It’s still soul food to me.”īourdain: “I think I’ve had enough amuses. How can you travel and be a vegetarian? I don’t like my grandma’s cooking, but at least I try it.”īourdain: “Victims of their own preeminence. I get the vapors when I am around him.”īourdain: “Joyless, angry, anti-human, and just plain rude. Here we go (as excerpted from my story in the San Jose Mercury News, published 6/21/06):īourdain: “The walking Buddha. Just then, a car drove by, and two guys screamed out, “We LOVE your show, man!” Such was the universal adoration he had.Īs the interview drew to a close, I asked him to say the first thing that came to mind when I proffered a topic. Later, when he went out front for a smoke, I accompanied him to keep the interview going. In the end, I chose Chef Gerald Hirigoyen’s Piperade, which turned out to be the perfect place.Īfter our late-lunch of beef cheeks, a young woman approached our table tentatively, She was a server, clutching a tattered copy of “Kitchen Confidential.” Shyly, she held the book out to Bourdain, and said, “This was the only thing that got me through waitressing in New York!” He smiled, and gratefully autographed it for her. It couldn’t be something fancy-shmancy, because that was not him. Never in my life have I felt so much pressure to pick a restaurant. His publicist told me to pick a place for lunch. He was on a book tour for his “The Nasty Bits” and stopping in San Francisco. My favorite memory of Bourdain? The time way back when in 2006, when I actually got to spend a couple hours with him. And in the process, educate and enlighten us all. Few people can maneuver through cultures, countries and all walks of life as effortlessly as he did. (Photo by Pont-WireImage/Getty Images)Īnthony Bourdain’s death on Jstunned the world. Once the cauliflower is done, remove it from the oven, transfer to a mixing bowl, and toss with the sauce and sesame seeds to coat evenly.Īdapted from “Appetites: A Cookbook” by Anthony Bourdain While the cauliflower roasts, combine the tahini, miso, vinegar and 1 1/2 tablespoons water in a small mixing bowl, and whisk until smooth. Roast the cauliflower in the oven for 20 minutes, turning the tray and lightly tossing the pieces halfway through. Transfer to a sheet pan and arrange in an even layer, making spaces between the pieces as much as possible. In a large mixing bowl, combine the cauliflower, oil, salt, coriander, oregano, and pepper and toss well to evenly coat the cauliflower with the oil and spices. Do check out the recent New Yorker profile of him - a fascinating read.ġ head of cauliflower, broken by hand into florets The only change I made was to decrease the amount of salt from 2 teaspoons to one, but you can always use more if you like it on the saltier side.īourdain figured one adult could easily polish off the entire dish for dinner. The heat of the cauliflower will loosen up the sauce and coat every inch in delicious nuttiness, umami and a tad of tang. After the florets are roasted, toss them in the quite thick sauce of tahini, miso, red wine vinegar and a splash of water. The cauliflower gets crisp and charred on the edges. But trust.īecause it all does work together beautifully. It’s also intriguing because it has some Italian herbs, some Middle Eastern tahini, and the Japanese miso. Nope, not going to apologize for it, either. He’s not afraid to forgo desserts in his cookbook. It’s all of one page, which essentially says, “F–k dessert.” Turns out he’s not big on sweets, preferring cheese instead. My favorite part, though, is his “chapter” on desserts. if you add truffle oil, which is made from a petroleum-based chemical additive and the crushed dreams of nineties culinary mediocrity, you should be punched in the kidneys.” Take his introduction to his “Macaroni and Cheese” recipe: “Get that damn lobster out of my mac and cheese! Truffles do not make it better. They’re also dishes that Bourdain thought every home-cook ought to have in his or her repertoire.īesides the recipes for fundamentals such as “Sunday Gravy with Sausage and Rigatoni” and “Chicken Satay with Fake-Ass Spicy Peanut Sauce,” you get plenty of personality and snark. This isn’t a collection of necessarily cutting-edge cooking, but rather recipes for dishes that he loved to cook at home - well, on the rare days that he actually was in New York and not traveling the globe for his must-see “ Parts Unknown” show on CNN. It was his first cookbook in more than 10 years. “Roasted Cauliflower with Sesame” is from his newest book, “Appetites: A Cookbook” (Ecco), of which I received a review copy. So when he described this dish as “This s–t is compulsively delicious,” you can bet that it is.Īnd I concur heartily after having made it. That’s why fellow chefs and food writers loved him. Anthony Bourdain’s craveable cauliflower.Īnthony Bourdain was never one to hold back.
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