Filed under: Food, General, Geng's corner, Travel, Wednesdays with Geng and Chip
Not much planning went into our Wednesdays with Geng and Chip # 4. We just came back from NYC and didn’t have much time to prepare. We contemplated making blackened catfish but we didn’t have time to go to the marina either.
Enter Dorie Greenspan to the rescue; I knew I wanted to make her stuffed pumpkin at some point. It sounded so good and perfect for the pumpkin in this picture.
This was really easy to prepare. The downside was the long wait while it baked. We added sautéed sausage and onions to the stuffing. Chip said it was pure torture to wait for an hour and a half. I didn’t really believe him until I saw him drooling while holding his plate, knife, and fork as I take pictures. WARNING: the aroma of a sliced sausage stuffed pumpkin wafting through the air could result in your husband’s loss of oral muscle control. Believe me, it happened to mine. I must say that this stuffed pumpkin was so good we ended up eating it while sitting on the floor. Yeah, don’t ask.
1 pumpkin, about 2 1/2 to 3 pounds
4 ounces stale bread, sliced thin, then cut into 1/2-inch chunks
4 ounces cheese, such as Gruyere, Swiss, Blue, Cheddar or a combination, cut into 1/2-inch chunks
2-4 cloves garlic (to taste), peeled, germ removed and coarsely chopped
About 1/3 cup heavy cream
Freshly grated nutmeg
Salt and freshly ground black pepper
Center a rack in the oven and preheat the oven to 350 degrees F. Either line a baking sheet with parchment or a silicone baking mat or find a Dutch oven that’s the same diameter as the pumpkin.
Using a very sturdy knife, cut a cap off the top of the pumpkin. Clear away any seeds and strings from the cap and hold it aside while you scoop out the seeds and filaments inside the pumpkin. Season the inside of the pumpkin with salt and pepper and put it on the sheet or in the casserole.
Now you have a choice, you can either toss the bread, cheese and garlic together in a bowl, then pack it into the pumpkin, or you can alternate layers of bread and cheese and scatter the garlic here and there. (I mixed everything together.) Either way, the filling should go into the pumpkin and fill it well. You might have a little too much filling or you might need to add to it — it’s hard to give exact amounts. Season the cream with salt, pepper and several gratings of fresh nutmeg and pour the cream into the pumpkin. Again, you might have too much or too little. You don’t want the ingredients to swim in cream, but you do want to get a feeling that they’re moistened.
Put the cap back in place and bake the pumpkin for about 2 hours — check after 90 minutes — or until everything inside the pumpkin is bubbly and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. I removed the cap during the last 20 minutes or so of baking so that the top could brown.
Did you notice that we’ve been eating a lot of squash lately, ’tis the season you see? I just love autumn and all its fall produce. It would be unwise not to take advantage, yes? So, go get your winter squashes now and enjoy roasting, baking, broiling, or grilling those babies, they’re hmmm hmmm good.
Here are more NYC pics for your viewing pleasure. Picture heavy – be warned!
Yes, there was a long line to the Carnegie Deli.
New York’s finest report here.
Chip find this amusing.
Walking two giant Great Danes, now I find this amusing.
Street musicians in Central Park.
Chip can spend hours here.
The funniest musical ever.
This is what happens when you try to take a picture together with a big camera.
Interesting tree in Central Park.
The fountain in Central Park.
Me trying to look like a New Yorker.
Fifth Avenue, the famous shopping mecca.
The Empire State building. By this time Chip is tired of me taking his pictures. But I have to take one more, just one more, after all this trip is all about…
P.S. To Mark and Karen
Hanno Un Buon Viaggio.
Have a safe trip. Ci Vediamo Presto.
5 Comments so far
Leave a comment