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 350øF/175øC.

  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

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... Why is it called "after dark" when it is really "after light"???

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