Cookaholics Bulletin Board

Folks,

The festival of the Great Pumpkin is nearly upon us, which means it's time to cook -- and share -- lots of pumpkin recipes. I posted one on my blog today:

http://www.fuzzychef.org/archives/Mexic ... -2013.html

And some more from years past:

http://www.fuzzychef.org/archives/Nopal ... -2012.html
http://www.fuzzychef.org/archives/Home- ... -2009.html

And finally, below, a never-before-published recipe, which is shared only here. What are your favorite pumpkin recipes for this season?

Pumkin Pan Borek

1 box thick or extra-thick phyllo
2 cans pumpkin, preferably organic/natural
2 large or 3 medium onions, sliced
4 cloves garlic, minced
8-10oz Kasseri cheese, grated
9-10oz feta cheese, crumbled
4-5 oz slivered almonds
1/4 cup fresh minced mint, or 4 tsp dried mint
2 eggs
1/4 cup fine-ground (#1) bulgur wheat (subs. whole wheat breadcrumbs)
Virgin olive oil, around 3/4 cup, pref. Kalamata
4 tsp Middle Eastern 5-spice seasoning
2 tsp salt
9x13" baking pan, frying pan, pastry brush

Heat oven to 400F.

Put 2 Tbs of olive oil in the pan over medium-high heat and fry the onions for a few minutes. Add the garlic and fry until the onion goes limp and begins to brown. Take off heat. Toast 2/3 of the almonds lightly in a dry pan or in the oven.

In a large bowl, mix the pumpkin, bulgur, 3 tsp 5-spice, salt, and beat in the eggs. Add the fried onion and garlic and mix. In a second bowl, mix the two cheeses and the mint.

Grease the baking pan with olive oil using a pastry brush. Layer on one sheet of phyllo. Brush that sheet lightly with olive oil, and add a second sheet. Brush that one lightly with olive oil and then evenly spread on half the pumpkin mixture. Layer on two more sheets of phyllo brushed with olive oil. Sprinkle half the cheese evenly in a layer and garnish it with 1/2 of the toasted almonds.

Add two more layers of phyllo, the other half the pumpkin mixture, two more layers of phyllo, and the other half the cheese and toasted almonds. Top it with a final 2 layers of phyllo and brush the top layer liberally with olive oil. Trim off any excess from around the pan with a pair of scissors.

Cut dotted lines through the pastry where you expect to cut it into pieces. Bake for 40 minutes. Sprinkle the top of the pastry with the non-toasted almond slivers and the last 1 tsp of 5-spice and bake for another 20 minutes (1 hour total).

Let cool 15 minutes, cut and serve in squares.

Nobody wants to share pumpkin recipes?

Mine are all desserts. I've never made the move to work pumpkin into savory dishes. Now that I have pasta rollers for my KA, I'd love to try my hand at a pumpkin ravioli. I've been following with interest the pasta thread for ideas.

Does anyone make a pumpkin filled pasta? What do you add to the filling? Do you flavor the dough?

Lisa and I seem to be working the same new projects together - pasta & sous vide.

I have a couple of luscious pie recipes. I.too, only think of desserts when I think of pumpkin.

fitzie

I guess I could substitute Squash for these recipes, so start posting recipes everybody!

Praline Pumpkin Pie from "I'll Cook When Pigs Fly"

3 tablespoons softened butter
1/3 cup packed brown sugar
1/3 cup chopped pecans

1 unbaked 9" pie shell

3 eggs lightly beaten
1-1/2 cup canned pumpkin
1/2 cup sugar
1/2 cup packed brown sugar
1-1/2 teaspoon pumpkin pie spice
1 teaspoon salt
1 cup evaporated milk
1/2 cup water

1/2 cup whipping cream, whipped


Preheat oven to 450.

Cream butter with brown sugar stir in pecans and press into bottom of pastry shell. (I use whole pecans and arrange in bottom of shell and top with butter/sugar mixture.) Bake at 450 for 10 minutes. Let stand for 10 minutes.

Reduce oven temp to 350

Combine eggs, pumpkin, both sugars, pumpkin pie spice and salt. Combine water and evaported milk and stir into pumpkin mixture, beating well. Spread into pie shell.

Bake @ 350 for 50 minutes or until knife tip inserted into center of pie comes out clean. Let cool.

Serve with whipped cream.

Serves 6 to 8

From "I'll Cook When Pigs Fly" by the Junior League of Cincinnati
fitzie

oh myyyy...
this looks really good

Ss,

Check out the 3rd link I posted above.