4 cups half and half 2 cups heavy whipping cream 2 vanilla beans 1 1/2 cups white sugar 1/2 cup light brown sugar 7.5 oz canned pumpkin 1 tsp. nutmeg 1 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. ground cloves
Combine all dairy into a saucepan along with the sugar. Split and scrape the vanilla beans into the dairy and sugar mixture. Bring to 170 degrees F. to dissolve sugar then let cool at room temperature. Chill in the refrigerator overnight. While dairy is heating, grate nutmeg into pumpkin and add the other spices. Mix in a bowl to combine and chill overnight in the refrigerator. The next day, take pumpkin and dairy mixture out. Filter dairy mixture to remove large vanilla bean pieces. Add some of the dairy mixture to the pumpkin and mix well to loosen it up. Then mix both the dairy and pumpkin together. Freeze in your ice cream freezer according to the manufacturer's instructions. Let the ice cream harden for at least two hours unless serving all immediately.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Ingredients 1 cup sugar 1/2 cup water 1/8 teaspoon fine sea salt 3/4 cup raw green (hulled) pumpkin seeds (not toasted; 4 oz)
Preparation
Put a 24- by 12-inch sheet of parchment on a work surface and anchor corners with pieces of tape. Bring sugar, water, and sea salt to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Cook mixture, without stirring, washing down any sugar crystals from side of pan with a pastry brush dipped in cold water, until syrup registers 238°F (soft-ball stage) on thermometer, 10 to 12 minutes (sugar syrup will be colorless). Remove from heat and stir in seeds with a wooden spoon, then continue stirring until syrup crystallizes, 3 to 4 minutes.
Return pan to moderate heat and cook, stirring constantly, until sugar melts completely (sugar will continue to dry and become grainy before melting) and turns a deep caramel color, 4 to 5 minutes more (seeds will be toasted). Carefully pour hot caramel mixture onto parchment and carefully cover with another sheet. Immediately roll out(between sheets of parchment) as thinly as possible with a rolling pin, pressing firmly. Remove top sheet of parchment and immediately cut brittle into pieces with a heavy knife or pizza wheel. Cool brittle completely, then peel paper from bottom. (Alternately, break brittle into pieces once cool.)
Cooks' note: Brittle can be made 2 weeks ahead and kept, layers separated by wax paper, in an airtight container.
Smoky Braised Mexican Pumpkin (courtesy Rick Bayless)
FOR THE ROASTED TOMATILLO-CHIPOTLE SALSA
3-6 canned chipotle chiles en adobo 3 large cloves garlic 5 medium (about 8 oz) tomatillos, husked, rinsed, and halved
FOR THE PUMPKIN 2 medium round, or 4 to 5 plum, ripe tomatoes, or one 15-ounce can fire-roasted tomatoes
1 TBS olive oil 1/2 lb lean, boneless pork shoulder, cut into 1/2-inch pieces (optional) 1 medium white onion, thinly sliced 1 1/2 cups sliced Swiss chard 1 teaspoon coarse salt 4 cups peeled, seeded, and cut into 3/4-inch cubes fresh pumpkin, preferably from a 1 1/2-pound wedge cut from a tan or green Mexican pumpkin or a 2-pound pie pumpkin
Directions
1. Make the salsa:
2. Place garlic and tomatillos in the skillet. Toast, turning occasionally, until soft and blackened in some spots, 3 to 4 minutes for the tomatillos and about 5 minutes for the garlic. Transfer garlic, tomatillos, and their juices to the bowl of a food processor or jar of a blender.
3. Drain chiles, either from the soaking water or their canning liquid, and discard liquid. Add chiles to the tomatillos and process to a fine-textured puree. Set aside.
4. If using fresh tomatoes, place tomatoes on a baking sheet and place baking sheet 4 inches below the preheated broiler. Roast until blackened on one side, about 6 minutes. Turn tomatoes over and roast on the other side, an additional 6 minutes. Let cool, then peel and roughly chop. Transfer tomatoes and any juices to a small bowl; set aside.
5. In a large heavy skillet, heat oil over medium-high heat. Add pork, if using, and onions; cook, stirring and scraping up browned bits of meat with a wooden spoon, until pork is nicely golden, about 10 minutes.
6. Add reserved salsa, tomatoes, and 3 to 4 tablespoons water; stir to combine. To make this dish ahead of time, cover and refrigerate sauce for up to 2 days, then continue cooking as follows.
7. Preheat oven to 350 degrees. Place pumpkin evenly in a 9-by-9-inch glass baking dish. Pour over pork mixture. Cover baking dish with foil and bake until pumpkin is tender, 40 to 45 minutes. Dish can be cooled and refrigerated at this point, if desired, then continue cooking as followed when ready to serve.
8. To continue cooking, uncover dish and raise the oven temperature to 400 degrees. Continue baking until sauce has reduced slightly and top becomes crusty, about 15 minutes. Serve immediately.
Butter, for baking dish 1 baguette, (8 ounces) sliced 1/2 inch thick 4 large eggs 1 quart half-and-half 1 can (15 ounces) pumpkin puree 1 cup packed light-brown sugar 1 tablespoon pumpkin-pie spice 1 teaspoon vanilla extract 1/4 teaspoon salt Confectioners' sugar, for dusting Sweetened whipped cream, for serving (optional)
Directions
1. Preheat oven to 300 degrees. Butter an 8-inch square or 2-quart shallow baking dish; set aside. Toast bread on a baking sheet in oven, turning occasionally, until lightly browned, 20 to 25 minutes. Remove from oven.
2. In a large bowl, whisk together eggs, half-and-half, pumpkin puree, brown sugar, pie spice, vanilla, and salt. Add toasted bread; cover with plastic wrap, pressing it directly onto surface. Place a plate small enough to fit inside bowl on top of plastic; weight with a large canned good. Let soak until bread is saturated, about 25 minutes.
3. Transfer mixture to prepared dish, spreading evenly. Bake on a baking sheet until firm and a toothpick inserted in center comes out clean, 60 to 70 minutes. Serve warm or at room temperature, dusted with confectioners'; sugar and topped with whipped cream, if desired.
2 tablespoon extra-virgin olive oil, 1 turn of the pan 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock, found on soup aisle 1 can (14 1/2 ounces) diced tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree (found often on the baking aisle) 1 cup heavy cream 1 tablespoon curry powder, 1 palm full 1 1/2 teaspoons ground cumin, 1/2 palm full 1/2 teaspoon cayenne pepper, eyeball it in the palm of your hand Coarse salt 20 blades fresh chives, chopped or snipped, for garnish
Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.
8 comments:
Pumpkin Pie Ice Cream
4 cups half and half
2 cups heavy whipping cream
2 vanilla beans
1 1/2 cups white sugar
1/2 cup light brown sugar
7.5 oz canned pumpkin
1 tsp. nutmeg
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
Combine all dairy into a saucepan along with the sugar. Split and scrape the vanilla beans into the dairy and sugar mixture. Bring to 170 degrees F. to dissolve sugar then let cool at room temperature. Chill in the refrigerator overnight. While dairy is heating, grate nutmeg into pumpkin and add the other spices. Mix in a bowl to combine and chill overnight in the refrigerator. The next day, take pumpkin and dairy mixture out. Filter dairy mixture to remove large vanilla bean pieces. Add some of the dairy mixture to the pumpkin and mix well to loosen it up. Then mix both the dairy and pumpkin together. Freeze in your ice cream freezer according to the manufacturer's instructions. Let the ice cream harden for at least two hours unless serving all immediately.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Pumpkin Seed Brittle
Active time: 30 min
Servings: Makes 12 servings
Ingredients
1 cup sugar
1/2 cup water
1/8 teaspoon fine sea salt
3/4 cup raw green (hulled) pumpkin seeds (not toasted; 4 oz)
Preparation
Put a 24- by 12-inch sheet of parchment on a work surface and anchor corners with pieces of tape. Bring sugar, water, and sea salt to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Cook mixture, without stirring, washing down any sugar crystals from side of pan with a pastry brush dipped in cold water, until syrup registers 238°F (soft-ball stage) on thermometer, 10 to 12 minutes (sugar syrup will be colorless). Remove from heat and stir in seeds with a wooden spoon, then continue stirring until syrup crystallizes, 3 to 4 minutes.
Return pan to moderate heat and cook, stirring constantly, until sugar melts completely (sugar will continue to dry and become grainy before melting) and turns a deep caramel color, 4 to 5 minutes more (seeds will be toasted). Carefully pour hot caramel mixture onto parchment and carefully cover with another sheet. Immediately roll out(between sheets of parchment) as thinly as possible with a rolling pin, pressing firmly. Remove top sheet of parchment and immediately cut brittle into pieces with a heavy knife or pizza wheel. Cool brittle completely, then peel paper from bottom. (Alternately, break brittle into pieces once cool.)
Cooks' note:
Brittle can be made 2 weeks ahead and kept, layers separated by wax paper, in an airtight container.
Smoky Braised Mexican Pumpkin
(courtesy Rick Bayless)
FOR THE ROASTED TOMATILLO-CHIPOTLE SALSA
3-6 canned chipotle chiles en adobo
3 large cloves garlic
5 medium (about 8 oz) tomatillos, husked, rinsed, and halved
FOR THE PUMPKIN
2 medium round, or 4 to 5 plum, ripe tomatoes, or one 15-ounce can fire-roasted tomatoes
1 TBS olive oil
1/2 lb lean, boneless pork shoulder, cut into 1/2-inch pieces (optional)
1 medium white onion, thinly sliced
1 1/2 cups sliced Swiss chard
1 teaspoon coarse salt
4 cups peeled, seeded, and cut into 3/4-inch cubes fresh pumpkin, preferably from a 1 1/2-pound wedge cut from a tan or green Mexican pumpkin or a 2-pound pie pumpkin
Directions
1. Make the salsa:
2. Place garlic and tomatillos in the skillet. Toast, turning occasionally, until soft and blackened in some spots, 3 to 4 minutes for the tomatillos and about 5 minutes for the garlic. Transfer garlic, tomatillos, and their juices to the bowl of a food processor or jar of a blender.
3. Drain chiles, either from the soaking water or their canning liquid, and discard liquid. Add chiles to the tomatillos and process to a fine-textured puree. Set aside.
4. If using fresh tomatoes, place tomatoes on a baking sheet and place baking sheet 4 inches below the preheated broiler. Roast until blackened on one side, about 6 minutes. Turn tomatoes over and roast on the other side, an additional 6 minutes. Let cool, then peel and roughly chop. Transfer tomatoes and any juices to a small bowl; set aside.
5. In a large heavy skillet, heat oil over medium-high heat. Add pork, if using, and onions; cook, stirring and scraping up browned bits of meat with a wooden spoon, until pork is nicely golden, about 10 minutes.
6. Add reserved salsa, tomatoes, and 3 to 4 tablespoons water; stir to combine. To make this dish ahead of time, cover and refrigerate sauce for up to 2 days, then continue cooking as follows.
7. Preheat oven to 350 degrees. Place pumpkin evenly in a 9-by-9-inch glass baking dish. Pour over pork mixture. Cover baking dish with foil and bake until pumpkin is tender, 40 to 45 minutes. Dish can be cooled and refrigerated at this point, if desired, then continue cooking as followed when ready to serve.
8. To continue cooking, uncover dish and raise the oven temperature to 400 degrees. Continue baking until sauce has reduced slightly and top becomes crusty, about 15 minutes. Serve immediately.
Pumpkin Bread Pudding
(Everyday Food 2003)
Butter, for baking dish
1 baguette, (8 ounces) sliced 1/2 inch thick
4 large eggs
1 quart half-and-half
1 can (15 ounces) pumpkin puree
1 cup packed light-brown sugar
1 tablespoon pumpkin-pie spice
1 teaspoon vanilla extract
1/4 teaspoon salt
Confectioners' sugar, for dusting
Sweetened whipped cream, for serving (optional)
Directions
1. Preheat oven to 300 degrees. Butter an 8-inch square or 2-quart shallow baking dish; set aside. Toast bread on a baking sheet in oven, turning occasionally, until lightly browned, 20 to 25 minutes. Remove from oven.
2. In a large bowl, whisk together eggs, half-and-half, pumpkin puree, brown sugar, pie spice, vanilla, and salt. Add toasted bread; cover with plastic wrap, pressing it directly onto surface. Place a plate small enough to fit inside bowl on top of plastic; weight with a large canned good. Let soak until bread is saturated, about 25 minutes.
3. Transfer mixture to prepared dish, spreading evenly. Bake on a baking sheet until firm and a toothpick inserted in center comes out clean, 60 to 70 minutes. Serve warm or at room temperature, dusted with confectioners'; sugar and topped with whipped cream, if desired.
Pumpkin & Black Bean Soup
2 tablespoon extra-virgin olive oil, 1 turn of the pan
1 medium onion, finely chopped
3 cups canned or packaged vegetable stock, found on soup aisle
1 can (14 1/2 ounces) diced tomatoes in juice
1 can (15 ounces) black beans, drained
2 cans (15 ounces) pumpkin puree (found often on the baking aisle)
1 cup heavy cream
1 tablespoon curry powder, 1 palm full
1 1/2 teaspoons ground cumin, 1/2 palm full
1/2 teaspoon cayenne pepper, eyeball it in the palm of your hand
Coarse salt
20 blades fresh chives, chopped or snipped, for garnish
Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.
You all are getting my pumpkin tortellini recipe when you pry it out of my cold dead hand. Seriously- that shit dies with me.
-matt
somebody has mother issues...
I cannot believe you won't share. Is this in the spirit of the rules of FEAST? Do the Council of Elders need to meet and discuss? Sheesh!
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