Monday, 21. November 2011 5:25
Cutting up a hard winter squash like butternut can be a rather cumbersome chore.
But leave it to esteemed New York Chef Jean-Georges Vongerichten to devise a dish that does away with that unwieldy step.
Vongerichten’s “Butternut Squash with Balsamic and Chile Panko Crumbs” is made by cooking a whole butternut squash in a big pot of boiling water until tender, about 45 minutes.
In this recipe from his newest cookbook, “Home Cooking with Jean-Georges” (Clarkson Potter), of which I recently received a review copy, he jokes that he came up with this surefire method one night when he was cooking at home, but wanted to watch a movie with his kids uninterrupted.
After all, Vongerichten’s flagship Jean Georges restaurant may be only one of six in the country to garner three Michelin stars, but this is also a chef who likes to cook and entertain at home. The book includes 100 recipes of family favorites that he likes to make at his country home in Waccabuc, New York. Think everything from “Portobello Parmesan Sandwiches with Rosemary Mayonnaise” to “Pork Chops with Cherry Mustard” to “Apricot Frangipane Tart.”