Online Magazine
Autumn/Winter 2003
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
Recipes
Serves 4
Miniature Pumpkins
4 miniature pumpkins
2 c chicken broth
1 pinch each nutmeg, cinnamon, cloves, salt and pepper
Cut the tops off and de-seed the pumpkins. Place the pumpkins, without
the tops, in a saucepan with the broth and other ingredients. Cover. Bring
to a simmer for 3-5 minutes or until tender. Remove from heat, add the
tops into the broth, recover and let stand.
Seafood Stew
2 c clam juice
4 T flour
2 T butter, softened to
room temperature
1 T each minced shallots,
chopped garlic, rosemary, thyme
2 T chopped parsley
1 small pie pumpkin, peeled and
cubed into 1/2" pieces
3 T olive oil, plus a dash for later
1/2 c calamari
1/2 c each shelled and cooked mussels,
clams, shrimp morsels
(Add or subtract seafood ingredients according to taste or availability.)
1/2 c cooked Italian sausage morsels,
preferably spicy
Salt and white pepper
Juice of one lemon
Place the clam juice in a large saucepan over medium heat and bring to
a light boil. Meanwhile, mix the flour and butter together until it forms
a paste. When the clam juice starts to boil, whisk in the flour and butter
to thicken. Reduce heat to medium low and add the garlic, shallots and
herbs. Simmer.
Place the pumpkin cubes in a hot sauté pan with 3 T olive oil.
Sauté until lightly browned and medium-tender. Remove pumpkin from
pan, set aside on paper towel.
Place seafood ingredients and sausage in a mixing bowl and toss together
with 1 tsp of salt and 1 tsp of white pepper and a squeeze of lemon. Using
the same pan that was used for the pumpkin, place over medium/high heat
and add a dash more olive oil. When oil just starts to smoke, toss in
the seafood ingredients and quickly sauté for a minute or two.
When the seafood is hot, return the pumpkin cubes to the pan. Stir and
heat for another minute or two.
Using a slotted spoon, remove the hot seafood-sausage mix from the sauté
pan and place into the simmering sauce. Adjust the seasoning of the stew
to taste.
Plating: Place a pumpkin in the center of a pre-warmed
flat bowl. Spoon seafood stew into the pumpkin and around the plate. Lean
the pumpkin tops against the pumpkin body. Garnish with autumn flowers
and herbs.
Wine Pairings
Suggested by Beverage
Director Mike Brown
Giacosa Arneis 2001
Italian dry white $25
"Crisp, dry, and slightly effervescent,
and an excellent aperitif."
Allegrini Valpolicella 2001
Italian red $14
"Dry, with fruit and acidity to
complement the stew."
