vol-au-vent ripieni di zucca "delicata" / vol-au-vents with delicata squash
Three occasions inspired the recipe described within this publish. 1) Now was the final one in my mostly fruit CSA. Among other farewell goodies, within the box I discovered an attractive delicata squash (I didn't have a photo, and so i am showing rather a picture in the maqui berry farmers' market). 2) The September Daring Bakers' Challenge was vol-au-vents. I possibly could not result in the deadline, but guaranteed myself to organize the fragile puff pastry vessels when my schedule permitted it. 3) When I was roaming the meals dunia ngeblog attempting to meet up with the brand new posts which had accrued within my feed readers within my recent vacation, I experienced a fascinating challenge (in Italian) that incorporated some mandatory ingredients (that we're able to omit one and also to which we're able to add one):
- flour
- eggs (yolk only, white-colored only, or whole egg)
- sugar and/or salt
- butter and/or oil
- fluids (milk, water, wine or anything else)
- baking powder or yeast
some periodic (fall) ingredients, to choose from a number of:
- walnuts
- grapes/raisins
- fresh or dried figs
My response to the task is vol-au-vents full of roasted delicata squash enriched with raisins and walnuts. Because it so frequently transpires with me, the finish result was enjoyable towards the palate and fewer to your eyes, however i prefer so that it is by doing this than the other way round.
In This summer 2008, I interviewed Trace Leighton, Chef de Patisserie of Nibblers Restaurant Wine Bar. in Enjoyable Hill to have an article which was later printed on Edible East Bay (you are able to download the pdf out of this page ). The primary subject in our conversation was puff pastry (pasta sfoglia ), and that i owe to follow the fearlessness of my first attempt for it, that was successful. Therefore, puff pastry has become a part of my repertoire. An excellent sign of puff pastry is it could be frozen and, actually, with this recipe I made use of a part of a load which i had made and frozen a couple of days ago. The recipe for vol-au-vents around the Daring Bakers' site has additionally instructions regarding how to make puff pastry.
With regards to the challenge, for making vol-au-vents all mandatory ingredients are utilized except the leavening agent: flour, salt, water and butter within the puff pastry and egg within the egg wash. I made vol-au-vents of various sizes, and made the decision that my option for this mixture could be 3.5 inches. Then i used a couple.5-inch ring to help make the top ring but for the vol-au-vent within the photo I stacked two rings within the base. The set up part hit some snags (for ex. the silicone baking pad placed within the vol-au-vents during part one from the baking stuck for their surface), so my little gems weren't exactly worth a pastry shop's window. However the pastry was nicely layered and baked to some warm golden color. My vol-au-vents were brutti ma buoni (ugly but good) once we say in Italian.
For that filling, I preheated the oven to 375 F. Delicata squash is soft enough which i feel at ease cutting in two lengthwise when raw. I didn't weigh it, however i estimate that's was something greater than a pound (about 20 oz.). I removed the seeds and strings having a grapefruit spoon. and baked it, cut side lower, until soft, about 40 minutes. Once awesome, I made use of the grapefruit spoon to scoop in the flesh. I chopped a shallot finely and cooked it in essential olive oil along with thyme leaves from a few fresh sprigs. Once the shallot was soft, I added a little bit of white-colored wine. allow it to evaporate, then seasoned along with some salt and lastly added it towards the squash and stirred having a fork to cream the squash. Then i added two tablespoons raisins and 2 tablespoons finely chopped, gently toasted walnuts and stirred again. At this time, I recognized which i had overstepped the mandate to make use of yet another good component: for me personally that might be delicata squash. However, I truly needed the shallot and thyme: they're inseparable in the squash, kind of. I really hope I pleaded my situation convincingly.
With this particular creamy filling I filled the very best-searching vol-au-vent and required several photos, then offered it to my hubby for his usual quality assurance test. He gave my little creation thumbs up.
This really is my submission for Giochino d'Autunno (just a little fall game) produced by Paoletta of Anice Cannella (anise cinnamon). The recipes posted to date are listed in the finish from the publish. The deadline is October 31.
Click the button to listen to me pronounce an italian man , words pointed out within the publish:
vol-au-vent ripieni di zucca delicata
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vol-au-vent ripieni di zucca delicata
Tre eventi hanno contribuito ad ispirare questo publish. 1) Questa era l'ultima settimana della mia CSA estiva e nella scatola c'era una zucca delicata (non gli ho fatto una foto quindi mostro united nations'immagine scattata al maqui berry farmers' market). 2) La Daring Bakers' Challenge di settembre consisteva nel preparare vol-au-vents. Non ce l'ho fatta, ma mi sono ripromessa di preparare i delicati contenitori di pasta sfoglia non appena possibile. 3) Nel vagare per la blogosfera leggendo i publish che si erano accumulati nel mio lettore durante la mia vacanza, ho incontrato united nations interessante Giochino d'Autunno. di cui potete leggere le regole seguendo il link.
La mia risposta alla sfida del giochino vol-au-vent ripieni di zucca delicata cotta al forno e arricchita disadvantage noci e uvetta. Come spesso mi accade, il risultato finale era molto piacevole per il palato e united nations po' meno piacevole per gli occhi, ma obiettivamente preferisco cos che il caso inverso.
Nel luglio del 2008, ho intervistato Trace Leighton, Chef de Patisserie di Nibblers Restaurant Wine Bar. a Enjoyable Hill (California) per united nations articolo poi pubblicato sulla rivista Edible East Bay (poteye scaricare il pdf su questa pagina ). Argomento principale della nostra converazione fu la pasta sfoglia. Devo a Trace il coraggio di provare a farla: crime dal primo tentativo il risultato stato molto soddisfacente. Una dote della pasta sfoglia e che si puo surgelare e infatti per questa ricetta ho usato della pasta sfoglia che avevo preparato qualche settimana fa e surgelato. La ricetta per i vol-au-vents sul sito di Daring Bakers contiene anche istruzioni sulla preparazione della pasta sfoglia (in inglese). (Aggiornamento. Paoletta, l'ideatrice del Giochino d'Autunno, ha pubblicato united nations publish sulla pasta sfoglia disadvantage instruzioni dettagliate sulla preparazione.)
Per quanto riguarda il Giochino, nel preparare i vol-au-vent ho usato tutti gli ingredienti obbligatori tranne il lievito: farina, purchase, acqua e burro per la pasta sfoglia e united nations uovo per spennellare la superficie dei vol-au-vent. Ho provato diversi stampini e ho deciso che la mia scelta per questa ricetta una base di circa 9 cm. Ho poi usato 1 stampino di circa 6 cm per fare i due anelli che formano le pareti del vol-au-vent. Ho incontrato united nations po' di difficolta nel mettere insieme i miei vol-au-vent, perci le mie piccole creazioni non sono proprio da vetrina di pasticciere, ma la pasta sfoglia venuta benissimo: insomma, brutti ma buoni.