The holidays are upon us and there is no shortage of great tasting and exciting dishes. Most of us are up to our ears in pumpkin and spice. However, you want to make sure this “must have dish for the holidays” makes the cut. What better way to treat your holiday guests like royalty than to share a recipe from a world-renown chef at a Michelin Star restaurant.
This week’s recipe is provided by Los Angeles native, Chef Josiah Citrin. Chef Josiah discovered his passion for food from his mother, a caterer, and grandmothers, both excellent cooks. Citrin moved to Paris after graduating from high school, working for three years at Vivarois and La Poste, exploring his heritage while learning the rules of traditional French cooking. His lifelong dream of opening his own fine dining establishment led him, with the support and assistance of his wife Diane, to open Mélisse. With two Michelin Star Awards, Mélisse offers an intriguing season-driven menu, chic ambiance, contemporary cuisine and gracious service.
POM-glazed Kabocha squash
Ingredients (serves 4)
POM-Curry Barbecue Sauce
- 9 cups juice from POM Wonderful Pomegranates (or 9 cups POM Wonderful 100% Pomegranate Juice)
- 3 cups champagne vinegar
- 4 tablespoons curry powder
- 9 tablespoons sugar
Yogurt Foam (optional)
- 2 cups yogurt
- 2.7 fl. oz. water
- 3⁄4 cup arils from POM Wonderful Pomegranates (or 3⁄4 cup POM POMS Fresh Arils)
- 16–20 whole baby carrots (3–5 per serving)
- 1 whole avocado
- 1 whole lemon
- Piment d’Espelette
- 1 bunch of watercress
- olive oil
- kosher salt
- Prepare fresh pomegranate juice, if necessary.*
- Combine all ingredients in a heavy-duty saucepot.
- Bring to a boil and then reduce to a simmer.
- Let simmer, skimming off any impurities that may rise to the top, until 1⁄2 cup remains and the reduction is thick and syrupy but not burned and sticky. Keep warm.
Kabocha Squash with Mushrooms
- Preheat oven to 400°F.
- Toss the squash with the coconut oil and season with salt and pepper.
- Lay the squash in a single layer on a sheet pan lined with wax paper.
- Toss the mushrooms with the lemon juice, olive oil and season to taste with salt and pepper.
- Put the squash in the oven and roast for 15 minutes.
- Turn the squash and add the seasoned mushrooms to the tray.
- Roast for an additional 12 minutes.
- Remove from oven and brush with POM-Rosemary Reduction.
- Return squash to oven for 2 to 3 minutes to get a nice glaze.
- Heat a large sauté pan over high heat. Add the butter and kale.
- Season lightly with salt and pepper, and sauté for 1 minute.
- Add the garlic and sauté for another minute.
- Add the water and lemon zest, and cook until all the water has evaporated.
- Arrange the kale in the center of 6 heated dinner plates.
- Place 2 wedges of squash and 3 mushrooms on each plate.
- Drizzle each plate with POM-Rosemary Reduction and hazelnut oil, and sprinkle with toasted hazelnuts and chives.
Simplicity expert and purveyor of provocative vegetarian cuisine, A.Michelle Blakeley is the curator of the new online magazine, The Vegetarian Aficionado. Being a vegetarian is a lifestyle. With a focus on plant-based seasonal and local fare, vegetarianism is a harmonic balance between your mind and body that gives rise to an appetite for life. Connect with her on Twitter at @vegaficionado or Instagram at vegetarianaficionado