We were big fans of Stephanie Izard
during Top Chef Chicago, and since her big win
, she's been busy planning a new restaurant and making appearances all over the country. She's also been blogging, and we've been checking in occasionally to take a look at her recipes. They are sophisticated and approachable at the same time, and the one pictured above just happens to involve Faith's latest food crush
...It's a cobbler, something we know quite a bit about
, but this one uses two fancy fruits: quince and fig. Stephanie notes that the crust is a cross between a cake and a biscuit, which is probably more spongy and light than what we're used to. But it looks easy and delicious. The vanilla-flavored mascarpone that's plopped on top is that little extra oomph of flavor and interest that we'd expect from a professional chef.
We spotted the same small touches in a few recipes. There's a soba salad with shrimp, but the shrimp are poached in olive oil rather than just boiled or sautéed. And in the Pork-Peanut Ragout (which is pictured below), there's miso paste and tamarind concentrate. That one looks especially tasty to us, and the instructions couldn't be simpler.
Stephanie also has podcasts–cute webisodes showing her exploring food sources and cooking dishes in her kitchen.
Visit the site:
See the recipes:
Related: Weekend recipe: Quince and Apple Tart
• Quince and Fig Cobbler with Vanilla Mascarpone
• Pork-Peanut Ragout
(Images: Stephanie Izard, used by permission)