Savory Squash & Chestnut Porridge with Poached Egg

Photography by Dave Bryce. Styling by Keith Recker. Food and recipes by Curts Gamble, Station.

Chef Curtis Gamble turns his inventive, resourceful approach to food towards winter warm-you-up and make-you-feel good dishes for TABLE readers. We spent a day in the kitchen with him a couple of weeks ago and were grateful for the warm welcome.

Porridge

8 oz pearled barley, soaked overnight

2 Qts vegetable stock

8 oz medium dice butternut squash

1 small onion, small dice

2 cloves garlic minced

4 oz shredded white cheddar

2 T butter 

2 oz organic roasted chestnuts

Poached eggs

In a tall narrow saucepan over medium heat combine squash, onion, and garlic, and sweat until tender. Add soaked barley and stir to combine. Cover with vegetable stock and bring to a simmer while stirring over medium heat. Once warmed through add butter, chestnuts and cheddar, and salt and pepper to taste. Transfer to a shallow bowl and top with poached eggs, cheddar crisp, and chopped chestnuts.

 Cheddar Crisps

8 oz shredded cheddar  

Preheat oven to 300 and spread shredded cheddar in a flat single layer on a sheet tray lined with a silpat. Bake in 15 min intervals until golden and crispy!   

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