Recipes by Midi's Executive Chef Michelle Mah
Roasted Red Bell Pepper Pappardelle
- 1T butter
- 1T olive oil
- 1/2 lb mixed toybox squash, shaved thin (on a mandoline if you have one)
- 8 halves roasted red bell peppers, sliced
- 1/8 c pitted nicoise olives, cut in half
- 4 leaves basil, cut into thin ribbons
- 1# fines herbes pappardelle (fresh is preferable)
- extra virgin olive oil, for drizzling
- parmigiano reggiano, shaved
1. Boil water in a large pot for pasta and have ready.
2. In a medium sized sauté pan, heat the butter and olive oil. Add the thinly sliced squash and cook on low until soft and tender.
3. Add the roasted peppers and olives and cook until just warm.
4. Cook the fresh pasta for a couple of minutes. Drain and toss with the vegetables. Season with salt and pepper.
5. Divide among 4 bowls and drizzle with extra virgin olive oil and shaved cheese.
Asparagus Gribiche (jumbo asparagus salad)
- 3 eggs, cooked 12 minutes (hard-boiled), chilled, peeled, chopped
- 1 bunch of parsley, leaves only, chopped
- 1/2 bunch chervil, leaves only, chopped
- 1 lemon, zested, chopped fine
- 1/2 bunch tarragon, leaves only, chopped
- 1/4 c cornichons, minced
- 1Tablespoon capers, minced
- 1 filet anchovies, minced
- 1/4 c red wine vinegar
- 3/4 c extra virgin olive oil
- salt and pepper, to taste
1. Put the eggs and the herbs together in a bowl.
2. With a mortar and pestle, pound the cornichons, capers and anchovies into a paste. Add to the bowl.
3. Add the rest of the ingredients. It should have the consistency of runny pesto.
Serve with steamed, peeled asparagus (cooked 3 minutes), tossed in meyer lemon oil and salt and pepper. Toss with thinly sliced French breakfast radishes and shaved parmigiano reggiano.
185 Kearny Street
San Francisco, CA
About Executive Chef Michelle Mah
With Michelle Mah's diverse culinary background and deep passion for her work, it comes as no surprise that in 2006 she was named as one of the San Francisco Chronicle's Rising Star Chefs.
Michelle was born in Seoul, Korea and raised in Southern California from the age of 3, when her family immigrated to the United States. After graduating from the University of California, San Diego with a B.A. in Ethnic Studies, Minor in General Literature, and Area of Focus in Photography, Michelle turned to the culinary arts.
Michelle has worked at Jianna's in North Beach with Chef Mark Valiani. She then became Sous Chef at the Grand Café in Union Square under Chef Paul Arenstam (now at Americano Restaurant & Bar). After 2 years, Michelle became Executive Chef at Ponzu Restaurant where she gained experience cooking Asian cuisine and learning the varied flavor profiles and regional styles. While at Ponzu, Michelle was named one of the San Francisco Chronicle's 2006 Rising Star Chefs. She was 29 years old.
Michelle's colorful culinary education lends her a unique quality of experience, innovation, and skill, which she brings to her role as Executive Chef at midi, California brasserie. She chooses to use local, sustainable, and organic ingredients whenever possible, giving the traditional French brasserie fare of midi a fresh California flair.