Chef's Kitchen

Each month, a guest chef gives us a tip that elevates their cooking or simplifies things in the kitchen; something a home cook might not know. They also provide a recipe that uses the tip, so you can practice at home. Our guest chef this month is Executive Chef Daniel Cox of Motif Seattle and Frolik Kitchen + Cocktails.

After working through some of Seattle's best kitchens over the past 11 years, Daniel Cox has landed at Motif Seattle and Frolik Kitchen + Cocktails as the Executive Chef. Originally from San Diego, Daniel has made a name for himself in Seattle by being well-rounded in everything from vegan cuisine to whole animal butchery and everything in between.

Charring vegetables adds flavor and color, by Executive Chef Daniel Cox

When roasting vegetables, my favorite thing is to get some real great char. Set your oven to 450° and place your baking sheet in during the preheating. If you get that sheet screaming hot, it will ensure great char on your vegetables.

Delicata Burrata

Harissa-roasted delicata squash, fresh burrata cheese

Vegetarian appetizer serves 3

Ingredients

3 delicata squash
3 pieces fresh burrata cheese
3 tablespoons rose harissa
Fresh oregano
Sea salt (I use maldon in my kitchens)
Good olive oil

Slice delicata in half length-wise and clean out seeds. Slice half-moons 1 inch thick. In a bowl, toss squash with salt, a splash of oil and the rose harissa. With a dry towel or pot holder, remove hot pan from oven and lay squash in single layer. Move quickly as to keep the pan very hot. This will help get really great roast color on your squash. Roast for 8-10 minutes. Remove from oven and toss with squeeze of half a lemon.

Place squash in a bowl and top with burrata cheese, picked fresh oregano, a pinch of flake salt, and finish with olive oil.

Extra credit!!!! Wash and roast seeds from delicata. Season and garnish dish with roasted seeds.

Motif Seattle

www.destinationhotels.com/motif-seattle/

November 2018