Apparently I missed out on the specialty oil boom, because pumpkin seed oil, with its dark color and deep caramel-like flavor is not a novelty. Though new to me, it's being poured over or mixed through vanilla ice cream in kitchens and dining rooms all over Germany, Austria and swaths of Eastern Europe. Have you given it a try?
Topped with pumpkin seeds, plain or sweetened--caramelized, candied or brittled--and you've got an elegant and sophisticated dessert.
--Tracy Schneider
baked pumpkin and sour cream puddings smitten kitchen A home cooking weblog from a tiny kitchen in New York City. The place to find all of your new favorite things to cook. Olive Oil Pumpkin Bread I first learned about olive oil cake last summer. Never had it before, but it seemed to be all over the blogs and also the cooking magazines that I subscribed to. Homemade Pumpkin & Toasted Pumpkin Seeds Our Best Bites You know what Ive been doing this week? Welcoming in A u t u m n. Its now September 24th, which means its officially acceptable to flood my house with ... Gluten Free Sugar Free Vegan Pumpkin Pie Recipe with Crunchy Crust ... THIS PIE IS AMAZING. I like this more than regular pumpkin pie. My whole family and some of my friends tried it, and they all said it was totally bangin'. Tech Drops - a technology blog ... This amazing gaming gadget is planned to be released in April 2012. With the changing trends of gadget world, Nintendo go for exciting touch ... Pepitas! The Pioneer Woman Cooks Ree Drummond We've gutted the pumpkin, roasted and pureed it, and we've even made some delicious, creamy Pumpkin Crme Brle Love and Olive Oil I finally cracked open a can of pumpkin. I figure if it's cold enough to have the heat running, I can stop holding on to the last rays of summer light Chocolate Pumpkin Cake with Salted Caramel Cream Cheese ... Chocolate Pumpkin Cupcakes and 4-layer cake with Salted Caramel Cream Cheese Buttercream Frosting, White Chocolate Pumpkins and Caramel Corkscrews Amazon.com: 100% Certified Organic Pumpkin Seed Oil 16 fl oz (473 ... Certified Organic Pumpkin Seed Oil. Perfect for soups, yogurt and even ice cream. Not recommended for high heat cooking. Cold pressed Pumpkin - Wikipedia, the free encyclopedia A pumpkin is a gourd -like squash of the genus Cucurbita and the family Cucurbitaceae (which also includes gourds). It commonly refers to cultivars of any one of the ...
1. Layer the bread and filling in the baking dish and top with the cheese.
2. Pour the egg mixture evenly over the layers.
3. Cover the surface flush with plastic wrap and place a large zipper-lock bag filled with 2 pounds of sugar on top of the wrap. Refrigerate for at least 1 hour.
I don't know how it happened, but all of a sudden, Lambrusco, Northern Italy's sparkling red wine is everywhere. Once considered to be too sweet and too 'seventies, the newer, not-so-sweet Lambrusco is appearing on wine cards and wine bars all around Germany. Last week I drank a glass with a large platter of charcuterie, that included cooked ham, prosciutto, salami, soft cheeses and a variety of green olives. It was perfect.
The sign read "Bohnen", and I couldn't resist stopping to pick up a bag of the freshly picked green beans. This simple stand, just a card table really, has been selling a small sampling of garden produce all summer long, strawberries, raspberries, and now green beans.
Like lots of food junkies, I get my daily fix by subscribing to various Web sites that fill up my email inbox with regular missives, touting the latest, greatest trends. This week, I devoured the Genius Recipe column on Food52.com, which shared the Modernist Cuisine's one-ingredient ice cream. Frozen bananas whirred in a food processor! Brilliant!
Ice cream shops are everywhere in Southern Germany. In my small town alone there are two sit-down ice cream parlors, not to mention several cafes that serve an expansive selection of ice cream treats. And then there is the ice cream truck that scoops up my favorite flavors and comes down my street every afternoon.
1. After rolling out the dough into a 12-inch circle, mound the ricotta cheese over half the dough, leaving a 1-inch border at the edge.
2. Brush the bottom edge of the dough with egg wash.
3. Gently fold the dough over the filling, leaving a -inch border of the bottom crust uncovered.
4. Lightly press the dough to be flush to the edge of the cheese at the seam, then press the dough edges firmly to seal them together.
5. Working from one end of the seam to the other, gently pull the bottom layer of dough over the tip of an index finger and press to seal.
6. Using a sharp knife, cut 5 slits, about 2 inches long, diagonally across the top of each calzone. Make sure to cut through only the top layer of dough and not completely through the calzone.
Another week, another herb! We'll be wrapping up our Tuesday herb conversations next week. What have I forgotten? Have we missed your favorite herb?
It's been a long time since my kiddo begged me for cute containers to pack her school lunch. Hello Kitty was always a hit!