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Phil Lempert
PhilLempert
TODAY Food Editor
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In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.
THIS WEEK: Beer-Braised Short Ribs from chef Johan Svensson of Riingo in New York City.
Beer-braised short ribs is one of chef Johan Svensson’s favorite dishes. “Making it is a true labor of love, but it's definitely worth it,” says the chef of Riingo, an American-Japanese restaurant in New York City. “Three days of cooking brings a great reward — rich, flavorful short ribs that are crisp on outside and moist on the inside." Svensson serves this dish with an apple puree made with miso as an appetizer and roasted winter vegetables and a green salad as sides.
left/msnbc/Components/Photos/060322/060322_JohanChef's_bcol_9a.jpg1688100000left#000000http://msnbcmedia.msn.comPaul Brissman1PfalsefalseAbout the chef: Johan Svensson, Riingo’s executive chef, was born on the small island of Torsö in Sweden. As a boy he barely passed home economics, but he went on to pursue a degree at the Culinary Institute of Gothenburg. Later, he worked as a dishwasher, waiter, and substitute chef before he became an executive sous chef at a ski resort in northeast Sweden.
In 1997, Svensson contacted Marcus Samuelsson, the internationally acclaimed chef at Aquavit, a Scandanavian restaurant in New York City. Svensson asked him if he could apprentice in his kitchen for a few months. Inspired by Samuelsson’s dedication to flavor and innovative methods, Svensson returned to Sweden, eager to use the knowledge he gained at Aquavit. But he only had a few months to use these skills when Samuelsson called to ask him to join Aquavit on a permanent basis. Svensson made a tour of several stations in the restaurant’s kitchen, fortifying and finessing his skills in garde manger, grilling, pastry, and expediting.
After a year, Svensson left to work as a line cook at Bond Street, a Japanese restaurant in New York, which led to a position at Nobu London, where he had the opportunity to build on the global sensibilities of his culinary style. He returned to the U.S. to work as a sous chef at Bond Street, and later became the opening sous chef of Thom. Svensson then worked as executive sous chef at Town before reuniting with Samuelsson to collaborate on the American portion of Riingo’s menu.
Beer-Braised Short Ribs is offered as one serving at Riingo for $14. This recipe is for three servings.
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falseRiingo
205 East 45th Street
New York, NY 10017
212-867-4200
www.riingo.com
Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.