BaltimOregon to Maine

Locavore Cooking with Southern Efficiency and Northern Charm

Posts Tagged ‘pumpkin

Cider and Ruth Reichl’s Pumpkin Tureen

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In-the-pumpkin soup.

In-the-pumpkin soup.

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.

Written by baltimoregon

October 20, 2009 at 12:10 am

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The Everlasting Pumpkin

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Pumpkin Sage Cream Sauce over Pastaworks Ravioli 










This huge Jarrahdale pumpkin I bought for Halloween decoration and finally roasted for Thanksgiving yielded many more cups of sugary sweet puree than I know what to do with. It’s abundance is to be appreciated in these dire economic times.

I used it make pumpkin tiramisu for Thanksgiving dessert. I froze two containers full of the orangey mush. And I still have a big bowlful of the stuff in the fridge that thankfully hasn’t gone bad yet.

So I used it to make vegan pumpkin black-bottom-like cupcakes for a holiday party for the ESL school where I’ve volunteer taught. Check out the yummy recipe (who knew tofu cream cheese would taste so real) here.

And on a whim tonight, I made a pumpkin sage cream sauce (see above). I first sauteed onions, garlic and leftover sliced leeks in olive oil, added a cup of chicken broth, freshly cut sage leaves, ample scoops of that old pumpkin puree and then stirred in some creme fraiche for creaminess just before serving. It was a perfect compliment to the fresh apple-potato-cremini mushroom ravioli I had picked up at Pastaworks in Portland.

So what should I do with the rest of the pumpkin puree? Any suggestions or recipes would be appreciated. Did I also mention the fridge full of turkey meat and stock? Not that I’m complaining. I’ll host Thanksgiving any year!

Those moist vegan pumpkin cupcakes.

Those moist vegan pumpkin cupcakes.


Written by baltimoregon

December 7, 2008 at 12:29 am

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