Jan-Feb-2016_Final-1-4-16-attempt2

the Around the World issue

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 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. the curry powder and toss well. Season with salt and toss again.

photo by Graham Blackall

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.

“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.”​

22

MY ROUSES EVERYDAY JANUARY | FEBRUARY 2016