I've been working on writing down my favorite recipes, particularly for New Mexican food. (In the past I was generally sharing experimental food with you, not old favorites). There will be many more of these recipes coming in the future. Here are the results so far:

Corn Tortillas )

Flour Tortillas )

Calabacitas )

Green Chile Spinach Enchiladas )

Green Chile Stew )

Tortilla Soup )

Frijoles Pintos (pinto beans) )

Frijoles Refritos (refried beans) )

Sopa )
Pumpkin Pie )
I made this up tonight. I'm not sure I have the words to describe how good it was.

1 small hokaido pumpkin (or another variety of your preference)
about 3 Tbsp butter
1 small yellow onion, chopped
1 head of garlic, minced (or less if you're not a garlic freak like me)
400 grams cream
about 1 tsp. dried thyme, crushed
1/4 tsp. chipotle powder
salt and fresh ground black pepper
about 1 Tbsp extra-virgin olive oil
200 grams Italian sausage, cut into slices
250 grams squid ink (black) spaghetti

Preheat oven to 200° C (400° F). Cut the pumpkin in half, remove the seeds and membranes, rub the cut sides with olive oil, sprinkle with salt and pepper, then place cut side down on a lightly oiled baking sheet. Bake for 45 minutes.

Meanwhile prepare the garlic-infused cream sauce. Sweat the onion and garlic with a bit of salt in butter over medium-low for about 15 minutes. Stir in the cream, lower the heat, and simmer, stirring often, for another 20 minutes. Then add the thyme, chipotle powder, salt and pepper to taste.

When the pumpkin comes out of the oven, let it cool enough to handle. The skin should easily peel away from the flesh. Break it into pieces of whatever size you like and set aside.

Heat a large heavy skillet over medium-high. Add a little olive oil, let it heat, then add the sausages and fry until browned on all sides. Turn the heat down and add the pumpkin pieces, turning them gently. You can let them fry a little but you do have to be gentle to keep them from breaking. Add the cream sauce to the pan with the sausage and pumpkin. Stir gently and keep at a bare simmer, stirring often, while you cook the pasta in boiling salted water.

When the pasta is just a bit undercooked, add it to the sauce with some of its cooking water. Toss and stir gently to combine, and serve. :)
saansaturday: (pumpkins)
( Wednesday, 3 November 2004 15:37)
This delicious pumpkin with cornbread and sausage stuffing was the main dish for our Dumb Supper this year. Since it's such a heavy dish, I served it with simple sides--fresh green beans steamed and served with salt, pepper and butter and a salad of spinach, rocket and grated carrots served with my best olive oil and balsamico (the nine year aged real stuff). I was delighted to find out how tasty the grated carrots were with the balsamico! The sides complimented the main dish wonderfully, as did the wine, a pizzolato prosecco. This was probably the best Samhain feast I've ever had the pleasure of cooking.

stuffed pumpkin
1 small pumpkin (actually this made enough to fill a big pumpkin, so I ended up with leftover stuffing to bake later)
1/4 cup melted butter
Salt and pepper
2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
2 celery ribs, chopped
9 garlic cloves, minced
2 Granny Smith apples, cubed
1 teaspoon celery seed
1 teaspoon fennel seed
1 teaspoon thyme
2 oranges, zested
1/4 cup chopped fresh parsley, divided
1/4 cup chopped fresh sage, divided
6 sausages (I used four bratwursts and two smoked sausages, all organic, made from turkey, delicious stuff), cut into 1/4 inch pieces
1 cup Sauvignon Blanc
1 cup heavy cream
cornbread croutons (from one skillet of homemade cornbread, cut into cubes, then dried/toasted, stirring every ten minutes, in a 150 C oven)
1 cup walnuts, roughly chopped and toasted
1/2 cup tart dried cherries
3 cups chicken broth
2 eggs, beaten
the recipe and more photos )
saansaturday: (pumpkins)
( Thursday, 28 October 2004 13:52)
cobweb cupcakeI have never been a fan of cupcakes, as they are usually too sweet for me. But these Halloween cupcakes are so delicious that I can't stop eating them. I used to make them every year. It looks like this year I won't have time. :( I've altered the recipe to work with ingredients available in Germany but I didn't write it down, so this is the original version (ok, with slight modifications, I just can't help changing things to my taste)of the recipe. It comes from, of all places, the October 5, 1999 issue of Family Circle. I bought the magazine just for this recipe and it certainly was worth it. Everybody loves the chocolate spiderwebs on top...the frosting is especially yummy. Since I haven't made them this year, I don't have a picture of mine, but I did take a photo of the picture in the magazine...and I have to say that mine actually look better.... :)

the recipe )
first pumpkin of the season

pumpkin



Right now, I've got this pumpkin, four ears of corn, two beautiful vine-ripened tomatoes, and one perfectly ripe avocado in my kitchen. I'm devising a way to get them all into my dinner tonight. *evil laughter*

(Four of my favorite vegetables, all at once! I predict taste-orgasms tonight!)
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