INGREDIENTS

Chicken

• 2 tablespoons canola oil
• 6 whole chicken legs (2 pounds)
• Kosher salt
• Pepper
• 1/2 pound fresh Mexican chorizo
• 1 onion, thinly sliced
• 1 tablespoon minced peeled fresh ginger
• 1 garlic clove, minced
• 1 dried chile de árbol, broken in half
• 3 cups unsweetened coconut milk
• 1 pound baking potatoes, peeled and cut into 2-inch pieces
• 2 tablespoons fresh lime juice, plus lime wedges for serving
• 1 tablespoon unsalted butter

Gremolata

• 1/4 cup finely chopped cilantro, plus sprigs
• 7 coffee beans, finely crushed (1/2 teaspoon)
• 2 teaspoons finely grated lime zest

METHOD

Make the chicken

• Preheat the oven to 425°. In a large enameled cast-iron casserole, heat the oil. Season the chicken with salt and pepper. Working in 2 batches, brown the chicken over moderate heat, turning occasionally, about 8 minutes per batch. Transfer the chicken to a large plate. Add the chorizo and onion to the casserole and cook, stirring to break up the meat, until the onion is translucent, about 5 minutes. Stir in the ginger, garlic and chile and cook until fragrant, 1 minute. Add the coconut milk, potatoes and chicken to the casserole and bring to a simmer. Cover and braise in the oven for about 1 hour, until the chicken is cooked through. Stir in the lime juice and butter and season with salt.

Make the Gremolata

• In a small bowl, combine all of the ingredients and mix well. Make sure the cilantro and lime zest is fairly dry, but not dehydrated.

Plating

• Spoon the braised chicken and potatoes into shallow bowls. Garnish with the gremolata 
and cilantro sprigs and serve with lime wedges.

INGREDIENTS

• 1 large or two medium broccoli clusters (as fresh as possible)
• Salt (3 tsp.)
• Ground Black Pepper (4-5 turns on the grind wheel)
• Water
• Olive Oil
• Goat Cheese (2 slices per bowl, preferably 'ashed')
• Walnuts (about 5 per bowl)

METHOD

Cutting the Cheese

• You will want to slice your goat cheese at this point
• Dip the knife into the boiling hot water before each slice for even smooth cuts. Cut two slices of goat cheese per bowl being served. I like them about 5mm or so thick.
• After cutting, use the hot smooth side of your knife to smooth one side of the cheese slices for appearance.

The Soup

• Your broccoli is finished cooking when you can pierce it with little or no effort. Remove the stock pan from the stove burner.

DO NOT POUR THE WATER OUT!

• Use a slotted spoon to add broccoli to a blender but be careful because it's boiling hot!
• Pour enough of the water left over from cooking the broccoli to fill the blender half way.
• Add a pinch (or more) of salt.
• Use several pulses on your blender to break the broccoli up and then puree for several seconds.

Plating

• Add five walnuts to the bottom of a shallow bowl and then place pieces of goat cheese on top of them.
• Pour soup into shallow bowl around the cheese, not on it. Drizzle lightly with olive oil and serve at once!

INGREDIENTS

• 1 1/2 quarts plus 2 cups water, divided, plus more as needed
• 1/2 ounce kombu (approximately a 4- by 6-inch piece; see note)
• 1/2 ounce grated bonito flakes (about 3 cups; see note)
• 1 tablespoon plus 1 teaspoon vegetable oil, divided
• 1 leek, white and light green parts only, diced (about 1 1/2 cups)
• 2 medium carrots, diced (about 1 cup)
• 2 medium cloves garlic, sliced
• 2 (1 1/2-inch) knobs ginger, 1 knob peeled and thinly sliced, 1 knob peeled and finely grated, divided
• 1 (2-pound) squash, such as kuri, kabocha, or butternut, peeled, seeded, and diced
• 2 tablespoons white or red miso paste
• 1 tablespoon fresh juice from 1 lemon
• 1 teaspoon kosher salt, plus more as needed
• Pinch sugar, if needed
• 1 large crisp apple, such as Fuji, peeled, cored, and diced
• 1 large or 2 medium scallions, white and light green parts only, thinly sliced on the bias
• 1 teaspoon toasted sesame seeds
• 1/2 teaspoon toasted sesame oil
• 1 teaspoon rice vinegar
• Shichimi togarashi, optional

METHOD

• Combine 1 1/2 quarts water, kombu, and bonito flakes in a large saucepan and bring to a boil over high heat. Reduce to a bare simmer and cook for 5 minutes. Remove from heat, let cool for 5 minutes, then strain through a fine-mesh strainer. Discard solids and set dashi aside.
• In a large Dutch oven or soup pot, heat 1 tablespoon oil over medium-high heat until shimmering. Add leek, carrot, garlic, and sliced ginger. Cook, stirring, until vegetables are glistening and just starting to turn tender, about 4 minutes.
• Add squash and pour just enough dashi on top to cover vegetables. Bring to a simmer and cook until vegetables are fully tender, about 30 minutes. Using a standing blender or immersion blender, and working in batches if necessary, blend soup until very smooth. Blend in miso and lemon juice.
• Return soup to pot and thin with enough water to reach a pourable, silky-smooth consistency. Season with salt, add sugar to taste, and keep warm.
• Meanwhile, fill a medium bowl with 2 cups water and 1 teaspoon kosher salt. Add diced apple and let soak for 10 minutes. Drain apple well, then return to bowl. Toss with grated ginger, scallions, toasted sesame seeds, sesame oil, rice vinegar, and remaining 1 teaspoon vegetable oil. Season with salt, if needed.
• To serve, ladle hot soup into bowls and top with the apple-scallion salad. Garnish with shichimi togarashi, if desired.