Halloween Kabocha Soup and Kale Salad

Posted11/1/2017 5:00 AM
  • Brian Hill/bhill@dailyherald.comCOWCclemens4, Oct. 24 2017 in Elgin.

    Brian Hill/bhill@dailyherald.comCOWCclemens4, Oct. 24 2017 in Elgin.

  • Brian Hill/bhill@dailyherald.comCOWCclemens4, Oct. 24 2017 in Elgin.

    Brian Hill/bhill@dailyherald.comCOWCclemens4, Oct. 24 2017 in Elgin.

• Recipes appear exactly as presented to the Cook of the Week Challenge judges.

(serves 4)

Kabocha Soup

• 4 2-pound Kabocha squashes to be used as

bowls (optional)

• 1 4-pound Kabocha squash

• 1 large or two small shallots chopped

• 2 garlic cloves chopped

• 1 3"-piece of fresh ginger, peeled and chopped

• 1 cup unsweetened coconut milk from 14 oz.

can (reserve remainder of can for decorative

condiment, optional)

• 5 cups vegetable broth

• 3 T. coconut or olive oil (2 T. for sautéing

soup ingredients and 1 T. for sautéing hulled

Kabocha seeds)

• 1 t. salt plus additional for Kabocha seeds

• freshly ground pepper

• 1/4 cup reserved Kabocha seeds (hulled)

• 1 t. curry powder

Kale Salad

• 1 bunch fresh kale (approx. 1 pound)

• 1/2 cup olive oil

• 3 T. balsamic vinegar

• 1 small shallot, minced

• 1 t. Dijon mustard

• Salt and freshly ground pepper

• freshly grated Parmesan

Croutons for Salad

• 3 T. olive oil

• 2 smashed garlic cloves with skin on

• 4 slices wheat bread torn into rough 1″ pieces

Warmed Sardines for Salad

• 2 cans Sardines in Tapatio Hot Sauce from King


• 2 T. olive oil

• 2 T. fresh lemon juice

• 1 T. lemon zest


Kabocha Soup

Cut off tops of four two-pound Kabocha squash (optional). Clean out and discard seeds and pulp.

Preheat oven to 435 degrees. Cut four-pound Kabocha into wedge shaped slices. Retain approximately ¼

cup of Kabocha seeds and discard pulp. Wash seeds to remove excess pulp. Shell and reserve hulled meats

of seeds. Cook Kabocha slices on kitchen parchment lined oven pan 25 -- 30 minutes until fork tender. Let

cool to handle and then remove green skin from flesh.

While Kabocha is roasting, sauté hulled Kabocha seeds in small sauté pan until lightly toasted. Sprinkle

curry powder and salt over seeds, stir and set aside off heat.

Sauté shallot, garlic and ginger in oil in deep stock pot until soft and shallots are translucent. Add Kabocha

flesh to pot. Add vegetable stock and coconut milk. Bring to a boil and reduce to simmer for approx. 20

minutes. Add salt and pepper to pot. Puree in batches of use in emulsion blender to blend all ingredients.

Kale Salad

Cut away heavy thick stems of kale. Gathering and rolling up trimmed kale, cut crosswise into about ½″

strips. Massage kale to soften texture with fingers for about two to three minutes (see Cook's Note). Whisk

remaining dressing ingredients into oil to emulsify. Set dressing aside.


In sauté pan, heat oil with garlic until sizzling, add bread pieces and sauté until nicely browned. Drain on

paper towels.

Warmed Sardines for Salad

Drain sardines carefully

Gently heat remaining sardine ingredients in a small sauté pan. Warm and turn sardines carefully so as not

to break them up.


If using Kabocha gourds to serve soup in, microwave cleaned smaller gourds for three minutes in

microwave or heat in 250-degree oven for five minutes. Ladle soup into gourds or soup bowls. Add

decorative splash of reserved coconut milk (optional) and place 8 -- 10 seasoned Kabocha seeds in on top

of each. Toss kale with vinaigrette, put on salad plates and finish with croutons and sardines placed on top.

Cook's Note: Kale can be a tough lettuce and it helps to soften up by massaging with fingers or even

twisting the bunched leaves to make it more edible and easier to enjoy.

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