3 garlic cloves ground in mortar and pestle with 3 anchovy fillets
3 Tablespoons extra virgin olive oil
1 large butternut squash, peeled, diced 1/2-inch cubes
1 pinch black pepper
2 small or 1 large jalape?o, seeded, then well chopped
2 or 3 scallions, chopped (same some for garnish)
3 shallots, finely chopped
1 Tablespoon black mustard seeds
1 teaspoon cumin seeds or ground cumin
1 pint box baby spinach
22 garlic cloves, sliced
1 teaspoon ground coriander
2 inches ginger root, grated
1 teaspoon turmeric
1 teaspoon cardamom
1 to 2 pounds mix of mushrooms (cremini, button, shiitake, chanterelle, etc)
1/2 cup basmati or jasmine rice, rinsed twice, drained
1 cup coconut milk
1 cup chicken stock or broth
1 cup cream sherry
Zest of 1 lime
2 Tablespoons lime juice
1 cup fresh cilantro, chopped
1 cup Panko mixed with 1 cup Gruyere (grated) & 1 cup Cheddar (grated)
Cilantro sprigs, for garnish
1. Do all your cutting, chopping, grinding, grating, etc.
2. Get out a large skillet and heat the oil (medium flame)
3. When nice and hot, add the squash cubes in one layer. Add the 1 pinch of black pepper and cook until squash gets slightly brown. When edges are brown, turn the squash and brown more of the cubes. When you've turned all the squash to brown on all surfaces, take squash out of the pan with a slotted spoon, put into a bowl and set aside.
4. Add shallots to skillet, and cook, stirring for 1 or 2 minutes. Add mustard seeds, cumin seeds and and all seasoning and let sizzle for about 30 to 60 seconds, then add garlic and chopped jalapeno. Combine well and cook just a little longer.
5. Next, you're going to add mushrooms to the same pan; then toss to coat. Cook mushrooms until they soften. Figure 4 to 6 minutes.
6. Put squash back into your skillet or baking dish and stir in coconut milk; bring to a simmer. Be sure your flame is medium, then let simmer for about 7 minutes.