It’s that time of year when all of us farmers’ market junkies are literally begging the growers to show up with something besides squash and potatoes. Keep heart, folks— another month and we’ll be in the clear. In the meantime, why not make it a winter cooking mission to try using every type of squash they have at the far mar? One in particular I’ve always passed up is thekuri squash— those round, orangey-red ones that look something like a mini-pumpkin with gross, rough edges.
Chef David Bazrigan, who just recently took over the kitchen at San Francisco’sFifth Floor restaurant, sent over this suprisingly simple recipe for turning those ugly little buggers into a beautiful kuri squash soup. Full recipe— and a bonus photo gallery of Chef Bazrigan’s food— after the jump.
Kuri Squash Soup Recipe
feeds 6
2kuri squashhalved and roasted, cooled then scoop out meat
1/2onionsliced
5 ggarlicsliced
1 1/2 Tbutter
1/2 pintwhite wine
2 quartschicken stock
2.5 grams eachcumin, cardamom, coriander, cinnamon, toasted and ground
1/2 pintheavy cream
Salt and pepperto taste
Cook onion and garlic in butter, covered on low heat for 10 minutes(until soft), add wine, reduce by half. Add squash, spices and stock, cook for 30 minutes. Add cream, blend, strain season to taste. If too thick add more stock or water to desired consistency.
Plus— a few more photos from Fifth Floor’s new menu. I’ve included some explanatory links for all you non San Franciscans who aren’t used to cooking with fresh-picked flowers and whatnot.
Heirlomchicorieswith compressedpersimmon, pomegranate, Pt. Reyes blue cheese, apple, hazelnuts,vadouvan, and Chardonnay vinaigrette.
Brillat-Savarinravioli with roasted hedgehog mushrooms, sage, brown butter, walnut pesto and winter greens.
Butter poached Maine lobster with white beets, radishes, meyer lemon, braised baby savoy cabbage,nigella seedsand fines herbs.
Fifth Floor Restaurant
12 Fourth Street
San Francisco
415.348.1555
www.fifthfloorestaurant.com
(Photos: Eric Wolfinger)
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