2009年11月4日水曜日

the pumpkin chronicles

Thanks for all the pumpkin cooking ideas.

I have been very busy trying out lots of ways to get through them.

We have steamed, boiled, baked and fried.

We have mashed, spiced, muffined and pancaked.

We have errmmmed, ahhhed, oooooed and ehhhh?ed.

They are incredibly watery.

You can get over that by cooking the water out of them.

But they are just very very bland. Tasteless even.

Such a pity.

The standout recipe so far has been pumpkin muffins made with rye flour and spiced pumpkin. For two cups of pureed pumpkin the spice mix is:

2 tsp cinnamon
1 tsp ginger powder
1/2 tsp allspice
1/2 tsp nutmeg

They tasted amazing. That's a seriously good combination of spices.

The last word went to K:

"Wow. These are good. Imagine what they'd be like with pumpkin flavour as well."

Hmmmmm...... 32 to go....

5 件のコメント:

kel さんのコメント...

Wow. Those muffins sound good! Where did you get your allspice from? Do they even sell that here? Have to get some next time I'm home.

Floria さんのコメント...

You've done so many things with it. They all sound seriously good. 32 more? Good luck!Have you ever tried it in minestrone? Very yum!

http://memoriediangelina.blogspot.com/2009/09/minestrone.html


Floria in Tokyo

Sara さんのコメント...

I love pumpkin so if you come across any other winning recipe ideas please post!!

I second pumpkin in minestrone soup - it soaks up a lot of the broth and is so sweet and delicious yum yum!!! Good luck!

Lily さんのコメント...

Well this refers to the previous post...OMG! Of course I knew it was happening in the mountains and Masa even mentioned that where we use to live in Akita had snow but I had to see it on your blog to believe it!
Oh and the pic of Amy made me smile- This is TOmo's daily activity and the threatening part is my daily activity *lol*. Today Reo killed alot of time with scissors and tape so it looks like I have many fun years of cleaning up bits of peices of paper to come.

Girl Japan: April Marie さんのコメント...

Oh the Jack-o-lantern pumpkins.. we don't eat those! Most of the canned pumpkin puree does not use the Orange Jack-o-lantern pumpkin's... no wonder all your recipes were watery.... NO , NO.....

Canned pumpkin (that Americans tend to us) is really butternut or some other kind of squash. Butternut squash is the taste you'll get using from Libby's canned pumpkin... Winter Squash is very similar to Kabocha but also similar to buttercup squash but those two are different. You can see the color, shape in winter squash is the closest you can get to Kabocha-- http://www.forks.ca/baking-winter-squash-015312.php

I did not know you were using the jack-o-lantern pumpkins for cooking... we don't use those normally. YIKES.. no wonder they were watery, bland. My mother told me when I was young..why can't you use those for a pumpkin pie.. and I got the same story I just wrote to you...

Oh well... Kobocha is by far the one of the more dense and vibrant when cooking pumpkin.