This recipe from the New York Times cooking blog is really tasty and simple. I cut the amount of winter squash in half in replaced that half with ground lamb (which I had to ground myself from a whole leg we bought at Costco - enter Pedro's industrial kitchen aid with meat grinder accessory). The substitution made the gratin a little dry for my taste. I maybe would have added a half cup of milk or almond milk to the egg mixture to add some moisture to the gratin. I also topped the gratin for the final 10 minutes of baking with bread crumbs and olive oil. We both loved the mint in this dish! And the way the farro offers a nice high protein, high fiber alternative to pasta. Yum!
Here's the link to the NYT recipe (also pictured below): http://cooking.nytimes.com/recipes/1017081-winter-squash-leek-and-farro-gratin-with-feta-and-mint
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