Chef de cuisine Chris Kurth evokes the coming fall with this end-of summer dish by imparting a piney flavor to sweetbreads. He makes a granola out of puffed black and white rice and rough-chopped toasted macadamia and pistachio nuts, and puts those ingredients in a pan with oil, salt, pepper, honey and a French curry spice blend called vadouvan. He cooks that mixture at a low temperature in the oven until the honey caramelizes and dries. The granola should feel tacky when it comes out of ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!