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

Posted by LladyRusty at recipegoldmine.com 3/12/2002 11:44 am

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

For the vanilla oil:
1/2 vanilla bean
1/2 cup canola oil

For the 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

To make the vanilla oil: 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.

To make the 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.

Heat the vegetable oil in a stockpot. Saut squash with the onion, carrots and celery until translucent. Add water and cook for 45 minutes. Puree and pass through a fine strainer. Serve warm. Drizzle vanilla oil on top. Makes 2 quarts.

Arugula, Walnut & Pomegranate Salad With Pecorino: 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).

NOTE: Wear rubber gloves when juicing the pomegranate; it can stain your hands.