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

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