In the Kitchen with Asiate’s Chef de Cusine Brandon Kida

At a recent cooking class at De Gustibus, the school of good taste at Macy’s Herald Square, Asiate‘s chef de cuisine Brandon Kida reminded us of all the wonderful ingredients and flavors of fall, such as squash, nutmeg, and root vegetables.

The first course on our four-course dinner was Kabocha squash ravioli, which is a wonderful dish to enjoy through the colder months. Insider tips included always use fresh nutmeg and marble goods are good when you have something sticky, as opposed to say a wood cutting board. The easy to follow recipe below is great for a Sunday afternoon to immerse yourself solo or to enjoy cooking with the family.

Kabocha Squash Ravioli

Pasta dough

Ingredients:

• 1 quart AP flour
• 7 yolks
• 3 whole eggs
• 1/2 T olive oil
• 1/2 t salt

Method:

1. Place all ingredients into a mixer with dough hook attachment
2. Mix on low speed till smooth textured dough is achieved (about 15-20 min.)
3. Wrap in plastic wrap and allow to rest.

Kabocha squash filling

Ingredients:

• 1 kabocha squash (small dice)
• 1 T olive oil
• Ricotta cheese
• Stavecchio cheese (parmesan will work)
• Salt and Pepper
• Pinch of nutmeg

Method:

1. Sautee the diced kabocha squash with olive oil and salt and pepper till soft.
2. In a large bowl add all ingredients including the squash.
3. Reserve

Root vegetable fricasse

Ingredients:

• 2 cups chicken stock
• 1T butter
• Salt and pepper
• 1 bay leaf
• 2 cups of diced root vegetables
• 1/2 cup granny smith apple
• 1 shallot chopped
• 1 T Italian parsley

Method:

1. Add all ingredients except parsley to a sauce pot
2. Place on med-high heat
3. Cook until vegetables are tender and liquid is reduced
4. Reserve

De Gustibus Cooking School is located at 151 West 34th Street (8th floor), New York, NY 212.239.1652

Asiate is located at 80 Columbus Cir # 35 New York, NY 212.805.8881