A couple weeks ago I talked with Executive Chef Matt Barnes at Pierpont’s. You can read that interview here, should you so wish. Chef Barnes said he cooks simply at home due to time constraints and “selective” diners. This man is busy! So when I asked him for a recipe, he said the squash gratin below is pretty simple, always good, and can make anyone look like a great cook.
What’s a gratin you ask? A gratin is a great example of something that sounds better when you call it that. It basically means a browned crust, usually with some kind of cheese. But what I immediately noticed about this recipe that about two pounds of squash, not that much, requires one quart of heavy (whipping in my mind) cream! And garlic. So eating your veggie becomes a very happy occasion. Try this, take a pic, and send to me! Better yet, invite me to share it.
INGREDIENT | PREPARATION | |||||
2oz | Butter | |||||
2 oz | Flour | |||||
2 Cups | Brandy | |||||
4 Sprigs | Thyme, fresh | stem on | ||||
1 TBL | Garlic | minced | ||||
2 TBL | Shallot | small dice | ||||
1/4 Cup | Yellow Onion | Large Dice | ||||
1 Qt | Heavy Cream | |||||
2 tsp | Kosher Salt | |||||
1/8 tsp | White Pepper, ground | |||||
2 # | Winter Squash | peeled, deseeded, large dice | ||||
Rosemary, fresh | minced | |||||
Parmesan | grated | |||||
1/2 Cup | Bread Crumbs | |||||
Method:
On low heat, sweat the thyme, garlic, shallot and yellow onion in the butter until transparent. Stir with rubber spatula often. Add the flour and cook stirring constantly with a rubber spatula to form a blonde roux. Slowly add the brandy while stirring constantly until brandy is incorporated. Cook while stirring constantly for 2 minutes making sure not to let roux stick to pan. Slowly add the cream to the roux mixture, this time using a whisk to help incorporate the cream. Bring to a boil. Add the salt and pepper. Make sure to stir/scrape bottom of pan periodically to keep roux/cream from burning.
Once at a boil, turn burner to the lowest possible heat and gently simmer for 5 more minutes. Arrange the squash in a lightly oiled casserole. Pour cream mixture over the top. Combine the bread crumbs, parmesan and rosemary and evenly spread across the top of the squash. Bake at 350 degrees until golden on top.
Once at a boil, turn burner to the lowest possible heat and gently simmer for 5 more minutes. Arrange the squash in a lightly oiled casserole. Pour cream mixture over the top. Combine the bread crumbs, parmesan and rosemary and evenly spread across the top of the squash. Bake at 350 degrees until golden on top.
Pierpont's
30 West PershingKansas City, MO 64108
Ph. (816) 221-5111
Located in Historic Union Station
