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madbakerThis week's Resolution Recipe: Winter Squash Flan.
1 lb winter squash
2 Tbsp butter (I used rendered lard, but less of it)
1/2 medium onion, peeled and thinly sliced - about 3/4 cup
1/2 cup 1/2 & 1/2
3 large eggses
1 tsp salt
Heat oven to 375 and grease six 4-ounce ramekins. Place cups in a baking dish that will comfortably hold all of them.
Scrape out seeds from squash, peel and dice. You should have about 2 1/2 cups of squash. In a large skillet, melt the butter over medium-high heat and cook the onion 5 minutes, until tender and golden, stirring often. Add half-and-half and squash, bring the mixture to a boil, cover, and reduce heat to (very) low. Let the squash simmer for 15 minutes until tender.
In a fud processor, pulse the eggses with the salt then add the squash mixture. Process using short pulses so that the hot mixture does not overflow. Pulse until smooth, then divide evenly among the ramekins. Pour boiling water into the baking dish around the ramekins until it reaches halfway up the sides, then cover the baking dish with lightly greased aluminum foil. Bake for 25-30 minutes, until a knife inserted in the center comes out clean. Remove and let stand 10 minutes.
Loosen the edges with a knife. Invert onto plates and enjoy.
What worked: Nice. Good delicate squash flavor. We topped them with a small amount of crumbled house-cured bacon, because bacon makes most things better (and the salty crunch was a nice counterpoint). I could see using chives or green onions instead if you wanted to keep it vegetarian. Also, the pulsing warning for the fud processor was brilliant and it worked as promised. I've been known to have things splash up and out on occasion, so now I know that it can be avoided.
What didn't: I didn't grease the ramekins sufficiently, so a couple of the bottom edges stuck a bit. Next time I'll have to apply a larger amount (I typically use olive oil spray). The half-and-half boiled down a bit far - I didn't lower the heat sufficiently. So I added a bit more, which seemed to work.
I also thought it could have used a couple cloves of garlic with the onion, or possibly roasted garlic to add some oomph to the flavor.
Will I make it again? It's a bit meager as a main dish, but would be a good side dish.
What I'm reading: Eric Flint, Grantville Gazette VI
1 lb winter squash
2 Tbsp butter (I used rendered lard, but less of it)
1/2 medium onion, peeled and thinly sliced - about 3/4 cup
1/2 cup 1/2 & 1/2
3 large eggses
1 tsp salt
Heat oven to 375 and grease six 4-ounce ramekins. Place cups in a baking dish that will comfortably hold all of them.
Scrape out seeds from squash, peel and dice. You should have about 2 1/2 cups of squash. In a large skillet, melt the butter over medium-high heat and cook the onion 5 minutes, until tender and golden, stirring often. Add half-and-half and squash, bring the mixture to a boil, cover, and reduce heat to (very) low. Let the squash simmer for 15 minutes until tender.
In a fud processor, pulse the eggses with the salt then add the squash mixture. Process using short pulses so that the hot mixture does not overflow. Pulse until smooth, then divide evenly among the ramekins. Pour boiling water into the baking dish around the ramekins until it reaches halfway up the sides, then cover the baking dish with lightly greased aluminum foil. Bake for 25-30 minutes, until a knife inserted in the center comes out clean. Remove and let stand 10 minutes.
Loosen the edges with a knife. Invert onto plates and enjoy.
What worked: Nice. Good delicate squash flavor. We topped them with a small amount of crumbled house-cured bacon, because bacon makes most things better (and the salty crunch was a nice counterpoint). I could see using chives or green onions instead if you wanted to keep it vegetarian. Also, the pulsing warning for the fud processor was brilliant and it worked as promised. I've been known to have things splash up and out on occasion, so now I know that it can be avoided.
What didn't: I didn't grease the ramekins sufficiently, so a couple of the bottom edges stuck a bit. Next time I'll have to apply a larger amount (I typically use olive oil spray). The half-and-half boiled down a bit far - I didn't lower the heat sufficiently. So I added a bit more, which seemed to work.
I also thought it could have used a couple cloves of garlic with the onion, or possibly roasted garlic to add some oomph to the flavor.
Will I make it again? It's a bit meager as a main dish, but would be a good side dish.
What I'm reading: Eric Flint, Grantville Gazette VI
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Date: 2012-02-02 06:39 pm (UTC)no subject
Date: 2012-02-03 04:50 pm (UTC)* I'm sure they're chanting RamHoTep, but miss-wired brains translate the strangest things...