Posts tagged ‘pumpkin’

November 23, 2011

Persephone’s Drinks Cabinet | The Rum Whitfield

Oh my goodness.  I stumbled on something.  Pumpkin water.

Water.  Only the complete essence of pumpkin.  Much like tomato water.  Only pumpkiny-er.  Obviously.

I just knew this would make a good cocktail addition.  And of course, my friend Molly completely helped me in sussing out some ingredients.  Because she’s totally good at it.  And she knows all about cocktails.  And does stuff for these guys.

So this cocktail is entirely inspired by the season, what I had around (I was roasting a pumpkin for a pie, y’all, and had this left over), the Ohio seasons, and our recent trip back to New Jersey, our former home.

The Rum Whitfield, makes one

1.5 oz. spiced pumpkin water* (**)

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October 3, 2011

Local Foods Week | Curried Pumpkin

Local pumpkins are now prolific at farmer’s markets and my Whole Foods.  They are tasty, vitamin-packed treasures that are as versatile as you care to make them.  Add in some of the last of my backyard chilies and yellow cherry tomatoes, and you’ve got a dish that’s downright good for you.

Tonight I yearned for some Indian food and so I spiced up a leftover half of roasted pumpkin to accompany the fish I baked.  With the new addition of mustard oil to my pantry and now this dish, I even felt like I might be breaking some sort of law.  And after dinner there was a very distinctive warmth (not spicy heat) in my mouth that couldn’t be attributed to anything but that mustard oil.  Who says cooking is boring?

Curried Pumpkin, serves two hungry people, originally inspired by a dish by Aktar Islam of Lasan

2 t mustard oil (or grapeseed oil, or other oil with a fairly high smoking point)

1 t whole fennel seeds

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November 8, 2010

Sunday Dinner, Porch to Table | Roasted Pumpkin with Italian Sausage

If you have friends or family coming over for an unexpected Sunday dinner at your house, don’t be alarmed.  You may already have what you need and have to look no further than your front porch

I couldn’t bear to just let the beautiful green Hokkaido pumpkin go to waste that we brought home from Rennick’s Family Farm a few weekends ago.  I came up with a dinner that requires almost no clean up aside from a pasta pot, but is still kind of a showstopper.  You’ll be surprised how easy this recipe is, requiring only about 15 minutes of hands-on time.  Italian sausage, mushrooms, sun-dried tomatoes and lots of fresh sage and thyme roasted in the pumpkin for about an hour turns these ingredients into a melange of marvelous Fall flavors for a bed of pasta.  Serve with a nice wine, some crusty ciabatta and a good olive oil, you’ll have a table full of happy company amazed at your skill in the kitchen.

Roasted Hokkaido Pumpkin Stuffed with Italian Sausage and Mushrooms

1 large, about 4 pounds, or 2 medium about 2 or 2 1/2 pounds heirloom pumpkins (Long Island Cheese or Green Hokkaido are good choices)

1 pound Italian sausage, a combination of sweet and hot, if you like, sliced in 1-inch pieces

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September 26, 2010

Japanese Crepes from Foodie Cart

Columbus, as the locals all know, has a fast growing number of food carts and food trucks.  PK loves Foodie Cart.  

Sweet people.  Tasty, creative crepes.  And a devoted following

Within two minutes of setting up, a healthy line had already formed, thanks to lots of followers on Twitter and FaceBook.

 

We sampled the two sweet crepes, not having room for the Tigertree BLT with E&C.   Sigh.  Next time, hopefully. 

We sampled the Azuki Stick and the Kabocha Pumpkin

 

The Azuki Stick was filled with azuki beans, strawberries and shredded mozzarella.   Nice, nice.  Very nice. 

Azuki Stick with strawberries and mozzarella.

 

And then the heavenly Kabocha Pumpkin Mont Blanc.  It was like Japanese pumpkin pie in a crepe.  Silky pumpkin, baked meringue and whipped cream.  

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