CoastLine: Holiday Place At The Table With Dean Neff
It’s the season of casseroles and pies and heavy meat dishes. It’s the season to loosen dietary restrictions and enjoy the abundance. According to a 2016 study published in the New England Journal of Medicine and reported by MSN, the average American's weight increases by almost half a percent over Christmas and just two-tenths of a percent over Thanksgiving.
It’s only problematic, according to researchers, because most people don’t lose the weight – and so each year, the scale ticks up.
But chefs around the country are talking about the holidays this year in a slightly different way. The 2019 holiday food trends have less to do with unrestrained indulgence and more of a focus on delicious, high-quality, yes—even healthy food – food that’s as satisfying as that sweet potato casserole layered with all the unnecessary sugar and marshmallow baloney.
This is a food and cooking philosophy that Chef Dean Neff has adhered to long before it was trendy.
Dean Neff, Chef & Owner, One South Front (to open in June 2020), 2019 James Beard Award semi-finalist
6-7 Cloves Black Garlic
1 Tablespoon Sambal Chili Paste
1 Tablespoon Smoked Paprika
½ Teaspoon Crushed Red Pepper
2 Tablespoons Dried Pulverized Dry Ancho
2 Tablespoons Chile de Arbol
3 Roasted Red Peppers Peeled, Seeded and minced
¼ Teaspoon Turmeric Powder (or ½ teaspoon fresh shaved or minced)
½ Cup Extra Virgin Olive Oil
½ Teaspoon Cracked Black Pepper
½ Teaspoon Kosher Salt
1 Tablespoon Minced Preserved Lemon Rind (Optional)
1/4 teaspoon coriander seeds
Mix all ingredients into a mortar. Gently pulverize all ingredients together with a pestle until they come together and form a paste. You can also pulse in a food processor gently if you do not have a mortar and pestle. Store refrigerated for up to a month.
Gingerbread Cake: ½ sheet pan VS doubled
255 g // 18 oz Butter
128 g // 9 oz Water
264 g // 28 oz Molasses
240 g // 480g Honey
255 g // 510g Brown Sugar
432 g // 864g AP Flour
8 g // 16g Baking Soda
3 g // 6g Salt
4 g // 8g Ginger
5g // 10g Cinnamon
1 g // 2g Allspice
Pinch // 1/8 Clove
3 // 6 Eggs, room temp
120g // 240g Milk
15g // 30g Fresh Ginger
Combine Butter through Brown Sugar in saucepan and heat until butter is melted
Pour mixture into large bowl and let cool
Sift dry ingredients together
Whisk eggs, one at a time into cooled liquids.
Whisk in milk
Gradually Whisk in dry ingredients. Add Ginger. Strain if Clumpy.