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For THE TALK’S Food Festival, owner of Hanoki and the Bird in Los Angeles and Comme Ça in Los Angeles and Las Vegas, Chef David Myers prepared some seasonal dishes. The ladies couldn’t get enough of his delicious food! And now you can make his recipes at home.
Miso Clam Chowder
1 lb. Manila Clams
3 c. Whole Milk
2 c. Heavy Cream
2 ea. Yukon Gold Potatoes (peeled and cut into 3/4-inch cubes)
2 T. Yellow Miso Paste
1 ea. Shallot (chopped)
1 c. Chicken stock
½ c. flat-leaf parsley leaves
Salt and pepper to taste
In a soup pot, combine milk, cream, chopped potatoes and chopped shallots and cook over high heat until it reaches a boil. Once the mixture reaches a boil reduce down to a simmer, cover and cook for 15 minutes until the potato is fully cooked through.
While the mixture is still warm, drop ingredients into a blender. With the blender running, add yellow miso paste and combine until the mixture is smooth.
Pour puree back into the soup pot, add clams and chicken stock and cook for about 3-4 minutes over low to medium heat until the clams open.
Serve broth with clams still in their shells garnishing with fresh parsley, crispy bacon (optional) and fried shallots (optional).
1 (2 to 2 ½ lb.) Kabocha or butternut squash
5 oz pumpkin seeds, toasted
5 oz goat cheese
10 tsp. honey
1 baguette, cut into 10 slices
Extra virgin olive oil
Fill the bottom of a steamer with 2 inches of water. Peel and cut the squash (remove seeds) into 1-inch cubes. Add to steamer and cook for 7 minutes or until soft and tender. Transfer to a bowl and add salt and pepper to taste. Using a wooden spoon, smash in to a smooth texture.
Cut baguette into slices. Before toasting, brunch with olive oil.
To build the toast – add a spoonful or two of squash, then add 3 tsp. crumbled goat cheese, 1 tsp. honey, 3 tsp. toasted pumpkin seeds, and a pinch of sea salt. Drizzle with olive oil and finish with a fresh squeeze of lemon.
Spice Scented Nuts
Serving size 2
1 cup almonds (or nuts of your choice)
3 cups simple syrup
1 tbsp garam masala
A pinch of cayenne pepper
A pinch of smoked paprika
2 tsp kosher salt
3 cups grape seed oil
Coarse sea salt, to taste
Bring the simple syrup to a boil. Meanwhile, mix the garam masala, Cheyenne pepper, smoked paprika and kosher salt together in a bowl and set aside. Add nuts to boiling simple syrup and blanch for about five minutes. Remove nuts using a slotted spoon and place into a colander or mesh cooling rack to drain. In a heavy pot, bring the oil to 350 degrees, then add nuts and fry for about 10 minutes. Immediately transfer nuts into the bowl with spice mix and toss. Add coarse sea salt to taste and serve.
Caramelized Apple Crumble
1 cup all-purpose flour
7 tablespoons unsalted butter
1 cup muscovado sugar (or light brown sugar)
3 lb. Gala apples (about 7-9), peeled, cored and cut into quarters
1 teaspoon cornstarch
1/2 teaspoon cinnamon
2 cups crème fraiche (or sour cream)
1 ¼ cup granulated sugar
Preheat your oven to 375 degrees. Butter a 9 inch pie pan and set aside.
In a large pan, sauté the apples in 2 tablespoons butter and add 1 cup granulated sugar. Caramelize on high heat until golden in color but still firm, shaking the pan often. Sprinkle with cornstarch and cinnamon and set aside.
To make the crumble, using an electric mixer whip the remaining butter with muscovado/brown sugar on medium speed until light and fluffy. Incorporate flour slowly until crumbly.
Whip together the crème fraiche with remainder granulated sugar.
To finish, line the pie pan with apples and sprinkle the crumble over the top. Bake for 35-45 minutes until golden and crumbly. Let cool to room temperature then refrigerate at least 2 hours before reheating and serving. Serve with crème fraiche topping.