I have two things I need help with folks and who better to help me then the amazing blog world. I’m sure out there somewhere in the world someone has an answer for me so here are my two questions:
What in the world do I do with this?? I know you cook with it, but what??? Any recipies or ideas for what to cook in here and HOW to cook it please!!
My second question also revolves around food…this year’s first pumpkin was bought yesterday…I’ve seen these guys in the stores for 600kr before..so when I got this one for 60 (he was going to take 80 originally but told me 50…and I only had 60…so I gave that too him) I have baked with canned pumpkin before, pies, breads, muffins…but how do you work with a fresh pumpkin? How do I make the stuff inside like the mashed stuff in a can so I can bake with it and so on? I also know that there was something you could do with the seeds? And is it the meat on the actual pumpkin or the nasty stuff hanging inside that is what you use? I need help and that was more then two questions I know but be kind too me, I just want to figure this out!! So I’d love suggestions, recipies, you name it of things I can make with my pumpkin besides a scary Halloween face!!
Not completely sure of the plans for today, probably in general a lazy Sunday, but I’m sure there will be some dog walking, food that is made, things cleaned, and if I’m lucky a nap…hahahahaha…Hope everyone has a wonderful Sunday no matter what you do or where you are!!
Until next time my friends….
14 comments:
Ha ha ha! YOU asking me for cooking advice... But wait - I've never used canned pumpkin so can help!
1. That dish looks like something you can cook casseroles and stews in!
2. First, cut off the top of the pumpkin if you want to make a face or even use the whole thing as a big bowl (you can serve pumpkin soup out of it.)
If you don't want to keep the shell, then just cut in half. Scoop out the seeds and those stringy bits. Wash seeds and keep. Throw away the stringy bits. You can roast the seeds in the oven with a little salt. Be careful though. They burn easily!
Scoop the flesh out of the pumpkin shell. Then cut up the bits of flesh. Don't worry if this is a bit messy!
Fry some onion with olive oil, then put in the pumpkin with some liquid if you're making soup. Then follow your soup recipe. Pumpkin and ginger is nice.
If you just want to get the pumpkin soft for use in a pie. You put the diced pieces in with some water and boil until soft. Drain off water and mash pumpkin.
Couldn't be easier!
Even I can do it - and I do do it every year when we have our annual pumpkin soup and scary face in the shell!
Enjoy!
Pumpkin soup is delicious! Everyone here eats it during October...
I would very much want to be of help but I am absolutely devoid of any skills pertaining to the kitchen. Hope you find the right answer soon.
You, my dear, have a newer version of my turkey roaster, which is a very light blue, same shape, etc. I've cooked turkey in mine yearly for the last 20 years. Before that I'm sure a mother somewhere appreciated it, as I bought mine at an auction.
The pumpkin is a squash and can be baked until tender, or cut in chunks and boiled. The skin is a little onery about peeling so just cook it anyway and pull the skin free when the meat is tender. The meat (throw away the stringy gunk and keep the seeds, if you want)will mash up after its cooked. You can use a potato masher. Don't worry, it will look and be a lot more "liquidy" than canned pumpkin, but I promise, it will set up in a pie that you will be completely pleased with. Pumpkin seeds are addictive!! As is pumpkin soup, such an undervalued specimen from a home garden! I hope this helps, and Thank You for your blog. I really enjoy it. A mom in Kansas.
Am now texting Sverre to bring me a pumpkin. Ooooh....Pumpkin pie...
Oh, and while we're on the subject, can pumpkin mash be frozen? I'd assume so, but since there are pumpkin experts here, might as well ask!
In the south, we call that a "dutch oven"... perfect for the turkey on Thanksgiving or for cooking a really big roast with the potatoes and carrots all around it...
the only thing is, there is not an oven that I have seen in DK that is big enough to hold a real Dutch oven...
I'm answering this before reading any of the comments, so I assume it's been answered already.
I'd cook a turkey in that pot. In fact, I have one and I use it for big things like turkey. Without the lid.
I don't mash my own pumpkin. I use them for jack-0-lanterns. And no . . . do NOT use the goop that you scoop out first! Some people like the seeds toasted. Wash an dry seeds first. Then toss with a small amount of olive oil, spread on a baking sheet and lightly salt then put in the oven and toast.
Certain types of pumpkin lend themselves better for pies. I'd check it out on the internet but basically, I think you just cut it up (after cleaning out the insides), removing the thick outer skin of the pumpkin, then cook it down. A lot of work. I'd prefer opening a can!
Though I cook a lot, never used that kind of casserole. I wouldn't us it on the stove, tho - too thin and burned food would be a reality.
And I've never used anything other than canned pumpkin....
Looks like I'm 0 for 2. No help whatsoever! POOH!
Okay, I was going to tell you to cook the seeds on a cookie sheet with a tiny bit of olive oil and salt. They are very addictive. I love the idea of pumpkin soup or even baked like you would an acorn squash. Hope you enjoy. I am looking forward to our first pumpkin of the year.
This is my first visit here. What a lovely spot.
It looks like you have yourself a roaster. Traditionally, it is used for turkeys at thanksgiving but you can roast many meats in there. I tend to use, non metal utensils on mine, because they can scratch up easily. You can get away with using, cheaper cuts of meat, because your roaster will hold heat, and create beautiful juices, that will tenderize while cooking, for longer spells. Spray your pan with non stick, before adding meats and veggies. Remember, don't throw your pan drippings away, you can put your roaster on a low flame, and make the most delicious, gravy. Look at the essay, I have written. lol I will leave the pumpkin thoughts, alone. lol
: )
I'll just say nice roaster since you have lots of suggestions! :)
I always make a roast in m roaster - meat, veggies, some beef or veggie broth. A good autumn meal.
As for my pumpkins, I also roast the seeds with olive oil and salt. For the flesh, I actually cut the pumpkins in half and clean out the seeds and the string and then put them on a cookie sheet and bake them until the flesh is soft and scoops out of the shell. I then use the flesh (pumpkin bread, pumpkin muffins, soup - write if you need a recipe as I have a great bread recipe) or freeze it in baggies for later use. Yum!
Hello Amy!
The roaster/dutch oven comes in various sizes. I have a 'smaller' one that I use when I make a roast (boneless turkey, beef, pork) and veggies. Here's my 'base' recipe:
2-3 lbs meat
salt/pepper
1 dry package of onion soup
1 c red wine
carrot sticks
mushrooms
potatoes cut into 1" chunks
flour to thicken gravy
Place roaster on stove burner and turn on high. Put roast (or chunks of beef if you want a stew) in pan and let sear. Add salt and pepper. Turn to sear other sides. Remove from heat. Add 1 cup red wine (or a little more), 1 package dry onion soup, about a cup of water. Toss in veggies. Put in oven at 170ish for about 1.5-2 hrs depending upon how thick your roast is. Take out all the meat and veggies, set aside. Put the pan with all the drippings on the burner, make a rue to thinken the drippings into gravy.
I use boneless, increase time for bone-in.
So, that's my base recipe. I swap out ingredients and try to new variations, but this is a pretty forgiving recipe.
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