A layered fine-dining side featuring ember-roasted squash cylinders, brown butter–miso glaze, smoked squash silk purée, and compressed pear ribbons.
4 servings
Ingredients:
- Ember-Roasted Squash (see sub-recipe)
- Smoked Squash Silk Purée (see sub-recipe)
- Burnt Sage Oil (see sub-recipe)
- Black Garlic Reduction (see sub-recipe)
- Hazelnut Praline Dust (see sub-recipe)
- Compressed Pear Ribbons (see sub-recipe)
- for garnish – Bronze fennel fronds
- for garnish – Micro sorrel
- for garnish – Crispy sage leaves
- for garnish – Edible marigold petals
- optional – Frozen foie gras (for shaving over dish)
Speciality Items:
- Chamber Vacuum Sealer Need it? Click here to start cooking
- Japanese Turning Slicer Need it? Click here to start cooking
- Smoking Gun Need it? Click here to start cooking
- Copper Sugar Pot Need it? Click here to start cooking
- Infrared Thermometer Need it? Click here to start cooking
- French Steel Plancha Plate Need it? Click here to start cooking
- Offset Plating Tweezers Need it? Click here to start cooking
- Atomizing Oil Mister Need it? Click here to start cooking
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🍷Sommelier's Recommendation
Richness matches the brown butter and miso notes.
Acidity balances the squash's sweetness.
Aromatic profile ties into the burnt sage oil.
Steps:
- Swipe smoked squash purée across the plate.
- Place glazed squash cylinder slightly off-center.
- Spoon dots of black garlic reduction around the squash.
- Twist compressed pear ribbons into delicate spirals.
- Scatter hazelnut praline dust for texture.
- Mist burnt sage oil lightly over the plate using an atomizer.
- Finish with micro sorrel, fennel fronds, and marigold petals. Shave frozen foie gras over the top if using.
Ember-Roasted Squash
Ingredients:
- 2 medium – Butternut squash
- 3 tbsp – Cultured butter
- 1 tbsp – White miso
- 1 tbsp – Maple syrup
- 1 tbsp – Aged sherry vinegar
- to taste – Maldon salt
- to taste – Tellicherry pepper
Steps:
- Peel squash and cut into cylinders using ring molds or turning slicer; reserve scraps for purée.
- Caramelize cylinders on a plancha over high heat, then roast at 375°F until tender.
- Brush with a reduction of miso, maple syrup, and vinegar until lacquered and glossy.
Smoked Squash Silk Purée
Ingredients:
- 2 cups – Roasted squash flesh (scraps)
- 1/2 cup – Heavy cream
- 2 tbsp – Brown butter
- 1 small – Roasted shallot
- pinch – Saffron
Steps:
- Blend all ingredients until completely smooth.
- Pass through a chinois sieve.
- Cold-smoke under a cloche for 45 seconds using applewood dust.
Burnt Sage Oil
Ingredients:
- 1 cup – Grapeseed oil
- 15 – Sage leaves
Steps:
- Heat oil to 175°F and fry sage leaves until nearly blackened.
- Blend for 2 minutes and strain through cheesecloth.
Compressed Pear Ribbons
Ingredients:
- 1 – Asian pear
- 1 tbsp – Pear juice
- 1 tsp – Lemon juice
Steps:
- Slice pear into long ribbons and vacuum seal with juices.
- Chill for 20 minutes until translucent.
Hazelnut Praline Dust
Ingredients:
- 1/2 cup – Toasted hazelnuts
- 1/4 cup – Sugar
- pinch – Flaky salt
Steps:
- Caramelize sugar in copper pot, add hazelnuts, and cool on a silicone mat.
- Pulse in food processor until crumbly.
Black Garlic Reduction
Ingredients:
- 4 – Black garlic cloves
- 1/2 cup – Veal stock or vegetable demi-glace
- 1 tsp – Balsamic vinegar
Steps:
- Blend ingredients and simmer until thick enough to coat a spoon; strain.
More Info
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