Bocata Bistro Café, Tucson, Arizona
Early 90s Carol Jean Bondy The Bocata Bistro was a restaurant not far from my dad’s in Tucson. It became a regular dining spot on my visits to my fathers. The second time I ordered the squash soup, I kept the menu and jotted down all the ingredients, hoping to recreate the recipe at home. The waiter seeing my efforts asked if I would like the recipe he would check with the chef. When he came back he had the recipe printed out on the letterhead. I learned that day, that it’s ok to ask for the recipe in a restaurant. Some restaurants will comply. This remains a fall favorite. 1 tsp cumin 1 tbsp thyme 1 ½ tsp coriander 1 tsp cayenne 1 tsp allspice 2 tsp ginger 1 bayleaf Salt and Pepper to taste Toast above in sauté pan, then set aside. Dice and sauté in olive oil 1 ½ onions 1/8 cup minced garlic Add: The toasted herb/spice mix 2/3 cup ground hazelnuts (which have been toasted and peeled and ground fine) 1 ¼ each butternut, banana and acorn spuashes 5 oz canned tomatoes Cover with vegetable stock and add: 6 oz Frangelico 1.5 oz whiskey Bring to a boil, then turn down and simmer covered until squash begins to soften - about 45 minutes. Remove cover, raise heat slightly to med-low and simmer and additional 10-15 minutes. Add peas and spinach to stew at the last minute (right before serving to guests) 1/16 cup peas (handful) 1/16 cup fresh spinach (handful) Place stew in bowls and sprinkle a few candied hazelnuts on top. Garnish with shipped sweet potato rosettes. ( whipped sweet potatoes, salt, pepper, butter)
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