I’ve noticed a new thing in the market this past week, potimarron squash. I love squash as long as it’s plainly cooked; none of that 1950s marshmallows, brown sugar and nuts for me! No ma’am!
This squash is bright orange, pear shaped and derives it’s name from the word for squash (potiron) and chestnuts(marron), the latter because potimarron is said to have a chestnut like flavor. You have to wonder what I was focusing on for that shot, and that’s the best one. Lord help us. Shaking my head.
Anyway, the artisanal boudin noir maker was not in the market today, so I had to buy some of the regular boudin from another stall. It’s okay, but you can really see and, I believe, taste the difference. Below, to the left, edible, mass produced, regular boudin. Did they add artificial coloring? To the right, a perfect example of traditional, artisanal French blood sausage at its best. It’s a shame I didn’t have enough for this recipe but it was okay.
Now I can hear some of you going, “bleah” and saying, “I generally like Rosemary’s posts, but sometimes, she goes too far”. I realize I lost points with a few of my readers when I posted the escargots recipe http://atomic-temporary-17826715.wpcomstaging.com/2011/08/25/escargots-de-bourgogne/ 🙂 But “step away from that mouse” and read on, a substitute is possible. Isn’t potimarron a beautiful squash?
Even if you don’t want to make it yourself, do take the opportunity to try boudin noir in a good quality restaurant, maybe a parmentier in a casserole of potatoes and apples. Superb! http://atomic-temporary-17826715.wpcomstaging.com/2011/02/28/parmentier-de-boudin-noir-aux-deux-pommes/ If not, you could try replacing the boudin with sweet Italian sausage, not the same, but probably good.
This recipe is sort of a parmentier, substituting squash for the potatoes. When I saw this recipe on “The Ninth Planet” site http://patoujourzen.blog.free.fr/index.php?post/2010/11/19/mini-cocotte-boudin, I thought, ahh, fall is coming.
So rich and delicious, with layers of squash and carrots, boudin noir and apple compote, this is true French cuisine! A “delice” or delight as M. Parret would say. Yes, I made two casseroles for the Parrets. After all, they gave me the apples 🙂
Boudin Noir, Potimarron and Pommes Mini Casseroles
1lb boudin noir or sweet italian sausage, cooked and removed from skin
1 potimarron squash, cubed
1/2 lb carrots, sliced
1/2 tsp cumin
Salt and pepper
6 apples, peeled, cored and diced
1 cinnamon stick
2 tbsp sugar
2 tbsp butter
6 tbsp water
Boil the squash, carrots and cumin for about 20 minutes. Puree in a food processor, add salt and pepper, then set aside.
Put the apples, cinnamon stick, sugar, butter and the water in a pot, bring to a boil and simmer covered for about 15 minutes, stirring occasionally. Set aside.
Layer six mini casseroles with the squash, then the boudin or Italian sausage and finally the apple compote. Bake in a 375 degree oven for 20-30 minutes.