Last Riversdale Recipe: Squash Souffle
Aug. 30th, 2010 05:35 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
neadodsExactly as it appeared in my email:
The recipe for the squash comes from Mary Randolph’s Sweet Potato Pudding receipt, with winter squash being substituted for the potatoes and is as follows:
Boil one pound of sweet potatoes very tender, rub them while hot through a colander, add six eggs, well beaten, three quarters of a pound of powdered sugar, three quarters of butter, and some grated nutmeg and lemon-peel, with a glass of brandy; [this next part is optional and was not used for the Art of Cookery] put a paste in the dish, and when the pudding is done, sprinkle the top with sugar, and cover it with bits of citron.
ETA: For part of dinner tonight, I fried up some frozen hash browns with onion and the rosemary and thyme in Greek olive oil. OMGSOGOOD!
ETA II: Have scored a cookbook with an interesting potato and cottage cheese recipe; it seems to be the inside of a blintz or something. I intend to apply the same herbs and substitute olive oil and Greek yogurt for the butter and cream.
ETA III: That Jewish/French cookbook? Has a recipe called "Knish Lorraine," which is right up there with "Kipper of Traken" as Greatest Recipe Name EVER. I don't know about the actual knish-ness of it, but it's in a matzo crust that looks rather interesting. Is there such a thing as whole grain matzo?
The recipe for the squash comes from Mary Randolph’s Sweet Potato Pudding receipt, with winter squash being substituted for the potatoes and is as follows:
Boil one pound of sweet potatoes very tender, rub them while hot through a colander, add six eggs, well beaten, three quarters of a pound of powdered sugar, three quarters of butter, and some grated nutmeg and lemon-peel, with a glass of brandy; [this next part is optional and was not used for the Art of Cookery] put a paste in the dish, and when the pudding is done, sprinkle the top with sugar, and cover it with bits of citron.
ETA: For part of dinner tonight, I fried up some frozen hash browns with onion and the rosemary and thyme in Greek olive oil. OMGSOGOOD!
ETA II: Have scored a cookbook with an interesting potato and cottage cheese recipe; it seems to be the inside of a blintz or something. I intend to apply the same herbs and substitute olive oil and Greek yogurt for the butter and cream.
ETA III: That Jewish/French cookbook? Has a recipe called "Knish Lorraine," which is right up there with "Kipper of Traken" as Greatest Recipe Name EVER. I don't know about the actual knish-ness of it, but it's in a matzo crust that looks rather interesting. Is there such a thing as whole grain matzo?
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no subject
Date: 2010-08-30 09:41 pm (UTC)no subject
Date: 2010-08-30 10:24 pm (UTC)Three of those seems like an awful lot of butter for something that starts with only a pound of sweet potatoes. OTOH, 3/4 lb of powdered sugar seems like an awful lot as well, so maybe it's just Very Very Rich.
What really seems to be missing is cooking time and temp.
no subject
Date: 2010-08-30 11:08 pm (UTC)It was INSANELY rich.
no subject
Date: 2010-08-30 11:08 pm (UTC)no subject
Date: 2010-08-30 10:02 pm (UTC)no subject
Date: 2010-08-30 11:08 pm (UTC)no subject
Date: 2010-08-31 12:02 am (UTC)I've seen whole wheat matzo; if you've got a grocery with a decent kosher section they just might stock it. It's probably one of the ones that's not kosher for Passover, and if so, then there's a decent chance it's stocked year-round.
no subject
Date: 2010-08-31 02:07 am (UTC)Yes, you can get whole-grain matzah, and it comes kosher for Passover, too. I forget what Israeli brand I bought this year, but it was actually pretty decent, as matzah goes.
no subject
Date: 2010-08-31 10:39 am (UTC)