Recipe, Pumpkin Bisque, Flower Pot Bread, Chef Joseph Ogrodnek, Anella, Greenpoint, Brooklyn, NY, What to cook, what to eat, where to eat, Chef’s Recipes, Side Dishes, Bread, Thanksgiving, Fall, Autumn
CHEF JOSEPH OGRODNEK - RECIPES
CHEF JOSEPH OGRODNEK
WHAT
Recipe for Pumpkin Bisque and Flower Pot Bread from chef Joseph Ogrodnek from Anella in Greenpoint in Brooklyn, NY.
WHO
Chef at Anella in Greenpoint, Brooklyn.
WHY
Chef Ogrodnek brings impressive experience, having worked with chefs Alain Ducasse, Jean-Georges Vongerichten, and Michael Anthony, to his market fresh cuisine at this small, cozy Brooklyn restaurant.
Photograph by Somer Ogrodnek
RECOMMENDATIONS
Joseph Ogrodnek’s recommendations on where to eat in Manhattan, Brooklyn, and Queens.
Pumpkin Bisque
Courtesy of chef Joe Ogrodnek of Anella
Yield
Serves 8
Ingredients
- 1 large sugar pumpkin, peeled, seeded, and diced (reserve seeds for garnish)
- 3 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, smashed
- 1 sprig thyme
- 1/2 teaspoon black pepper, coarsely ground
- 2 slices of smoked bacon
- 2 tablespoon honey
- 1/2 oz. cognac
- 1/4 cup heavy cream
- Pumpkin seeds (optional)
Directions
Pumpkins Seeds
1. Rinse seeds well, then simmer in salted water for about 30 minutes.
2. Drain and dry, then dress with olive oil, melted butter, salt and sugar to taste.
3. Bake on sheet try lined with aluminum foil in 350 degree F oven for about 20 minutes or until golden brown and crispy.
Pumpkin Bisque
1. In a large soup pot heat olive oil and 2 tablespoons of the butter until melted.
2. Add the bacon, garlic, thyme, and black pepper.
3. Sweat lightly, without color, for about 2-3 minutes.
4. Add the pumpkin and honey, season well with salt, and continue to cook slowly over low heat until broken down and mushy, approximately 20 minutes.
5. Cover with water and bring to simmer.
6. Puree in high speed blender until smooth, add remaining butter, cream, and cognac, then mix again in blender until incorporated.
7. Taste and adjust seasoning.
Serve
Serve hot and garnish with a dollop of creme fraiche or sour cream, sliced chives and pumpkin seeds.
November 9, 2010
ANELLA - GREENPOINT, BROOKLYN, NY
Greenpoint
American
222 Franklin Street
Brooklyn, NY 11222 (view map)
T: 718.389.8100
Note: cash only
Website
Hours
Sat - Sun: 10am - 3pm
Tue - Thu: 5:30pm - 10pm
Fri - Sat: 5:30pm - 11pm
Sun: 5:30pm - 10pm
Mon: closed
Flower Pot Bread
Courtesy of chef Joe Ogrodnek of Anella
- 8 cups all purpose flour
Flower Pot Bread
Photograph by Somer Ogrodnek
- 3/4 cup milk
- 3 eggs
- 3 tablespoons dry active yeast
- 2 tablespoons sugar
- 1 tablespoon salt
Directions
1. In a kitchen stand mixer, combine all ingredients and mix with dough hook attachment until smooth dough is formed (about 5 minutes).
2. Place dough in large bowl and cover with plastic wrap, allow to rise for 1.5 hours.
3. Once dough has risen divide into 6 ounce portions and roll into balls.
4. Place balls into 4 inch flour pots and brush top with melted butter, allow to rise in a warm place for 1.5 more hours.
5. Bake at 400 degrees F for about 20 minutes.
6. Allow to cool at least 20 minutes before serving.