Derik Moran of Nick and Eddie: chef chat, part 3
Today we conclude our chat with chef Derik Moran of Nick and Eddie. Stellar are his accomplishments at the age of 24, having already found himself in the role of head chef, designing a dynamic new menu highlighting influences reaching from the American South to France. You can read part 1 and part 2 of our conversation here.
Do you have a show you would like to pitch to the Food Network?
What has been your weirdest customer request?
I don't think anything is that weird, so I don't really have one. But one thing I really like to cook that might sound weird is deep-fried cheeseburgers--I stuff them full of cheese, bread 'em, and deep fry 'em. I make them for the staff, and they have been surprised how good they are.
What is the weirdest thing you've ever eaten?
Goat testicles.They were not too bad. It was just mostly a psychological and texture issue--they were a little squishy and had a bit of a snap to them.
What is your best culinary tip for a home cook?
Never give up.
If you could cook for one person, dead or alive, who would it be?
Marco Pierre White--the young English chef in the '60s and the first real celebrity chef. I would make him a variety of shellfish with a pig trotter terrine.
What is your favorite Twin Cities restaurant(s) other than your own?
Given my schedule I don't get to go out much, but I like anywhere where they care--Alma, Craftsman, Eli's, Vincent.
What if it was your birthday and someone wanted to take you out? Rinata in Uptown--it's humble, cheap Italian food, lots of bread and olives, you can drink five bottles of wine and no one cares.
What are your favorite local bands?
Definitely Shellac [he says as drummer Todd Trainer works behind the bar], and Husker Du--top two.
What would you like to do for a living if you couldn't be a chef?
I would be doing studio art--that is what I spent two years in school doing-- but now food is my media.
What is your favorite thing to do when are not in the kitchen?
Eat. Amazing how many hobbies I used to have that I don't anymore.
That concludes our chat with Derik Moran, but he was kind enough to share a recipe for our readers:
English pea panna cotta
16 leaves gelatin
Enough water to bloom
30 oz. (3 3/4 cups) heavy cream
9 oz. sugar
1 tsp. salt
2 Tbsp. corn syrup
30 oz buttermilk
20 oz (3 1/2 cups) pea puree
Bloom gelatin in water. Boil cream, sugar, salt and corn syrup, then reserve. Melt bloomed gelatin into cream mixture. Stir well to dissolve, cool to 105 degrees F.
Stir in buttermilk and pea puree. Pour and set in desired container or mold. Chill uncovered at least 4 hours. This recipe will yield roughly 20 4 oz. servings--adjust amounts accordingly.