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What a pumpkin!
Nov. 3rd, 2021 08:13 pmI have been a bit blocked about posting recently, having had some bad news about a family member which I find I don't want to talk about.
Let's talk instead about what I've done with that potimarron.
Half of it was delicious in a risotto: the texture is delicate, and slightly grainy, which makessense of the 'chestnut' part of the name. Also it is true what those blogs I linked to were saying, you really do not have to peel it.
I cooked the other half to a pulp, and made a pumpkin pie. That was less distinctive, but still good. We have eaten half of it hot, and there's more to eat cold tomorrow.
Plus a spoonful of pulp to go into the next loaf of bread. I was planning to bake tomorrow, but instead we have booked our booster vaccinations: Friday, then.
Let's talk instead about what I've done with that potimarron.
Half of it was delicious in a risotto: the texture is delicate, and slightly grainy, which makessense of the 'chestnut' part of the name. Also it is true what those blogs I linked to were saying, you really do not have to peel it.
I cooked the other half to a pulp, and made a pumpkin pie. That was less distinctive, but still good. We have eaten half of it hot, and there's more to eat cold tomorrow.
Plus a spoonful of pulp to go into the next loaf of bread. I was planning to bake tomorrow, but instead we have booked our booster vaccinations: Friday, then.
