Proud Italian Cook

Pumpkin, Savory and Sweet

October 12, 2011 by Marie 22 Comments

I knew I was going to like this recipe the minute I saw the picture in Ottolenghi’s book, Plenty. His “Crusted Pumpkin Wedges with Sour Cream” just caught my eye! It’s all about the coating that gets pressed into the pumpkin and then when baked, turns crispy and crunchy!

I had the perfect size pumpkin just waiting for this recipe, it weighed about 1 1/2 lbs. I just cut it in half, scooped out the seeds and sliced it into wedges.

I have to say this would be perfect with really any squash, I normally don’t cook with fresh pumpkin that often so I was surprised it tasted just like any other squash, so next time I think I’ll do this with acorn squash instead because I think the crusted rings would look beautiful on a platter. As far as the taste goes it’s absolutely delicious!

Each wedge gets brushed front and back with olive oil then a mixture of grated parmesan, breadcrumbs, fresh parsley and thyme, lemon zest, crushed garlic, salt and pepper. The mixture gets pressed on both sides of the pumpkin and then baked in the oven. I did mine at 400F until deep golden. You can actually see the recipe as you look inside the book on Amazon here. A perfect side dish for the holidays!

If you’re a regular reader of my blog you know I love ricotta, I don’t think a week goes by where I don’t have some sitting in my fridge, as I write this another pound is in there calling my name, so when I saw Martha’s,” Pumpkin Ricotta Crostata” in her book, “Pies and Tarts”, I knew I’d be making it.

She of course did hers a lot more fancy in a tart pan with pasta frolla dough with a pretty lattice pattern on top with pine nuts. I wasn’t that energetic so I used Trader Joe’s pie dough and made a free form tart and garnished it with pumpkin seeds because I’m still not buying pine nuts.

This is made with canned pumpkin, ricotta and mascarpone cheese flavored through out with vanilla and the spices in a pumpkin pie. Martha uses just nutmeg but I like all the warm flavors you get in pumpkin pie spice.

The perfect quick dessert with a dollop of whipped cream and a nice cup of coffee!

Here’s Martha’s recipe

Happy Fall!

22 Comments Filed Under: Desserts, Fall, Seasonal, Vegetables Tagged: crusted pumpkin wedges, pumpkin, pumpkin ricotta crostata, ricotta

Crock Pot Roast Beef with Giardinera

October 5, 2011 by Marie 29 Comments

I have been making this roast for over 20 years, everyone who eats it wants the recipe, my family loves it and it’s almost embarrassing how simple it is to put together! I usually make it one or two times a year, about as many times as I use my crock pot. It’s perfect for the fall weather and goes wonderful with either polenta, potato gnocchi or buttered egg noodles on the side.

The cut of meat you get is either a rump roast or a top round. Make slits in the roast with a knife and then stuff slivers of garlic all around. Generously salt and pepper the roast and sprinkle with dried oregano. How easy is that?

The star of this dish is a large bottle of giardinera. Giardinera is a delicious condiment with a mixture of usually carrots, celery, olives, cauliflower, onion, and of course hot or mild peppers, brined and covered with oil, without it it just wouldn’t be the same! I hope you could find it in your neck of the woods but here in Chicago I can get it everywhere. There are recipes on the web if you want to make your own.

The other two ingredients are optional, tiny pearl onions and just a bit of stock, less than a cup, but honestly a little water would do just fine!

Just get a nice sear on your roast before you stick it in the crock pot, then pour the whole bottle of drained giardinera on top and then add your water or broth. Cover and cook on low for 8 hours or until very tender, it will make plenty of flavorful juice, enough to spoon over your cut roast or to toss in with some buttered noodles. I’ve also made this in the oven, searing it first, same way but with tin foil laid on top for half the time at 350F, it all depends on what size roast you have.

I personally like to make it the day before we eat it, because when the meat is cold it slices perfectly plus all those flavors get to infuse altogether overnight.

It’s amazing how something so simple can tastes so good! Buon Appetito!

29 Comments Filed Under: Meats Tagged: crockpot, roast beef, vegetable giardinera

Scenes from Chicago Gourmet 2011

October 1, 2011 by Marie 16 Comments

Last sunday I attended Chicago Gourmet, an interactive epicurian event showcasing more
than 100 of Chicago’s finest restaurants and chefs as well as hundreds of renowned vitners, spirit makers and premium breweries from all over the world. The event was held in beautiful Millennium Park where guests enjoyed live cooking demos, seminars, gourmet tastings and book signings by popular chefs, master sommeliers and winemakers.

I was fortunate to get a front row seat to view the cooking demo between Jonathan Waxman of Barbuto, NYC and Mary Sue Milliken of Border Grill, both appeared as contestants on Top Chef Masters, and both said it was one of the hardest things they ever did. It was fun hearing about some of the behind the scene stuff that went on and all the late night partying!

Chef Milliken made quinoa fritters and dulce de leche churros while Chef Waxman was making homemade potato gnocchi that was pan fried and then tossed with diced eggplant, tomatoes, corn, basil and garlic, a recipe from his new book, Italian, My Way.

His tips for making light and airy gnocchi is never working the dough too long and treating it nice and gentle. He also likes to freeze them before they’re cooked. His favorite way of cooking them is pan fried straight from the freezer right into the pan with olive oil.

There were tastings from awesome Chicago restaurants, it was a little mind boggling at times because you would go from crab to meatballs, then to mussels, asian, steak, etc, etc.

Note to self, not good to mix foods!

I must say one of my favorite tastings was from Frontera Grill, I love shrimp tacos and this was bursting with flavor!

These beautiful platters weren’t too bad either situated near all the tasting tents for all the wineries and other spirits.

Apparently infused vodka and rum is the hot new thing with flavors like, apple, whipped, citrus, espresso, mango, melon, cotton candy, cake and butterscotch just to name a few!