Delicata Squash, Caramelized Clams, Porcini Emulsion, and Homemade Furikake

METHOD:

For the Delicata Squash:
Split 2 of the squash in half and scrape out seeds with spoon. Reserve seeds for Furikake. Place squash in a hotel pan and coat with olive oil and vegetable stock. Season with kosher salt and wrap pan in foil. Cook in a combi oven at 302˚F with 25 percent humidity for 28 minutes with a low fan. Let cool and cut on bias into large pieces.

For the Squash Purée:
Split and de-seed squash. Slice thinly and sweat in a pan on low heat in olive oil and enough vegetable stock to cover. Once completely broken down and tender, purée on high until thick and strain through a chinois. Season with salt and reserve warm for plating.

For the Caramelized Clams:
Add water to a large pot and place konbu on the bottom. Add clams to cold water and place on high heat covered with a lid. Clams will open shortly after water comes to a boil. Remove clams from liquid and shuck from shell. Pat clams dry and cook in nonstick pan with brown butter until crispy.

For the Porchini Emulsion:
Clean mushrooms and dice into 1-inch pieces. Melt butter, then add garlic and thyme. Place porcinis in metal third pan, lightly coat with salt and pour butter overtop. Wrap in foil and cook in still oven at 385˚F for 2 hours until completely tender. Strain off porcinis; remove the garlic and thyme. Purée in blender. Add vegetable stock to thin until sauce is smooth and loose. Season with lemon juice, dark soy, and salt.

For the Furikake:
Heat grape seed oil to 400˚F and fry wild rice from raw until puffed, then drain and cool. Let oil cool down to 325˚F and fry pumpkin seeds until golden and crispy, then drain and cool. Toss kale leaves in enough olive oil to coat, then season with salt and yeast. Lay out on a lined baking pan. Place another baking sheet on top. Bake at 275˚F in low fan oven, turning every 5 minutes until crispy. Pulverize wild rice with mortar and pestle to a crumb. In spice grinder, pulse the kale chips until uniform pieces. Tear the nori and pulse the same. Chop sencha konbu lightly. In a large bowl, mix everything well with gloved hands and check seasoning, adjust with kosher salt as necessary.

To Assemble and Serve:
Warm Squash Purée and place two cascades on plate, reheat Squash Pieces in pan with olive oil and butter, lightly caramelizing. Place Squash Pieces on top of Squash Purée. Add 3 to 4 Caramelized Clams around plate. Scatter with Furikake and garnish with purslane and blood sorrel. Froth warm Porcini Emulsion and sauce generously on plate.