Pumpkin Gratin

Wednesday, October 07, 2015

Courtesy of:  Jacques Pepin for


1 can (15.5 oz) pure pumpkin puree (not pumpkin pie filling)
3 large eggs
1 cup heavy cream
3/4 cup grated Swiss cheese
3/4 tsp salt
1/2 tsp freshly ground black pepper
1 tsp unsalted butter
1 tbsp grated Parmesan cheese

Preheat oven to 350 degrees.  Spoon the pumpkin puree into a food processor and add the eggs, cream, Swiss cheese, salt and pepper.  Process for 10 to 15 seconds to combine.  Coat a 6 cup gratin dish with the butter.  Fill the dish with the pumpkin mixture.   Sprinkle the Parmesan cheese on top and bake for 35 to 45 minutes until set and lightly browned on top.

Makes 4 servings.


Butternut Squash Gratin with Goat Cheese and Hazelnuts

Friday, August 14, 2015

Courtesy of Epicurious

Go Back


walnuts curry sausage sherry Corn carrot fronds goat Cheese baby bok choy jam artichoke Farmers' Market onion Shitake Mushrooms mint berry fennel bulb bell pepper celery hearts shitake potatoes chiles vegetarian cream cheese bok choy frittata mushroom collins basil bulgar vegetable biscuits stuffing vanilla wafers tuscan tomato juice walnut oil currants sunchokes butter Drinks fennel seeds blueberry onions knots fennel imam chimichurri bread pudding plums capers tomato corn pie Jerusalem artichoke buttermilk tortillas fraiche eggs okra autumn gorgonzola cantaloupe jack mustard greens parmesan prosciutto muffins radishes strawberry dilly gruyere tostadas anchovy vinaigrette almonds spring pepper sour cream verde Potato beet strawberries coconut milk Apple wrap Bread dijon Cider Poblano Chili pesto chicken dinner salad peach pancake sour coeur thai sweet fritters wasabi strata buckwheat garlic kohlrabi flank steak green beans bulgar wheat casserole tomato fondue baguette chorizo bloody mary Swiss Chard egg coeur a la creme parmigiano shallots roasted crisp Soup scapes Spread cranberry Chevre bruschetta beef beets cheese blue cheese crepes gin olives meatballs cream barley Recipes sauce slaw tomatoe almond milk celery root poblano habanero Tomatoes sweet potato wheat flour green pepper beer Cranberry Beans tenderloin sesame zucchini asparagus cockaigne sandwich Squash gazpacho chives honey rhubarb couscous swiss compote kirsch bayeldi remoulade cornmeal Eggplant celeriac leeks Kale pineapple Vegan pine nuts radish shiitake beet greens peppers Butternut sandwiches Side pasta carrot top Salad heavy whipping cream arugula tart Greens panzanella latkes anise chocolate pork hazelnuts melon scallions caesar syrup gratin absinthe pecan white beans ramps fritter pickled kluski spelt rouille yogurt pudding chimmichurri chili peppers daisy gouda pears Rice wine vinegar oats Dressing plum tomatoes bbq paste pie polenta chilies jack cheese kalamata lettuce brown sugar turnip apples peas steak watercress creme feta Beans chili yellow onion Tomatillos chicken Spinach dill cake bosc chipotle mushrooms coriander celebration plum bean carrot tops lemon grass carrots shrunken heads cilantro bacon conserve flank nectarine snow peas pumpkin Red Onion Salsa cucumber cointreau turnips Leek reggiano shelling spiced winter squash cauliflower pecans maple hickory maple syrup pork chop egg noodles