how2heroes » Turkey Curry w/ Butternut Squash

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Serves 4

Ingredients

Turkey Curry

3 tbsp canola oil
2 lbs ground turkey
1 cup diced sweet onion
2 cups butternut squash, peeled & large diced
¼ cup chicken demi-glace (can use chicken stock but doesn't have same intense flavor)
1 cup white wine
3 tbsp brown sugar
½ cup heavy cream, room temperature
3 cups water
3 tbsp Madras curry
½ tsp cayenne
salt to taste
pepper to taste

Brown Rice

2 cups brown rice
2 tbsp unsalted butter
1 cup diced sweet onion
4 cups water
½ tsp salt
1 bunch sliced scallions
1 cup dried cranberries
½ cup cilantro, washed & rough chopped (reserve some for garnish)

How-to

Prepare the Turkey and Squash

In a braising pan, heat canola oil until smoking add turkey and begin to brown. Drain excess liquid.
Add chopped onions to pan and continue to cook with turkey until meat begin to caramelized
Add curry and cayenne
Deglaze pan with white wine - scrape up caramel bits on bottom of pan - use a wooden spoon (do not use a metal spoon)
Add ¼ cup of chicken demi-glace, add water, bring to a boil, reduce to a high simmer
Add brown sugar and reduce liquid by ½
Add ½ cup heavy cream, squash and brown sugar
Cover pot and cook until squash is fork tender--about 20-25 minutes
Season with salt and pepper

Prepare the Brown Rice

In a saucepan on medium heat, sweat onions in butter
Add rice and coat with butter
Toast rice and keep stirring until rice begins to pop.
Add water, bring to a boil, reduce heat and simmer, cover and cook for approximately 25 minutes or until fork tender
Fluff rice with fork and season with salt & pepper
Mix in dried cranberries and chopped cilantro

Plate the Dish

Serve turkey and squash over rice and garnish with cilantro

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Rachel Klein

Growing up in New York City, Chef Rachel Klein developed a love of food at an early age thanks to her cosmopolitan surroundings and extensive family travel throughout Europe and the United States. This early exposure was reinforced by her Eastern European roots, explaining her natural gravitation towards the kitchen. Today, these influences converge in Klein’s philosophy as a chef. Klein respects the classics, which she often deconstructs before adding her own unexpected twist to create something new with hints of the familiar. After graduating from The Art Institute of New York City, Klein found an outlet for her creative energy in the kitchens of celebrated chefs Peter Hoffman at The Savoy and Anita Lo at Anissa before moving to Providence, Rhode Island. Klein’s first opportunity to showcase her own unique take on global cuisine came as Executive Chef at X.O. Café. Her talent was immediately recognized on a national level and she was nominated as one of the top chefs in the United States by Southwest Airlines’ Spirit Magazine. Following her success at X.O. Café, she took the position of Executive Chef of Lot 401 in Providence. Again, Klein’s talents attracted national attention; Lot 401 was named one of America’s best new restaurants in 2004 by Esquire. After leaving Providence, Klein continued to make headlines as Executive Chef at OM Restaurant in Cambridge, Massachusetts. Her inventive cuisine garnered her both local and national attention. In 2006, she was recognized by both The Boston Globe and Boston magazine as Boston’s Best New Chef. Also that year, OM secured a coveted position on the Conde Nast Traveler Hot List, and earned recognition as one of Esquire’s Best New Restaurants in America. Klein continues to personalize and perfect her unique approach to global cooking at Aura restaurant at the Seaport Hotel, where her playful approach to cooking continues to make a mark on the culinary world. Her ability to blend the hotel’s maritime ties to the Spice Trade and her passion for global flavors has resulted in a menu infused with the rich flavors and textures for which she has come to be known.