turdacres


how to use up all that pumpkin? pumpkin pecan rolls
October 24, 2010, 3:22 pm
Filed under: dessert, gardening, pasta, pumpkin, recipe

We’ve got three Musque de Provence pumpkins size large sitting in the house. They’re begging to be used.

Alas, we’ve still got aways to go with this pumpkin usage situation. I’ve got a freezer full of pie pumpkin, butternut squash. And two big butternut squash sitting next to these musque de provence ones. Maybe we overdid a bit?

I’ve got some extra puree from this morning but we’re still hardly putting a dent in this bad boy!

a lot of pumpkin!

Last night we had pumpkin and goat cheese penne. Easy recipe.

To serve two.

Roast a cup or two of pumpkin cubes with olive oil and sage (about 2 tsp fresh), and 1/4 cup of red onion diced.
Cook up enough penne for two people.
Mix together and add in some goat cheese (about 1/2 cup). Season with salt and pepper.

Keeping with the pumpkin theme today I made some pumpkin cinnamon rolls!

one of two pans of goodness!

I roasted another big chunk of a big pumpkin–450 for about 30 mins. depending on size of chunks. Just roast it peeled, plain, and then, when soft take it out and throw it into the food processor. Whirl until smooth. You’ll need almost two cups for this recipe (15 oz).

This recipe was for no knead rolls. I mixed these in the stand mixer. They were good.

Pumpkin Pecan Rolls with Brown Sugar Glaze

Makes 16-18 rolls

For the dough:

1/4 cup water
1 scant tablespoon yeast (1 package)
1 cup milk
1/2 cup butter
1/2 cup sugar
1 15-ounce can pumpkin puree or fresh pumpkin puree
1 1/2 teaspoons kosher salt
5 1/2 cups all-purpose flour

For the filling:
1/2 cup butter
1 cup packed brown sugar
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
2 cups pecans – toasted, chopped, and divided in half (optional)

For the glaze:
1/4 cup butter
1/2 cup milk
1 cup brown sugar
pinch salt
2 1/2 cups powdered sugar

(i’d half this glaze recipe next time–it made an insane amount of glaze!)

Sprinkle the yeast over the water in a stand mixer and let it sit a few minutes until the yeast is dissolved.

Meanwhile, warm the milk and butter in a small saucepan on the stove top until the butter is melted.

Let the milk mixture cool until it is just warm to the touch – NOT HOT. Then stir in the yeast and the pumpkin and the sugar. My pumpkin was still hot from the oven at this point, so I made sure it was cool enough to not kill the yeast.  Add the salt and five cups of the flour all at once, mix until all the flour has been absorbed. The dough will be sticky, but should come together in a shaggy ball. If it’s still more the consistency of cookie batter, work in an additional 1/2 cup of flour. If you’re using fresh pumpkin it’ll be pretty moist and I needed to add an extra 3/4 cup of flour to make it at least resemble a dough. The dough doesn’t need to come away from the sides of the mixer. It should just be stringy on the dough hook.

Cover the dough and let it rise for 1-3 hours. During this time, it should double in bulk. At this point, you can punch the dough down and refrigerate it overnight or continue shaping the rolls. I made the mistake of trying to punch it down, and it was still so wet. Sigh. But it was ok.

To shape the rolls (either immediately or with the refrigerated dough), sprinkle your work surface with a little flour and dump the dough on top. Pat it down into a rough rectangle and then use a floured rolling pin to roll it into a rectangular shape about a half an inch thick, longer than it is wide. If the dough gets sticky, sprinkle a little more flour on the dough’s surface and on your hands. The dough was so light and wonderful. Sticky yes, but soft, you could tell it was good!

Melt the butter in the microwave and stir in the brown sugar and the spices. Spread this over the rectangle of dough, leaving an inch of bare dough at the top. Sprinkle one cup of the toasted pecans over the dough, if using. Starting at the edge closest to you, roll the dough into a cylinder and pinch it closed at the top. The spices are sort of like a paste. It’s hard to spread them evenly on the dough, but all is good.

Rub a tablespoon of soft butter into the bottom of two 9×13 baking dishes, two 9-inch cake pans, or a combination. Using a bench cutter or a sharp knife, cut the cylinder into individual rolls 1 – 1 1/2 inches thick. Place them into your baking dishes so they have a little wiggle room on all sides to rise. Cover them with a clean kitchen towel and let them rise until they fill the pan and look puffy, 30 minutes for already-warm dough and 1 hour for dough that’s been refrigerated.

About 20 minutes before baking, begin heating the oven to 375°. When the rolls are ready, bake them for 20-25 minutes, until the tops are golden and starting to look toasted around the edges. Rotate the pans halfway through cooking.

While they are baking, prepare the glaze. In a small saucepan over medium heat, combine the milk and butter. When the butter has melted, add the brown sugar and salt. Stir until the brown sugar has melted. Remove from heat and strain into a mixing bowl to remove any sugar clumps. Stir in the powdered sugar. This should form a thick but pourable glaze.

Let the baked rolls cool for about five minutes and then pour the glaze on top. Sprinkle the remaining cup of pecans over the top, if more nuttiness is desired. Eat them immediately. Leftovers will keep for several days and are best reheated for a minute in the microwave.



kale pasta salad sort of greek style
June 15, 2010, 8:57 am
Filed under: kale, pasta, recipe, salad

A forest of kale. Pasta salad good in theory yet somehow hard to pull off. Discuss. Sometimes it’s just too bland. Anyhow the forest of kale needed some tending so this salad came into being. I’d been thinking about something like it for awhile and didn’t really find the right recipe, so mixed, matched, used what we had. Little doode pronounced it a 9.5. And the rest of us loved it too!

No tomatoes yet, which was the first thought, so I put roasted red peppers in instead. Worked great. 1.99 from Trader Joe’s = 2 roasted peppers. Which is cheaper than buying them fresh I think!

Kale pasta Salad with olives and roasted red peppers

Serves 4 hungries as only course with extras for lunch the next day.

1 lb. pasta (i used medium shells)
8 large leaves of kale chopped remove big stem at bottom (also picked 5 extra for the chickens!)
1 jar roasted red peppers (2)
1/2 cup chopped kalamata olives
1/2 cup or more feta crumbled
1/4 -1/3 cup olive oil
3 tbsp red wine vinegar
1 tsp garlic minced
salt and pepper to taste
sprinkle of dried basil (i’m lazy–must plant more basil in garden near the house)

Boil pasta as directed on box. In last 3-5 minutes add the kale. Drain and rinse with cold water. Cool pasta. (I put some ice cubes in the bowl). Add other ingredients. Mix dressing and pour over. Taste and adjust seasonings (I didn’t exactly measure the dressing part amounts above are estimates of what I put in–the salad gets extra taste from peppers and olives).