The Cascades Verdae's Head Chef, John Malik, Featured in G - The Magazine of Greenville

Greenville, S.C. - November 5, 2009 - John Malik, Director of Dining Experiences at The Cascades Verdae, was one of six local chefs featured in the November/December issue of G - The Magazine of Greenville. The piece brought the six gourmonds together to create "the perfect holiday feast."

Soup & Salad

John Malik
The Cascades at Verdae

Favorite holiday tradition: "Being able to enjoy all the wonderful desserts that my wife will spend days laboring over. My wife's love and talent is truly something to be thankful for."

Pumpkin Soup & Bibb Salad with Beets

"Acorns, delicata, butternuts, hubbards, and pumpkins are packed with flavor and are full of vitamins and minerals, and unfortunately they are so under-appreciated.

If we knew how wonderful and easy to work with they are, we would come to appreciate them as food, and not decoration."

Pumpkin Soup

Servings: 4

(courtesy of Chef John Malik)

Ingredients: 
  • 1 sweet onion, peeled and chopped
  • 2 garlic cloves, peeled and chopped
  • 2 cups defatted chicken or vegetable stock
  • 1 cup dry white wine such as a Sauvignon Blanc
  • 1 medium-sized pumpkin
  • Salt & pepper to taste
  • 4 Tablespoons whole butter
  • 1 Sprig Sage Leaves

Creme Fraiche (recipe follows)

  • 1 cup heavy cream
  • 2 Tablespoons buttermilk or yogurt, active cultures are a necessity
Directions: 

Skewer the pumpkin with a knife then roast for approximately an hour in a 325-degree oven. Allow the pumpkin to cool before peeling, discarding the seeds and chopping into small pieces.

In a heavy bottomed stock pot place about 2 cups of vegetable oil and bring to 325 degrees. Please use a thermometer to insure that the oil does not get too hot. Drop the sage leaves into the hot oil and allow the sage to fry for about 1 minute or until crispy. Carefully remove from oil and place on clean paper towels. When cooled the crispy leaves are easily pulled from the stalks and can be crumbled.

In a heavy bottomed stockpot over a medium flame, cook the onions and garlic in 2 tablespoons of butter until soft, about 4 to 5 minutes. Add the wine and allow this to simmer for about 5 minutes. Add the chicken stock and pumpkin, return to a simmer and allow the soup to continue cooking for about 20 to 25 minutes. Finish the soup by pureeing with a stick blender or bar blender, adding in the remaining 2 tablespoons of butter then season with salt and pepper to your liking. Serve warm with a dollop of creme fraiche and a sprinkle of fried sage leaves.

Creme Fraiche 
 
 

Mix together and place somewhere warm (80 to 85 degrees) overnight. The active cultures will reproduce in the warm environment and thicken the cream. Refrigerate. Creme Fraiche will keep for about 7 to 10 days; can also be strained through cheesecloth if a thicker consistency is desired.

 

Beet Salad with Champagne Vinaigrette

Servings: 4

(courtesy of Chef John Malik)

Ingredients: 
  • Goat cheese
  • Croutons (of French bread, sourdough, wheat, etc.)
  • Bibb lettuce
  • Beets
  • Country ham
  • Caramelized pecans

Champagne Vinaigrette

  • 1 shallot, peeled and quartered
  • 1/4 cup Champagne vinegar, or white-wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 Tablespoon Dijon mustard
  • 3/4 teaspoon salt
  • Freshly ground pepper to taste
Directions: 

Use a round cookie cutter to cut out two bread rounds per plate and toast in 350-degree oven.

Stack bread rounds for the salad's base; then place Bibb lettuce and top with beets, country ham, and caramelized pecans. Add goat cheese to top of salad and/or arrange on plate. Spoon vinaigrette on top of salad and around plate.

For the Champagne Vinaigrette
Puree all ingredients with a stick blender, food processor, or upright blender.


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