Learn to Make Comfort Food from Inman Square Chefs at Home

In order to attract people to eat at the restaurants in Inman Square, the chefs from these restaurants have provided enticing recipes for people to cook at home. Here is a list of delicious four-course meal you can cook at home:

Main Entrée: Pumpkin Gnocchi from Bisq

Ingredients

• 1 pumpkin puree can

Or create your own puree using:

1. 3 to 5 pounds of pumpkin
2. White onion 1/2
3. 1 tbsp of garlic
4. 1 stick of cinnamon
5. 2 tbsp of Kosher salt
6. Brown sugar 1/2 cup

To make the dough

1. 2 cups of pumpkin puree (warmed)
2. 2 eggs
3. 2 yolks
4. All-purpose flour 4 to 5 cups

Directions

Peel and remove the seeds of the pumpkin and chop it into large and even chunks. Place the remaining ingredients in the pot and add water. Cook the pumpkin on low heat, until it softens. Take the pumpkin from the pot and put in a food processor to puree it.

To make the dough, mix the puree with the yolks and eggs in a bowl. Gradually, add flour to the mixture until the dough becomes firm. Roll out the dough, chop your gnocchi, add little salt to boiling water, and place the gnocchi in it. When they float, countdown to thirty, take it out, and cover them with sauce.

With pumpkin gnocchi, drink Riesling or Shenin blanc.

Appetizer: Cheese Bread from Bom Café

Ingredients

1. Tapioca flour 1 pound
2. 1 tbsp of salt or to taste
3. Milk 2 cups
4. 1 cup of canola oil or olive oil
5. 2 eggs
6. 3 cups parmesan cheese (grated)

Directions

Put tapioca flour in a bowl and create an opening in the center. Place oil, milk, and salt in a pan to boil. Pour the mixture on top of the tapioca and with a wooden spoon, mix it. Let the mixture cool down. Next, add the cheese and eggs and knead the dough to incorporate all the ingredients. Rub grease on your hands and place the balls in a baking pan. Set the oven at 300 degrees to cook for about 20 to 25 minutes.

Salad: Roasted Delicata Squash Salad from Puritan Company

Ingredients

1. 1 seeded and cut into 1/2 inch parts delicata squash
2. Romanesco florets 2 cups
3. Mushrooms 2 cups (hens of the woods)
4. 8 cups blanched of cipollini onions
5. 4 eggs
6. 2 tbsp olive oil
7. 4 tbsp butter
8. 2 tbsp sherry
9. 1 tbsp lemon juice
10. Pepper and salt to taste

Directions

Put the mushrooms, squash, onions, olive oil, salt, and pepper into a bowl. Add the vegetables in small batches to a skillet on medium heat. Turn off the heat when the vegetables start to turn brown. On a non-stick pan, fry the eggs sunny side up. Melt the butter in another pan, until it turns brown. Add lemon juice and the sherry to it to create the dressing for the salad. On each plate, put one egg and put roasted vegetables over it. Pour the warm salad dressing over it and serve.

Dessert: Fresh Plum Wheat Ginger Drop Scones from The Biscuit

Ingredients

1. Whole wheat flour3 cups
2. White flour1 cup (unbleached)
3. Granulated sugar1 cup
4. Ginger 1/4 cup (grated)
5. Baking powder 2 tbsp
6. Ground cinnamon 1 tbsp
7. Dried ginger 1 tsp
8. Nutmeg 1/2 tsp
9. Stick of butter 1/4 (cubed)
10. Buttermilk 2 cups
11. Plums 4 cups (sliced)

Directions

Preheat your oven to 350 degree. Use unwaxed parchment paper to line a cookie sheet. Don’t rub oil on it. Use the beater attachment on the stand mixer to combine the butter, ginger, and other dry ingredients. Mix all the ingredients together on medium speed for about two to three minutes. Stop mixing when the dry mixture gets a cornmeal texture.

Add buttermilk and sliced plums, and mix for thirty seconds more. Put flour on a surface and place the scone mixture on it. Use a bench scraper to cut the mixture into eight equal pieces and place them on cookie sheet’s edges. Bake for about 20 to 25 minutes, rotating the sheet from time to time. When the scones’ tops get a little color and the bottom becomes brown, remove, and serve.

Make them all!