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Potimarron Two Ways, Oyster Chowder, Duck with Yams and Radish, and Kiwi Granita

January 17, 2010

Lots of good cooking going on this week, if I do say so myself.  The potimarron was big enough for two meals, so I split it in half.  One night it was cooked with some sliced échalions, sage, and cream and mixed into whole wheat spaghetti.  (I would have done well to reserve some of the pasta water here, because the squash was quite starchy and the extra liquid would have been appreciated.)  A few days later, the other half was sautéed with more échalions, sage, and garlic, then spread thickly over pizza dough and covered with shredded Beaufort cheese.

One squash, two great meatless meals
1. Potimarron pizza, 2. Potimarron pasta

The oyster chowder finally made its appearance, rich with bacon, potatoes, and steamed oysters in a velvety broth.  We washed it down with a glass of delicious white Burgundy.

Do you prefer oysters or snails?
1. Bowl, 2. Spoonful

The igname was rather ill-behaved in the oven, and instead of the crispy-edged roasted morsels I was hoping for, I got a fluffy, semi-mashed mess.  They still tasted great, though, seasoned with soy sauce and soaking up bits of the duck pan sauce (duck fat, minced échalion, fig jam, and Chinese black vinegar).  The rich duck  and hearty yams were perfectly offset by the fresh bite of radishes in miso dressing (make vinaigrette, with rice vinegar, soy sauce, ginger and neutral oil, omitting the mustard and adding a big spoonful of miso paste).

Duck breast with fig pan sauce, soy-roasted yams, and radishes in miso dressing

The kiwi granita is going to be a bit of a tease – it was so fabulous with dollops of lightly sweetened whipped cream on top that I’m working on a full-length post and recipe for it.  In the meantime, you’ll have to be content with this gorgeous photo Nick took.  [Update: here’s the recipe, and another beautiful photo.]

Kiwi-jasmine granita

Originally published on Seasonal Market Menus.


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