PRINTPumpkin challenge: recipes
Chris McD's, Jina Yoo's Bistro and The Rome provide recipes for Vox readers.
October 11, 2012 | 12:00 a.m. CST
Chris McD’s
Pumpkin Risotto with Blue Crab and Grilled Asparagus
1 small pie pumpkin (approximately 2 cups after puréed)
½ teaspoon sea salt
2 teaspoons whole unsalted butter
1 teaspoon pure maple syrup
3-4 ounce jumbo lump crab
¼ teaspoon white pepper
6 asparagus spears per person (grilled when dish is ready, held warm)
-Peel and de-seed pumpkin
-Cut into 1 ½ inch cubes, and rub with olive oil
-Roast at 400 degrees until tender, approximately 45 minutes to an hour
-While hot, place in food processor and purée with butter and syrup until smooth
-Remove and chill (can be prepared ahead of time)
-Cook risotto for 17 to 20 minutes
-At 17 minutes, fold in desired amount of pumpkin purée and blue crab, and bring to desired temperature
-Plate with asparagus, garnish with concasse tomatoes and parmesan cheese
Jina Yoo’s Bistro
Kabocha Chestnut Bread Pudding
3 pounds Kabocha squash
Salt and pepper
4 eggs
1 cup light brown sugar
1 cup granulated sugar
1 ½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice
¼ teaspoon cloves
¼ star anise powder
2 cups heavy cream
1 ½ teaspoons vanilla extract
10 cups French bread, cubed
1 pound unsalted butter (room temperature)
-Preheat oven to 375 degrees
-Cut Kabocha into quarters, and roast in oven for an hour at 375 degrees
-Let cool, peel skin off, and dice roasted squash
-Combine butter and brown sugar
-Add spices and eggs, cream and vanilla
-Combine bread and chunks of kabocha in a 9-by-13 baking dish
-Pour egg mixture over the top, mix together, and let it sit about 20 minutes
-Cover it with aluminum foil, and bake at 375 degrees for 40 minutes
For RumChata sauce:
8 tablespoon unsalted butter
1 cup condensed milk
½ cup RumChata
Melt butter in a heavy saucepan in low temperature, and add condensed milk and RumChata
The Rome
Pumpkin Gnocchi
½ potato
1 pound of fresh pumpkin
2 green peppers
2 red peppers
2 eggs
Flour to bind
2 quarts boiling water
Ice and water bath
-Rinse, peel and boil potatoes
-Once the potatoes are tender, purée them, and set aside to cool
-While the potatoes are cooling, clean the pumpkin by cutting it into wedges, and slow roast in an oven preset to 350 degrees
-Once the pumpkin is cooked, purée and allow to cool
-Once the pumpkin is chilled along with the potatoes, mix both with two eggs
-Mix eggs with flour until dough begins to stiffen up
-Once the dough is firm to the touch, roll out sections of dough the diameter of your pinkie finger
-Once the dough is rolled, cut into 1/4 inch sections
-Allow to chill for ten minutes
-Boil water with a pinch of salt
-Once the water is boiling, place the chilled gnocchi in the water
-Allow to poach for 4-5 minutes or until firm
-Once the gnocchi are firm, place in ice bath, allow to chill completely
-Once the gnocchi are chilled, take them out of the bath, lightly toss in oil and reserve
-Gnocchi can be held for up to two days
-Sauteé the gnocchi in brown butter, then tossed it with roasted peppers and the pumpkin pesto
-Once coated with pesto, place the gnocchi in server dish, top with mascarpone mousse and shaved romano or parmesan cheese
(Recipes provided by Chris McD's, Jina Yoo's Bistro and The Rome)
