November 18, 2009
The celebration of Thanksgiving with roasted turkey, mashed potatoes and pumpkin pie is uniquely American. However, the tradition of giving thanks and celebrating the bounty of harvest spans all cultures. In countries and cities around the globe, groups gather together in the form of festivals, family gatherings and celebrations to toast the fruits of their labors.
This week, Bocanova’s Pan American kitchen offered a dozen happy guests a delicious glimpse of winter holiday bounty specials. Featuring produce from All Star Organics, a few Bocanova harvest highlights were the Braised Shortribs with Argentine primitive pumpkin, Chicory Salad with pomegranate & cocoa nib vinaigrette, Sweet Potato & Chipotle Gratin and an organic Dickenson Pumpkin Pound Cake with Eggnog Ice Cream & Pecan Macaroons.
Executive Pastry Chef Paul Conte’s Pumpkin Poundcake stole the evening limelight. Perfect for baking, the Dickenson pumpkin made for a powdered sugar-dusted cake that was all sweetness and light – more ounce than pound. Partnered with a carrot reduction sauce and an egg nog ice cream that carried pleasantly little weight, it was the perfect conclusion to an evening rich with fresh, new flavor combinations and equally fresh new friendships.
Click here to view the Flickr Link of all the Harvest Images: http://is.gd/4TK2j
Sweet Potato & Chipotle Gratin Recipe
Executive Chef, Rick Hackett
Amount: Ingredients: Prep Notes:
5 ea Sweet Potatoes Slice 1/8"
1 ½ Cups Heavy Cream
2 T Garlic Minced
2 T Chipotle Peppers in Adobe Sauce Puree
To taste Salt Salt
1.) Preheat oven to 350 F
2.) Combine cream, garlic, chipotle and salt. The mixture should be slightly on the salty side as the potatoes have not been seasoned.
3.) Peel and thinly slice potatoes (1/8 Inch) and add directly to cream mixture.
4.) Layer potatoes into a gratin dish and pour cream mixture over. The cream should come slightly over the top of the potatoes
5.) Place gratin in a water bath. The water should come half way up the side of the gratin dish. This will prevent burning on the bottom.
6.) Bake at 350 F for about an hour. The potatoes should be tender and the top golden brown.
7.) Rest for 30 min allowing the gratin to set up. This will prevent the gratin from falling apart when cut.
Yields: 6 portions