June 29, 2020 8:00:53 AM
How nosy are you exactly? Do you ever find yourself wondering what other people are eating for their tea? What they sneakily snack on just before dinner? Or whether they keep chocolate, or even eggs (shock horror), in the fridge?
Well, if you’re a sucker for peeking behind closed doors, new book, Chefs’ Fridges by Carrie Solomon and Adrian Moore, does just that, delving into the cool recesses of the fridges of globally renowned chefs – and photographing the contents for us to all inspect.
Weaving together recipes, Q&As and cross sections of fridges in everyday action, the compendium features household names like Alice Waters (the legendary US chef who introduced the world to farm-to-table cooking, via her Berkeley restaurant Chez Panisse), and Pierre Gagnaire (the French Michelin starred restaurateur), and British stars Tom Kitchin and Clare Smyth, as well as intriguing names in the food world who might be more new to you, like US telly chef Carla Hall, and Mexican fine dining chef Enrique Olvera. It’s a hunger-inducing coffee table of a book to get lost in.
“I like this dish, inspired by Laura Prepon, because everything cooks in a packet (which basically poaches the shrimp in its juices), the pan stays clean, it’s ready in eight minutes, and your place won’t smell like fish,” explains Hall. “The lemon slices are the secret to not overcooking the shrimp.”
For the shrimp (prawns):
1 vine-ripened tomato
1 pound extra-large shrimp (prawns), peeled and deveined
2 scallions (spring onions), sliced on the bias
2 garlic cloves, thinly sliced
1 tsp lemon zest
1 tbsp lemon juice
1/4 tsp salt
¹∕8 tsp chili flakes
2 lemons, sliced
For the salad:
1 head romaine lettuce
2 tbsp crumbled feta
2 tbsp chopped Spanish olives
1/4 cup minced flat-leaf parsley
1 tbsp minced chives
1. For the shrimp: Cut the tomato in half. Squeeze the juice from one half in a bowl. Reserve the other half for the salad. Add the shrimp and all ingredients through chili flakes to the bowl. Mix well.
2. Prepare a parchment packet: cut two 15-inch squares of parchment paper and one of aluminum foil. Lay the parchment paper on top of the aluminum foil and then line it with the lemon slices. Place the shrimp mixture on top of the parchment paper. Fold all the ends together firmly to make a tightly sealed packet.
3. Heat a skillet (frying pan) over medium heat. Place the packet in the skillet. Cook over medium heat for eight to 10 minutes. For the salad, slice the romaine vertically into four wedges. Divide the wedges among four plates. Stir one tablespoon of the feta into the shrimp.
4. Spoon the shrimp over the romaine wedges. Sprinkle with Spanish olives, the remaining feta, minced parsley, and chives. Dice the other tomato half and sprinkle over the wedges.
Chefs’ Fridges by Carrie Solomon and Adrian Moore is published by Harper Design, £30. Available now via Amazon and bookstores.