This recipe is great! And super easy to make gluten-free, though it yields a soup if you make it without bread. Prepare according to the directions here:
http://www.starchefs.com/chefs/AWaters/html/squash_panade_waters.shtml
and omit the ingredients/last steps involving bread and cheese unless you have good gluten free versions of those items and want to continue on. I did cheat a bit, though: I could not for the life of me find chanterelles. I'm not even sure they are because I am too lazy to google them at the moment. Creminis seemed to work just fine, though. This recipe takes a while, but it is a good recipe for squash. I ate this with the roast chicken (recipe: December 2008 before turning the leftover chicken into a stew mentioned in the previous post.
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