Hatleli, Coquette Café
The first to
take on the M Magazine vegetarian recipe challenge is Chef Chris
Hatleli of Coquette Café. As a starter he uses butternut squash,
whipping cream and honey to make a delicious seasonal soup.
confident that all of the ingredients in the soup can be sourced
locally. "This is the dairy state, so cream and butter are not a
problem. Wisconsin also produces fantastic honey and butternut squash.
My partner Chef Nick Burki and I are huge supporters of local farmers.
I urge anyone to buy ingredients at a local farmers market. You can’t
beat the freshness," he says.
this butternut squash soup recipe because, he says, "it really
sums up the type of food we like to serve at Coquette Café. We love
comfort food, and this dish certainly is that."
3 cups heavy
12 pound butter
Roast the squash
flesh side down at 350 degrees until tender. Remove inner flesh from
skin with a spoon. Separate seeds. Heat the butter and cream in a pan
just until the butter is melted. Combine all ingredients and puree,
adjusting thickness with vegetable stock or water. Season to taste
with salt and pepper. Clean and dry the seeds and then toast in olive
oil and season with salt and pepper. Sprinkle seeds on top and serve.
it means going over on the ingredient limit, Chef Hatleli suggests
that for a little added kick, and just in time for the holidays,
sprinkle on these candied pecans.
1 cup roasted
34 cup brown
1 cup dark rum
rum, brown sugar and vanilla extract in a heavy-bottom pot. Over high
heat, let the liquids reduce down until caramelized and bubbly. Add
the butter and let cook for 30 seconds. Add the pecans and reduce heat
to medium. Cook the pecans until they fall apart from each other (not
sticky and stringy anymore). Place on wax paper to cool and sprinkle
with salt. Sprinkle over the soup.
with Olive Oil Poached Vegetables and Horseradish Crème Fraiche
Swanson of Braise uses farro, carrots, rutabaga and celery root for
his challenge dish. "The thing I like most about this dish is the
way the sweetness of root vegetables poached in oil combines with the
nuttiness of farro and the bite of horseradish. The crème fraiche
adds a creaminess to tie the dish together," he says.
advocate for using local food, Swanson says all of the ingredients in
this recipe can be sourced locally. "You can easily find all of
the root vegetables grown here, and if you want you can even use
sunflower oil in place of olive oil. Farro (aka emmer wheat) is
commonly grown in Wisconsin."
Swanson, the dish is perfect for the fall and winter seasons. "It
would work nicely as a starter course or a side dish with fish,
poultry or pork," he says.
Olive Oil Poached Vegetables and Horseradish Crème Fraiche
2 cups farro
4 cups carrot
a medium saucepan, combine carrot juice with the farro. Bring to a
boil over high heat. Cover and simmer over medium-low heat until the
farro is almost tender, about 20 minutes. Add salt and simmer until
the farro is tender, about 10 minutes longer. Drain well. Transfer to
a large bowl and let cool.
8 ounces each
carrots, rutabaga and celery root peeled and cut into 1/2-inch by
3 cups olive oil
1/4 cup fresh
marjoram or thyme, chopped
Salt and pepper
saucepan, add olive oil, carrots, rutabaga and celery root. Bring to
simmer and gently cook vegetables until tender. Add marjoram (or
thyme) and gently heat to warm through. Season with salt and pepper.
1 cup crème
In a small bowl,
whisk horseradish, lemon juice and salt into crème fraiche. Set
To serve, place
farro on plate, spoon warm vegetables on top, and dollop with crème
Magnasco, The Milwaukee Club and The Chef’s Table
Rounding out the
meal is Chef David Magnasco. Faced with our challenge, he has served
up a delicious Tarte Tatin using only apples, butter, sugar and flour
as his main ingredients. Magnasco is head chef at The Milwaukee Club
and has just opened the city’s first private dining venue — The
Chef’s Table in the Fifth Ward.
recipe not only sticks to our ingredient limit but is simple to make
and can easily be adjusted to different size serving pans and to the
apple selection at your market. "One of the things I really like
about this recipe is that it takes advantage of the availability of
apples at the farmers markets around town," explains Magnasco.
"If for any reason you can’t find miniature sweet lady apples,
you can use another variety, but it may mean you will have to cut and
arrange in the pan."
sweet lady apples or other sweet apple
unsalted butter cut into 12 pieces
1 cup sugar
1 1/2 cups flour
cut in pieces
1 egg beaten
Put the butter
in a mixer and beat with paddle until soft peaks form. Sift together
the flour, salt and sugar. Then add to the butter. Mix to incorporate.
Whisk together the egg and the vanilla. Then add it to the flour
mixture. Mix until all ingredients are combined. Dump the mixture onto
a floured surface and knead until pliable. Wrap with plastic and
refrigerate for at least 30 minutes. Just before using the dough, roll
it out to fit the top of the pan.
Preheat oven to
375 F. Peel and core the apples. Melt the butter in a 10-inch cast
iron pan over medium heat. Remove from heat and sprinkle the butter
evenly with the sugar. Tightly pack the apples in the pan upright and
return to the stove on high heat until the butter and sugar start to
caramelize (about 15 minutes). Remove from heat and carefully turn the
apples over. Then cook another four to six minutes. Remove from the
stove and carefully drape the pastry over the apples, tucking any
excess down between the outer apples and the cast iron. Bake for 20-25
minutes or until the pastry is golden brown. Remove and allow to cool
for 10-15 minutes. Then carefully turn the tart over onto a cutting
surface and portion. Serve warm with ice cream.