Chef at Home: Sara Hauman

Since her turn as a fan favorite on Top Chef Portland this past year, Sara Hauman has been looking for more ways to push herself out of her comfort zone. “I’ve been trying to embrace the feeling of being nervous and staying uncomfortable,” says Hauman. Her current project: creating a Tiny Fish company, an homage to her love of small fish. When she hosts at home in Portland, Hauman, a professed introvert, likes to keep things intimate so she can mingle when she wants and hide away in the kitchen when she needs to recharge. She shared with us some of her favorite fall dishes to prepare for guests.


Chilled Carrot Salad with Coconut-Yogurt Vinaigrette

Serves 3-4


  • 1 bunch baby carrots, washed, trimmed and cut in half lengthwise
  • 3 Tbsp greek yogurt
  • 3 Tbsp coconut milk
  • 1 tsp fish sauce
  • Zest of 1 lime
  • 1 Tbsp lime juice
  • ¼ tsp salt
  • Pinch of red chili flakes
  • 10 mint leaves
  • 3 basil leaves
  • 6 sprigs cilantro
  • Toasted coconut
  • Scallions


Bring a large pot of water to a boil. Add enough salt to the water so it tastes like the ocean. Once the water is at a rolling boil, add the carrots. Lower the heat to a simmer and let cook for 2-3 minutes. The carrots should still be crunchy when you pull them from the salted water. Place the carrots on a baking tray and transfer to the refrigerator until ready to dress.

In a small bowl, whisk together yogurt, coconut milk, fish sauce, lime juice and zest, salt, and chili flakes. Whisk to combine. Chop the mint, basil and cilantro, and add to the yogurt mixture. Add the carrots into the yogurt mixture and let marinate for 10-15 minutes in the refrigerator. Serve this salad cold and garnish with toasted coconut flakes and scallion


Braised Beef Short Ribs and Turnips with Broccoli Salsa Verde

Serves 4-5

For the short ribs:

  • 2-inch ginger root, cut into slices
  • 6 scallions, cut into
  • 1-inch sticks
  • 1 Tbsp chickpea miso
  • 3 cups beef broth
  • 2 Tbsp tamari
  • 2 garlic cloves
  • 1 ½ lbs short ribs, flanken or Kalbi cut
  • 3 cups turnips, cut into 1.5-inch wedges


Place the ginger, scallion, miso, beef broth, tamari and garlic into a medium pot. Cut the short ribs between the bones. Add the short ribs to the braising liquid. Bring to a boil, then reduce to a simmer. After 1 hour, skim the fat and scum off the top of the liquid. Add the turnips to the short-rib pot, do not stir, and cover with a lid. Continue to simmer on low heat for 15-25 minutes until the turnips are tender and the sauce has been almost completely reduced.

For the broccoli salsa verde:

  • 10 oz broccoli florets
  • 2 Tbsp grapeseed oil
  • 1 Tbsp water
  • 1 tsp anchovy paste
  • 1 cup olive oil
  • Zest of 1 lemon
  • ½ bunch parsley, chopped coarsely
  • 1 Tbsp shallot, minced
  • 1 tsp red chili flakes
  • 1 tsp sherry vinegar
  • ½ tsp salt


Toss the broccoli with the grapeseed oil and place on a baking sheet. Add the water to the baking sheet, and then broil the broccoli on high for 4-5 minutes. The broccoli should be soft to the touch and charred. Let the broiled broccoli cool. Place the cooked broccoli, anchovy paste, olive oil, lemon zest, parsley, shallot, red chili, sherry vinegar and salt into a food processor. Pulse the mixture until it is chopped finely and uniformly. To serve, place the short ribs and turnips on a plate or bowl, and then spoon as much salsa verde over the top as you like. This dish is great served over rice and garnished with furikake.