I may have mentioned that I butchered the big blue pumpkin 2 weeks ago.
It weighed in at 16 pounds (7.5 kilos).
I chose the biggest because I was making pumpkin bread
I cut it into large chunks, roasted it, then scooped out the flesh.
I made 4 loaves of pumpkin bread.. (4 cups)
Then I made pumpkin timbales (1 … Continue reading.....
I had a limited vegetable diet before I moved to this side of the pond: asparagus, beans, peas, corn, carrots, broccoli, cauliflower, spinach, red & white kidney beans, rutabagas (a Norwegian thing)….
I ate pumpkin, of course, but only in pie.
Since I’ve lived here I’ve added summer squash of all types, winter squash of all types, turnips, parsnips, artichokes, … Continue reading.....
Two pumpkin recipes in one week?
Yes, that is correct.
For my US readers who are now (or will be soon) thinking about Thanksgiving dinners and Thanksgiving menus I decided to get two of my favorite pumpkin recipes posted early.
Since we have rather a lot of pumpkins / winter squashes this year, that will be the only vegetable eaten … Continue reading.....
I’m calling this Pumpkin Gratin because, this time of year, any post with the word ‘pumpkin’ in it gets a lot of notice.
I suppose I could have also used ‘pumpkin pie spice’ but I don’t have any.
That’s not something readily available here as pumpkins have only recently been upgraded from pig food to people food.
Yes, I know … Continue reading.....
I have a love-hate relationship with spaghetti squash…..
I love eating it but I hate cooking it.
First – it’s hard.
I use my big cleaver and a mallet to cut it.
Second – it has to be scraped out twice. The initial scraping is to get all the seeds out, then it has to be scraped again … Continue reading.....
Once again it’s time for the Secret Recipe Club.
It’s also the last time…..
Sadly, after this month the group will be no more.
I’ve been a member for a bit more than a year and a half and in that time I’ve discovered some wonderful new blogs and some fantastic new cooks and recipes.
But, as Chaucer said … Continue reading.....
Butternut squash are big.
Well, at least the ones I grow in my garden are big. They usually supply us with a vegetable side dish for 3 or 4 meals.
A little advance planning makes at least one of those easy.
You can either use steamed or roasted butternut squash – or the leftovers from mashed squash for this gratin.… Continue reading.....
The heavy mallet mon mari uses for pounding reluctant floorboards into place is back in my kitchen.
It’s winter squash season again.
My heavy cleaver is perfect for cutting the squashes in half but, sometimes, it needs a little help. Rather than damage my cleaver – or my hand, I use the rubber mallet.
It was actually mon mari who … Continue reading.....