Time for all things pumpkin — plus quesadillas, biscuits
Good end-of-October Wednesday, readers. It seems everything is coming up pumpkin, so today we would like recipes for a pumpkin cake-cum-pudding and for pumpkin risotto.
Julie Ratliff is looking for a pumpkin recipe “I saw in the paper, but I was not able to find it in past issues online. The directions concluded with pouring water over the batter. The dessert was a cross between cake and pudding.”
DEUTSCH PUMPKIN
On a recent visit to Germany, we opened a luncheon menu to find the first page was only pumpkin recipes. To name two: Piquant Apple-Pumpkin Cream Soup with Ginger and Pumpkin Oil and a torte of spicy marinated pumpkin, cherry tomatoes, feta cheese, onions and black sesame seeds. Pumpkin risotto was fabulous, the recipe worth requesting.
We’ll finish with two requests heard across the produce aisle at a local supermarket: recipes for fresh green beans and the fresh broccoli florets you can now buy in large packages. “Not too plain and not too complicated,” we heard.
FANCY QUESADILLAS
Michele Johnson of Ringgold has added a special-occasion touch to the quesadilla category. What parent of small children hasn’t gotten a child to eat a tortilla and butter and cheese, popped in a pan for just a few minutes? The ones from Ms. Johnson are at the other end of the quesadilla spectrum.
She explained: “Fall is one of my favorite times to dine and entertain outdoors. The cooler weather makes grill parties so much nicer, without the oppressive heat and humidity of summer, especially standing next to a hot grill. Quesadillas are a great way to use leftover grilled seafood and vegetables, and grilling is a healthier way to serve them as appetizers or a main dish, plus it adds a nice smoky flavor to the tortillas.
“My recipes can be prepared indoors or out.”
The first of those recipes is:
New Orleans Style Shrimp Quesadillas
2 tablespoons olive oil 2 large yellow onions,
sliced 6 tablespoons unsalted
butter 2 teaspoons minced garlic 1 1⁄2 pounds large raw shrimp, rinsed, peeled and deveined or, if in a hurry, use precooked shrimp and skip the steps for grilling 1 tablespoon fresh lime
juice 2 teaspoons finely
chopped fresh thyme 2 teaspoons paprika ½ teaspoon kosher salt ¼ teaspoon ground
cayenne pepper 8 fajita size (8-inch) flour
tortillas 2 (8-ounce) packages Mexican 4-cheese blend (Monterey Jack, mild cheddar, queso quesadilla and Asadero cheeses) 1⁄4 cup soft margarine Toppings of choice, including fresh avocado, diced tomatoes and sour cream
Make marinade by mixing lime juice, thyme, paprika, kosher salt and cayenne pepper.
Slice onions. In a medium
sauté pan over medium heat, add 2 tablespoons olive oil. Once heated, add onions, stirring occasionally until soft and lightly golden brown. Remove from heat and transfer to a bowl, setting it aside.
Return hot pan to burner and, over medium-low heat, melt the butter. Add the garlic and cook until soft, 2 to 3 minutes, stirring occasionally. Do not let it burn. Remove pan from the heat and add the marinade. Stir and allow to cool to room temperature.
Place marinade in a plastic baggie and add shrimp. Allow to sit at room temperature for 15 minutes. Do not chill or shrimp will be too cold to grill and the butter will coagulate.
While shrimp are marinating, heat grill to medium low heat (about 300 degrees for a gas grill). Lightly oil grill racks. Remove shrimp from marinade and place on grill, either threading the shrimp on skewers or using a grill pan to keep shrimp from falling through racks.
Grill shrimp for a few minutes on each side. Do not overcook or the shrimp will be tough. Remove from grill. This step can be done ahead of time. Just refrigerate the shrimp, letting them come to room temperature for about 20 minutes before proceeding with recipe.
On a large cutting board or other clean surface, place 1 tortilla. Add enough cheese to cover, then add a couple of tablespoons of prepared onions, then some shrimp. Sprinkle on more cheese, then top with another tortilla. Spread butter on one side and set aside on a clean cookie sheet, then spread the other side with butter. Repeat with remaining tortillas.
Place quesadillas on prepared grill, but don’t crowd them — cook in batches if necessary. Cook for 1 to 2 minutes on one side, checking occasionally to make sure the tortilla is not burning. Using a wide spatula and tongs, carefully flip quesadillas to other side and cook for an additional minute or two until light golden brown. Do not overcook or the quesadillas will be too brittle.
Remove from heat and let cool slightly. Cut into wedges and serve with sour cream, sliced fresh avocados and diced tomatoes, if desired.
Makes 4 to 6 servings.
SMELLS AND SIGHTS
Michele O. Brown has a recommendation for a new culinary shop “at Hamilton Place beside Jason’s Deli and Bonefish Grille. It’s called The Spice and Tea Exchange, 2115 Gunbarrel Road; find them at spiceandtea.com. The proprietors are Mike and Diane Tobin. I went there today to check it out and as I opened the door I was caught up in the most wonderful smells. The shop is also a visual delight.
“I have longed for a shop like this in Chattanooga for years, like the one in the Charleston/ Mt. Pleasant area of South Carolina.”
She added, “The reader who wanted herb/garlic butter recipes could find all they could ever dream about there.”
The website has an interesting section of recipes, including baconwrapped corn. Need I say more?
DEEN BISCUITS
Yeast of the Ridge’s second creamy biscuit contribution follows, this one with a little sugar and beginning with a very high heat. It is credited to Paula Deen.
Cream Biscuits
2 cups self-rising flour
plus more for dusting 1 tablespoon sugar 1 ½ cups heavy whipping cream Heat oven to 500 degrees.
In a medium bowl, stir together the flour, sugar and cream until the dough forms a ball. Turn the dough out onto a surface dusted with additional flour. Fold the dough in half and knead 5 to 7 times, adding just enough flour to keep dough from sticking to your hands.
Gently roll out dough to ½-inch thickness. Using a 3-inch biscuit cutter coated with flour, cut dough into biscuits. Place on baking sheet coated with cooking spray, leaving at least an inch between biscuits. Bake 10 minutes or until golden brown.
LEFTOVERS
Got them on my mind tonight. I have heard, though it is hard to believe, that there are people who eschew the leftover category — won’t chew, that is. The challenge of redeeming leftovers keeps the cook on his or her toes and, if it’s good once, it ought to be good twice. What are your thoughts? How do you use leftovers? In our freezer there is a container to which I add all cooking liquid from vegetables. This makes a fine stock for a winter soup.
Your hints and helps will be very welcome; simply send them on.