Squash toast

Just when I think I’ve tasted too much, smelt too much, thought too much and talked too much about food I find something that reminds me that some simple food needs so little to make it perfect.

Recently, as blood thirsty children loosely disguised as Halloweeners traipsed around the neighbourhood in search of sugar, I found a sweet little recipe for squash toast. So perfect when there’s hollowed out pumpkins lit from within on the porch but so wrong when we’re six months from traditional ‘harvest’ season.

Smitten Kitchen blogs her edible adventures from a tiny kitchen in New York City. She calls herself fearless. And attempts mastery of some complex things, restaurant standard but prepared by a mum in the city with a toddler at her ankle. “Comfort food stepped up a bit”, she says.

This squash toast recipe originates from Jean-Georges Vongerichten via ABC Kitchen NYC – miles away from Smitten Kitchen in equipment, combined experience and skill. The recipe comes out of Jean-Georges’ commitment to keep things simple and tasty. His food is not weighed down by tradition and he looks to the East for inspiration. Heavy stocks and creams are replaced by vegetable juices, fruit essences and light broths. Herbs, fruits, veges. And he keeps things true in another way too: no pesticides, insecticides, antibiotics, hormones. His restaurants may have grown up to be some of the big players in the game but his happy place is a simple kitchen, and his favourite food more likely to be found at a Thai street-food cart than on an a la carte menu.

A recipe for squash toast has sent me on a yummy little journey through different kitchens. A recipe can become an heirloom, a keepsake, a gift, a memento, a snapshot. From the huge kitchen of ABC to the tiny one of Smitten, a recipe becomes a portal through which a love of simple deliciousness can travel from one cook to the next.

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