After making a plain flan, I decided to try a seasonal adaptation. The pumpkin layers a little bit, but otherwise, this pumpkin flan …
Pumpkin
Grilled Pumpkin Salad
I’ve been feeling a little blue lately.
After making the blue cheese souffle, I wanted to find another recipe for the pungent cheese. With a crisp Fall day on hand, and several pumpkins beckoning, I decided to throw some pumpkin slices on the grill. I marinated the pumpkin slices with ginger, olive oil, salt, and pepper, and then tossed them on the grill. A few grill marks later, I combined the hot gourds with blue cheese and the salad regulars, for a real American salad.
Indeed, pumpkins are one of the continent’s oldest crops, having been first cultivated thousands of years ago by Native American tribes. During the colonial era, the tribes routinely prepared …
Pumpkin Pie with Pumpkin Seed Crust
Pumpkin isn’t just a scary face anymore.
Carving pumpkins seem to dominate the Fall season, their faces appearing on plastic buckets and billboards, their representatives occupying porch steps and window sills. When we think of pumpkin patches and Halloween, we have carving pumpkins in mind. And that’s sad. Pumpkins have become one of the few vegetables – if not the only one – that has been turned from a food into a decorative device to be discarded. Etching and cutting a design into a vegetable should not be intuitive.
Instead, we should look away from the beasts and monsters, and turn our sights towards sweeter pursuits. Pie pumpkins, unlike the carving pumpkins, are …
Pumpkin-Ginger Souffle
Nothing says Fall like the bright orange and reds that surround the season.
The glow of flickering candles set in hollowed-out pumpkins. Crimson leaves swept aside by an errant football. Classroom displays of construction-paper cornucopias and scissor-cut turkey feathers. A scarecrow, straw tumbling from his furrowed brow, as he patrols a lonely field. Thoughts of the harvest and a Thanksgiving meal.
What evokes Fall for you?…
Pumpkin Redux: Pumpkin Bread
When I first started cooking, the first effort was just that – a rough, initial effort to make something edible. If things went awry, it was helpful to have ingredients in reserve. So I got in the habit of stockpiling my cooking ammunition. If a recipe called for a cup of something combustible, I tried to have an extra cup (or two) on hand.
But as my learning curve has progressed,…