|From last Thanksgiving|
This was the first recipe I made from the book. In fact, this recipe was the reason I bought the book, after hearing an interview with dorie on npr. I took license with this recipe since I've made it 2x before. For last year's Thanksgiving, I made in two Kabocha squashes with leftover baguette from Iggy's, 1/2 and 1/2, scallions, Gruyere, very good bacon, onions, and pretty much according to the recipe. It's like a quiche Lorraine in a pumpkin.
This time I thought I'd experiment and put in 2 stalks of kale (obviously just the leaf part), leftover onions, olives & anchovies from last week's pissiladaire, stale, wheat baguette from Iggy's, bacon, Parmesan, and chicken broth. Had it been cooked an extra hour, it would have been great. But I did it for the 2 hours recommended and it wasn't near enough. I think because the kale needed a lot more time to cook, but my pumpkin wasn't nice and creamy yet either. It was a sugar pumpkin, but very yellow inside. The flavor was good, but again, about an hour more cooking and it would have been where it should be. I'll finish off the baking tonight and update with the results.
What I didn't mention is that I was almost in tears because I was really hungry, tired and wanted a good dinner. Had also not picked up ice cream for myself because I was being strong and knew a nice meal would be waiting for me. Once I had a little food in me, and a little wine, my spirits picked up and I realized it wasn't the most horrible thing I've eaten and was actually ok, just not how yummy I know it can be.
|Stuffing - how's this all going to fit?|
|But it did!|
|Not wrinkly enough and too soupy - not done yet.|
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