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Rock on, Swiss pumpkin

by Jenny

I had to go to Whole Foods to get the pumpkin. I really love Whole Foods in this weird, geek-in-the-library way. Hey, I was also the geek in the library at one point. But I digress…

Organic pumpkin in hand, I went home to discover that I didn’t buy half and half. Damn…

Now the pumpkin is merrily cooking in the oven. The best part of this recipe, to me, is that the whole pumpkin is cooked with the top on. That minor detail just warms my heart…

So, a few adjustments were made to the recipe. I used a six-pound pumpkin instead of a four-pounder. I added more cheese to make it about a pound of gruyere. I also added toasted pine nuts and some coarsely chopped garlic. And finally, with the half and half missing, I mixed a cup of 1% milk with two eggs and some salt and pepper to taste.

The results will be in after a few hours…I’ll report back then. Meanwhile, I will enjoy the twisted yet engaging narrative of “Grosse Point Blank.”


Posted in Recipes on October 16th, 2006

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What's for dinner? Better yet, who has a good recipe for a favorite dish? Coaching Cooking provides recipes, cooking techniques, and foodie stories by someone who cares about food and about eating well. Expect to find information on delicious dishes and intriguing information about the world of cuisine including food trends, unusual ingredients, and fresh cooking ideas. Find inspiration for the next delectable feast!

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