It’s spring! Though spring officially arrives today, it will
be a month or more before we start seeing local spring veggies. In the meantime,
using up last year’s harvest of winter squash is prudent, but boring. But with just
a little bit of cheating—making a winter pesto with imported basil leaves or
buying premade pesto at the market—last year’s spaghetti squash is elevated to
Italianesque loveliness. Combined with in-season kale, onions, and mushrooms,
plus a dose of Parmesan, garlic, and red pepper, this spaghetti squash awakens
even the most jaded of winter palates.
Sunday, March 20, 2016
Sunday, March 6, 2016
Pumpkin Flan (Flan de Calabaza)
 |
| Smooth, Refreshing Pumpkin Flan |
Recipe adapted from About.com and CubanFoodMarket
It’s almost spring, and
time to use up the last of the pumpkins and winter squash from last fall’s
harvest. But pumpkin pies and breads seem wildly inappropriate for the season.
To the rescue: Cuban flan de calabaza, roughly translated as pumpkin flan. Flan
came to Cuba via Europe. In the Middle Ages flans were popular throughout Europe during Lent, when meat wasn't eaten. Flan's eggs and milk provided protein to the faithful. So what could be a more seasonally appropriate use for
pumpkin in March?
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