Nationally-recognized chef of Milktooth shares recipes

Jonathan Brooks, Owner/Chef of Milktooth and named one of Food & Wine’s Best New Chefs, shares recipes from his menu.  Look for Johnathan’s story in the June issue of Food & Wine.RECIPES:

Grilled Ramp, Potato and Kimchi Flammekuchen

Dough:

1 1/2 c flour

1/3 c rye flour

1/4 c whole wheat flour

3 tbsp sugar

1 tbsp cornmeal

1 tsp baking powder

1 tsp salt

2 tbsp parmesan, grated

2 tbsp gruyere, grated

1 c cold butter, cubed

2 tbsp creme fraiche

1/4 c ice water

1/2 c sourdough starter (optional)

Filling:

1 c creme fraiche

6-8 ramps, grilled and cooled

one russet potato, baked and cooled

1 c kimchi, chopped

salt and pepper to taste

Fried Bologna Okonomiyaki with red cabbage, broken udon and scallions

Batter

2 c all purpose flour

6 eggs

Approx 4 c dashi or water

Filling

1c diced Bologna or mortadella

1c diced cabbage

1/4 c shredded carrots

3/4c cooked udon

Garnish

2 radishes sliced thin

2 tb hoison, in our case homemade

2 tb kewpie mayonnaise, in our case made spicy with homemade yuzu kosho which I will explain on air

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