Recipes from the Executive Chef

Recipes from the Executive Chef

Roasted Delicata Squash Soup

Maple-Bacon Dumplings, Grilled Sweet Corn, Crème Fraîche
Serves 6-8 people

For the Soup:
2 delicata squash, peeled, seeded and cut into large dice
1 sweet onion, small diced
2 carrots, small diced
1 leek, thinly sliced (white part only)
3 T extra virgin olive oil
2 shallots, finely minced
1 tsp rosemary, finely chopped
2 tsp thyme, picked
1 bay leaf
1 qt. chicken stock
salt and fresh cracked pepper to taste
2 T chives, chopped (for garnish)
Salt and fresh cracked pepper to taste

In a large pot, sauté the squash, onions, carrots, and leeks with olive oil on medium high heat. Stir frequently to avoid burning the bottom of the pot. Sauté until caramelized. Next, add the shallots, rosemary, thyme, and bay leaf. Cook for about five minutes to develop the flavors of the herbs. 

Add the chicken stock and scrape the bottom of the pot to release all the caramelization at the bottom of the pot. Bring the soup to a boil then turn down to a simmer. Simmer until all the vegetables are tender. Once the vegetables are cooked through, turn off the heat, and remove the bay leaf. 

Blend the soup in a blender until smooth and adjust with salt and pepper to taste.  Keep at a gentle simmer for the dumplings.

For the Sweet Corn:
4 ears of sweet corn, shucked
2 T extra virgin olive oil
Salt and fresh cracked pepper to taste

Rub the ears of corn with olive oil and season with salt and pepper. Place on the grill, but not over direct flames to avoid flare-up. (Flare-ups add an unpleasant flavor.) Once cooked through, allow to cool just enough to be handled.  Next, cut off the kernels from the cob from top to bottom. Keep the sweetcorn kernals warm, and set aside.


For the Dumplings:
2 ½ c cake flour
2 tsp baking powder
¾ tsp salt
2 T melted butter
1 c whole milk
2 T maple syrup
1 c bacon, cooked and chopped
1 T parsley, chopped
1 T shallot, chopped
1 T chives, chopped
1 t thyme, chopped

Sift together flour, baking powder, and salt into a medium bowl. Add melted butter, milk, herbs, maple, and bacon and gently fold with a wooden spoon until mixture just comes together. Be very careful not to over mix the batter. (Overmixing will make the dumplings dense.) Drop dumpling batter into the gently simmering soup using a spoon, over the surface of the stew. Cover and simmer until the dumplings are cooked through, about 15-20 minutes.

Once the dumplings are fully cooked, ladle the soup into a bowl. Garnish with the grilled sweet corn, and a generous dollop of crème fraîche on top. The soup may be garnished with extra chives if desired. Enjoy.