At a recent talk I gave in Ely, I was asked if I had a copy of my book to pass around. I said no, unfortunately I did not, as I have a long list of people who contributed to my cookbook that I am buying books for, and I planned to wait until everyone on my list got a copy before getting one for myself. A man who was at the talk went and bought a copy of my book for me, and I wanted to give him a shout out for the thoughtful gesture.
I also wanted to talk a bit about one of the chefs I admire, Alex Guarnaschelli. It’s no secret that the culinary scene is tough to break into, but chefs often go to great lengths to pursue their passion. I once watched a video where Alex talked about how she got her start in food. After graduating from culinary school, her goal was to work for an acclaimed restaurant. The head chef, however, told her they didn’t have a job for her.
Instead of taking no for an answer, Alex showed up to work the next day. The head chef was out of town for a week, so the other employees simply assumed she had been allowed to work there. She swept and mopped the floors and offered to assist other chefs when they needed help. When the head chef returned, he asked her what she was doing there. She told him to ask the other chefs if she was a good worker, and they vouched for her.
The head chef allowed Alex to continue working at the restaurant undertheagreementthatshewould not be paid. While working, Alex gained experience that proved to be valuable in growing both her skills and her resume. She went on to become one of America’s most successful chefs. I took inspiration from her tenacity in creating her own space in the food world, and came up with a Nordic-inspired recipe that is loosely based on her roasted pumpkin soup.
Roasted Pumpkin Gjetost Soup with Lingonberry Chili Crisp
Ingredients
2 tablespoons butter
2 tablespoons olive oil
1/2 medium sweet onion, thinly sliced
1 tart green apple (unpeeled), chopped
1 teaspoon pumpkin pie spice
1 teaspoon ground turmeric
1/2 teaspoon ground cardamom
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 cloves minced garlic
2 cups mashed roasted pumpkin
2 bay leaves
4 cups chicken or vegetable stock
1/2 cup heavy cream
8.8 ounces Ski Queen Gjetost, shredded
Salt and pepper, to taste
6 tablespoons lingonberry preserves
2 tablespoons chili crisp (or crunch)
Snipped chives and rye crispbread, for serving
In a soup pot or Dutch oven, heat the butter and oil over medium heat. Add the onion and cook for 15 minutes or until golden brown, stirring occasionally. Add the apple and turn the heat to medium-low. Cook for 20 minutes or until the apple is tender. Stir in the spices and garlic. Cook for 10 minutes, stirring often. Stir in the pumpkin, bay leaves, and stock. Bring the soup to a simmer and cook for 30 minutes, stirring occasionally. Remove and discard the bay leaves. Let cool for 20 minutes, then blend in batches. If desired, strain through a fine mesh sieve. Bring the soup back to a simmer, then turn the heat to low. Whisk in the heavy cream and gjetost until smooth. Season with salt and pepper. In a small bowl, whisk together the lingonberry preserves and chili crisp. Ladle the soup into roasted mini pumpkins or bowls. Garnish with lingonberry chili crisp, chives, and rye crispbread.
Yield: 6 servings.
Notes:
Ski Queen Gjetost and chili crunch available at the Ely Zup’s. I prefer using Laoganma Chili Crisp, which is available at Super One in Virginia. To make your own pumpkin puree, cut the tops off of two pie pumpkins. Scoop out the seeds and pulp. Poke the bottoms with a knife to vent. Place the pumpkins upside down on a lightly greased foil lined sheet pan. Bake at 350 degrees F for 1 hour or until tender. Let cool for a few minutes, then spoon out the flesh and mash.
