Recipes

Pumpkin Gratin

Wednesday, October 07, 2015

Courtesy of:  Jacques Pepin for www.epicurious.com

 

Ingredients
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


Directions
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.



 Read More...


Butternut Squash Gratin with Goat Cheese and Hazelnuts

Friday, August 14, 2015

Courtesy of Epicurious
 Read More...



Go Back


Tags

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