Purée de potiron au parmesan

potiron parmesan1This is the longest and dreariest winter I can remember in my more than 30 years in Paris. Gray, gray, gray every day, and it keeps snowing at a time of year when the café tables have usually started to come out, giving Parisians a chance to sip an apéritif in the sun and enjoy the lift that comes with the feeling that spring is just around the corner. By late February I normally get an itchy feeling in my fingers telling me it’s time to go down to Burgundy and trim the raspberry bushes. None such this year. Instead, I’m working on creating cheery winter dishes that can warm the soul on a cold and blowy night.

Purée de potiron au parmesan / Pumpkin purée with parmesan

Meantime, I’ve added a new category to this site: Classes. If you’d like to participate in cooking classes in my Paris kitchen, now or by arrangement in the future, please get in touch via the Contact form. The new series of classes kicked off last week with a delightful American couple just in from Minneapolis and a Parisian friend of theirs. We made pan-seared sea scallops on a bed of baby greens, veal chops with shiitake mushrooms, French apple tart and — you guessed it — pumpkin purée with parmesan. It took less than two hours, and we really had fun! I hope some of you will be able join in.

 


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One Response to Purée de potiron au parmesan

  1. I think it is so great that you are offering classes!
    Thanks for the recipe. I absolutely love pumpkin and am always looking for a new way to cook it.

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