Original Recipes
Recipes to gather—
Butternut Squash Bisque
To start, gather 2 butternut squash (approx 4-5 pounds) 3 T. olive oil Kosher salt and freshly ground black pepper Peel and cut squash into medium size cubes. Toss with olive oil, salt and pepper. Roast the squash on sheet pan 450 degrees for 18-20 minutes or until squash is caramelizing on the bottom. Check often and turn pieces over if browning too quickly. Remove from oven and start browning your onions. then add 4 cups chopped onions 2 tablespoons olive oil 6 cups vegetable stock, or water, more if needed Bouquet Garni (8 sprigs thyme, 2 sprigs Italian parsley, 1 sprig rosemary, 4-5 sage leaves, 2 bay leaves and 1 T black and/or pink peppercorns In a dutch oven or stock pot, saute the onions in the olive oil until dark brown. Add the squash and then deglaze with vegetable stock. Add bouquet garni and set temperature to low. Cover and simmer on low for 1 hour or until squash is tender to fork. Remove the bouquet garni and process the squash in a food processor or vitamixer until completely smooth. Add more stock or water if too thick. Strain through sieve into another stock pot. Turn heat to low and finish the soup with 2 Tablespoons of butter, swirling the pot or stirring with spoon to fully incorporate the butter, producing a beautiful sheen finish. Season to taste.
For years I've wanted to gather together groups of strangers to share a meal. This past October, I decided to put a hold on private cheffing and begin gathering people together. The inaugrual California Supper Club came to life on a crisp fall evening in a Bay Area backyard garden. The gatherers came from a variety of backgrounds: an HR Block accountant, the president of Slow Foods, a celebrated Indian author, a Sonoma County resident fleeing the Kincaide fire, an estate sale organizer and a working mother of four. The guests drank wine from the Santa Cruz Mountains and got to know each other over a fall themed, family style menu featuring recipes from my Silicon Valley days. The meal kicked off with my classic butternut squash bisque, featuring the fall's first squash harvest. As the meal unfolded I witnessed the winning recipe, good food plus good company each making the other sweeter in turn.
The Garnishes:
Chive Oil Choose organic and rinse chives well. Use 4 ounces of fresh chives cut into 1-inch pieces. Blanch chives in boiling water for 10 seconds and then transfer to ice bath. Dry the herbs in a paper towel and process 3 to 4 minutes with 1/3 cup oil (sunflower, canola or other neutral oil) until bright green and smooth.Let mixture sit for 45 minutes so the herb flavor transfers to the oil. Strain through a fine sieve or double layer of cheesecloth; save solids for an omelet or sautéed potatoes. Store herb oil in the refrigerator for up to 4 days. Infused oil can also be frozen. I freeze mine in ice cube trays, or salad dressing containers. Candied Pumpkin Seeds In a medium saute pan, over low heat, melt 1/4 cup sugar. When sugar is almost completely melted, stir in 1/3 cup roasted and salted pumpkin seeds and toss to coat in sugar. Once sugar is melted and seeds are coated, pour onto cool, non-stick surface. To Serve: Ladle into a shallow soup bowl. Spoon a dollop of creme fraiche on top in the middle of the bowl and garnish the chive oil in a dropper around the edges of the bowl. Sprinkle the candied seeds over the creme fraiche and around the edges. You can use a couple fresh chives to garnish with a whack of fresh cracked black or pink peppercorn. Chai Creme Fraîche: ¼ cup crème fraîche 2 T. reduced chai tea Reduce 1 cup of fresh brewed chai tea and 1 Tablespoon honey over medium heat down to 2 Tablespoons. Keep an eye on the mixture as it reduces quickly. Cool to room temperature. Add creme fraîche and mix well. Season to taste.
