Pumpkin Fettuccine

When I came upon this recipe from Closet Cooking , I knew exactly what I would do with all my left overs from the stuff pumpkin I made a couple nights ago.

 

The sauce was delicious and the perfect amount of creamy but next time I will add a little more pumpkin puree to really get that strong pumpkin flavor I was looking for.

Ingredients

6 ounces pasta

1 tablespoon butter

1 clove garlic, chopped

1 cup cream or milk (I used cream)

1/2 cup pumpkin puree

4 ounces goat cheese

1/4 cup parmigiano reggiano - grated

1 tablespoon sage, sliced thinly

1/4 teaspoon pumpkin pie spice

salt and pepper to taste

1 tablespoon butter

1 handful sage leaves

 Directions

1. Cook the pasta as directed on the package.
2. Melt the butter in pan over medium heat, add the garlic and cook until fragrant, about a minute.
3. Add the cream, pumpkin puree, goat cheese, parmesan, sage and pumpkin pie spice and simmer until the cheese has melted.
4. Remove from heat and season with salt and pepper.
5. Melt the butter in a pan over medium heat, let it turn a light brown, add the sage and fry until crispy.
6. Serve hot over the pasta garnished with more parmesan and crispy fried sage

 

Stuffed Pumpkin Recipe for the People!

Its Spring time here in New Zealand but pumpkins are cheap and easy to get.  Even though the days are getting longer, the weather is very Fall like, crisp cool weather fills the days and everyone is still wearing jackets (though maybe not as heavy as mine). This recipe is so versatile, you can toss what ever you want into the pumpkin and put it in the oven. Two hours later, a warm tasty dish will be yours.   I like to place this pumpkin in the center of the table, give guests a large spoon, and let them go at it.  Its really fun to dig into a pumpkin like this if all you've ever done is carve them up for Halloween. 

Side note: I haven't made this recipe since I was living in San Diego and I want to thank my friend Amy and All Things Considered on NPR for introducing it to me a couple years ago.  I remember a few friends from school were studying at the wine bar I worked at San Diego and Amy appeared with this amazing treat.  She also brought 2 different types no less!  This food memory will forever be ingrained in my mind for ever.

Original Pumpkin Story From All Things Considered

Ingredients

• 1 pumpkin, about 7 pounds
• Salt and freshly ground pepper
• Spinach - about 2 cups
• 6 oz mushrooms (sliced)
• 2 oz diced bacon
• 1/2 lb chicken cut into 1/2 inch pieces
• 3 oz roasted red peppers
• 1 cup cooked wild rice
• 1/4 pound cheese, such as Gruyere, Emmenthal, cheddar, or a combination, cut into 1/2-inch chunks
• 2–4 garlic cloves (to taste), split, germ removed, and coarsely chopped
• About 1/4 cup snipped fresh chives or sliced scallions
• 1 tablespoon minced fresh thyme
• About 2/3 cup heavy cream
• Pinch of freshly grated nutmeg

Directions

1. Cut a good size hole in the top of the pumpkin. Large enough that makes it easy to clean out the seeds and place your stuffing inside.
2. In a separate pot, cook 1 cup of wild rice and set aside.
3. Remove seeds and strings from pumpkin and top
4. In a pan sauté garlic and onion until they become fragrant (4-5mins)
5. Add the mushrooms, peppers, chicken, and bacon into the pan and light sauté until the chicken has browned and the bacon is mostly cooked. (these ingredients have a lot of water in them and you want to get some of it to evaporate out before putting it in your pumpkin)
6. Add the spinach and rice to the pan and mix until the ingredients are nicely combined.
7. Stuff that empty pumpkin with the fixings! 
8. Add the cream and cheese, place pumpkin top on.
9. Bake at 350F for 2 hours.  Check on the pumpkin at 90mins, remove the top so any extra liquid can evaporate and the top stuffing gets nice and brown
10. When the pumpkin is ready, carefully, very carefully — it's heavy, hot, and wobbly — bring it to the table or transfer it to a platter that you'll bring to the table

New Favorite Sunday Cafe

The Wellington Zoo has 1 thing that every other cafe is missing: pygmy marmosets.

 

Since visiting the zoo in early September, I've been meaning to put it in my regular rotation of cafés to hang out at.  One wall of the café looks on to a marmoset enclosure and you can't get better than that.  Just my luck, when I got there this morning, the best seat in the house was available. 

 

When I came last month, there was a baby marmoset that was so small you could barely make it out on it's mama's back.  A month later, this little guy is as cute and visible as ever.  

 

Island Bay Reserve

 

Never in my wildest dreams did I think a simple walk on the beach would be a lesson in how horrible sandstorms can be.  When the wind started to blow (around 50mph) and you were just in the right spot, the sand would get picked up and pelt you - HARD.  Like so hard I felt like the most I could do was crouch down and cover my face.  Also, it wasn't in short bursts. This felt like a full on 10 secs of being pelted with sand and it stung.  Even though I'm saying this, I have to admit it was pretty exciting.  The concept: wind + sand could equal pain had never crossed my mind. Instead of screaming in terror, I laughed out loud. And while I was having a great time and the sights were beautiful, I was glad to turn back and head to lunch earlier than planed.

Since we just picked our lunch spot, The Bach, at random, I wasn't expecting much from it.  When the dishes were delivered I was overjoyed and amazed by how beautiful and delicious everything looked.  They've got a great patio that over looks the ocean too.

Best dog we played with for a little bit on the way back

Blast from a Delicious Past

While out and about today, I had a memory jolt from high school that

 can be summed in two words:

 

APPLE DIP

 

I was introduced to this marvelous dip by a friend in high school. 

I can't even begin to describe it but I'll try. 

Its creamy and slightly tangy, sweet but not too sweet with a hint of caramel and vanilla.

 

 

I quickly found some free wifi and hunted through emails looking for the recipe. I was distracted for a min or two by a Filipino children's music group (who were super cute) but once I gained focus, I rushed off to the nearest market to get supplies.

 

 

I don't know if its because I'm in a foreign land and away from home but the urge to make this dip was intense.  I mean I've had the recipe for a couple years now and while my taste buds always look back on it fondly, I haven't made it until today. 

 

Once I got home, I could hardly contain myself. I mixed the ingredients, cut up the apples, and took my first dip - yes, it was the best of high school melting in my mouth - the memories of great friends and good times. None of the stress, trying to fit in, competition, or lameness  - just apple dip heaven.

Oriental Bay - The Windest Spot I Know

Oriental Bay is a little neighborhood just across the bay from us and gets popular during the summer months because its one of the few areas that have (very) small beaches.  In the winter months, the wind is intense and can not be avoided.  While walking, you could almost fall into the wind and feel it support you.  The most popular walk, along Oriental Parade, is stunning. My favorite thing has to be that Wellington's bay never looks the same color - it varies from blues to greys to greens.  Every now and again the wind will pick up and spray the ocean in your face and you'll like it.