Straightforward flavors and traditional techniques are
culinary keynotes for Michael Smith and Debbie Gold, the husband
and wife chef team at Kansas City, MO's The American Restaurant.
Cottonseed oil is used in many of their dishes to fine-tune
flavors and to fry in a medium that doesn't over-saturate.
As a leading example of America's regional
cuisine movement, The American Restaurant in Kansas City, MO, is once
again in the flattering glare of the gastronomic spotlight, this time for
a slate of stylish sustenance that recognizes few regional or even
national boundaries. Credit for this culinary renaissance is largely due
to a husband and wife chef team, Michael Smith and Debbie Gold.
Although they prefer not to give a name to their culinary style, which
has been variously described as "American nouveau," "world
cuisine" and "classic contemporary," Smith and Gold credit
their devotion to classical French technique and taste sensibilities plus
their open-mindedness with the rest of the world's food traditions as
their creative base. While they are passionate about authenticity in their
presentations, they praise simplicity as the most important aspect.
Cottonseed oil is extremely useful, claim the chefs, because it doesn't
add unwanted dimensions to the recipes.
"Simple things work better than tortured creativity,"
maintains Smith. "We want flavors to be pronounced and clean.
Cottonseed oil is a big help in that regard."
Yeild: 1 serving
- 24 long, thin slices of potatoes
- Cottonseed oil, for frying, + 1 Tbsp.
- 1 cup fresh peas
- 6 plum tomatoes, sliced lengthwise
- 5 artichoke hearts, sliced, leaves trimmed, chokes
- 2 bunches spinach
- 1/2 cup assorted fresh herbs
- 2 cups Mushroom Broth*
- Season all vegetables. Fry potatoes in cottonseed
oil until crisp; cook the peas; grill the tomatoes;
sauté the artichokes and the spinach in 1 Tbsp.
- Layer vegetables and potatoes until all are used.
There will be 3 layers of 2 potatoes side by side and
2 layers of assorted vegetables.
- Garnish with assorted herbs and serve with mushroom
broth as sauce.
Combine 2 cups chopped field mushrooms, 1/2 cup diced
Spanish onion, 1 clove chopped garlic, 1 prig fresh thyme,
and 1 tsp. black peppercorns in a heavy saucepan and sweat
vegetables until trunslucent. Add 1/4 cup white wine and
simmer until evaporated. Add 5 cups water; continue to
simmer for 30 minutes. Press broth through a strainer;
discard the vegetables.