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just some pumkin resepies |
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| By themassagegirl | 2009-10-21 18:29:03 |
Pumpkin Seafood Chowder Provided by Amanda Young, Bozeman 1 3-pound pumpkin, peeled, seeded, and chopped into large cubes 2 Tbsp butter 1 sliced onion 2 cloves garlic, smashed 1 potatoes, diced 1 carrot, diced 2 apples, peeled, cored, and seeded and sliced 1 14 oz can of coconut milk 2 Tbsp fish sauce 2 Tbsp sugar 2 Tbsp Thai curry paste 1 pound of raw shrimp 1 pound of firm white fish, cut into 2 " cubes limes cilantro basmati rice Melt the butter in a large pot over medium heat. Whisk the coconut milk together with the fish sauce, sugar, and curry paste, then set aside. When the butter is brown add the onions and garlic and stir-fry until soft and onions are golden. Add the pumpkin, potatoes, carrots, and apples and toss around for a few minutes until the apples soften and the potatoes start to look brown. Then add the coconut-curry mixture and enough water to cover the vegetables. Bring to a boil and simmer for 20-30 minutes. When everything is tender, add the shrimp and fish. Cook 3-5 minutes or until shrimp have just turned pink. Serve with basmati rice, quartered limes, chopped cilantro, soy sauce, and extra fish sauce. Pumpkin and Sage Tortellini Provided by Brie Schaeffer, Olivelle 2 lbs pumpkin, peeled & cubed 1 small Onion, chopped 6 Tbsp caramelized garlic olive oil Gray sea salt, to taste Fresh Ground Pepper, to taste 1/3 cup ricotta cheese 1 Egg yolk, beaten 1/3 cup parmesan cheese 1 tsp sweet rub (a mixture of cinnamon, sugar, cloves, and other spices) 2 Tbsp chopped sage 1 package wonton wrappers, cut into 2” squares To prepare the filling, preheat the oven to 375 degrees. Put the pumpkin and onions in a roasting pan, drizzle with olive oil, and season with lots of salt and pepper. Bake in the oven for 40 minutes, turning occasionally. Mash the squash mixture with the ricotta cheese, egg yolk, parmesan cheese, sweet rub, and sage. Taste for seasoning and increase accordingly. To prepare the tortellini, put a small teaspoon of filling in the middle of each wonton square. Wet your finger with water and run it along the outside edge of the dough. Fold the dough in half over the filling to create a triangle shape and seal the edges by gently pressing together. Holding the two bottom points so the triangle is parallel to your face with the single point facing up, move the dough down until the points reach each and attach with a dab of water. To cook the tortellini, boil a large pot of water. Salt the water and in small batches add the tortellini and cook just until they float. Remove from the water with a slotted spoon. Place the cooked tortellini in a serving dish and drizzle with a good olive oil. Sprinkle with parmesan cheese and fresh cracked pepper. Roasted Pumpkin with Root Vegetables Provided by Mason Zeglen, chef and owner of Rocky Mountain Catering and cooking class instructor 1 whole sugar pumpkin, peeled, seeded and large diced 2 fresh beets, peeled and diced 1 carrot, peeled and diced 1 onion, peeled and diced 1 bulb of fennel, diced 3 Tbsp olive oil 1 tsp cinnamon ½ tsp nutmeg 1 pinch clove 1 tsp salt 1 tsp pepper First preheat oven to 375 degrees. Cut and chop all your veggies, but leave the pumpkin for last. Take the pumpkin and cut off the top, scoop out the seeds and save them. Next, cut down the indented grooves that are on the out side of the pumpkin, cutting the pumpkin into slivers. This will make peeling it a lot easier. Once the pumpkin is peeled, dice it and toss it in a bowl with the other diced vegetables. Toss ingredients with olive oil and spices and place on a sheet pan and roast 45-60 min. this should give ample time for all veggies to get nice and tender. Serve in a bowl or on a tray. |
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