Posted on 10/10/2017 3:41:33 PM PDT by Jamestown1630
There are lots of things you can do with pumpkin, besides pie and Jack-0-Lanterns. I like these recipes that can be served inside of the cooking-pumpkin that they came out of to start with. From 'My Recipes' here is Pumpkin Soup with Pumpkin-Seed Mint Pesto:
http://www.myrecipes.com/recipe/pumpkin-soup-pumpkin-seed
'The Kitchn' has '10 Things You Can Cook Inside a Pumpkin', and the Savory Stuffed Pumpkin with Sausage and Gruyere looks great:
http://www.thekitchn.com/10-things-you-can-cook-inside-a-pumpkin-211927
The HGTV email newsletter this week had instructions for making these gorgeous gilded pumpkins out of the 'faux' pumpkins you can get at the craft store, as well as some easy carving templates:
http://www.hgtv.com/design/make-and-celebrate/handmade/metallic-copper-gold-and-silver-pumpkins
-JT
If you get a chance, could you post their T/giving menu? Thanks.
Some treats but not all:
Starter: butternut squash soup, fois gras, white truffles
Entree: pumpkin ravioli, Dover sole, traditional turkey
Assorted side veggies
Dessert: apple galette, pumpkin napoleon
$89 per person.
Last year Le Cirque was about $150 per person but was not particularly memorable.
https://www.bouludsud.com/nyc/menu
I don’t generally eat in such expensive restaurants but we do splurge at the holidays.
LOLOLOL!
89 bucks per person is not bad for a storied NYC restaurant.....and the menu is fantastic.
I agree. It’s one of the reasons I picked Boulud over some others. You know, Le Cirque wasn’t that good and I wasn’t surprised that it folded after all these years. But it was absolutely beautiful at Xmas time - a very pretty restaurant.
I paid 100 bucks plus tip for lunch at Le Cirque.....had Sea Bass in Barolo Sauce.
I assume that included some alcohol or wine?
No...iced tea. The only wine was in the Barolo Sauce.
That’s expensive.
Thought you might like to have this.
Boulud is consulting chef to Elle Décor mag.
Here’s quite a comprehensive page of his amazing recipes.
http://www.elledecor.com/daniels-dish/
I sure would love to have Boulud’s recipe for his Pumpkin Ravioli in Brown Butter Sauce w/ Amaretti Crumble....on the T/giving menu.
Mouth-watering.
Perhaps a letter to Bon Appetit will do the trick. I’m not sure I’m going to order that but if any of my party does, we’ll try to figure it out. It sounds somewhat straight forward.
Maybe you could wrangle the recipe on the spot?
I betcha there’s a secret ing in the Amaretti Crumble.
NOT a pumpkin recipe.
Christmas, Thanksgiving, both call for the infamous GREEN BEAN CASSEROLE...
Next time substitute this for that- From Amy Lynn’s Kitchen
BARBEQUE GREEN BEANS
Ingredients
6 - 8 slices of bacon, cut into bite-sized pieces
1 onion, diced
3/4 cup brown sugar
3/4 cup catsup
1 tablespoon worcestershire sauce
4, 14.5 ounce cans green beans, drained
Directions
In a skillet, fry together bacon and onion.
After it is cooked, drain the bacon and onions on paper towels and remove
any excess liquid from the skillet.
Place bacon and onion back into skillet.
Add brown sugar, catsup and worcestershire sauce.
Stir together well and set aside.
Preheat oven to 350 degrees.
In a 2 1/2 - 3 quart casserole dish, add drained green beans.
Pour bacon mixture on top and spread out evenly.
Bake in the oven for 20 - 25 minutes.
https://www.amylynnskitchen.com/videorecipes/videobarbecuegreenbeans.html
I have to admit that I like and look forward to that infamous casserole; but this looks very good as a change-up.
Not to discredit the GBC; however there is not one Holiday that escapes the request of this dish by at least one. A standby, it sits on the table top and at the end of the meal it still sits. :) Not a favorite, personally, (and there seems to be more than one of the same opinion). LOL no matter who might contribute the dish, the fact remains.
I can do that - for about six hours.
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