Rōze Traore for A. SAUVAGE at London Fashion Week
A man who knows his way around the kitchen is a plus, but a model who’s professionally trained as a chef is preferred. New Yorker by way of London Rōze Traore is the dream anomaly: a graduate from Le Cordon Bleu and signed model with Fusion Models NYC, conquering the worlds of both recipe and runway.
When he’s not racing between casting calls and photoshoots, Traore is preparing meals for private celebrity events or slicing and dicing in the kitchens of distinguished Jean-George Vongerichten restaurants. A master multi-tasker, his everyday pursuits are not only high-octane, they’re high quality; Traore’s constantly surrounded by the best of French ingredients and getting booked by the freshest names in fashion from Telfar to Control Sector.
We asked the buzzing talent to take a break and put together two BlackBook-exclusive recipes: One, a refined pasta, decorated with crispy salmon and the other, a creamy kale with sweet, caramelized shallots.
Brown-Butter Sage Salmon with Gemelli Pasta
“I came up with this dish as I was cooking for a client in London. Originally I would use couscous as the bed, but adding the Gemelli pasta took it to another level.” – RT
Ingredients: (serves 5 people)
2 sticks of butter
1 pound Gemelli pasta
1 lb Shiitake mushrooms
Shaved Parmesan cheese
1 pound salmon
Mushrooms: Heat pan, add olive oil and then mushrooms. Salt and pepper and finish with a squeeze of lemon.
Brown Butter: Add butter and sage to your pan. Turn heat on low and cook until brown.
Gemelli Pasta: Season a large pot of water with 1 tablespoon of olive oil and plenty of salt. Bring to a boil and add your pasta. After 15 minutes, strain pasta when it is still al dente. Incorporate pasta with brown butter in pan and toss.
Salmon: Cut, season with salt and pepper, heat your pan and add olive oil. Place your salmon in the pan skin-side down. Keep your heat at a medium level. Once there is a nice crispy skin, place pan in the oven for 7 minutes on 350 degrees.
Plating: Add your pasta and mushrooms to the center of the plate. Shave parmesan cheese and lemon zest over the pasta and top with salmon.
Creamy Kale with Caramelized Shallots
“This recipe has been passed down in my family for years. I’ve perfected it by adding my own touch and it was a hit this past Thanksgiving.” – RT
Ingredients: (serves 5 people)
2 bunches Kale
1 stick Salted Butter
1 quart Heavy Cream
Shallots: Thinly slice shallots, while adding olive oil to a well-heated pan. Add salt, pepper and lemon to taste. Reduce heat to medium and allow the shallots to caramelize for 15 minutes or until brown.
Kale: Clean kale by separating the leaves from the stems. In a large pot, season water with olive oil and salt. Bring to a boil. Add kale and cook for 6 minutes, then transfer to an ice bath.
Cream: Let cream simmer for 10 minutes over medium heat. Whisk in shaved parmesan and a stick of butter until the cream reaches a thick consistency. Combine your kale and shallots with the cream and garnish with zested nutmeg.