3 Boston chefs reveal their favorite holiday dishes - my favorite dish in the restaurant essay

There is a reason why the food that adds color to your holiday table tastes better: dishes immersed in family history and traditions are more important than ingredients and flavors. The stories—
And memory.
Also related to eating.
Even the best chefs around
Respected chef and restaurant owner
In their hearts there is a favorite fare for a permanent location (
At their celebration dinner).
So, what are the people behind some of your actions?
A holiday at a restaurant in Boston?
We just caught up with three culinary experts. opened or soon-to-
Open the Central restaurant for the story behind the festival feast.
Read them here, then scroll down all the way to find delicious recipes to add them to your holiday table in time.
Chef: David Vido, executive chef at the newly opened Special Envoy Hotel Outlook Kitchen & BarThe Dish: lamb belly soup, honey hazelnut, melted leeks, black truffle on the plate: david Vido is no stranger to cooking in the most upscale hotels around --
He has more than 10 years of experience in the hospitality industry (
Including number four. and five-
Mandarin Oriental Hotel in IHG and Asana star hotels in Miel).
But it turns out that his close relationshipto-
The dishes that went home for the holidays have been seriously rooted.
"This is really the story behind the ingredients of the dishes," Verdo said of his beloved Sunchoke soup . ".
See or taste sunchokes and let Verdo return to the Quebec tour of childhood with his father.
On their way home, the two will stop at a small farm on the Vermont border with his father's friends.
"I remember the old man picking vegetables for his farm in the field.
"From his appearance, he seems to live in the field," Verdo said . ".
The man was covered with dirt on his hands and nails.
When he was a child, Verdo said, he learned the hard work needed to produce a small amount of vegetables.
While Verdo is familiar with most of the vegetables he sees on the farm, there is one he doesn't know: "It looks dirty and unattractive," he said: "But eventually it becomes one of the flavors you 've eaten, and it automatically brings you back to childhood: sunscreen. ".
Sweet and crisp when raw, but with nuts and cream when roasted, this vegetable is both versatile and unique.
"We baked them completely before we made them Pure into the soup, which adds a wonderful taste of dirt.
"Once you taste, you will have a very silky texture that goes well with the sweetness of dates hazelnut and candy leeks," Verdo said . ".
He continued: "My father died a few years ago, but in my memory, the taste of that farm and the Thistle always took a unique place. ’’ (
Good news: there will be soup on Outlook Kitchen & Bar's signature New Year's Eve menu. )
Chef: thanani Faison, chef with Sweet Cheeks
Open this dish of Tiger Mother: behind the dish of Parmesan bacon cream onion: Felson was born in Germany, his parents were Americans, and he was a self from an early age.
Described the "British Army" across the United States"S. (
From Northern California to Boston).
Faison's menu has both sweet cheeks and tiger moms, and while very different, both represent a journey with quaint and creative stamps on classic dishes.
Her favorite holiday dishes are no different.
When making a private holiday dinner for an ordinary guest at the now closed Southend restaurant Rocca kitchen bar, the customer asks for cream onion for dinner that night.
"I don't know what they are --
"I think this is a local feature that I'm not familiar with," said Faison, a former Top Chef --up.
It turns out that the cream onion was originally a British dish and is said to have come at the top of Mayflower.
"This is also one of Julia Child's least favorite dishes," Faison said . ".
When he knew where to start, Felson looked at a few recipes
She remembered that she found most of the dishes, which were completely white, "looked like a paste, not attractive at all ".
But she was interested in the idea and she knew that the fare would be popular if there were some caramel, texture and depth of taste.
So she dug in and made a dish with sherry, bacon and caramel onion --as she puts it—magic.
"It's rich and indulgent and lush," she said . "
"Everything is longing --
You want to have a holiday dish that looks beautiful.
In addition, she says, it depicts photos of her trip to Boston.
"This is the perfect snapshot of my life.
This is a dish that originated in New England, but I am not familiar with it because I did not grow up here.
Now that I 've turned Boston into my home, it's fun to have something to eat at my holiday meal and it feels like I 've been cooking it and its origins are here.
Chef: Kathy Sidel, president and founder of the Metropolitan Restaurant Group, opened her sixth restaurant Saltie Girl this spring, dish: pear pie behind the dish: Famous restaurant owner Sidell-
His father, Jack, helped kick off a career as a chef like Todd English, and his sister had Stephanie's career on Newbury Street --
There is food at home.
So, it's not surprising that a dish immersed in family history goes to the table during the holidays.
"My dad has a home in a magical town in Switzerland called Rougemont," Sidell said . ".
"After a long, cold day of skiing, we often have a dessert at a local restaurant called stubblis or a tea room in a neighboring town.
This is a famous old-fashioned French dessert, mainly made from apples.
"We really enjoyed the dessert here, so my sister and I --
Try wrong-
"I figured out how to copy it," Sidell said . ".
"But we do it with pears.
Pear is a fruit for Sidell, which can be described as winter and Christmas.
She said it felt good to eat them during that holiday.
"Tating is a rich man --and elegant-
The dessert looks simple.
There are basically four ingredients, she said.
The taste and sight of the perfect caramel pear bred in the butter shell brought Sidell back to a place in time, and she began to recognize the power of seeing and eating carefully crafted and exquisite food.
"This is one of the things that makes me want to bake," she said . ".
"This dessert reminds me of my father and my family time in Switzerland. ’’ —
SUNCHOKE soupserve 4 by DAVID verdo-
6 Professional tips for yourself: investing in Chinese;
"The soup is all about texture," Verdo said . ".
He says make sure your food is found by cooking the artichokes, washing them for long enough, and then through chinois.
Sunchoke Soup1 1/2 lb sunchokes clean, 3 scallions with 5 tablespoons of olive oil, peeled and chopped 2 cloves garlic8 oz white wine Salt Freshly ground black pepper 3 branches thyme2 cups of vegetable juice 3 cups of cream place sunchokes on a baking sheet.
Sprinkle 1/2 tablespoons of olive oil with salt and pepper.
Place the tray in the center of the oven and cook until fully yield when pierced with a knife tip for 30 to 45 minutes.
At the same time, stir-fry the green onion to translucent and Degas with white wine.
Add vegetables and cream to the scallions.
After Sunchokes is finished, cut in half and bring them to a boil through the food factory into the raw material and cream mixture.
Put the soup in the blender and in the thick soup until smooth.
Pass the soup and cool through a Chinaman.
8 ounces of black is better than mushrooms, put aside. Keep whole.
Sugar stained hazelnut 1/4 cup chopped hazelnut 1 1/2 tablespoon light brown sugar 1 1/2 teaspoon chicken protein 1/8 teaspoon salt combine the first four ingredients and apply a layer after stirring well
Place the hazelnut mixture on a non-stick baking tray coated with cooking spray;
Bake for 6 minutes at 350 degrees or until slightly yellow.
Remove from the oven; cool.
Melt ek scallions stem of Eks scallions, add 8 ounces of butter and put le scallions into the pan to keep the heat low.
Keep stirring, leeks will be soft after about 1 to 1/2 hours. Then cool.
Each of the black Truffle1 is shaved and used to decorate the soup.
Stir-fry mushrooms with olive oil and season with salt and fresh black pepper.
Warm and melted leeks.
Mushrooms, leeks, hazelnuts are placed on the bottom of the soup bowl. the soup is poured on the table, and the truffle is shaved on it. —
Safani faison's the CREAMED onions supply 6-
8 Professional tips made by yourself: prepare in stages.
"Peel off your onion a few days ago --
"It takes a little time for the whole Pearl onion and ciollinis to peel, and they won't be negatively affected by early peeling," she said . ".
"Don't be stingy with Parmesan cheese.
If you really want to relax during the holidays, this dish loves white truffles. ’’ 1 pound (2 bags)
Red Pearl onion, 2 lb pumpkin onion, 2 tbsp salt free butter heavy pound thick cut bacon, 2 tbsp garlic, 1 tbsp fresh vanilla, 1 tbsp picked1 Cup sherr1 pint housewife 2 cups heavy cream 2 cups parmesan cheese, chicup cup leeks, preheat your oven to 400 degrees, burn raw onions in batches at high temperatures and take them out.
Don't cook them all the way, you're looking outside for great Brownings to eat raw inside.
Remove and cool.
Cook the bacon over medium heat until it becomes slightly crispy.
Add onions to cooked bacon.
Add sherry and refined wine, add chicken nuggets and Baili after sherry is reduced to 1/3 of its original volume, or until it looks glaze --y.
Add cream to reduce everything and blend the flavors.
Season and adjust with salt and pepper.
The amount of black pepper has increased, which is great.
Pour the onion mixture into the baking tray.
Cover with Parmesan cheese and ground black pepper and heat in the oven for about 20 minutes at 400 degrees or until the cheese turns brown.
Decorate with chopped leeks and enjoy! —
Kathy Sidel's pear pie 6-
"Before joining the pear, make sure you make the caramel dark," Sidell said . ", Added that this is the golden tone that the pear gets from the burnt sugar, giving the dish a glow.
Crust24 salt free butter 4 cups flour 1/2 cups sugar 1 tablespoon salt 1/2 to 1 cup ice water mix flour, sugar, salt in a bowl.
Add a cold piece of butter, pinch and rub the flour mixture to produce a texture similar to the crumbs.
Add ice water slowly.
Reunite face to form a ball.
You should be able to see the butter in the dough.
This has caused disgraceful.
Refrigerate for one hour or more.
When ready to use, expand to 9-inch round.
Tart12 Bosc pear 2/3 cup sugar 4 tbsp butter juice with lemon preheated oven 350 degrees.
Cut 12 pears in half.
Keep it in acidic water (
Add lemon juice in cold water)
When caramel sugar was on the stove
8 on the stove-
Melt the butter and add sugar.
In the middle of the fire, be careful to caramel the sugar/butter into deep gold.
Start adding half a pear when the color is right (on their sides)
One nest with the other until you turn around the pot
The top of the pear faces the center of the pot.
Take Two and a half and do the same thing in the middle of the pot.
Let the pear Cook with medium heat until the pear is soft.
When they cook, you will want to add more half on the circle for tight nesting.
Cook for 30 to 40 minutes.
Put your paved dough on the pear and tuck it into the side of the pan to cover it completely.
Make two small bites in the center of the dough to let the air escape while cooking.
Put the tart in a preheated oven and cook for another 40 minutes until the shell is golden brown.
Take a plate and an action to flip the shell and pear to the plate while warm.
Pears should look neat, dark caramel in color.
Heat with whipped cream.