Yuba Rolls with Black Chanterelles and Anise Scented Butternut Squash with Chili Dipping Sauce
This recipe comes from Eric Tucker of Millennium. It was demonstarted for CUESA's Market to Table program on February 13, 2010
INGREDIENTS:
For the rolls
Olive or vegetable oil, as needed
2 shallots, peeled and sliced thin
1 teaspoon fresh ginger, minced
1 teaspoon unrefined sugar
½ teaspoon ground star anise
1 cup butternut squash, peeled and roasted until tender
½ pound black chanterelles, cleaned
1 teaspoon Sesame oil, plus more for seasoning
Salt, to taste
Salt and pepper, to taste
3 tablespoons tamari (soy sauce)
6 sheets fresh yubaz
For the dipping sauce
¼ cup Tierra Vegetables chili jam
Tamari, to taste
Sesame oil, to taste
PREPARATION:
For the yuba rolls
- Preheat oven to 400 degrees. Heat a sauté pan over low heat, add the vegetable oil and sauté the shallots with the ginger, sugar, and star anise until caramelized. Add to a food processor with the butternut squash and puree until smooth. Taste, adjust seasoning as needed, and set aside.
- In another sauté pan, cook the mushrooms over high heat in a minimum amount of oil until soft and their liquid evaporates. Season with a small amount sesame oil, salt and pepper; set aside.
- Mix 1 teaspoon sesame oil and tamari in a bowl. Lay out one yuba sheet on your work surface. Spread 1/6 of the squash mixture over the entire sheet. Sprinkle with mushrooms. Roll jelly roll style, place on a parchment paper lined sheet pan. Repeat with remaining yuba. Brush with the sesame-tamari mixture. Bake for 15 minutes. Allow to cool to almost room temperature before serving with the Tierra Vegetables Chili Jam Dipping Sauce.
For the dipping sauce
Melt the chili jam in a sauce pan. Whisk in tamari and sesame oil to taste. Cool to room temperature.
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