Text 1764, 80 rader
Skriven 2010-09-18 06:02:00 av Dave Drum (1:124/311)
Ärende: SF Gate 530
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Kabocha Squash Salad W/Pumpkin Seed Brittle
 Categories: Squash, Nuts, Salads, Candy, Chilies
      Yield: 6 servings
 
      1    Chipotle chile in adobo
    1/2 c  + 5 tb maple syrup
      1 sm Shallot; rough chopped
    1/4 c  Cider vinegar
    1/4 c  Grapeseed oil; or other
           - light vegetable oil
    1/4 c  Extra virgin olive oil
           Kosher salt & ground pepper
    2/3 c  Pumpkin seeds; toasted
      1 ts Cumin seeds; toasted
      1 sm Kabocha squash
      1 lg Head of frisee; cleaned
      1 sm Head radicchio; cleaned,
           - rough chopped
    1/4 c  Pomegranate seeds
 
  Kabocha squash's slightly nutty flavor lends itself well to the
  dressing and glaze for this salad, adapted from a recipe by
  Millennium chef Eric Tucker. It's best to use a candy thermometer to
  make the brittle.
  
  Preheat oven to 350oF.
  
  Combine the chipotle chile, 2 tablespoons of the maple syrup, shallot
  and cider vinegar in a blender. Blend until smooth. With the blender
  running, slowly add the grapeseed and olive oil, until the dressing is
  thick and emulsified. Transfer to a small bowl, and season to taste.
  Set aside.
  
  Line a sheet pan with a silicone baking mat or parchment paper. If
  using parchment paper, coat with cooking spray. In a small skillet,
  heat 1/2 cup of the maple syrup over medium heat until it has reduced
  by a third and is one shade darker. Add the toasted pumpkin seeds,
  the cumin seeds and 1/2 teaspoon of salt. Stir until the syrup coats
  all of the pumpkin seeds. Allow to cook until the syrup reaches
  hard-crack stage, or 300 degrees. Immediately pour the seed mixture
  onto the sheet pan and allow to cool to room temperature. Break into
  small pieces, then set aside.
  
  Line another sheet pan with parchment paper. Using a sharp knife,
  halve the kabocha and scoop out the seeds. Cut each half into 6
  wedges, then lay the wedges on the sheet pan. In a small bowl, mix
  1/4 cup of the sweet chipotle dressing and 3 tablespoons of maple
  syrup until well incorporated. Brush the squash wedges with the glaze
  until well coated, then season with salt and pepper. Reserve any
  remaining glaze. Bake for 10 minutes then baste with the remaining
  glaze. Bake for another 15 minutes or until the squash is tender.
  
  To assemble the salads, place two wedges of the warm kabocha squash on
  the edge of each plate. In a medium-size bowl, toss the frisee and
  radicchio with the remaining dressing, then mound some of the greens
  in the center of each plate. Garnish the salads with the pumpkin seed
  brittle and a sprinkling of pomegranate seeds.
  
  Serves 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 29 October 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... Without ice cream, there would be darkness and chaos. - Don Kardong
--- MultiMail/Win32 v0.49
 * Origin: FidoTel & QWK on the Web! www.fidotel.com (1:124/311)