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Dec 15, 2017







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 Crispy Brussels sprouts with roasted butternut squash vinaigrette and soft goat cheese

From The Birch on Elm
 
For the Brussels sprouts:
Cut off ends and split lengthwise. Place in a large bowl and toss with olive oil, salt and pepper. Preheat oven to 450 degrees. Once up to temperature, lay Brussels sprouts on sheet tray with the interior down. Place in oven and let roast about 10 to 12 minutes or until golden and crispy.
 
For the roasted butternut squash vinaigrette:
1½ cups butternut squash puree
1 tablespoon minced shallots
1 tablespoon minced garlic
1 tablespoon honey
1 tablespoon Dijon mustard
¼ cups Champagne vinegar
1½ cups blended oil
Salt and pepper to taste
 
Preheat oven to 350 degrees. Dice one butternut squash and toss in olive oil, salt and pepper. Place on sheet tray and bake until soft. Place in blender and blend, adding olive oil as needed until smooth. Take 1½ cup of puree and place it back in blender. 
Add all ingredients except blended oil to blender and blend until smooth. While blender is running slowly, add blended oil until fully emulsified. Add salt and pepper to taste. 
Toss roasted Brussels sprouts with enough vinaigrette to coat. Place on plate and garnish with small chunks of soft goat cheese.




With Nick Provencher
In The Kitchen

10/26/17



 What is your must-have kitchen item?

It’d probably be a really nice fish spatula. It’s really nice and delicate when working with certain items. It’s not too bulky and it gives you a lot of control.
 
What would you choose to have for your last meal?
I’d have to go with something with duck or foie gras … [which is] duck liver.
 
What is your favorite local restaurant?
Campo [Enoteca in Manchester]. I usually either go with the classic carbonara or the pork and fennel ragu.
 
What celebrity would you like to see eating in your restaurant?
Derek Jeter. My family has deep roots … in being New York Yankees fans.
 
What is your favorite item on your menu?
It changes so frequently … but if you’re coming here for the first time to check us out, I would definitely say to try the grilled octopus. … I’m also proud of all the pasta we prepare homemade every day. Right now for the fall menu, we have a seasonal whipped pumpkin ravioli dish.
 
What is the biggest food trend in New Hampshire right now?
A lot of restaurants have been stepping up their cocktail programs, which I think is great [because] … it helps people discover more than just one side of a restaurant.
 
What is your favorite thing to cook at home?
I like to make pasta with all kinds of different things. … Steak is also really fun to cook at home.
 
— Matt Ingersoll 





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