Pie is just the beginning of pumpkin. If you haven’t been enjoying fall’s favorite flavor in soups, muffins and more, you may have missed a joy ride in Cinderella’s transformative coach. New books cover flavors from around the globe and even how to grow a pumpkin. Cook your décor and don’t forget to roast the seeds. Get spicy with these:
“Homemade Ish” – Her Chex mix has bacon. Sold? Turn the pages in Lauren McDuffie’s book on recipes and cooking tips that keep it real and you’ll get hooked on every page. Take short cuts and don’t be afraid to use can goods and store-prepped finds to get you started. The magic is in what you do at home. Mall pretzels use pizza dough. There’s even a buttery, toasted idea for combining all your cereal remnants. Gourmet and potentially very healthy stuff is in this fun one. Here’s the pumpkin: Pumpkin Patch Muffins with Salted Honey Butter starts with a can of unsweetened pumpkin and spice cake mix. Easy. Good.
Turkey in Pumpkin Seed Sauce - This mole has no chocolate
and isn't three pages long, Beth Dooley and Gary Paul Nabhan write in
"Chile, Clove, and Cardamom: A Gastronomic Journey into the Fragrances and
Flavors of Desert Cuisines." This book takes us around the world and I
want to stop and smell the cuisine at each site. Serve this "pumpkin"
dish with rice or blue corn bread. Imagine the aromas in Sea Scallops in
Tamarind Glaze and Desert Succotash (with cactus and cumin). Your desert pantry
should may include legumes, lentils, almonds, pecans, caraway, agave nectar,
fenugreek and cihiltepin.
Let's talk tuna. One tip is to
take an empty 1-inch tuna can and put it flush with the soil... when you water,
you can know when you've given an inch of water!
Darragh Doiron is
a Port Arthur area foodie enjoying pumpkin with all the spices. darraghcastillo@icloud.com