For me, the best moment of cooking the food we cook is catching a customer trying to figure out what’s happening in their mouth. They take a bite and chew thoughtfully, but they either don’t find the flavors they expected or they can’t identify what they’re tasting. They take another bite and in a storm of discovery, they chat with their fellow diners about what’s happening. By this point, they’re already hooked — there are smiles and nods and reaches for another bite.
To celebrate the release of her highly anticipated cookbook, My Rice Bowl, James Beard Award nominee Chef Rachel Yang will visit ICE on November 10. She and co-author Jess Thomson will reflect on their careers, provide insights for culinary business owners and discuss the process of getting a cookbook published. Attendees will have the chance to win a free copy of the book, which features 75 recipes based on Rachel's deeply comforting Korean fusion cuisine. Below, Rachel shares one of her favorite recipes from My Rice Bowl.By Rachel Yang, ICE Graduate and Chef-Owner of Joule, Revel, Trove and Revelry
These potatoes are a prime example of a dish that creates that kind of experience. Tossed with a blend of Kalamata olives and soy sauce, they look like they’ve been coated in barbecue sauce, but somehow the combination of salt and butter with the deep umami flavor comes across like dark chocolate in the first bite.
But don’t take my word for it — try making them yourself!
Hot Potatoes with Black Olives and Soy Sauce
Serves 4 to 6
Ingredients:
For the potatoes
- 2 pounds fingerling potatoes
- 1 tablespoon kosher salt
- 1 teaspoon whole coriander
- 1 teaspoon black peppercorns
- 1 bay leaf
For the sauce
- ½ cup Kalamata olives, pitted
- ½ cup soy sauce
- ¼ cup mirin
- 1 tablespoon Korean chili flakes
For serving
- 3 tablespoons canola oil
- ½ stick (¼ cup) unsalted butter, divided
- ½ cup Thai basil, leaves picked and packed
Preparation:
- Cook the potatoes. Put the potatoes, salt, coriander, peppercorns and bay leaf in a large pot. Add cold water to cover, bring to a boil, then cook for 10 to 12 minutes, or until a fork easily pierces the fattest potato. Drain the potatoes, halve lengthwise and spread on a baking sheet, flesh sides up, to cool.
- Make the sauce. In a blender, whirl together the olives, soy sauce, mirin and chili flakes until smooth. Set aside.
- Fry the potatoes and serve. Heat a large skillet over high heat. Add 1 ½ tablespoons of the oil, then half of the potatoes, cut sides down, and cook for 2 to 3 minutes, until browned and crisp. Turn the potatoes and cook for another minute, then pour off the excess oil and add 2 tablespoons of the butter. When the butter has melted, add about half the sauce and cook, stirring and turning the potatoes, until the sauce has reduced and the potatoes are well coated. Stir in half the basil, transfer the potatoes to a serving plate, wipe out the pan, and repeat with the remaining oil, potatoes, butter, sauce and basil. Serve warm or at room temperature.
Reprinted with permission from , by Rachel Yang and Jess Thomson.
To register for Rachel’s talk on Friday, November 10, contact: rec@ice.edu or call ICE Customer Service at 212-847-0770.
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