Edible San Diego Issue 45 January/February 2018

Curried Butternut
Squash Soup
Pictured top left
“Coconut milk is the secret to this rich
and creamy butternut squash soup. I love
the smell this dish has as you simmer it
on the stove. The curry and garlic create
an intoxicating and warm feeling that is
perfect for colder nights. Adding the yogurt
and cilantro amplifies the flavors to create
something that is delicious and easy to make
during the week.” — Herb & Eatery Chef
and Partner Brian Malarkey
Serves 4
1 medium butternut squash
½ of a medium yellow onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon yellow curry powder
2 cups chicken stock (vegetable stock can
be substituted for a vegetarian preparation)
1 cup coconut milk
Salt to taste
3 tablespoons plain Greek yogurt
Fresh cilantro, chopped
Peel the squash, cut in half, remove the
seeds, and rough-cut into 1 inch cubes.
In a saucepot, heat oil over medium heat and
sauté the onion, garlic, and curry powder
until soft but no caramelization or browning
has occurred. Add the squash and cook for
5 minutes. Add the stock and reduce the
heat to medium. Cook for approximately
20 minutes or until the squash is soft. Add
the coconut milk and cook for another 10
minutes so the flavors come together.
Transfer soup to a blender and blend on high
until smooth. It may be necessary to do this
in batches. Use caution, making sure the lid
is secure, and only fill the blender halfway.
Pour soup back into the saucepot and season
with salt to taste. Ladle soup into bowls and
garnish with Greek yogurt and cilantro.
Citrus Salad
Pictured bottom left
“This dish is all about layering flavor and texture. With citrus fruits at their peak in
winter, the sweet juiciness of the fruit balances beautifully with the saltiness of the olives
and the kick of the pickled Fresno chili peppers. It’s an excellent dish for a festive gathering
or a nice dinner in.” — Herb & Wood Co-Chef and Partner Shane McIntyre
Serves 4
1 pink grapefruit, supremed
1 seasonal orange, supremed
1 tangerine, supremed
1 blood orange, cut in rounds
1 tablespoon red onion, finely diced
1 ½ tablespoons crushed or torn
Castelvetrano olives
1 ½ tablespoons toasted pistachios
1 tablespoon pickled Fresno chili peppers
1 tablespoon red wine vinegar
2 tablespoons olive oil
Salt and pepper to taste (preferably
Maldon sea salt and fresh cracked
Tellicherry peppercorns)
Fresh parsley and chives, chopped
Toasted Pistachios
¼ cup shelled pistachios
Sea salt to taste
Preheat oven to 350°. Spread pistachios on
a baking sheet and cook for 7-10 minutes,
until golden brown and fragrant. Remove
from oven and season with sea salt.
Pickled Fresno Chili Peppers
1 cup white distilled vinegar
½ cup water
½ cup sugar
1 tablespoon sea salt
5 Fresno chili peppers, seeds removed and
chopped into half-moons
Combine the vinegar, water, sugar, and salt
and bring to a boil in a saucepot. Remove
from heat and add the peppers. Transfer
to a container and refrigerate until ready
to use.
To assemble the salad, lay the citrus fruit
on the plate in no specific order (the
point of this dish is for every bite to be
a little different). Sprinkle with onion,
olives, peppers, and toasted pistachios.
In a small bowl, gently stir the olive oil
and red wine vinegar until the dressing is
partially mixed (it should be flecked with
large beads of oil). Drizzle the oil and
vinegar mixture on top of the salad and
season with salt and pepper. Garnish with
parsley and chives.
Tip: Use the leftover pickled peppers on
salads, with fish, or in a sandwich.
Recipe for Tuscan Soup with Kale
follows on page 16. ☛
January-February 2018 edible San Diego 15