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


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