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Roasted-Squash Salad: From Houseman to Home

Wednesday, December 23, 2015 at 10:12 AM - Posted by Megan - (0) comments

Yesterday, I had a fantastic lunch at Houseman restaurant in Hudson Square with a bunch of food industry friends, and the meal was a knockout—from the double-decker burger with caramelized onion and roasted mushroom relish to the French onion soup sandwich, and everything in between. One particular dish stood out as it was like nothing I’ve ever tasted before: the roasted-squash salad. Wow.

houseman roasted squash salad
Tender, sweet kabocha squash gets coated with a vibrant dressing of herbs, pistachios, feta cheese, and vinegar-plumped currants—creating a bold flavor-texture punch that beautifully showcases the season. If you can’t get to Houseman to experience the real thing soon, lucky for you, Sam Sifton published the recipe for this vegetarian stunner in the Times so you can recreate it at home. Enjoy!

Houseman’s Roasted-Squash Salad
Originally published in the NY Times

  • 5 tablespoons dried currants
  • ¼ cup plus 2 tablespoons white-wine vinegar
  • 1 kabocha squash (approx. 3 to 4 pounds)
  • Approx. 3/4 cup extra-virgin olive oil
  • ½ tablespoon kosher salt
  • 1 tablespoon plus 3/4 teaspoon ground fennel seed
  • 1 tablespoon plus 3/4 teaspoon ground sumac
  • 1 tablespoon plus 3/4 teaspoon ground coriander
  • ½ cup chopped parsley, packed
  • ½ cup chopped cilantro, packed
  • ¼ cup plus 2 tablespoons freshly squeezed lime juice (approx. 3 to 4 limes)
  • ½ cup pistachios, toasted and chopped
  • ½ cup firm feta cheese, diced
    Step 1: Put the currants in a small bowl, and pour the white-wine vinegar over them. Allow them to macerate for several hours or overnight, though in a pinch you can allow them to plump up while you prepare the squash. Heat oven to 450.

    Step 2: Cut the squash in half, scoop out the seeds, peel both halves (if you like: the skin of the kabocha squash is edible) and slice the squash into 1/4-inch half moons. Dress the squash lightly with 1 to 2 tablespoons of the olive oil, and season with the salt. Place the squash on a parchment-lined sheet pan, and roast until soft and caramelized, approximately 15 to 20 minutes, turning the pieces once or twice during the process. Remove the squash from the oven, and set aside to cool.

    Step 3: Meanwhile, in a medium-size bowl, combine the fennel seed, sumac and coriander, then
    add the parsley and cilantro, and stir to combine. Add 1/3 cup olive oil, and stir to combine. You want a wet mixture and may need to add a couple of extra tablespoons of oil to get it.

    Step 4: Drain the currants, reserving the vinegar, and add them to the green sauce. Add the lime juice, pistachios, cheese, 6 tablespoons olive oil and 5 teaspoons vinegar from the pickled currants to the green sauce. Taste, and add more lime juice or vinegar if you like, along with a spray of salt.

    Step 5: Place squash on a warm platter, and spoon the dressing over the top.

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    Seasonal Spotlight: Dan Kluger’s Slow Cooked Salmon

    Thursday, February 5, 2015 at 11:02 AM - Posted by Megan - (0) comments

    On Tuesday, Epicurious threw a big bash at Bouley Botanical in Tribeca to celebrate the official relaunch of the site and debut of their new cookware collection. Before the party kicked off, award-winning NYC chef Dan Kluger hosted an exclusive cooking demo and tasting for local bloggers, where he showcased an original recipe inspired by the Epicurious 22-Minute Meals feature.

    Known for his simple, seasonal approach to cooking, Dan prepared this standout dish of slowly cooked salmon with roasted Brussels sprouts, avocado and apples. The #NewEpi celebration continued as chef Dan, Lafayette pastry chef Jennifer Yee and chef Camille Becerra from Navy served signature dishes to a packed house of industry folks, notable chefs and media, while trays of mini Shake Shack-style burgers, roasted hot honey shrimp, pretzel-crusted chicken and more made the rounds. Discover these recipes and other easy 22-Minute Meals at and check out the new line of professional-grade Epicurious cookware sold exclusively at JCPenney.

    chef dan kluger
    Slowly Cooked Salmon with Roasted Brussels Sprouts, Avocado & Apples
    Recipe from Dan Kluger 

    Brussels Sprouts:

  • 2 cups medium-sized Brussels sprouts, blanched, shocked, and cut in ½
  • ¼ cup California Olive Ranch Arbequina olive oil
  • 1 tablespoon Kosher salt
  • Black pepper, freshly milled, to taste

    Fill a large pot with water and bring to a rapid boil. Blanch Brussels sprouts in small amounts for 2 minutes or until tender but not fully cooked. Shock in ice water and dry on towels. Preheat oven to 400˚F. In a hot sauté pan, add olive oil, Brussels, salt, and pepper to taste. Place in the oven; cook for about 5-8 minutes, stirring occasionally to ensure even roasting. Remove from oven; transfer onto paper towel lined tray.


  • ½ cup lime juice
  • ¼ cup Champagne vinegar
  • ¼ cup California Olive Ranch Arbequina olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon whole grain mustard
  • 2 teaspoon honey
  • 1½ teaspoon Tabasco
  • 2 teaspoon Kosher salt
  • In a mixing bowl, combine together and whisk.


  • 4½ ounces salmon or arctic char fillet without skin, cut on slight bias
  • Kosher salt
  • California Olive Ranch Arbequina olive oil
  • 1 sprig rosemary
  • Heat oven to 200˚F. Salt salmon on both sides, coat with olive oil, and place in small baking dish or sauté pan. Top with rosemary and cover with two layers of plastic wrap. Place pan in oven; cook for about 12 minutes or until salmon begins to turn more opaque with bits of white albumen on the edge.


  • 1 tablespoon extra virgin olive oil
  • ½ cup basil, picked, roughly chopped
  • ¼ cup mint, picked, roughly chopped
  • 2 tablespoon sunflower seeds, toasted
  • ½ piece red fresno chili, thinly sliced with seeds
  • ½ large avocado, ½-inch cubes
  • ¼ mutsu apple, ½-inch dice with skin and held in lemon water
  • 3 tablespoon dressing (see recipe)
  • 1 lime for zesting
  • Maine sea salt, coarse
  • Black pepper, freshly milled
  • Cooked salmon (see recipe)
  • Using the same pan the Brussels were roasted in, on medium-high heat, add olive oil and quickly fry leaves of basil and mint. Add sunflower seeds and chili; toss. Plate Brussels on a platter, sprinkle evenly with avocado and apple. Drizzle dressing, top with herb mix, then salmon; finish with lime zest, sea salt, and black pepper.

    Images courtesy of Epicurious

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    Homemade Delight: Bourbon–Sea Salt Caramels

    Friday, November 28, 2014 at 11:11 AM - Posted by Megan - (0) comments

    ‘Tis the season for temptations. And for gift giving. So if you’re looking for the perfect holiday present, treat your family and friends to some festive handmade candy. As easy to make as they are impressive, these luscious Bourbon–Sea Salt Caramels can make a thoughtful hostess gift and are sure to delight all the sweets lovers on your list.

    Bourbon–Sea Salt Caramels
    Recipe from Bon Appétit (makes about 100 caramels)


  • Nonstick vegetable oil spray
  • 2 cups sugar
  • ½ cup light corn syrup
  • 1 14-oz. can sweetened condensed milk
  • ½ cup (1 stick) unsalted butter, cut into small pieces
  • 2 tablespoons bourbon
  • ½ teaspoon kosher salt
  • Flaky sea salt (such as Maldon)
  • Special Equipment: A candy thermometer

    Lightly coat an 8×8” baking pan with nonstick spray and line with parchment paper, leaving a 2” overhang on 2 sides; spray parchment.

    Bring sugar, corn syrup, and ¼ cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally, until mixture turns a deep amber color, 8–10 minutes.

    Remove pan from heat and whisk in sweetened condensed milk and butter (mixture will bubble vigorously) until smooth. Fit pan with thermometer and return to medium-low heat. Cook, whisking constantly, until thermometer registers 240°. Remove from heat and whisk in bourbon and kosher salt. Pour into prepared pan; let cool. Sprinkle caramel with sea salt, cut into ¾” pieces, and wrap individually in parchment paper.

    Do Ahead: Caramels can be made 2 weeks ahead. Store wrapped tightly in plastic in airtight container at room temperature. Image courtesy of Bon Appétit

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