11 Comments

  1. Jen
    1/8/2009
    Reply

    I love reading about the moment when a food lover becomes a food writer :) Thanks for sharing your “backstory.” I look forward to many more posts and trying this recipe.

  2. KarenR
    1/8/2009
    Reply

    This looks so delicious, I can’t wait to try it! I eat squash almost every day this time of year, so I will definitely be making this one!

  3. Carrie Barnes
    1/8/2009
    Reply

    Congratulations Miss Brooke. Looking forward to trying my hand at this amazing recipe. xo

  4. matt wright
    1/12/2009
    Reply

    Amazing recipe, by a truly inspirational blogger. I consider myself extremely lucky to have met and chatted with you I have to say!

    A great backstory too.

  5. Carrie Oliver
    1/14/2009
    Reply

    Brooke, yum, and what a great post.

    If I can’t find Pecorina Fresca, are there other substitutes? Artisan cheese is very hard to find in my neighborhood (closest market that might have it is 25 miles from here).

  6. Brooke
    1/14/2009
    Reply

    Carrie, I’ve found that any medium to hard bodied sheep’s milk cheese works well. And if you can’t find that, use a hard goat’s milk cheese and finish it with a grating of parmesean!

    Happy cooking!

  7. Seattle Tall Poppy
    1/17/2009
    Reply

    Congrats on the book project! This dish looks fabulous…

  8. Kevin
    3/2/2009
    Reply

    That gratin looks good!

  9. 11/25/2009
    Reply

    Not only did I help myself to 2 servings of this, I went and made it the very next day!
    Happy T day lady!

Leave a Reply

Your email address will not be published. Required fields are marked *