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from http://www.theglobeandmail.com/servlet/story/RTGAM.20071017.wlchefcapra17/BNStory/lifeFoodWine/home?cid=al_gam_mostview

[edit] What you need

  • 5 cups Hubbard squash, diced
  • Salt and pepper to taste
  • 3 ounces olive oil
  • 4 ounces butter
  • 1 tablespoon honey or maple syrup
  • ½ cup chopped onion
  • 4 whole eggs
  • 5 egg yolks
  • 4 ounces grated parmigiano reggiano
  • 1 package phyllo pastry
  • 1 clove garlic
  • 3 cups shiitake mushrooms julienne
  • 2 ounces white wine
  • 1 ounce aged balsamic vinegar

[edit] What you do

Season squash with salt and pepper and place in baking dish. Sprinkle some of the oil, butter and honey over squash. Bake at 450 F until tender, stirring occasionally so it doesn't burn. Remove and place in a strainer to drain excess water. Let rest for at least an hour.

Preheat skillet and add onions. Sauté until translucent and almost golden. Add squash and cook for 10 minutes to reheat and to dry the mix.

Place squash mixture in food processor or blender and add eggs, egg yolks and cheese, and adjust seasoning. Blend until smooth and set aside.

Grease a 10-inch springform pan with oil and line it on the bottom and sides with 6 to 8 sheets phyllo pastry. Brush some melted butter between each sheet.

Preheat oven to 375 F. Pour squash mixture into the mould and bake for 45 to 60 minutes. Remove and release the sides of the springform pan. Allow to cool.

Preheat skillet, add some oil, the garlic and the mushrooms. Sauté for a minute and sprinkle the wine; allow it to cook off completely, season to taste and set aside.

Slice a wedge of squash cake and place in the middle of a plate, spoon mushrooms over the slice and sprinkle the balsamic vinegar. The flan should be slightly warm when served. Serves 8.


[edit] Wine recommendations

The sweet creaminess of this squash creation is an ideal match for full-bodied, oak-aged chardonnay, especially the toasty, tropical-fruit-bomb styles common to the sunny regions of California, Australia and Chile. A fantastic bargain is Leaping Horse Chardonnay 2006 from California ($12.80 in Ontario). Also good: Errazuriz Chardonnay 2006 from Chile ($11.95). Okanagan chardonnays would work splendidly as well, such as Quails Gate Limited Release Chardonnay 2005 ($18.99 in British Columbia).

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