What’s Cooking
It’s that time of year again when many don their chef’s hats and prepare feasts for their families. Well, this year, we are giving you an
advantage! Here are some of our chef’s Thanksgiving favorites so you can create an award winning dish to WOW the ones you love!
Kabocha Squash Agnolotti with Shaved White Truffles
by Council Oak Steaks & Seafood, Chef de Cuisine Omar Torres
Total Time: 2 hour and 25 minutes • Prep Time: 1 hour • Cook Time: 1 hour and 25 minutes • Servings: 6
Ingredients:
Filling
Pasta
Directions:
1 ¾ Caputo OO Flour
6 egg yolks
1 whole egg
1 ½ tablespoon olive oil
1 tablespoon milk
1lbs Kabocha Squash
½ tablespoon cinnamon powder
6 ounce tutter
5 ounce goat cheese
salt as needed
pepper as needed
Sauce
Garnish
4 ounze butter
3 ounce white wine
¼ teaspoon chopped garlic
1 tablespoons minced shallots
½ lemon Juice
white truffle shavings as desired
drizzle extra virgin olive oil
Mix all the pasta dough ingredients together, and stretch. Roast the Kabocha squash till fully cooked, pass thru a food mill, and incorporate
the reminder ingredients. Using a pastry bag, make the agnolotti with one ounce of kabocha squash filling. Cook the agnolotti in boiling
water for 4 minutes. For the sauce, reduce wine to 1/3 with garlic and shallots; add butter, agnolottis and lemon juice. Reduce till thick
consistency and season with salt and pepper as needed. Garnish with fresh shave white truffles and drizzle extra virgin olive oil.
Pureed Yams with Ginger, Star Anise and Cinnamon
by Executive Chef Bill Gideon
Total Time: 1 hour • Prep Time: 10 minutes • Cook Time: 30 minutes • Servings: 8
Ingredients:
Directions:
3 yams
4 whole star anise
1 stick cinnamon
4 cups chicken stock
1 stick unsalted butter
¼ cup brown sugar
3 tablespoon soy sauce
1 teaspoon grated ginger
freshly ground peppers
Salt
• In a medium pot, add yams, star anise, cinnamon
stick, and enough stock to cover, about 4 cups. Bring to
a boil over medium-high heat and cook yams until soft,
about 10 minutes.
• Drain, reserving liquid and discarding spices. Transfer
yams to a food processor. Add butter, brown sugar,
soy sauce, and ginger, and blend. Add reserved liquid
to achieve a smooth consistency. Season with salt and
pepper, and serve hot.