The chef from New York’s Eleven Madison Park demonstrates his signature radishes with buttermilk dish

For those who missed or couldn’t get a table at the Eleven Madison Park pop-up at the Mandarin Grill, don’t worry as the acclaimed chef Daniel Humm was kind enough to give HongKongTatler.com an exclusive video demonstration so that our readers could recreate one of his signature dishes at home.

In the special Epicurean Express episode above, the soft-spoken Swiss chef reveals why he chose to present this dish and gives us tips on how to make this healthy vegetarian dish that is perfect for spring. Chef Humm also reveals what to substitute for buttermilk (which can be difficult to find in Hong Kong), as well as why he sometimes prefers cooking with vegetables over meat.

Ingredients:

Buttermilk Panna Cotta:

3 sheets gelatin

2 cups buttermilk

Salt

Cayenne pepper

 

To finish:

10 Easter egg radishes

2 baby radishes

1 English cucumber

1 tablespoon lemon vinaigrette (see below)

Thinly sliced chives

Cucumber relish (see below)

Pickled radishes (see below)

Dill fronds

Nasturtium flowers

Nasturtium leaves

Cucumber dressing (see below)

Sea salt

2 teaspoons olive oil

 

Lemon Vinaigrette:

Makes 2 cups

1 1/2 cups lemon-infused olive oil

1/2 cup lemon juice

1 tablespoon salt

 

Cucumber Relish:

1 English cucumber, peeled and finely diced

1 teaspoon salt

White balsamic vinegar

 

Pickled Radishes:

8 baby radishes

1 cup white balsamic vinegar

1 tablespoon salt

1 tablespoon sugar

 

Cucumber Dressing:

Makes 2 cups

1 English cucumber

1/3 cup white balsamic vinegar

1 cup grapeseed oil

3/4 cup loosely packed dill

Salt