DJ Olsen and Eddie Hah are the collaborative culinary team behind The Doughroom, a 60-something seat restaurant on Overland near Palms. At the market last Wednesday, DJ was shopping for both green and red tomatoes. At The Doughroom, he uses a tempura batter to fry the green tomatoes and tops them with an herbed ricotta, house-made tomato jam and chowchow, a pickled relish brought from Nova Scotia to the American South. Chowchow can be used as a condiment anywhere you would use pickles – atop hot dogs or to season a meatball sandwich (you might soon see this on the menu at The Doughroom). DJ shares his recipes below.

 

 

 

 

 

 

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