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Show 07.11
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Pumpkin Soup, Fresh Corn & Goat Cheese Salad & Remy's Ratatouille
Guest Chef Ameneh Ernst

Pumpkin Soup

1 sugar pumpkin (2-3 lbs.)
1 garlic bulb
2 Tbsp olive oil
1 pint vegetable stock
1 pint half & half
3 sprigs of sage
1 tsp sea salt
Pepper to taste

For the pistou:
1/3 cup parsley
3 Tbsp. olive oil
½ of one lime

Preheat oven to 375 degrees.
Cut top off pumpkin.  Remove seeds and stringy flesh.
Place garlic bulb on foil and drizzle with olive oil.  Place in oven to roast while preparing other ingredients.
Combine vegetable stock, half & half, sage, salt and pepper in a pot.  Warm on medium heat but do not boil.

Place pumpkin in a deep cookie sheet.  Pour in the heated liquid.  Place a piece of foil between pumpkin and lid so the lid does not fall in.  Place in oven. 
Pumpkin will cook for one to one and a half hours.  After first 30 minutes, remove pumpkin and garlic from oven.  Squeeze garlic out of bulb, mash it and put into soup.  Using a spoon, gently scrape the inside of the pumpkin every 30 minutes so that pumpkin pulp falls into the soup.  Take care not to puncture the pumpkin.

For pistou, finely chop parsley, add olive oil and lime juice.
 
Serve pumpkin in shell, with pistou.

Fresh Corn & Goat Cheese Salad

4 oz. goat cheese
¼ c. olive oil
Pepper to taste
1 sprig fresh basil or chervil
3 Tbsp. red wine vinegar

3 ears of fresh corn
1 cup grape cherry tomatoes
2 cups mixed spring greens

In a medium bowl, cream half of the goat cheese with olive oil and pepper.  Mix in chervil and red wine vinegar. 

Cut grape tomatoes in half lengthwise.  Add to goat cheese mixture.  Using a knife, cut corn kernels from ears of corn into a bowl.  Add corn and mixed greens to mixture.  Toss well.  Crumble remaining goat cheese on top of salad.

Remy's Ratatouille

2 yellow squash
2 green zucchini
2 Japanese eggplants
4 Roma tomatoes

½ cup crushed stewed tomatoes
2 Tbsp. tomato paste
3 sprigs thyme
A few sprigs of chervil, savory or rosemary if available
1 clove garlic
Olive oil
Salt and pepper to taste

Optional sauce:
Crème fraiche
Roasted bell pepper
1-2 Tbsp vegetable stock

Preheat oven to 375 degrees. 

Thinly slice squash, zucchini, eggplant and tomatoes.

In a baking dish, mix stewed tomatoes with paste and 2 sprigs of thyme, removed from the stem.  Add other herbs to sauce, if using.  Add crushed garlic.  Pour in 1-2 tablespoons of olive oil and stir to mix ingredients.

Begin placing alternating slices of squash, zucchini, eggplant and tomato on top of the sauce.  Start with outer edge of dish and work around.  Layer the vegetables, leaving a ¼ inch space as you layer.  Make a similar pattern in the inner part of the dish.

Drizzle with 1-2 tablespoons of olive oil.  Salt and pepper to taste.  Sprinkle with remaining thyme. 

Cut a piece of parchment paper the size of the dish.  Place on top of ingredients and bake for 25 minutes.  Then remove parchment and bake another 10 minutes. 

Puree roasted pepper.  Add to crème fraiche and stock.  Drizzle sauce on plate, top with a serving of ratatouille.