Ask a Chef: Daniel Humm, What Are Your Favorite Winter Ingredients?
JBF EditorsJBF Editors
January 15, 2010
2010 JBF Best Chef: New York City Daniel Humm of Eleven Madison Park makes it through the winter months with these five beloved ingredients.
“I love the flavor profile of this fruit—it’s between a tangerine and a lemon, and it works really well with seafood and desserts. I only discovered Meyer lemons when I came to America, and I think it’s the best-tasting lemon there is.”
“Who doesn’t love black truffles? They’re definitely a luxurious indulgence reserved for special occasions. I really like to pair them with rustic meats and vegetables, such as celery root or oxtail.”
“Celery root is one of the most overlooked vegetables! It’s incredibly versatile and people are always surprised by its sweet taste and fragrant aroma.”
“Tardivo is an incredibly rare lettuce from Italy that is available for only two months of the year. I really like the bitterness of the lettuce paired with a sweeter vinegar, like apple or sherry.”
“I love making parsnip soup in the winter. You can also combine parsnips with apples and pears to enhance their sweetness and flavor.”
This article originally appeared in the February/March 2011 issue of JBF Notes, the James Beard Foundation member newsletter. Don't miss out on future articles; become a member today!