What are we eating ? | Showcase the squash

Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? In order to inspire you, The Press suggests some suggestions for seasonal recipes that will make your mouth water.

Indulgence: pumpkin flan

Yield: 12 to 14 servings

Ingredients

• 1 small Ambercup squash
• 1 cup (250 ml) 35% cream
• 3 whole eggs
• 7 egg yolks
• 2 tbsp. maple syrup
• 1/3 cup sugar
• 1 C. mace (spice)
• 5 sage leaves
• 1/4 pound hazelnut butter
• 4 tbsp. olive oil

Preparation

• 1. Preheat the oven to 200°C (400°F).
• 2. Peel the squash, remove the seeds and cut the flesh into cubes.
• 3. On a cookie sheet lined with aluminum foil, place the squash cubes and drizzle with olive oil.
• 4. Cover the cubes with another sheet of aluminum foil, forming an airtight pouch to prevent the steam from escaping.
• 5. Bake for 40 minutes or until cubes are tender. Then reduce the oven heat to 175°C (350°F).
• 6. Place the cubes in a blender to puree them. To book.
• 7. Heat the butter in a skillet over medium-high heat until lightly browned. Add the sage leaves and cook for 10 seconds. Transfer to another container so the butter and leaves stop cooking and cool.
• 8. Transfer to a blender with the squash and the rest of the ingredients.
• 9. Place two sheets of plastic wrap in the bottom of a cake pan and pour the mixture.
• 10. Pour some hot water into another larger cake pan.
• 11. Place the smaller mold — the one in which there is the mixture — in the larger one to make a bain-marie.
• 12. Bake for 40 minutes.
• 13. Allow to cool before cutting.

Brown butter crumble

Ingredients

• 1/4 pound unsalted butter
• 1/3 cup powdered milk
• flower of salt

Preparation

• 1. Melt the butter in a saucepan.
• 2. Gradually add the powdered milk and stir with a plastic spatula or wooden spoon.
• 3. Reduce the heat and continue mixing until a brownish color is obtained. Remove from fire.
• 4. Transfer to a plate lined with paper towel.
• 5. Add a little fleur de sel.
• 6. Put on the flan when serving.

Sage chips

Ingredients

• 1/2 cup canola oil
• 24 sage leaves

Preparation

• 1. Heat the oil in a saucepan over medium-high heat.
• 2. Place the sage leaves and leave them in the pan for 8 to 10 seconds.
• 3. Remove the leaves and place on a paper towel.
• 4. Sprinkle a little salt and sugar on the leaves while they are still warm.
• 5. Use as decoration when serving.

Source: recipe by Janice Tiefenbach.

Published on lapresse.ca on October 30, 2017.

Quickly Done Well Done: Squash and Potato Frittata

The frittata is one of our quick meals of the week par excellence, but it can also be served at brunch. And in the fall, you never have too many ideas for cooking squash!

Ingredients

• A drizzle of olive oil
• 2 medium potatoes, peeled and diced
• 1 cup butternut squash, peeled and diced
• 4 green onions, minced
• 8 eggs
• 1/2 cup of milk
• 3/4 cup sharp cheddar cheese, grated
• A pinch of nutmeg
• A pinch of smoked paprika
• 1/4 tsp. liquid smoke (Seasoning that adds a smoky taste. Found in most health food markets.)
• Salt pepper

Preparation

• 1. Preheat oven to broil.
• 2. In a skillet, brown the green onions, squash and potatoes in the oil for a few minutes over medium-high heat. Cover, lower the heat and cook for another ten minutes, stirring frequently.
• 3. Meanwhile, whisk the eggs and milk. Season, then add cheese, spices and liquid smoke. Pour the mixture into the skillet and cook over low heat until the eggs are almost cooked.
• 4. Place under the broiler for a few minutes and serve.

Posted in The Press+ on November 8, 2018.

Call me boss! : squash ravioli with black garlic

For 4 people

Ingredients

• 1 package of store-bought wonton wrappers (from the frozen food aisle, sold in most supermarkets)
• 1 butternut squash
• 1 beaten egg
• 60g butter
• 90 ml meat juice (homemade or commercial)
• 2 cloves of black garlic
• 30ml olive oil
• 60ml sour cream
• Salt and pepper from the mill
• 8 fresh basil leaves, chopped

Preparation

• 1. Preheat oven to 205? (400?).
• 2. Peel the butternut squash and cut into 12 approximately 3 cm cubes. Save the rest for another recipe.
• 3. In an oven-safe skillet, cream the butter and add the squash pieces, salt and roast for 3 minutes over medium heat. Flip the squash and place in the oven in their pan for 8 minutes, until the pieces are tender. Then place in the refrigerator.
• 4. Make each ravioli by placing a piece of roasted squash in the center of a sheet. Brush the edge of the dough with beaten egg, then cover with a second sheet, making sure that the ravioli is well closed. Repeat to obtain 12 ravioli. Refrigerate.
• 5. Bring 5 L of salted water to a boil. Cook 12 ravioli at a time, stirring with a spoon. Leave to cook for 3 minutes at a low boil. Remove from the heat, drain and place in a bowl with a little oil to prevent the pasta from sticking together.
• 6. Place 3 pasta on each plate, add a tablespoon of gravy, 1 tablespoon of sour cream and half a clove of black garlic. Finish with fresh pepper and basil leaves. Serve immediately.

Source: recipe by Pascal Turgeon, chef and owner of the Tandem restaurant.

Published on lapresse.ca on September 13, 2017.

Guilty Pleasure: Pumpkin Spice Jam

It’s squash time. Here’s a little thought for sweet tooths with this tasty recipe for pumpkin and spice jam!

For 4 jars of 250 g

Preparation time: 1 hour

Cooking time: Variable about 30 minutes

Rest time: 48 hours

Ingredients

• 500g* pumpkin flesh cut into small cubes (2mm x 2mm)
• 400g* granulated sugar
• The juice of a lemon
• 3g* pectin (optional)
• 1 cinnamon stick
• 1 clove
• A pinch of nutmeg

* The use of a metric scale and a candy thermometer are required for this recipe.

Preparation

• 1. Mix the pumpkin cubes, sugar, spices, lemon juice in a stainless steel container and let stand overnight in the refrigerator.
• 2. The next day, place the mixture in a stainless steel saucepan or even better in a copper saucepan.
• 3. Over very low heat and stirring frequently, bring the mixture to a temperature of 104°C (the use of a candy thermometer is necessary) and turn off the heat.
• 4. During the cooking time, sterilize your jars and lids in boiling water (15 minutes) or in the oven. Add pectin (optional) to the jam.
• 5. Fill your jars with jam to the brim, close tightly with the lid and turn the jar upside down immediately. Leave to rest for 48 hours before serving.

Chef’s Tip

You can replace the pumpkin with another variety of squash.

Published on the website of Right on October 16, 2010.