Gratin of Pumpkin Parsnip Leek and Tofu

A hearty bake to warm you through winter. Rich roasted pumpkin and parsnips embedded in a custard flavored with leeks and nutmeg, amped up with Sriracha and jalapeño - how can this not satisfy?

1/2 lb parsnips, about 2-3, peeled and cubed 1/2-inch

1 2-lb sugar pumpkin, peeled and cubed 1/2-inch (or equivalent butternut squash)

2 Tbsp olive oil

dash red pepper flakes to taste

2 leeks, cleaned and diced

2 Tbsp butter

4 oz baked Sriracha tofu (I used Trader Joe’s)

4 oz jalapeño Monterey Jack cheese, cubed 1/4-inch

4 eggs

1 cup half and half or cream

about 1/4 tsp freshly ground nutmeg

1 clove garlic, minced through a press

1 jalapeño sliced for topping

red onion, sliced for topping

Preheat oven to 425F. Toss the pumpkin and parsnip cubes in a large bowl with the oil and red pepper flakes. Season lightly with kosher salt and freshly ground black pepper. Tip veggies onto 2 rimmed baking sheets. Roast in oven for about 30 minutes, turning once, until the veggies are just softened and browning.

While the veggies roast, cook the leek in a few tablespoons water and the butter over medium heat. Cook, stirring often until the water begins to evaporate. Soften the leeks in the butter over fairly low heat so you don’t burn the leeks. Cook until aromatic and softened.

Turn roasted veggies into a large bowl and add the tofu, cheese and leeks. Turn mixture into an oiled baking casserole.

Whisk together the eggs, cream, nutmeg and garlic. Pour egg mixture over casserole. Shake to distribute eggs evenly.

Turn oven down to 375F. Top casserole with jalapeño and red onion and bake for about 30-40 minutes, until casserole is cooked through, browned and bubbly.

Remove from oven and let cool about five minutes. Slice and serve.

Serves 4-6.

Comments

Umami Beef Short Ribs Samin Nosrat

This is the penultimate prep for beef short ribs. Based on the superb documentary by Samin Nosrat, Salt, Fat, Acid, Heat, this is the most umami rib dish you will ever have. Its the combination of red miso and soy sauce that marinates and flavors the beef - give it a long time to work right - that means overnight in the fridge; it's worth the planning ahead. 6 beef short ribs on the bone, about 3-4 lb 1 large sweet yellow onion, diced 2 stalks celery, diced 1 jalapeño pepper, minced 4 cloves garlic, halved Marinade: 1/4 cup red miso 1/4 cup soy sauce 1/4 cup pale dry sherry or Mirin rice wine 1 Tbsp sesame oil 1 Tbsp honey 2 cloves garlic, minced Salt the ribs generously with coarse salt and let rest overnight in the refrigerator in a resealable plastic bag. Whisk together the marinade. Pour into the plastic bag and allow to marinate on the counter for about 2-3 hours, or again overnight in the refrigerator. Preheat oven to 375F.

Scrambled Benedict

This is the ultimate Sunday brunch item. Don't be intimidated about making a Hollandaise sauce - it is so much easier and quicker than you may think. And it is oh, so luscious over eggs. You can poach your eggs or fry them; whatever you prefer. My favorite is poached, but others in the family like scrambled better, so I scrambled. Happy brunching. Hollandaise Sauce: 2 egg yokes, in a small bowl 1/2 cup butter, just melted in microwave 1 Tbsp lemon juice 1 tsp Dijon mustard 1/4 tsp salt ~1 Tbsp lukewarm water 2 English muffins 2 remaining egg whites 3 eggs 1 Tbsp cream dash dried dill Set up a double boiler (I use a medium pot with a metal bowl on top), and bring 2 cups water to the boil. Reduce heat to low. In the yet unheated double boiler top bowl, whisk together the butter, lemon juice, mustard and salt. Warm over double boiler. Whisk the egg yokes together. Slowly whisk the yokes into the warmed butter mixture, drizzling the yokes in slowly. Whisk continuously. If the

Coconut Rice Noodles with Eggplant

Noodle bowls are always a welcome dish for a wholesome dinner meal after an outing like grooming roses with your Park friends. Or whatever you've been doing in the afternoon. This will satisfy an appetite after a good day's work, with hearty eggplant, satisfying noodles and a cozy broth of coconut and tomatoes. Garnish with basil or mint. 1/2 lb dried wide rice noodles 2 Tbsp olive oil plus 2 Tbsp salted butter 1 medium onion, sliced kernels from 1 fresh corn stalk, or 1/2 cup frozen 3/4 lb eggplant, cut into 1/2-inch pieces (about 4 cups) 2 cloves garlic, minced 3/4-inch fresh ginger, minced 1 tsp favorite curry powder 1 can whole coconut milk (I used Trader Joe’s) 2 cups chicken (or veggie broth) - I used home-made stock 1 dozen grape tomatoes, halved Set a medium pot of water to boil for the noodles. Simmer according to package directions until just before cooked. Meanwhile, melt the butter in the olive oil in a wide skillet. Add the onion and sauté for about 5 minutes on

Cuisine Eric

Search This Blog