Vegetables are Delicious with Chef Anthony Strong

Chef Anthony Strong of Locanda and Delfina Restaurant Group makes some mean veg.

Try one of his bursting with flavor recipes:

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Roasted Squash with Brown Butter and Chilies
5 ounces of winter squash
1 ounce of butter
4 Calabrian Chilies slices
1 teaspoon of long pepper or nutmeg, ground
1 bunch of sage, picked leaves
1.5 cups of verjus
pumpkin seeds, toasted
honey to taste
salt to taste

Preheat oven to 450 degrees. Peel the squash, cut them in half and scoop out the pulp. Cut the squash into pieces about 1 inch thick. Place in a bowl and season liberally with salt. Place the butter, calabrian chilies, ground pepper, and sage leaves in a wide shallow pan, melt over medium heat, whisking occasionally, cook the butter into a light nutty brown color. Immediately add the verjus, and stir in honey to taste. Toss the squash with he butter mixture to coast, and roast in the oven, about 15-20 minutes until tender. Stir in the toasted pumpkin seeds and serve.

Grilled Fennel with Bottarga
8 bulbs of fennel, cut in wedges
1 top of fennel fronds
2 bay leaves
5 chili pods
1/2 bunch of thyme
6 garlic cloves
1/2 cup of white wine
1/2 cup of pure olive oil
1 tbsp of breadcrumbs
pinch of fennel frond, chopped

Distribute fennel in a single layer on the bottom of a pan, season with salt, and distribute remaining ingredients on top. Cover with aluminum and cook at 350 degrees for 50-60 minutes or until tender. Grill fennel after roasting.

Carrots-burnt orange, coriander, verjus
1 1/2 qt of carrot juice
coriander seeds, pulsed
12 Oranges, (will need orange peel)
black pepper
2 Chili pods
baby carrots, cleaned cut in obliques
stepped carrot juice

Slowly cook the orange peel in the olive oil until it is nicely crisped and caramelized, add in the carrot juice, coriander seeds, pepper, and chili. Simmer on low heat until the juice is very aromatic. Strain through a chinois pressing on the solids. place the carrots in a rondeau just large enough to accommodate them in a shallow layer. Add in the carrot juice, and enough hot water just to barely cover them, stir in salt to taste, simmer them over medium heat, covered with a parchment lid, until just barely tender. Remove from the heat, season to taste with honey, verjus, and salt. Cool rapidly.
Spicy Cauliflower
2 heads of cauliflower, cored and broken into large pieces
1 pint of canola oil, or other neutral flavored oil
1/4 cup of extra virgin olive oil
2 ounces of garlic thinly sliced
3 ounces of capers drained
1/2 bunch of parsley, chopped
chili flakes, a pinch to taste
3 calabrian chilies sliced

Heat oil on high heat in a wide, heavy bottomed, shallow pot (should be about 1 inch deep) until it starts to ripple and smoke. Add the cauliflower chunks, stem side down, season with salt and sear until well browned, turning 1-2 times to cook evenly. Crowd pan ever so slightly so cauliflower sears and steams a little. Remove and drain when no longer crunchy, but before floret falls apart and crumbles. Discard frying oil and pour extra virgin olive oil in pot. Add garlic and cook over medium heat stirring frequently. When the garlic is just beginning to brown, add capers and continue to cook 5-6 minutes longer until caper barely start to fry. Add in chopped parsley and cook 1 minute longer. Season drained cauliflower liberally and evenly with chili flake, then add back into pot and stir until all ingredients are evenly distributed. To serve, top with sliced calabrian chilies and breadcrumbs.

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Roasted Beets
10 ounces of beets
3 cups of sherry vinegar
bunch of thyme smashed
6 chili pods
1 cup of honey
6 cups of extra virgin olive oil
5 fresh bay leaves
2 cups of farro
salt and black pepper to taste

Roast the beets with thyme, bay leaf, water, salt, peppercorns and 2 shallots at 350 degrees for about 1 hour depending on the size. Cool the beets, peel and cut into appropriate pieces. Macerate the shallots in the vinegar and whisk in salt, pepper and then the honey, adjust so that the vinegar is not too powerful but make sure that it’s not too sweet. Add the smashed thyme, chili pod and bay. For the farro, cook the farro in salted water until tender. Drain and cool on lined sheet tray.