Ingredients with Measurements:
- 1 lb pumpkin flowers, washed and trimmed
- 6 slices of bacon, chopped
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 tsp garlic powder
- Salt and pepper to taste
Special equipment needed:
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove from the skillet and set aside.
3. In the same skillet, add the pumpkin flowers and cook for 5-7 minutes until tender. Remove from the skillet and set aside.
4. In a mixing bowl, whisk together the heavy cream, Parmesan cheese, garlic powder, salt, and pepper.
5. In the baking dish, arrange the pumpkin flowers in a single layer.
6. Pour the cream mixture over the pumpkin flowers.
7. Sprinkle the cooked bacon on top of the cream mixture.
8. Cover the baking dish with aluminum foil and bake for 20 minutes.
9. Remove the foil and bake for an additional 10-15 minutes until the top is golden brown and bubbly.
10. Let the gratin cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 425
Fat per serving: 37g
Carbohydrates per serving: 8g
Protein per serving: 16g
Substitutions for ingredients:
- Instead of pumpkin flowers, you can use zucchini flowers or any other edible flower.
- Instead of bacon, you can use pancetta or prosciutto.
Variations:
- Add sliced mushrooms to the gratin for an earthy flavor.
- Use different types of cheese, such as Gruyere or cheddar, for a different taste.
- Add chopped herbs, such as thyme or rosemary, for extra flavor.
Tips and tricks:
- Make sure to remove the stamen from the pumpkin flowers before cooking.
- If the gratin is browning too quickly, cover it with foil again and continue baking.
- Let the gratin cool for a few minutes before serving to allow the cream to set.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the gratin in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the gratin in individual ramekins for an elegant presentation.
Garnishes:
Garnish with chopped parsley or chives for a pop of color.
Pairings:
Pair with a crisp green salad for a balanced meal.
Suggested side dishes:
Serve with roasted vegetables or garlic bread.
Troubleshooting advice:
- If the gratin is too runny, bake it for a few more minutes until the cream sets.
- If the gratin is too thick, add a splash of milk to thin it out.
Food safety advice:
Make sure to wash the pumpkin flowers thoroughly before cooking.
Food history:
Gratin originated in France and is a dish that consists of a topping of cheese and breadcrumbs that is browned in the oven.
Flavor profiles:
Creamy, savory, and slightly sweet.
Serving suggestions:
Serve as a main course or as a side dish.
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