List of Recipes
Stuffed Christophene Au Gratin
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For the story of this recipe, see my blog from August 10, 2010: The versatile veg that goes by several names Stuffed Christophene Au Gratin
3 christophenes |
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1. Cut christophenes in half lengthwise. Place in a large pot of water, bring to a boil, and cook for about 20 minutes, until christophene is soft when pierced with the tip of a knife. Drain and allow to cool. 2. In a blender or food processor, combine cilantro, garlic, hot pepper, parsley, onion and green onion with ½ cup (125 mL) of the olive oil, and purée. Season to taste. 3. Scoop flesh and seed from inside the cooled christophene halves, leaving a thin shell. Turn shells upside down and set aside to drain. Finely chop the flesh and seeds removed from the shells. 4. Heat remaining olive oil in large frying pan. Add the chopped christophene, sprinkle with salt, and allow mixture to cook down for about 5 minutes. 5. Stir in ¼ cup (60 mL) of the herb purée and continue to cook for a few minutes longer. (See Tip, below, for ideas on how to use the remaining herb mixture.) 6. Stir in nutmeg, cream, Parmesan, and a scant half of the Cheddar, and remove from the heat. 7. Fill the christophene shells with the mixture, dividing equally among the 6 halves. Sprinkle with the remaining cheese. 8. Bake in preheated 350˚F oven for 10 to 15 minutes, until cheese is melted and christophene is bubbling. Serves 6 as a side dish. Tip: The herb purée is excellent for adding “island flavour” to a variety of dishes, and it will keep in the fridge for a couple of weeks. Slather it on fish before grilling. Mix in a couple healthy squeezes of lime and use it as a marinade for skirt or flank steak. Add a tablespoon or two of the purée when you’re sautéing vegetables, or toss it with pasta. |