Delicata Squash, Caramelized Clams, Porcini Emulsion, and Homemade Furikake

Adapted by StarChefs.com
December 2012
Yield: 6-8 servings

INGREDIENTS:

Squash Pieces
1 Delicata squash
olive oil
vegetable stock
salt
Squash Purée
1 Delicata squash
vegetable stock
salt
Caramelized Clams
6 pounds Cherry Stone clams
40 grams rishiri nori
2 liters water
2 tablespoons unsalted butter
Porcini Emulsion
3 large porcini
2 pounds unsalted butter
3 cloves garlic, crushed
3 sprigs thyme
salt
2 lemons
1 pint vegetable stock
Aged dark soy sauce
Furikake
45 grams Delicata squash seeds, cleaned and dehydrated overnight
20 grams wild rice
1 liter grape seed oil for frying
40 small leaves Tuscan kale
2 grams nutritional yeast
salt
olive oil
20 grams gold nori, toasted over low heat
30 grams sencho-cured nori
20 grams freshly shaved katsu katsu boshi
45 grams white sesame seeds, lightly toasted
10 grams black sesame seeds, lightly toasted
To Assemble and Serve
olive oil
butter
purslane

METHOD:

For the Delicata Squash:
Split 2 of the squash in half and scrape out seeds with spoon. Reserve seeds for Furikake. Place squash in a hotel pan and coat with olive oil and vegetable stock. Season with kosher salt and wrap pan in foil. Cook in a combi oven at 302˚F with 25 percent humidity for 28 minutes with a low fan. Let cool and cut on bias into large pieces.

For the Squash Purée:
Split and de-seed squash. Slice thinly and sweat in a pan on low heat in olive oil and enough vegetable stock to cover. Once completely broken down and tender, purée on high until thick and strain through a chinois. Season with salt and reserve warm for plating.

For the Caramelized Clams:
Add water to a large pot and place konbu on the bottom. Add clams to cold water and place on high heat covered with a lid. Clams will open shortly after water comes to a boil. Remove clams from liquid and shuck from shell. Pat clams dry and cook in nonstick pan with brown butter until crispy.

For the Porchini Emulsion:
Clean mushrooms and dice into 1-inch pieces. Melt butter, then add garlic and thyme. Place porcinis in metal third pan, lightly coat with salt and pour butter overtop. Wrap in foil and cook in still oven at 385˚F for 2 hours until completely tender. Strain off porcinis; remove the garlic and thyme. Purée in blender. Add vegetable stock to thin until sauce is smooth and loose. Season with lemon juice, dark soy, and salt.

For the Furikake:
Heat grape seed oil to 400˚F and fry wild rice from raw until puffed, then drain and cool. Let oil cool down to 325˚F and fry pumpkin seeds until golden and crispy, then drain and cool. Toss kale leaves in enough olive oil to coat, then season with salt and yeast. Lay out on a lined baking pan. Place another baking sheet on top. Bake at 275˚F in low fan oven, turning every 5 minutes until crispy. Pulverize wild rice with mortar and pestle to a crumb. In spice grinder, pulse the kale chips until uniform pieces. Tear the nori and pulse the same. Chop sencha konbu lightly. In a large bowl, mix everything well with gloved hands and check seasoning, adjust with kosher salt as necessary.

To Assemble and Serve:
Warm Squash Purée and place two cascades on plate, reheat Squash Pieces in pan with olive oil and butter, lightly caramelizing. Place Squash Pieces on top of Squash Purée. Add 3 to 4 Caramelized Clams around plate. Scatter with Furikake and garnish with purslane and blood sorrel. Froth warm Porcini Emulsion and sauce generously on plate.