Lou Seibert Pappas's A Harvest of Pumpkins and Squash PDF

By Lou Seibert Pappas

ISBN-10: 1452123896

ISBN-13: 9781452123899

Buttercup or crookneck, patty pan or sugar pumpkin, squashes and pumpkins are scrumptious additions to cakes, breads, soups, salads, pastas, entrées, and goodies. simply nearly as good within the morning as at evening, the recipes during this attractive assortment contain such gem stones as Cranberry-Walnut Pumpkin espresso Cake, Grilled fowl Breasts filled with Zucchini and Goat Cheese, and Five-Spice Pumpkin-Ginger Cake. With forty amazing recipes, a word list of the kinds of squash, uncomplicated cooking directions, and worthwhile how you can purchase and shop them, those flexible, scrumptious gourds make for year-round goodness.

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Extra info for A Harvest of Pumpkins and Squash

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Butter and flour a 4-cup soufflé dish. 1 tablespoon olive oil 2 slices sourdough French bread, cut into ⁄2 -inch cubes 1 (about 11⁄4 cups) To make the croutons, in a small baking dish, combine the garlic and oil, stir to coat, and let steep for a few minutes. Add the croutons and toss to coat. Bake for 5 minutes, or until lightly toasted; set aside. 4 eggs, separated, plus 1 egg white ⁄4 cup pumpkin or winter squash 3 purée, canned or homemade ⁄3 cup sour cream or heavy 1 (whipping) cream ⁄4 teaspoon salt 1 1 teaspoon Italian herbs or herbes de Provence 1 teaspoon ground cinnamon ⁄4 teaspoon freshly grated nutmeg 1 1 cup (4 ounces) shredded sharp white Cheddar cheese ⁄4 teaspoon cream of tartar 1 In a large bowl, whisk the egg yolks until lightened in color.

Place the squash, cut side down, on the prepared pan. Bake until the flesh can be easily scraped into strands with a fork, 50 to 70 minutes. Remove from the oven and let cool slightly. Using a fork, scoop out all the flesh into a bowl and fluff the spaghetti-like strands. Toss in the salt and pepper. Place on a large, warmed platter or the cleaned squash shell. 12 cherry tomatoes, red or yellow or a combination, halved ⁄2 cup fresh Parmesan or Pecorino 1 Romano cheese shavings 2 tablespoons chopped fresh flat-leaf (Italian) parsley Melt the butter in a small saucepan over medium heat and cook until it turns light brown.

Brown the meat in the reserved oil over medium-high heat, stirring to break it up into even crumbles. Return the onion to the pan. Add the water, tomato paste, vinegar, garlic, salt, and pepper. Tie the pickling spice and cinnamon in a small piece of cheesecloth and add to the stew. Reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally and adding additional water if it threatens to scorch. Discard the cheesecloth. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

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A Harvest of Pumpkins and Squash by Lou Seibert Pappas

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