While Mission Chinese Food has left New York, chef Danny Bowien is still bringing his culinary approach to a wider market: the at-home cook.
“Anyone can cook from this book, skilled or not, vegan or not,” writes the chef in his introduction. “Because what’s the point of having a party if your friends can’t all go?”Pineapple KimchiLike most kids, I was into pineapple growing up, forking it from those little fruit cups with the foil lids and the neon red cherry inside, but I had never eaten the fresh fruit until one Thanksgiving when my uncle Bud brought a couple over.
Despite that, I’m crazy about pineapple now. So when the kitchen at Mission was messing around with kimchi a while back, I thought, Why not? I’m definitely not the first person to ferment the fruit. After all, there’s the Mexican drink tepache. There’s pineapple vinegar in the Philippines. And there’s the highbrow restaurant I worked at years ago where we fermented it to serve with oysters.
Transfer to a clean 2-quart glass jar. Use a spoon to push down on the mixture, so the liquid rises to submerge or nearly submerge the pineapple. Cover with plastic wrap, pressing it against the surface of the mixture, then add a small weight. Cover tightly with a lid and let it ferment at room temperature until it sours slightly, 2 to 4 days, burping the container after 3 days.From Mission Vegan: Wildly Delicious Food for Everyone by Danny Bowien and JJ Goode. Copyright 2022 by Danny Bowien.
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