No pictures
for this blog
...nothing!
not
one
picture
of
one thing
...
nothing
to take pictures of
..........yet
I
grew up
with
traditions
you
could
predict
dinner menus
for
all
the holidays
Traditions
are
good,
albeit in my mind
just
a
bit
boring.
I like
to
try
new
things
...
John and the kids
become
Guinea pigs
"Biological experimentation on
guinea pigs has been carried out since the 17th century. The animals were frequently used as a model organism in the 19th and 20th centuries, resulting in the epithet "guinea pig" for atest subject, but have since been largely replaced by other rodents such as mice and rats. They are still used in research, primarily as models for human medical conditions such as juvenile diabetes, tuberculosis, scurvy, and pregnancy complications."
and
the guests
at
Petit Soleil
often
get
to reap the benefits,
or not,
of my
experimentation
with recipes.
THUS SAID,
why
is
it
that
John and the kids
always ask for the same
foods for
Thanksgiving
Christmas
birthdays
and
other important
holidays?
...
I must ponder that question
This recipe is THE FAVE
for dinner
...it is
REALLY REALLY
the
B O M B!!
Butternut Squash Gratin
with Chevre and Hazelnuts
3 1/2 lbs butternut squash (about 2 medium, peeled, seeded and cut into 1" cubes
2 TBS. olive oil
Kosher salt and fresh ground pepper
3 cups sliced leeks (sliced and thoroughly rinsed clean)
1 1/2 tsp fresh sage
I large log fresh chevre
1 c. heavy whipping cream
1 cup hazelnuts, toasted, husked and roughly chopped
Preheat oven to 400 degrees. Toss squash cubes with olive oil, salt and pepper. Spread out on large rimmed baking sheet and roast for about 35 minutes.
Melt butter in large skillet and saute leeks with the sage until tender - maybe 15 minutes.
Coat a 11 x 7" skilled with remaining butter and spread 1/2 of the leek mixture on the bottom. Top leeks with 1/2 of the roasted squash and 1/2 log of chevre (crumbled). Repeat the leek, squash and chevre layers (you can do this a day ahead - cover with plastic and chill)
When ready to bake, heat oven to 375 degrees. Pour cream evenly over gratin. Top with toasted chopped hazelnuts and bake until cream is bubbling and gratin is heated through - about 30-40 minutes.
There
you have it!
Yummy!!
Our
"Tradition"!
'I am thinking,
though,
of substituting
sweet potatoes
for
the
butternut squash
....
but
don't tell
the fam
A blessed Thanksgiving to all!
