12/4/11-7am-Chef Peter Ryan of Cook Street School of Culinary Arts prepares winter squash gratin.l
morning we have squash. this looks really good and it smells delicious and your telling me it’s easy. > >speaker: take advantage of the vegetables that are in season. i had better musquashes in the best way to close with them is roast from. come in half scope of the seeds toast of the seeds used as a snack bar garnish. once a roaed you can take off the flesh as recalling scuba reynaud up with some herbs and garlic inside to bring up the flavors of the squash. but all the flesh in here mixup it shouldn’t be mushy and should be course. this should be no stress. in newman and a little bit of orange zest a little bit of a warm spice mixture to be all spies it could be some in the magnet sure then a drop of look like randy so little bit of randy and i know it’s early but a little bit of rain is ok. then we have a little bit of cream and egg mixture and it goes again. this by and set and then
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