Butternut-Squash
Soup with Pheasant Breast,
Almonds, Fried Green and Cranberry Swirl
By Executive Chef / Owner Jone Kane
- Kane's Restaurant, Grass Valley, California
Made
with:
Bonewerks CulinArte' Chicken Glace
Serves
4
Soup Base Ingredients:
1 lb. Bonewerks
CulinArte' Chicken Glace
4 cups Water
1 cup Leek (diced)
1 cup Carrot (diced)
1 cup Celery (diced)
1 tbls. Vegetable Oil
1 1/2 oz. Almonds
Procedure:
1. Roast butternut squash in 350°."(dm;
oven for 30 minutes. Scoop out squash meat, set aside.
Sauté off leek, carrots, celery in 1 tbls. vegetable
oil until translucent approximately 3 - 5 minutes. Add
water, Bonewerks
CulinArte' Chicken Glace
and squash meat. Simmer 30 minutes, pulse soup. Adjust
with salt & pepper and amaretto. Set aside.
Pheasant
Breast Ingredients:
1 Pheasant Breast
2 tbls. Ginger (fried)
2 tbls. Almonds (toasted)
1 tbls, Cranberry (whole canned)
1 tspn. Fresh Thyme Leaves
2 cups Vegetable Oil (frying)
1 tbls. Vegetable Oil
Salt and Pepper
1 tbls. Water
Procedure:
1. Season pheasant breast with salt and
pepper. In hot skillet add 1 tbls. vegetable oil. Sear
pheasant breast skin side down first until well browned.
Turn over and sear meat side. Finish in 350°"
(dm; oven until medium well. Approximately 3 - 4 minutes.
Set aside. Heat 2 cups of vegetable oil in skillet to
350°" (dm;. Peel, slice, and Julianne fine 2
oz. ginger. Fry in skillet 30 - 45 seconds until crisp
drain on paper towel set aside.
2.
Toast 2 tbls. almond in 375°."(dm;
oven 5 - 7 minutes until golden brown set aside.
3.
Mash up with back of spoon 1 tbls. whole
jellied canned cranberry with 1 tbls. water set aside.
To
Assemble:
Ladle butternut squash in bowl. Slice warm pheasant breast
on bias . Lay 3 sliced warm pheasant breast in center
of soup. Swirl in cranberry with spoon. Arrange ginger,
thyme and almonds around pheasant breast.
Other
Great Related Links:
The
Bonewerks CulinArte' Method of Composed Soups
Cooking
with Wild Mushrooms
Executive
Chef John Kane Bio
Bonewerks
CulinArte'
Lundberg
Family Farms
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