Updated: Friday, 31 Aug 2012, 11:32 AM EDT
Published : Friday, 31 Aug 2012, 9:29 AM EDT
We're making Roasted Zephyr Squash with Husk Cherries, Oregano, Amaranth and Preserved Bergamot with Chef Ben Sukle of The Dorrance.
For the Amaranth
1 cup Dried Amaranth Seeds
3 cups Water
2 quarts Canola Oil
- Combine the seeds with the water in a pot and bring to a boil.
- Reduce heat, cover and simmer for up to 20 minutes, until grains are fluffy and water is absorbed.
- Once cooked lay out on a tray to cool to room temp.
- Put the oil in a high-sided, heavy bottomed pot so that the
oil comes up half way. Bring the oil up to 350f on the stove.
- Once up to temp slowly add the cooked and cooled amaranth to the oil, whisking as you add to avoid clumps.
- Fry until golden brown.
- Once fried, remove the amaranth from the oil and place on a paper towel lined tray.
- Season lightly with salt.
- Set aside.
For the Preserved Bergamot
8-10 ea Bergamots, scrubbed very clean
1/2 cup Kosher Salt, more if needed
1 quart Extra fresh squeezed lemon juice
Sterilized quart canning jar
Place 2 Tbsp of salt in the bottom of a sterilized jar.
One by one, prepare the Bergamots in the following way.
Cut off any protruding stems from the Bergamots, and cut 1/4 inch off the tip of each Bergamots.
Cut the Bergamots as if you were going to cut them in half lengthwise, starting from the tip, but do not cut all the way.
Keep the Bergamots attached at the base. Make another cut in a similar manner, so now the Bergamots is quartered, but again, attached at the base.
Pry the Bergamots open and generously sprinkle salt all over the insides and outsides of the Bergamots.
Pack the Bergamots in the jar, squishing them down so that juice is extracted and the Bergamots juice rises to the top of the jar.
Fill up the jar with Bergamots, make sure the top is covered with lemon juice. Add more fresh squeezed lemon juice if necessary. Top with a couple tablespoons of salt.
Seal the jar and let sit at room temperature for a couple days. Turn the jar upside down occasionally.
Put in refrigerator and let sit, again turning upside down occasionally, for at least 3 weeks, until Bergamots rinds soften.
To use, remove a Bergamots from the jar and rinse thoroughly in water to remove salt. Discard seeds before using. Discard the pulp before using.
Store in refrigerator for up to 6 months.
For the Preserved Bergamot Butter
3 tablespoons Chopped Bergamot Rind
4 tablespoons Dry White Wine
1ea Thyme Sprig
2 ea Shallots, finely chopped
1 cup Cold Butter, cut into 16 cubes
- In a medium saucepan over medium-high heat, bring the Bergamot rind, wine, thyme and shallots to a boil. Continue boiling the mixture for 3 to 5 minutes, until it reduces and thickens slightly.
- Add the butter, one cube at a time, allowing each piece of butter to fully dissolve before adding the next one. When the last of butter has just melted, remove the pan from the heat and strain out the bergamot, thyme and shallots. Season the beurre blanc with salt and pepper and serve immediately.
- Set aside in a warm place.
For the Squash
4 ea 4-6" long-neck squash (such as zephyr), cut in half lengthwise
2 tablespoons Canola Oil
2 tablespoons Butter, unsalted, room temp.
- In a large skillet over medium high heat, melt the butter and the oil.
- Once the butter is melted add the squash.
- Allow the squash to caramelize. Once golden flip the squash and repeat with the other side. Continually basting the squash with the butter.
- Once the squash is cooked, remove from the pan and season with salt and pepper.
Preserved Bergamot Butter
12 ea Husk Cherries, cut in half
20 leaves Oregano
Flaky Sea Salt
- Place a heavy spoonful of the crispy amaranth onto 4 warm plates.
- Gently place the roasted squash onto the amaranth.
- Arrange the husk cherries and oregano on top of the squash halves.
- Right before serving, spoon the preserved bergamot butter onto the side of the squash.
- Sprinkle the plates with the flaky sea salt.