When you forget to tell your butcher to remove the chine bone from your rack of pork. This is going down for 4 hours in sous vide and a nice sear.
Could you, if not too late, take a pic of it in the ‘cooker’ please?
Sorry. All cooked and eaten.
Got a couple of little butternut squash in the CSA box, so I made a gratin with Manchego, butter, eggs, and nutmeg.
That is so badass!
That squash turned out more like a spoonbread or savory pudding than a gratin. Definitely a keeper.
Wow, that looks yummy!
I took a quick peek at the recipe, wonder if I could also make it with pumpkin? I mean, since you are pureeing the cooked squash, couldn’t I simply start with a puree (aka canned pumpkin…)?
Sure. I think most canned pumpkin is butternut squash anyway.
The stuff from China? I agree. The color is so much lighter and it’s not as sweet. But the grown in America, Libby’s stuff? Feels like pumpkin to me!
Give me a bit to try your recipe with pumpkin and report back. Feels like it could be such an easy, joyous T-day side dish!
I think I need to bake it hotter and on the stone. It’s drying out too much
I’ve used this technique and like it a lot.
Yes that’s the basics of my pizza doughs but I’ve trying to perfect Sicilian (pan pizza). Round pizza I can make easily
I was really referring to the cooking technique. Pre-heating at super high for a long time, etc.
This better be worth the price!
Tomato sauce…gonna add a clove of garlic and some basil.
As long as I don’t over cook the angel hair I think it should be tasty.
How was it?