After the events of this week in and around New York City and the sudden chill in the air along with the grey overcast skies, it seems like just the right time for something warm and comforting, rustic and delicious. If you do not have any electricity to cook, then I encourage you to go out to your local restaurants or trek uptown to eat and patronize the small businesses that make our city run. The financial losses felt because of Hurricane Sandy's effects in the previous days and the days and weeks to come will be tremendous and every little bit counts.
If you do have power, heat, and water then you are definitely one of the lucky ones and I suggest celebrating and inviting a few friends over to have a roasted pumpkin fondue :
1 Pumpkin - with a cleaned interior
EVOO
Shallot - diced
Rosemary
Oregano
1/2 lb of grated Gruyere
1/2 lb of grated Emmental
1/2 lb of grated Parmesan
1/2 lb of grated Comte
1/2 cup of buttermilk
1/2 cup of cream
Sea Salt
Black Pepper
Bay Leaves
Sage
Garlic
Baguette
Preheat your oven to 350 degrees. Once you have cleaned your pumpkin out -- rub the interior with olive oil and place one diced shallot and one diced clove of garlic at the bottom. Then take your cheeses and herbs and mix in with a half of a cup of buttermilk. a half cup of cream and a quarter of a cup of water. Pour mixture into your pumpkin. Place top on and bake for between thirty five and forty five minutes. Take out and enjoy with toasted morsels of baguette and a nice glass of red wine.
Fromagical's thoughts and prayers will be with everyone recovering from this week's storm.
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