Sunday, October 16, 2011
Once a year dinner
This is a James Peterson recipe. Scrape out the pumpkin seeds, layer in bread and Gruyere cheese, a few thyme leaves, then pour a broth and cream mixture in and bake for 2 hours. It comes out of the oven looking like the above. Then you scoop it all out and serve it as is, sort of a yummy, porridge-y mush, or you wait a day because by the time it has baked for 2 hours it is past 8PM and time for bed. The next day you put it in a casserole, sprinkle a little more Gruyere on top and bake it.
I only make it once a year, but it is goo-ood.
Then I was buying fabric, and chatting with the designer who was selling the fabric and talk went to pumpkins, the way it does, and she just made a french stuffed pumpkin. It is stuffed with sausage and vegetables and served in wedges. I asked her where she got the recipe and she said, "a french cookbook."