Text 26954, 108 rader
Skriven 2015-05-13 05:44:00 av Dave Drum (1:261/38.0)
Ärende: Gourmet 944
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pumpkin Stuffed With Everything Good
 Categories: Squash, Pork, Cheese, Breads
      Yield: 3 servings

      3 lb Pumpkin
           Salt & fresh ground pepper
    1/4 lb Stale bread; thinly sliced,
           - in 1/2" chunks
    1/4 lb Cheese; such as Gruy+¿re,
           - Emmenthal, cheddar, or a
           - combination, in 1/2" pcs
      4 cl Garlic cloves; to taste,
           - split, germ removed,
           - coarse chopped
      4 sl Bacon; cooked crisp, drained
           - chopped
    1/4 c  Snipped fresh chives or
           - sliced scallions
      1 tb Minced fresh thyme
    1/3 c  Heavy cream
        pn Fresh grated nutmeg

  Center a rack in the oven and preheat oven to 350+.F/175+.C.

  Line a baking sheet with a silicone baking mat or parchment,
  or find a Dutch oven with a diameter that's just a tiny bit
  larger than your pumpkin.

  Using a very sturdy knife-and caution-cut a cap out of the
  top of the pumpkin (think Halloween Jack-o-Lantern). It's
  easiest to work your knife around the top of the pumpkin at
  a 45-degree angle. You want to cut off enough of the top to
  make it easy for you to work inside the pumpkin. Clear away
  the seeds and strings from the cap and from inside the
  pumpkin. Season the inside of the pumpkin generously with
  salt and pepper, and put it on the baking sheet or in the
  pot.

  Toss the bread, cheese, garlic, bacon, and herbs together in
  a bowl. Season with pepper-you probably have enough salt
  from the bacon and cheese, but taste to be sure-and pack the
  mix into the pumpkin. The pumpkin should be well filled-you
  might have a little too much filling, or you might need to
  add to it. Stir the cream with the nutmeg and some salt and
  pepper and pour it into the pumpkin. Again, you might have
  too much or too little-you donCÇÖt want the ingredients to
  swim in cream, but you do want them nicely moistened. (It's
  hard to go wrong here.)

  Put the cap in place and bake the pumpkin for about 2
  hours-check after 90 minutes-or until everything inside the
  pumpkin is bubbling and the flesh of the pumpkin is tender
  enough to be pierced easily with the tip of a knife. Because
  the pumpkin will have exuded liquid, I like to remove the
  cap during the last 20 minutes or so, so that the liquid can
  bake away and the top of the stuffing can brown a little.

  When the pumpkin is ready, carefully, very carefully-it's
  heavy, hot, and wobbly-bring it to the table or transfer it
  to a platter that you'll bring to the table.

  SERVING: You have a choice-you can either spoon out portions
  of the filling, making sure to get a generous amount of
  pumpkin into the spoonful, or you can dig into the pumpkin
  with a big spoon, pull the pumpkin meat into the filling,
  and then mix everything up. I'm a fan of the pull-and-mix
  option. Served in hearty portions followed by a salad, the
  pumpkin is a perfect cold-weather main course; served in
  generous spoonfuls, it's just right alongside the
  Thanksgiving turkey.

  STORING: It's really best to eat this as soon as it's ready.
  However, if youCÇÖve got leftovers, you can scoop them out of
  the pumpkin, mix them up, cover, and chill them; reheat them
  the next day.

  BONNE ID+ëE: There are many ways to vary this arts-and-crafts
  project. Instead of bread, I've filled the pumpkin with
  cooked rice-when it's baked, it's almost risotto-like. And,
  with either bread or rice, on different occasions I've added
  cooked spinach, kale, chard, or peas (the peas came straight
  from the freezer). ICÇÖve made it without bacon (a wonderful
  vegetarian dish), and ICÇÖve also made it and loved, loved,
  loved it with cooked sausage meat; cubes of ham are also a
  good idea. Nuts are a great addition, as are chunks of apple
  or pear or pieces of chestnut.

  by Dorie Greenspan; Around My French Table: More Than 300
  Recipes From My Home to Yours

  Epicurious | October 2010

  Yield: Makes 2 very generous servings or 4 more genteel servings

  MM Format by Dave Drum - 28 October 2010

  Uncle Dirty Dave's Archives

MMMMM

... Too few people understand a really good sandwich. - James Beard

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 * Origin: Prism bbs (1:261/38)