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Pumpkin Soup Is a Perfect Thanksgiving Starter

partysugar — Sat, 01 Nov 2008 08:00:43 -0700

Last week my mother presented me with a beautiful little cooking pumpkin. Since the weather has been cooler, I knew I had to make a soothing soup. This easy recipe highlights the pure flavor of pumpkin. It takes time to make because the pumpkin has to be roasted before you can start the soup. It's worth it though: The finished result is luscious, warming, and delicious. To look at the recipe I used, read more.

Roasted Pumpkin Soup
From Emeril Lagasse

Ingredients

1 (2 pound) pumpkin, halved and seeds removed
1 teaspoon salt
1/4 plus a pinch freshly ground black pepper
3 tablespoons olive oil
2 teaspoons ground cinnamon
1 teaspoon ground allspice
3/4 cup chopped onion
1/2 cup chopped carrot
1/4 cup chopped celery
2 tablespoons minced ginger
1 tablespoon minced garlic
3 1/2 cups chicken stock
1/2 cup heavy cream
15 to 20 small sage leaves, fried

Directions

Preheat the oven to 400 degrees F.
Place the pumpkin cut side up on a parchment-lined baking sheet. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Invert to the cut side down, and drizzle with 1 tablespoon of the olive oil. Place in the oven and roast until the skin is golden brown and the pumpkin is tender, 50 to 60 minutes. Remove from the oven and allow to cool. Once cool enough to handle, use a spoon to scoop the pumpkin flesh from its skin and set pumpkin aside until ready to use. Discard the skin.
Set a medium saucepan over medium-high heat. Add the remaining 2 tablespoons of olive oil and, when hot, add the cinnamon and allspice and cook, stirring constantly, for 1 minute. Add the onions, carrots, celery, ginger, and garlic to the pan and saute, stirring occasionally, until lightly caramelized, 3 to 4 minutes.
Add the chicken stock and reserved pumpkin to the pan and bring the stock to a boil. Reduce to a simmer and cook the soup for 15 to 20 minutes, or until the vegetables are soft.
Remove the soup from the heat and process with an immersion blender (*or in batches in a blender) until smooth.
Season with the remaining 1/2 teaspoon salt and pinch of pepper. Add the cream to the soup and stir to combine.
To serve, place 1 cup of the soup in each of 6 warmed soup bowls and garnish with a 2 or 3 fried sage leaves.

Serves 6.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

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Come Party With Me: Halloween Dinner - Menu

partysugar — Tue, 21 Oct 2008 09:00:58 -0700

When planning a menu for a Halloween dinner, choose festive dishes that are creative, but not too childish. Have an oozing, baked brie waiting for guests to arrive. Serve the brie with crisp pretzels shaped to look like fingers and toes. A molded shrimp cocktail that resembles a scary cerebrum will jump start conversation. For the main course, offer a gooey slime soup and crisp pumpkin polenta salad. Although most of the dishes are vegetarian, the menu is filling, balanced, and delicious.

Get these tantalizing recipes when you read more.

Oozing Brie
From Better Homes and Gardens

Ingredients

3/4 of a 7- to 8-ounce jar oil-packed dried tomatoes
1/2 of a medium onion, sliced and separated into rings
4 teaspoons finely chopped garlic
1/4 cup slivered fresh basil leaves
1/8 teaspoon ground black pepper
2 15-ounce rounds of Brie, with rind
1 tablespoon finely snipped fresh parsley or dried parsley, crushed
French bread slices cut 1/2-inch thick

Directions

Drain oil from tomatoes; reserve 3 tablespoons. Coarsely chop enough tomatoes for 1/2 cup.
In a large skillet, cook onion in 2 tablespoons reserved oil until tender. Stir in garlic; cook and stir for 1 minute.
Add chopped tomatoes and basil; cook for 2 minutes. Remove from heat; stir in pepper.
Line a baking sheet with foil; place Brie on foil. Brush with remaining 1 tablespoon oil. Sprinkle with parsley. Spread tomato mixture over tops. Cover and chill for 30 minutes or up to 5 hours.
Preheat oven to 350 degrees F. Bake Brie on center oven shelf for 12 to 15 minutes or just until edges melt. Transfer Brie to a serving plate. Serve with bread slices.

Serves 20.

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Ladies' Fingers and Men's Toes
From Martha Stewart

Ingredients

Red or green food coloring (optional, for fingers)
24 blanched almonds, halved lengthwise
2 cups warm water (110 degrees), plus 3 quarts, plus 1 tablespoon
1 tablespoon sugar
1 package active dry yeast (1/4 ounce)
Vegetable oil
5 to 6 cups all-purpose flour, plus more for work surface
1 tablespoon coarse salt
2 tablespoons baking soda
1 large egg
Sea salt
Fried rosemary (optional, for toes)

Directions

Place a small amount of food coloring, if using, in a shallow bowl, and, using a paintbrush, color the rounded side of each split almond; set aside to dry.
Pour 2 cups water into the bowl of an electric mixer fitted with the dough-hook attachment. Add sugar; stir to dissolve. Sprinkle with yeast, and let stand until yeast begins to bubble, about 5 minutes.
Beat in 1 cup flour into yeast on low speed until combined. Beat in coarse salt; add 3 1/2 cups flour, and beat until combined. Continue beating until dough pulls away from bowl, 1 to 2 minutes.
Add 1/2 cup flour. Beat 1 minute more. If dough is sticky, add up to 1 cup more flour.
Transfer to a lightly floured surface; knead until smooth, 1 minute.
Coat a large bowl with cooking spray. Transfer dough to bowl, turning dough to coat with oil. Cover with plastic wrap; let rest in a warm spot to rise until doubled in size, about 1 hour.
Preheat oven to 450 degrees. Bring 3 quarts water to a boil in a 6-quart straight-sided saucepan over high heat; reduce to a simmer.
Add baking soda. Lightly coat two baking sheets with cooking spray. Divide dough into quarters.
Work with one quarter at a time, and cover remaining dough with plastic wrap. Divide first quarter into 12 pieces. On a lightly floured work surface, roll each piece back and forth with your palm forming a long finger shape, about 3 to 4 inches. Pinch dough in two places to form knuckles. Or, to make toes, roll each piece so that it is slightly shorter and fatter, about 2 inches. Pinch in 1 place to form the knuckle. When 12 fingers or toes are formed, transfer to simmering water. Poach for 1 minute.
Using a slotted spoon, transfer fingers to the prepared baking sheets. Repeat with remaining dough, blanching each set of 12 fingers or toes before making more.
Beat egg with 1 tablespoon water. Brush pretzel fingers and toes with the egg wash.
Using a sharp knife, lightly score each knuckle about three times. Sprinkle with sea salt and rosemary, if using.
Position almond nails, pushing them into dough to attach. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack. Fingers and toes are best eaten the same day; or store, covered, up to 2 days at room temperature.

Makes 4 dozen.

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Scary Cerebrum
From Better Homes and Gardens

Ingredients

3 pounds frozen cooked medium shrimp (with tails), thawed and drained well
1/4 cup roasted red sweet peppers, cut into 1/4-inch thick strips
1 cup chicken broth
1 teaspoon unflavored gelatin
1 1/2 teaspoons finely shredded lemon peel
1/4 cup lemon juice
3 tablespoons tomato paste
1 tablespoon honey
3 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper

Directions

In a 1-1/2-quart glass bowl (3-inches high, 7 1/2-inches in diameter), begin arranging shrimp, tails toward the center, in a circle to make 1 flat layer in the bottom of the bowl. (Only the round backs of the shrimp should be visible from the outside of the bowl.) Repeat layers until bowl is full, pressing down every couple layers.
As bowl fills up, tuck strips of the roasted red pepper in and around shrimp forming "blood vessels". (It helps to peer through the sides of glass bowl to adjust as necessary.) When bowl is full, press down firmly with a plate that fits inside the bowl. Set aside.
In a small saucepan combine chicken broth and unflavored gelatin; let stand 5 minutes. Cook and stir over medium heat until gelatin has dissolved.
Whisk in lemon peel, lemon juice, tomato paste, honey, garlic, salt, ginger, and cayenne pepper until combined. Pour mixture over shrimp in bowl.
Cover and chill at least 5 hours or overnight.
To unmold, set bowl in a sink filled with warm water for several seconds. Invert a large plate with sides over bowl. Invert plate and bowl together and remove bowl to unmold. Cover and chill until needed (up to 24 hours).

Serves 12.

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Slime Soup
From Nigella Lawson

Ingredients

4 cups frozen peas
1 scallion
3 cups boiling water, from the kettle
Chicken or vegetable stock concentrate or a stock cube
1 ball mozzarella, diced (approximately 10 ounces)

Directions

Cook the frozen peas and scallion in the boiling water with the stock concentrate, to taste, or stock cube until tender and cooked through. Drain and discard the scallion, and put the peas into a blender.*
Add the diced mozzarella to the peas in the blender. Liquidize the soup until smooth.

Serves 4-6.

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Warm Pumpkin Salad With Polenta and Candied Pumpkin Seeds
From Gourmet

Ingredients

1 1/2 cups yellow cornmeal (not coarse)
7 1/2 cups water
2 3/4 teaspoons salt
2 1/2 tablespoons unsalted butter
1 tablespoon sugar
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon paprika
1/4 teaspoon cayenne
1/2 cup raw green (hulled) pumpkin seeds (pepitas)
1 tablespoon fresh pomegranate juice* or cranberry juice cocktail
2 teaspoons Sherry vinegar
1 tablespoon minced shallot
6 tablespoons extra-virgin olive oil
1 small cheese pumpkin or butternut squash (2 lb), peeled, quartered lengthwise, and seeded
1 (6-oz) piece Parmigiano-Reggiano
8 oz arugula, trimmed

Directions

Prepare polenta: Bring cornmeal, water, and 2 1/4 teaspoons salt to a boil in a 4-quart heavy saucepan, stirring constantly. Reduce heat and simmer, stirring frequently, until polenta is creamy and tender, about 50 minutes. Remove from heat, then stir in 11/2 tablespoons butter and cool slightly.
Spoon polenta onto center of a lightly buttered large baking sheet, then spread evenly into a 10- by 7-inch rectangle (about 1/2 inch thick). Cover with plastic wrap, then poke several holes in wrap with a small sharp knife and chill 2 hours.
Candy pumpkin seeds: Melt remaining tablespoon butter in a heavy saucepan over moderate heat. Stir in sugar, cumin, cinnamon, paprika, cayenne, and 1/4 teaspoon salt, then cook, without stirring, until caramelized. Add pumpkin seeds and cook, stirring occasionally, until seeds are puffed and golden. Transfer to a plate to cool. When seeds have hardened, break up any clumps with your fingers.
Make vinaigrette: Whisk together pomegranate juice, vinegar, and shallot and let stand 5 minutes. Whisk in 3 tablespoons oil, remaining 1/4 teaspoon salt, and pepper to taste.
Roast pumpkin:
Preheat oven to 450°F. Cut pumpkin quarters crosswise into 1/2-inch-thick slices. Toss with 1 tablespoon oil and salt and pepper to taste in a shallow baking pan and arrange slices in 1 layer.
Roast in middle of oven until just tender, about 20 minutes. Remove from oven, then cover with foil to keep warm.
Fry polenta while pumpkin roasts:
Trim polenta into a 9- by 6-inch rectangle. Cut polenta into 6 (3-inch) squares, then halve each square diagonally. Heat 1 tablespoon oil in a large nonstick skillet until hot but not smoking, then cook polenta in 2 batches, turning once, until golden brown, about 8 minutes (if necessary, use remaining tablespoon oil for second batch). Transfer as cooked to a plate and keep warm, covered.
Assemble salad: Shave 12 strips from cheese with a vegetable peeler.
Whisk vinaigrette, then toss arugula in a large bowl with enough vinaigrette to lightly coat. Place several pieces of pumpkin and 1 piece of polenta on each of 6 plates.
Top with arugula, more pumpkin, and remaining polenta. Sprinkle with candied pumpkin seeds and top with parmesan shavings, then drizzle with remaining vinaigrette.

Serves 6.

Make ahead: Polenta, spread on baking sheet and not yet fried, can be chilled up to 1 day. Candied pumpkin seeds can be prepared 3 days ahead and kept in an airtight container at room temperature.

*To juice a pomegranate, firmly roll it on a work surface until it feels softer, then cut a small hole in skin and squeeze.

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Come Party With Me: Pumpkin Patch Picnic - Menu

partysugar — Tue, 14 Oct 2008 11:15:23 -0700

Every October I look forward to picking out pumpkins. There's a great ranch near my parents house that has a pumpkin patch along with a picnic area and hay rides, so I'm grabbing a group of friends and hosting a picnic at the pumpkin patch! Since we'll be heading out this weekend, I invited everyone by phone.

The menu will be a hearty Fall-themed lunch. I'll start by setting up an assortment of cheeses and fruit. The elements to an autumn greens salad will be packed in separate containers. The greens, apples, and radishes in one, the cheddar frico in another, and the vinaigrette in third.

The salad can be assembled at the picnic table. Thermoses filled with a fragrant ginger, butternut squash soup are perfect for enjoying at the pumpkin patch. For these scrumptious recipes, read more.

Cheese Course
From Giada De Laurentiis

Ingredients

1 wedge (about 8 ounces) Parmigiano-Reggiano
1 wedge (about 8 ounces) Fontina or Taleggio
1 wedge (about 6 ounces) Gorgonzola
1 tablespoon honey
8 fresh figs, quartered
1 cluster seedless red grapes
1 cluster seedless green grapes
1 cup dates
1 cup dried apricots
1 cup whole shelled walnuts or pecans, toasted
1 loaf ciabatta, sliced

Directions

Arrange the cheeses together on 1 very large platter, or separately on small platters.
Drizzle the honey around the Gorgonzola cheese.
Arrange some of the fresh and dried fruits, nuts, and bread on the large cheese platter.
Arrange the rest of the fruit and nuts on another platter.
Serve, allowing guests to compose their own assortment of cheese, fruit, nuts, and bread on their plate.

Serves 12-18.

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Gingered Butternut Squash Soup With Spicy Pecan Cream
From Food and Wine

Ingredients

2 large butternut squash (5 1/2 pounds), halved lengthwise and seeded
1 tablespoon extra-virgin olive oil
3/4 cup pecans (2 ounces)
2 tablespoons unsalted butter
1 large onion, cut into 1/2-inch dice
1 small fennel bulb-halved, cored and cut into 1/2-inch dice
One 1 1/2-inch piece of fresh ginger, peeled and finely chopped
6 cups chicken stock
One 14-ounce can of unsweetened coconut milk
3/4 cup chilled heavy cream
1 teaspoon hazelnut oil
1/8 teaspoon cayenne pepper
Kosher salt
1 1/2 tablespoons fresh lemon juice

Directions

Preheat the oven to 350°F.
Rub the cut sides of the squash with the olive oil and set them, cut side down, on a large rimmed baking sheet. Bake the squash for about 1 hour, or until very tender.
Remove from the oven and let stand until cool enough to handle. Spoon the squash flesh into a large bowl; discard the skins.
In a pie plate, toast the pecans for about 8 minutes, or until lightly browned and fragrant; let the nuts cool.
In a large pot, melt the butter. Add the onion, fennel and ginger and cook over moderate heat until softened, about 8 minutes. Add the squash and the chicken stock, cover and simmer for 20 minutes, stirring occasionally.
Uncover the pot and continue cooking until the squash starts to fall apart, about 10 minutes. Remove from the heat and stir in the coconut milk.
Meanwhile, in a food processor, pulse the pecans until they are finely chopped.
In a medium bowl, beat the cream until soft peaks form. Fold in the chopped pecans, hazelnut oil and cayenne pepper and season with salt.
Working in batches, puree the squash soup in a blender until smooth.
Stir in the lemon juice and season with salt. Ladle the soup into bowls, top with a dollop of the pecan cream and serve.

Serves 12.

Make ahead: The soup can be refrigerated for up to 2 days. Reheat gently, adding a little chicken stock to thin the soup.

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Autumn Greens With Apples, Radishes, and Cheddar Frico
From Martha Stewart

Ingredients

2 tablespoons sherry vinegar
2 teaspoons Dijon mustard
Coarse salt and freshly ground pepper
1/4 cup pumpkin-seed oil
6 tablespoons extra-virgin olive oil
2 Granny Smith apples
6 radishes, scrubbed and trimmed
9 cups mixed greens (about 3/4 pound), washed and dried
Cheddar Frico
10 ounces sharp white cheddar cheese, grated (about 5 cups)
1 tablespoon all-purpose flour

Directions

Make the cheddar frico: In a medium bowl, toss together cheese and flour.
Heat a large nonstick skillet over medium-low heat. Sprinkle about 1 1/2 tablespoons cheese mixture into skillet to form a 4-inch round.
Cook until cheese is starting to melt and become firm, 1 1/2 to 2 minutes. Using a small offset spatula, turn; continue cooking until it is firm and slightly golden, 15 to 30 seconds more.
Immediately drape frico over a rolling pin, and let cool slightly to set the shape. Repeat with remaining cheese mixture. If skillet gets too hot and frico begin to color too quickly, remove from heat for several minutes before proceeding.
Make the vinaigrette: In a small bowl, whisk together vinegar and mustard; season with salt and pepper. Whisking constantly, slowly add pumpkin-seed oil and then olive oil in a steady stream until thick and emulsified.
Slice apples and radishes on the thinnest setting of a mandoline or with a sharp knife. Place in a serving bowl; add mixed greens, and toss to combine.
Drizzle vinaigrette over salad mixture, and toss well to coat evenly. Serve immediately with cheddar frico.

Serves 10-12.

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Know Your Ingredients: Solid Pack Pumpkin

YumSugar — Mon, 02 Nov 2009 04:00:10 -0800

Recently, a co-worker came to me with a number of questions about canned, solid pack pumpkin: Is it sweetened? Does it have spices in it? What is it used for?

Well, Alexis - and anyone else curious to know - here's the answer you've been waiting for. Solid pack pumpkin is exactly that: just pumpkin, and nothing else (despite the misleading pumpkin pie that is often on the label). It's sometimes called pumpkin purée or "100% pure pumpkin" to distinguish it from the similarly named canned pumpkin pie filling, which contains sugar and spices.

Although you can make it yourself, buying solid pack pumpkin - which is free of preservatives - saves you the effort of seeding, roasting, scooping, and blending pumpkin flesh until smooth. The purée can be used as a time-saving measure when making pumpkin pie, pumpkin bread, and pumpkin soup.

Have you ever bought solid pack pumpkin? What did you use it for?

The Basics: Roasted Butternut Squash

partysugar — Mon, 05 Oct 2009 04:00:24 -0700

One of my favorite Fall ingredients is butternut squash. It's incredibly versatile and lends an autumnal, pumpkin-ish flavor to everything from salad to soup to macaroni and cheese. Unlike the seasonal produce of Summer, many cold-weather vegetables can not be enjoyed raw. However, once you know the simple steps to roasting butternut squash you can put it to use in just about anything.

The roasted chunks can be tossed with arugula and white beans. Or, blitz the squash in a food processor and use the puree to make lasagna. Not only are there unlimited ways to cook with roasted squash, there are also plenty of ways to season it. Fresh sage, thyme, or rosemary add an earthiness to the squash, while honey or maple syrup caramelizes the flesh. Doesn't experimenting with different flavorings and preparations sound like fun? To get started, check out my basic recipe for roasted squash.

Roasted Pumpkin Soup

partysugar — Fri, 31 Oct 2008 11:27:08 -0700

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Biscuits Two Ways - Beginner and Expert

YumSugar — Wed, 26 Nov 2008 03:00:41 -0800

You're practically set with your menu for tomorrow. Vegetables chopped? Check. Pumpkin soup made? Check. Turkey brined? Check. Cranberry sauce prepared? Check. Pumpkin pies done? Check. Bread? What about the bread?

Fret not. Here are two recipes for biscuits that turn flaky and golden in less than 15 minutes. With both the beginner drop biscuits and their expert cutout counterparts, the key is to keep the dough cold, and to avoid overworking it. To check out both recipes, read more.

Beginner Biscuits
From Gourmet

Ingredients

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar
2 cups chilled heavy cream

Directions

Preheat oven to 400°F.
Stir together flour, baking powder, salt, and sugar in a large bowl. Add cream, then stir just until a dough forms.
Drop heaping 1/4 cups of batter about 1 inch apart on an ungreased large baking sheet.
Bake in middle of oven until tops are pale golden and bottoms are golden brown, 18 to 20 minutes.

Makes 12 biscuits.

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Expert Biscuits
From Emeril Lagasse

Ingredients

1 1/4 cups self-rising flour
3/4 cup cake flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
3 teaspoons sugar
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into pieces
1 cup buttermilk
1/2 cup grated cheddar cheese
1/2 cup finely chopped green onions
1/4 cup all-purpose flour, bench flour
2 tablespoons melted unsalted butter

Directions

Preheat the oven to 475°F.
Into a bowl, sift together the self-rising flour, cake flour, baking powder, baking soda, sugar, and salt. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
Add the buttermilk, cheese, and green onions and, using your hands or a rubber spatula, stir just until the buttermilk and flour come together to form a dough, being careful not to overmix.
Lightly flour a work surface with the all-purpose flour. Turn out the dough onto the surface and press into a disk about 1/2-inch thick and 8 inches in diameter. Using a 3-inch round cutter dusted in flour, cut into rounds. (Be sure to press straight and downward when cutting the dough -- a twisting motion will prevent the dough from rising.)
Reform the scraps in order to make 7 biscuits. Place on a small baking sheet and brush the tops with the melted butter. Bake until golden brown, 10 to 12 minutes.

Makes 7 biscuits.

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Come Party With Me: Pumpkin Patch Picnic - The Look

partysugar — Fri, 17 Oct 2008 11:45:18 -0700

Upon arrival at the pumpkin patch, choose a location for your picnic. Look for a large table that is isolated, but easy to access with your cooler and supplies. Pack the salad, drinks, and ice in a large, wheeled cooler. Put the cheese and other nonperishable food in a picnic basket.

Pour the soup into thermoses and place inside the basket. Cover the table with an orange tablecloth and set a bouquet of sunset-colored Gerber daises in the center. Serve the food on brown paper products and the cocktails in clear plastic tumblers. Bring plastic utensils, but remember to recycle when you are finished eating.

Source

Off to Market Recap: Immersion Blender

partysugar — Mon, 03 Nov 2008 04:30:54 -0800

The immersion blender is a great kitchen gadget that's especially useful in cooler months when soup making is a frequent activity. Although I have an immersion blender I love, DearSugar does not.

I asked you to help me find her the perfect immersion blender. You headed off to market in search of practical, functional blenders with strong blades. You saved the sticks in the Yum Market on TeamSugar with the keyword tag, Immersion Blender.

W swears by her Bamix Swissline blender. With its "powerful motor, easy-to-clean attachments that work very well and effectively, and stretchy cord," she refers to it as a "godsend." For more immersion blenders - ideal for making pumpkin soup - browse the selection below.

What's Yummy This Week: YumSugar Weekly Recap

YumSugar — Sun, 28 Oct 2007 11:00:49 -0700

For a crowd-pleasing appetizer, try making mini crab cakes a la Desperate Housewives.
Partysugar's Halloween Bash is fast approaching, and she needs help finding some special Halloween treats.
Pick a pumpkin baking project: pumpkin cream-cheese cookie bars or baby pumpkins with garlic custard.
If you're not a pumpkin fan, these spiderweb cookies are too cute to pass up.
National Nut Day has come and gone, but it's not too late to take our nutty quiz.
Is your favorite kind of bean an ingredient in this classic Italian soup? If so, can you name the dish?
Try a new twist on roasted pork with these easy red chile pork tacos.
Then tell me: How does this photo make you feel?
And finally, help us by taking the annual YumSugar survey!