I've made this 5 times for various fall parties this month. It's been a hit at every one of them. I didn't have Gruyere or Emmental cheese, so I used Parmesan and fontina. And a couple of times I didn't have cream, so I used milk and it was fine. I left out the nutmeg and added parsley for a more savoury flavour. The only problem is how to serve it. It's an appetizer, but it's not really finger food. You need a plate and a fork to eat it. And a big spoon to serve it.
22 November 2009
Then I made the same thing with leftover butternut squash. I really like making these because I am so bad at making omelettes. I don't know how short order cooks make them so thin and perfectly folded. Anyhow, If it's closer to lunchtime when I have breakfast on a Sunday, I usually serve it with salad instead of more traditional breakfast accompaniments.
The hot sauce is from my friend Bridget. It's yummy, hot, flavorful, and goes well with eggs.
I had leftover corn mush from when I strained the bisque. It was pretty tasty, so I made up a use for it. Whisk 3 eggs, 1 cup corn mush, 1/2 cup natural yogurt, a little cream, salt, pepper. Saute 1 small diced onion with 1/2 of one diced jalepeno in a cast-iron skillet with a generous amount of olive oil. Once onions are soft, pour in egg mixture and bake at 350 until set. Top with cheese and hot sauce if desired.
15 November 2009
Ingredients: 4 ears corn, kernels cut off with knife
3 T butter
1 Sweet onion, diced
4-6 cups vegetable stock
2 T honey
Heavy cream (optional)
salt and pepper
Saute onion in butter 2mins. Add honey, salt and pepper to taste, and corn and saute until soft. Add 4 cups stock and bring to boil. Reduce heat and cook for 20 mins. Allow to cool. Blend in batches in food processor. Strain through a mesh sieve. Add a teaspoon of paprika. Add 1/2 cup or more cream if desired. Serve hot or cold!
14 November 2009
The sandwich is a product of French colonialism in Vietnam, and combines both French and Vietnamese ingredients.
Bánh mì is a Vietnamese baguette (I buy mine at Jay International) made with both wheat and rice flour, but more popularly known as a type of sandwich traditionally made with this type of bread.
If tofu isn't your thing, fried eggs also make a delicious banh mi. I get weird looks from most local banh mi joints when I ask for one made with tofu, so I make my own most of the time. This place makes the tastiest tofu banh mi, and the most delicious fried mung bean spring rolls.
Ingredients: Clockwise from upper left: Cilantro, soy sauce, mayonnaise, pickled turnips (any kind of pickle will do,) tofu, diced carrot and onion, daikon, jalapeno, baguette
Cut baguette in half lengthwise. Mix together one part soy sauce with two parts mayo. Spread that on both sides of baguette. Sprinkle on the diced carrots and onions. Add a layer of thinly sliced jalapenos. Add a layer of thinly sliced tofu, followed by a generous bunch of cilantro, and finally with daikon and pickled turnips.
10 November 2009
Ingredients for the red one: 1 cup French green lentils, 1 big onion, thyme, cannelloni shells, watery tomato sauce
Ingredients for the white one: Butternut squash, 1 onion, goat cheese, sage, cannelloni shells and Béchamel sauce
Soak lentils and then cook them for 30 mins. Saute onion until soft, add thyme and saute one more minute. Transfer the onion thyme mix and half the lentils and puree until smooth. Mix remaining whole lentils with puree mixture and stuff into shells.
Finely dice one half of one butternut squash. Saute squash with diced onion and sage for 5 mins. Remove from heat and mix with 4oz. goat cheese. Stuff into shells.
In two separate lasagna pans, cover bottoms with one sauce each. Lay the lentil stuffed shells about an inch apart in the red sauce pan and cover with more red sauce. Lay the squash stuffed shells in the white sauce pan and cover with more sauce. Cover both pans tightly with aluminum foil and bake 30-45mins until shells are fully cooked. Serve side by side adding extra sauce on top just prior to serving. Garnish white one with a fried sage leaf and red one with parmesan sprinkle.
Ingredients: Delicata squash (1 squash serves 2)
Olive and truffle oil
Canned white beans
Carefully cut squash in half lengthwise. Bake at 350 cut-side up for 30 mins. Scoop out seeds etc and set aside. Sautee 1-2 cups finely chopped kale with 2 minced cloves garlic and 1/2 a minced onion. Mix in 3/4 can drained and rinsed white beans and mush them just a little bit. Mix in some grated parmesan and maybe 1 tsp. of truffle oil. Top with panko bread crumbs and drizzle a little olive oil on top. Bake at 425 for 30 mins and serve with a complimentary salad. Beets, sungolds and arugula shown here. Thanks to Lisa for the inspiration for this one.