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Posts Tagged ‘pumpkin’

CoconutPumpkinSoup_first

Sorry guys, I’m a day late with this post…it’s been a little busy!

It’s definitely fall up here in the big smoke; the weather went from 25°-30° C (77°-86° F) to 5°-10° C (41°-50° F). That’s chilly. Mind you, it would help if I started wearing socks in my shoes, I just can’t bear that claustrophobic feeling my tootsies get all confined in socks/shoes/boots. How about you, do you dread confining your dogs in socks and shoes?

This soup came about because I bought a couple of smallish pie pumpkins for social media; I actually carved a client’s logo into one of the pumpkins! It turned out really well and I had an entire pie pumpkin left over. Then I got two more social media clients (bittersweet, story to come) who sells Caribbean food and sauces so I was dying to try their organic coconut milk! I checked my dear friend Lorraine’s blog for an easy pumpkin roasting technique and a delicious starter was born for thanksgiving dinner. This soup would be lovely with butternut squash if pumpkins aren’t in season. I suggest smallish portions (125 mL or 1/2 c) because it’s quite rich.

Coconut Pumpkin Soup

Makes about 875 mL (3.5 cups) depending on how thick you wish to have it.

Ingredients:

  • 1 small pumpkin, oven roasted
  • 1/2 onion, oven roasted
  • 2 cloves garlic, oven roasted
  • 2 tbsp coconut oil
  • 2 cups vegetable stock
  • 3/4 c coconut milk
  • 1/2 banana
  • 1/2 tsp curry powder
  • 1/4 tsp ginger
  • Pinch of nutmeg

Directions:

  1. Pre heat oven to 350° F (177° C). Prepare pumpkin as Lorraine does in this post. Lightly coat onions and garlic with the coconut oil. Roast until soft.
  2. When Pumpkin is cooked through, onions and garlic are soft, add pumpkin flesh, onions and garlic to a blender contain with the vegetable stock, coconut milk, banana, curry powder, ginger and a pinch of nutmeg. Pulse blender until completely smooth. Set aside.
  3. Minutes prior to serving, re heat soup and pulse in blender once more to ‘lighten’. Serve immediately.
CoconutPumpkinSoup_7011

The banana adds a very subtle flavour, try not to overdo it as it will overpower the soup.

Notes:

  • Sadly cottage season is over and we’ve closed it down.
  • The banana is an interesting undertone, omit if you don’t care for bananas.
  • To have a lighter soup, don’t use full fat coconut milk or reduce the amount and replace the difference with skim milk.
  • A seared scallop would be a wonderful garnish in this decadent soup.

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We can’t have Christmas dinner without pumpkin pie, but it’s two weeks into January and most of us were trying to catch up from all the over eating we did during the holidays, so instead of making a giant pie, I decided to make mini tarts and that way one can have one or many, it’s up to the individual! Of course, I had this idea to brûlée the tops, just for a little difference and it worked out very well; the only thing is that you can’t do it too far in advance otherwise it gets mushy.

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This is an optical illusion, they are actually really mini!

Pumpkin Brûlée Mini Tarts

Makes 18 mini tarts and 4 4oz or 100 mL ramekins

Original recipe from Five Roses Flour Cookbook page 132

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You can see the hard brûléed tops as they shine in the sunlight!

Ingredients:

  • 18 mini tart shells, unbaked
  • 375 mL or 1 1/2 cups pure pumpkin purée (I used Ed Smith)
  • 250 mL or 1 cup warm milk
  • 75 mL or 1/3 cup brown sugar
  • 50 mL or 1/4 cup maple syrup
  • 25 mL or 2 tbsp flour
  • 2 eggs, beaten
  • 3 mL or 1/2 tsp salt
  • 3 mL or 1/2 tsp cinnamon
  • 2 mL or 1/4 tsp ginger
  • 2 mL or 1/4 tsp nutmeg
  • 1/4 brown sugar, air dried (spread brown sugar on a cookie sheet for a few hours to air dry)

Directions:

  1. Pre-heat oven to 230°C or 450°F .
  2. Combine all of the ingredients and pour mixture into tart shells until they just reach the rim.
  3. For the ramekins, prepare by smearing a good amount of butter on the sides and bottom and then dust with granulated sugar. Fill ramekins to top rim.
  4. Tarts should bake at 230°C or 450°F for 10 minutes and then at 160°C or 325°F for 10-15 minutes (they bake much faster than the ramekins). Ramekins will need to bake for 15 minutes at 230°C or 450°F and then at 160°C or 325°F for 15-20 minutes (a cake tester should come out clean when tested).
  5. Sprinkle a good solid but not thick coating of the brown sugar one each tart and ramekin, brûlée with your kitchen torch until sugar is melted and solidifies when cool. Serve with whipped cream.
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Shhhhh, they’re baking….

You caught my lie, I didn't have whipped cream!

You caught my lie, I didn’t have whipped cream!

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Creamy centre with a crunchy topping. But still no whipped cream!

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As you know during our cooking class in Lyon with Chef Villard, we made a wonderful meal and Chef was kind enough to provide the recipes for the dishes we made together in his kitchen. The next few postings will reflect the dishes that we made as we recreated the meal for our good friends Barb and Kevin (Profiteroles and Ponytails).

Of course, I was not able to obtain some of the ingredients, so I had to improvise, but all in all, it turned out very well and I really enjoyed it (I hope our guests did too!)

The Improvised Menu:

Escargot en chou
• Pumpkin velouté scented with vanilla with EVOO sautéed wild mushrooms and seared scallops with hazelnut oil drizzle •
• Halibut wrapped in Prosciutto with a black olive beef stock sauce, new potatoes sautéed in EVOO and snap peas with arugula (rocket) pesto •
• Pear and milk chocolate clafoutis with home made caramel sauce •

I’m starting off with the pumpkin velouté because I’ve already posted about our starter, so please feel free to click on the link. Of course, hosting a dinner party with a complex menu and taking photos for the blog don’t actually go well together so instead of delaying dinner for our lovely guests, I served this soup again the next night when my nephew Brian was over for a much more casual dinner and was able to easily snap a pic without inconvenience.

Chef and I in the garden

Pumpkin Velouté wth Sautéed Wild Mushrooms, Seared Scallop and hazelnut oil

Chef Villard’s Pumpkin velouté scented with vanilla with EVOO sautéed trumpet mushrooms and seared scallops with hazelnut oil drizzle. OMG, this was amazing!

Now, as usual I have made the recipe a little healthier and did not use the called for cream, but if you wish to make it yourself, please go ahead and indulge. I will also caveat that I made some preparation changes to the way Chef Villard made his soup; I oven roasted the pumpkin because all I was able to get was pie pumpkins and they tend not to be as sweet as the pumpkin that Chef Villard used, so I felt roasting would coax the sugars out of it more than just boiling. As well, our mushrooms were just ordinary wild mushrooms and not the intended trumpet mushrooms which are delicately earthy so I sautéed my wild mushrooms in butter to try to temper the strong earthiness of the wild ones! And last but not least, I roasted an entire head of garlic and added that to the soup because I like roasted garlic better than just cooked garlic. Otherwise, it’s exactly the same 😉

Pumpkin Velouté with Sautéed Wild Mushrooms and Scallops with Hazelnut Oil

Makes 8 servings

Ingredients:

  • 600 g pumpkin (butternut squash would also work very well in this recipe
  • 1 small onion, finely chopped
  • 3 tbsp EVOO
  • 600 mL chicken stock (home made or low sodium if store bought)
  • 1/2 of a vanilla bean pod
  • 150 mL Carnation Light Evaporated Milk (or heavy cream)
  • 1 head of garlic
  • 3 tbsp EVOO
  • 12 Scallops
  • 200 g wild mushrooms (or trumpet mushrooms)
  • 1 tbsp unsalted butter
  • 1 clove garlic, peeled and smashed flat (not small pieces, you want it whole enough to extract before serving).
  • 1 tbsp hazelnut oil

Directions:

  1. Pre-heat oven to 175° C or 350° F
  2. Peel and chop the pumpkin to 2-3 cm (1 inch) cubes, drizzle with olive oil and bake until fork tender.
  3. Peel off all of the skin from the garlic so only the individual cloves have their skin on. Put in a small ramekin and add about 3 tbsp EVOO and sea salt and bake until fork tender.
  4. In a large soup pot, add 2 tbsp EVOO and sweat out the onions until tender. Add the chicken stock and vanilla pod and simmer for about 10 minutes. Remove the vanilla bean and scrape out the seeds and add it back to the pot.
  5. Add the roasted garlic and pumpkin and cook for about 6 minutes. Blend until very smooth with an immersion blender and press through a fine sieve. Set aside.
  6. Melt the butter in a frying pan and add the mushrooms and garlic clove and sautée until the mushrooms are tender. Set aside.
  7. Heat a frying pan up so and add a splash of olive oil. Dry off the scallops and fry each side until golden.
  8. Process the soup one more time with the immersion blender to aerate it.
  9. Plating: using either a large rimmed soup bowl or a small soup cup, add equal portions to the centre of each bowl. Spoon the soup around the mushrooms, garnish with scallop(s) and hazelnut oil.
  10. Enjoy.

Chef’s Notes:

Chef Villard was kind enough to pass along his experience and give us a few restaurant hints, that I would love to share with you:

  • Process creamed soups again just before serving to aerate it, Chef Villard mentioned that this makes the soup extra light.
  • When cooking any type of protein, it’s important to make sure that the thickness is even thoughout otherwise the thin bits will over cook while you finish cooking the thicker bits. So if you have a piece of fish with a thin tail end, fold it back over the next thickest part to even out the entire fishes thickness. Wrapping with prosciutto helps hold it together.

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