I was introduced to these addictive little buggers when visiting with my brother not long ago. He made his from scratch, scooping the seeds from whole pumpkins, cleaning them, roasting them to dry them, then finally cooking them in sugar to candy them and tossing them in a sweet-salty spice mix to finish.
Archives for November 2013
No new recipe today, just a word of thanks to all of you "Oui, Chef" readers out there who are all such a big part of what we do here on our little blog.
We wish you all a fabulous holiday filled with family, friends, a great feast, and lots of love!
For those of you still doing some last minute Thanksgiving cooking, click HERE to get the recipe for the Gingered Cranberry Fig Chutney pictured above, a perfect addition to your Thanksgiving feast.
Cheers – Steve
Cooking Light Magazine ran a feature in their October 2013 issue highlighting their 25 Favorite Recipes. I'm sure that eventually I'll end up cooking them all, but I started with this super flavorful and EASY roast chicken. Of course, there are as many ways to roast a chicken as there are cooks. Some recipes call for little more than salt and pepper seasoning on the bird, others for elaborate stuffing, seasoning, and glazes. This roast falls somewhere in-between.
Desserts don't get much easier or more rewarding than this one. With hardly any work at all and just a few ingredients you can have this restaurant quality treat on your table tonight. Hands-on time to craft this dynamite pudding is no more than 15-20 minutes, though you do need to plan for cooling-in-the-fridge time to set the panna cotta before serving. Two hours is probably enough.
My old high school/college buddy, Dave, wrote to me the other day to ask if I had heard of this recipe. He had seen it published in the NY Times and had been cooking it pretty much non-stop ever since. Declaring it his favorite recipe of 2013, he went on to tell me that the dish was better than any "illicit drugs the 80s offered" (not that he or I had any direct experience with said drugs, it was more a figure of speech).
I love working with it as it's firm, meaty flesh cooks quickly and holds together nicely in the sautè pan. I love buying it, because let's face it, as seafood goes it's downright cheap to put on your plate. I even love inking it into our weekly meal plan because everyone in the family totally digs it.