Lunchbreak: Parachute chef Beverly Kim & Bon Appetit’s Andrew Knowlton makes a cauliflower dish & talks about the Chicago Gourmet

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Data pix.
Beverly Kim - Parachute Chef

Andrew Knowlton - Deputy Editor Bon Appetit

3500 N. Elston
(773) 654-1460

Chicago Gourmet
September 26-27

Beverly will appear 4:30 p.m. Sunday on the Bon Appetit Culinary Stage


Cauliflower, Tandoori Chicken Skin and Raita


1 clove garlic
2 cups buttermilk
1/2 bunch of cilantro, mostly leaves but some stems ok
1 cup picked mint leaves
1/2 cup greek yogurt
1/2 cup canola oil
1/2 Tbs chaat masala
1 tsp xantham gum
salt to taste

In a blender, puree garlic, buttermilk, cilantro, mint, yogurt, and garam masala and puree until as smooth as possible. Sprinkle in xantham gum while blender is going to help thicken and smooth. Puree for 10 more seconds. Add salt to taste.

Chaat Masala

3 Tbs cumin
1 Tbs coriander
1 1/2 tsps fennel seed
4 Tbs amchur
3 Tbs black salt
1 1/2 Tbs black pepper
1/4 tsp asafateda
1 1/2 tsps ginger powder
1 1/2 tsps ajwain seed
1 1/2 Tbs cayenne

Toast all whole spices and grind into a powder using a high speed blender then combine with powdered spices.

Tandoori Chicken Skin

Skin from one chicken (or ask your butcher for some chicken skin), left as whole as possible, cut to lay flat in sheets and scraped of excess fat/meat
2 Tbs Tandoori Masala Spice (Kisna Foods brand)
1 Tbs oil
1/2 tsp salt

Preheat oven to 300 degrees.  Massage the Tandoori spice with oil, salt, into the chicken skins to evenly distribute the spices.  Lay flat on sheet trays on parchment and bake for up to 45 minutes, or until crispy. Cool. Then  chop into 1/4” pieces.


1 head of cauliflower
1 qt. canola oil
1/2 tsp salt

Break down cauliflower into 1” sized pieces. In a medium to large sized heavy bottomed pot, fill only half way with oil and heat to 350 deg. Add Cauliflower and fry until golden brown. Season with salt.

1/2 cup of plucked cilantro leaves
juice of 1 whole lime
Toss in a bowl with a touch of salt.

Spoon raita on the bottom of the plate. Top with hot cauliflower, sprinkle chicken skins on top, and lay cilantro leaves on top.


Classic Whiskey Smash

7 fresh mint leaves
1 lemon half
1 Tbs simple syrup
1/4 cup bourbon
crushed ice

Using a muddler or the handle of a wooden spoon, mash 7 fresh mint leaves, 1 lemon half, quartered lengthwise, and 1 Tbs simple syrup in a 16-oz. mixing glass or a cocktail shaker 4–5 times just to release juices and oils. Add 1/4 cup bourbon. Transfer to an Old Fashioned glass. Fill halfway with crushed ice, stir, then mound more crushed ice on top. Garnish with mint sprigs.

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