Cider and Ruth Reichl’s Pumpkin Tureen
Here’s a simple, filling fall dinner recipe Ruth Reichl recently described on NPR’s Fresh Air. It was one of her staples during her Lower East Side bohemian days. We used a cute, white lumina pumpkin from our new favorite Matt-Cyn Farms in Corvallis, a whole wheat sourdough baguette, Irish swiss and cut down the creaminess down with chicken broth. And added sage. It’s a cheesy soup fortified with the soft pumpkin you scrape down the sides.
We chased it down with cider from a neighbor who generously pressed it for us again this year. I’d love to learn how. Apparently, folks spike their sweet apple cider here with quince.
Speaking of Reichl, I just received my first–and now last–issue of Gourmet. Will it become a collector’s item? I agree with their picks for best restaurants in Portland–Pok Pok and Le Pigeon–although the latter is a little too over-hyped and fois gras/bone marrow-loving for my taste.