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22
MY
ROUSES
EVERYDAY
JANUARY | FEBRUARY 2016
Alon Shaya’s Hummus
Makes 5 cups
WHAT YOU WILL NEED
1
pound dried chickpeas (2½ cups),
soaked overnight and drained
8
garlic cloves, peeled
1
teaspoon baking soda
½ cup tahini
½ cup fresh lemon juice
⅓ cup extra-virgin olive oil,
plus more for drizzling
½ teaspoon ground cumin
Salt
Canola oil, for frying
½ pound cauliflower,
cut into ½-inch florets
2
teaspoons curry powder
1
large onion, halved and thinly sliced
1½ teaspoons finely crushed
pink peppercorns
Chopped parsley, for garnish
HOW TO PREP
In a saucepan, cover the chickpeas, garlic and
baking soda with 2 inches of water and bring
to a boil. Cover and simmer over moderately
low heat, stirring every 15 minutes, until
the chickpeas are tender, 50 minutes; if
necessary, add water to keep them covered.
Drain the chickpeas and garlic and transfer
to a food processor; purée until very smooth.
With the machine on, gradually add the
tahini, lemon juice, ⅓ cup of olive oil and the
cumin; season the hummus with salt.
In a skillet, heat ¼ inch of canola oil. Add
the cauliflower and fry over moderately
high heat, stirring until tender and deeply
browned, 8 to 10 minutes. Transfer to a paper
towel-lined bowl to drain. Add 1 teaspoon of
the curry powder and toss well.
Season with salt and toss again.
Pour off all but ¼ cup of the oil from the skillet.
Add the onion and a big pinch of salt and
cook over moderately high heat, stirring until
just starting to soften and brown in spots,
about 5 minutes. Add the pink peppercorns
and the remaining 1 teaspoon of curry
powder and cook, stirring, until fragrant,
about 3 minutes. Season with salt.
Spoon the hummus into a bowl and top with
the onion and cauliflower. Drizzle with olive
oil, garnish with parsley and serve.
“I believe that food tastes better when we build a relationship with the farmers and purveyors who raise and grow
our ingredients. Rouses upholds the same standards in supporting our community and the food that comes from it.”
Martha Stewart is standing there and
Daniel Boulud is feeding her caviar, and you
back up and it’s, “Oh sorry Thomas Keller”
... it was just all of my heroes hanging out in
one big room together. But as the years went
on it kind of became more comfortable and
approachable. And last year, the year we
won, was a lot of fun.
COURTNEY:
You were in Chicago, not New
York ...
ALON:
We went to NewYork three times,and
lost three times. 2015 was in Chicago. It was
amazing and overwhelming and I was just
so honored and we were so happy. We have
friends and family and employees all rooting
for us and then it all happens and it’s ALL
HAPPENING LIVE. It’s pretty special.
COURTNEY:
So one James Beard Award
— and I’m sure many more to come. Two
dogs. Three restaurants. Where do you see
yourselves in four, five years?
ALON:
Hopefully we’ll be in our renovated
house by then! There’s a cookbook that will
be in the works at some point. And Emily’s
business is really growing and that’s been a
huge part of our lives. But for now I think
it’s important to focus on the infrastructure
of the three restaurants that we have.
the
Around the World
issue
photo by
Graham Blackall