Happy Thanksgiving! Amanda is back from her book tour and ready to join Merrill in searing up some of ChezSuzanne's lovely Crispy Delicata Rings with Currant, Fennel and Apple Relish. Join them, as they calmly avoid splattering oil and ponder things like the word delicata and how Amanda herself is like an onion.
This week's videos were once again shot and edited by talented filmmaker Elena Parker. For more vegetarian holiday side inspiration, see the contest page here.
6 Comments on Crispy Delicata Rings with Currant, Fennel and Apple Relish:
Delicata squash is by far my favorite squash. Have you ever tried roasting them with the seeds still in? It's amazing, I just slice the rounds, toss with honey, evo, salt and chilli. Check out this video, it starts off with a profile on a farm that does microgreens, but then it gets into the delicata squash: http://bit.ly/h3kNzM
I just looked at your link and loved it, perennial plate! I'm trying them this way this weekend. Delicata is my favorite squash too! Thanks for the link and the recipe!!
Looks wonderful! I think a slightly spicy version would be delicious, too.
I agree Sasha! I made this on Thanksgiving Day and substituted some minced jalapeno for the fennel. I went with 1/2 jalapeno, but could easily have gone with the whole thing. I could see adding the seeds roasted with some salt, cumin and cayenne or ground chipotle pepper too.
Thanks so much for such a nice video, Amanda and Merrill. In answer to Merrill's question of what restaurant I got this idea from, it was Frances in the Castro (SF). Really great restaurant.
Merrill is a co-founder of food52.
added about 1 year agoThanks for the tip, and glad you liked the video!
Please Sign up (or log in) to add a comment!