Review
Fall into Cooking Featured Recipe from Dorie Greenspans Around My French Table: Pumpkin Stuffed with Everything Good
I've got a slideshow of random snapshots that runs as a screensaver on my computer, and every time the picture of pumpkins for sale at Scotts Farm Stand in Essex, Connecticut, comes up, I smile. In the picture, its a sunny day and the pumpkins, scattered higgledy-piggledy across a big field, look like so many roly-poly playthings. Some people might squint and imagine the jack-o-lanterns that many of these pumpkins are destined to become. Me? I see them sitting in the middle of my dining table, their skins burnished from the heat of the oven and their tops mounded with bubbly cheese and cream. Ever since Catherine, a friend of mine in Lyon, France, told me about how she and her family stuff pumpkins with bread and cheese and bacon and garlic and herbs and cream, I cant look at a pumpkin on either side of the Atlantic without thinking, "Dinner!"
Of course, pumpkins are a New World vegetable, but Im seeing them more and more in the Paris markets, which means Im making this dish more and more wherever I am. Its less a recipe than an arts and crafts project; less a formula than a template to play with and make your own.
Basicallyand its really very basic you hollow out a small pumpkin, just as you would for a jack-o-lantern, salt and pepper the inside, and then start filling it up. My standard recipe, the one Catherine sent to me, involves seasoning chunks of stale bread, tossing them with bacon and garlic, cubes of cheese (when Im in France, I use Gruyere or Emmenthal; when Im in the States, I opt for cheddar) and some herbs, packing the pumpkin with this mix and then pouring in enough cream to moisten it all.
But theres nothing to stop you from using leftover cooked rice instead of bread--I did that one night and it was risotto-like and fabulous--or from adding dried fruit and chopped nuts, cooked spinach or Swiss chard, or apples or pears, falls favored fruits. And I was crazy about the dish when I stirred some cooked hot sausage meat into the mix.
The possibilities for improvisation dont end with the filling: Youve got a choice about the way to serve this beauty. I think you should always bring it to the table whole--you wouldnt want to deprive your guests of the chance to ooh and aah--but whether you should slice or scoop is up to you. If you serve it in slices, you get a wedge of pumpkin piled high with the filling, and thats pretty dramatic (if something this rustic can be called 'dramatic'). The wedge serving is best eaten with a knife and fork (or knife and spoon). If you scoop, what you do is reach into the pumpkin with a big spoon, scrape the cooked pumpkin meat from the sides of the pumpkin into the center, and stir everything around. Do this and youll have a kind of mash--not so pretty, but so delicious.
Catherine serves it scooped. I serve it sliced sometimes and scooped others. Either way, I cant imagine this wont become an instant fall favorite chez you. --Dorie Greenspan
Makes 2 very generous servings or 4 more genteel servings
You might consider serving this alongside the Thanksgiving turkey or even instead of it--omit the bacon and youve got a great vegetarian main course.
Ingredients
1 pumpkin, about 3 pounds
Salt and freshly ground pepper
¼ pound stale bread, thinly sliced and cut into ½-inch chunks
¼ pound cheese, such as Gruyère, Emmenthal, cheddar, or a combination, cut into ½-inch chunks
24 garlic cloves (to taste), split, germ removed, and coarsely chopped
4 strips bacon, cooked until crisp, drained, and chopped
About ¼ cup snipped fresh chives or sliced scallions
1 tablespoon minced fresh thyme
About 1/3 cup heavy cream
Pinch of freshly grated nutmeg
Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter thats just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but it might stick to the casserole, so youll have to serve it from the pot which is an appealingly homey way to serve it. If you bake it on a baking sheet, you can present it freestanding, but maneuvering a heavy stuffed pumpkin with a softened shell isnt so easy. However, since I love the way the unencumbered pumpkin looks in the center of the table, Ive always taken my chances with the baked-on-a-sheet method, and so far, Ive been lucky.
Using a very sturdy knife--and caution--cut a cap out of the top of the pumpkin (think Halloween jack-o-lantern). Its 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 dont want the ingredients to swim in cream, but you do want them nicely moistened. (But its 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--its heavy, hot, and wobbly--bring it to the table or transfer it to a platter that youll bring to the table.
Storing
Its really best to eat this as soon as its ready. However, if youve got leftovers, you can scoop them out of the pumpkin, mix them up, cover, and chill them; reheat them the next day.
Fall into Cooking Featured Recipe from Dorie Greenspans Around My French Table: Marie-Helene's Apple Cake
I remember once trying to teach a French friend of mine the expression, "as American as apple pie." After Id explained what pie was, I thought the rest would be easy..but not exactly.
"I dont understand," she said, "we have apples, too, and we make delicious desserts with them. Why couldnt we say, 'As French as tarte Tatin?'"
I certainly wasnt going to argue with her, especially when she was right about all the delicious desserts the French make with apples.
One of my favorites is one thats not anywhere near as well known as the upside-down tarte Tatin. Actually, I dont think it has a formal name of any kind. I dubbed it Marie-Hélènes Apple Cake because it was my Parisian friend, Marie-Hélène Brunet-Lhoste, who first made it for me. Marie-Hélène spends her weekends in Normandy, the land of cream, butter, Brie, and apples, and the cake she made had apples shed picked from her backyard that afternoon.
I call this dessert a cake, mostly because I dont know what else to call it. The rum-and-vanilla-scented batter is less cakey than custardy. And theres only enough of it to surround the apples. Its a very homey, almost rustic cake and its good no matter what kinds of apples you use. In fact, when I asked Marie-Hélène which apples she used, she said she didnt know--she just used whatever she had.
The cake is extremely easy to make (foolproof, really, you just whisk the ingredients together in a bowl), satisfying, fragrant (I love the way the house smells when its in the oven) and appealing in an autumn-in-the-country kind of way.
It may be as French as can be, but its become this Americans favorite. I hope youll like it too. Nows certainly the time for it. --Dorie Greenspan
Makes 8 servings
Ingredients
¾ cup all-purpose flour
¾ teaspoon baking powder
Pinch of salt
4 large apples (if you can, choose 4 different kinds)
2 large eggs
¾ cup sugar
3 tablespoons dark rum
½ teaspoon pure vanilla extract
8 tablespoons (1 stick) unsalted butter, melted and cooled
Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8-inch springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper.
Whisk the flour, baking powder, and salt together in small bowl.
Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks.
In a medium bowl, beat the eggs with a whisk until theyre foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that its coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that its evenish.
Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.
Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before its fully opened, make sure there arent any apples stuck to it.) Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish.
Serving
The cake can be served warm or at room temperature, with or without a little softly whipped, barely sweetened heavy cream or a spoonful of ice cream. Marie-Hélène served her cake with cinnamon ice cream and it was a terrific combination.
Storing
The cake will keep for about 2 days at room temperature and, according to my husband, gets more comforting with each passing day. However long you keep the cake, its best not to cover it its too moist. Leave the cake on its plate and just press a piece of plastic wrap or wax paper against the cut surfaces.
From Publishers Weekly
Starred Review. Acclaimed writer and baking wizard Greenspan, author of the James Beard Award-winning Baking, celebrates French home cooking in this noteworthy and visually stunning collection. A part-time Paris resident for more than a decade, Greenspan focuses on what French people really eat at home: easy-to-prepare yet flavorful dishes that are suitable for just about any time of day. From Bacon and Eggs and Asparagus Salad to Chicken in a Pot to Veal Chops with Rosemary Butter, her offerings are hardy, mostly uncomplicated, and superbly appetizing. She also provides sidebars on a wide range of topics, including whether or not to wash raw chicken, several ways of cooking beets, mussels, and more. She offers variations on classic dishes such as Pot-au-Feu, including recipes for seafood and veggie versions that take minutes instead of hours. Recipes include advice on storing leftovers as well as serving information. The chapter on vegetables and grains is particularly welcome, with delectable gratins, lentil, and rice dishes as well as a baby bok choy and sugar snap dish that will make hard-core carnivores drool. A feast for the eyes and palate alike, this superb collection belongs in every foodie's kitchen. Photos. (Oct.)
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http://www.amazon.com/Around-My-French-Table-Recipes/dp/0618875530/ref=sr_1_2?s=books&ie=UTF8&qid=1309954276&sr=1-2
http://www.doriegreenspan.com
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