{"id":12459,"date":"2014-11-14T09:34:03","date_gmt":"2014-11-14T17:34:03","guid":{"rendered":"https:\/\/dailywaffle.com\/stage1\/?p=12459"},"modified":"2017-10-16T08:30:21","modified_gmt":"2017-10-16T15:30:21","slug":"fridaynightslice-delicata-flatbread-w-persimmon-pomegranate","status":"publish","type":"post","link":"https:\/\/dailywaffle.com\/stage1\/fridaynightslice-delicata-flatbread-w-persimmon-pomegranate\/","title":{"rendered":"FridayNightSlice: Delicata Squash Flatbread w\/ Persimmon & Pomegranate"},"content":{"rendered":"

\"delicata<\/p>\n

If there’s one chef who has always really represented seasonal cooking to me, it’s Suzanne Goin, chef-owner of LA’s Lucques and A.O.C. \u00a0The combo of persimmon and pomegranate shows up in both Sunday Suppers at Lucques<\/a>\"\"and A.O.C. Cookbook<\/a>\"\"\u00a0and that was the inspiration for this week’s FridayNightSlice — a Delicata squash flatbread topped with persimmon, pomegranate and a little blue cheese.<\/p>\n

\"delicata<\/p>\n

Here’s the thing about persimmons. In a Japanese household, drying Hachiya persimmons is a winter tradition. Our Auntie Mary used to send boxes of hoshigaki<\/em>\u00a0down around the holidays, and to a kid, there’s nothing weirder than dried, chewy brown fruit that looks like it’s started to mold. The powdery white bloom on them is actually sugar. While I don’t know that I’ve changed my mind about hoshigaki<\/em>, I can<\/em> say, I’ve turned a corner on persimmons in general.<\/p>\n

The more tear-shaped Hachiya need to ripen until very soft and that texture has never been my thing. \u00a0People call it “custard-like” but I’ve found with a lot of fruit, when you try to describe a mushy texture as custard-like, there’s something lost in translation. No matter how you try to convince yourself, it’s not actually like a pudding.<\/p>\n

The other major commercially available variety, the Fuyu, is where it’s at for those not totally sure about persimmons. The fruit, which looks more like a tomato, will be firm when ripe. Go for the ones with a deep, even orange color. It will be\u00a0sweet with a slight brown sugar-like flavor, which plays\u00a0well with the slight sweet-tartness of the pomegranate. It’ll change your mind.<\/p>\n\t\r\n\t

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Delicata Squash Flatbread w\/ Pomegranate & Persimmon<\/h2>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t
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\r\n\t\t\t\t\t\r\n\t\t\t\t\t\t<\/i> \r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tCooking Time: 1 hour 20 minutes<\/span>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t<\/div>\r\n\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\r\n\t\t\t<\/div>\r\n\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\r\n\t\t\t\t
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Ingredients<\/h3>\r\n\t\t\t\r\n\t\t\t
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  • 1 pizza dough ball (from a batch of Kenji's NY Style Pizza dough - http:\/\/bit.ly\/KJNYdo)<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 1 ~1 lb. delicata squash, peeled, seeded and cut into 1\/4 inch rings<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 1 T. olive oil<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • salt & pepper<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 1\/3 c. pomegranate arils<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • ~ 1\/3 c. finely diced fuyu persimmon<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 2 T. finely diced Asian pear (optional)<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 2-3 T. crumbled blue cheese<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t
  • 2 T. chopped cilantro<\/span><\/li>\r\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\r\n\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\t\r\n\t\t\t\t
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    Instructions<\/h3>\r\n\t\t\t\r\n\t\t\t\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t
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    One hour before baking, take dough out of the refrigerator and let sit on the counter.<\/p>\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t

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    Preheat oven to 400F.<\/p>\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t

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    Toss delicata squash in a medium bowl with olive oil, salt and pepper.<\/p>\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t

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    Arrange in a single layer on a baking sheet and roast in the oven for about 10 minutes, until a knife slides in easily.<\/p>\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t

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    In a small bowl, mix together persimmon, pomegranate arils and Asian pear, if using.<\/p>\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t

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    Turn oven up to 550F.<\/p>\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t

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    Stretch pizza dough into a ~12 inch x 6 inch rectangle.<\/p>\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t

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    Arrange squash slices in rows on the dough with an eye to how they'll slice into individual squares.<\/p>\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t

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    Bake for 4-5 minutes until the crust is browned.<\/p>\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\t\t\t

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    Let cool for 1-2 minutes, then top with persimmon-pomegranate mixture. Dot with blue cheese crumbles and cut into squares.<\/p>\r\n\t\t\t\t<\/div>\r\n\t\t\t<\/div>\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t\t\t\t\t\r\n\t\t<\/div>\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t\t\t\r\n\t\t