Centro in Cambridge Soup with Vanilla Oil and Arugula, Walnut and Pomegranate Salad with Pecorino
For the vanilla oil
1/2 vanilla bean
1/2 cup canola oil
For the soup
1 blue Hubbard squash (about 5 pounds)
2 tablespoons vegetable oil
1 large onion, diced
1 cup carrots, diced
1/2 cup celery, diced
2 quarts water
Arugula, Walnut & Pomegranate Salad With Pecorino
2 bunches arugula, cleaned
1/2 cup walnuts, toasted in the oven
1/2 cup walnut oil
2 ounces shaved pecorino cheese
To make the vanilla oil: Split the vanilla bean and add to the oil. Heat in a
saucepan over low heat (100 degrees F) for 5 minutes. Remove from the heat and chill.
To make the soup: Place the whole squash on a baking sheet and roast in the oven
at 350 degrees for 45 minutes or until fork tender. Peel the squash and discard
Heat the vegetable oil in a stockpot. Sauté squash with the onion,
carrots and celery until translucent.
Add water and cook for 45 minutes. Puree and pass through a fine
Serve warm. Drizzle vanilla oil on top.
Arugula, Walnut & Pomegranate Salad With Pecorino: Split pomegranates in
half, and gather juice. Pass remaining fruit through a sieve (some seeds should
pass through). Toss the pomegranate juice with the remaining ingredients. Garnish
with pecorino and pomegranate seeds. (The dressing is the pomegranate juice and
Makes 2 quarts.
Wear rubber gloves when juicing the pomegranate; it can stain your hands.
Posted by LladyRusty at Recipe Goldmine 3/12/2002 11:44 am.
Source: Boston Herald.com - from Executive Chef Rene Michelena, Centro in Cambridge