We ate our first pumpkin the other day, our tiniest one, roasted and added to a salad. The skin was thick and leathery, the flesh bright orange and delicious. It's the time of year now that I start dreaming of soup, cassoulet, lentils. Beef stew I made the other day was warming and just right for the weather. I just wish I had thought to make some herby dumplings to simmer to pillowy perfection in it too. Well, there's a portion left, so all is not lost.
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In our family we always stick raisins or currants in our dumplings (apparently this is a scottish thing, although that could be rubbish).
ReplyDeleteIt makes them a bit sweet-which depending on the stew is really delicious!
I had a stew success too this week-cooked a huge pot at the field station and almost took peoples heads off with flying turnips-damn things are hell to cut.
I hope you are going to do a halloween lantern!
That's an interesting idea. I bet it works really well with some things. Certain herbs and spices would be great with it.
ReplyDeleteYeah, turnips (so underrated!) can be bastards to cut. That pumpkin nearly killed me trying to get through its skin.