Roasted Cinderella Pumpkin

Chef asked me to swing by the Munson Farm Stand for a Cinderella pumpkin he could roast and preserve for the winter. I LOVE pumpkin, so I was really happy he wanted to preserve some this year. I usually buy a few pie pumpkins to make my pumpkin peanut curry soup, and they’re much smaller- maybe smaller than a soccer ball. The selection of Cinderella pumpkins at Munson’s Farm Stand was impressive, and this one was larger than two of my heads put together.

Cinderella Pumpkin

Sean almost effortlessly sliced it in half. I would have needed a saw, I think.

Sliced Cinerella Pumpkin

Scooped out the seeds…

Cinderella Pumpkin ready for roasting

Drizzled olive oil on top and then some salt and pepper…

roasting Cinderella pumkin

And then they BARELY fit into our miniature oven. We live in 600 sq ft, and our kitchen appliances reflect that. But, we shoved it in there and made it work.

It roasted at 450 for more than an hour and didn’t quite come out as brown as we had hoped, but that’s sometimes what happens with miniature appliances- the end product isn’t as perfect as it could be. It still tasted great, so that’s really all that matters.

Roasted Cinderella Pumpkin

We let it cool and then scooped out A LOT of pumpkin.

Cinderella Pumpkin

Sean then pureed it in the Vitamix, poured it into jars, and processed it to save it for a wintery day. It’s truly wonderful to be married to a chef who likes to cook at home.

 

Vietnamese Sweet Lemon Curry Soba Noodle Tofu Salad

If I’m going to enjoy tofu, it HAS to have been frozen, thawed, and pressed before being seasoned and cooked. Freezing tofu changes the texture into something I almost find enjoyable, so there’s always a block sitting in our freezer. This cold soba noodle salad with tofu, locally grown carrots, peppers, and tomatoes, and fried garlic is well worth repeating.

Here’s how I made it.

First, the thawed tofu needs to be pressed to expel excess liquid. I usually wrap it in a few layers of paper towels and gently squeeze it, being careful not to squeeze too hard and tear the block. Then it’s ready to be cut into bite-sized pieces and marinated. I chose a dry rub since it was going to be fried. Wet marinades make for quite a mess when it hits hot oil. Lesson learned!

The tofu was generously seasoned with Vietnamese Sweet Lemon Curry from Savory Spice Shop and then pan fried in peanut oil until crispy on all sides. The secret to getting a nice crust on each side is having a hot pan, hot oil, and not checking the food to see if it’s cooked, but waiting until it’s fully seared before flipping it. The chef-husband had to lecture me a few times on this before I listened, and what a difference it makes! Gone (hopefully) are the days of tofu sticking to the pan and breaking apart when it’s flipped, leaving smaller pieces to burn and stripping the tofu of it’s coating (read: flavor). After each side gets a crust, just remove them and let them cool.

Next, a chopped carrot and green pepper from the Boulder Farmer’s Market went into the peanut oil pan to heat them ever so slightly. I boiled soba noodles according to the instructions on the package and then rinsed them in cold water to keep them from cooking, fried some garlic until crispy, chopped a jalapeño, and sliced a tomato.

I tossed the cold noodles with sesame seeds and the carrot and pepper pieces, and then drizzled some toasted sesame seed oil, fresh squeezed lemon, soy sauce (I prefer the unpasteurized Nama Shoyu brand), and a little local honey. Finally, I added diced jalapeño and crispy fried garlic for an extra crunch and kick.

Thanksgiving 2015

We had the honor and pleasure of cooking Thanksgiving again this year for a really great family.

I bought a local turkey as I did last year from Long Shadow Farm in Berthoud, CO. Unlike last year when I arrived at the farm to find a woman seated at a desk in the garage near a large refrigerator distributing chilled birds to anyone who had pre-ordered, this year I walked into a slaughtering/de-feathering/cleaning of turkeys small-scale processing line that I was not expecting at all. Our bird hadn’t even been chilled as she had been slaughtered just a few hours prior to pickup. Talk about having a real understanding of where our food comes from! I have that image seared into my memory… and will spare you the few photos I took.

We’re very fortunate to purchase such a quality turkey, so it’s extra important to me to serve it with all made from scratch accompaniments and sides.

I made the caramelized onion gravy base on Tuesday night. I’ve been making this gravy for more than ten years now, and each year I think it tastes better than the last. The butter and onions cooked low and slow for six hours. Six. Hours.

caramelized onion gravy

I started with a full pot and snapped a photo every couple of hours…

caramelized onion gravycaramelized onion gravy

 

 

 

 

 

 

…until I couldn’t resist spooning it into my mouth.

caramelized onion gravy

Wednesday I made my pumpkin pie, but failed to snap a photo. I also made a cranberry sauce with roasted shallots and mandarin zest.

Cranberry Sauce

Thursday, Chef and I cooked the rest of the meal on site in their Boulder home. The beautiful bird went into the 325 degree oven after being rubbed with butter and herbs. She amazingly and somewhat surprisingly appeared done after just under two hours. That was a fast cooker!

Longshadow Farm TurkeyRoasted Longshadow Farm Turkey

 

 

 

 

 

 

 

 

 

I put together a wild rice stuffing while Sean made a sweet potato and chevre gratin, which has now become a Thanksgiving tradition for this family.

sweet potato chevre gratinSweet Potato Chevre Gratin

The ingredients in this dish are simply sinful- The health benefits of sweet potatoes are far outnumbered by the cheese and heavy cream combo. But, that’s what makes it so GOOD too!

While the gratin baked, Sean worked on maple glazed carrots in a cast iron skillet.

maple glazed carrots

Next, he assembled green beans in shallot butter topped with fried shallots.

green beans with fried shallots

We added the pan juices to the gravy base, carved the bird,

caramelized onion gravyRoasted Local Turkey

 

 

 

 

 

 

 

And set up a small buffet for them.

Thanksgiving 2015

We can’t wait until next year!

 

Local Turkey makes for a Bolder Thanksgiving

We LOVE sourcing local ingredients, and are so excited to have reserved a turkey with Long Shadow Farm in Berthoud, CO. We had one last year and it was phenomenal! Serving a fresh bird that had never been frozen was an absolute highlight to the gorgeous meal Sean and I prepared for some clients and their family. We can’t wait to do it again!

There’s a very limited supply of birds, so reserve one now.

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