Wednesday was the annual tradition of carving pumpkins at Audrey’s and it was much fun. I’ll probably throw up a photo of one of the pumpkins to go with this later on, but in the meantime, I’ve got some interesting pumpkin seed recipes for ya.
Monthly Archives: October 2008
I was seriously surprised at how well this turned out. I was just trying to throw something quick together for dinner while I worked on two other cooking projects.
It’s herb harvesting time, and I decided to make some purple and classic pesto (and I’m going to give some to Mom and John’s mom this weekend). I used walnuts with the purple basil to stand up to the herb’s assertiveness.
We went to Penzey’s because I was out of pimenton today; I was also low on Hungarian paprika. This had us thinking of paprikash, and me wondering how much pimenton would change the dish. The result is noticable – more smokey, darker. But it still tastes enough like classic paprikash to satisfy a craving. I lightened John’s basic recipe by using reduced fat sour cream. I balanced the pimenton (which I used liberally – during the onion step, on the chicken breasts, and in the sauce) with a little bit of Hungarian paprika at each stage. Yum. Especially when accompanied by The Sherpa, Porvaznik-style.
John was playing around with classic cocktails the other night and came across the Sherpa – which involves bourbon, vodka and ginger ale (well, ginger-infused vodka, to be precise, but you work with what you have). It was pretty good, but it was even better when he used ginger beer tonight – and added a little grenadine. It’s a drink with a bite, but I like it! Continue reading
Note: Do NOT blend applesauce with immersion blender, like some of us who want to play with our new toy. It will result in a strangely baby food-style consistency. Just mash a little with a fork, and you’re golden.
Probably too easy to be a recipe, but I think I’ve only made this once or twice, so hey.
I think this may end up being my permanent way of making stock – it’s so easy and the flavors really deepen in the crock – and I was pretty lacking in ingredients.
Thanks to my day job, I feel like I spend all my time talking about the current economy’s impact on food. As much as I like to leave such things at the office, I have to say, for those cooks on a budget, does it get better than roast chicken?
The chicken I made last night provided an initial dinner for three, plus the makings of a giant chicken casserole that I’m still eating for lunch, PLUS the fried rice I made tonight (see picture below; yes, there are still leftovers), AND the chicken stock I made in the crock pot while at Henry IV tonight. And seriously, the chickens were on sale two for $11 or so at the store, so I have another one in the freezer!