They say timing is everything, and that certainly was true this week when UNH Today staff stopped by to see Thompson School chef Julienne Guyette in the Barton Hall kitchen. We arrived just in time to watch student Nathan Briand pull a roasted Rock Cornish game hen from the oven and whip up a mirepoix-based gravy to drizzle over the meat, artfully presented with potatoes and squash. We left with to-go plates, and can we just say…? Perfection.
Coming next week…
Just in time for Thanksgiving, an article about food, nutrition and the holidays, featuring insights from Chef Guyette and professors Joanne Curran-Celentano and Gale Carey.
Meanwhile, for those of you looking to pack a super-healthy punch into the Turkey Day menu, here’s a recipe courtesy of Chef Guyette.
GINGER MISO KALE SALAD
For the Miso-Ginger Sesame Vinaigrette:
· 2 tablespoons miso
· 1 tablespoon honey
· 2 tablespoons rice wine vinegar
· 1 tablespoon freshly grated ginger root
· 1 tablespoon sesame oil
· 3 tablespoons olive oil
· Kosher salt
· Freshly ground black pepper
For the Kale Salad:
· 1 bunch kale, stems discarded, chopped into bite-sized pieces
· 1 avocado, ripe, diced
· 1/4 cup unsalted, roasted sesame seeds
· 4 each radishes, grated
· 1 each carrot, grated
1. Add miso, honey, vinegar and ginger to a medium bowl, whisking to combine. In a slow, steady stream, whisk in sesame and olive oil until emulsified. Season to taste with kosher salt and black pepper.
2. Place chopped kale in a large bowl and drizzle over some of the vinaigrette. Toss the vinaigrette throughout the greens, the leaves should be glistening with vinaigrette, not swimming in it. Let the salad sit at room temperature for 15 - 20 minutes until the kale leaves are tender.
3. When ready to eat salad, toss the dressed kale with diced avocados, cilantro leaves, sesame seeds, radishes and carrots and a bit more of the vinaigrette.
Recipe courtesy of Julienne M. Guyette, lecturer in culinary arts and nutrition at the UNH Thompson School of Applied Science