The indie food magazine Lucky Peach has made our dreams come true with their new cookbook Lucky Peach Presents Power Vegetables!: Turbocharged Recipes for Vegetables With Guts, in which the editors of the quarterly mag share all the best vegetable-focused dishes from our favorite chefs and restaurants—including the legendary ABC Kitchen's Squash Toast.
Trust us, you're definitely going to want this for your next brunch spread.
This is a squash shmoo (or spread) that has all the knobs turned up to 11: maple syrup and cider vinegar and a finishing sprinkle of hot chili make it compulsively eatable in a way that squash rarely is.
The ABC in the title of this recipe refers to ABC Carpet & Home, an exotically priced New York City emporium of mirrored chandeliers and other things I imagine are used by fancier people than I will ever know to decorate apartments they will never live in.
The store's first floor was one of the most accursed restaurant spaces in the city, a revolving door of countless dining concepts, none of which ever put down roots, until Jean-Georges Vongerichten took it over and installed (the now-departed) Dan Kluger as chef of ABC Kitchen.
Now it's so busy you can't even get in at lunch, but I remember a dinner there years ago with vegetarian friends, when there were no fewer than FOUR squash dishes on the dinner menu. We ate them ravenously and happily. Then a few nights later my friend Amanda Kludt came over with a big quart of this shmoo that she had learned how to cook from Mr. Kluger, and we ate almost all of it, with spoons and crackers.
If you'd like to serve it as they did at the restaurant, smear your toasts with a couple of tablespoons of ricotta, goat cheese, feta, or mascarpone before topping them with shmoo.