Wednesday, October 12, 2011
Eating It Up!
It is a decision we did not regret! Lucille, who has a small appetite, ordered the appetizer shrimp. It was easily enough for two people, and came with a great dipping sauce and a beautiful orchid and orange garnish on the plate. What a pleasant surprise. It not only was served beautifully, but it was delicious!
Kevin and I shared some Sushi, Moo Goo Gai Pan and Kung Pau Chicken. Everything was, as I previously stated, served artfully. The food exceeded expectations in every way. The service was outstanding and the atmosphere is very, very nice. It would be a lovely location for a romantic dinner out any time.
FUN FARE RECIPE OF THE DAY!
Yay! The Pumpkins are here....The Pumpkins are here!
Original Recipe Yield 10 - 12 servings
2 cups pumpkin puree ... please use FRESH pumpkin...it is so easy to make and
makes ALL the difference!
1 cup evaporated milk
1 cup white sugar
1/2 cup self-rising flour
1 teaspoon vanilla extract
1/2 cup butter
2 pinches ground cinnamon
Preheat oven to 350 degrees F (175 degrees C).
Combine the pumpkin, evaporated milk, sugar, flour, eggs, vanilla, melted butter and ground cinnamon to taste. Spoon into a casserole dish.
Bake at 350 degrees F (175 degrees C) for 1 hour.
Amount Per Serving Calories: 188 | Total Fat: 9.4g | Cholesterol: 61mg
It is quite simple to ROAST your own pumpkin in your oven...
It's that time of year when everyone wants to know how to roast a pumpkin. I've made this a sticky post to highlight how easy it is to make your own fresh roasted pumpkin.
Because fresh food in general tastes better and is often cheaper than processed food, here is the simple process for DIY pumpkin!
1. Choose a firm, small pie pumpkin, not more than 3-4 pounds; smaller pumpkins tend to be a bit sweeter
2. Rinse the pumpkin under warm water, removing any dirt or debris
3. Cut the pumpkin in half on a large cutting board, with a sharp knife small pie halve pumpkin with a large sharp knife!
4. Scoop out the seeds with a metal spoon
5. Lay the pumpkin face side down in a large baking dish
6. Cover with 1/4 inch water
7. Bake at 350° for 45-60 minutes (depending on size) or until tender, using a fork to check
8. Remove from oven and scoop out insides, discarding skin
9. Store in refrigerator in a glass mason jar
10. Keeps for 5 days in refrigerator (at the ready for your pie, muffin and custard endeavors) By the way, I have frozen this prepared pumpkin and kept it for several months..It is just as delicious when thawed and used later.
And, since pumpkins get cheaper after Halloween...stock up!!
If you are in a rush, cut the pumpkin into smaller pieces and it will cook faster.
The above pumpkin preparation technique applies to any winter squash: butternut, buttercup, acorn, kabocha, hubbard, and more.