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Chef William Muzio View Restaurant, Oakdale
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THE INTIMATE STEAKHOUSE
Butternut Squash Puree
1 oz. Vegetable Oil 1 oz. Ginger 12 fl. oz. White Wine 6 oz. Onions, Diced 5 oz. Celery, Diced 1 Tbs. Garlic, minced Yields 1 Gallon
2 lbs. Butternut Squash 3 qts. Chicken Stock 8 oz. Heavy Cream 1 tsp. Salt and Pepper
Heat the ginger and wine until it comes to a boil. Remove from heat, steep until cooled. Strain and reserve wine. Heat oil and sweat onion, celery and garlic. Peel, seed and dice squash. Add to pot with infused wine and chicken stock. Simmer until the vegetables become soft. Puree and strain through a sieve. Add heavy cream. Return the soup to just below a simmer. Add salt and pepper and adjust if necessary.
Chef Noah Schwartz Noah’s, Greenport
L.I. Clam Chowder 8 Little Neck Clams
(Washed & Steamed Open)
1 qt. Clam Juice 1 cup Heavy Cream ¼ cup Flour ¼ cup Butter ½ cup Chopped Canned Clams
¼ cup Chopped Fine Herbs (Parsley, Tarragon, Chervil, Chives)
1 cup Fingerling Potatoes (Boiled Until
Tender, Halved & Sliced)
¼ cup Soffrito (Recipe Below)
For soffrito: 2 Carrots peeled, 1 Fennel, 2 Shallots, 5 Garlic Cloves peeled. Finely chop all vegetables and cook in olive oil over low heat for 10 minutes or until tender. Cook flour and butter together over low heat, stirring often for 10 minutes, forming a golden colored rue. Add clam juice and cream and bring to simmer for 20 minutes. Add remainder of ingredients and return to simmer. Divide chowder with 2 steamed clams in each of 4 large soup bowls. Season with black pepper. Serve and enjoy.
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