Now, let's go back to October 2009. I had the opportunity to visit with my sisters in Brooklyn, NY. We had an amazing time walking and eating our way through Brooklyn and Manhattan!!
Here is my version of my favorite dish of that trip!
The TRAVELING CULINARIAN’s version of FRANNY’s COLD SQUASH SALAD
Servings - Varies; Prep Time: 20 mins; Cook Time: 25 mins; Inactive time: about 1 hour
My sisters and I dined at a restaurant named FRANNY’s in Brooklyn, NY, in October 2009.
We had a fantastic dining experience -- from the sumptuous foods, lovely wine, knowledgeable yet, friendly service and warm ambiance of the restaurant as well as the other clientele...
I wrote to the restaurant requesting the recipe for the amazing dish we all rave about to this day! The chef Danny Amend graciously emailed me back with the details of the dish. I thanked him and the rest of the staff at FRANNY’s for their time, efforts and fabulous establishment!!
Chopped raw almonds
Winter squash – outer skin washed & peeled if necessary, seeded and cut into slices or wedges (Delicata, Kobacha, Acorn, Butternut, etc.)
Olive oil
Geasoning (or your favorite seasoning blend) or Kosher salt & fresh cracked pepper
Golden raisins *I used Zante currants, but cranberries or dried cherries would be nice too!
Cider vinegar, HOT
2 TBSP Agave nectar (I thought the vinegar on its own was much too tart!!)
Fresh mint, chopped
Fresh chiles, chopped fine *I had none available, so I used chopped Roland brand ‘Pepper Sweeties – Sweet Piquant Peppers’ (they are pickled and have a bite of heat!)
Fresh lemon, cut into wedges
Preheat oven to 350 degrees F.
While oven is heating, dry roast almond pieces; stirring every 3 to 5 minutes to prevent burning. Remember, the nuts will continue cooking when removed from the heat!! A good rule of thumb: when you smell the nuts they are nearly ready!
Toss slices of winter squash with olive oil, seasoning blend and sea salt – to coat. Line a baking sheet or two with parchment or non-stick spray. Spread pieces of squash out in a single layer; do NOT crowd as you wish to roast the squash, NOT steam it. Turn every 7 to 10 minutes depending on thickness of squash. Remove when just fork-tender. Cool completely. *Note: I turned my thinner slices of squash once for (total cooking time: about 17 mins). I turned my thicker slices twice (total cooking time: about 24 mins).
While the squash is cooking, pour ½ cup HOT cider vinegar over raisins, currants or cranberries in a small stainless steel or glass bowl. Let mascerate until cooled. Even after they had mascerated, the pickled dried fruits seemed more tart than I remembered – not how I remembered the delightful dish served at FRANNY’s, so I added some agave nectar to balance the flavors. [Store covered in the fridge up to 2 weeks.]
Arrange cooled squash slices on a serving platter, drizzle with olive oil, pickled dried fruits, and a squeeze of fresh lemon juice; season with salt & pepper. Garnish with the mint, chiles and the toasted almond pieces. I hope you enjoy this dish as much as I do!! --Courtesy of The Traveling Culinarian, at home in Sacramento, CA – November 2010.
