CHEF JOHN ASH

John Ash: Cooking One on One:
Private Lessons in Simple, Contemporary Food
from a Master Teacher

"Teaching has come to be the thing I love most in life..." Chef John Ash

In this recipe I take advantage of the prepared Southeast Asian curry pastes. You'll find them in some supermarkets and almost all Asian markets, especially those that carry Thai ingredients.

Curried Butternut Squash Sauce

Makes about 5 cups

• 2 tablespoons butter
• 1 medium onion, chopped (1-1/4 cups)
• 2 tablespoons chopped garlic
• 2 cups roasted butternut squash pulp
• 1 teaspoon prepared Panang or other prepared Thai curry paste, or to taste
• 2 cups canned coconut milk, well stirred
• 2 cups vegetable or chicken stock
• Drops of fresh lime juice
• Salt and freshly ground pepper

Heat the butter over moderate heat in a sauté pan and add the onion and garlic. Sauté until soft and very lightly colored, stirring occasionally. Off heat add the onion mixture, squash, curry, coconut milk and stock to a blender (you may have to do this in a couple of batches) and puree till smooth. Season to your taste with lime juice, salt and pepper. Can be stored covered and refrigerated for up to 3 days.

To Roast Butternut Squash:
Cut the squash in half and scoop out and discard seeds. Brush cut surface with melted butter or olive oil, season lightly with salt and pepper and roast cut side up in a preheated 400 degree oven for 35 – 40 minutes or until flesh is sot all the way through and very lightly browned.

Cookbooks Authored by Chef John Ash
Winner of the Julia Child "Cookbook of the Year" from the IACP One of California's foremost chefs, in association with Fetzer Vineyards, celebrates the bounty of the garden and the vine with a collection of more than 300 recipes that pay magnificent tribute to fresh and healthy high-flavor food--plus a a helpful--and fun--approach to testing and evaluating wines. Color photos.	Winner of the 2005 James Beard Foundation Award John Ash: Cooking One-on-One: Private Lessons in Simple, Contemporary Food from a Master Teacher	American Game Cooking: A Contemporary Guide to Preparing Farm-Raised Game Birds and Meats Game farms have made exotic fowl and meats widely available to the non-hunter, and this is an excellent resource for those who want to cook on the wild side. From boar-based borscht to roast lacquered duck with muscat-tamarind sauce, the recipes contained herein are delicious.

"It's the process of cooking that's so much fun — the bonus is that you get something at the end to eat." Chef John Ash

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(Chef John Ash)