Chef Kathy Gunst takes us on a mouthwatering journey through her most memorable culinary experiences of the year, and trust me, it’s not your typical list of fancy restaurant meals. Here’s the twist: the dishes that truly excited her were the ones that felt like home, or those discovered in unassuming, casual eateries. But here’s where it gets controversial—in a world obsessed with Michelin stars, Kathy argues that the real magic lies in the simplicity of home-cooked meals or the unexpected delights of local gems. Let’s dive in!
A Meatless Marvel in Italy
Imagine biting into a meatball that’s crispy on the outside, silky on the inside, and completely meat-free. That’s exactly what Kathy experienced in Lecce, Italy, at Mamma Elvira. These polpette di melanzane (eggplant meatballs) were a revelation. Kathy was so inspired, she recreated them at home, and now you can too! Here’s the kicker: these meatballs are not just vegetarian—they’re a masterclass in texture and flavor. But don’t just take my word for it; try them with tomato sauce, pasta, or crusty bread. Question for you: Could meatless meatballs ever replace the real deal?
Recipe for Eggplant Meatballs (Polpette di Melanzane)
Serves about 25 one-inch meatballs
Ingredients:
- 1-pound globe eggplant
- 2½ tablespoons olive oil (plus 2 tablespoons for cooking)
- 3 cloves finely chopped garlic
- 1 tablespoon each of fresh rosemary, thyme, and oregano (or 1 teaspoon dried)
- ¼ cup finely chopped fresh parsley
- 1 large egg
- About ¾ cup panko or breadcrumbs (plus 1 cup for rolling)
- ½ cup grated Parmesan cheese
- ⅓ cup whole milk ricotta cheese
- Salt and freshly ground black pepper
- 4 cups tomato sauce
- Grated Parmesan, warm bread, pasta, or polenta for serving
Instructions:
1. Preheat oven to 500°F. Cut an ‘X’ on both sides of the eggplant, bake for 20-40 minutes until soft. Let cool, peel, and puree.
2. Sauté garlic and herbs in olive oil for 5 minutes. Combine with eggplant puree, egg, panko, cheeses, and seasonings. Chill for 1 hour.
3. Preheat oven to 250°F. Roll mixture into meatballs, coat in panko, and fry in batches until crispy. Keep warm in the oven.
4. Serve with hot tomato sauce and your choice of sides.
A Hazelnut Cake That’s Pure Nostalgia
Kathy’s trip to Piemonte, Italy, introduced her to hazelnuts like no other. These buttery, crunchy gems inspired a hazelnut cake that’s simple yet unforgettable. And this is the part most people miss—the secret lies in the quality of the nuts. Using roasted Italian hazelnuts from Gustiamo elevates this cake to a whole new level. Pair it with whipped cream, and you’ve got a dessert that’s both rustic and refined. Controversial thought: Is it worth splurging on premium ingredients for a ‘simple’ recipe?
Recipe for Italian Hazelnut Cake
Serves 8-10
Ingredients:
- 8 tablespoons unsalted butter (melted and cooled)
- 2½ cups toasted and skinned hazelnuts
- ½ cup all-purpose flour
- 2 teaspoons baking powder
- 4 eggs (separated)
- 1 cup sugar
- Pinch of salt
- Confectioners’ sugar and whipped cream for serving
Instructions:
1. Toast hazelnuts at 350°F for 10 minutes, rub off skins, and grind finely.
2. Whisk egg yolks with sugar, add butter, and mix in hazelnut-flour mixture.
3. Beat egg whites until stiff peaks form, fold into batter.
4. Bake at 350°F for 40 minutes. Dust with confectioners’ sugar and serve with whipped cream.
Ice Cream That Evokes Big Feelings
If you think all ice cream is the same, think again. Big Feeling Ice Cream in Providence, Rhode Island, is a game-changer. Here’s the emotional hook: owner Alex Maddelena created this shop as a remedy for depression, and every flavor is designed to unlock memories. From gluten-free chocolate cookie chunks to vegan mango sticky rice, these aren’t just desserts—they’re experiences. Kathy’s favorite? The vanilla, made with Hawaiian vanilla beans and mascarpone. Question: Can food really heal emotional wounds?
A Tart Surprise: Persimmon Vinegar
Persimmons are a rare treat, but persimmon vinegar? That’s a game-changer. Flamingo Estate’s version adds a tangy, fruity twist to everything from salads to stews. Controversial take: Is vinegar the most underrated ingredient in your pantry?
The Rise of Artisan Bakeries
In a world craving comfort, bakeries are booming. Kathy’s standout? Hani’s in NYC, where a four-layer brown butter carrot cake stopped her in her tracks. But here’s the real question: Are these bakeries just a trend, or a lasting response to our need for sweetness in uncertain times?
What’s your take? Do you agree that the best food experiences come from unexpected places, or do you still crave the glamour of fine dining? Let’s debate in the comments!
