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Kabacha Squash with Black Kale, Sheeps Milk Cheese and Candied Squash Seeds

Updated 2:50 PM EDT, Mon, Nov 29, 2010

Recipe provided by Jose Garces

Serves: 4

Ingredients:

·    2 cups kabocha squash, peeled and medium dice
·    1 tbs fresh thyme, minced
·    4 tbs extra virgin olive oil
·    2 bunches baby black kale, stems removed, chiffonade
·    2 tbs fresh garlic, minced
·    2 tbs shallots, brunoise
·    ½ cup chicken stock
·    2 tbs unsalted butter
·    To taste, salt and fresh ground pepper
·    ¼ cup aged sheep’s milk cheese
·    ¼ cup pepitas

Iron Chef Jose Garces

Iron Chef Jose Garces
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Iron Chef Jose Garces

Directions:

1.    Preheat oven to 350°F.

2.    In a mixing bowl combine pumpkin, thyme and 2 tbs olive oil and toss to coat. Season to taste with salt and fresh ground pepper. Transfer kabocha squash to a parchment-lined sheet tray in a single layer and roast until just tender, about 10-12 minutes. Remove from oven and set aside.

3.    In a large sauté pan, heat remaining olive oil over medium heat and sweat garlic and shallots until translucent, about 1 minute. Add kale and chicken stock and cook until just wilted and tender, about 3 minutes. Add butter and cooked kabocha squash and cook until butter is melted and pumpkin mixture is saucy. Season to taste with salt and fresh ground pepper.

4.    Transfer squash and kale mixture to a shallow gratin dish and garnish with shaved sheep’s milk cheese and pepitas.

Oregon Black Trumpet Mushrooms with Anson Mills Polenta


Ingredients:
·    ½ lb Oregon black trumpet mushrooms, washed and dried
·    4 cups Anson Mills Polenta, cooked (recipe follows)
·    2 tbs vegetable oil
·    2 tbs fresh garlic, sliced thin
·    3 tbs shallots, brunoise
·    ½ cup chicken stock
·    2 tbs unsalted butter
·    1 tbs fresh thyme, minced
·    2 tbs Italian parsley, minced
·    To taste, salt and fresh ground pepper
·    Parsley Leaves (to garnish)

Directions:
1.    Combine chicken stock and heavy cream to a simmer over medium heat. Slowly add polenta, whisking constantly, until completely incorporated. Cook polenta, stirring often until grains are fully saturated and polenta is thick. Fold in sartori stravecchio, rosemary and butter and season to taste with salt.

Anson Mills Polenta

Ingredients:
·    3 cups chicken stock
·    1 cup heavy cream
·    1 cup Anson Mills polenta
·    ½ cup Sartori Stravecchio parmesan-style cheese
·    1 tbs fresh rosemary, minced
·    2 tbs unsalted butter
·    To taste, salt

Directions:

1.    Heat vegetable oil in a large stainless-steel sauté pan and sweat shallots and garlic until translucent, about 1-2 minutes. Add black trumpet mushrooms and sauté until soft. Deglaze pan with chicken stock and reduce by half. Add butter and thyme and season to taste with salt and fresh ground pepper. Finish mushrooms with minced parsley and serve with polenta. Garnish w

 


 

First Published: Nov 29, 2010 9:25 AM EDT

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