Try this simple dish from chef Camilla Marcus — along with the perfect white wine pairing from winemaker Martha Stoumen
Native Angeleno Camilla Marcus opened her New York all-day restaurant West-bourne with a California ethos in mind. The inspiration is obvious the space, which is outfitted with handcrafted tiles and reclaimed wood, as well as the menu, a laidback array of vegetable-heavy bowls, salads, and toasts featuring generous helpings of avocado, cacao, and chia.
The West Coast inspiration also comes through the wine list, with Marcus’ focus on the wines and winemakers of California. In 2018, Marcus partnered with California winery Broc Cellars to create a special cuvée for West-bourne. But the California winery perhaps closest to her heart is the one run by her friend, renowned natural winemaker Martha Stoumen.
So we invited Marcus to demonstrate an easy, vegetable-based recipe for us and for her pal Stoumen on Instagram as part of our Eater at Home series. Stoumen and Marcus are getting together on Tuesday, July 14 at 6 p.m. ET to cook… and to drink: Stoumen’s providing the wine pairing, her 2019 Post Flirtation White. See notes on the wine below as well as the recipe for Marcus’ dish, if you’d like to cook along.
Tokyo Turnips with Togarashi
1 bunch of Tokyo turnips, cut in half lengthwise with leaves intact
1⁄4 cup of sesame oil or olive oil
3 tablespoons of togarashi or furikake seasoning*
Salt and pepper
1 tablespoon of Kosher salt
1 teaspoon of urfa pepper
1 teaspoon of garlic powder
1 teaspoon of ground cumin
1 teaspoon of chili citrus salt
1 teaspoon of fried seaweed, pulsed or chopped fine
1 teaspoon of toasted sesame seeds
Preheat the oven to 400 degrees. In a large bowl, gently toss the turnips in the oil to coat evenly. Season with salt and pepper. Remove from the bowl and lay each half turnip cut side down along each of the two short edges of a sheet tray (leaves facing the middle of the pan), making sure they do not overlap or overly crowd.
Place the turnips on the sheet tray into the oven for about 20 minutes, until browned but not burned. Remove the turnips from the pan and place into a bowl or on a plate and sprinkle the furikake or togarashi to garnish to taste. Serve right away, while hot.