photo gato azul
Je ne saurais vous dire de quelle cucurbitacée il s'agit, bien qu'elle ait poussé chez moi, à côté de la porte principale, sans que je n'aie souvenir de l'y avoir planté... une sorte de génération spontanée (après mûre réflexion, j'ai souvenir d'avoir laissé quelques citrouilles/courges sur le pas de la porte et elles avaient explosé avec le gel... tout s'explique).
I couldn't say what kind of cucurbitaceae this is, even though it grew right here at home, next to the front door, without my having any recollection of having planted it... a kind of spontaneous generation (after thinking about it, I remember having left a few pumpkins and squash on the doorstep and that they exploded when they froze... now I know).
I couldn't say what kind of cucurbitaceae this is, even though it grew right here at home, next to the front door, without my having any recollection of having planted it... a kind of spontaneous generation (after thinking about it, I remember having left a few pumpkins and squash on the doorstep and that they exploded when they froze... now I know).
photo gato azul
Voilà ma production (sauf la soupière blanche, évidemment). J'ai cuisiné pour les amateurs de citrouilles, courges, potimarrons et autres cucurbitacées de 750g.com le spécimen qui se trouve à gauche, juste en dessous de celui qui a l'air d'une citrouille. À mon avis, il est dans la famille des courges, comme une courge musquée mutante?
Here's my production (except for the white soup tureen, of course). I cooked up for the pumpkin and squash fanatics at 750g.com the fruit right under the green pumpkin. I think it's from the squash family, like a mutant acorn squash?
Here's my production (except for the white soup tureen, of course). I cooked up for the pumpkin and squash fanatics at 750g.com the fruit right under the green pumpkin. I think it's from the squash family, like a mutant acorn squash?
photo gato azul
Un plat croustillant, croquant, moelleux, sucré, salé et bien savoureux qui peut tout aussi bien servir pour accompagner une viande ou comme un plat complet. Il est farci de toutes sortes de bonnes choses automnales : du riz sauvage, des champignons pleurottes (des chanterelles feraient merveille, mais je n'en ai pas planté ;-P), des canneberges séchées (cranberries), des échalotes, de la muscade, du persil, une chapelure sautée dans du beurre noisette, des pistaches et la fameuse courge, évidemment. Un festival d'arômes et de saveurs en bouche. Une véritable découverte. Et je vous livre un truc astucieux pour faire cuire votre courge ou autre cucurbitacé rapido presto.
A dish that's crunchy, crusty, melting, sweet, salty and quite tasty that can just as well serve as a side-dish for meat or poultry or as a main dish. It's stuffed with all kinds of fall goodies : wild rice, oyster mushrooms (chanterelles would be delicious but I didn't plant any ;-P), dried cranberries, shallots, nutmeg, parsley, bread crumbs sautéed in brown butter, pistachios and the squash, of course. A festival of aromas and flavours. A real discovery. And I have a trick to cook the squash or pumpkin in a flash.
A dish that's crunchy, crusty, melting, sweet, salty and quite tasty that can just as well serve as a side-dish for meat or poultry or as a main dish. It's stuffed with all kinds of fall goodies : wild rice, oyster mushrooms (chanterelles would be delicious but I didn't plant any ;-P), dried cranberries, shallots, nutmeg, parsley, bread crumbs sautéed in brown butter, pistachios and the squash, of course. A festival of aromas and flavours. A real discovery. And I have a trick to cook the squash or pumpkin in a flash.
photo gato azul
Et c'est économique... il reste toujours de la farce en trop. Et hop, dans un petit ramequin (ou vous avez des cailles ou des poussins à farcir?). Vous voulez la recette? Allez voir sur le site du concours La citrouille c'est pas sorcier en cliquant ICI.
It's economical... there's always some leftover stuffing. You can just as well cook it in a ramekin (or if you have some quails or cornish hens you can stuff them). For the recipe? Go see the La citrouille c'est pas sorcier website by clicking HERE.
It's economical... there's always some leftover stuffing. You can just as well cook it in a ramekin (or if you have some quails or cornish hens you can stuff them). For the recipe? Go see the La citrouille c'est pas sorcier website by clicking HERE.
1 commentaire:
c'est très joli ton plat!très originale...j'aime!!
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