TASTE
'Chef' finalists talk about their favorite fall ingredients
| • | Thank goodness for Scrumptious sides |
Associated Press
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The finalists on the Food Network's "The Next Iron Chef" recently discussed their favorite fall ingredients and how they like to use them. Their thoughts:
Ingredient: Satsuma orange.
Why: The ultra sweet, easy-to-peel Japanese mandarin orange is grown in New Orleans.
How he uses it: Marinades for meat and poultry, or in desserts and cocktails.
Ingredient: Game birds.
Why: Their unique flavors and textures offer limitless possibilities in the kitchen.
How he uses it: Game hen fra diavolo.
Ingredient: Kabocha squash.
Why: I love it for its exceptional naturally sweet and nutty flavor, and its similar texture and flavor to both a pumpkin and a sweet potato.
How she uses it: Many ways, including in risotto, sauteed in olive oil, boiled in chicken stock and mashed with butter, and tossed with oil and honey and roasted.
Ingredient: White truffles and mushrooms.
Why: White truffles just begin this time of year, and they are always spectacular. I also love using mushrooms like chanterelles, black chanterelles, hedgehogs, porcinis and matsutakes, which are great in the fall.
How she uses it: They can be used to add fantastic flavor to all sorts of dishes, including salads, fish dishes, soups and different meat preparations.
Ingredient: Fairy-tale pumpkin
Why: I love fairy-tale pumpkins because of how sweet they are and the color that they give off.
How he uses it: I use them in many forms, such as gnocchi, ravioli, puree, souffle and soup.
Ingredient: Fuyu persimmons.
Why: Persimmons can be eaten fresh or dried as a snack, raw or cooked. The flesh is sweet and the texture is unique. It can be used in salad, sliced thin as a carpaccio, turned into a jelly, a marmalade or pudding.
How he uses it: I use persimmon as a fall soup to replace the usual pumpkin soup.
Ingredient: Carnival squash.
Why: Provides a great depth of flavor and a seasonal taste to dishes.
How he uses it: I like roasting the carnival squash and serving it in salad with bitter greens, queso cotija and sherry vinaigrette. It can also be a puree for my mole dish or work as a dessert with dulce de leche ice cream and tequila brown butter sauce.
Ingredient: Brussels sprouts.
Why: I love that it can be an appetizer, salad or side.
How he uses it: I love to use it as a side, especially with a rich braise, or use the leaves with a dumpling. Potato gnocchi with brussels sprout leaves, pancetta and brown butter is also delicious.
