Favorite pumpkin dishes?
I LOVE the fall. The crisp air gets me moving and I want to start baking again. I tend to fall off that wagon during the summer months. It's more about the grill and less about heating the entire kitchen to 110 degrees.
I wanted to ask about everyone's go-to pumpkin food during the fall. I love pumpkin anything, but would push my small kids out of the way for a good pumpkin roll or pumpkin coffee cake. I like pumpkin pie, but I'm also in to pumpkin stuff that is savory. My farmer's market in Phoenixville has a pumpkin ravioli that is to die for!
A very decadent thing;
Take a whole pumpkin, remove seeds. Slice a good baguette, butter each slice, fill the pumpkin with them, sprinkling each layer with roughly grated Parmesan cheese . Pour in enough cream to cover. Bake at 350 for an hour . Scoop the softened insides into your bowl along with the stuffing.
I am posting a modified version of Taste of Beirut's kibbeh krass recipe.
21 oz. cooked pumpkin
5 oz. grated onion
10 oz. fine bulghur, soaked
6 oz. AP flour
2 tsp. Aleppo pepper
1 tsp. each cumin, coriander, cinnamon, allspice, salt, white pepper
2 large onions, chopped, and divided in half
1 lb. greens (spinach, chard, kale, etc.)
15 oz. chickpeas
8 oz. toasted walnuts
salt, cumin, coriander, allspice, nutmeg
sumac, pomegranate molasses or lemon juice to taste
Combine the ingredients for the shell in a food processor until it forms a uniform paste. Transfer to a bowl, cover with plastic wrap and hold in the refrigerator.
To prepare the filling, saute the onion until translucent, add the greens and cook until wilted. Add the chickpeas to heat thru and season as desired.
Prepare the kibbeh balls using moistened hands, fill, seal and fry until crisp. Serve with labneh or lemon juice.
Here's a recipe for baked Pumpkin Kibbeh that I cobbled together from a few different sources, including, of all people, Emeril. It's a tasty and unique vegetarian entree, but different from the individual fried portions.
Alkapal, here's how I make pumpkin kibbeh, compiled from several different recipes and what I could figure out from the local Lebanese restaurant where I first had it. The recipe is for one large dish, but I'm sure you could just make it in ramekins and adjust the cooking time. I'm sure it's not completely traditional, but it's tasty. (In looking on-line at recipes, it actually looks a lot like Emeril's, so that's probably where I got most of the recipe.)
1 cup fine cracked bulgur wheat
1 1/2 cups tightly packed pumpkin, not too watery
3 tablespoons flour
1/4 small onion, finely chopped or grated
1 small clove garlic, minced or pressed
1/4 teaspoon cumin
1/4 teaspoon coriander
1/2 teaspoon salt
pepper to taste
1/4 teaspoon ground sumac
1/2 teaspoon pomegranate molasses
Soak bulgur in very hot water for 30 minutes. Drain thoroughly. Place onion and garlic in food processor and blend, then mix in the rest of the ingredients.
2 tablespoon olive oil
Remainder of the small onion, chopped
1 small clove garlic, crushed
about 10 ounces fresh spinach, washed and coarsely chopped
1/4 teaspoon cumin
1/4 teasspoon coriander
1/2 teaspoon salt
pepper to taste
1/4 teaspoon ground sumac
1/4 teaspoon pomegranate molasses
1/4 cup chopped walnuts
1/4 cup pine nuts, toasted
1/2 cup cooked chick peas, coarsely chopped
About 3 tablespoons melted butter or olive oil for assembling.
Cook onions in olive oil until softened. Add garlic and cook for a minute or two. Add spices and molasses and cook for a minute more. Add spinach, cover pan and let spinach wilt. Add remaining ingredients and heat through.
Spread a little less than half the kibbeh in the bottom of an oiled casserole at least 8"x8". Add the filling, and then dollop the remaining kibbeh over the filling and do your best to spread it to form a uniform cover. Drizzle olive oil or melted butter or the top, and then if you want cut a diamond pattern on the top. Bake at 325 degrees for about 30-40 minutes, until lightly browned.
You can certainly use canned pumpkin for this, but if you decide to use a fresh sugar pumpkin, it is pretty easy to prepare if you cut it open, remove the seeds, cut it into pieces and then microwave in a covered dish with a little water. At five minute intervals, move the pieces around so they will cook evenly. When it's soft, let it cool a little and you can peel the skin off quite easily.
I love the usual pumpkin things, but I really do love plain pumpkin, prepared like butternut squash, mashed with salted butter, pepper, and the slightest, slightest dashes of cinnamon and cayenne.
I also LOVE roasted pumpkin seeds. When I was a little kid, while my dad carved the Halloween pumpkin, he put me on "seed duty"...probably so I wouldn't start getting in the way of the knife!!!. Man, those were/are good little nibbles.
My husband came up with this recipe to utilize leftover roasted vegetables and pork. It's become one of our more requested meals by family and friends and is really good no matter which meat or vegetables you use.
Saute garlic and sage and some crumbled thai red hot or bird's eye chili peppers (or red pepper flakes if that's all you have) in a generous amount of olive oil until the garlic is deep golden brown and the sage is crispy. Add some canned whole tomatoes in their juice and season with salt and pepper to taste. Toss in whichever roasted vegetables and leftover cubed meat you have on hand and simmer until it looks right to you. My hubby likes to leave the pot uncovered to thicken it up. It's really simple but ridiculously satisfying.
Last night hubby made one with butternut squash, carrots, cippolini onions, and served it with some gougeres I had previously frozen to sop he sauce up with. Perfect for fall and a great way to use up the half of a roasted butternut squash I had lying around. Accidentally a meatless Monday to boot!
Mix baked pumpkin in with oatmeal for a super filling breakfast
Roasted pumpkin soup-use a puree of soaked raw cashews plus water to add an extra rich taste
re: pine time
OMG! I thought I had tried everything pumpkin. That sounds like heaven!
Got any good tips for filling samosa skins? The one time I tried doing it we got something tasty BUT they looked just awful and what I remember of it was something the equivalent of standing on one foot while trying to touch my nose with my elbow.
My parents gave me 3 sugar pumpkins from their garden (about 6-8" round) last month. I finally prepared them this weekend - first by microwave steaming them until tender, scooping out the flesh, then pureeing. That gave me a pumpkin puree base and I'm going to make:
- Pumpkin waffles (from Smitten Kitchen): that was Sunday brunch and they were delicious! Made the house smell like autumn with the pumpkin spices. It made 20 waffles and now we have a bunch in the freezer.
- Pumpkin bread: recipe from The Artisan Bread Machine book. Will be making that tomorrow!
- Pumpkin pie: I read the recipe ahead of time and froze the appropriate amount for the pie which I'll make next weekend.
Not bad for 3 small pumpkins!
Sweet Pumpkin Bread: http://www.kitchenlink.com/cookbooks/.... If you come up with an outrageously good pumpkin scone, please let me know... There's also a Pumpkin Pot De Creme at For Love of the Table I want to try: http://www.forloveofthetable.com/2010.... On the same site, Paige gives a very good description of preparing fresh pumpkin to use in baked goods.
Has anyone made the pumpkin pie on the cover on Fine Cooking. It looks incredible but maybe a little too sweet. I was thinking of making it and serving it with unsweetened whipped cream. Would love to hear what people think of it, anyone?
Pumpkin black bean soup with turkey (from epicurious, I think). The original recipe called for ham, but I keep kosher, so I sub in turkey. It's delicious and easy--basically onions, garlic, canned pumpkin, tomatoes and black beans (pureed), and some cumin, vinegar, s&p for seasoning. Leave some beans whole for texture and add diced turkey/ham. Hearty and delicious.
Almost anything that calls for tomato sauce can be made with a mixture of pumpkin puree and tomato sauce for savory interpretations. Pumpkin chili and pumpkin lasagne are tasty examples.
First of all: PIE PUMPKINS! They're getting more available all the time - grocery stores, not just farmer's markets. They're the size of a bowling ball and almost as heavy. They're bred to be meaty, sweet, and tender, not thin-walled and fibrous like a carving pumpkin. Split it longitudinally, clean out, roast face down for an hour, then cut the meat from the peel. I have a problem with yield 'cuz it's so good just like that!
I took a dip and a main to a potluck last weekend:
Pumpkin hummus: cumin & tahini are wonderful with squashes. http://www.myrecipes.com/recipe/pumpk...
I made a pumpkin cremini sage ragu for a "ziti bake", too.
My favorite things to do with it:
-Pumpkin pie. This recipe from Penzey's is outstanding:
I make a different crust recipe: either CI's with vodka or this one, which is much easier to work with and quite delicious: http://allrecipes.com/recipe/bakers-s...
-Another favorite is pumpkin mac 'n cheese. I make a pumpkin mornay sauce with parmesan, cheddar, and sage. Some aged gouda is good, too, if you have it. Top with toasted panko breadcrumbs and chopped pistachios.
-I love this pumpkin bread (no chocolate chips): http://projects.washingtonpost.com/re...
-I have a pumpkin bar recipe on my blog (in my profile) that is great drizzled with cream cheese glaze/icing.
-Pumpkin ravioli using won ton wrappers. I use this recipe as a starting point, but spice it up with warm and hot spices (cinnamon, nutmeg, cumin, hot pepper flake, allspice, seasoned salt), sauteed minced garlic and shallot, and add fresh sage and grated hard cheese (Parm. Regg., pecorino romano, aged gouda, etc.) to the filling: http://www.myrecipes.com/recipe/sweet...
-Pumpkin chiffon pie with gelatin in the pumpkin layer and a baked cheesecake layer. Lots of recipes online. Good on a graham-cracker crumb/gingersnap crust.
-This pumpkin chiffon recipe also looks good: http://old.post-gazette.com/food/2002...
Just served this one yesterday as part if a welcome back brekkie:
Used pumpkin and some random veggies (leek, celery, carrot) that were languishing in my refrigerator, which I browned with a touch of garlic in a pan while preparing the crust. Also, as I was lacking spelt I just made a quick press-in olive oil crust.
I was sought out so one eater could declare it "the best". Not sure about that, but a nice use of pumpkin for sure :)
Easy! Pumpkin soup, pumpkin pie and pumpkin ice cream!! Yummy!!! I'm stocking up on canned pumpkin at Trader Joe's to last me for a few months.