When Michael Graves designed the room, he fused the romanticism of the old French quarter in Shanghai with a modern aesthetic. I love doing the same with the food here--bringing together classic French flavors and modern Asian influences.
My talented team of Shanghai chefs turn out great dishes like crunchy tiger prawns with avocado basil puree and pineapple juice. I was there a few weeks ago with my corporate executive chef Greg Brainin to teach them a new slate of dishes for the season. As always, we're incorporating local ingredients into global flavors. We've had a great run at this restaurant since it's opening and it just keeps getting better.
Now that I'm back home in New York, I just finished celebrating Thanksgiving with my family. It's one of the best family meals of the year. I get to put twists on American classics (like foie gras in my stuffing) and just spend the day cooking and eating with my family in the country after we watch the Macy's parade outside
the windows of my flagship restaurant.
This year, I prepared one of my favorite fall side dishes: Butternut Squash with Balsamic and Chile Panko Crumbs. The combination of flavors may sound unusual, but the sweet-tangy-hot blend is perfect with turkey. You can find this recipe--and one for the turkey sandwich I'm making today with leftovers--in my new book, Home Cooking with Jean-Georges.
Bring a large stockpot of water to a boil. Add the whole squash and cook, partially covered, until tender, about 45 minutes. (A knife will pierce the flesh very easily.) Drain, cool slightly, then remove and discard the stem and peel. Reserve the seeds, removing and discarding the strings.
the windows of my flagship restaurant.This year, I prepared one of my favorite fall side dishes: Butternut Squash with Balsamic and Chile Panko Crumbs. The combination of flavors may sound unusual, but the sweet-tangy-hot blend is perfect with turkey. You can find this recipe--and one for the turkey sandwich I'm making today with leftovers--in my new book, Home Cooking with Jean-Georges.
Happy Thanksgiving!
Butternut Squash with Balsamic and Chile Panko Crumbs
Serves: 8
• 1 large butternut squash (about 2 ½ pounds)
• 2 tablespoons balsamic vinegar
• 5 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 cup panko crumbs
• 1 ½ teaspoons fresh thyme leaves
• ½ teaspoon crushed red chile flakes
• ¼ cup freshly grated Parmigiano-Reggiano cheese
Butternut Squash with Balsamic and Chile Panko Crumbs
Serves: 8
• 1 large butternut squash (about 2 ½ pounds)
• 2 tablespoons balsamic vinegar
• 5 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 cup panko crumbs
• 1 ½ teaspoons fresh thyme leaves
• ½ teaspoon crushed red chile flakes
• ¼ cup freshly grated Parmigiano-Reggiano cheese
Bring a large stockpot of water to a boil. Add the whole squash and cook, partially covered, until tender, about 45 minutes. (A knife will pierce the flesh very easily.) Drain, cool slightly, then remove and discard the stem and peel. Reserve the seeds, removing and discarding the strings.
Transfer the flesh to a large serving dish and mash with a fork into an even layer. Drizzle the vinegar and 2 tablespoons of the oil over the squash, and season with salt and pepper.
Heat 3 tablespoons of the squash seeds in a large skillet over medium-low heat until dry. Add 1 tablespoon of the oil and a pinch of salt and toast, tossing occasionally. When the seeds begin to pop, partially cover the pan. Continue toasting until golden brown, about 3 minutes, then transfer to a plate.
In the same skillet, heat the remaining 2 tablespoons oil over medium heat, then toss in the crumbs. When well coated, stir in the thyme, chile, and ¼ teaspoon salt. Toast, tossing occasionally, until golden brown and fragrant, about 5 minutes. Remove from the heat and stir in the cheese and toasted seeds. Spread the crumb mixture over the squash in an even layer and serve immediately.
