Naomi Pomeroy, the F&W Best New Chef 2009 at Beast in Portland, Oregon, shares a dinner-party menu centered on the ultimate braised chicken.
In her debut cookbook, Taste & Technique, self-taught chef Naomi Pomeroy shows home cooks how to up their game in the kitchen. Her recipes are easy enough for weeknights but also special enough for your next dinner party.
Deploy powerful flavors.
A combination of chicken stock, sherry and umami-rich fish sauce becomes a potent braising liquid.
Salt matters.
Look for a natural sea salt with small crystals--it coats food more evenly.
Get the recipe: Broccoli-and-Cheddar Soufflé
Put a lid on it.
For crisp, golden skin, weigh down the chicken pieces with a pot lid while searing.
Get the recipe: Braised Chicken Thighs with Marinated Artichokes
Eat your lemons.
When braised, they become soft and "intensely fantastic," says Pomeroy.
Trim your escarole.
Pull off and discard the "furry" outer leaves.
Get the recipe: Chicory-and-Beet Salad with Pine Nut Vinaigrette
Dress the bowl.
Then toss the salad and vinaigrette for even distribution.
