Fairytale Pumpkin Puree
Okay... I've been looking at this guy for a week, now. It's a beautiful decoration and all, but I'm thinkin' it's time for some pumpkin action. Time to get serious. Time to eat!
So... out came the big ol' sharp knife and to work I went.
These pumpkins have the most incredibly orange flesh. I scooped out the seeds, cut them up a bit, and proceeded to get them onto sheet pans.
I placed them on sheet pans, added some water to the pan, covered them with foil, and put them into a 350° oven for about 2 hours. They were really thick hunks of pumpkin.
I had two sheet pans like this.
Out came the food processor and I started scraping and pureeing. I didn't use any seasonings at all. I want to be able to use the puree for both sweet and savory dishes.
I have no idea how many cups that bowl holds, but two cups of pumpkin puree makes a 10" deep-dish pumpkin pie. I have enough puree to make more than three pies! Or thirteen pies, I think!
Tomorrow, after it is cold, I'm going to portion it into two-cup bags and freeze it.
For a mere $6.99, I think I'm set for the season!
Sopitos
I recently heard of a store in Norristown called Plymouth Produce. It's all of about 8 miles from us in a pretty empty shopping center. (Parts of Norristown are pretty blighted...) While I wasn't in the market for another produce store, the intriguing part of what I had heard was that they had 2 long aisles devoted to Mexican and Italian products - things one doesn't usually find at the local grocery store Mexican or Italian Food Aisles.
I decided to give it a shot.
The store itself was exactly what I expected to find in a rundown, empty shopping mall - it was a bit rundown. But the stuff IN the store wasn't. Produce looked fresh, cans weren't dirty, dusty, or rusty. It appeared that, at minimum, they had a good turnover of product - and fairly reasonable prices.
The downside to the produce was it was all prebagged and priced. With only two of us, I don't need 8 zucchini, even if the price is only $2.50. Or 8 bell peppers, 6 ears of corn... I'm just not going to use it. But I did pick up a bag of tomatillos. I don't see them often at the local grocery, and a bag of about a dozen tomatillos of various sizes was only $2.50.
It was fun walking up and down the aisles - I found some fun products like strawberry balsamic vinegar for a mere $2.99. Okay, I'm not expecting "Aceto Balsamico Tradizionale di Modena" for $2.99, but it looked as if it would be something fun. They also had lemon and orange. I figured if nothing else, they'd make a good reduction. I bought all three. It won't go to waste. A bit of papardelle pasta, Cento cherry pepper shooters, canellini beans, tuna in olive oil... time to head over to Mexico.
I was surprised at how many of the Mexican products I already had. I still have lots of chipotles in adobo, sofrito, recaito, red and green moles... I passed on a lot of things I can pick up closer to home, but I did get some piloncillo! It's unrefined sugar in a cone shape. I have NO idea what I'm going to use it for, but I had to have some! It was too good (and cheap!) to pass up.
In the front of the store is a deli counter as well as a display unit that had fresh Mexican chorizo with jalapenos, several types of queso fresco, and something I hadn't seen in years (and never pre-made!) - Sopes!
Sopes are thick corn tortillas with a rim, for lack of a better description. Little flat-bottom bowls. Perfect for filling with shredded pork and beans and cheese and the like. When fried, they're crispy on the outside and soft and chewy on the inside. I bought a pack. And some chorizo, and two types of queso fresco.
Dinner was starting to come together!
I thought a layered approach was the way to go and started with the tomatillos. This is a bit of a spin on a Rick Bayless recipe...
Tomatillo Sauce
- 10-12 tomatillos
- 3 tbsp salsa ranchera
- 1 tsp cayenne pepper sauce
- 1 medium onion, diced
- 2 cloves garlic, minced
- juice of one lime
- 2 cups broth (I used beef, tonight)
- cilantro, to taste
- salt and pepper, to taste
Remove the husk from the tomatillos and rinse them to remove the sticky residue. Place the tomatillos on a baking sheet and broil until they are slighly blackened.
Place the tomatillos and the chiles in a food processor and pulse until they are broken up, but not pureed.
Cook the onion and garlic in a small amount of oil until soft.
Add to the food processor. Pulse until everything is almost smooth.
Fry the puree over medium heat until it starts to thicken, darken, and smell very fragrant.
Slowly add the broth, stirring occasionally, and cook sauce until it thickens.
Add the chopped cilantro and stir well.
Chorizo
- 4 links fresh chorizo
- 1/2 small onion, diced
- 1 8 oz can tomato sauce
- 1 tsp cayenne pepper sauce
- salt and pepper, to taste
Begin browning diced onion in a bit of olive oil. Remove chorizo from casing and add to pan. Cook through.
Add tomato sauce and simmeruntil nice and thick.
Check for seasonings and add salt, pepper, and additional hot sauce, if desired.
The beans were unadulterated canned black beans, and the rice was white rice cooked in broth with a cup of frozen corn.
To assemble:
Fry the sopes according to package instructions.
Fill with a spoonful of chorizo filling,.
Top with a spoonful of black beans.
Top that with tomatillo sauce.
Sprinkle queso fresco on top and serve rice on the side.
Enjoy!
These really were awesome! All through the meal we were both saying "Gee, these are good" and "Wow, I really like these".
I dirtied four pots, but it was worth it!
Tomorrow morning, I'm heading up to the new Wegmans in Collegeville. I already have my shoppers card, my list, my coupon book, and my card for a free reusable shopping bag (I only have about 15 of them right now... why not get a few more, eh?!?) I'm hoping that a Monday morning trip will get me in and out within a reasonable amount of time. But it's a brand-new store, only open a week.
We shall see...
A Simple Grilled Cheese Sandwich
Toasted bread and melted cheese... What could possibly be better?!? Using two types of cheese and adding salsa and olives is a start!
I did these under the broiler because I wanted them quickly... I drizzled a bit of olive oil on one side of the bread and lightly toasted it under the broiler.
Then came a slice of Jalapeno Jack and Salsa on one slice, and Havarti with Dill and Caramelized Olive Spread on the other. Back under the broiler until gooey, and then put together, sliced, and consumed.
It was a great taste sensation! :)
We do not do boring sandwiches at our house! (Okay... that is completely untrue - I just don't write about them!)
Iron Chef - Peach
What a day! What a challenge. What FUN FOOD! Every couple of months, the folks at work get together and decide to do an Iron Chef-like competition. An ingredient is chosen and we get to come up with fun foods. My favorite ingrediet upo to this point was when we did pumpkin back in October.
Today was Peach.
Not as many entries as in the past, but what we lacked in quantity, we gained in quality. This was a really unique and rather ingenious crowd!
I made an Asian Peach Salsa, served over a Pork Tenderloin. I have to admit i did a pretty good job on this one!
Asian Peach Salsa
- 12 Peaches, diced
- 1/2 Red Onion, diced
- 2 tsp Sambal Oleck (Chili Paste)
- 2 Tbsp Soy Sauce
- 2 Tbsp Rice Wine
- 1 tsp Sesame Oil
- Cilantro, chopped
- Basil, chopped
- Lenon Verbena, chopped
Dice peaches and onions and place in bowl. Add remaining ingredients and lightly mix. Chill until ready to serve.
The salsa is great with chips, but is really really good with pork, chicken, or fish. It's pretty spicy, but you can adjust the heat by the amount of chili paste you use.
The next recipe was just plain outstanding. Joe Poston made a Peach Salmon Chili. You read that right. Peach Salmon Chili. Definitely one of the more unique dishes I have had. And it really worked!
Peach Salmon Chili
- 2 jars Peach salsa
- 2 cans White Kidney Beans, drained
- 1 1/2 pkgs pre-cooked Salmon
- 1 Mango, sliced ito small pieces
- Chili powder until it is as hot as u like it
Combine ingrediets in a crock pot set on low. Wait. (About 6-7 hours.) Not my recipe, but I'm sue you could let it simmer on a stovetop, too.
I was impressed.
There was also Chicken in a Peach BBQ Sauce, Peach Chipotle Ciabatta Bread, Peach Soda, a salad with a Peach Vinaigrette, and a Peach and soymilk just-like-ice-cream yummy dessert.
More info as I get recipes!
Definitely a good time was had by all!
Memorial Day
Tis the season to BBQ. Okay - I really mean 'grill' because I'm of the propane tank crowd nowadays. I'll admit that the flavor from the right charcoal is out of this world, but I can have something on the gas grill in minutes. It's one area where I have succumbed...
We started off Sunday with the typical foods - ribs, baked beans, and potato salad. But each had their own little twist.
The ribs were dry rubbed with a really interesting assortment of spices and herbs. I found the concept in a herb and spice book and switched things around a bit... This makes a goodly amount!
Spicy Dry Rub
- 2 tbsp cumin
- 2 tbsp chili powder (I used chipotle powder!)
- 2 tbsp cinnamon
- 2 tbsp cloves
- 2 tbsp black pepper
- 2 tbsp oregano
- 1 tbsp garlic powder
- 1 tbsp salt
Mix well and use liberally!
I rubbed the ribs and let them set overnight in the fridge. I brought them to room temperature before putting them on a slow grill with indirect heat. They cooked for about an hour and a half - and were perfect! The cloves and the cinnamon really come out, but don't over-power. Just great!
The baked Beans come from my baby sister, Phoebe! They have become the only baked beans I cook anymore. I love 'em! She got the original recipe from Cooking Light magazine...
Phoebe's Baked Beans
- 1/2 cup minced shallots
- 1 tablespoon ground cumin
- 1 tablespoon minced garlic
- 1/2 cup tomato puree (I use tomato paste - I never have puree in the house!)
- 1 tablespoon canola oil
- 1/4 cup honey
- 1/4 cup cider vinegar
- 2 tablespoons molasses
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon salt
- 2 chipotle chiles, canned in adobo sauce, seeded and chopped
- 2 (28-ounce) cans baked beans
Preheat oven to 300°.
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add shallots; sauté 4 minutes or until golden. Add cumin and garlic; sauté for 1 minute. Add tomato puree and oil, and cook for 2 minutes or until thick, stirring constantly. Add remaining ingredients (except beans.). Reduce heat; simmer for 10 minutes, stirring occasionally.
Combine beans and shallot mixture in a 2-quart baking dish. Bake at 300° for 1 hour or until thick and bubbly.
And finally, my Mom's Potato Salad. I have no idea on amounts here. This is one of those recipes that I just make without thinking about it. It's a close approximation to what she made - and she never used a recipe, either.
Mom's Potato Salad
- Russet potatoes, peeled, cubed, cooked, and cooled
- Celery, diced
- Carrots, diced
- Pickles, diced
- Onion, diced
- Hard cooked eggs, diced
- Radishes, diced
- Mayonnaise
- Catsup
- Mustard
- Garlic powder
- Salt and pepper
Mom used russets, because back in the day, the two types of potatoes available were russets or red bliss. I make it with yukon golds once in awhile and almost always peel the potatoes. Every now and again I'll make it with unpeeled potatoes and it works really well.
Play with it. Make it loose (lots of mayo) or dry (less mayo) as you like. Chop up other veggies, whatever. It's potato salad. Go for it. It won't be bad no matter what!
Naturally, I made enough for an army. We're going to have some great leftovers! I can't wait for round two!
Macaroni and Cheese
Spring sprung a bit yesterday. That, and I had a craving for cheese. Macaroni and Cheese was the answer...
My mother made the best mac and cheese. She would save the odds and ends of her various cheeses and one night when my father was at the firehouse, she would whip up and incredible baked dish. It was never quite the same because the various cheeses would always change - but it was always fantastic. Thick, gooey, and covered in toasty, buttery crumbs.
Her recipe is pretty easy to replicate - a simple white sauce with a bit of garlic, cayenne, worcestershire, and S&P. Stir in shredded cheeses of choice, mix with cooked macaroni, top with buttered bread crumbs and bake at 350 until nuclear hot.
I purposely bought cheddar with caramalized onions and sheeps milk cheese to make this with, but when I got home, there was still a hunk of new Zealand grass-fed cheddar and some cheddar curds in the fridge, so I used them with the sheeps milk cheese and will save the other cheddar for something this weekend - maybe cheddar and mushroom sandwiches...
Victor made dessert while I was working! Pear Tart with an oatmeal crumb topping. I don't have a recipe (he didn't either, just threw it together. But dayum, it was good!
Pumpkin Soup
Here's the recipe for the Pumpkin Soup I made last week for our store employee Pumpkin Recipe Contest. I actually made half of it a meaty soup at home, using a few cut up boneless pork chops and some chorizo sausage. (I browned the pork and sausage and then added half of the pot of soup.)
• 4 qts Vegetable broth
• 2 cans pumpkin
• 2 cans coconut milk
• 1/2 cup Rum
• 2 cups cooked hominy
• 1 cup cooked wild rice
• 1 cup celery, diced
• 4 carrots, diced
• 1 onion, chopped
• 2 tomatoes, chopped (or 1 can diced tomatoes, drained)
• 2 tbsp asst chilies, finely chopped
• 1 tbsp chili powder
• 1 tsp cumin
• 1/4 tsp allspice
• salt and pepperSauté onion, carrots, chilies, and celery in olive oil until wilted. Add broth and boil until reduced by about 1/3.
Add remaining ingredients and simmer about 1 hour.
Check for seasoning and adjust, as desired.
Pumpkin Polenta and Perfect Pork
We were at the Dr's office last week for a check-up on Victor's foot surgery and I came upon a magazine entitled Today's Diet and Nutrition. I'm usually game for a food-type magazine and hadn't seen this particular mag before, so I started perusing...
Opening the magazine at random, I immediately found a recipe for Maple Pumpkin Polenta! OMG! Three of my most favorite flavors in one recipe! I decided I had to try it! And am I glad I did!
Maple Pumpkin Polenta
- 5 cups water
- 1 1/2 tsp kosher salt
- 1 tbsp olive oil
- 1 1/4 cup coarse ground cornmeal
- 1 cup pumpkin (canned, fresh-cooked, whatever)
- 3 tbsp maple syrup
- 1/4 to 1/2 tsp cayenne pepper
- 1/2 cup grated parigiano-reggiano or grana padana
- 1 tbsp butter
Bring the water to a boil in a medium sized saucepan. Add the salt and olive oil, reduce heat to simmer, and gradually whisk in the cornmeal a small amount at a time to prevent clumping.
Cook the polenta, stirring often until it is tender and pulls away from the sides of the pan, about 25 minutes.
Stir in the pumpkin puree, maple syrup, and cayenne. Cook another minute or two, remove from heat, and stir in the cheese and butter. Adjust seasoning with salt, if necessary.
Serve warm.
It was so good!
Of course, I couldn't just serve polenta for dinner, so I stated thinking about what would go good with it - and decided a pork loin would fit the bill. I had already been shopping (What?!? Plan dinner BEFORE you go to the store?!?) and completely lucked out having ingredients to make a Pork with Leeks and Mushrooms from Bon Appetit.
Roast Pork Loin with Shiitake and Leek Compote
- 1 large leek (white and pale green parts only)
- a 1-pound center-cut boneless pork loin
- 1 tablespoon plus 1 teaspoon chopped fresh parsley leaves
- 1 teaspoon unsalted butter or olive oil
- 1/2 pound fresh shiitake mushrooms, stems discarded and caps cut into 1/2-inch slices
- 1/2 teaspoon salt
- 1/2 cup dry red wine
- 1/2 cup beef broth
Garnish: fresh parsley sprigs
Cut leek crosswise into 1/2-inch slices and in a bowl soak in water to cover, agitating occasionally to dislodge any sand, 5 minutes. Lift leek out of water and drain in a colander.
Trim any fat from pork. Season pork with salt and pepper and pat with 1 tablespoon chopped parsley. In a 10-inch oven-proof non-stick or cast-iron skillet heat butter or oil over moderately high heat until hot but not smoking and brown pork loin, turning it. Transfer pork to a plate.Preheat oven to 425°F.
In fat remaining in skillet cook mushrooms and leek with salt over moderately high heat, stirring occasionally, until liquid mushrooms give off is evaporated, about 5 minutes. Add wine and broth and bring to a boil. Put pork on vegetables in skillet and roast in middle of oven 40 minutes, or until a thermometer inserted in center of pork registers 160°F.
Transfer pork to a cutting board and let stand 10 minutes. If vegetable compote is too liquid, cook over high heat, stirring occasionally, until almost all liquid is evaporated. Stir remaining teaspoon chopped parsley into compote.
I didn't have shitakes, but I had baby bella's and some mixed wild mushrooms that worked just great. I also added some asparagus to the roasting pot midway through the cooking process just for fun.
Definitely a keeper.
I usually make my polenta with non-fat milk - I just like it that way - and next time I make this, I probably will use it. I also think I might add juuuuust a tiny tad bit of chipotle powder instead of the cayenne. Who knows.
But I do know that I'll be making this again!
And I subscribed to the magazine!
Pumpkin Gnocchi
We spent a lovely day in the yard - trimming bushes, getting a few more annuals out, planting the (heirloom) tomatoes... I washed the truck... It was a productive morning. Victor headed back inside to catch some of the Saturday PBS cooking shows while I finished the truck.
I came walking in just in time to see Christina Pirello of Christina Cooks making Pumpkin Gnocchi! My mouth immediately began watering... I wanted some. So... off to the kitchen I went. I had already pulled out a couple of pork chops from the freezer, thinking I'd grill them with something. I had no plan this morning, but one was quickly formulating!
One of the great joys in life is being able to walk into the kitchen on the spur of the moment and make something you just saw... I had all the ingredients necessary right in the cabinets!
The recipe is quick and easy:
Pumpkin Gnocchi with Basil Oil
What You'll Need
pasta dough:
- 1-2 cups semolina flour
- 1 cup cooked white rice, pureed until smooth
- 1 teaspoon sea salt
- 2 tablespoons extra virgin olive oil
- 1 cup pureed cooked butternut squash or canned pumpkin
- spring or filtered water
basil oil:
- 1/2 cup extra virgin olive oil
- 2 cloves fresh garlic, thinly sliced
- Pinch crushed red pepper flakes
- Pinch sea salt
- 6-8 leaves fresh basil, left whole
- Fresh basil sprigs, for garnish
Instructions
Make the pasta. Sift flour onto a dry work surface. Make a well in the center of flour and add rice, salt, oil and pureed squash. Mix gradually, kneading into a smooth, soft dough by drawing small amount of flour in from the edges as you knead. Add more flour if the dough seems too sticky or more water if it feels too dry--but in both cases, add small amounts very slowly so as not to jeopardize the quality of the dough. Continue kneading until dough is a soft, workable ball, about 10 minutes. Set aside. Makes about 1 pound of dough.To make the gnocchi, flour a fork. Pinch off 1-inch pieces of dough and roll into balls between your fingers. Run the pasta ball on the fork to create ridges. Transfer to a parchment lined baking sheet that has been sprinkled with semolina. Repeat until you have made the desired amount of gnocchi. (The balance of the dough can be frozen.)
Bring a pot of water to the boil, with a pinch of salt and a drizzle of olive oil. Cook the gnocchi until just tender, about 2 minutes. The gnocchi will sink to the bottom of the pot. When it rises, it is done. Drain, but do not rinse.
While the pasta cooks, make the oil. Place all ingredients in a sauce pan over low heat and cook for 3-4 minutes to develop the flavors. Strain the oil and toss with cooked gnocchi. Garnish with fresh basil sprigs and serve immediately.
As I said... Easy. Granted, my gnocchi didn't look as good as my Italian Grandmothers... Then, again, I didn't HAVE Italian Grandmothers! It takes a bit of practice to get those gnocchi to roll off the fork perfectly formed. I wasn't worried about perfection, though. I just wanted them to taste good!
I marinated the pork chops in a bit of olive oil, garlic, and Italian seasoning - same with the zucchini - and onto the grill they went. I added tomato halves drizzled with oil and sprinkled with salt. The pork chops were lookinga bit bare, so I added the grilled peppers from the 'fridge. (It was a toss-up between grilled peppers and roasted tomatoes in oil. The peppers won.)
I made the basil oil (basil from the garden, of course!) and put the chops, zucchini, and tomato on the grill just as the water was getting ready to boil. Everything came off the grill just as the gnocchi was ready to drain.
The gnocchi itself took about 20 minutes to make - and I have enough dough left over for another full meal - at least. It will be going into the freezer. Dinner took less than an hour to complete - start to finish.
Thanks, Christina!
Pumpkin Soup
Two weeks ago, when our friend Paige was visiting, I bought a sugar pumpkin. I thought I'd cook it up somehow. I didn't have anything particular in mind, but I thought a fresh pumpkin something would be nice...
We all ate nonstop for two days, and I never cooked the pumpkin. It's been sitting on the kitchen counter ever since. A nice fall decoration for sure, but this is an eating pumpkin, not a carving pumpkin or decoration.
Today, with our glorious 70 degree weather, I decided to make soup!
I sliced and seeded the pumpkin and set in in a 350 degree oven for about 30 minutes. In the meantime, I cut up:
- 3 carrots
- 3 celery stalks
- 1 medium onion
- 1 sweet potato and
- 2 pears
and placed them all in a pot with a bit of olive oil. I cooked everything until it was all mushy and gooey and starting to stick to the bottom of the pan. I added some cinnamon, fresh nutmeg, a pinch of cardamom, and a pinch of sage, salt & pepper and then added 2 quarts of chicken stock. (I'm not a vegetarian. Substitute veg broth, if desired...)
I cooked the vegetables a bit more, and then added the pumpkin and let it all simmer about 30 minutes.
While the soup was simmering, I cooked a large handful of barley in another pot.
I used my immersion blender and pureed the whole pot of soup to a rich, creamy consistency. Then, I added about 2 cups of heavy cream and blended it some more. I did a taste-test and added a bit more of all the spices. I then stirred in the barley, and added a handful of dried cranberries!
It was really good!
Italian Bread Salad and Tuna and Cannellini Beans
Okay... it's been a bit hot outside. Too hot to do any serious cooking, but never too hot to eat! Even though the A/C is running and the house is comfortable, I just haven't been in the mood for anything too heavy. We decided to do an Italian Bread salad at work this week. We have these REALLY good roasted red tomatoes that are just perfect for anything! Even though I've consumed more than my share of it there, decided I wanted to make it at home, too. It's yummy! The basic recipe is:
- 1 container Roasted Red Tomatoes
- 1 jar Marinated Artichokes
- 1/2 container Perlini Mozzarella
- 2 cups cubed Artisan Italian Bread
Mix tomatoes (undrained) with artichokes (drained) perlini mozzarella (drained) with the cubed Italian bread in an attractive serving bowl. Eat. That's it! No muss, no fuss!
At home, I added red onion and roasted red peppers because, well... I wanted to.
And then Victor made the most yummy Tuna and Cannellini Bean Salad to go along with it! Talk about gastronomic heaven!
- 1 can Tonno tuna packed in oil
- olive oil
- 2 tbsp red wine vinegar
- 1/3 cup chopped red onion
- 3 tbsp chopped fresh parsley
- 4 tsp chopped fresh sage
- 1 can cannellini bans, drained
Drain oil from tuna into medium bowl. Add enough olive oil to measure 3 tbsp total. Add vinegar. Add onion, parsley and sage. Mix in beans and tuna. Season with salt and pepper.
We served it on thick slices of toasted Italian bread. Damn, it was good! The herbs were fresh from the garden, the bread fresh and lightly toasted... Simple flavors... Ya can't beat it!
Wild Rice Salad
Yummy, yummy! Ruth and I have been making variations of a wild rice salad at work for eons! Using a fully-cooked package of wild rice makes it a quick and easy dish to put together, too!
The basic is:
- 3 cups cooked wild rice
- a dried fruit
- a nut
- some cheese
- some chopped vegetables
- a dressing
Simple and easy!
The salad above was:
- 3 cups wild rice
- dried berry blend
- chopped broccoli
- chopped carrots
- chopped celery
- sliced almonds
- dressed with an olive oil and lemon balsamic vinaigrette
It's simplicity - and it's yummy! AND it tastes even better the next day!
Other variations include our latest Berry Wild Salad, Cranberry Wild Rice Salad, Spring Fling Salad (we made a huge amount of this when we won "Best of Main Line" a couple of years ago.) And the salad that started it all, Wild and Easy Cranberry Salad From Fall River Rice.
No matter how you do it, it comes out great!