We've been getting some great squash from Charlie at Hammock Hollows. His farm is about an hour from the restaurant and every week we get a shipment of whatever he has. Lately it's been a lot of dragon tongue beans, yellow romanos, squash, mini white cucumbers, about 5 varieties of potato, and lots of sweet basil. No doubt he has some of the best stuff around. His lettuces are epic but the season has ended here. Tomatoes are right around the corner here and we're looking forward to receiving his 10 or so varieties as well.
Tonight we are highlighting his squash. Tiger eyes, giant patty pans, and rounds.
We hit them on the mandolin, salted them, rinsed, patted dry, and gave them a bath in heavy creamy and egg white. Then shingled them, baked in a water bath while being pressed with cast iron pans. After they came out we put it in the blast chiller with a bucket of water on top of them to press it as the squash was cooling. Pressing is key, there is so much water in the squash if you don't get it out then the terrine will never hold.
After removing from the pan we portion it then roast. Tonight we served it on our tasting menu with wild king salmon, some local swiss chard, then Cody made a puree of sweet basil that we added to some brown butter a la minute and finish with lemon. With great ingredients there is not much else you need to put on the plate.
Wild Blueberries at Black Queen Angus Farm
2 years ago