Ancho Pumpkin Cream Sauce
Well, I finally managed to find Pie Pumpkins, sadly not at the farmer's market (they were hella expensive there). While picking up some food supplies for the big Thanksgiving meal at work on Tuesday, I almost walked by these beauties. Organic was an even bigger bonus, reasonably priced, #win!
Pie pumpkins are incredibly easy (if a bit time consuming) to process. 375F oven, baked for 45 minutes. Pull the stem off of them, cut in half, scoop out the innards (saving the seeds, of course), scrape the meat into a bowl. Mash, measure, freeze.
I had about a cup of mashed pumpkin left and no dinner started. Pasta with a pumpkin cream sauce popped into my mind.
While the pasta was boiling, sauteed a little bacon, added mashed garlic, some of the frozen caramelized onions, a pinch of cinnamon, smoked paprika, cumin and a generous spoonful of ancho chili. Along with the mashed pumpkin. Reduced the sauce, a little balsamic to balance everything out, done!
I had also sauteed some pumpkin seeds in ancho chili and salt for some extra crunch.
Savoury pumpkin is delish! I have enough pumpkin in the freezer for 5 pies or cookies/muffins/loaves, whatever it winds up being turned into. I kept one bag of pumpkin out to turn into something sweeter this weekend.
#pumpkin #savoury #pasta #cream #funonafriday
You have to wonder....
When economists discuss formerly-great American cities like New York and San Francisco, they use terms like super-gentrification, extreme gentrification and hyper-gentrification but, to put it simply, the way to kill a city as thrilling, complex and alive as the New York of Warhol and Basquiat, of Duke Ellington and the Ramones, of James Baldwin and Susan Sontag, is to unleash the hounds of unchecked greed and chase out all the poor folks. And when they leave, the city loses its savor: it loses its intoxicating smells, its unique flavors, its ability to interrupt your long night of the soul with life-affirming, belly-filling, joy.
Via: Caroline N.
#foodforthought #food #greed #poor
Sauteed Garlic Bell Peppers, Gruyere
I popped into the Italian Center after the Farmers Market today. There's a new beef in the city, Piedmontese, an Italian breed of cattle. These cattle are raised just outside of Lacombe, here in Alberta. I'd never heard of them until about a week ago. Being the usual curious me, I had to try.
The cooking of the Piedmontese beef is quite different from regular beef. It cooks faster than conventional beef, about a third quicker. I got out my thermometer to monitor the temperature of the beef as I didn't want to overcook it.
What makes them different is a unique genetic strain, the inactive Myostatin gene, which provides a higher lean-to-fat ratio, thus less marbling for a less- connective tissue cut of red meat. In short, this gene no longer prevents muscle development, and thus allows for the condition called "double muscling." So this beef is lower in Calories, Cholesterol & saturated Fat, higher in Protein and contains a higher percentage of the healthy Omega 3 & 6 fat.When you look at it, you will see well distributed marbling. But it's the amazing Taste and the natural occurring Tenderness that makes it second to none. Piedmontese Beef exhibits an amazing acceptance of seasonings, herbs & flavor’s and cooks faster than conventional Beef, needing one third less cooking time than traditional Beef.
Source (and the actual supplier): http://messingermeats.com/index.php
I was extremely impressed with the cuts available, varied, old school style cuts. I think I may have found a new supply of beef to eat on a regular basis.
Nothing fancy about the burger, salt, pepper and a little olive oil. First time cooking, kept it very simple so I could taste what the beef was like. Reminded me more of a really good steak in flavour, for the price of about $3.25 for just the beef. Well worth it!
#beef #localfood #piedmontese #burger #foodporn #italian #sodelish
From the Farmer's Market. I did not make these but you best believe I'm enjoying them!!!
Front: Black and Blueberry
Behind: Chocolate Salted Caramel
The couple who make these donuts are lovely people. I had a conversation with Mandy (she makes all the donuts) about their kickstarter. I guess a somewhat unpleasant experience. I had heard about their kickstarter and was thrilled for them, thinking everything would go smoothly. Not quite the case, trolls and weirdo's out in force. We had a great conversation where my potty mouth came out in full force. Basically told her the trolls should go fuck themselves (numerous times). To keep her chin up and ignore the dicks because you know the saying, don't be one...
The donuts are amazing, very, very flavourful! Vegan to boot, not that it matters so much to me, I'm all about the taste. After taking the photo, I cut the donuts in half as there are a number of them and I want to taste them all!!!
#donuts #localfood #sodamdelish #farmersmarket #yegfood #foodporn
Black Truffle Hummus. Roasted Hummus (roasted onion, roasted garlic, roasted cumin)
Not into cooking so much this evening but a person has to eat....
The black truffle hummus is farthest from the tomato salad. The roasted hummus has aleppo pepper sprinkled on it (beside the tomato salad).
The tomato salad, zebra, golden and red cherry tomatoes, drizzled with balsamic and olive oil, some feta cheese. Simple.
Binge watching is complete.
Photo taken with the LG G4 on auto.
#hummus #chickpeas #salad #lazyfood #middleeasternfood
- Pilgrims Hospicepresenthttp://pilgrimshospice.com/
- Glasshouse Bistro & Cafe2015http://glasshousebistro.ca/
Food is my first passion.
If you really want to make a friend, go to someone's house and eat with them...the people who give you their food give you their heart - Cesar Chavez
Food is a basic hedonistic pleasure, a sensual instinct we all share and revel in. - Yotam Ottolenghi, Sami Tamimi, Jerusalem
He who controls the spice controls the universe.- Frank Herbert, Dune
It's not fair!! - Sarah, Labyrinth.
I like nonsense, it wakes up the brain cells. Fantasy is a necessary ingredient in living. It's a way of looking at life through the wrong end of a telescope. Which is what I do, and that enables you to laugh at life's realities. - Dr. Seuss
Numerical Palindromes - it's a thing!!!
- N.A.I.T.Culinary Arts Graduate, 2013
- N.A.I.T.Retail Meat Cutter, 2010