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Pumpkin is one of my all time favorite fall cooking goodies.
I have stuffed pumpkins with turkey stuffing and baked them. They are really tasty,
and basil has a natural affinity with pumpkin. Try making a pancake
or waffle batter substituting some canned pumpkin for the eggs, and add some fresh
or dried basil. The pumpkin makes the batter almost sweet and the basil adds
a very nice element.
You may make variations of this
soup--it is kind of like eating warm pumpkin pie with a savory note. One could
easily add a diced apple to the mix!
Ginger Pumpkin Bisque
Ingredients:
3/4 cup chopped shallots
1/2 cup chopped onion
2 tsp. grated fresh ginger
2 Tbsp. walnut oil or cooking oil
1/4 cup flour
4 cup chicken broth
1/2 cup apple cider
1 16 ounce can pumpkin (unseasoned)
1/3 cup maple syrup
2 bay leaves
1/4 tsp. ground cinnamon
1/4 tsp. dried thyme (crushed)
1/4 tsp. pepper
1/8 tsp. ground cloves
1 cup whipping cream (optional)
1/2 tsp. vanilla extract
1/4 cup whipping cream garnish (optional)
In 3-quart saucepan cook shallots, onions and ginger in hot oil over medium
heat until tender but not brown. Stir in flour. Add chicken broth and cider all
at once. Cook and stir over medium heat until thickened and bubbly. Stir in
rest of ingredients except cream and vanilla. Return to boiling, reduce heat,
cover and simmer 20 minutes. Remove from heat, discard bay leaves. Cool
slightly. Using blender, blend in matches. Return to saucepan and stir in vanilla and
1 cup of cream if desired. Heat through, but do not boil.
Pour servings, swirl in additional cream if desired. Makes 8 servings.
About the Author:
Catherine, The Herb Lady, is the editor of the Herb Gazette,
a print newsletter featuring the Kitchen Flavor of the Month which is a cook's reader service. Reader's receive an herb or blend sample and the monthly issue of the newsletter. For more information visit here.
SeptemberLady "Born and have lived in Southern MD most of my life. My husband and I just finished building a new home on the family farm, where I hope to retire in the near future.
My interests: Doll collecting, cookbook collector (especially old ones), antiques, family/friend get-togethers, cooking/baking, flower and vegetable gardening, bird-watching."
Memorial Day: Backyard Grilling Memorial Day signals the start of barbecue season. Everyone wants to light that fire and charcoal that first meal. A few tips might pre- vent your entree from becoming a "Burnt Offering."
Read these tips for plenty of grilling ideas, make this year's barbecue perfect!
Growing and Using Garlic Chives Garlic chives, Allium tuberosum, is a hardy perennial (Zones 3-9) that will grow to about 12 inches high. The stems are skinnier and flat, instead of hollow as are regular chives, with greenish white blooms that are about an inch wide and not as rounded. They bloom in the summer rather than spring. The bloom stalks grow much taller than the leaves, sometimes up to 30 inches.
The stems and blooms are both edible and have a mild garlic onion taste. I've noticed many writers will list this as primarily as an Asian herb, as they are also known as Chinese chives, Chinese leeks, ku chai (China) or Nira (Japan), but it has many other uses as well!
The Perfect Porch Swing Perhaps it is the soothing rhythm or the reassuring creak of the porch swing that attracts us. Perhaps it is the companionable silence or quiet conversation. Or maybe swings simply remind us of more genteel times.
Although porch swings can be purchased in a wide range of materials, the most common are wicker and wood. You can also make your own porch swing from one of the myriad of woodworking patterns available at garden centers, hardware stores, or on the Internet.
You may make variations of this
soup--it is kind of like eating warm pumpkin pie with a savory note. One could
easily add a diced apple to the mix!
Memorial Day: Backyard Grilling
Growing and Using Garlic Chives
The Perfect Porch Swing