Restaurant Recipes

Centro in Cambridge Soup with Vanilla Oil and
Arugula, Walnut and Pomegranate Salad with Pecorino

No Photo

Yield: 2 quarts

Ingredients

Vanilla oil

  • 1/2 vanilla bean
  • 1/2 cup canola oil

Soup

  • 1 blue Hubbard squash (about 5 pounds)
  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 1 cup carrots, diced
  • 1/2 cup celery, diced
  • 2 quarts water

Arugula, Walnut & Pomegranate Salad With Pecorino

  • 2 pomegranates
  • 2 bunches arugula, cleaned
  • 1/2 cup walnuts, toasted in the oven
  • 1/2 cup walnut oil
  • 2 ounces shaved pecorino cheese

Instructions

Vanilla Oil

  1. Split the vanilla bean and add to the oil. Heat in a saucepan over low heat (100 degrees F) for 5 minutes. Remove from the heat and chill. Blend.

Soup

  1. Soup: Place the whole squash on a baking sheet and roast in the oven at 350 degrees for 45 minutes or until fork tender. Peel the squash and discard the skin.
  2. Heat the vegetable oil in a stockpot. Sauté squash with the onion, carrots and celery until translucent.
  3. Add water and cook for 45 minutes. Puree and pass through a fine strainer.
  4. Serve warm. Drizzle vanilla oil on top.

Arugula, Walnut & Pomegranate Salad With Pecorino

  1. Split pomegranates in half, and gather juice. Pass remaining fruit through a sieve (some seeds should pass through). Toss the pomegranate juice with the remaining ingredients. Garnish with pecorino and pomegranate seeds. (The dressing is the pomegranate juice and walnut oil).

Notes

Wear rubber gloves when juicing the pomegranate as it can stain your hands.

Attribution

Posted by LladyRusty at Recipe Goldmine 3/12/2002 11:44 am.

Source: Boston Herald.com - from Executive Chef Rene Michelena, Centro in Cambridge



God's Rainbow - Noahic Covenant