A cookbook almost conquered this celebrity chef
Robyn Almodovar sizzled and sautéed her way to celeb status with some burn-baby-burn turns on TV cooking competitions. The South Florida resident won the Food Network’s “Chopped” and “Cutthroat Kitchen” and appeared on — not one — but two seasons of “Hell’s Kitchen” on Fox TV.
Now she’s throwing her chef ’s hat into the cookbook arena. “Low and Slow Cooking: 60 Hands-Off Recipes That are Worth the Wait” (Page Street Publishing Co.; $21.99 paperback) comes out Tuesday, Jan. 14. To pre-order, go to Amazon.com.
Almodovar, who also was a contestant on the Food Network’s “Chopped Impossible” and “Camp Cutthroat” and a judge on “Food Truck Face Off,” is the corporate chef for the Impulsive Group, a New York City-based hospitality company that owns six hotels, including the Sands Harbor Resort and Marina in Pompano Beach.
The Staten Island native, who moved to Fort Lauderdale after attending Le Cordon Bleu College of Culinary Arts Atlanta, also operates her Palate Party Gourmet Food Truck for catering and pop-ups here in South Florida.
The cookbook is divided into seven chapters, including: Family Favorites, The Best Dinner Ideas, My Favorite Things to Eat in a
Bowl, Party Favorites, Great Slow Side Dishes, It’s All About the Basics and Desserts, Please.
Recipes include: Lamb shank with orange gremolata, Sweet and spicy pork belly tacos, Slow-roasted cod with chimichurri, Ropa vieja empanadas, 2-steppin’ spare ribs, Beefed up Bourguignon and Game day wings.
Some of the side dishes included are Southern collard greens, Puerto Rican red beans (served over rice or by themselves) and Dutch oven bread. And there is a section devoted to staple sauces, stocks and broths (such as smoked salsa verde, go-to vegetable broth and slow and low
South Florida chef Robyn Almodovar has a new cookbook, “Low & Slow Cooking.”