There’s a local buzz in the Saturday Wall Street Journal these days, which is featuring recipes from Gavin Kaysen, executive chef of Spoon and Stable restaurant in Minneapolis, for four weeks in its Slow Food Fast column.
The first recipe ran last weekend for Piquillo Stuffed Peppers With Saffron Risotto, which he also passed along to the Star Tribune. It’s a recipe that reminds us that restaurant-quality meals not only can be made at home, they should be. In this dish, Kaysen adds his twist to risotto with a bit of saffron, before stuffing the mixture into an the piquillo pepper, the bright red pepper that is purchased already roasted and in a jar or can. These stuffed peppers are then roasted again atop sautéed kale for a dish that may surprise those around your dinner table.
LEE SVITAK DEAN