Foodie Chap With Chef Brett Cooper of Aster in San Francisco

Brett began his culinary career at 17 as a prep cook in Colorado. After working in kitchens throughout Western Colorado and Aspen, he arrived in San Francisco for culinary school and spent two years at Rubicon with chef Stuart Brioza (now chef and owner of State Bird Provisions), working up to sous chef. From there, he found his first opportunity to work with chef Daniel Patterson as sous chef at Coi.

After three years at Coi, Brett became chef de cuisine at Saison and helped develop their live fire cooking program. In 2011, Brett moved to a yet unknown Outerlands and undertook the new challenge of adapting his fine-dining techniques to a casual setting. By incorporating a deep appreciation for authentic products with classic and modern cooking techniques and fresh perspective, Brett transformed an out-of-the-way cafe into a dining destination.

In 2015 within a year of opening, Michelin awarded Brett and his Aster team with a star. It was a nice nod to him, the crew, part of the next generation of rising star chefs.

Chef Brett took some time out recently for a foodie chap chat. He made a sensational soup and quite possibly the best soup I have ever enjoyed: "Hokkaido squash soup with persimmon, spiced pumpkin seeds, and bone marrow". The recipe is below.

Enjoy our awfully tasty talk and do yourself a favor and make a reservation at Aster.

You will be glad you did.

Cheers, Liam!

 

 

Chef Brett Cooper's Hokkaido Squash Soup

w/ Persimmon, Spiced Pumpkin seeds & Bone Marrow
 
 
Ingredients:

• 1ea large
• 1 large nub of ginger, crushed
• 1 stalk lemongrass, crushed
• 6ea fresh bay leaves
• 2
• 400g onion, large diced
• 30g garlic clove, sliced
• 350g preserved lemon juice

 
For The Soup:
Set an oven to 400f. Cut the squash in half top to bottom, scoop out the insides and discard them. Rub the inside of the squash with olive oil and season liberally with salt. Stuff each side with ginger, lemongrass, juniper, and bay leaves dispersing them evenly. Place the squash cut side down on a baking tray lined with a sil pat or parchment paper and bake for up to 3hrs depending on the density of the squash. If the squash starts getting too dark before it is soft turn the oven down to 350f and continue baking. When the flesh is soft, remove it from the oven and let cool. Remove and discard the aromatics from inside the squash and discard them along with the skin, saving only the soft squash flesh. In a soup pot, combine the onions, garlic, and olive oil with a pinch of salt. Cover and stew until very soft and translucent. Add the squash flesh to the pot and cover with water two inches above the squash. Cook on medium heat for 30 minutes and then process all in a high powered blender adding water, olive oil, and salt until a desired texture is reached and the soup is seasoned. Blend in preserved lemon juice to taste.
 
For The Bone Marrow:
- 5lb marrow bones, washed, halved, and soaked in milk overnight to remove blood
Bone Marrow Directons:
Set an oven for 375f. Place the marrow bones on a rack, on a sheet tray cut side down and bake until the marrow has liquified. Strain the marrow fat through a fine sieve and reserve warm.
 
For The Persimmon:
- 3ea Persimmon
 
Peel and dice the persimmons in small pieces. Place the diced persimmon in a cry o vac bag and compress on a low setting. (optional)
 
For The Spiced Pumpkin Seeds:

• 250g pumpkin seeds
• 6g coriander seed, toasted and ground
• 6g fennel seed, toasted and ground
• 13g pumpkin seed oil
• 15g
• 4g salt
• red pardon pepper flake

In the same oven as the marrow bones, toast the pumpkin seeds until they are lightly golden and smell rich and nutty. Toast the fennel and coriander together and then grind to a medium fine powder. After the seeds are toasted and cooled.

 
Ingredients:

• 12ea
• 1c apple cider vinegar
• 1/2c honey
• canola oil
• salt

  Cut the Garnish:
  1 pint red frill mustard greens, picked to small
   

   
  To Serve:

  In soup bowls place equal parts of the persimmon, glazed onion, and pumpkin seed crumble. Spoon about 1/2oz warm bone marrow fat around the bowl and then place the mustard greens of top. Simultaneously heat the soup, then disperse among the garnished soup bowls.

   

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