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Spice: Flavors of the Eastern Mediterranean
By Ana Sortun
An explosion of flavor in ingenious Arabic-Mediterranean recipes from Chef Ana Sortun, StarChefs.com's 2003 Boston Rising Star and James Beard Award-winning chef of Oleana in Cambridge, Massachusetts.
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Roasted Acorn Squash, Pears and Potatoes With Bucheron Cheese
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By Jody Denton of Merenda Restaurant and Wine Bar - Bend, OR
Adapted by StarChefs
INGREDIENTS:
- 1 acorn squash, seeded and cut in 1/8-inch wedges
- 1 pound fingerling potatoes, thoroughly washed
- 1 pound Cippolini or other small onion, sliced
- 3 Tablespoons extra-virgin olive oil
- Salt and pepper
- 2 pears, peeled and chopped
- 4 sprigs fresh thyme
- 2 Tablespoons aged balsamic vinegar
- 1/2 cup aged goat cheese, such as Bucheron
Preheat oven to 350°F. In a large mixing bowl, toss acorn squash, potatoes, and onions in 2 Tablespoons extra-virgin olive oil and a little salt and pepper. Evenly distribute mixture onto a baking sheet or large casserole dish. While this is cooking, toss pears and thyme in remaining extra-virgin olive oil with a little salt and pepper and after 45 minutes, add this mixture to the roasting pan. Continue to roast for an additional 15 minutes.
To serve:
Arrange hot vegetables on large, oven-proof serving platter. Drizzle vinegar and sprinkle goat cheese over vegetables. Place entire platter in oven for about 2 minutes in order to lightly melt cheese. Remove from oven and serve immediately.
Wine Pairing:
A French Sauvignon Blanc such as the Lucien Crochet "La Croix du Roy" Sancerre 2001 from the Loire Valley
Round out the Meal...
For a vegetarian meal, pair with a salad of frisée and radicchio dressed with a shallot vinaigrette. For the meat lovers among us, serve grilled ham steaks brushed with whole-grain Dijon mustard.
Yield: 4-6 servings.
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