5@5 - Chef Anita Lo
July 6th, 2010
05:00 PM ET
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5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

Anita Lo is the executive chef and owner of the recently reopened Annisa restaurant in New York City.

Among her accolades, Food & Wine magazine named classically-trained Lo as one of the “Best New Chefs in America" in 2001. She also competed on the first season of "Top Chef Masters," where she finished fourth.

Unfortunately, during the show's filming in 2009 and after nearly ten years in business, Annisa was completely destroyed by a fire.

Following a complete renovation of the original location, Lo reopened Annisa in April 2010 to a two star review from New York Times critic Sam Sifton.

Of Lo, he writes: "She simply stays in the kitchen and works, cooking as the Puget Sound novelist David Guterson writes: precisely, with earth in closest proximity to sea."

5 Underappreciated Ingredients at the Greenmarket: Anita Lo

1. Sea robin
"This fish is considered a 'trash fish' by most fisherman in this area, perhaps because it croaks when you catch it and has a large head-to-meat ratio. But in France, where it is known as rouget grondin, it is prized for its firm white flesh that is somewhat like snapper and is a classic ingredient in bouillabaisse."

2. Kohlrabi
"These strange looking orbs with edible tops are great for braising. [They] are delicious and sweet, peeled and made into salads or slaws - or cooked in any preparation where you would use cabbage or broccoli."

3. Fava leaves and whole pods
"We are all used to eating pea shoots by now, why not fava leaves? The leaves are great in salads or in stir-fry preparations. The young, whole pods are wonderful sautéed as you would a sugar snap pea; grilled or deep-fried as we do as a garnish to a squab dish at Annisa. They must be slender and young for this preparation, so now is the time to try it. (Actually, never mind - there aren’t too many of them out there and I need them for my restaurant!)"

4. Pork liver
"This innard is sweet and not overpowering, especially if made into a mousse. Plus, it packs a healthy dose of iron. Is it really sustainable if you're consuming local meats but only eating the prime parts?"

5. Bluefish
"Bluefish is plentiful and has rich, sweet meat. Forget that bad experience you had from older fish — yes, bluefish gets 'fishy' fast, but when fresh and recently caught, it is truly great table fare."

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