Chef Yves Samake Shows Off His Carving Skills

The Ritz-Carlton chef dropped by "News4 Today" and shared one of his recipes

Saturday, Oct 22, 2011  |  Updated 12:28 PM EDT
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Chef Yves Samake dropped by

Angie Goff, John Schriffen

Chef Yves Samake dropped by "News4 Today" to show Angie, John, and Chuck how to carve the perfect jack-o-latern

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Chef Yves Samake of The Ritz-Carlton in Washington D.C. stopped by News4 Today on Saturday morning to show Angie, John, and Chuck exactly how to carve the perfect jack-o-lantern for their Halloween celebrations. As a special bonus, Chef Samake even provided a recipe for roasted Kabocha Squash soup, which we've reproduced in full below. Why not give it a try yourself? After all, the weather's only going to get colder.

Roasted Kabocha Squash Soup

Serving Size: 8

Ingredients:
1 Medium-to-large size Kabocha squash
1 Tbsp. butter
1 Tablespoon brown sugar
1 Leek -- white only, diced
1 Cup heavy cream
2 Cups chicken stock (can use whatever kind of stock you prefer)
Salt and pepper to taste
1 bouquet garnish

Preparation

1. Preheat oven to 350 degrees Fahrenheit.

2. Cut Kabocha in half, scoop out seeds and stringy insides, then prick flesh with a fork. Brush 1 tablespoon butter on flesh and set halves face down in baking sheet in approximately 1/2 inch of water. Bake for about 45 minutes until flesh is soft.

3. While Kabocha is baking, sauté the leeks in 1 tablespoon of butter, add the sugar.

4. After Kabocha is finished cooking, scoop flesh out of skin. and add to the leeks and brown sugar, then add stock and cream, cook for 20 minutes low heat, with the bouquet garnish

5. Process in a food processor process until smooth. Serve.

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