Happy Thanksgiving

[Verencat]

Originally Posted by montsnmags

Weird, strange gods that think that pumpkin is a sweet rather than something that should be chopped into large chunks and roasted alongside a nice, big leg of lamb, or turned into soup.

I think it's lovely to have Gods that go both ways...

[phenomshel]

Now I'm hungry.

[columbus]

Originally Posted by Verencat

Pumpkin Pie is a gift from the Gods!

Here in Spain rather than make the pumpkin in a pastry case, it is split it in two (dish shapes) skin on, de seeded and roast in a hot oven until the top is dark golden brown. It is eaten cold as a desert and is fantastic.

Originally Posted by montsnmags

Weird, strange gods that think that pumpkin is a sweet rather than something that should be chopped into large chunks and roasted alongside a nice, big leg of lamb, or turned into soup.

I also roast chunks to eat with roast pork. The sweetness of the pumpkin compliments the pork nicely. You probably know that we Brit's serve roast pork with an apple sauce also.

(My stomach is rumbling loudly)

[Verencat]

Originally Posted by columbus

Here in Spain rather than make the pumpkin in a pastry case, it is split it in two (dish shapes) skin on, de seeded and roast in a hot oven until the top is dark golden brown. It is eaten cold as a desert and is fantastic.

That's how I do my Butternut Squash purée. The trick to make it absolutely fantastic: rub all skinless surface with a clove of garlic before you put the squash (or pumpkin) in the oven, and put a couple cloves in each cavity left by the seeds. I can eat that for evey meal of the day, cold or warm.

[montsnmags]

Originally Posted by columbus

...
I also roast chunks to eat with roast pork. The sweetness of the pumpkin compliments the pork nicely. You probably know that we Brit's serve roast pork with an apple sauce also.

(My stomach is rumbling loudly)

The "Sunday roast", previously somewhat of a tradition in Australia (and possibly still is to many) would, like many of our legacy culinary traditions, be directly descended from the British influence on a large portion of our history/culture since colonisation. Roast beef, pork or lamb, served with spuds, pumpkin and beans or peas (and possibly carrot), smothered in gravy (pork to include apple sauce, lamb to include mint), is still one of the pleasures for many (including myself, while The Loved One's mum was still alive) of attending a local RSL Club - the "$7 roast".

These days a roast is rare for me. I'm more likely to be eating laksa or some Thai stir-fry or tonight's samosas (well, not really samosa...a low-fat "interpretation" of them, let's say) for instance, or just a nice piece of lightly-seasoned beef fillet done rare on the barby with some asparagus and a dollop of Dijonaise. I still like a roast, but it's something for special, family events, Christmas usually (if that - too much heat in the kitchen for this climate. ). I love roast pumpkin, but I will kill each and every person in the room for the last piece of roast potato (though I should point out for the sake of transparency and explanations of origins that, technically, mum also practically shallow- and slow-fried the spuds until they could clog your arteries if you even just looked them in the eye).

Also, two words for you, columbus..."pork" and "crackling". Mmmmmmm....

Cheers,
Marc

[columbus]

Originally Posted by Verencat

That's how I do my Butternut Squash purée. The trick to make it absolutely fantastic: rub all skinless surface with a clove of garlic before you put the squash (or pumpkin) in the oven, and put a couple cloves in each cavity left by the seeds. I can eat that for evey meal of the day, cold or warm.

Sounds interesting I'll try that

[columbus]

Originally Posted by montsnmags

mum also practically shallow- and slow-fried the spuds until they could clog your arteries if you even just looked them in the eye).

Try cooking them in Olive oil they are just as good but no cholesterol.

Originally Posted by montsnmags

Also, two words for you, columbus..."pork" and "crackling". Mmmmmmm....

Cheers,
Marc

Mmmmmmm! better than sex! (or chocolate!)

[montsnmags]

Originally Posted by columbus

Try cooking them in Olive oil they are just as good but no cholesterol.

Aye, we do that ourselves...it's just overcoming the family cooking method of "soak it thoroughly in lard" that I'm always trying to overcome.

Mmmmmmm! better than sex! (or chocolate!)

Okay, I'm just going to stand here and look at you like you're some kind of weirdo (but if you watch closely you'll note a very slight nod of the head and a subtle wink of agreement )

Cheers,
Marc (A nod's as good as a wink to a roast pork)

[columbus]

[zelda_pinwheel]

happy thanksgiving everyone ! hope i'm not too late.

Originally Posted by Verencat

Pumpkin Pie is a gift from the Gods!

i had pumpkin pie when i visited my cousins in canada, it was sooo delicious ! in toronto we bought some in a bakery, and in edmonton we saw giant pumpkins at the grocery store one day and couldn't resist, so we bought one and were adventurous enough to make it ourself.

Originally Posted by montsnmags

Weird, strange gods that think that pumpkin is a sweet rather than something that should be chopped into large chunks and roasted alongside a nice, big leg of lamb, or turned into soup.

i like it that way too. (but without the leg of lamb, obviously).

Originally Posted by Verencat

I think it's lovely to have Gods that go both ways...

so do i. i think i could probably eat an entire meal of only pumpkin dishes, i love it so much : pumpkin soupe, pumpkin purée, roast pumpkin, pumpkin bread, and to finish pumpkin pie with pumpkin ice cream... did i miss anything in there ?

Originally Posted by phenomshel

Now I'm hungry.

me too.

Originally Posted by columbus

Here in Spain rather than make the pumpkin in a pastry case, it is split it in two (dish shapes) skin on, de seeded and roast in a hot oven until the top is dark golden brown. It is eaten cold as a desert and is fantastic.

i've never tried it that way as a desert ; but i make it that way with garlic for dinner sometimes. i will have to try it cold and sweet next time.

Originally Posted by Verencat

That's how I do my Butternut Squash purée. The trick to make it absolutely fantastic: rub all skinless surface with a clove of garlic before you put the squash (or pumpkin) in the oven, and put a couple cloves in each cavity left by the seeds. I can eat that for evey meal of the day, cold or warm.

i love pumpkin cooked that way. cat, what is butternut squash in french ? so i can see if i can find some here ? and when is the season to buy it ?

(on my list for tomorrow's shopping : pumpkin.)

[Verencat]

Originally Posted by zelda_pinwheel

i love pumpkin cooked that way. cat, what is butternut squash in french ? so i can see if i can find some here ? and when is the season to buy it ?

(on my list for tomorrow's shopping : pumpkin.)

Season to buy it: NOW!
As for the name in French...erm... I call it "courge butternut"

Here's a piccie, it might help:

[zelda_pinwheel]

Originally Posted by Verencat

Season to buy it: NOW!

chouette !!! i will add it to my shopping list.

As for the name in French...erm... I call it "courge butternut"

Here's a piccie, it might help:

hm, okay, thanks for the pic, i don't think i've ever seen that in my neighborhood primeur, i'll try the bigger one nearby, they usually have more selection. or if i have time i'll try to go to the market this week.

[Verencat]

It's my favorite squash, closely followed by the Spaghetti Squash and Pumpkins.

On the site where I took the piccie, there is a recipie for Butternut Squash soup that also involves Zucchinis... just so you know! I think I'll try it this weekend with fresh ginger and less water...

[zelda_pinwheel]

Originally Posted by Verencat

It's my favorite squash, closely followed by the Spaghetti Squash and Pumpkins.

hm, i really hope i can find some !!! i'm going to put your photo on my phone, to show the primeur. if i'm really lucky, maybe i can get him to buy me one specially, if he doesn't have any.

On the site where I took the piccie, there is a recipie for Butternut Squash soup that also involves Zucchinis... just so you know! I think I'll try it this weekend with fresh ginger and less water...

hm, sounds delicious ! and it's definitely soupe season now. when i went out earlier today i noticed that everyone suddenly was wearing winter coats, and decided i should probably put away my jacket and do the same. i already got my boots out.

[montsnmags]

Originally Posted by Verencat

It's my favorite squash, closely followed by the Spaghetti Squash and Pumpkins.
...

FWIW, we (by which I mean "I", but I'm going with the ill-chosen tendency to assign my own verbal habits to all Aussies) call that "butternut pumpkin". "Squash" are usually those little things (eg. "yellow squash".).

Cheers,
Marc