Text 31956, 110 rader
Skriven 2015-10-12 22:11:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: A tale of pumpkins
==========================
 DS> It could be that these pumpkins were not really ripe.  Stephen had
 DS> mentioned leaving them on the shelf for a week or more.  I don't
 DS> really know how to tell when a pumpkin (or other squash) is ripe
 DS> enough.  And as I said above, given the (lack of) frequency that we do
 DS> squash, I am unlikely to gain much experience in making that judgement.

Thump them; they should sound hollow. The rind should be hard: try
to prick the skin by pressing your thumb nail into it hard. You
should not be able to puncture the skin. The stem should also be
very hard and dried out, and completely brown.

We just made the first pumpkin pies of the season as it's Canadian
Thanksgiving. We didn't like the looks of or the price of the
pumpkins in the store (it's early, the selection and price will
improve by Halloween) so we bought and used canned puree. Two pies
went to my sister in law's place along with homemade buns for her
family turkey dinner and the third one stayed home because pumpkin.
Roslind generally follows the Libby can label recipe except she
increase the spices a bit and and adds allspice as well.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Sicilian Raisin And Pine Nut Caponata
Categories: Italian, Appetizers, Vegetables, Nuts
  Servings: 6

      1 c  pine nuts
    1/2 c  extra-virgin olive oil,
           -plus more for serving
      1    globe eggplant, cut into
    3/4    -inch dice
           Kosher salt
           fresh ground black pepper
      4    scallions, white parts only,
           sliced into
    1/4    -inch segments
      1    rib celery, finely diced
      1    red bell pepper, cut into
    1/2    -inch dice
      4 md cloves garlic, thinly
           sliced
      2 TB minced fresh mint leaves,
           plus more for garnish
      2 TB minced fresh parsley leaves,
           plus more for garnish
      2 TB tomato paste
    1/2 ts ground cinnamon
    1/2 c  raisins
      2 TB capers, drained and rinsed
      2 TB sugar
      2 TB red wine vinegar
      2 TB balsamic vinegar

Cutting eggplant into smaller pieces precludes the need for any
brining or salting before sauteing.

Adding the ingredients in the right order means you can cook the
whole dish in a single skillet.

Toss pine nuts with 1 teaspoon olive oil and transfer to a large
plate. Toast by microwaving on high power for 2 minutes. Continue
microwaving at 30 second intervals until golden brown and nutty, 3
to 8 minutes total. Alternatively, toast in a toaster oven set at
375 F until golden brown and nutty, about 15 minutes. Set aside.

Heat 4 tablespoons oil in a large non-stick or cast iron skillet
over high heat until shimmering. Add eggplant and cook, tossing
occasionally, until completely softened and browned in spots
(eggplant will initially absorb all of the oil then slowly release
some of it), about 6 minutes.

Push eggplant to the side of the skillet and add 2 more tablespoons
oil to the center. Add scallions, celery, bell pepper, and garlic
and toss to combine with the eggplant. Cook, stirring and tossing
frequently, until vegetables are softened and aromatic, about 3
minutes longer.

Add mint, parsley, tomato paste, ground cinnamon, raisins, capers,
sugar, red wine vinegar, and balsamic vinegar and toss to combine.
Drizzle in remaining olive oil and bring to a simmer, adding water a
tablespoon at a time as necessary until caponata has a sauce-like
consistency that is loose, but doesn't run freely over a plate.
Season to taste with salt and pepper.

Let mixture cool to room temperature or refrigerate in a sealed
container for up to a week. Serve at room temperature garnished with
extra mint leaves and a drizzle of olive oil if desired. Serve with
toasted bread or pasta.

Yield: 1 quart

Posted by: J. Kenji Lopez-Alt

From: Serious Eats

 
MMMMM-------------------------------------------------





YK Jim


... I am patiently and hopefully waiting for pumpkin pie season.

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