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posts tagged ‘roasted’

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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    SOBEWFF’s Salute to Swine & Wine at The Biltmore

    Thursday, March 1, 2012 at 02:03 PM - Posted by Megan - (2) comments

    On SOBEWFF‘s last day, a smokin’ hot new event made its mark on the weekend lineup. Hosted by Debi Mazar & Gabriele Corcos from the Cooking Channel’s hit show Extra Virgin, the Festival’s first ever Swine & Wine took over The Biltmore Hotel‘s elegant outdoor courtyard. This swine-celebrating evening soiree brought together more than a dozen celebrated chefs who served their tastiest version of whole roasted pig.

    Each pit master spent the day preparing all natural, farm-raised Duroc and Hampshire breed hogs using a variety of techniques. Whether smoked, stuffed, roasted, glazed or rubbed down, succulent pork was spotlighted and paired with a selection of sides, wines and heavy-handed mojitos.

    1. Cooking Channel\'s sassy married duo Gabriele Corcos & Debi Mazar shared their love of Miami\'s weather, food and culture. \"I\'m a Cuban wannabe at heart,\" Mazar exclaimed.
    2. The beautiful and historic Biltmore Hotel in the heart of Coral Gables, Florida
    3. SOBEWFF\'s first ever Swine & Wine event at the Biltmore\'s spacious outdoor courtyard
    4. Barbuto\'s Jonathan Waxman sliced up swine for his luscious blood orange & avocado pork tacos
    5. Chef Marc Murphy and his team served up succulent Southern-style stuffed porchetta
    6. Marc Murphy\'s tasty porchetta was bursting with flavorful cornbread & andouille stuffing
    7. Seamus Mullen kept it simple and let the swine shine—resulting of one the day\'s best dishes
    8. Seamus Mullen\'s incredibly juicy smoked Berkshire pork jowl & whole suckling pig plate
    9. Chef Michael White\'s savory porchetta tigelle with pesto di lardo and salsa verde
    10. Gabriele Corcos embraced his Italian roots with a Tuscan-style pig sandwich
    11. Gabriele Corcos & Debi Mazar\'s Tuscan porchetta sandwich with fresh arugula & tomatoes
    12. Aww...this little piggy got all dressed up for the party
    13. Slow-roasted cochinita pibil from Food Network\'s \"Mexican Made Easy\" host Marcela Valladolid
    14. Ingrid Hoffmann\'s pulled pork taco with guava salsa negra & pickled mustard seeds was the crowd\'s favorite dish. Simply delicioso!

    Representing six of the fourteen tasting stations, New York chefs had a strong showing at the swine showdown. Nick Anderer dished out tender Maialino al Forno, Marc Murphy carved up Southern-style porchetta stuffed with cornbread and andouille, and Michael White presented porchetta tigelle with pesto di lardo and salsa verde. Seamus Mullen smoked juicy Berkshire pork jowl and whole suckling pig, while Yuhi Fujinaga paired suckling pig with heirloom bean casoullet, morcilla dip and chicharrón, and Jonathan Waxman rolled out tangy blood orange pig tacos with creamy avocado.

    In between savory bites, the crowd enjoyed the Biltmore’s dessert buffet, puffed Padron and La Flor Dominicana cigars, danced to live Latin beats from the Chirino Sisters and voted for their favorite pork dish. In the end, celebrichef Ingrid HoffmannMiami restaurateur and host of Food Network’s Simply Delicioso—snagged the coveted crown for her savory-meets-sweet mini pulled pork tacos with guava salsa negra and pickled mustard seeds.

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