The Dish: Chef Brooke Williamson

Brooke Williamson is a Los Angeles native who knew from a very early age that she wanted to become a chef.

While she has no formal culinary education, by the time she was a teenager her culinary career had already taken off. At just 15, she started as a teacher's assistant at the Epicurean Institute of Los Angeles. Now, with husband Nick, she's co-chef and owner of L.A.-area restaurants Hudson House and the Tripel, as well as Playa Provisions, a "4-in-1" concept incorporating a restaurant, market counter, ice cream shop, and back-room whiskey bar.

AND there's Tripli-Kit, a food-focused retail and book boutique.

Here's how to make some of Williamson's signature recipes:

Braised short rib with carrot faro and grilled spring onions

Serves 4

Ingredients

8 tablespoons olive oil
8 oz. portions of boneless short rib, trimmed of excess fat
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 celery rib, finely chopped
1 teaspoon unsweetened cocoa powder
1 tablespoon light brown sugar
2 cups red wine (preferably a Syrah or full bodied fruit forward red)
3 cups chicken stock
2 cups Coca Cola
¼ cup Worcestershire sauce
¼ cup soy sauce
3 teaspoons salt
2 tablespoons chopped fresh thyme
2 teaspoon black pepper

Directions

1. Heat 4 tablespoons oil in an ovenproof pot over moderately high heat until hot but not smoking. While oil is heating, pat short ribs dry and season with salt and pepper.

2. Brown short ribs, without crowding, on all sides, and transfer with tongs to a bowl. Pour off fat from pot, then add remaining 4 tablespoons oil and cook onion, carrot, and celery over moderately low heat, stirring occasionally, until softened, about 10 minutes.

3. Preheat oven to 325°F. Stir cocoa powder and brown sugar into vegetable mixture, then add wine and scrape up any brown bits. Increase heat to high and boil until liquid is reduced by half, about 10 minutes.

4. Return short ribs (with any juices) to pot and add chicken stock, Coke, Worcestershire, soy, salt, and pepper. Bring to a simmer, then braise, covered, in middle of oven until very tender, about 2 hours.

5. Remove short ribs and strain sauce. Reduce sauce until desired consistency and hold cheeks warm in sauce.

Ingredients for the faro

4 tablespoons extra-virgin olive oil
2 cups farro
1 medium onion, finely chopped
2 cloves garlic, finely chopped
4 cups fresh carrot juice
2 tablespoons brown sugar
2 carrots, diced
salt to taste
2 cups water reserved if needed
1 cup shaved mixed radishes and shaved carrot ribbons tossed with lemon juice and salt for garnish

Directions

1. In a large sauce pot, add oil, onions and garlic and sweat until translucent.Add farro and stir to toast for 2 minutes over medium heat, making sure not to let the onions and garlic brown.

2. Add brown sugar, carrot juice and a touch of salt and let cook for half an hour while stirring occasionally until farro is very al dente.

3. Add carrots and more water if needed and continue cooking and stirring until the farro is cooked through. Finish seasoning with salt to taste.

Ingredients for the spring onions

8 medium spring onions, trimmed and sliced lengthwise down the center
2 tablespoons extra virgin olive oil
salt and pepper to taste

Directions

1. In a medium bowl, toss onions with oil, salt and pepper. Place then directly onto a hot grill, flipping them when they have become well charred.

2. Remove from grill and place back into the bowl and cover with plastic wrap to allow for them to steam for at least 5 minutes.

Oysters with watermelon ponzu

Serves 4

Ingredients

12 small to medium oysters (anything fresh and local) - shucked and preferably served over salt to mimic crushed ice and keep them from tipping over
1 fresno chili (e-seeded and shaved thinly for garnish)
1 oz. trout roe

Ingredients to make the watermelon ponzu

1/8 cup fresh watermelon juice
1 tablespoon white soy sauce
Juice of one lime
1 shallot, finely minced
1/8 cup rice vinega

Ingredients to make the pickled watermelon

1/4 cup fleshy white rind of watermelon cut into very small brunoise
1/4 cup rice wine vinegar
1 tablespoon sugar
1 tablespoon white soy sauce

Directions

1. For the watermelon ponzu, Combine all ingredients and keep very cold.

2. For the pickled watermelon rind, combine vinegar, soy and sugar and then add the watermelon rind. This should be done a day in advance and kept in the refrigerator overnight.

3. Top each oyster with one tablespoon of ponzu, a small amount of pickled rind, a couple of thin slices of chili, and then top off with a small spoonful of trout roe.

Blistered green beans

Serves 4

Ingredients

1.5 lbs. green beans
3 oz. chopped toasted almonds
Olive oil

Ingredients to make the creamy mustard dressing

1 cup creme fraiche
1/2 cup sherry vinegar
1/2 cup honey
2 tsp. kosher salt

Directions

1. Mix and reserve.

To assemble the beans with vinagrette:

1. In large sauté pan heat a few tablespoons of olive oil until hot. Add cleaned green beans in pan, not too crowded, and let them blister for 1 minute.

2. Turn beans over and repeat. Turn off heat and season withkosher salt and add creamy mustard dressing. Plate immediately and garnish with chopped toasted almonds.

Fried cauliflower with romesco sauce

Serves 6

Ingredients

1 large or 2 medium heads of cauliflower
Salt and fresh black pepper to taste
Oil for frying

Directions

1. Cut the cauliflower into florets and deep fry at 340 degrees for approximately 1-2 minutes or until golden brown. Drain on paper towels and immediately season with salt and pepper.

This can also be topped with a mixed herb salad lemon juice and lemon zest for color and brightness.

Ingredients for the Romesco sauce

1/2 cup almonds, toasted
2 cloves garlic, minced
6 garlic cloves, roasted
2 Anaheim chilies, grilled
7 piquillo peppers
1/2 cup apple cider vinegar
2 teaspoons salt
1 pinch black pepper, ground
2 large Tbsp. paprika
1 large shallot, sliced
1/4 cup roasted garlic oil
1/4 cup canola oil

Directions

1. Put all ingredients except oil in food processor and puree, slowly adding oil until completely mixed

Spicy warm chocolate custard with marinated blackberries

Serves 4

Ingredients to make the custard:

1 quart milk
1 cup granulated sugar
1 cup light brown sugar
8 ounces semi-sweet chocolate chips
1 teaspoon vanilla bean paste
1/2 teaspoon ground chili arbol pepper
Pinch of salt
10 large egg yolks, beaten
1/2 cup cornstarch
1/2 cup water
2 tablespoons butter

Directions

1. Combine the milk, sugar, chocolate, ground chili, salt and vanilla in a large saucepan over medium heat. Whisk to incorporate the chocolate. When the mixture comes to a gentle boil take 1 cup of the chocolate mixture and add it to the yolks. Slowly whisk the yolks into the chocolate mixture. Cook over medium heat until it thickens slightly, about 4 to 5 minutes.

2. Dissolve the cornstarch in the water. Slowly stir into the hot liquid. Continue to cook for approximately 2 minutes or until the mixture is thick.

3. Remove from the heat and stir in the butter. Pour into a glass bowl. Cover with plastic wrap, pressing the wrap down on the surface of the custard to prevent a skin from forming. Serve warm.

This is also nice when topped with Italian merengue or whipped sour cream for a creamy cool and visual component.

Ingredients to make bourbon & thyme marinated blackberries

2 cups fresh blackberries, halved lengthwise
1 teaspoon vanilla bean paste
2 tablespoons granulated sugar
pinch of salt
1 teaspoon chopped fresh thyme
1/8 cup bourbon

Directions

1. Toss all ingredients together and allow to marinate for at least half an hour.

Spicy Mezcal cocktail

Serves 1

Ingredients

2 oz Mezcal
1/2 oz campari
2 oz fresh squeezed grapefruit juice
3 very thin slices of fresno chili
1 grapefruit twist
1 large ice cube

Directions

Combine all ingredients in a shaker and add ice. Quickly shake to chill and strain over a large ice cube in a rocks glass. Garnish with grapefruit twist.