Food & Wine USA - (10)October 2020

OCTOBER 2020 77

PHOTO P. 73

TOTAL 15 MIN; MAKES 2 CUPS

This hearty pesto bolsters basil with laci-

nato kale. Choose a mild extra-virgin olive

oil for a richness that complements the

walnuts and balances the garlic.

4 cups stemmed and sliced lacinato

kale leaves

3 cups fresh basil leaves

1 / 2 cup toasted walnuts

3 / 4 cup mild extra-virgin olive oil,

divided

2 medium garlic cloves, smashed

1 tsp. coarse sea salt

1 tsp. grated lemon zest plus 1 Tbsp.

fresh lemon juice

Toasted baguette slices, for serving

Combine kale, basil, walnuts,^1 / 4 cup oil,

garlic, and salt in a food processor; pro-

cess until a finely chopped paste forms,

about 30 seconds, stopping to scrape

down sides as needed. Transfer to a

medium bowl. Stir in lemon zest and juice

and remaining^1 / 2 cup oil until combined.

Serve with baguette slices. —CLARE

CARVER, BIG TABLE FARM, GASTON, OREGON

MAKE AHEAD Pesto may be refrigerated in

an airtight container up to 3 days.

ACTIVE 1 HR 10 MIN; TOTAL 2 HR 45 MIN

SERVES 8 TO 10

Roasting the butternut squash with honey

and a touch of salt intensifies the natural

sweetness of the squash and caramelizes

the honey. Take your time browning the

onions; cooking them low and slow deep-

ens the flavor of this hearty soup.

1 large (3-lb.) butternut squash,

halved and seeded

1 Tbsp. honey

11 / 4 tsp. kosher salt, divided, plus more

to taste

1 / 2 cup salted butter (4 oz.)

2 medium-size yellow onions,

chopped

11 garlic cloves, smashed

2 medium carrots, chopped

2 Tbsp. chopped fresh sage

8 cups lower-sodium chicken broth,

or as needed, divided

1 / 2 tsp. Hungarian sweet paprika, plus

more for garnish

1 / 2 tsp. black pepper

1 / 4 tsp. ground nutmeg

1 / 2 cup crème fraîche or sour cream

6 thick-cut bacon slices, cooked and

cut into^1 / 2 -inch strips

3 Tbsp. thinly sliced fresh flat-leaf

parsley

1. Preheat oven to 375°F. Using a paring
   knife, score cut sides of squash in a cross-
   hatch pattern. Arrange squash halves, cut
   sides up, on a rimmed baking sheet lined
   with parchment paper. Brush cut sides of
   squash with honey; sprinkle with^1 / 2 tea-
   spoon salt. Roast in preheated oven until
   tender when pierced with a paring knife,
   about 1 hour and 30 minutes. Let cool 20
   minutes. Using a spoon, scrape squash
   flesh into a medium bowl. Discard peels.


2. Meanwhile, melt butter in a medium
   Dutch oven over medium until sizzling.
   Add onions and garlic; cook, stirring occa-
   sionally, until softened and translucent,
   about 12 minutes. Reduce heat to low,
   and cook, stirring occasionally, until very
   tender and light golden brown, about 25
   minutes. Add carrots and sage; cook, stir-
   ring occasionally, 5 minutes.


3. Stir in cooked squash and 6 cups broth.
   Bring to a boil over high. Cover, reduce
   heat to low, and simmer until carrots are
   tender, about 30 minutes.


4. Ladle soup, in 3 batches, into a blender.
   Secure lid on blender; remove center
   piece to allow steam to escape. Place
   a kitchen towel over opening. Process
   until velvety smooth, about 30 seconds
   per batch. (Alternatively, puree soup in
   Dutch oven using an immersion blender
   until smooth.) Return pureed soup to
   Dutch oven over medium, and stir in
   paprika, pepper, nutmeg, and remain-
   ing^3 / 4 teaspoon salt. Stir in remaining 2
   cups chicken broth,^1 / 2 cup at a time, until
   desired consistency is reached. Season
   with salt to taste. Cook, stirring often,
   until heated through, about 4 minutes.


5. Divide soup evenly among bowls. Top
   each with a spoonful of crème fraîche,
   and sprinkle each serving with bacon,
   parsley, and paprika. —CLARE CARVER, BIG
   TABLE FARM, GASTON, OREGON

MAKE AHEAD Soup may be stored in an

airtight container in refrigerator up to 4

days.

WINE Tart, lightly spicy rosé: 2019 Big

Table Farm Pinot Gris

PHOTO P. 73

ACTIVE 35 MIN; TOTAL 3 HR

MAKES ABOUT 4 CUPS

This chopped liver–style mousse retains a

bit of texture, making it a rustic and flavor-

ful rendition of the classic. When cooking

the onions, add a splash of water to the
skillet if needed to prevent burning and

ensure maximum caramelization.

2 Tbsp. canola oil

1 lb. cleaned chicken livers, rinsed
and patted dry

33 / 4 tsp. kosher salt, divided

1 tsp. coarsely ground black pepper

2 medium-size yellow onions,
chopped

1 / 4 cup unsalted butter

11 /^2 Tbsp. fresh thyme leaves

1 Tbsp. finely chopped garlic

2 Tbsp. applejack brandy (such as
Laird’s Blended Applejack)

1 tsp. granulated sugar

2 hard-cooked eggs, peeled

1 cup unsalted butter (8 oz.),
softened and cut into pieces

Chopped fresh flat-leaf parsley, for
garnish

Toasted baguette slices, chopped
toasted hazelnuts, and Pinot Noir
jam or other jam, for serving

1. Heat oil in a large skillet over medium-

high until shimmering. Season both sides

of chicken livers with 2 teaspoons salt and

pepper. Cook until lightly browned, about

3 minutes per side. Transfer to a plate.

Reduce heat to medium-low; add onions,

(^1) / 4 cup butter, and (^1) / 2 teaspoon salt to skil-
let. Cook, stirring occasionally, until onions
are deep golden brown, about 20 minutes,
stirring in thyme and garlic during last 2
minutes of cook time. Remove from heat.
Immediately add brandy and sugar, stir-
ring and scraping to loosen browned bits
on bottom of skillet. Let cool 20 minutes.

2. Place eggs, onion mixture, livers, and

remaining 1^1 / 4 teaspoons salt in a food

processor. Process until a coarse puree

forms, about 20 seconds. With processor

running, add 1 cup softened butter, 2 table-

spoons at a time, processing until blended

and mostly smooth, about 1 minute. Spoon

into an airtight container; refrigerate until

slightly firm but spreadable, about 2 hours.

Transfer to a serving bowl; garnish with

parsley. Serve with baguette, hazelnuts,

and jam. —RICK COOK, CHEF

MAKE AHEAD Mousse can be made and

refrigerated in an airtight container up to

3 days ahead.

WINE Brightly flavorful Chardonnay: 2018

Big Table Farm Eola–Amity Hills