Bringing a sense of discovery and fun to you, the gourmet home cook!
So, Halloween is only about a week away. Pumpkins, pumpkins are all around us. Actually, have you noticed that as soon as we hit the beginning of Fall in late September, pumpkin EVERYTHING just explodes all around us. Coffees, baked goods, stews, soups, etc. I don;'t know about you, but I kind of get sick of seeing pumpkin shoved into just about everything, all the time. Sometimes it feels an inauthentic marketing thing. But I've also noticed that as we get later into Fall (like now) come of that craziness dies back. Or maybe we just don't even notice it anymore. Maybe we've just been so overwhelmed by it all that we start to tune it all out. Well, this week's featured recipe is one authentic, civilized pumpkin recipe. It's made from real pumpkins (read: not canned pumpkin puree). When I came across this recipe I just knew it had to be featured as my Recipe of the Week. So, here's Roasted Pumpkin Soup With Brown Butter and Thyme Recipe from SeriousEats.com.
One of the most versatile cooking tools is something most people don’t even have…yet. It can accomplish so many different tasks well that you may start to wonder how you lived without it. It’s called the fish spatula. The fish spatula is a bit of a funny-looking spatula. Think of it as a thin, but firm elongated version of a spatula or a pancake flipper. But, oh how much more it can do!
Yes, yes, yes. I know Fall means leaves changing color, temperatures dropping (someday they will even drop here in Houston!), pumpkins, squash, etc. And that's all great! But in my house, you know what else that means? Football season (at least as far as my kids are concerned; I don;t follow football), the baseball playoffs (yes, I know my Mets lost (sigh), and the start of a new hockey season. We don;t consider ourselves sports-obsessed, but we do love our baseball and hockey. And where there's sports-watching, there's snacks, right? Right? So, I decided snacks were due for a Recipe of the Week. Now, I'm a low-carb guy, but I have to say this week's recipe is certainly worthy of a carb investment. This week's featured recipe is Garlic Herb Parmesan Pretzel Twists from one of my favorite blogs, What's Gaby Cooking.
Who can resist a warm, sweet, "jiggly" bread pudding? When made fresh - and not sitting around in storage for a day or two - bread pudding is a sublime addition to the dessert menu. And as a cook it can add lots of opportunity for creativity and the ability to create a dessert that draws "oohs", "ahhhs", and lots of "yums" from your family and/or guests. I found this beautiful bread pudding recipe and fell in love with it. Custardy, warm, and with a chocolate drizzle? Sold! So, this week's featured Recipe of the Week is Bread and Butter Bread Pudding from JoytheBaker.com!
Do you love apples as much as I do? Is there ANYTHING (well, ok, perhaps pumpkin) that says Fall to you more than the arrival of all those different varieties of apples? One of my favorite Fall things is to try new varieties of apples. Several years ago I even went through the store and picked up 1-2 of a bunch of different kinds of apples. Now these were snacking apples - ones you can eat just as they are. But as you may or may not know, baking with apples can be a whole other thing.