FT33 Favorites for the Home Cook
Last week, chef Matt McCallister and the team at FT33 treated the goop gang and our friends in Dallas to a true farm-to-table dining experience. As soon as we walked into the restaurant and saw persimmons drying in the traditional Japanese hoshigaki method—they are peeled, hung to dry, and carefully massaged every day for several weeks—we knew Chef Matt had a real respect for his ingredients. This deference was clearly reflected in the menu, too: each dish simply, yet very elegantly, highlighting one beautiful, seasonal ingredient. To help us recreate this incredible dinner at home, he shared simplified versions (we’re busy home cooks, after all!) of four of our favorite dishes from the night.
Escarole is one of our favorite fall ingredients and this salad, dressed up with crunchy Asian pear, salty ricotta salata, and fragrant Thai basil, might be our new favorite way to use it.