Tuesday, January 26, 2010

Chef Kroner returns to the blogosphere

That right folks, I'm back! I’ve been busy with a growing array of new projects and I'm here today to share the details. First on my plate is my long overdue cookbook. This is something I've been tossing around for a while, but I’ve got the ball rolling full speed now. I’ll be publishing samples of various sections and recipes here in my blog regularly so stay tuned for those posts.
This is something I'm really excited about.. We’re currently planning a festival slated for Labor Day weekend that will showcase green products and services of the Hudson Valley as well as some of the best national and regional musical artists you know and love. Our full lineup of talent for the big stage will be announced soon!! The event will not only promote the green movement in the Hudson valley, but will also be a fund raiser for a local charity (TBA - tune in for details!).
As if I don't have enough to do already, I'm also planning an expansion of Terrapin Bistro into New York City (and possibly Rome as well!) No problem right!! ;) I am however committed to documenting this insanity weekly right here so check back frequently for updates!!! See ya folks… Josh


Unknown said...

Great news Josh,
Keep up the good work
See you soon
John Paunovic

Dana said...

Hello, my name is Dana. I have lived in the Hudson Valey my entire life. I am an aspiring chef, and am about to start my education at The Culinary Institute of America in Hyde Park, NY. I am a huge fan of you and your restaurant. I think what you're doing at Terrapin is amazing. Every month there is something new and fun I'm trying to make it to with my family and friends. Not to mention, THE FOOD!! It is outstanding everytime...and what I like best is that I have been many times, and everytime I go, I taste something I've never had before! I get to experience new flavors, or how these amazing flavors pair with amazing wines! People like you who make food so delicious and interesting are the reason why I want to be a chef myself. I'm looking forward to all that is to come, especially the festival! Hope to get in there soon! ~ Dana

Chef Josh Kroner said...

Thanks for the nice comments!

Rosanna said...

Hello Chef Kroner,
I visited your restaurant in October of 2009 and had the pleasure of tasting your golden nugget squash soup. With the first spoonful I knew I was tasting the most heavenly soup ever! I hope you include the recipe for this wonderful soup in your cookbook. In the meantime is there any chance you could post the recipe? My next road trip to NY will certainly include another stop at Terrapin!

Chef Josh Kroner said...

Hi Rosanna,

Thanks! You can expect to find the recipe for the Golden Nugget Squash soup in my cookbook, but since you asked so nicely... here it is!

The technique I use here with the lemongrass, I adapted from the French technique Bouquet Garni. This is basically a teabag of seasoning that you remove after “steeping”. Lemongrass is very fibrous; even when you cut it up finely, it’ll end up getting caught in your teeth. So to extract the delicious flavor, I’ll have you make a giant lemongrass teabag.

4 Tablespoons Garlic chopped
4 Tablespoons Ginger, chopped
1 Spanish onion, chopped
4 Tablespoons Olive oil
2 each Golden nugget squash (or substitute butternut squash)
1 cup White wine
1 can Coconut milk
1 stalk Lemongrass, finely chopped and wrapped and tied into a cheesecloth purse
1 teaspoon Galangal (optional)
2 Tablespoons Sugar
1 quart Vegetable stock or water

Preheat oven to 375º. Cut squash in half and remove seeds. Place open side down on a sheet pan with one half a cup of water. Roast in oven until squash is soft, about 40 minutes. Remove from oven and cool. Remove pulp of squash with a serving spoon and set aside. Cook onions, ginger, garlic and olive oil in a soup pot over a medium heat until lightly caramelized. Add wine and reduce until almost dry. Add the coconut milk, lemongrass satchels, galangal, sugar, stock and reserved squash and simmer for two hours. Remove lemongrass satchel, puree and season with salt and pepper. You may add a dollop of crème fraîche at the end for additional richness if so desired.

Enjoy, and we look forward to seeing you again soon at Terrapin!

Chef Kroner