Posts Tagged ‘Chef Darryl MacDougall’

Seasonal Eats: Purée of wild black walnut and butternut soup

Sunday, February 16th, 2014

Black walnut trees abound in Ottawa. The nuts can be used in a variety of dishes, including pâtés and soups.
Photo: Carol von Canon (via Flickr), http://creativecommons.org/licenses/by-nd/2.0/

The Ottawa region is full of black walnut and butternut trees that bear tasty, nourishing fruit each fall. Squirrels love to stockpile them (as we found out last year when we discovered a huge stash of butternuts in our woodshed), but what most of us don’t realize is that they’re good food for people, too.

Thanks to groups such as Hidden Harvest Ottawa and the  Torbolton Institute, more of these flavourful local nuts are being gathered and used for cooking and eating. Shelling butternuts, and black walnuts in particular, can be challenging, but worth the effort.

Greystone Locavore In-season Fetes

To show how versatile wild local nuts can be, Chef Darryl MacDougall has decided to feature them on the menu for a February 25 locavore dinner to be held at his Constance Bay restaurant, the Greystone Grill. The dinner is one of a series dubbed the Greystone Locavore In-season Fetes that showcase foods and producers within a 100-mile radius. The Fêtes are an initiative of the Torbolton Institute, an innovations hub whose goals include making Ottawa locally food secure by 2020.

In addition to puréed nut soup – the recipe’s below — Chef MacDougall’s 5-course menu will include:

Wild black walnut and butternut pâtés

Handmade local butternut squash ravioli from Parma Ravioli, in a butter sage sauce

Rack of lamb from Our Farm CSA, served with root vegetables and a port reduction*

Fresh apple pie from Alice’s Village Café, with ice cream, drizzled with local maple syrup

*You can choose between this main course and vegetarian lasagna with béchamel sauce.

Greystone Locavore Winter Fête

6 p.m., February 25, 2014

179 Constance Bay Road, Ottawa

Price: $40/seat

Call to reserve your spot:  613-832-0009

About Chef Darryl MacDougall

A native of Glace Bay, Nova Scotia, Darryl MacDougall learned his cooking skills at George Brown College and completed his apprenticeship at The Windsor Arms Hotel under Chef (and Masterchef Canada judge) Michael Bonacini. He opened the Greystone Grill a year ago and operates it with his wife Nadine. The couple is proud that the Greystone has been nominated as restaurant of the year for West Carleton by the West Ottawa Board of Trade.

Purée of wild black walnut and butternut soup

Chef Darryl adapted this recipe from one developed by his friend Chef Tony de Luca with whom he apprenticed in the 1980s. The original appears as Purée of Chestnut Soup in de Luca’s 2009 cookbook Simply in Season.

¼ c (60 mL) unsalted butter

¼ c (60 mL) olive oil

2 c (500 mL) black walnuts and/or butternuts, shelled and chopped

1 large onion, chopped

1 potato, peeled and chopped

2 stalks celery, chopped

2 small cloves garlic, minced

6 c (1.5 L) vegetable stock, chicken stock or water

3 sprigs Italian parsley

2 whole cloves

1 bay leaf

2 tbsp (30 mL) dry sherry

35% cream

kosher salt and black pepper to taste

parmesan cheese

truffle oil

Heat a large saucepan over medium heat and add the butter and oil. When the butter foams, add the nuts, onion, potato, celery and garlic and cook, covered and stirring frequently, for about 15 minutes or until the onion is softened by not browned.

Add the stock and bring to a boil, then simmer, uncovered, for 30 minutes or until the nuts and vegetables are soft enough to purée. Add parsley springs, cloves and bay leaf and simmer for another 5 minutes. Remove parsley spring, cloves and bay leaf.

In a blender (not a food processor), purée the soup until very smooth. Pour the soup back into the rinsed-out saucepan. Stir in the sherry and a bit of cream, and season with salt and pepper to taste.

Keep warm until ready to serve. Top with grated parmesan cheese and a few drops of truffle oil.

What local foods do you gather and how do you prepare them?