Pumpkin Sformato - Revision history

Dermoerder at 08:24, 12 October 2006

2006-10-12T08:24:45Z

Dermoerder at 08:24, 12 October 2006

2006-10-12T08:24:27Z

Dermoerder at 08:22, 12 October 2006

2006-10-12T08:22:13Z

Dermoerder at 20:30, 9 October 2006

2006-10-09T20:30:17Z

Dermoerder at 20:04, 9 October 2006

2006-10-09T20:04:33Z

Dermoerder at 19:25, 9 October 2006

2006-10-09T19:25:02Z

Dermoerder at 19:24, 9 October 2006

2006-10-09T19:24:52Z

Dermoerder at 19:21, 9 October 2006

2006-10-09T19:21:17Z

Dermoerder at 19:17, 9 October 2006

2006-10-09T19:17:07Z

New page

In keeping with the Italian them for this menu, I've made this sformato which seems to more or less be an italian soufflé. I did my best to plate and photograph it before it sunk much but it is very light and delicate in texture and doesn't last very long in its puffed state. The fried sage idea I stole from Mario Batali, and it's great because it just disintegrates in your mouth, and you get all that sage flavor as it does so.

<center>[[Image:psformato-fin01.jpg]]</center>

== Ingredients (Serves 4) ==
*1 Small Soup Pumpkin
*1 Large Turnip
*3C Pumpkin Purée
*1/4 Recipe [[Sauce Béchamel]]
*1/2C Gruyere Cheese, Grated
*1/2C Mascarpone Cheese
*3 Eggs
*2 Eggs, separated
*1/2tsp Salt
*1/4tsp Black Pepper
*8 Sage Leaves
*1 Sage Leaf, chopped fine
*Salt TT
*Black Pepper TT

== Procedure ==
<center>[[Image:01melonball.jpg]] [[Image:02sauteballs.jpg]]</center>

*Cut the skin off of your pumpkin with a chef's knife.
*With a melonballer, cut balls from the flesh.
*Sauté in butter until just developing some color, season with salt and pepper, and then put in the oven to finish. 10-20 minutes. Reserve. If your pan is not oven-safe, make sure whatever vessel holds the pumpkin in the oven allows enough room for them to rest in a single layer.
*Peel the turnip with a paring knife. It can also be peeled with a vegetable peeler, but it will likely be necessary to go over everything twice since the skin and wax on a supermarket turnip is usually so thick.
*Follow the same procedure for the turnip as for the pumpkin. Reserve both.

<center>[[Image:03mornay.jpg]] [[Image:04soufflebase.jpg]]</center>

*Preheat the oven to 375°.
*Grease 4 ramekins with butter and dust with grated parmesano-reggiano cheese.
*Make [[Sauce Béchamel]] as per the recipe, quartering all the ingredients. While still hot, add your gruyere and melt in.
*Mix the base of the dish; pumpkin purée, mascarpone, 3 whole eggs, 2 yolks, salt and pepper. Mix all these and add the béchamel last.

<center>[[Image:05eggwhites.jpg]] [[Image:06folding.jpg]]</center>

*Whip the 2 egg whites to soft peak stage with a tiny pinch of cream of tartar or your acid of choice.
*Fold them into your base, carefully running the spatula down the middle of the mixture and then lifitng it around the side. This is done in order to keep from deflating the eggs whites by overmixing.

<center>[[Image:07intomolds.jpg]] [[Image:08frysage.jpg]]</center>

*Pour the mix into the ramekins and place in a pan in the oven. Cooking will take about 30 minutes.
*Heat up an inch of oil in a pan on the stovetop to around 300°. If you don't have a thermometer, just get it to the point where it bubbles when you stick a sage leaf into it.
*Fry 8 of the sage leaves in the oil for about 10 seconds, and remove. Drain on a rack.

<center>[[Image:10freshfromoven.jpg]]</center>

*Reheat the pumpkin and turnip garnish by tossing with some butter in a hot pan. Add the chopped sage. Check the seasoning.
*Remove the ramekins from the oven when the tops have puffed and begin to turn golden brown, and plate with the pumpkin and turnips. Serve immediately with parmesano-reggiano grated over the whole plate.

<center>[[Image:psformato-fin02.jpg]]</center>

← Older revision		Revision as of 08:24, 12 October 2006
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	[[Category:Squash]]		[[Category:Squash]]
	[[Category:Dinner]]		[[Category:Dinner]]
−
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−	~~Submitted by derMoerder~~

@@ Line 6: / Line 6: @@
 [[Category:Squash]]
 [[Category:Dinner]]
 In keeping with the Italian theme for this menu, I've made this sformato which seems to more or less be an italian soufflé. I did my best to plate and photograph it before it sunk much but it is very light and delicate in texture and doesn't last very long in its puffed state. The fried sage idea I stole from Mario Batali, and it's great because it just disintegrates in your mouth, and you get all that sage flavor as it does so.

@@ Line 6: / Line 6: @@
 [[Category:Squash]]
 [[Category:Dinner]]
 In keeping with the Italian theme for this menu, I've made this sformato which seems to more or less be an italian soufflé. I did my best to plate and photograph it before it sunk much but it is very light and delicate in texture and doesn't last very long in its puffed state. The fried sage idea I stole from Mario Batali, and it's great because it just disintegrates in your mouth, and you get all that sage flavor as it does so.

@@ Line 6: / Line 6: @@
 [[Category:Squash]]
 [[Category:Dinner]]
-In keeping with the Italian them for this menu, I've made this sformato which seems to more or less be an italian soufflé. I did my best to plate and photograph it before it sunk much but it is very light and delicate in texture and doesn't last very long in its puffed state. The fried sage idea I stole from Mario Batali, and it's great because it just disintegrates in your mouth, and you get all that sage flavor as it does so.
+In keeping with the Italian theme for this menu, I've made this sformato which seems to more or less be an italian soufflé. I did my best to plate and photograph it before it sunk much but it is very light and delicate in texture and doesn't last very long in its puffed state. The fried sage idea I stole from Mario Batali, and it's great because it just disintegrates in your mouth, and you get all that sage flavor as it does so.

@@ Line 6: / Line 6: @@
 [[Category:Squash]]
 [[Category:Dinner]]
 In keeping with the Italian them for this menu, I've made this sformato which seems to more or less be an italian soufflé. I did my best to plate and photograph it before it sunk much but it is very light and delicate in texture and doesn't last very long in its puffed state. The fried sage idea I stole from Mario Batali, and it's great because it just disintegrates in your mouth, and you get all that sage flavor as it does so.

@@ Line 27: / Line 27: @@
 *Salt TT
 *Black Pepper TT
 == Procedure ==
@@ Line 62: / Line 63: @@
 *Reheat the pumpkin and turnip garnish by tossing with some butter in a hot pan. Add the chopped sage. Check the seasoning.
-*Remove the ramekins from the oven when the tops have puffed and begin to turn golden brown, and plate with the pumpkin and turnips. Serve immediately with parmesano-reggiano grated over the whole plate.
+*Remove the ramekins from the oven when the tops have puffed and begin to turn golden brown, and plate with the pumpkin and turnips. Serve immediately with parmigiano-reggiano grated over the whole plate.
 <center>[[Image:psformato-fin02.jpg]]</center>

← Older revision		Revision as of 19:21, 9 October 2006
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		+	Submitted by [[:category:derMoerder's Recipes\|derMoerder]]
		+	[[category:derMoerder's Recipes]]
		+	[[Category:Iron Chef SA 014:Pumpkin]]
		+	[[Category:Italian]]
		+	[[Category:Pumpkin]]
		+	[[Category:Squash]]
		+	[[Category:Dinner]]
		+	[[Category:Lunch]]
		+
		+
		+
	In keeping with the Italian them for this menu, I've made this sformato which seems to more or less be an italian soufflé. I did my best to plate and photograph it before it sunk much but it is very light and delicate in texture and doesn't last very long in its puffed state. The fried sage idea I stole from Mario Batali, and it's great because it just disintegrates in your mouth, and you get all that sage flavor as it does so.		In keeping with the Italian them for this menu, I've made this sformato which seems to more or less be an italian soufflé. I did my best to plate and photograph it before it sunk much but it is very light and delicate in texture and doesn't last very long in its puffed state. The fried sage idea I stole from Mario Batali, and it's great because it just disintegrates in your mouth, and you get all that sage flavor as it does so.