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1
For the panna cotta: In a small bowl, sprinkle the gelatin over 1/4 cup of the milk.
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2
Let soften for 5 minutes.
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3
Place the remaining 3/4 cup milk, the cream, squash, and thyme in a saucepan.
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4
Whisk to blend.
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5
Warm over moderate heat just until it begins to simmer.
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6
Do not allow the mixture to boil.
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7
Remove from the heat and add the softened gelatin, stirring until the gelatin dissolves.
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8
Season with salt and pepper.
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9
Strain through a fine-mesh sieve into a bowl.
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10
Let cool to room temperature, stirring occasionally.
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11
(You can speed up the cooling by placing the bowl in an ice bath.)
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12
Divide among 6 espresso cups or other small ramekins.
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13
Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
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14
For the baguette toasts: Preheat the oven to 400F.
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15
Brush the baguette slices lightly with olive oil on both sides.
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16
Bake until golden and crisp, 10 to 12 minutes.
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17
For the salad: Trim the core and any dark green outer leaves and leaf tips from the frisee.
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18
Tear the pale yellow center leaves into bite-size pieces.
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19
Just before serving, put the frisee in a bowl and toss with the olive oil, vinegar, almonds, and a pinch of salt.
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20
To serve, put a panna cotta ramekin on each of 6 salad plates.
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21
Accompany each portion with 3 toasts and a tuft of frisee salad.
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22
Enjoy with Cakebread Cellars Chardonnay Reserve or another rich, barrel-fermented Chardonnay.
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23
For the kabocha squash puree, preheat the oven to 400F.
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24
Cut a small kabocha squash in half and remove the seeds.
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25
Put one half in a pie tin or small baking dish, cut side down, reserving the other half for another use.
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26
Add 1/2 inch of water.
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27
Bake until the squash feels tender when probed, about 45 minutes.
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28
Let cool, then scoop the flesh from the skin into a bowl.
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29
Stir with a wooden spoon until smooth, then measure out 1/2 cup.
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30
Marcona almonds are Spanish almonds that are typically skinned, fried in oil, and salted.
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31
They are available at well-stocked grocery stores and specialty food stores.
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32
For a substitute, toast whole blanched almonds, then toss with olive oil and salt.
