Roasted Speckled Hound Over Salad Greens
This was the first course at a private event I did at Earthbound Farm Stand in Carmel Valley last week.
Speckled Hound
Earlier in the week I had visited the pumpkin patch and worked with Janna Jo to select Winter squashes to inspire our guests into the kitchen.
Speckled Hounds are mid-size, pale color in color with a squat shape. Imagine a perfectly round pumpkin that was sat upon and squished! Sweet and nutty with dry flesh; some compare it to butternut squash in texture. I love to roast it because it holds it shape well.
Roasted Speckled Hound
Ingredients
speckled hound pumpkin
olive oil
salt
pepper
Also needed: baking sheet, parchment paper
Procedure
Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
Cut pumpkin into thick wedges and slice off the skin. Arrange the wedges on the prepared baking sheet. Drizzle with olive oil. Sprinkle with salt and pepper. Roast for 35 for 40 minutes. The pumpkin should be easily pierced with a fork, but still holding its shape.
Let cool and refrigerated until ready to serve.
Salad Greens and Basic Vinaigrette and Variations
Being at the Earthbound Farm Stand, I am alwasy excited to use their organic greens. I used their Spring Mix, the original blend of greens that gave them a start in the salad realm, and a tricolore blends. Let's talk about basic vinaigrettes and variations.
6 Homemade Mason Jar Dressings for Spring Salads
This is a video I posted on the Culinary Cam YouTube Channel a couple of years ago. and if you prefer to learn by watching - instead of reading - this will give you some good ideas...
And if you prefer to learn by reading, here you go!
Basic Vinaigrette and Variations
A vinaigrette is a vinegar and oil-based dressing. You can use it on salads or as a marinade. It's quick, simple, and so flexible. If you watched the video above, you can change the flavor profiles of the dressing just by switching up the kind of vinegar you use. These keep in the fridge for a week or so, but because you are making it based on a ratio, it's easy to make just what you need. Rinse and repeat!
The traditional French vinaigrette formula is 1 to 3; I prefer a little more acid, so my preferred ratio is 1 to 2 or even 1 to 1. That's 1 part acid, or vinegar, and 2 parts oil. Also, consider heartier greens such as kale can tolerate more acid as that will actually soften them after you toss them while more delicate greens such as butter lettuce might need less vinegar and should only be dressed right before serving.
Layers of Flavor
And that's it - the basics of a vinaigrette. After that, it's all layers of flavor. For example, mustard will add a complex creaminess while maple syrup or honey adds an earthy sweetness. Freshly pressed garlic adds a spicy bite and pulverized seasonal fruit is a delicious way to augment the flavor if you use those fruits in the actual salad.
What Kind of Vinegar?
While you can use any vinegar you like, here’s how I choose between my three go-to vinegars...
Balsamic Vinaigrette
Balsamic vinegar makes a slightly sweet, sometime bold dressing that is fantastic on green salads that include fruit. I especially like using fresh fruit that matches any fruit that might have been used in the balsamic such as fresh figs with a Mission fig balsamic vinaigrette or slices of plums or pluot with a plum balsamic vinegar.
Red Wine Vinaigrette
Red wine vinegar makes a vibrant vinaigrette that complements bright vegetables such as bell peppers and tomatoes. So, it is the perfect dressing for a Greek or Italian salad. Sherry vinegar is similar to red wine vinegar, but slightly less bold.
White Wine Vinaigrette
White wine vinegar makes a more subtle vinaigrette that works wells with delicate flavors such as butter lettuce, cucumbers, or zucchini. This is what I like to toss into pasta salads. Champagne vinegar is even more mild than white wine vinegar.
For the event, I made a quick vinaigrette in a mason jar. Use whatever oil, vinegar, sweetener, and spice you prefer!
Ingredients
1/4 cup olive oil (I used an Arbequinna Olive Oil)
1/2 cup vinegar (I used a 30-year Aged White Wine Vinegar)
1 Tablespoon organic maple syrup (I used a golden maple syrup, medium or dark amber will made the vinaigrette take on a more pronounced flavor)
1 teaspoon organic yellow mustard
1/2 teaspoon seasoning blend (I used an organic Italian Seasoning blend)
1/2 teaspoon flake salt
1/4 teaspoon freshly ground black pepper
Also needed: mason jar with lid
Procedure
Place all of the ingredients in a mason jar. Cover with a lid and shake to emulsify.
The Salad
Ingredients
organic salad greens
organic fennel, trimmed and thinly sliced
organic pomegranate arils
roasted speckled hound
fresh herbs for garnish
vinaigrette
Procedure
Toss salad greens with vinaigrette. Turn our onto a serving platter or serving bowl. Top the dressed greens with fennel, pomegranate arils, and roasted squash. Garnish with fresh herbs.
That's a wrap on my first course: Roasted Speckled Hound Over Salad Greens. Stay tuned for the next two courses.
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