Culinary Clique.com

Archive for the ‘From the Kitchen’ Category

I recently discovered that I could make a pumpkin pie as good as Mrs. Smith and not have to feel so guilty with each bite or pie I ate. What I also discovered is the I can make it from fresh from real pumpkin. This means I don’t have to start with canned pumpkin that has additives. It is so simple and makes the pumpkin taste great. It may be all in my head that it taste better but I know for a fact that it doesn’t end up around my belly.

First I started by shopping at my favorite farmers market for a pie pumpkin. Yes, it has to be a pie pumpkin.

Then I break off the stem (if it has one), cut it in half horizontally and clean out the insides by scraping it clean with a spoon.

Then place the pumpkin open side down on a jelly roll sheet (or a cookie sheet with sides). Bake the pumpkin for 1 hour at 350.

Remove from the oven and let cool.

Once the pumpkin is cool enough to handle,  scrape out the inside flesh part with a spoon. It will be soft so it will come right out.

Use a permanent marker to write on 2 quart size freezer bags to label pumpkin. Place the bag over a large tumbler and flap the top edge of the bag over the lip of the cup. Spoon pumpkin from one of the halves in the bag. Repeat with the other bag and half of pumpkin.

Remove bag from tumbler, remove air and seal bag.

The fresh pumpkin is ready to freeze and one day become the best pumpkin pie ever.

Well we  planted our garden yesterday. That just gets me in the mood for some of my Homemade Salsa Recipe. Last year I found a good base recipe online and I have been tweaking it ever since. This brought me to the conclusion that  salsa is a recipe of ones individual taste. That means you start with a good base and add flavors you like. Experiment, because that is what will make it your family favorite.

Some of the ingredients that I have changed, added or substituted are simply a  matter of taste.  For instance, I substituted lemon juice for lime.  When at all possible I use fresh, not from a jar. I love the taste of a sweet vadalia onion  and Roma tomatoes so I use those whenever possible. I am not a person who likes the challenge of eating the most hot foods to the point  I appear to be having an allergy attack.  However, the right amount of addicting heat  to keep me eating is just right. I use a jalapeño along with some red pepper flakes. Most salsas don’t have olive oil but I add a small amount because I like the texture.

So whether you like tomatillos or red tomatoes, then go for it.  Find a good base and run with it.  Referring to my post on growing your own herbs, how much better will your salsa taste using jalapeño or cilantro picked fresh from your herb garden? Make it your recipe.

Summer harvest, here I come!

Suggestions: Salsa is delicious fresh or good after flavors marry for a day. Serve as a dip. Serve it over grilled fish with Mexican Rice. Enjoy it with or on your foods. Cut back on calories and use baked chips.

It is a good habit to cook and experiment with fresh herbs. When I am trying a recipe and it calls for a fresh herb, I love having it within reach. I have come to find that I usually like recipes with many of the same fresh herbs so I like to have my own home grown herb garden. Herbs are actually easy and fun to grow. You can buy herbs ready for transplanting in the spring like the rest of the vegetables. You can even buy kits and grow them inside during the winter. I was given a herb garden for Christmas so started it before spring to get a head start. Don’t wait for your grocery shopping day to make a recipe. Have what you need right in your very own garden.

Some recipes call for dried herbs for a reason which is usually so the herb or seasoning doesn’t steal all the flavor, but complement. More times than not, when something calls for a fresh herb, it is because that is what will make it magnifico! I like to make my own marinara to have at any given time and it always taste better after the seasoning has married. Try this Homemade Marinara Recipe with fresh parsely. Let me know what you think and good luck on the good habit of growing your very own herb garden.