Difference between revisions of "Pumpkin Gratin"
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[[category:Pumpkin]] | [[category:Pumpkin]] | ||
[[category:Pumpkin Iron Chef]] | [[category:Pumpkin Iron Chef]] | ||
[[category:Side Dish]] | [[category:Side Dish]] | ||
| − | Submitted by [[:category:Sam_I_Am's Recipes|Sam_I_Am]]. | + | [[category:Sam_I_Am's Recipes]]Submitted by [[:category:Sam_I_Am's Recipes|Sam_I_Am]]. |
*2 Pie Pumpkins | *2 Pie Pumpkins | ||
Latest revision as of 00:23, 13 February 2008
Submitted by Sam_I_Am.
- 2 Pie Pumpkins
- 2 Leeks
- Sage
- Chevre
- Butter
- 1/2 C Hazelnuts
I cut the pumpkin in quarters, then cut the quarters into roughly straight hunks (pictured right). Then I cut them into slices with the mandolin set on the thickest setting (left).
Do the cookie cutter trick again, this time with a much smaller disk.
Toss the disks in olive oil and salt. Roast in a sheet pan for half an hour at 350.
Coarsely chop the leeks. Mince the sage. Sweat with the sage in 3 T of butter.
Roast, hull, and chop the hazelnuts. Butter the sides of a baking dish, and layer with (leek, cheese, pumpkin, leek, cheese, pumpkin, hazelnuts). (I only used half the tube of goatcheese pictured below.)
You've seen hazelnuts before; I just really liked this picture.
Pour in the cream and bake at 325 for 40 minutes.
It's a shame this wasn't such a photogenic dish, because it tasted great. (Goat cheese makes everything taste better. ) It might have been my favorite from the pumpkin list.
