PUMPKIN GRATIN 4-6 Servings
Recipe by Jacques Pepin
1 can 100% pure pumpkin puree (15.5 oz) or equal amount homemade pumpkin puree, not pie filling
3 lrg eggs
1c heavy cream
¾ grated Swiss cheese
¾ t salt
½ t freshly ground pepper
1 t unsalted butter
1 tablespoon grated Parmesan cheese
Preheat the oven to 350 degrees.
Spoon the pumpkin puree into a food processor and add the eggs, cream, Swiss cheese, salt and pepper. Process for about 10- 15 seconds to combine.
Coat a 6 c gratin dish with the butter. Fill the dish with the pumpkin mixture. Sprinkle the top with the Parmesan cheese and bake for 35 to 40 minutes until set and lightly brown on top. Serve hot.
JEANNE’S NOTES: Garnish with fresh sage leaves fried crisp in olive oil and sliced almonds, toasted.
FENNEL APPLE & BLUE CHEESE SALAD
Recipe by Jeanne Raffetto Tentis
1 T. sherry vinegar
Pinch of coarse salt
Pinch of freshly ground pepper
Pinch of sugar
3 T. olive oil
3 oz. Blue cheese, preferably Maytag Blue or other high quality of your choice, crumbled
1/3 cup walnuts, toasted
1 medium fennel bulb, trimmed and very thinly sliced crosswise on a mandoline
1 medium Granny Smith apple, cored and very thinly sliced on a mandoline
Spring Lettuce Mix other greens as desired
Whisk together vinegar, salt, pepper, and sugar in a small bowl. While whisking, pour in oil in a slow, steady stream. Taste, and adjust seasonings.
In large salad bowl, gently toss cheese, nuts, fennel, apple, and lettuce with vinaigrette. Use as much or as little of the vinaigrette to your liking.
Serves 4
FRICASSEE OF BRUSSELS SPROUTS & BACON Serves 4-6
Recipe by Jacques Pepin
1 lb trimmed and cleaned Brussels sprouts (about 1 ½ lbs pre trimmed weight)
4 slices of bacon cut crosswise into ¼-inch pieces (about ¾ c)
2T good olive oil
½ t salt
½ t freshly ground pepper
Using the slicing blades of your food processor, cut the Brussels sprouts into slices about ¼ -inch thick. You should have about 5 cups.
Scatter the bacon in a large skillet, add the oil, cover, and cook over high heat for 2-3 minutes, until pieces are crisp and brown and most of the fat is rendered. Add the sliced sprouts, salt and pepper, cover and cook for 1-2 minutes, until sprouts are tender but still firm.
Serve
JEANNE’S NOTES: Garnish with julienne strips of lemon zest.
