- squash, 2-3 medium size seeded and quartered
- heavy cream, 8-16 ounces
- chicken stock, 6-8 ounces
- butter, 2 tablespoons
place squash with half a cup of water in a stock pot with tight lid and roast in oven at 400 F until the water is fully evaporated and remaining liquid caramelizes (about 1 hour). remove squash from pot and let cool. peel skin and return peeled squash to pot.
deglaze the pot on low heat with cream and stock and puree using a blender with butter, adding cream or stock for desired consistency.
season with nutmeg, salt and pepper.
as modified from david chang's momofuku ssam bar:
- steak, well-marbled
- soy sauce, 1/2 cup
- manischewitz concord grape wine, 1/2 cup
- lemon juice, 2 tablespoons
- sesame oil, 2 teaspoon
- onion, 1, chopped
- garlic, 6 cloves, chopped
- ginger, 1 tablespoon, chopped
- napa cabbage
- scallions, chopped
- chilis, seeded and sliced
- rice vinegar
- cooked rice
marinade steak in soy sauce with wine, lemon juice, sesame oil, onion, garlic, and ginger.
remove onions from marinade and saute until tender. cook steak as desired, rest, and slice thinly.
combine scallions and sliced chilis with vinegar, and layer with rice, onions and steak in the center of each cabbage leaf.
roll up and serve.
