Header images: The Humm Dog and The NoMad Bar library
Daniel Humm and his famous NoMad roast chicken
The chef: Daniel Humm is the genius chef behind Eleven Madison Park, No.5 in The World's 50 Best Restaurants 2015, which he owns with business partner Will Guidara. The pair bought Eleven Madison Park from Danny Meyer's Union Square Hospitality Group in 2011 and in 2012 they bought the food and beverage spaces at The NoMad Hotel. Chef Humm oversees dining at The NoMad with Executive Chef James Kent behind the pass.
The restaurant: One of Manhattan's coolest dining and drinking destinations, The NoMad comprises a number of different spaces, including The Library, The Elephant Bar and The Parlour. So popular is the hotel that the area around it has come to be known as NoMad, meaning North of Madison Square Park (it was originally dubbed SoMa, meaning South of Macy's, by The New York Times).
The recipes: The NoMad Cookbook is Humm and Guidara's third, after Eleven Madison Park: The Cookbook and I Love New York: Ingredients and Recipes. It contains everything from butter-dipped radishes to fried chicken, while a separate NoMad Cocktail Book by Bar Director Leo Robitschek has classics such as Mint Julep and hits like the Madison Park Smash.
70g peeled celery root, diced 6 mm (1⁄4 inch)
65g celery, diced 6 mm (1⁄4 inch)
40g half-sour pickles, diced 6 mm (1⁄4 inch)
15g Pickled Mustard Seeds (page 294)
15g white balsamic vinegar
5g black truffle, diced 6 mm (1⁄4 inch)
Bring a pot of salted water to a boil over high heat and prepare an ice bath. Blanch the celery root in the boiling water until tender, about 5 minutes, and shock in the ice bath. Blanch the celery in the boiling water until tender, about 3 minutes, and shock in the ice bath. When cold, drain the celery root and celery from the ice bath. Transfer the vegetables to paper towels to drain any excess water.
In a mixing bowl, combine the blanched vegetables with the pickles, pickled mustard seeds, and vinegar and mix well. When ready to plate, fold in the diced black truffle.
10g black truffles, finely chopped
Combine the mayonnaise with the truffles in a mixing bowl and fold together with a rubber spatula. Reserve the mayonnaise in an airtight container, refrigerated, for up to 3 days.
Makes about 230 g
1 egg yolk
15g lemon juice
200g grapeseed oil
Combine the yolk and lemon juice in a food processor. While blending, slowly add the oil and continue to blend until fully emulsified. Season with salt. Reserve the mayonnaise in an airtight container, refrigerated, for up to 1 week.
Canola oil, for frying
4 slices bacon
4 hot dogs
4 hot dog buns
4 slices Gruyère
Celery heart leaves
Preheat the oven to 175°C/350°F. Line a baking sheet with parchment paper. Heat 7.5 cm (3 inches) of canola oil in a heavy pot over medium heat to 175°C/350°F. Wrap a slice of bacon around each hot dog and use wooden toothpicks to secure it. Fry in the hot oil until the bacon is crisped and the hot dog is heated through, about 3 minutes. Transfer to paper towels to drain. Remove and discard the toothpicks. Spread each hot dog bun with truffle mayonnaise. Place a fried hot dog in each bun and top with a slice of Gruyère. Place the hot dogs on the prepared baking sheet and transfer to the oven. Heat the hot dogs just until the cheese is melted, about 2 minutes. Remove from the oven and top each with the celery relish. Garnish with celery heart leaves and serve immediately.
Now just try and eat it in a dignified way...