Wednesday, July 28, 2010

Butternut Squash Napoleon, Meyer Lemon Potato Dumplings

This napoleon towers with sweet and spicy butternut squash, thyme roasted tempeh and crispy Chanterelle mushrooms. Served over a light spread of squash reduced in white wine and cream with smooth potato dumplings tossed with bright, raw spinach and Meyer lemon curls.

Meyer Lemon Potato Dumplings
2 large yukon gold potatoes,peeled
1/2 medium sized russet potato,peeled
1/4c AP flour
1 tbl Meyer Lemon zest
1/2 tsp sea salt
1/4 tsp black pepper
2 tbl extra virgin olive oil
1/4 baby spinach leaves, stacked together, rolled up and sliced into thin shreds

Cook potatoes completely and mash together in a bowl. Add flour, zest, pepper and salt and knead together until the mixture forms a cohesive dough. Adding more flour if necessary. Form equal sized balls and freeze on a floured sheet pan for at least an hour.
Bring a large pot of salted water to a boil. Add dumpling and cook for 5-6 minutes until dumplings float to the top. Toss in olive oil and spinach. Taste to season with sea salt.

Crispy Chanterelles
2c chanterelle mushrooms, cleaned with a damn cloth and sliced thin
1/4c AP flour
1 tsp black pepper
2 tbl earth balance vegan butter
2 tbl extra virgin olive oil
1 tsp salt

Toss mushrooms with flour and pepper. In a small saute pan, heat up oil and butter. Add mushrooms and cook over medium high heat until browned. Add salt and saute until crispy.

Butternut Squash Napoleon
2 tbl extra virgin olive oil
1 small butternut squash, edges squared off and cut into thin rectangles
1 tsp cinnamon
1 tsp cayenne pepper
1 tsp salt
1 square of tempeh
1 tsp dried thyme
1/2 tsp black pepper

Preheat oven to 350 degrees. Line a baking sheet with foil and rub with olive oil. Toss squash in 1 tbl oil, cinnamon, cayenne pepper and 1/2 tsp of salt. Toss tempeh in 1 tbl oil, thyme, pepper and 1/2 tsp salt. Lay on baking sheet and cook for 25 minutes, flipping squash and tempeh over after 15 minutes.

Squash Reduction
2 tbl extra virgin olive oil
1c butternut squash, small diced
1/2 small white onion, small dice
3 cloves garlic, crushed
1 tsp sea salt
1/2 tsp red pepper flakes
1/2c white wine, divided
3 tbl soy creamer

In a small sauce pot, heat oil and saute onion, garlic and squash until cooked through. Add salt and red pepper flakes. Add 1/4c white wine and creamer and simmer until wine has evaporated. In a blender, blend mixture until completely smooth. Strain through a fine sieve. Pour back into pot and add 1/4c white wine. Simmer until reduced by half.

Line plate with squash reduction. Stack napoleon with tempeh first, then squash, then mushrooms. Serve with potato dumplings.

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