ROASTED BEET AND BUTTERNUT SQUASH SALAD WITH SAFFRON TUILE


This elegant, architectural creation from Chef Darrell Grimmet, senior director of food and beverage operations at Spectrum Retirement Communities, is as interesting to the eyes as to the taste. It can serve as a composed salad or an entrée where vegetables are the stars.


Serves 4, based on 3-pound squash Roasted Beet Carpaccio


4 red beets, tops trimmed 1 tablespoon olive oil 1 cup kosher salt


Preheat oven to 350 degrees.


1. In a small baking dish, spread a layer of salt about 1/4-inch deep.


2. Rest the beets on top of the salt, making sure they are separated. 3. Pour remaining salt over the beets. 4. Bake about 1 hour, 15 minutes or until beets are fork tender.


5. Remove beets from salt and let cool. 6. Peel beets and slice into 1/8-inch rounds.


Butternut Squash Salad


1 medium butternut squash 1 tablespoon olive oil 1 teaspoon salt


¼ teaspoon black pepper ½ cup mayonnaise ¼ cup sugar


2 tablespoons chives, chopped


1. Preheat oven to 325. 2. Peel squash and dice into ¼-inch cubes. 3. In a medium bowl, toss squash with olive oil, salt, and pepper.


4. Scatter squash on sheet pan. Bake for 20 minutes.


5. Remove from oven and let cool. 6. Toss with mayonnaise, chives, and sugar. Season to taste with salt and pepper.


COURTESY OF


Quick-Pickled Shallots


2 cups red wine vinegar ½ cup water


2 teaspoons sugar 2 teaspoons salt


1 teaspoon whole cardamom seeds 1 teaspoon whole coriander seeds 1 cup shallots, julienne sliced


1. In a small saucepan, combine the red wine vinegar, water, sugar, salt, cardamom seeds, and coriander seeds.


2. Simmer over moderate heat, stirring occasionally, until sugar dissolves.


3. Place the shallots in a small bowl or pint- size jar and pour the vinegar mixture over.


4. Cover. Refrigerate for at least 4 hours before using.


Kale Topping


1 bunch kale, rinsed and dried 1 teaspoon olive oil ¼ teaspoon salt


¼ teaspoon ground black pepper Heat oven to 225.


1. Remove kale stems and tear into bite-size pieces.


2. Toss kale in a large bowl with olive oil, salt, and pepper, adding more if needed. Kale should be very sparsely coated.


3. Arrange on a sheet tray in a single layer. 4. Roast for 10 minutes, or until dry and crispy to the touch.


5. Cool on rack until room temperature.


To build the dish: 1. Use chilled plates. 2. Layer sliced beets around each plate. 3. Place a cup of butternut squash salad in the center of each plate. 4. Spoon some pickled shallot on top of the salad. 5. Sprinkle with kale, goat cheese, and pistachio toppings. 6. Place saffron tuile on each plate. 7. Lash or drizzle with apple cider caramel and serve.


Saffron Tuile


6 ¾ ounces water 1 tablespoon saffron 1 teaspoon smoked paprika 3 1/3 ounce vegetable oil 1 ounce flour.


1. In a small saucepan, bring water to a boil. Once boiling, remove from heat, and add saffron and smoked paprika.


2. Cover and allow to steep for 10 minutes. 3. Strain the resulting “tea” through a mesh strainer.


4. With a wooden spoon, mix the saffron tea with oil and flour.


5. Preheat a non-stick pan and add ¼ cup of mixture. Swirl until it reaches the edges of the pan. Cook for 30 seconds, flip and cook for another 30 seconds. Remove from pan onto plate and allow to cool.


6. Repeat to create additional tuile for each serving.


Cider Caramel Topping


¼ cup sugar ¼ cup water, warmed, mixed with ½ cup apple cider vinegar, warmed.


1. Place sugar in a clean, wiped dry, medium saucepan.


2. Turn heat to medium-high, slowing turning the pan as sugar caramelizes to an amber color.


3. When sugar is ready, slowly and carefully add the warmed water and vinegar mixture. It may boil and splatter, so use caution.


4. Reduce by 1/3, stirring occasionally to dissolve any hard sugar pieces.


5. Cool.


Additional toppings: Crumble 2-4 ounces goat cheese. Crush or chop ¼ cup pistachios.


MARCH/APRIL 2022 ARGENTUM.ORG 39


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