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Tag Archives: pumpkin

Hello Fall!

10 / 17 / 20

Gordon Skagit Pumpkin Farms

It’s starting to feel like fall, I’m sure hoping all the hot days are behind us, they’re not my favorite!

I still have great looking tomatoes in the garden and some seasonal herbs, my summer lettuce is going to seed so it’s time to get busy with my fall/winter garden. Actually I’m a little late but we decided to drive up the coast just to get a break. Now it’s time to focus before the ground gets too cool.

I’m working on a new Debs Kitchen Garden newsletter which I’ll begin sending out on opposite weeks of the regular newsletter. I have some appointments left if you need a little advice on getting your own winter garden growing. In the meantime here are some pumpkin/squash recipes for you because I know many of you just can’t get enough pumpkin! Mangia!

 

Pumpkin Risotto

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Serves 4

  • 1 qt. homemade or low-sodium chicken or vegetable stock
  • 1 cup pumpkin purée (not pumpkin pie filling)
  • Sea salt and pepper
  • ½ teaspoon ground nutmeg, or 6 to 10 scrapes on a grater from a whole nutmeg
  • 8 tablespoons (4 ounces) unsalted butter
  • 8 ounces shallots (7 to 8), minced
  • 1 ¾ cups carnaroli, vialone nano rice, you could also use an arborio rice
  • 1 ½ cups dry white wine
  • 1 ¼ cups grated Parmesan cheese
  • 6-10 sage leaves, finely chopped (optional)

Place the stock, pumpkin, nutmeg, a sprinkling of salt and pepper in a medium saucepan over high heat, Stir to combine and bring to a gentle boil. Reduce the heat to a simmer.

In a large, deep pan add the butter, and melt over medium heat. Add the shallots and cook, stirring until they are translucent. Add the rice and stir until each grain is coated in fat, 2 to 3 minutes. Reduce the heat to low. Add the wine or vermouth and cook, stirring constantly, until it is absorbed.

Add 1/2 cup of the pumpkin stock mixture and stir constantly until absorbed. Add the remaining stock mixture, 1/2 cup at a time, stirring constantly after each addition and adding the next amount only after the previous one is fully absorbed by the rice.

After you have used about 4 1/2 to 5 cups of the stock mixture taste the rice to determine if it is al dente. Continue to add more stock, if necessary, to reach al dente.

Stir in the cheese and sage if using. Serve immediately.

Instant Pot Pumpkin Purée

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Yield about 2 cups

  • 1 ½ cups water
  • 1 (3- to 4-pound) sugar or pie pumpkin*

Wash and dry the pumpkin Remove the top and then cut in half lengthwise. (You can remove the seeds now or wait until the squash is cooked and scoop them out).

Set a wire rack in a 6-quart or larger electric pressure cooker or Instant Pot. Add the water. Place the pumpkin cut-side up on the rack. Lock on the lid and make sure the pressure valve is set to seal. Set the cook time for 15 minutes at high pressure.

When the cook time is up, let the pressure cooker naturally release pressure for 5 minutes. Quick release any remaining pressure. Open the pressure cooker and check the texture of the pumpkin. The pumpkin flesh should be fork tender. If it's not, cook for 5 minutes more at high pressure, repeating the 5 minute natural release. Transfer the pumpkin to a cutting board until cool enough to handle.

Fit a large fine-mesh strainer over a bowl or line a regular colander with cheesecloth first. Cut the pumpkin in half. Remove any remaining seeds. Scrape the pumpkin flesh away from the skin and place in the strainer or colander. Using the back of a spoon, press on the pumpkin firmly to remove excess liquid. Set aside to drain for 1 hour.

Transfer the drained pumpkin to the bowl of a food processor fitted with the blade attachment. Blend until smooth, about 1 minute. Measure into 16-ounce portions, about 2 cups each. If any pumpkin remains, use it in smoothies.

*Pumpkin substitute: If you can't find a sugar pumpkin, use 2 acorn squash instead, 3 to 4 pounds total.

Storage: Keep the purée in the refrigerator for up to 2 days or place the fully cooled purée into a plastic freezer bag. Flatten and freeze for up to 3 months. Thaw in the refrigerator overnight before using.

Maple Roasted Brussels Sprouts with Squash

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  • 1 pound butternut squash peeled and diced into 1/2-inch cubes
  • 1 pound Brussels sprouts ends cut off and halved (if they are large, cut in quarters)
  • 4 slices thick-cut bacon diced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh sage
  • Sea salt and fresh ground pepper to taste
  • 1/2 cup halved pecans, optional
  • FOR THE MAPLE GLAZE
  • 3 tablespoons maple syrup
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • Sea salt and fresh ground pepper to taste

Preheat oven to 425°.

Line a large baking sheet with parchment paper or foil and set aside.

In a large mixing bowl combine diced butternut squash, brussels sprouts, bacon, olive oil, thyme, sage, salt, and pepper; mix until thoroughly incorporated.

Transfer veggies to prepared baking sheet and roast for 30 to 35 minutes, stirring around halfway through cooking.

In the last 7 minutes, add pecans, if using

In a small saucepan whisk together maple syrup, balsamic vinegar, olive oil, salt, and pepper.

Set saucepan over medium heat and bring to a simmer; stirring often, simmer for 3 to 4 minutes or until reduced and syrupy.

Take veggies out of the oven and toss with prepared glaze.

Arrange on a large plate or bowl and serve.

Lemon Roast Chicken with Delicata Squash

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  • 1 whole chicken, cut up
  • 3 small Delicata squash (about 1½ pounds), halved lengthwise, seeds removed
  • 1 medium onion, chopped
  • 2 Meyer lemons, zested and juiced
  • 3 tablespoons extra-virgin olive oil
  • Sea salt and pepper
  • 3 sprigs fresh sage
  • Meyer lemon wedges, for serving
  • Fresh thyme and sage sprigs, for serving

Preheat oven to 450°.

Line a baking sheet with parchment paper or foil. Place the chicken and squash on the parchment. Toss the squash and onions with oil and place on the baking sheet with the chicken. Rub the chicken with oil, pour the lemon juice overall, sprinkle with zest and season with sea salt and pepper. Chop half the sage and sprinkle over both chicken and squash-onion mixture. Sprinkle zest over the chicken.

Roast the chicken and squash for 30–40 minutes, or until an instant read thermometer registers 165° at the thickest part of the thighs and the squash is cooked through and fork tender, while the onions are softened and slightly charred around the edges.

Transfer the chicken and squash to a serving platter, garnish with lemon wedges, thyme and sage, serve right away.

Caramel Pumpkin Pots du Crème

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  • 2 cups heavy cream
  • 5 large egg yolks
  • 1/4 cup plus sugar
  • Pinch of sea salt
  • 1/2 cup plus two tablespoons of pumpkin puree
  • 1/4 cup caramel sauce
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla

In a medium saucepan, bring heavy cream and sugar to a boil, whisking constantly until the sugar is dissolved. Put aside and let cool for five minutes.

In a medium heatproof bowl, whisk the egg yolks. Add 1/4 cup of heated cream mixture to egg mixture and whisk to combine. Continue adding cream mixture in 1/4 cup increments to eggs until the two are fully combined. Place fully combined mixture back into saucepan and cook over moderate heat, stirring with a wooden spoon, until the custard coats the back of the spoon, about 4 minutes.

Add remaining ingredients and stir to combine. Transfer the mixture to a blender and puree until very smooth, about 1 minute. Pour the finished custard through a strainer.

Refrigerate until chilled about 2 hours.

To serve warm: Let the pots de crème stand at room temperature for 15-20 minutes prior to serving.

Serve with a dollop of whipped cream.

 

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What’s In Your Fall Pantry

10 / 4 / 19

 

This is but a small list of fall pantry items that I like to keep for fall. With these on hand you can make breakfast, lunch, dinner and dessert without stress. There are even some items to have on hand for those friends who like to drop in for a visit. Throw the artichoke hearts in a food processor, add some spices and a little yogurt, cream cheese or mayo and bake for 20 minutes. Or drain and throw the roasted red peppers into a food processor, add a little leftover bread, walnuts, tomato paste with a little olive oil, salt and Aleppo pepper for a tasty dip for bread or crackers. Add things that your family likes to eat in the fall, for all the upcoming holidays and special events. Here’s a great fresh, homemade applesauce recipes, serve along side pork chops or bake into an applesauce cake for a warm, spiced dessert or breakfast snack. Happy Fall!

 

Beverages

Cocoa

Tea

Mulled Cider

 Fruit

Apples (do not store with other fruit or vegetables-apples give off ethylene gas which will hasten the ripening of other fruits and vegetables)

Applesauce

Dried fruit

Pears

Pomegranates

Citrus

 Vegetables

Potatoes

Carrots

Onions

Canned

Dried fruit (cranberries, apricots, blueberries etc.)

Canned pumpkin

Canned and dried beans (for soups, stews, chili)

Canned Tomatoes

Tomato sauce

Tomato Paste

Garlic

Onions

Pickles

Roasted Red Peppers, in water

Grains

Oatmeal (rolled oats & steel cut)

Alternative grains

Breadcrumbs

Rice

Soup

 Pasta

Mac & Cheese Pasta

Lasagna noodles

Flour

 Dairy

yogurt

cheese

Condensed milk

Unsalted butter

Variety of cheeses

 Staples

Artichoke Hearts, canned in water

Breadcrumbs

Chicken, Vegetable, Beef Stock

Crackers

Honey

Maple Syrup

Molasses

Sugar, white, brown, dk. Brown

White vinegar (for pickling)

Apple Cider Vinegar

Balsamic Vinegar

Spices

Aleppo Pepper

Sea salt

Baking Spices

Cinnamon sticks

Nuts

Pickling spice

Peppercorns

Yeast

Simple Homemade Applesauce

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  • 3 pounds organic apples, Fuji, Gala, Honeycrisp or Jonagold
  • 2/3 cup apple juice, orange juice or water
  • 8 tablespoons sugar, optional
  • 3 teaspoons cinnamon
  • 1/4 teaspoon nutmeg

Core, peel and cut the apples into medium sized pieces. Place all ingredients into a saucepan with lid and simmer over low heat until apples are very tender, about 45 minutes. Put through a food mill to create a soft creamy applesauce or use a potato masher and serve chunky.

Pressure cooker or Instant-pot:

Combine all the ingredients in the container, cover and lock into place. Press manual button and set timer for 4 min. Let the closed pressure cooker rest for about 10 minutes, release any pressure that’s left.

Carefully open lid, angling it away from you to avoid getting burned by the steam. Use a potato masher to crush with a slightly chunky consistency or put through a food mill for a smoother one.

 

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Pumpkin Olive Oil Cake

10 / 2 / 1810 / 2 / 18

 

Pumpkin Olive Oil Cake

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  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon ground cloves
  • 1 1/2 cups sugar
  • 1 cup olive oil*
  • 3 eggs
  • 1 can (15 ounces) solid-pack pumpkin (or 2 cups freshly roasted sugar pumpkin)
  • Powdered sugar
  • 1 package cream cheese, room temperature

Preheat oven to 350°.

In a medium-sized bowl, stir together flour, baking soda, cinnamon, nutmeg, salt and cloves.

Combine sugar and oil in a large bowl with a rubber spatula until blended.

Add eggs, one at a time, beating well after each addition.

Add flour mixture to egg mixture alternately with pumpkin in three batches, beating

well after each addition.

Transfer to a greased Bundt cake pan.

Bake 60-65 minutes or until toothpick inserted near the center comes out clean.

Cool for approximately 10-15 minutes before inverting onto a wire rack.

Remove pan carefully from cake and cool completely.

Easy Cream Cheese Frosting

Combine all ingredients in the bowl of a stand mixer fitted with a paddle attachment, and beat at low speed until sugar is incorporated.

Increase speed to medium high and beat until frosting is light and whipped, about 3 to 4 minutes. Use to top cookies, cupcakes, or cakes

I like to use an orange flavored olive oil for this cake.

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Cooking From The Pantry

11 / 9 / 1711 / 9 / 17

Easier than pie recipe for seasonal sweets. Great on the buffet table, to take to a pot luck or just for an afternoon snack.

Pumpkin-Cranberry Bars

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My aunt-in-law gave me this great recipe and I’ve adapted it by adding cranberries and powdered sugar frosting; although the bars a great without a frosting too!

  • 1 cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon baking spice (nutmeg, cinnamon, cloves etc.)
  • ½ teaspoon salt
  • 1 cup dried cranberries or other dried fruit
  • 2 eggs
  • ¾ cups sugar
  • ½ cup canola oil
  • 1 cup pumpkin puree
  • Frosting:
  • 1 cup powdered sugar
  • ½ teaspoon vanilla
  • 1 tablespoon milk

Preheat oven to 350 °.

Sift together flour, baking powder, baking soda, baking spice and salt. Stir in cranberries; set aside.

Using an electric mixer beat together eggs, sugar and oil; add pumpkin puree and mix until just blended. Add dry ingredients and mix until combined.

Spread mixture into a 9 x 11” pan and bake for 15 to 20 minutes.

Frosting:

In a small bowl, add powdered sugar and vanilla. Drizzle in milk, stirring until you have a smooth mixture.

Cut the bars and place them on a cooling rack over a piece of parchment paper. Drizzle with the powdered sugar frosting and let set for a few minutes.

You can purchase a baking spice from Penzeys, you won’t regret it. Replace all your ingredients, nutmeg, cinnamon etc. with the baking spice for an extra special flavor!

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October Cooking Demo

10 / 26 / 1610 / 27 / 16

Join us in Seal Beach

Thursday October 13th 6:30 – 8:30, approximately

Repeat Class Thur, Oct 27th!

Boursin Cheese Dip with Roasted Grapes Crostini’s

Apple, Parmesan and Walnut Salad with  White Balsamic Apple Vinaigrette

Fall is the time when I start thinking about casseroles and slow cookers, here’s the first casserole of the fall!  

Balsamic Chicken & Pork Riblettes

served with Roasted Red Bell Peppers, Green Onions and Fresh Lemon Olive Rice Pilaf

Orange Olive Oil Chocolate Pumpkin Cupcakes 

Temecula Olive Oil Tasting Room, Seal Beach

Call Now for reservations
562-296-5421

Sponsored by

 Melissas logo small

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Pumpkin Blood Orange Olive Oil Cake

10 / 18 / 1511 / 20 / 15

Aquarium Event

I served this last night at The Aquarium of the Pacific’s Sea Fare fund raising event and it was declared by the President of the Aquarium ‘the best food at the event’. Now that was very nice of him but there was some really tasty food there from local restaurants. It was a wonderful event with music, food and wine and lots of grateful fishes. Thanks to everyone who came out and those who stopped by my booth, I’m happy you enjoyed the cake! And you can learn how to make this cake and more at my cooking classes here in Seal Beach at Temecula Olive Oil‘s tasting room, click on Nov. for the upcoming menu!

pumpkin bundt cake

Pumpkin Olive Oil Cake

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Try different flavored olive oils for this cake. Orange, lemon or a lightly flavored olive oil, don’t use a big heavy tasting oil as it will overpower the pumpkin and spice in the cake.
You could make this cake into a sheet cake, round cakes or even cupcakes; just remember to adjust the cooking time.

  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon ground cloves
  • 1 1/2 cups sugar
  • 1 cup olive oil
  • 3 eggs
  • 1 can (15 ounces) solid-pack pumpkin (or 2 cups freshly roasted sugar pumpkin)
  • 1/4 cup powdered sugar
  • 1 package cream cheese, room temperature
  • 1 splash of vanilla, optional

Preheat oven to 350°.

In a medium-sized bowl, stir together flour, baking soda, cinnamon, nutmeg, salt and cloves.

Combine sugar and oil in a large bowl with a rubber spatula until blended.

Add eggs, one at a time, beating well after each addition.

Add flour mixture to egg mixture alternately with pumpkin in three batches, beating

well after each addition.

Transfer to a greased Bundt cake pan.

Bake 60-65 minutes or until toothpick inserted near the center comes out clean.

Cool for approximately 10-15 minutes before inverting onto a wire rack.

Remove pan carefully from cake and cool completely.

Easy Cream Cheese Frosting

Combine all ingredients in the bowl of a stand mixer fitted with a paddle attachment, and beat at low speed until sugar is incorporated.

Increase speed to medium high and beat until frosting is light and whipped, about 3 to 4 minutes. Use to top cookies, cupcakes, or cakes

 

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