, chopped
1 tbsp. ginger, grated or simply chopped
1 tbsp. soy sauce

1. Steam broccoli. Toss in a mixing bowl with soy sauce and grated ginger.

Ingredients for chicken:
1 skinless, boneless chicken breast, 8 oz.
1 stalk leek, white part, washed, chopped
1 garlic clove
2 pieces clove, if available
1 bay leaf, if available
6 pieces whole black peppercorn
1 tbsp. unsalted butter
1 tbsp. salt
4 cups water
1 tbsp. extra virgin olive oil
1 teaspoon yuzu kosho

1. Place leek, garlic, clove, bay leaf, black peppercorn in a pot with 4 cups of water and bring them to a boil.
2. Add salt and butter, cook on medium heat for about 10 min. This creates a wonderful aromatic leek stock.
3. Strain all the veggies and spices from the leek stock. Place chicken breast in the stock and cook for 12 to 15 min until breasts get fully cooked. Use medium heat, so you'll see the bubbles in a stock in a pot (light simmer), but not too vigorously. Cook the breast gently with medium to medium high heat.
4. Take the breast out from stock and let it cool a bit. Shred it with a fork and your fingers.
5. Place the shredded chicken breast in a bowl, mix with yuzukosho, drizzle a bit of olive oil and place on a bed of broccoli.

Seasonal Fruit Parfait

[One day ahead]
1 yellow peach, peeled
3 Fuyu persimmon, peeled
1 Asian pear, peeled
1 lb. concord grapes
2 tbsp. chia seeds
4 tbsp. Greek yogurt
4 pieces Macadamian nuts
Lemon curd (recipe below)
3 tsp. brown sugar
½ lemons
Simple syrup (1:1 ratio of water and granulated sugar, which you boil together, and cool down. Then use the simple syrup for ginger simple syrup.)
Ginger simple syrup (recipe below)

1. Dice cut or melon ball peach, sprinkle 1 tsp. brown sugar and squeeze lemon over it. Mix well.  Place in a Ziploc bag, taking as much air out as you can.  Refrigerate overnight.
2. Do the same for the pear as the peach.
3. Dice, cut or melon ball the persimmon.  Sprinkle 1 tsp. brown sugar. (This time, don't add citrus.)  Place in refrigerator overnight.
4. Wash concord grapes well.  Put it in a blender, blend low (with skin and seeds together).  Strain with fine mesh strainer. Measure the juice from grapes, and add same amount of simple syrup into the juice. It will not be a purple color at this point, so if you want to add color, you can add about 1 tbs. acai juice or beet juice.  Keep this in the freezer overnight.  The day you serve this, scratch with your fork to make a granita. (If you have an ice cream machine, you can use that before you freeze, of course.)
5. Make ginger syrup. Prepare 1/2 cup of simple syrup. Add 1 tbsp. of ginger juice. Soak chia seeds in ginger syrup overnight.

[Day of]
Lemon Curd
6 tbsp. lemon juice
7 tbsp. granulated sugar
3 egg yolks
2 whole eggs
4 tbsp. and 1 tsp. of good butter

1. Mix all the ingredients but butter in a pot.  Whisk it on medium heat.  Make sure not to overcook the egg, and switch the heat to low when you feel the liquid begin to have a bit of weight on your whisk.
2. Add butter gradually, little by little, and keep whisking. When you have a good consistency (similar to mayonnaise) and the curd gets shiny looking, stop cooking.  Strain with fine mesh and cool down. When it's cool, place it in a piping bag.

To Assemble:
1. Take turns layering curd mixture and fruit in the glasses, varying the color combinations and textures.
2. This makes about 4 servings and can be served in white wine glasses.
You can add granola for crunch, or for this season, you can sprinkle toasted pumpkin seeds etc. 

Connect with the Talk