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Looks yummy. I experimented with pumpkin risotto f >>
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Fall CurryLike Borat says, “In my country, we have a problem…” That problem is that people seem to think that pumpkins are only for Halloween, and even then only for Jack-o-lanterns. People make ‘pumpkin pies’ with canned processed pumpkin-product too, but that doesn’t count and is not anything I will address today. I make a killer pumpkin pie from scratch, but have not done so recently. I am lazy. I love pumpkin as a food, and today at the Dekalb Farmers Market, possibly aka ‘Valhalla,’ I could resist neither the $1.29 ‘pie’ pumpkins, nor the on-sale stewing beef at $2.00 a pound. I also had at home a box of S&B Golden Curry mix (Hot), which I’d been itching to try out. Loosely following the directions on the box, I did the following: To a large saucepan add: Sautee all that until the meat is browned - about 3 minutes. Then, add: Now, remove the pot from the heat, add the curry paste, and stir until it dissolves. Put it back on the burner, and simmer 5-6 minutes more, at which point add a few tablespoons of tapioca starch (or your thickener of choice), stir, and simmer a few minutes more. Serve over rice…I used brown jasmine, which was lovely. As I suggested, I think I would have liked this spicier, but that’s a matter of taste, and overall the mix works really well. Using pumpkin this way is exceptionally tasty, and may surprise diners not accustomed to the gourd outside of pies and without candles inside. Trackback PingsTrackBack URL for this entry: CommentsLooks yummy. I experimented with pumpkin risotto for Halloween, and was fairly pleased with the results. Yay for pumpkin! Posted by: MJF at November 6, 2006 11:01 AM Post a comment |
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