32 NOVEMBER 2019
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Pumpkin and Shellfish Bisque
with Pumpkin Seed Pistou
ACTIVE 30 MIN; TOTAL 1 HR
SERVES 4Sweet pumpkin lends a creamy, silky
texture to this autumnal soup, while fresh
pistou brightens it up. Serve extra pistou
with grilled meats, roasted vegetables,
and buttered pasta.PISTOU
1 Tbsp. vegetable oil(^1) / 2 cup raw pepitas
1 cup chopped fresh flat-leaf parsley
(^1) / (^2) cup olive oil, divided
11 / 2 Tbsp. fresh lemon juice
1 Tbsp. fresh oregano leaves
11 / 2 tsp. kosher salt
1 medium garlic clove
Pinch of crushed red pepper
BISQUE
2 Tbsp. vegetable oil
1 small yellow onion, chopped
1 large pumpkin or other winter
squash, peeled and cut into large
cubes (about 4 cups)
4 cups homemade or store-bought
seafood stock (such as Aneto)
3 thyme sprigs, tied into a bundle
(^1) / 2 cup heavy cream
2 Tbsp. unsalted butter, cubed
1 Tbsp. kosher salt
- Make the pistou: Heat vegetable oil in a
small saucepan over medium. Add pepi-
tas; cook, stirring and tossing often, until
slightly puffed and toasted, about 3 min-
utes. Let cool slightly, about 5 minutes.
2. Combine parsley,^1 / 4 cup olive oil, lemon
juice, oregano, salt, garlic, crushed red
pepper, and cooled pepitas in a blender.
Process on medium speed, slowly drizzling
in remaining^1 / 4 cup olive oil, until mixture
is slightly smooth yet still textured, 20 to
30 seconds.
3. Transfer mixture to a container with a
tight-fitting lid. Set aside at room temper-
ature until ready to use (up to 3 hours).
(Pistou can be stored in an airtight con-
tainer in refrigerator up to 2 days; bring to
room temperature and stir before using.)
4. Make the bisque: Heat oil in a medium
stockpot over high. Add onion; cook, stir-
ring often, until softened, about 5 minutes.
Add pumpkin and stock; bring to a boil
over medium-high. Reduce heat to medium-
low, and add thyme. Simmer, uncovered,
until pumpkin is fall-apart tender, about
30 minutes. Remove stockpot from heat.
Remove and discard thyme; stir in cream.
5. Working in batches if needed, pour soup
into a blender. Secure lid on blender, and
remove center piece to allow steam to
escape. Place a clean towel over opening.
Process on high speed until smooth, about
30 seconds. With blender running on
medium speed, gradually add butter; pro-
cess until silky-smooth, 1 minute and 30
seconds to 2 minutes. Transfer soup to a
clean large pot; stir in salt.
6. Ladle soup evenly into 4 bowls. Top
each bowl with about 2 tablespoons pistou.
—JUSTIN DEVILLIER AND JAMIE FELDMAR
MAKE AHEAD Soup may be stored,
without pistou garnish, covered, in
refrigerator up to 3 days.
WINE Crisp, lemony Chenin Blanc: 2017
Foxen Ernesto Wickenden Vineyard
Blue Crab Beignets
PHOTO P. 28
TOTAL 30 MIN; SERVES 6 TO 8The beignet batter thinly coats a creamy,
warm crab filling with a crispy, light crust.
The batter is loose and can be tricky to
shape at first; keep frying and practicing,
and they’ll improve with each batch.
These are ideally eaten while still very hot,
so make them while enjoying aperitifs in
the kitchen.6 oz. fresh blue crabmeat, picked
over (about 1^1 / 2 cups)(^1) / 3 cup mascarpone cheese
(^1) / 2 small (1 oz.) shallot, finely chopped
1 Tbsp. finely chopped fresh chives
(^3) / 4 tsp. kosher salt, divided, plus more
1 cup all-purpose flour (about 4^1 / 4 oz.)
(^1) / 3 cup cornstarch (about 1 (^1) / 2 oz.)
1 Tbsp. baking powder
1 cup (8 oz.) amber lager beer
Vegetable oil, for frying
- Gently stir together crabmeat, mascar-
pone, shallot, chives, and^1 / 4 teaspoon salt
in a bowl until combined. Chill until ready
to use. - Whisk together flour, cornstarch, bak-
ing powder, and remaining^1 / 2 teaspoon
salt in a large bowl. Gradually whisk in
beer until just blended (batter will be
thick). - Pour oil to a depth of at least 3 inches
into a Dutch oven or large saucepan. Heat
over medium-high to 375°F. Line a plate
with paper towels. - Roll 1 heaping tablespoon crab mixture
into a loose ball; drop into batter in bowl.
Spoon batter over ball to coat evenly. Lift
ball from batter using spoon, trying to col-
lect as much batter on spoon with ball as
possible. Gently slide the beignet into hot
oil from just above the surface. Repeat
process with about 2 or 3 additional beig-
nets, making sure not to overcrowd Dutch
oven. Fry, turning occasionally, until crisp
and deep golden brown, about 3 minutes.
Using a slotted spoon, transfer beignets
to paper towel–lined plate; season with
salt. Repeat process with remaining crab
mixture and batter, letting oil return to
375°F between batches. Serve hot.
—JUSTIN DEVILLIER AND JAMIE FELDMAR
MAKE AHEAD Filling may be stored,
covered, in refrigerator up to 4 hours.
photography by GREG DUPREE