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Chris Cosentino’s Acorn Squash, Stracciatella & Sage

Tuesday, 4. December 2012 5:26

Roasted acorn squash wedges topped with rich, creamy burrata.

Chef Chris Cosentino of Incanto restaurant in San Francisco may be known for his offal-good cooking, but there’s little organ meat to be found in his new cookbook, “Chris Cosentino’s Beginnings: My Way to Start a Meal.”

Sure, you’ll find a little bit of tripe, bone marrow and chicken liver, but there’s much more in this book (Olive Press) by Cosentino, of which I received a review copy.

Some of the recipes may have you hunting down specialty purveyors such as for the boar shoulder in “Pickled Boar, Herb Pesto, Grilled Onions & Pine Nuts” or bumming some leaves off your vintner neighbor for “Pan-Roasted Grapes, Turnips & Grape Leaves.”

But most will have you marveling at how just a few key ingredients can elevate a dish to new heights.

You’ve probably roasted acorn squash before. But have you ever served it with stracciatella, dreamy strands of fresh mozzarella soaked in heavy cream?

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