Serve this as a vegetarian main or side dish with whole grain bread and a leafy salad. Tap into the pudding; the Parmesan layer cracks like a crème brûlée, giving way to the supple, velvety bounty within. If serving this to a crowd—prepare yourself. Your guests will look at you differently and revere your very presence from this day forward.
To wow your dinner guests, use a handheld blowtorch, tableside, to brown the cheese topping.
Preheat oven to 350 F (180 C).
Cut thin slice off bottom round of squash halves to stabilize u201cbowls.u201d Place a bit of water in each squash bowl to determine if each is level, as pudding will set crooked if bottom is cut crooked; empty and pat dry.
Heat oil over medium heat; add leeks and onion, seasoning with pinch of salt and pepper. Sauteu0301 for 7 to 10 minutes, or until soft (do not brown). Cool, add tarragon and parsley, and blend until fine (do not pureu0301e).
In medium bowl, whisk eggs until pale and thick. Whisk in quark and yogurt or labneh until velvety smooth. Gently fold in leek and onion mixture until completely combined; season with salt and pepper to taste. Scoop out a little more squash, if needed, to accommodate filling. Chop and save for another recipe.
Divide pudding mixture among squash halves. Place in middle rack of preheated oven.
Bake for 40 to 45 minutes, until centre jiggles slightly. Place on cooling rack. Sprinkle 1 Tbsp (15 mL) Parmesan over each pudding. Place in top oven rack under broiler until cheese is melted and bubbly (about 75 to 90 secondsu2014watch closely).
This recipe is part of the Cheese Making at Home collection.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
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