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Lovely pumpkin recipe

Shog is making a Pumpkin Stuffed with Everything Good even now, and the apartment smells wonderful. I'm really pleased that he found this recipe on his own because it means, should all go well, that he'll be amenable to my playing with it—and thus eat more pumpkin (and anything else I might "hide" in a pumpkin). It's rare to see the man so excited about eating fruit. *dances*

Tomorrow, Shog's making pasties; that is also an excellent development (even though the man finds it shocking that I believe carrots would make a nice addition to pasties and refuses to consider it).

I'm so glad that autumn has come!

What are some of your favorite fall recipes?


( 13 comments — Leave a comment )
Nov. 8th, 2010 02:02 am (UTC)
This sounds really good- kind of savory bread pudding in a veggie shell. I think I definitely have to try this.

And it probably goes equally well w/ any kind of stuffable squash.

Not sure I have too many favorite fall recipes, though I'm partial to apples and onions fried up together w/ pork or sausage, and am getting in the habit of making squash soup more often (butternut is traditional, but I like buttercup)- put in crockpot with an onion, a couple apples (if you have them), and/or carrots, and/or sweet potato- like most crock pot soups, it a whatever you have around thing. Add ham or bacon if you want, or else ginger and nutmeg or mace. Cook till the veggies are soft, then puree.

If you look online, there are all sorts of different seasoning variants for this. Some recipes call for adding cream. I'm sure that would be good, but it's not necessary.
Nov. 8th, 2010 02:18 am (UTC)
Oh, this sounds wonderful. I'll have to try it.

Last night, I made potatoes, carrots, and onions in a milk gravy with just a little cheese and roasted broccoli and cauliflower on the side. It was so good. I'll have to revisit it and work out proportions.
Nov. 8th, 2010 03:02 am (UTC)
Curried carrot soup is my cool weather favorite. The Husband won't touch it so when I make it it's all for me!
Nov. 8th, 2010 03:59 am (UTC)
http://www.mugglenet.com/misc/rosmertas/pumpkinjuice.shtml I assume they mean pumpkin puree for the squeeze pumpkin bit.

I currently love butternut squash soup. Has just the right spicyness and a hint of creamy goodness.
Nov. 8th, 2010 08:32 am (UTC)
I've made Carbonada Criolla for Halloween every year for the last ten years. I think my recipe is Argentinian (so a highly non-ethnic choice for a Brit) - most of its ingredients certainly originate from the American continent (pumpkin, corn, sweet potatoes). We serve it in the hollowed-out and lightly baked pumpkin. I'd be happy to send the recipe if you don't have it. And ditto a more European pumpkin dish of chicken, pumpkin and flageolet beans with garlic and caraway seed (itself adapted from a non-kosher French recipe that used rabbit). Delicious.
Jan. 17th, 2011 09:23 pm (UTC)
I'd love the recipes; they sound delicious. :)
Jan. 19th, 2011 09:48 am (UTC)
Here's the chicken one:

Chicken and pumpkin with flageolets and caraway
Oven temperature 180°C/350°F

1 tablespoon olive oil
2 teasps caraway seeds
750g/1½ lb chicken (skinless joints or chopped breast; lower cooking time for the latter)
4 cloves garlic, chopped
125g/4 oz butter
1kg/2 lb pumpkin, chopped
2 teasps green peppercorns
150ml/5 floz white wine or water
400g/14 oz can flageolet (preferably) or cannellini beans
150ml/5 floz carton of sour cream

Preheat oven. Heat olive oil in flameproof casserole over medium heat, add caraway seeds and stir around for a moment. Add chicken and seal both sides. Stir in chopped garlic, stir around for half a minute then turn off heat. Add butter, cut into pieces. When it has melted, add chopped pumpkin, white wine and a little salt. Stir to mix then cover casserole with tight-fitting lid (use foil to seal if necessary) and cook 1¼ hours.
Stir casserole to break up pumpkin into a near-purée. Drain beans into sieve and rinse under hot tap before stirring into casserole. Cover again and continue to cook for around 20 minutes. Add salt if necessary.
Just before serving, stir in sour cream and sprinkle with chopped parsley.
Jan. 19th, 2011 10:14 am (UTC)
Thank you!
Jan. 23rd, 2011 11:38 am (UTC)
And the beef one:

Carbonada Criolla

If you intend to serve the stew inside the pumpkin, choose a pumpkin that is the right size for the bottom half to be supported in the oven by a round ovenproof dish or large Pyrex bowl. Scoop out the pumpkin as you would for making a jack o’lantern, leaving a good strong wall, chucking the seedy bit and keeping the flesh for the stew (in fact, it is better if you add more – I tend to buy two pumpkins, one for the porch and the other for the stew, and use the flesh of both in the stew).

2 large onions, chopped
4 large cloves garlic, chopped
Olive oil
1½kg (3lb) chuck steak, cubed
1 (14 oz) tin chopped tomatoes
1 tbsp tomato
2 litres (4 US pts?) beef stock
Bouquet garni
Heaped teaspoon oregano
Salt, pepper
1kg (2 lb) sweet potato (NOT parsnip which is often given as an alternative), peeled & cubed
1kg (2 lb) potatoes, peeled & cubed
1kg (2 lb) pumpkin, cut in chunks
400g (14oz; 2 tins?) sweetcorn or ½kg (1 lb) frozen
2-4 heads corn on cob, cut into 1cm/½ inch slices
12 canned white peach halves
Juice/syrup from peaches

Cook onion and garlic in a little oil until soft but not browned. Transfer to a large pan. Brown the beef in the oil, adding more oil if necessary, then add it to onion in pan. Stir into meat the tomatoes, tomato purée, half the stock, herbs, a little s&p. Cover and simmer until the meat is almost cooked – an hour or so. Add the sweet potato, potato and pumpkin, with more stock so the contents of the pan are just covered. Simmer covered for 20-30 minutes until the meat is tender, the potatoes are cooked and the liquid is thickened with mushed pumpkin. Stir in the sweetcorn and peaches and simmer for a further 15 minutes. Taste and adjust seasoning, adding a little of the peach syrup to sweeten if you wish and fish out the bouquet garni if you can find it.

When you have added the potato and pumpkin, put the prepared pumpkin shell, with its lid separately, into the oven at 190°C/375°F for the half hour, keeping an eye on it so the walls don’t get close to the point of collapse (though this isn’t a disaster – you just can’t serve it as impressively) and remembering that it is going to go in the oven with the stew in it for ten minutes at the end.

When the stew is cooked, transfer the pumpkin to the ovenproof dish or bowl to support it then ladle in the stew. Put a sheet of foil larger then the top of the pumpkin over the opening before putting on the lid, otherwise the lid tends to fall into the stew at the last minute and be very tricky to remove. Cook in the oven for ten minutes.
Jan. 24th, 2011 04:12 am (UTC)
Yum! Thank you!
Nov. 8th, 2010 11:37 am (UTC)
That pumpkin recipe sounds delicious.

I always put carrots in my pasties. :)
Nov. 8th, 2010 03:47 pm (UTC)
That pumpkin sounds amaaaazing.

The remains of our Hallowe'en pumpkin got dried out in the oven and baked into scones which ended up tasting like pumpkin pie.
Nov. 9th, 2010 01:55 am (UTC)
Stuffed pumpkin? That must be delicious, although I'm not familiar with the concept.

Fall recipes... Thanksgiving Turkey? :D
( 13 comments — Leave a comment )