__________________________________________________
FOOD FUNNY
__________________________________________________
Thanks again to Linda Hadley "somewhere in Florida" for this
frightening food funny:
The Top Signs Your Kitchen is Haunted
9. Either the kitchen's haunted or my mother-in-law's cooking cabbage
again.
8. That's where you always find your Mummy.
7. The Pillsbury Doughboy has pins stuck in his head and you've got a
migraine.
6. Your pea soup keeps throwing up Linda Blair.
5. Eerily, the contents of your Thermos are either steaming hot or
frosty cold.
4. One morning you find your Ginsu knives arranged into a pentagram
on your ceiling.
3. Stands to reason; after all, everything in your pantry has long
since passed its expiration date.
2. You open a heavy door... you see an eerie light... you feel a
rush of cold air....
And the #1 Sign Your Kitchen is Haunted...
1. When you lift the Parkay lid, it moans "Rettub... Rettub..."
__________________________________________________
TODAY'S RECIPES
__________________________________________________
Everyone who has ever carved a jack-o'lantern has had a heap of seeds
to contend with. Many people just throw them away, while many of us
toast them for a savory snack. Here is a recipe that will please the
adults in your family as well as the kids, and they are a natural as a
cocktail snack for that up-coming Halloween party.
Curried Pumpkin Seeds
Seeds of one pumpkin
2 Tbs (30 ml) melted butter or olive oil
2 tsp (10 ml) curry powder
Salt to taste
Cayenne pepper to taste (optional)
Remove and discard the strings and flesh of the pumpkin that was
removed along with the seeds. Thoroughly rinse the seeds, then dry by
patting between layers of paper towels. Combine with the remaining
ingredients in a mixing bowl, coating the seeds thoroughly with the
spice mixture. Spread the seeds on a baking sheet and roast in a 350F
(180C) oven for 20 to 30 minutes, stirring occasionally, until lightly
browned.
__________________________________________________
The flesh of any winter squash, such as butternut, hubbard, or acorn,
can be substituted for the pumpkin in this Virgin Islands favorite.
Cream of Pumpkin Soup
1 lb (500 g) pumpkin flesh
1 Tbs (15 ml) butter
1 tomato, chopped
1/2 small onion, chopped
1 carrot, diced
1 cup (250 ml) cooked ham, diced
1 Tbs (15 ml) flour
3 cups pumpkin stock
1 bay (laurel) leaf
1 sprig fresh thyme
Salt and freshly ground pepper to taste
1 cup milk or cream
Cook the pumpkin in enough boiling water to cover for 15 to 20
minutes, until tender. Drain and reserve the cooking liquid. Mash
the pumpkin and set aside. In a large pot, melt the butter over
moderate heat and saute the tomato, onion, carrot, and ham for 5
minutes, stirring occasionally. Add the flour and stir to combine
well. Add the reserved pumpkin stock, bay leaf, and thyme. Bring to
a boil, reduce the heat, and simmer covered for 45 minutes. Add the
mashed pumpkin, salt, pepper, and milk and bring to a boil. Remove
the bay leaf and thyme sprig. Serves 4 to 6.
__________________________________________________
This recipe is so ridiculously simple that at first I hesitated to
publish it. I changed my mind because it is so incredibly delicious.
I have adapted it from "Paul Bocuse's French Cooking" (Random House,
1977) which I believe was the first cookbook written by the man many
consider to be the greatest living chef. This recipe isn't for those
of us who are watching the waistline or cholesterol intake because of
all the cream it calls for. You can substitute milk if you like and
still produce excellent results, but it just won't have the same
richness. So go ahead and splurge on this one, you'll be glad you
did. Just don't plan on eating it every day.
Paul Bocuse's Pumpkin Soup
1 6 to 8 lb (3 to 4 kg) pumpkin
1 cup toasted croutons
4 oz (100 g) grated gruyere cheese
Salt and pepper to taste
A grating of fresh nutmeg
12 cups (3 quarts, 3 L) cream or milk
Cut the top off the pumpkin so that it can be used as a soup tureen
and set the top aside. Remove the seeds and alternate layers of the
croutons and gruyere. Add salt, pepper, and nutmeg, and fill with the
cream or milk. Close the "tureen" as tightly as possible with the top
of the pumpkin. Place in a large, deep baking dish and bake in a 425F
(220C) for 2 hours. Present the pumpkin at the table, remove the top,
and using a spoon scoop out some of the flesh of the pumpkin and mix
it in with the soup, serving each diner some of the pumpkin along with
the soup. Hint: The first time I made this the pumpkin broke as I was
serving it, creating quite a mess. I recommend you cook it and serve
it in a container large enough to hold the liquid in case this
happens. Serves 8 to 12.
__________________________________________________
There is no denying that, collectively, early American colonists had a
sweet tooth. Sugar and other sweeteners were expensive and dishes
containing them were considered a luxury. Maple syrup was the
sweetener of choice in New England, but molasses, honey, or cane syrup
might have been used elsewhere.
Pumpkin Soup with Maple Cream
2 Tbs (30 ml) butter
1 medium onion, finely chopped
1 rib celery, finely chopped
4 cups (1 L) chicken or vegetable stock
2 cups (500 ml) fresh or canned pumpkin
puree (unsweetened)
2 cups (500 ml) half-and-half or milk
1/2 tsp (2 ml) ground ginger
Salt and freshly ground pepper to taste
For the garnish:
1/2 cup (125 ml) heavy cream whipped to soft peaks with
2 Tbs (30 ml) maple syrup
Heat the butter in a large pot over moderate heat and saute the onion
and celery until tender but now brown, about 5 minutes. Add the stock
and pumpkin puree and bring to a boil over high heat, stirring
frequently. Reduce the heat to low and stir in the half-and-half,
ginger, salt, and pepper. Bring back to a simmer but do not boil.
Serve garnished with a dollop of the maple cream. Serves 6 to 8.
__________________________________________________
When I was 10 years old my family moved to Montevideo, Uruguay (it's
the one just below Brazil and just above Argentina). We spent about
five years there and had the good fortune to visit Buenos Aires a
couple of dozen times. There we discovered this traditional
Argentinean dish and it has been a family favorite ever since.
You can basically use your favorite recipe for beef stew, with the
addition of the peaches and corn on the cob, and served in the pumpkin
shell as described below. Whatever you do, don't omit the peaches.
They make this dish unique and add a wonderful dimension of sweetness.
Carbonada (Argentinean Beef Stew)
3 Tbs (45 ml) butter
2 cloves garlic, finely chopped
1 large onion, chopped
2 tomatoes, coarsely chopped
1 green bell pepper, chopped
1 1/2 lb (700 g) tender beef, cut in cubes
Salt and freshly ground black pepper to taste
3 white potatoes, peeled and diced
3 sweet potatoes, peeled and diced
2 cups beef broth, consomme, or red wine
8 peach halves (fresh or canned)
4 ears of corn on the cob, cut into 1 in (2 cm) pieces
1 6 to 8 lb (3 to 4 kg) pumpkin, top removed and
seeds and membranes removed
Heat the butter in a large, heavy pot over moderate heat. Add the
garlic and onion and cook for 5 minutes, until tender but now browned.
Add the tomatoes, pepper, beef, salt and pepper and let cook for 15
minutes, stirring occasionally. Add the potatoes and sweet potatoes
and broth or wine. Stir and lower the heat and simmer for 45 minutes,
stirring occasionally and adding more liquid if necessary. Add the
peach halves and the corn and simmer for an additional 15 minutes.
Meanwhile, butter the rim of the pumpkin and salt and pepper the
inside liberally. Place in a large oven proof serving dish and bake
in a 350F (180C) oven for 20 to 30 minutes, until the flesh is tender
but still firm and still offers resistance to a fork. Do not allow
the pumpkin to become too soft or it will collapse. Fill the pumpkin
with the stew and serve immediately, including some of the cooked
pumpkin with each portion. Hint: I recommend you bake and serve the
pumpkin in the same dish to avoid breaking the pumpkin by handling it,
and in a dish large enough to hold the stew in case the pumpkin
bursts. Serves 6 to 8.
__________________________________________________
This recipe is as American as, well, pumpkin and corn. Both of these
are native to the Americas and were waiting for the first European
colonists when they arrived. Throw in a few wild onions, and you can
imagine the earliest immigrants sitting down to a dish very similar to
this. It can be served as a vegetable side dish, or as a vegetarian
main course by using vegetable broth or water instead of the chicken
broth.
Pumpkin with Onions and Corn
4 cups (1 L) peeled fresh pumpkin, cut into
1/2-inch (1 cm) dice
1 cup (250 ml) chicken broth (fresh or canned)
or vegetable broth or water
2 Tbs (30 ml) butter or olive oil
2 large onions, peeled and sliced
1 box (10 oz, 280 g) frozen corn (off the cob)
Salt and freshly ground black pepper to taste
Dash of cayenne (optional, or to taste)
Place the diced pumpkin in a 2 quart (2 L) covered sauce pan, along
with the broth and butter or oil. Layer the sliced onions on top of
the pumpkin and simmer covered over low heat for about 15 minutes,
until the pumpkin is barely tender. Add the corn, salt, pepper, and
optional cayenne and continue to cook an additional 5 to 8 minutes,
until the corn is done. Serves 6 to 8 as a side dish, 3 to 4 as a
main course.
__________________________________________________
Quick breads and cakes seem to be one of the more popular categories
of recipes I have published. Not only do they make excellent
breakfast and brunch items, but I know many of my readers like to have
them on hand to fend off hungry youngsters, and perhaps the occasional
oldster with a sweet tooth.
Easy Pumpkin Bread
1 3/4 cups (430 ml) all-purpose flour
1/4 tsp (1 ml) double-acting baking powder
1 tsp (5 ml) baking soda
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) ground cinnamon
1/4 tsp (1 ml) ground cloves
1 cup (250 ml) sugar
1/3 cup (80 ml) shortening or butter
2 eggs
1 cup (250 ml) canned pumpkin
1/3 cup (60 ml) milk combined with
1/2 tsp (2 ml) vanilla extract
1/2 cup (125 ml) chopped nuts (optional)
1/2 cup (125 ml) raisins or chopped dates (optional)
Sift together the flour, baking soda, salt, cinnamon, and cloves. In
a large bowl beat the sugar, shortening, and eggs until light and
fluffy. Add the pumpkin and beat to incorporate. Add the sifted dry
ingredients in 3 portions, alternating with the milk. Do not beat any
more than necessary to combine the ingredients. Fold in the optional
nuts, raisins, or dates. Pour into a greased 9 x 5 inch (22 x 12 cm)
loaf pan and bake in a preheated 350F (180C) oven for about 1 hour,
until the loaf has shrunk from the sides of the pan and a toothpick
inserted in the middle comes out clean. Makes 1 loaf.
__________________________________________________
To be honest, "low-fat muffin" has always been an oxymoron as far as I
am concerned. "Small lumps of wet clay" is a better description for
most I have tasted, but this one scores high on the taste-and-texture
scale and is relatively low in fat as well.
Pumpkin and Apricot Muffins
1 3/4 cups all purpose white flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground cloves
1 tsp salt
2 egg whites, lightly beaten
3/4 cup canned pumpkin
1/4 cup canola oil (or other low saturated fat oil)
1/3 cup brown sugar
1/3 cup non-fat milk
1/4 cup non-fat plain yogurt
1 tsp vanilla extract
1/4 cup dried apricots (about 6 to 8), chopped fine
2 Tbs chopped walnuts or almonds (optional)
Sift the flour, baking powder, baking soda, spices and salt into a
large mixing bowl. In another bowl mix the egg whites, pumpkin, oil,
brown sugar, milk, yogurt, vanilla, apricots, and optional nuts. Add
the wet ingredients to the dry ingredients, stirring as little as
possible to incorporate. Divide the mixture among twelve muffins cups
that have been greased or sprayed with a cooking spray. Bake in the
middle of a preheated 400F (200C) oven for 20 to 25 minutes, or until
the top of the muffins spring back when pressed. Makes 12 muffins.
__________________________________________________
According to my research staff *, today's recipe (or one like it,
actually) was a favorite of George Washington. It was called a pie in
George's day, and may have been the ancestor of the classic pumpkin
pie of today. Give it a try, and keep it in your repertoire as an
alternative to the more traditional version that we are all familiar
with.
* In my never-ending effort to give credit where credit is due, my
tireless staff of researchers consists of: me.
Baked Whole Pumpkin Pie
A 4 to 6 lb (2 to 3 kg) pumpkin
6 eggs
2 cups (500 ml) whipping cream
1/2 cup (125 ml) brown sugar
2 tsp (10 ml) molasses
1/2 tsp (2 ml) freshly grated nutmeg
1 tsp (5 ml) cinnamon
1/2 tsp (2 ml) allspice
1/4 tsp (1 ml) powdered ginger
2 Tbs (30 ml) butter
Remove the top of the pumpkin and scrape out the seeds and membranes
as though you were making a jack-o'lantern. Mix the remaining
ingredients together except the butter and pour into the pumpkin. Top
with the butter, put the lid of the pumpkin in place, and place in a
large baking dish. Bake at 350F (180C) for 1 to 1 1/2 hours, until
the mixture has set. Serve from the pumpkin at the table, scraping a
little of the pumpkin flesh to accompany each serving. Serves 6 to 8.
__________________________________________________
Here is a moist cake that will remind you of the traditional American
pumpkin pie.
Pumpkin Cake with Rum Sauce
1/2 cup (125 ml) canned pumpkin
1/2 cup (125 ml) brown sugar, lightly packed
4 Tbs (60 ml) butter or margarine
1/4 cup (60 ml) molasses
1 egg
1 1/2 cups (375 ml) all-purpose flour
1/2 tsp (2 ml) baking powder
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) each ground allspice, cloves, and ginger
Combine the pumpkin, brown sugar, butter, molasses, and egg and beat
until light and fluffy. Add the remaining ingredients and beat slowly
just until the dry ingredients are incorporated. Pour into a greased
8-inch (20 cm) square baking dish and bake in a preheated 350F (180C)
oven for 30 to 40 minutes, until a toothpick inserted in the center
comes out clean. Cool on a wire rack and serve with rum sauce (recipe
below). Serves 8 to 12.
Rum Sauce
1/4 cup (60 ml) sugar
1 Tbs (15 ml) cornstarch (cornflour)
1 1/4 cups (310 ml) milk
2 Tbs (30 ml) dark rum or 1/2 tsp (2 ml) rum extract
2 Tbs (30 ml) butter
1/2 tsp (2 ml) vanilla extract
A grinding of fresh nutmeg
Combine the sugar and cornstarch in a small saucepan. Add the milk
and rum. Bring to a boil over moderate heat, stirring constantly.
Remove from the heat and stir in the remaining ingredients. Serve
warm. Makes about 1 1/2 cups (375 ml).
__________________________________________________
And here's a special Halloween recipe from the dungeon... er, I mean
the kitchen here at Culinary Cultures:
Ooey, Gooey, Munchy, Crunchy Eye Balls
2 lbs Grass-fed ground beef 75% lean
4 strips lean high quality bacon, finely sliced
1/2 cup fresh raw beet, (peeled and 1/4"
1/2 cup Bermuda or red onions, peeled and 1/4" diced
1/2 cup celery, 1/4" diced
1/2 cup Tequila Gold
4 whole eggs
1 cup roasted walnuts, med chop
1/2 cup red pimentos, canned, finely diced
1/2 cup tomato ketchup
16 large whole green olives stuffed with pimentos
8 slices buttermilk bread, 1/2" diced
1 1/2 cups heavy cream
2 tsp sea salt or kosher salt
1 tsp ground peppercorn mixture
1/2 tsp freshly ground nutmeg
2 cups tomato juice
1/2 cup tomato paste
2 Tbs fresh basil, sliced fine
6 cups fresh beet greens, 1/4" thin slices, steamed
4 oz creme fraiche
1/2 cup beet root, poached and shredded
Heat heavy gauge saute pan to med. high heat and cook bacon until
med. crisp. Add diced beets, onions and celery and cook till lightly
browned or "caramelized." Add Tequila and deglaze pan removing all
drippings and cook for 5 minutes on med. high heat. Set aside to
cool. Mix together bread, cream, salt, ground pepper and nutmeg and
let rest for 10 minutes. Mix ground beef with bacon and onion
mixture, walnuts, pimentos and ketchup. Fold bread mixture and meat
mixture together. Form 2.5 oz. meatballs and carefully insert green
olives with pimento facing upward. Place meatballs on sheet pan with
lined with Exopat baking mat being careful to mold meat ball onto
baking tray with pimentos facing upward. Cook at 350 degrees
Fahrenheit for approx. 25 minutes until internal temperature reaches
155 degrees Fahrenheit. Let meatball cool slightly, drain grease and
hold warm. Mix tomato juice with tomato paste, heat till warm and mix
in fresh basil. Place meatballs, pimento olive facing up, on a warmed
serving platter lined with sauteed beet greens drip tomato sauce
mixture over meatballs and garnish with dollops of creme fraiche and
shredded beet root. Makes 16 2-oz meatballs.
Received on Sat Oct 30 10:07:21 2004
This archive was generated by hypermail 2.1.8 : Mon Nov 01 2004 - 00:01:00 EST