Miller Union’s Steven Satterfield visits my kitchen
|With my talented friend Steven Satterfield|
This month, Steven Satterfield, of the acclaimed Atlanta restaurant Miller Union, graced my kitchen for the November installment of the Southern Chefs Series. What a great time we had! Steven is gracious, funny, interesting, and a consummate professional. Oh, and how he debones a chicken, making it look effortless…crazy good.
Steven’s menu included wonderfully savory flavors one associates with autumn: grilled pork tenderloin with an apple cider vinegar basting sauce; roasted butternut squash and apples; farro and roots; bean salad in vinaigrette, featuring field peas and roma beans; a crispy salad tossed with a tangy Dijon mustard/champagne vinegar/ginger root dressing; griddled pastured chicken (see photos); a to-die-for potato, sweet potato and sunchoke salad; and roasted pepper and eggplant soup (recipe follows).
|to this…in preparation for several dishes|
We chopped, diced, and roasted to our heart’s content, and the results were outstanding. It’s impossible, really, to fully describe the complexity of the flavors. Suffice it to say, we are excited that Steven will be returning for the expanded 2013 Southern Chef’s Series. In the coming year, he’ll be our June chef. I’m already looking forward to experiencing an early summer menu of Steven’s. I know we will be equally impressed and completely sated after those meals.
|to this…it was as good as it looks|
Please enjoy Steven’s soup with its subtle hint of heat and savory goodness. You’ll want to serve this soup with a crusty loaf of bread so you can soak up every drop…it’s that good.
Steven Satterfield’s Roasted Pepper and Eggplant Soup
Oven roast 2 large or three small whole eggplant; cool, peel
Oven roast 4 large or 6 small peppers; cool, peel, reserve liquid
Oven roast 3 fresh tomatoes with olive oil, salt, pepper, and fresh thyme sprigs; cool, peel
2 tablespoons butter
½ cup extra virgin olive oil
2 small or 1 large yellow onion, chopped
2 cloves garlic
2 teaspoons fresh thyme
1 bay leaf
1 hot pepper, seeded
¼ cup local honey
2 quarts chicken stock
Heat butter and olive oil in a soup pot and add onions, garlic, thyme, salt, and pepper. Sweat until translucent. Add roasted vegetables, stock, and remaining ingredients. Simmer 30-45 minutes and taste for seasoning. Remove bay leaf and blend until smooth. Serve hot in individual bowls. Garnish with smoked paprika and drizzle with olive oil.
|Some members of our class with Steven|
Happy Thanksgiving to all.