|
A Harvest of...
Wally Eberhart
Buy This at Allposters.com
|
|
La Belle Cuisine -
More Vegetable Recipes
Fine Cuisine with Art Infusion
"To cook is to
create. And to create well...
is an act of integrity, and faith."
Winter Squashes with
Dried Cranberries
and Toasted Pecans
"Every time you cook you learn more about
ingredients and
combinations of flavors and you increase your mastery of a
few fundamentals and techniques."
~
Alice Waters, Chez Panisse
|
Recipe of the Day Categories:
Recipe Home
Recipe Index
Recipe Search
Appetizers
Beef
Beverage
Bread
Breakfast
Cake
Chocolate
Cookies
Fish
Fruit
Main Dish
Pasta
Pies
Pork
Poultry
Salad
Seafood
Side Dish
Soup
Vegetable
Surprise!
Roadside Vegetable Fruit Stand, The Hamptons, New York, USA
Photographic Print
Buy at AllPosters.com
|
|
Your patronage of our
affiliate partners supports this web site.
We thank you! In other words, please shop at LBC
Gift Galerie!
Still Life II
Art Print
Felts, Shirley
Buy at AllPosters.com
La Belle Cuisine
Winter Squashes
with Dried Cranberries
and Toasted Pecans
 
An American Bounty:
Great Contemporary Cooking from
the Culinary Institute of America
The Culinary Institute of America, 1995,
Rizzoli
International Publications
 
“Squashes and cranberries have a natural affinity for one another.
The
tartness
of these American berries gives a real boost to the
subtle taste of
squashes.”
Makes 6 to
8 servings
1 cup
vegetable or chicken broth [stock]
1 cup
diced or julienned butternut squash
1 cup
diced or julienned acorn squash
1 cup
diced or julienned pumpkin
1 tablespoon dried cranberries, plumped *
1/4 cup
chopped toasted pecans **
2
tablespoons butter
Juice of 1
lemon
1/4
teaspoon salt
1/8
teaspoon freshly ground black pepper
* To plump
the cranberries, soak them in a little cognac,
Port, wine, or hot water
for
up to an hour.
**
Toast the pecans in a dry sauté pan or skillet over medium-high
heat until a
rich aroma is apparent. [Toasting greatly enhances
the flavor of the nuts.]
Transfer to a plate to cool before chopping.
1. Bring
the broth to a boil in a skillet over high heat. Add the squashes
and
pumpkin; cover the skillet and simmer over low heat just until
tender,
10 to
12 minutes.
2. Remove
the cover from the skillet, increase the heat to high, and
allow
any excess
moisture to cook away, 2 to 3 minutes.
3. Drain
the cranberries and add them to the skillet along with the nuts,
butter,
lemon juice, salt, and pepper. Continue to cook for another
2
minutes,
stirring gently to distribute the ingredients evenly. Serve
at once.
Preparation Note: Whether diced or julienned,
the squashes should all be
the
same size.
Featured Archive Recipes:
More from 'American Bounty'
Delicata Squash, Potato and
Celery Root Purée
Sunburst Squash Stuffed with
Spinach and Gruyère
Winter Squash, Chanterelle and
Red Wine Panade
Index - Vegetable Recipe Archives
Thanksgiving Recipe Index!
Daily Recipe Index
Recipe Archives Index
Recipe Search
|
