- Martha Stewart | In The Pantry | Mon, Sep 23, 2013 1:37 PM EDT | Comments
The canned stuff will do in a pinch, but you won't believe the rich flavor and velvety texture that homemade puree gives pies, cakes and puddings. Read on for our tried and true method -- and don't you dare skip a step.
1 sugar pumpkin (3 1/2 to 4 pounds)
1. Preheat oven to 400 degrees. Snap off the pumpkin's stem and halve the gourd lengthwise. With a spoon or melon baller, remove seeds and rinse for roasting or discard.
2. Place pumpkin halves cut-side down on a large rimmed baking sheet. Roast until tender, about 1 hour.
3. When cool enough to handle, scoop out cooked pumpkin flesh; discard skin. Transfer pumpkin flesh to a food processor; process until smooth.
4. Set a colander in a large bowl and line with a double-layer of cheesecloth. Place pumpkin puree in cheesecloth. Cover with plastic wrap and place in refrigerator to drain, at least 4 hours, and up to 3 days.
Cook...Read More »
Every week Food52's Senior Editor Kristen Miglore is unearthing recipes that are nothing short of genius.
Today: The best, fastest, lightest eggplant technique you haven't tried yet. (It's in the microwave. Don't be mad.)
I'd like to make an announcement: You can cook eggplant in the microwave -- and you should.
I know what you're going to say. You'll want to talk about the relationship you have with your eggplant -- how you love to rake it around the roasting pan or plunge it in hot oil with all your senses engaged. You want to be right there with it, watching its stubborn, spongy belly meat give in and melt into soft gold.
That's lovely. I want that too, sometimes. But what if it's still 90 degrees in your kitchen? What if you're hungry now? What if you don't want to trick your eggplant into submission with a lot of oil, for the umpteenth time this summer?
Eggplant, we love you, but you're a lit...Read More »
- Yumsugar | In The Pantry | Thu, Sep 19, 2013 1:42 PM EDT | CommentsSource: The Secret to a One Hour Dinner Party
It's late, you're hungry, and that pile of delivery menus is singing its siren song, but hold up. What if you could whip up a comforting five-course British meal (including a cocktail!) in roughly the same time takeout will arrive on your doorstep? Mission impossible? We think not: provided you've done the shopping ahead of time, this can (and should) be done. Your wallet, taste buds, and dinner companions will thank you.
A luxuriously rich pot pie seems an unlikely candidate for a fast and easy dinner, but thanks to a few smart tweaks, that fantasy can become reality.
Adapted from Meals in Minutes by Jamie Oliver
Chicken Pot Pie
4 6-ounce boneless, skinless chicken breasts...Read More »
1 pat of butter
1 bunch of scallions
6 ounces button mushrooms, rinsed
1 heaping tablespoon all-purpose flour, plus extra for dusting
2 teaspoons English mustard, such as Colman's
1 generous tablespoon heavy cream
1 1/4 cups chicken broth
A few spri
- Self Magazine | In The Pantry | Thu, Sep 19, 2013 2:41 PM EDT | Comments
by Sarah-Jane Bedwell
Pumpkin Seed Brittle: If you are craving something a little more decadent, try this brittle recipe. Brown sugar and honey take these salty seeds to the sweet side, creating a treat that is perfect for sharing -- or at least breaking off.
See more: 20 Superfoods For Weight Loss
Pumpkin Seed Pesto: Traditional pesto is typically made with pine nuts and basil, but this version from uses pumpkin seeds, parsley and paprika to take this classic sauce from bright summer...Read More »
- In The Pantry | In The Pantry | Fri, Sep 20, 2013 2:02 PM EDT | Comments
A recent study said that globally, 1.3 billon tons of food is discarded annually. How much food do you waste because you're not sure how to save it for later use? This week on In the Pantry, Aida Mollenkamp shows off cool ice cube tray tricks that can help you save money and do your part to reduce unnecessary food waste....Read More »
Red wine. "The first thing that you could be saving are liquids," says Mollenkamp. "For example, if you opened a good bottle of red wine and you don't want to throw it out, you could put it into the ice cube tray [and] freeze it up." Cold drinks like sangria could be chilled with cubes of wine instead of water. And if you have a recipe that requires braising or a sauce that calls for red wine, just add a few wine cubes.
More on Shine: Freezer Fundamentals
Coffee. Instead of pouring an unused pot of coffee down the sink, pour it in ice cube trays and freeze it. The next time you want iced coffee, just add a few cubes to your hot coffee or espresso instead of water cubes. "