FSR magazine April 2018

ChefS & i ngredientS i ngredientS
Chef Heidi Krahling
Insalata’s
San anSelmo, California
More chefs are reaching for
pomegranates—from the
seeds, juice, and even the
molasses made from it—
for that bright pop of tang,
adding acidity in marinades,
salads, sauces, and more. At
Insalata’s in San Anselmo,
California, chef and coowner
Heidi Krahling uses
pomegranate molasses in
a one-hour marinade for
lamb skewers, combining
the ingredient with lemon
juice, cumin, salt, and pepper
before broiling or grilling
the lamb loin pieces.
She serves the skewers with
a persimmon chutney made
by simmering the fruit with a
little brown sugar, cider vinegar,
lemons, golden raisins,
and a mix of spices that
includes ginger, cinnamon
sticks, cumin, cardamom,
coriander, star anise, and
whole cloves.
Pomegranate
Molasses
ALSo try
Za’atar
Labneh
Zhoug
Sumac
Canyon Ranch in
Tucson, Arizona mixes
pomegranate molasses
with this spice blend
of sesame seeds,
marjoram, and sumac to
marinate lamb loin.
Serve with: a salad of
spinach, tomatoes,
crumbled feta, and
dried figs.
Much like a burrata
appetizer, Ēma in
Chicago offers this
tangy Middle Eastern
yogurt cheese as a
refreshing starter.
Serve with: toasted
marcona almonds,
roasted grapes, burnt
honey, and toast points.
Shaya in New Orleans
adds this Yemen
condiment of herbs,
chillies, coriander,
cardamom and lemon
juice to its Jerusalem
Mixed Grill sandwich.
Serve with: chicken
livers and hearts, veal
sweetbreads, onions,
pita, and tahini.
At Bread & Wine in
Chicago, this spice
is used as a bright,
slightly sour flavoring
for honey yogurt sauce.
Serve with: torn mint
leaves to garnish a
blend of cooked lentils,
carrots, celery, onions,
beans, and beets.
THInKSToCK
24 AprIl 2018 FooDNEWSFEED.com