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Chicken and Egg From 'Coi' (Part 2)

Cook the Book Kate Williams 2 comments

After you've made your stock and seaweed powder, it is time to tackle the actual chicken and egg components of Daniel Patterson's Chicken and Egg from his new cookbook, Coi. More

Chicken and Egg From 'Coi' (Part 2)

Serious Eats Kate Williams 3 comments

After you've made your stock and seaweed powder, it is time to tackle the actual chicken and egg components of Daniel Patterson's Chicken and Egg from his new cookbook, Coi. More

Chicken and Egg From 'Coi' (Part 1)

Cook the Book Kate Williams 1 comment

Like many recipes in Daniel Patterson's Coi cookbook, the recipes for Chicken and Egg implores you to start three days ahead. I'd suggest that you ignore the impulse to roll your eyes and skip it, and just accept the nature of the beast. The final dish is just that impressive. More

Chicken and Egg From 'Coi' (Part 1)

Serious Eats Kate Williams 3 comments

Like many recipes in Daniel Patterson's Coi cookbook, the recipes for Chicken and Egg implores you to start three days ahead. I'd suggest that you ignore the impulse to roll your eyes and skip it, and just accept the nature of the beast. The final dish is just that impressive. More

Earth and Sea From 'Coi' (Part 2)

Cook the Book Kate Williams Post a comment

This mousseline is a subtle number, a blend of medium and silken tofu, thickened with egg whites and flavored with a hint of ginger and shichimi togarashi. It provides a soft base for the broth, and it grounds the dish with profound earthiness. More

Earth and Sea From 'Coi' (Part 2)

Serious Eats Kate Williams 2 comments

This mousseline is a subtle number, a blend of medium and silken tofu, thickened with egg whites and flavored with a hint of ginger and shichimi togarashi. It provides a soft base for the broth, and it grounds the dish with profound earthiness. More

Earth and Sea From 'Coi' (Part 1)

Cook the Book Kate Williams 2 comments

Daniel Patterson's restaurant, Coi, has developed a series of dishes all called "Earth and Sea," each celebrating the unique flavors that come about when the rocky, western coastal landscape meets the Pacific ocean. More

Earth and Sea From 'Coi' (Part 1)

Serious Eats Kate Williams Post a comment

Daniel Patterson's restaurant, Coi, has developed a series of dishes all called "Earth and Sea," each celebrating the unique flavors that come about when the rocky, western coastal landscape meets the Pacific ocean. More

Carrots Roasted in Coffee Beans From 'Coi'

Cook the Book Kate Williams 4 comments

I once went to a party featuring small bites from Daniel Patterson's Coi kitchen. (It was quite a party.) One was a version of this dish—carrots fragrant with coffee, served in a flavorful broth with minuscule herbs scattered on top. More

Carrots Roasted in Coffee Beans From 'Coi'

Serious Eats Kate Williams 3 comments

I once went to a party featuring small bites from Daniel Patterson's Coi kitchen. (It was quite a party.) One was a version of this dish—carrots fragrant with coffee, served in a flavorful broth with minuscule herbs scattered on top. More

Cook the Book: 'Coi' by Daniel Patterson

Cook the Book Kate Williams Closed

Coi (the cookbook) is absolutely a challenging cookbook. To cook from it, you will need to shop conscientiously, work slowly, and pay attention to just about everything. However, unlike most other high-end restaurant cookbooks, Coi is fun. More

Checking In on Totonno's: Chef Daniel Patterson of Coi to Donate $5,000 to Brooklyn Pizza

Slice Chris E. Crowley 6 comments

Back in early December, chef Daniel Patterson organized a fundraising dinner at Coi, one of his San Francisco restaurants, to benefit victims of Hurricane Sandy. A portion of the proceeds were to be reserved for the acclaimed Brooklyn restaurant Governor. Last week, Governor's owners announced that it will not be reopening. Now Patterson will be rerouting the $5,000 raised for Governor to another New York food business in need: Brooklyn institution Totonno's. More

San Francisco: A Look at Coi's New Vegetable Menu with Chef Daniel Patterson

Maggie Hoffman 5 comments

"Personally, I like food that's light and clean and bright. My cooking has always been plant based," says Chef Daniel Patterson of Coi Restaurant in San Francisco. "We get a lot of vegetarians, and we'd make things for them, and I realized we should make that option more explicit." In recent months, Coi started offering a vegetable tasting menu alongside the omnivore one. The menu includes unusual preparations like carrots infused with coffee and a tofu dish coagulated with ocean water. More

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