CTbites TV:Chef Bernard Bouissou Demo's Baby Pumpkin Holiday Recipe

Chef Bernard Bouissou of Bernard's in Ridgefield is somewhat of a Fairfield County legend amongst both chefs and diners alike. Talented chefs including Arik Bensimon and Bill Taibe have gained valuable skills in his contemporary French kitchen, and when it comes to entertaining, no one has a larger repertoire of beautiful holiday recipes.

Recently, Chef Bouissou stepped into CTbites' test kitchen to demonstrate his recipe for Baby Pumpkins filled with Pumpkin Mousseline, Sautéed Shrimp & Wild Mushrooms. These are stunning on a Thanksgiving table and simple to make. Watch the video for great tips while you try out this recipe at home (Recipe Below). 

Baby Pumpkins filled with Pumpkin Mousseline, Sautéed Shrimp & Wild Mushrooms

Chef Bernard Bouissou 

Ingredients: serves 6

6 Baby Pumpkins – cut tops off and remove seeds – save tops

1 medium sized pumpkin – peeled, seeded and cut into 6

1 cup chicken stock

3 Tbsp butter

2-3 jumbo shrimp per person

3 cups assorted wild mushrooms

2 Tbs olive oil

1 tsp chopped shallots

1 clove garlic – smashed and chopped

Salt and pepper

Directions

1. season baby pumpkins with salt and pepper and bake with ½ cup chicken stock, covered with foil at 375 degrees for about 20 minutes or tender – set aside
2. bake pumpkin with the other ½ cup of the chicken stock, covered with foil for 30 minutes at 375 – set aside
3. drain excess liquid from the medium sized pumpkin and puree in blender with 3 Tbs butter until whipped – set aside – this can be done a day in advance
4. sauté wild mushrooms in a very hot pan with olive oil, when they begin to loose their liquid add the chopped shallots, garlic and salt and pepper
5. sautéed jumbo shrimp

Presentation

Reheat the pumpkin mousseline and spoon into baby pumpkins, hang 2-3 sautéed shrimp on the edge of the pumpkin, top with wild mushrooms and cèpe sauce