Kristen Kish

Ingredient: Elbow Macaroni

About Kristen

Kristen Kish was born in South Korea and adopted into a family in Kentwood, MI. She showed an affinity for cooking at a young age. Her mother suggested she go to culinary school and since attending Le Cordon Bleu in Chicago, Kish has never looked back.

After moving to Boston, Kish worked in many high-profile restaurants including Michelin-star Chef Guy Martin’s Sensing and Barbara Lynch’s Stir as Chef de Cuisine. Kish competed on Bravo’s Top Chef Season 10 where she won the coveted title ’Top Chef,’ becoming the second female chef to win the prestigious competition. She went on to become Chef de Cuisine of Menton, Chef Barbara Lynch’s fine dining restaurant.

Kish was co-host of “36 Hours,” a Travel Channel show that partnered with The New York Times to bring the hit newspaper column to television. In each episode, co-hosts Kish and Kyle Martino arrived in a new city where they had 36 hours to explore the most delicious foods and hot spots.

Wish wrote her first cookbook – Kristen Kish Cooking – which launched October 2017. Currently, Kish is Executive Chef of Arlo Grey restaurant in Austin, Texas.

“

Why I love the Macaroni

Elbow macaroni is one of those shapes that you see and immediately think of your childhood, and these are the memories that stick with me the most. As a chef and with new dish creation, I pull an immense amount from my childhood memories. To me, the elbow is also a reminder to see the world through the eyes of a child, with innocence, curiosity, acceptance, growth, and resilience.

“

Macaroni & Cheese

Serves 4 - 6

PASTA
- 1 lbs Elbow Noodles
BÉCHAMEL
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 1/2 cups (600 ml) whole milk, room-temperature
- 4 ounces grated Fontina cheese
- salt
GARNISH
- 3 ounces (90 g) toasted walnuts, roughly chopped
- 15 large sage leaves
- ½ cup olive oil
- 3 ounces Pecorino cheese, grated using a microplane zester
- 3 large shallots, fried
- Kosher salt
- Freshly ground black pepper
To make the béchamel, in a medium saucepan, melt the butter over medium heat, then add the flour, and whisk together until incorporated. Cook for a minute until you have a blond roux. Steadily stream in the milk (having it at room temperature or warm helps prevent the formation of clumps) while whisking constantly. Increase the heat to medium-high and bring to a simmer for 3-4 minutes or until the flour is cooked and you can no longer taste it. Reduce the heat to low and add the cheese. Whisk until the sauce is smooth. Season to taste.

In a small sauté pan, heat olive oil over medium heat until it begins to shimmer. Add the sage leaves and fry for 1–2 minutes or until crisp. Remove and drain the leaves on a paper towel. When the sage has cooled to room temperature, crumble it a bowl, add the walnuts, cheese and fried shallots. Gently toss. Season with salt and pepper.

TO SERVE
Bring a large pot of water to a boil, and salt the water aggressively. Add the pasta and cook for approximately 6-8 minutes or as directed on the box. Warm the béchamel and transfer to a large mixing bowl. Using a slotted spoon, transfer the pasta directly into the béchamel. Using a ladle of pasta water to thin out the sauce if required. You want to coat the pasta with a generous amount of sauce, more than just a coating. Divide the pasta and sauce into portions. Sprinkle equal amounts of the walnut sage garnish over each plate.

PASTA

1 lbs Elbow Noodles

BÉCHAMEL

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 1/2 cups (600 ml) whole milk, room-temperature
4 ounces grated Fontina cheese
salt

GARNISH

3 ounces (90 g) toasted walnuts, roughly chopped
15 large sage leaves
½ cup olive oil
3 ounces Pecorino cheese, grated using a microplane zester
3 large shallots, fried
Kosher salt
Freshly ground black pepper

To make the béchamel, in a medium saucepan, melt the butter over medium heat, then add the flour, and whisk together until incorporated. Cook for a minute until you have a blond roux. Steadily stream in the milk (having it at room temperature or warm helps prevent the formation of clumps) while whisking constantly. Increase the heat to medium-high and bring to a simmer for 3-4 minutes or until the flour is cooked and you can no longer taste it. Reduce the heat to low and add the cheese. Whisk until the sauce is smooth. Season to taste.

In a small sauté pan, heat olive oil over medium heat until it begins to shimmer. Add the sage leaves and fry for 1–2 minutes or until crisp. Remove and drain the leaves on a paper towel. When the sage has cooled to room temperature, crumble it a bowl, add the walnuts, cheese and fried shallots. Gently toss. Season with salt and pepper.

TO SERVE
Bring a large pot of water to a boil, and salt the water aggressively. Add the pasta and cook for approximately 6-8 minutes or as directed on the box. Warm the béchamel and transfer to a large mixing bowl. Using a slotted spoon, transfer the pasta directly into the béchamel. Using a ladle of pasta water to thin out the sauce if required. You want to coat the pasta with a generous amount of sauce, more than just a coating. Divide the pasta and sauce into portions. Sprinkle equal amounts of the walnut sage garnish over each plate.

Delicacies Chef’s Table

May 1 - August 31, 2018

Chef Kristen chose to support non-profit Keep Austin Fed with a monetary donation (resulting from sales) from Delicacies in 2018.

Mythology

A child threads an elbow noodle onto a string: it is the most primitive of jewelry and sweetest of gifts. When we hold the elbow noodle in our fingers, like a rosary or worry bead, we remember the simplicity of a child’s love. In Italy, this shape is often used in soups, in the United States the iconic “macaroni and cheese.” Both are rustic, comfort dishes served to children of all ages. If you are looking to regain innocence, to remember that simplicity is joy, this is the noodle for you. The elbow promotes passion, comfort, and happiness.

Shop the Elbow Macaroni collection