It took chef Gregory Gourdet four years to realize Kann’s dream. Kann is an acclaimed wood-fired Haitian restaurant that fuses Oregon’s seasonal bounty with the cuisine of his childhood in Queens, New York. From his kitchen to the spacious opening of his restaurant in Portland, Gourdet and his team take cues from West Africa and the wider Caribbean, adding accra, taro fritters, grillot, and Haiti’s iconic citrus fruit. produces creolized interpretations of dishes such as the twice-cooked pork dish of .
But it was while working on the James Beard Award-winning cookbook Everyone’s Table (co-authored with JJ Goode, published in 2021) that Gourdet was inspired to rethink home cooking. “I finished the book when the pandemic started, and it changed me,” he recalls. “We chefs believe that everything is always within reach.” Staying home with a limited ingredient list forced Gourde to think about how future readers might eat. did not. It also gave him an opportunity to reflect on his own health journey. The relationship with diet was what supported the transition to drinking and the maintenance of a balanced life.
For this story, Gourdet has developed five original recipes that show how he cooks at home today. Health-conscious, easy-to-make cuisine that influences diverse cultures while avoiding many of his sensitive ingredients (dairy, gluten, etc.). Reference points and Kang’s strong flavor salute to his profile. These recipes highlight nutrient-dense superfoods and tap into Global’s pantry where fish sauce, Scotch Bonnet his chili, and curry powder are as easily accessible as salt and pepper.
“While some people may think that certain ingredients are difficult to find, the reality is that people in the Caribbean diaspora, including African and Southeast Asian cultures, use these foods every day here in the United States. People have to embrace a broader perspective of what’s out there.”
Here you will find delicious vegetable dishes rooted in history and culture. “Having your pantry stocked with fresh ingredients can put something nutritious and flavorful on your table. It provides an easy way to explore and connect with other food cultures.” increase.”
Creamy Butternut Squash and Plantain Soup
When the weather gets colder, squash is plentiful at Gourde’s local farmers market. His team served this stomach-warming soup in a meal kit at his Kann Winter Village pop-up in Portland early in the pandemic. “I always have ripe plantains and thought they would be a great addition to winter pumpkin soup,” he says. “Ripe plantains add a caramelized, savory flavor that’s balanced by a bright pickled apple topping.”
Comfort and flavor are at the heart of this velvety squash and plantain soup, fragrant and topped with a crunchy apple garnish.
Stir-fried chickpeas in curry and fried egg
At Can’s stylish pan-Caribbean basement bar, Sousòl, you’ll find Gourdet doubles, a Trinidadian breakfast mainstay of curried chickpeas wrapped in warm roti. At home, I thought of a simpler interpretation that works even if you don’t want to make bread. This is where the curry paste comes together quickly, infusing the chickpeas with flavor and forming what Gourdet calls a “beautifully thick stew.” A sprinkling of baked eggs and tangy cucumbers add both texture and contrast.
Breakfast or dinner? These one-pot curry chickpeas and eggs are bursting with tangy heat and herbal flavor.
Coriander Roasted Cod and Cabbage with Herb Salad
Gourdet has spent years cooking in restaurants across Asia and traveling across Asia to learn ingredients and techniques. Here, he marinates the cod in pepper paste with fish sauce, then drizzles the roasted cabbage with the same paste before pounding both over high heat. Fish has no shade, but cabbage may be the star of the plate. Juicy and moderately bitter. “Roasted cabbage is one of my favorite his,” he says Gourdet.
This flavorful and quick cod and cabbage sheetpan dish is enhanced by a punchy green marinade with fish sauce and black pepper.
caribbean shepherd’s pie
“Sousòl has beef patties on the menu. result? A take on Caribbean shepherd’s pie that can be easily made ahead or reheated as leftovers. Gourde uses coconut milk flavored potatoes with a mild sweetness. Ginger, chili, garlic and tamari add depth and complexity to this bubbly winter casserole.
The ultimate in comfort food, but with a Caribbean twist, this Shepherd’s Pie is a savory, spicy beef base topped with creamy potatoes.
Peanut butter braised chicken and vegetables
Kann has a Haitian past, and Gourdet’s menu often incorporates West African renditions. Inspired by Nigerian staples like peanut stew, he created a one-pot dream of tender chicken thighs and collards simmered in a lush coconut milk broth with chiles, unsweetened peanut butter and tomatoes. Developed. When it comes to heat, Scotch Bonnet chili is his preference, but habanero works well as an alternative.
Peanut butter lends a nutty, creamy texture to a hearty one-pot chicken and veggie dish served with an irresistible sauce that you’ll want to drizzle over plenty of rice.
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