That pie looks delicious. I may have to save some apple butter (I’m debating using up the last of the apples from the orchard and making another batch, I found out my freezer jam was made with freezer burned berries so now I have some more freezer containers free).
Ingredients
1 cow or 4 goat brain
½ tsp. turmeric (Haldi) powder
¾ tsp. salt
1 medium sized onion sliced
3 tbs. oil
½ tsp. chili (Lal Mirch) powder
½ tsp. garlic (Lehsan) paste
½ tsp. ginger (Adrak) paste
2 tbs. yogurt
½ tsp. garam masala powder
4 tbs. Chopped fresh coriander (Dhaniya) leaves and slices of ginger (Adrak) for garnish
Instructions
First boil the Brain with ½ tsp of salt and 1/8 tsp of Turmeric (Haldi) till it becomes firm. Drain, clean, de-vein and cut into coarse pieces.
In a pot take the oil and sauté the onion till light brown.
Add the remaining ¼ tsp. salt, chili powder, Turmeric (Haldi), Ginger (Adrak) paste, Garlic (Lehsan) paste and yogurt and mix well.
Add the Brain pieces, cover and cook on medium heat till it are cooked and the oil rises above the spices. Sprinkle garam masala powder.
Garnish with fresh chopped Coriander (Dhaniya) leaves and Ginger (Adrak).
Serve hot with naan.
Serving: 2 to 3 persons.
Can’t help with the pumpkin, but I can post a killer butternut squash soup recipe. If you can find a better soup in a restaurant, I’ll buy dinner.
I’m a big fan of pumpkin bread! This recipe comes out very moist and tasty:
2 cups canned pumpkin
3 cups sugar
1 cup water
1 cup vegetable oil
4 eggs
3 1/3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon nutmeg
3/4 teaspoon ground cloves
Heat oven to 350.
In a large mixing bowl, combine pumpkin, sugar, water, vegetable oil and eggs.
Beat until well mixed.
Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and cloves into a separate bowl and stir until combined.
Slowly add the dry ingredients to the pumpkin mixture, beating until smooth.
Grease two 9 x 5 inch loaf pans and dust with flour. Evenly divide the batter between the two pans.
Bake for 60-70 minutes or until a toothpick inserted in center comes out clean. Cool for 10-15 minutes.
Yes, please.
I love this thread.
Here you go. I have used both medium and small shrimp for this. The medium shrimp work better for presentation for guests. The small shrimp give you a nice jolt of ginger with every bite, but you need more of them, obviously. I use Penzey’s Maharajah Curry for the curry powder, and buy star anise from the bulk section at a local store. Serve this with the crusty bread of your choice. This makes enough for four people.
Butternut Squash Soup with Star Anise and Ginger Shrimp
Gourmet Magazine
1 lb shrimp, peeled and deveined
1 tablespoon finely grated peeled fresh ginger
2/3 cup chopped shallot
1-3 garlic cloves, thinly sliced
3 whole star anise
1 tablespoon sweet curry powder
2-3 tablespoons unsalted butter
1-3/4 lb butternut squash, peeled, seeded and cut into ½ inch pieces (5 cups)
4 cups chicken stock or broth
¼ teaspoon salt
1 tablespoon vegetable oil
Garnish: fresh cilantro
Toss shrimp with ginger in a bowl and marinate, chilled, no longer than 30 minutes. Meanwhile, cook shallot, garlic, anise and curry powder in butter in a heavy saucepan over moderate heat, stirring, until shallot is softened, about 5 minutes.
Add squash and stock and simmer, uncovered, until squash is very tender, about 20 minutes. Remove star anise. Puree soup in 2 batches in a blender until very smooth, about one minute per batch, then transfer to cleaned pan and keep warm, covered.
Sprinkle marinated shrimp with salt. Heat oil in a large skillet over moderately high heat, then sauté shrimp in batches, stirring, until just cooked through, about 3 minutes per batch, and remove to paper towels. Bring soup to a simmer and season with salt and pepper. Place in shallow soup bowls, mounding three shrimp in the center and garnishing with cilantro.
Shouldn’t this be in Cafe Society?
Sitting here eating above squash soup recipe. Wonderful! I even used fat-free broth, and it’s still incredibly rich. This is a ‘company’ recipe for sure.
Okay, just made the second version, which came out much better.
Instead of 1 can pumpkin, used 1 butternut squash, chunked and roasted with oil and curry powder (approx. 2 cups).
Instead of 3/4 cup Swiss, 1 cup Gruyere.
Blended till still kind of lumpy.
Yum. This version is definitely gonna get made again – I’m thinking it might make a nice Thanksgiving side dish.
Moved thread from Boo! to Cafe Society, in hopes that we might get a few more recipes before fall is over.
I make my crisp a little different every time, but it always involves equal measures of sugar, flour, oats and butter. Then I add a little more butter to moisten it (sometimes), and cinnamon. The fruit sometimes gets sweetened and sometimes doesn’t–I find that most apples do fine with just the sugar in the topping. Rhubarb, on the other hand, needs help.
Apple crisp is particularly good if you replace the flour with almond meal, I think. Then you can dress it up by scattering some slivered almonds on top also. Alternatively, add an equal measure of crushed pecans. This got rave reviews from foodie friends when I made it.
I love all of the seasonal veg. I love to toss brussels sprouts with olive oil and salt, and roast at a high temperature till the outer leaves are crispy. I love to bake winter squash and mash it with lots of butter and salt. I love to sautee Savoy cabbage. Fried parsnips are a total dreamboat, but they’re generally best in winter not fall (alas).
Canned pumpkin is great in cake mixes (google that, tons of recipes). Or you can mix it with an equal amount of chicken broth and add a dollop of yogurt and a dollop of curry powder to make a warming, spicy soup.
Last Thanksgiving I made coconut-pumpkin pie. I replaced the condensed milk with coconut milk, and added about a cup of shredded coconut. Yummy.
Late to the game again, but want to share this. Your choice of pumpkin may make a difference.
Musquée de Provence
Marina Di Chioggia
Galeuse d’Eysines
Rouge Vif d’Etampes (or Cinderella)
If you’re lucky you can find a local farmer who does stuff like this.
Article about their pumpkins.
As for apples, we have traditionally picked up Gala, Braeburn and Fuji. We recently enjoyed Gold Rush (with hints of vanilla flavour) and Ambrosia (very sweet).
Try adding a little nutmeg to the gratin too.
Since I roasted the squash with curry powder, I went savory instead.
Put the nutmeg in anyway. Nutmeg is awesome in savory stuff like cheese sauces.
Hm, intriguing.
The Ultimate Apple Crisp recipe
4 cups thinly sliced apples, mixed types (about 8 apples)
1/3 cup flour
1 cup oats
1/2 cup brown sugar
1/2 t salt
1 t cinnamon
1/3 cup melted butter
Combine dry ingredients.
Add melted butter and mix.
Place apples in greased glass pie plate. Sprinkle with cinnamon, sugar, butter dabs.
Bake at 375 for 30 min or until apples are tender.
I ran into this in Sunset yesterday. That pumpkin orange cheesecake with chocolate crust and salted caramel sounds to die for. Bet the orange zest would brighten up the pumpkin taste.
http://www.sunset.com/food-wine/kitchen-assistant/fall-pumpkin-recipes
ETA: Sorry about my broken link. it happens to me a lot and I’m clueless.
Just go to latest issue of Sunset Magazine and click on Food and Drink, then on Recipes.
This thread thinks this recipe is delicious.
A month ago my wife made pumpkin French Toast. I think she just added some canned pumpkin and a cinnamon/nutmeg/allspice mix to a standard French toast custard (using Joy of Cooking’s baked French toast recipe). It was phenomenally good.