Madey Edlin

Archive for October, 2009|Monthly archive page

Chef Spotlight: Giada De Laurntiis

In Chef Spotlight, Italian on October 20, 2009 at 12:51 am


I’m sure all you smart people know about this Italian chef, but I am gust getting to know her work. I just got her book “Everyday Itaian” I’ve been flipping though it, and wow. I am serously impressed with the easy Itlaian dishes that look like you should lick the page. I thought that she was just another celebrty chef, but this girl’s serous about food. I would highly recomend investing in her book.

Come back next Monday for a highlighted recipe from Giada De Laurnitis!

Myth Buster: Real Pumpkin

In Myth buster, Pree, Pumpkin on October 5, 2009 at 5:38 pm

This is SO worth it it taste 100% batter then any canned pumpkin, any day! I will never use canned pumpkin ever again.

How to get that hole pumpkin into a pie or bread:

Now there are two ways of doing this you can do it in the microwave of on the stove, the microwave takes about 20 mins, the stove about twice that.

First make sure you have a baking pumpkin, not one to make a jack-o-lantern, then wash it. Cut it in half and scoop out the seeds (I use a ice cream scoop for this). Cut into large wedges, and place in ether the mico-friendly bowl or in a sauce pan. And place about 1 inch of water in the bottom. Steam until fork tender (just like cooking any other squash).
Now it gets a little messy, remove the “meat” from the rind by peeling it off, if it’s cook enough the “meat” should just fall off the rind. Next place in a food processor and blend until it looks like baby food (that’s really what you are making). If it’s not blending add a little of the cooking water. Use as you would canned pumpkin, it’s amazing!