Monday, October 16, 2006

Cracked Pepper-Rosemary Roast Beef, Broccoli with Garlic, Twice Baked Potatoes and Onion Custard in Pumpkin

This is one of the more elaborate meals we have fixed recently. The potatoes and broccoli have been here before....the potatoes are baked and then removed from the skins, mixed with sour cream, salt, pepper and paprika. They are returned to the skins, topped with shredded cheese and baked at 350 F for 30 min. The broccoli is blanched in boiling water for 3 min, drained and then sauted with whole garlic cloves until crisp/tender. For the roast, in this case a rump roast, crush 1/2 C whole pepper corns. We do this in a small food processor but you can do it by placing the pepper between sheets of waxed paper and using a rolling pin. The roast is then rolled in the pepper along with some fresh rosemary and cooked on the Weber for about 90 min. (for a 5 pound roast done medium rare....use a meat thermometer for your piece of meat). The 3/4 pound pie pumpkin was cleaned and the seeds removed. Saute 2C diced onions in 4T olive oil with 2t dry thyme until golden brown and put them in the pumpkin. Prepare the custard by mixing 1/2 C milk with 1/4 cup cream and heating until small bubbles form, do not boil. In a bowl, whisk 1 egg and 1 egg yolk. Then pour the milk mixture in slowly, so that the eggs don't scramble. Pour the custard mix into the pumpkin on top of the onions. Bake the pumpkin for about 1 hour at 350F or until the custard sets. It makes a nice savory rather than sweet custard which is scooped out along with some of the onions and pumpkin flesh. It also makes an attractive presentation, perhaps for the Thanksgiving table. This small pumpkin would serve 4 adequately. We served a dry red wine with dinner.



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