It’s fun to watch scary movies or to go to a fancy dress party for Halloween, but it’s also nice to gather in the kitchen to cook, the centrepiece to this season and Halloween of course is the pumpkin.
5 top pumpkin recipes for Halloween
Trick or treat? Mmm…Food.
Even on Halloween day, a real foodie neglects the idea of simple sweets. We need more substance than a few candies, don’t we? And we take pumpkin very seriously. So here they are, the 5 recipes to prove your commitment to this holiday (and as a plus, you can always pretend you didn’t hear the door bell because you were too busy cooking).
Squash Gnocchi (by superstar Chef Mario Batali)
2 tablespoons extra-virgin olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
1 pound pumpkin, cut into julienne
1 cup water
Salt and black pepper
Pinch hot chile flakes
2 tablespoons chopped fresh parsley
450 grams uncooked ziti
1/4 cup freshly grated Parmigiano-Reggiano
In a large pan, heat the olive oil over high heat and add the onion, garlic, and pumpkin and cook 1 minute. Add the water, salt and pepper, lower heat to medium and cover, cooking until the pumpkin is soft, about 8 minutes. Add the red pepper flakes and parsley and keep warm. Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the ziti according to the package directions, until tender yet al dente. Toss the pasta with the cooked pumpkin 1 minute over high heat. Divide evenly among 4 warmed pasta bowls, topped with freshly grated Parmigiano-Reggiano.
6 cups chicken stock
1 1/2 teaspoons salt
4 cups pumpkin puree
1 teaspoon chopped fresh parsley
1 cup chopped onion
1/2 teaspoon chopped fresh thyme
1 clove garlic, minced
1/2 cup heavy whipping cream
5 whole black peppercorns
Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered. Puree the soup in small batches (1 cup at a time) using a food processor or blender. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.
2 cups pumpkin (canned or puree)
3 eggs 1 1/4 cups half and half
1 teaspoon pure vanilla extract
3/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
9 inch pie crust round
Preheat oven to 350 degrees F. Place pie crust dough round into a 9-inch pie plate. Trim edges to extend about a 1/2-inch over the rim of the pan. Fold edges under, and press to seal. Freeze until firm, about 15 minutes. Cut a large circle of parchment; fit into the pie shell, extending above edges. Fill the shell with pie weights or dried beans. Bake pie shell 15 minutes at 350 degrees F. Remove weights and parchment; bake 10 to 15 minutes more until golden brown. Cool completely on a wire rack.Place pumpkin in a large bowl. In a separate bowl, beat eggs well. Beat in half and half, vanilla extract, brown sugar, salt, and spices until thoroughly blended. Add in the pumpkin mixture, mix well. Pour pumpkin mixture into pie shell and place in center oven rack . Bake for 30-40 minutes until the filling is firm. Cool completely on wire racks and serve with whipped cream.
1 small sugar pumpkin
salt and pepper to taste
1/2 cup all-purpose flour
1/4 cup butter
Cut pumpkin in half, remove seeds, pith and outer skin. Cut into 2×3 inch pieces. Place 1/2 of pumpkin (2 to 3 pounds) in large bowl and season with salt and pepper. Add flour and stir to evenly coat. Melt butter in a large deep skillet over medium heat. Add pumpkin and cook, turning often until golden brown and tender.
15 g butter
1 tablespoon olive oil
2 cloves garlic, crushed
6 mushrooms, sliced
1 1/2 cups arborio rice
1 cup diced pumpkin (or butternut)
3 – 4 cups hot stock (chicken or vegetable)
1/2 cup grated parmesan cheese
freshly ground black pepper
1/2 cup chopped fresh parsley (optional)
Heat butter and oil together in a large saucepan or frying pan. Gently cook the onion and garlic. Add the rice and cook, stirring until the rice is coated in the oil mix. Cook this about 1 minute. Stir in the pumpkin and mushrooms. Pour over 1 cup of the hot stock. Cook, stirring often until the liquid is almost completely absorbed. You don’t want the liquid to be boiling with the rice, just a gentle simmer. Continue stirring and adding stock one cup at a time until the stock is all absorbed and the rice is tender. This takes about 20 minutes. You don’t need to stand there stirring the whole time if you use a non-stick pot and return often. Stir in the parmesan cheese, seasoning and parsley. The risotto will become lovely and creamy with the melted cheese. Serve immediately.
Written by Elisa della Barba
Tagged with: #FOOD TRENDS
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