Pumpkin-Gorgonzola Flan: Week SixIt's another French Fridays with Dorie post. This months choices feel very seasonal and this one in particular is a great technique to add to you repertoire. The custard of this flan can be flavored with so many things. You have only your own creativity to hold you back or should I say propel you forward. Once you have the basic flan recipe and technique you can use all sorts of different vegetables and flavorings depending on your mood or season. Flans can be served with sauces, vinaigrette's, or broths. Sweet or savory. I had a beautifully done savory flan at my all time favorite restaurant http://www.bluehillfarm.com/ in New York that was floated in an amazing broth. Think of a Gnatron, which is a French flan from Lyon baked in edible leaf-lined ramekins. It has to be one of the most elegant dishes I've ever seen. The ideas are endless.
Dorie chose a fabulous savory flan and a very Thanksgiving-esque recipe it was...always a popular starter in Europe it is a great addition to any meal. I played around with the recipe a bit. I roasted a sweet sugar-pie pumpkin with some garlic cloves and added some fresh thyme to the custard along with one of the roasted garlic cloves. Served with a dollop of sour cream. DELISH!! The Gorgonzola and the walnuts paired wonderfully with grilled lamb chops and a wonderful Syrah from the Napa Valley.
Another hit from Dorie Greenspan's Around My French Table. I think this will be on my Thanksgiving table served on top of a Pomegranate coulis. Bon appetit!
Enjoy!!
Oh i am totally inspired with this post!
ReplyDeleteLove the leaf lined idea n i was thinkn of adding lods of garlic too!
this week i chose soemthing else for FFwd but want to do these next week to feature for thanksgiving sides too!
Perfectly turned gurl!
I have never had a savory flan and can't wait to make this. Your photos are beautiful!
ReplyDeleteBeautifully done - everyone has such great ideas. I am getting more eager to try this one.
ReplyDeleteWhat a gorgeous photo! I love that you added garlic and thyme to the flan. I used goat cheese and felt the dish needed something stronger to offset the sweetness of the pumpkin and your additions sound perfect.
ReplyDeleteI was not sold on this...for some reason the thoughts of those flavors just didn't seem to go together in my mind. However, after reading this and seeing yours, I am committing to giving it a try. Yes, you heard it here first as I told all my friends I didn't think I was going to do this one. Yours photos are beautiful. If this is Thanksgiving worthy, it must be good!
ReplyDeleteThanks for stopping in everyone:) I always love to hear from the group.. B
ReplyDeleteI was just reading about Blue Hill Farm on another blog...it sounds like a wonderful place to visit. I'm always iffy about gorgonzola -- it's not my favorite cheese -- but I think I'll be brave and try this anyway. Yours looks great!
ReplyDeleteA winner Beth! Great job!!! I will probably make these this weekend and just serve with a salad! They look quite rich and filling to me.
ReplyDeleteTrevor Sis Boom
Your dish looks heavenly. I too wasn't sure about the gorgonzola and had thought about using goat cheese. However after hearing what candy girl has to say I'm going to go ahead with the gorgonzola.
ReplyDeleteI'm looking forward to trying this and may have to check out that restaurant next time I'm in New York.
By the way your photos are wonderful and the pomegranate coulis sounds quite tempting.
These look amazing! I am saving these for Thanksgiving week because they will definitely have a spot on my family's line up! Will have to experiment with some of your variations beforehand!
ReplyDeleteBeautiful - can't wait to give this one a try! :)
ReplyDeleteBeautiful flans and salads! This recipe is very versatile and could see doing many different versions.
ReplyDeleteSo happy to hear you enjoyed these. I'm a little hesitant about making these, but you've convinced me.
ReplyDeleteLovely pictures, as usual!
This post just solidifies my love for fall and all the yummy comfort food you would make me growing up.
ReplyDeleteYour flans are so beautiful! I can't wait to make these now, and I don't even like Gorgonzola.
ReplyDeleteThanks for stopping by everyone:) Always enjoy it. B
ReplyDeleteGreat Job!! looks yummy!
ReplyDeleteYour flans look Delicious! I'm tempted to retry the flans with your additions of thyme and garlic. Thank you for the inspiration!
ReplyDeleteI agree, this flan seems really versatile. I liked the almost mousse like consistency.
ReplyDeleteYours looks great!
Garlic and thyme would be wonderful with these! I made the recipe as written, but still loved it. Next time I'll be more adventurous. :)
ReplyDeleteOh, you are so right about the flan being the perfect base for so many different additions! I made this recipe and the flavors and textures worked wonderfully (even the kids enjoyed them - no leftovers for adults as a result).
ReplyDeleteYou have me interested in that Lyon flan baked in leaves.
I love your photo with all the leaves (we are in SoCal, and I miss all the colors of the Autumn).
I can't wait to make these! The additions of thyme and garlic sounds like a great idea.
ReplyDeleteYour flans look great - I am really looking forward to trying this one!
ReplyDeleteWhat are the beautiful green things in the other photo?? A salad?
luciacara. Thanks for visiting. Those are Gnatrons. Which is a type of flan from Lyon. The green are leaves(these are napa cabbage) that you line your ramekins with before you bake them.
ReplyDeleteOh yesssss! Pumpkin-Gorgonzola Flan, the ingredients in this little number sound wonderful. I'm in!!!!
ReplyDeleteHi Anna!!This was so tasty. I guess it is not really time for this kind of meal in your neck of the woods. Wish it was sunny and warm here but in the meantime I'll enjoy all the comfort food I can get. Thanks for popping in I always love to here from you:)
ReplyDeleteI just bought a copy of the book and will be making this very very soon. That flavor combination looks and sounds to die for.
ReplyDeleteEliana I hope you cook with us every week. You are such an amazing baker:)
ReplyDeleteThanks Beth - so those are the Gnatrons! I will have to look up more info. Really gorgeous presentation.
ReplyDeleteI am making your Harvest Bread right now...:)
Yeah!!! You will love it. Let me know how it goes.B:)
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