Tuesday, January 31, 2012

Wednesday, January 25, 2012

Delicious Failure

I'll be the first to admit that "failure" and "delicious" are not common pairs.  This is especially true in the culinary world, where the former conjures (at least for me) visions of soggy souffles and over-mayonaised tuna salad.  In this case, however, I am glad to report that a disappointing cake experience was rescued -with delectable results.

Wednesday, January 18, 2012

Make Your Own Pumpkin Puree

I love pumpkin.  It's got a weird name, a weird shape, a weird flavor, and is stuck being the mascot of Halloween.  Willing or unwilling, we'll never know.  For whatever reason, this winter squash and I get on well.  I've used canned pumpkin for lots of different things -to replace some of the butter/oil in baking, to make bread, pie, macaroni and cheese, and soup.  I've even eaten it plain with blueberries and a drizzle of maple syrup.  Ok, more than a drizzle.  Bottom line, I love pumpkin, and I am headed to a place where the cheerful orange Libby's cans will be lacking (or cost $10 apiece which is pretty much the same thing).  With two uncarved pumpkins left over from Halloween, I figured it was time to make my own roasted, pureed pumpkin.  Here's how to do it.

You'll need a big knife, a pumpkin (mine was about the size of a cantaloup), a lasagna pan, and a chopping board.  The flowers are optional, but they do look lovely with the pumpkin.