DIFFA’s Dining By Design tabletop extravaganza swirled into Atlanta in late October, to the delight of many local designers and businesses bringing their creative edge to new heights in the name of AIDS. The event, held at Mason Murer, drew some of the city’s top talents.
Assistant Editor Kelly Kunkel and I got a sneak preview before the main event. Our favorites? The Airstream Trailor serving as the backdrop for Sandy Thigpen for Design Within Reach’s tabletop replete with mason jar vases and gerber daisies; Waldenour’s all-natural, organic vignettes, and Fio Pichardo of OwenLawrence’s wedding table (Disclaimer: We’re a little biased here; Kelly’s getting married in July and I just tied the knot in September. If only we could have been so lucky to have Fio design our extravaganzas!)
From left to right: Fio Pichardo for OwenLawrence; Sandy Thigpen for Design Within Reach; Legendary Events; Stacey Sheron for StaceAge
November 7th, 2007
Warm your soul with Roasted Pumpkin Bisque soup courtesy of Chef Christian Messier of SunDial Restaurant.
Halloween has come and gone and we find ourselves in the middle of the mad holiday rush. Thoughts of turkey, shopping, and a few days off consume us. The last thing on anyone’s agenda is stretching one’s culinary prowess. No time for experimenting — stick with the tried-and-true recipes that got you this far, right? Wrong!
This is the perfect time of year to show off your inner chef. Soup, to many, is a magical dish that takes years of study and practice to master. Wrong again! Soup can be the savior in a busy holiday household. With a few techniques and a small amount of creativity, anyone can come out looking like they belong in the top echelon of chef–dom.
If you have never made soup, and are somewhat intimidated, just remember that back in the day, soup consisted of some meat scraps, bones, water, herbs, and vegetables. The meat and bones cooked all day in the pot over a fire and vegetables and herbs were added for flavor.
Essentially there are two kinds of soups: broth based soups with meat and vegetables and pureed soups. Most soups start with mirepoix (two parts onion, one part carrot and one part celery), and the major ingredients come next, including meat stock, etc.
After 18 years of cooking, I have never even been pulled over by the soup police. A few tips: when you cut the vegetables, cut them the same size so they cook at the same rate. Season and taste each step of the way. A crockpot is the perfect soup making vessel because you can cook at low temperatures without burning.
I think soup tastes better the next day, so I like to cook, cool and reheat in the crockpot. You can start a meal with it or base the whole show around it. The added bonus: you might even get a chance to sit and dine with your family for a change. Happy souping!
Roasted Pumpkin Bisque with Ancho Chile pesto and crab
2 med size butternut squash
1 acorn squash
1 small pie pumpkin
2 med yellow onions
2 med size carrots
4 ribs of celery
1 cup pumpkin seed oil
1 med size sweet potato
1 head of roasted garlic
3 cups unsalted chicken broth
1 cup heavy cream
6 oz pasteurized crab meat
½ cup chopped chive
1 cup toasted pumpkin seeds
ancho chile powder to taste
Pre-heat oven to 350 degrees.
• Cut the bottom (the non stem end) of the garlic off exposing cloves, drizzle with olive oil, and roast cut side up until cloves are tender.
• Cut pumpkin and acorn squash in half, scoop out seeds, and rub with softened butter. Season with salt and pepper and roast for 20-30 minutes until flesh is soft and starts to brown.
• Peel seed and dice butternut squash.
• Medium dice carrot, onion, celery, and sweet potato.
• Put sweat onions, celery, carrot, and butternut squash in a pot with canola oil. Add chicken stock and simmer for 10 minutes.
• Add roasted garlic cloves and sweet potatoes and simmer 10 minutes more.
• When butternut and onions have lost their crunch puree, mix in a blender and return to pot.
• Simmer for 10 more minutes, add cream and adjust seasoning.
• This soup can be put through a chinoise (fine strainer) for a more elegant velvety presentation. I prefer to leave more of the fiber in it, making it slightly more rustic.
For the ancho chile pesto:
• Toss pumpkin seeds (also called pepitas in Hispanic markets) in melted butter, season, and toast in oven at 350 degrees until they start to brown and smell nutty. Cool.
• Blend pumpkin seed oil, seeds, and ancho chile to taste. It should be spicy, which will offset the sweetness of the soup and crab.
• Mix crab, chives, salt and pepper.
• Garnish each bowl with 1 ounce of crab and pesto.
• Makes 6 to 8 servings.
— Chef Messier
November 7th, 2007
