Will Krauland The Block Museum of Art, Northwestern University Quarantine CRew Project 2020

"| used to work in the service industry. Preparing food is similar to preparing exhibitions. At the end of pre-shift someone would say something positive or inspirational. My friend Jamie once said something like "food is the only art that literally becomes a part of you." That’s been in my mind for the past two years. These recipes are all meant to be shared, but can be enjoyed alone as well. They’re largely inspired by my favorite chefs and dining experiences."

Winter Citrus

  • 1 Grapefruit
  • 1 Navel orange
  • 2 Blood oranges
  • 2 Radishes
  • 2 Limes
  • 1 tbsp Olive oil
  • 1 tsp Honey
  • 1 tbsp Almonds
  • Mint
  • Cayenne pepper
  • Salt
  1. Segment grapefruit, navel, and blood oranges: start by cutting off the ends so that a one and a half circle of the fruit is exposed. Cut strips following the contour of the fruit, removing the rind, pith, and membrane. Try to avoid cutting too much fruit. After you make one pass, go back and remove any leftover pith or membrane. Next hold the fruit in your hand and cut right next to the membranes to remove the segments. Do this over a bowl and place segmented fruit on a wire rack directly over the bowl (save the juice for a tasty drink).
  2. Using a mandolin, shave radishes into thin strips. Submerge radishes in a bowl of water.
  3. Zest two limes. Juice one and a half into a bowl with olive oil and honey and whisk together to combine.
  4. Finely chop almonds
  5. On a plate place evenly distribute citrus fruits and sprinkle almonds on top. Curl radishes around your finger and place on top of citrus. Lightly drizzle dressing over radishes and citrus. Sprinkle lime zest, cayenne pepper, and sea salt over dish. Finish with torn mint leaves.

Beets with Arugula

  • 2 Beets
  • 1 bunch of Arugula
  • 3 tbsp Unsalted butter
  • 1 Shallot
  • 2 tbsp White wine
  • Olive oil
  • Goat cheese (Bucheron)
  1. Clean and peel beets (remove extremities). Slice beets into rounds, then into bite sized wedges. Mince shallot. Wash arugula and set aside.
  2. Melt butter and saute shallot over medium heat until fragrant.
  3. Add beats to the pan, season with salt and pepper. Reduce heat and saute beets until tender.
  4. Add arugula and toss with beats. Add wine, letting the alcohol cook off and greens wilt.
  5. Transfer beets to plate and spoon sauce over as desired. Top with crumbed cheese and season with salt, pepper, and olive oil.

Poached Scallops with Scallion and Apple

  • 6 Scallops
  • 2 cups Dashi*
  • 1/4 Green Apple
  • 3 scallions
  • 1 Lime
  • 1 tbsp rice vinegar
  • 1/8 tsp chili oil
  • Salt
  1. Bring a pot of salt water to a boil. Cut scallions so that they will fit. Blanch scallions for one minute, then rinse under cold water and part dry. Thinly slice an uncooked scallion segment for garnish. Cut scallops in half.
  2. Combine vinegar, chili oil, and juice from a lime and mix.
  3. Heat cast iron skillet or grill pan on high heat. Bring broth to a boil then reduce to simmer.
  4. Add scallions to skillet and cook until charred on both sides. Remove from skillet and cut into small segments.
  5. Gently poach scallops in broth until opaque. Remove from broth and pat dry. Sprinkle a little salt over tops.
  6. Thinly slice apple using a mandolin. Toss in dressing.
  7. Distribute scallops, green onions, and apple on plate. Top with thinly sliced scallion, sea salt, and more dressing to taste.

* Note: Dashi is a Japanese broth that can be found at most Asian markets. It can also be made quickly with 3 ingredients including water (check out Just One Cookbook for an easy recipe). If not available substitute for fish or vegetable broth.

Leek with Anchovy Sauce

  • 2 large Leeks (or 3 small leeks)
  • 1/2 cup of Chicken stock
  • 1/4 cup of White wine
  • 4 tbsp Butter
  • 1 Shallot
  • 7 Anchovy fillets
  • 1/2 tbsp Fresh thyme
  • 1/4 cup of Heavy cream
  • 1 Lemon
  • Salt
  • Pepper

Braised Leeks

  1. Discard green parts from leeks, cut root, cut in half and clean.
  2. Season cut side of leeks with salt and pepper. Melt 2 tbsp of butter in a medium skillet over medium heat. Place leeks cut side down in pan and cook till browned.
  3. Add 1/4 cup of chicken stock and 1/4 cup of white wine to pan and bring to boil.
  4. Reduce to simmer and cover, cooking for 10 minutes.
  5. Remove lid and cook for another 5 minutes or until leeks are very tender.
  6. Remove leeks from pan, place in a long dish. Save remaining liquid.

Anchovy Sauce

  1. Mince anchovies and crush into a paste. Mince shallot and fresh thyme.
  2. Melt 2 tbsp of butter in a saucepan over medium heat. Add anchovy paste and thyme and cook. Stir attentively to dissolve anchovies,
  3. Once the butter/anchovy/thyme mixture becomes brown add shallot, a pinch of salt, and a splash of white wine and saute till tender.
  4. Add remaining liquid from leeks, 1/4 cup of chicken stock, and 1/4 cup of milk to saucepan and reduce. Zest lemon over pan and add juice to taste.