Sugar Pie Pumpkin Soup
Napa Valley Restaurant Recipes
Chef Jake would like to share with you one of his favorite recipes.
- 4 tablespoons unsalted butter
- 1 medium Spanish onion, diced
- 2 carrots, peeled and shredded
- 2 cups fresh roasted sugar pie pumpkin meat,
- 4 ea fresh sage leaves
- 3 cups vegetable stock or filtered water
- 1 cup cream
- 1 teaspoon marash pepper (a smoky Turkish pepper or smoked paprika)
- Grated fresh nutmeg approximately 1/2 teaspoon
- 2 teaspoon aged sherry vinegar
- Salt and freshly ground white pepper
1. Preheat oven to 375 degrees F.
2. Cut whole pumpkin in half. Discard seeds or reserve for another use.
3. Place pumpkin on a baking sheet, drizzle flesh side with olive oil, and season with salt and pepper.
4. Roast flesh side down in oven with 1/4 inch water until tender approximately 30 to 40 minutes. Let cool slightly and scoop out pumpkin meat.
5. In a stockpot over medium heat, melt butter and sauté onion until translucent. Add carrot, roasted pumpkin sauté 5 minutes and add stock. Simmer 10-15 minutes
6. Puree the mixture in a vita prep blender to create a smooth textured puree.
7. Return the puree to the stockpot and bring to simmer.
8. Add the cream and simmer for 5 more minutes, lowering the heat if necessary so it does not boil. Add marash pepper and nutmeg.
9. Add water to soup if the puree is too thick at this point.
10. Strain thru a fine mesh sieve or chinois
11. Season with salt and white pepper to taste. Add sherry vinegar…and serve.
12. Suggested garnish, crème fraiche and sauté crisp chanterelle mushrooms.
Scallops with Asparagus Freekeh Salad and Chimichurri Vinaigrette
- 3 tablespoons parsley, chopped
- 3 tablespoons red wine vinegar
- 2 tablespoons garlic, minced
- 2 teaspoons red chile flakes
- Salt and pepper to taste
- ½ cup extra-virgin olive oil
- 2 cups freekeh
- 1 tablespoon salt
- 8 pencil-sized asparagus, cut into ½-inch pieces
- 1 cup teardrop tomatoes, halved
- 1 cup baby arugula
- ¼ cup grapeseed oil
- 8 U10 scallops
Combine parsley, vinegar, garlic and chile flakes in a food processor and mix until smooth. Season chimichurri with salt and pepper to taste and stir in olive oil.
In a large saucepan, bring 5 cups cold water and 1 tablespoon salt to boil and cook freekeh, skimming off foam while stirring occasionally. Cover tightly, lower heat to simmer and cook for 40 minutes. Transfer to bowl and toss with ½ cup of chimichurri and asparagus. Then toss with tomatoes and arugula.
Season scallops with salt and heat grapeseed oil in saute pan over medium-high heat. Cook scallops for 4 minutes until golden crust forms, turn and cook for additional 5 seconds. Transfer to paper towels.
Spoon 1 cup of freekeh onto a plate and top with two scallops. Drizzle with remaining chimichurri.
Wild California Salmon Paillard
For Salmon - Serves 4
- 4ea 6oz Salmon fillet cut on the bias
- 3Tbl clover dairy sweet butter
- 2tsp cracked white pepper
- 3tsp sea salt
Place each salmon fillet between 2 pieces of plastic wrap squares (12” x 8”). Sprinkle a tsp. of water over salmon and place between plastic. Gently pound the salmon to a ¼ inch thick paillard. Remove top plastic and season the top of the salmon with salt and pepper. In a large non-stick pan melt 1tbl butter. As the bubbles stop and before the butter browns, place two paillard season side down and cool for 60 to 90 seconds. Gently flip over the paillard and remove from heat. Remove the salmon to a room temperature plate. Repeat two more times.Tomato Salad
- 2 cups large irregular or rustic dice heirloom tomato
- 1 cup pitted nicoise olives
- 1 ea large bulb fennel cut julienne
- 2tbls clover dairy sweet butter
- 3tbls chopped Italian parsley
- .25 cup St Helena Lemon Oil
- Sea salt and white pepper to taste
Melt 2tbl butter in a medium skillet over medium heat. As the butter melts add fennel and season after 3 minutes reduce heat to low and cook 4-6 minutes until the fennel lightly caramelizes. Remove from heat and cool to room temperature.
Place tomatoes, olives and fennel in a mixing bowl. Add olive oil and parsley. Season with salt and pepper to taste. Then place a large chef’s spoon or two over each salmon paillard and serve.
Grape and gorgonzola flatbread
It's a tradition for winemakers to bake bread with grapes to celebrate the harvest, but Chef Jeffrey Jake says this crusty flatbread with creamy Gorgonzola cheese and sweet table grapes can be enjoyed any time of year.
- 1 (12-inch) prepared flatbread pizza crust (or you can use fresh pizza dough)
- 3 tbsp. crème fraîche1 cup halved red grapes
- 1/2 cup Gorgonzola cheese
- 1/2 cup arugula
- 1/4 cup olive oilSea salt and fresh black pepper, to taste
Place a well-oiled cookie sheet or pizza stone in a preheated 375-degree oven. Roll out or stretch dough if using fresh. Using a pizza peel or floured plate, move dough onto the preheated cooking surface and return to the oven. It should crisp up in about 5 minutes. Remove from oven and let cool. You do not want the dough to turn golden at this point. This can be done an hour or two before serving.
If using prepared/par-cooked flatbread: Spread with crème fraîche, top with grapes and cheese, and return to the cookie sheet or pizza stone. Bake for approximately 5 to 7 more minutes. The crust will brown and the cheese will soften.
If using fresh dough: Spread with crème fraiche, top with grapes and cheese, and place on a well-oiled cookie sheet or pizza stone. Bake for approximately 10 to 15 minutes. The crust will brown and the cheese will soften.
Cut flatbread into desired pieces and place on platter. Toss arugula with olive oil, salt and pepper, and scatter across flatbread. Drizzle olive oil and lightly season the flatbread. Open a bottle of wine if you haven't already!
Bon appetit and to make your dining reservation in The Grill click on the Opentable link below.