Thanksgiving Recipes From Andrew Carmellini, David Bracha, Paula DaSilva, and Brian Nasajon
Wednesdays suck -- except when it's the hump day before Thanksgiving. The five-day weekend is just around the corner. But this time can also be stressful, particularly if you're still scrambling for the perfect holiday recipes.
Paula DaSilva's butternut squash soup
Fret no longer. From organic turkey to butternut squash soup, Miami's leading chefs have given us recipes for their tasty Thanksgiving offerings.
David Bracha of Oak Tavern and the River Seafood & Oyster Bar, Andrew Carmellini of the Dutch, Brian Nasajon of Sushisamba, and Paula DaSilva of 3030 Ocean will make your home-cooked meal taste like a restaurant feast.
Paula DaSilva's butternut squash soup with maple creme fraiche and fried leeks
For the soup:
1 medium butternut squash (peeled, seeded, and chopped; approx. 2 lbs.)
2 yellow onions (chopped)
2 leeks (chopped white part)
6 cups chicken stock
4 tbsp molasses
2 tbsp garlic (chopped)
1 cup heavy cream
1 tsp cloves (ground)
1 tsp nutmeg (ground)
Sauté onions and leeks with the butter in a small stockpot until soft. Add the chopped
garlic and lightly sauté. Add the molasses and squash flesh and cook for 2 more
minutes. Add the chicken stock and bring to a boil. Lower the heat and simmer until the
pumpkin is cooked. Add the cream and bring the soup back to a boil. Season, with the
clove, nutmeg, salt, and pepper. Blend the soup in your bar blender, strain, and reserve.
The soup can be held in the refrigerator for up to 5 days.
For the maple crème fraîche:
1 cup creme fraiche (use sour cream for substitute)
1/4 cup maple syrup
Whisk together with a touch of water to achieve the consistency of heavy cream. Keep
the cream in a squirt bottle until needed.
For the fried leeks garnish:
Thinly slice the green part of the leeks left over from above. Fry
the leeks in 1/2 cup of vegetable oil in a small pot on medium high heat. Remove the
leeks and drain on a paper towel when they are lightly browned. Season with salt.
To assemble, warm the soup and ladle it into your serving bowls. Drizzle the cream on top
and place the fried leeks on top in the center.