to Top Boss a star Christine KishParties are all about sharing her favorite dishes with friends.
“I like dining where there isn’t necessarily a theme, and everyone brings something [unique]“Kish, 40, shares exclusively in the latest issue of the magazine Us Weekly. “This allows you to try a lot of different drinks and foods, like this recipe, and see what goes well together.”
One of my favorite quiche recipes for a get-together is junga kimchi pork puff pastry rolls. “Kimchi is a versatile food,” she says. we. “[Plus] with [the dish’s] Deep flavors and spices, they are sure to be a crowd pleaser!
Kish has established herself as one of the country’s culinary masters since winning season 10 of Top Boss In 2013. The Michigan native became the second female chef in the history of the Bravo series to win the competition.
In the years that followed Top Boss Winning, Kish went on to publish the cookbook, Christine Kish Cooking: Recipes and Techniquesin 2017 and appeared in many cooking programs such as Grocery man games, Chopped And Selena + Chef.
Kish has also worked as a host on several series, including… 36 hours, Iron Chef: The Quest for the Iron Legend And Restaurants at the end of the world. Outside of her culinary career, Kish tied the knot with her wife, Bianca Dusicin April 2021
Earlier this year, it was announced that she would be taking up her position Padma Lakshmi As the new host of Top Chef for Season 21 after the latter announced her exit from the show after 20 seasons.
“Top Boss “This is where my journey began — first as a competition chef, then as a guest judge, and now as a host, I am honored to help continue building this brand,” Kish said in a July press release. “I’m thrilled to be sitting next to you Gail [Simmons] And Tom [Colicchio] Where we meet great new chefs and see what they are cooking. “It feels like coming home.”
Later that month, Kesh shared via Instagram that the most important thing she learned from competing on Season 10 of Top Boss “It wasn’t about winning the whole thing, it was about discovering that I was good enough and worthy of the good things that came my way. “Good enough to challenge my fears and opinions about what I thought of myself, and good enough to sit in company that I liked.”
Kish went on to thank the show’s cast and crew for helping to create “a place to excite, mentor, teach, grow, support and celebrate chefs.” She continued: “I am filled with gratitude and a wonderful feeling. With all the social media and communication, I feel loved in every way. I try to keep acknowledging everyone but this is a difficult task and I thank you for that. I am extremely honored and excited to start ♥.”
Keep scrolling to check out our full kimchi quiche roll recipe:
Junga Kimchi Pork Puff Rolls
For caramelized onions and kimchi
- 3 cups yellow onions, cut in half, peeled and sliced with the bulb
- 1 tablespoon olive oil, for caramelization
- 1 tablespoon butter
- 1 teaspoon kosher salt
- 3 teaspoons water
- 2 cups kimchi junja, dry-pressed and finely chopped
- 1 bag of frozen puff pastry, 2 sheets
- Store-bought honey mustard
- ⅔ ham, thinly sliced; 2 slices per roll
- ½ ounce Gruyère cheese, sliced (cheese optional)
- 1 beaten egg
- 1 tablespoon Maldon salt
- 1 tablespoon poppy seeds
- 1 tablespoon toasted Korean sesame
For caramelized onions and kimchi
1. In a medium-sized frying pan over medium heat, gently melt the butter with the olive oil.
2. Add onions, salt and water. Caramelize slowly over medium heat, lowering the heat as it becomes darker.
3. When finished, remove the onions from the heat and leave them to cool completely in the refrigerator.
4. Add the chopped kimchi.
1. Preheat the oven to 375 degrees. Place a wire rack in the middle of the oven.
2. Cut each sheet of puff pastry into quarters, creating 5.5 x 4-inch rectangles. Repeat with the second puff pastry slice, for a total of eight squares.
3. Dust off excess flour, if any, and spread a thin layer of honey mustard over the pastry.
4. Place two slices of ham on top, leaving the ham on top of the pastry.
5. Add about 2 tablespoons of the caramelized onion and kimchi mixture. If adding a cheese stick, place it on top before rolling.
6. Roll the dough into a log shape, making sure the edge closest to you directly touches the other side; Fold the pork again if necessary. This ensures that the roll stays that way.
7. Place it on a baking tray lined with parchment paper. Brush the top and sides with egg yolk, then sprinkle with salt, poppy seeds and sesame seeds. Bake for 35 to 40 minutes or until deep golden brown and pastry is completely puffed.
8. Cool to room temperature and serve with more honey mustard.
For more on Kish, pick up the latest issue of Us Weekly On newsstands now