Video: Cooking with Arômes Chef Steve Monnier

Behind the scenes at one of Baltimore's "Best Restaurants."

By Justine Hulsey and Meredith Herzing - March 2016

Video: Cooking with Arômes Chef Steve Monnier

Behind the scenes at one of Baltimore's "Best Restaurants."

By Justine Hulsey and Meredith Herzing - March 2016



Recipe: Potato, Apple, Sorrel Curry

Ingredients:

  • 1 Yukon potato
  • 1 Granny Smith Apple
  • 3 French sorrel leaves
  • Fleur de sel (French sea salt)
  • Butter

Vadouvan: Vadouvan, which means “sun-dried spices” in French, is a unique blend of aromatics and curry spices that originated in Southern India. The key ingredients are onion, garlic, and shallot, to which we’ve added our special curry blend for a rich complexity.

Slice the Yukon and green apple with vegetable slicer, then assemble onto the working space the layer of Yukon potato (seasoned with sea salt), then the layer of green apple, then the sorrel leaves. Roll it and tie it with butcher twine. Cook it for 20 minutes in a pan with butter on one side until golden brown on the bottom. Serve with the vadouvan butter.

For more on Baltimore's 50 "Best Restaurants," pick up our March issue, on newsstands now.





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