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Pumpkins
Whenever I can make it, I attend a traditional pizza lunch on Wednesdays with a group of blokes I first met about 20 years ago at a baseball match. A number of them maintain substantial 'all seasons' vegie gardens, the produce being shared among the group at appropriate times of the year. The last couple of years (post drought) have produced abundance for all of us ... you may recall I blogged about our own bumper apple crop last year.
In any event, the 'vegie du jour' this arvo was monster pumpkins for all. My allocation is a healthy looking green blob measuring 15cms high and 26cms across ... which tipped the home scales this evening at 4 Kilos plus change! And, it was one of the smallest of the units on offer. My wife and I are moderate eaters these days, so, I can hardly recall when we last sat down to a roast ... which is the only way we've ever consumed pumpkin in the past. However, before we give it away to neighbours, I told 'her indoors' I would google for some reasonably basic pumpkin recipes (like soup etc.) that she might be able to handle without too much stress. There are probably hundreds ... but, virtually all on the first page returned by google were contributions from either TV or magazine chefs! Most of the stuff I looked at required lots of exotic vegies and spice components, which I'm sure Mrs. Rim will shrink from attempting.
Sooo ... I'm wondering if any GOTcha ladies might have a simple old-fashioned recipe (or two) we could have a go at while the green monster loiters in the shadows awaiting it's fate?
Comments
I liked pumpkin bread when I was a child. Sadly the recipe got lost after my grandmother died. Her pumpkin mash was also great.
During the cold European winters pumpkin soup is just perfect.
As I can't cook well I just do simple things
Grilled pumpkin with paprika (I ate this in Hungary)
Place pumpkin in a large bowl. Add oil, paprika and garlic. Toss to coat.
Heat a chargrill over medium-high heat. Cook pumpkin for 5 to 7 minutes each side or until browned and tender.
My only contribution would be a pumpkin boiled fruit cake, but that's a lot of fuss and bother! We have to freeze half of it because it takes so long to eat!
What does the pumpkin take the place of Linda? I only ask because it so happens my good lady's traditional boiled fruit cake has always been my favourite among her once wide and varied output. She still whips one up every week or so, as the taste for it has been transferred to the grand-children as well.
The fruit is boiled with only 1/2 cup of water, because the 1 cup of mashed pumpkin that goes in with it has a lot of water in it. It's got 2 cups of flour, but sometimes I put in a little extra if I think the end mixture is a bit runny. Another favourite of ours is a boiled fruit cake made with Dried Fruit Medly. It's made up of chopped dried apple, apricot, and sultanas. Makes a change!
That recipe sounds delicious Ingrid.
Rim, how about helping Mrs Rim to chop up a pile of the pumpkin, then steam, boil or microwave until soft. Drain well and mash. put the mash into 250ml or 500ml containers and freeze when cool.
Then you have a winter soup whenever the mood takes you. Spice it up with nutmeg or just pepper and thin to suit with milk or cream.
Easy as!
Brilliant Sue. That's simple and, perfectly pitched to help us through the bleak months immediately ahead. Pumpkin soup once or twice a week sounds great ... and, will probably taste even better!
Thank you so much.
Rim, what about gratin, my vegetarian friends like it:
Pumpkin gratin
Ingredients:
3 cups sliced fresh pumpkin
Directions:1 cup grated Swiss cheese
½ cup grated Parmesan cheese
1 teaspoon dried rosemary
1 teaspoon salt
½ teaspoon ground black pepper
1 cup heavy cream
1 tablespoon unsalted butter, cut into small cubes
1) Preheat oven to 400°F. Lightly grease a 9-inch baking dish.
2) Evenly arrange one cup of pumpkin slices along bottom of dish.
3) Combine cheeses, rosemary, salt, and pepper in a medium bowl. Sprinkle one-third of mixture over pumpkin slices. Top with one cup of pumpkin slices; add another layer of cheese mixture. Repeat with last cup of pumpkin slices and remaining cheese mixture.
4) Pour cream over entire dish. Dot top of dish with butter. Bake 40 to 45 minutes, until set and lightly browned on top. Serve warm.
That sounds like a beaut recipe, Ingrid. Think I'll give it a try.
Thank you Ingrid. Sounds exactly what I was after as we have all of those ingredients in hand (except the 'swiss cheese', but that's no problem to obtain) ... so, we'll give that recipe a whirl in the next day or so. Excellent.