Daniel Patterson has two Michelin stars and owns five restaurants in California, including Coi, which is the subject of his latest book, Coi: Stories and Recipes. This week on Good Food he talks about his book and how it is one of the many so-called chef-driven cookbooks that have been published this year. While these books are not necessarily practical guides intended for the home cook, they offer a glimpse into the philosophy and techniques that drive a chef’s craft. This recipe for carrots roasted in coffee beans, comes from his book.
crème fraiche, oats, and cilantro
• 50 g rolled oats
• 36 g light brown sugar
• 28 g unsalted butter
• 1.5 g finely ground chicory root
• Several carrots, of any size or color you like
• Pure olive oil
• 250 g whole coffee beans
• 1 Tablespoon finely ground coffee
• 100 g thick crème fraiche
• 1 large spoonful fruity olive oil
• ½ bunch of cilantro
• Cilantro flowers
• Maldon Salt
Put the oats in a metal bowl. Cook the brown sugar, butter and honey in a small saucepan until melted and simmering, then pour over the oats. Add the chicory and salt and mix to combine. Spread the mixture in an even layer on a baking tray lined with a Silpat and bake at 325°F (160°C) , stirring occasionally, until golden brown, Cool and store in a well-covered container.
Cook the carrots as in Carrots Roasted in Coffee Beans (see page 70) and cut into different shapes.
To serve, sprinkle a plate with a little finely ground coffee. Throw crème fraiche at the plate with a spoon. Be liberal with it, and use great crème fraiche, cultured slowly, so that it has a thick, almost elastic texture. Place carrot pieces around the plate with a few drops of green olive oil, sprinkle some coarse salt on the carrots, and garnish with pieces of cilantro and cilantro flowers if you have them.
From the book, Coi: Stories and Recipes by Daniel Patterson
(Phaidon, $49.95, October 2013)