Downtime by Nadine Levy Redzepi & Rene Redzepi

Author:Nadine Levy Redzepi & Rene Redzepi
Language: eng
Format: epub
Publisher: Penguin Publishing Group
Published: 2017-10-24T04:00:00+00:00

You can also cut the chilled brown butter into small cubes and use it to flavor vanilla ice cream, which is spectacular. Add it just before the ice cream is fully frozen, letting the paddle incorporate the bits into the custard.

JAPANESE OMELET WITH FRIED STICKY RICE

SERVES 4

When we spent summers in France during my childhood, my mother often made an omelet as a simple weeknight meal, and I still find them homey and comforting. Adding a few interesting textural elements, like pickled onions and crisp bits of sticky rice, makes them even better. A few years ago, Noma did a pop-up restaurant in Tokyo, and the whole family spent two months there. During that time, we developed an obsession with sticky rice. This dish is one of the best ways I’ve found to use cold leftover rice; don’t make it with freshly cooked rice, or it won’t fry up properly. I make one big, billowy omelet and place it in the center of the table so everyone can dig in with their spoons. A nonstick pan simplifies omelet-making enormously.

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