Each year as Thanksgiving approaches, I’m thinking about what exciting little dish I can insert into the holiday weekend, un “petit cadeau” to get people’s attention. I entertain a mixture of French and American guests, and I love planning menus and activities (which often revolve around the menus). As I cooked my way through an amazing three day class in Studio City last week, it hit me.
A group of eight students, along with our host Cathy Arkle, prepared one of my favorite dishes, Egg Flowers, to perfection. (Merci Patty, Carol, Brandy, Betty Sue, Alona, Linda, Tawny, Barbara!). As we put them together in the happiest of group efforts, I realized that not only are the ingredients the perfect note for Thanksgiving, but the dish makes a fine first course to any meal during the holiday weekend, or a perfect holiday lunch main course. And it brings a group together, as many hands make light work.
This dish isn’t usual. And to cook it you need plastic wrap, normally anathema to me. But when you see the results you’ll agree with me that it’s worth it.
The steps are many, but the recipe is simple and the results are not only impressive, but divine. Serve this with a lovely White Burgundy, and you’ve got something extraordinary on your hands.
*Note that red or blue Kuri squash, or Kabocha squash are all good here. You may need to peel the Kabocha. If you cannot find those, try Butternut squash. You will need to peel it before cooking.