Smashing Pumpkins

Smashing pumpkins?  Is that sort of like breaking bad?  I guess that is only if you don't like pumpkins. No pumpkins were harmed in the making of the below recipe, I can guarantee that!  We tried Delicata squash recently, in the form of a pie.  This pie was also enhanced with maple syrup and a dash, or two of cardamom.  I found these squash at the market one day and they stood out to my eye, so we just had to see what they are all about.   While most of us still like pumpkin pie too, this was really nice!

 This squash goes by other monikers; Peanut squash, Bohemian squash, or Sweet Potato squash.  The latter name is due to the squash having a sort of sweet potato texture and sweet flavour.  They are considered  winter squash, but related to many summer varieties.  I will give them a try in the garden next year, me thinks.   

                                      
Delicata Pie

Preheat oven to 400 deg.

1- 9", pastry-lined pie plate
2 Delicata squash, roasted and pureed
1 can condensed milk
1 egg
1/2 c. brown sugar
2 tbsp. maple syrup
1/2 tsbp. of each - ground - ginger, nutmeg, cinnamon, cardamom, cloves
sm. pinch of salt

Mix well.  pour into pie shell and bake for 10 mins.  Then, turn the heat down to 350 for 30 mins.  Cool.

                                      

All that is left for it, is a dollop (or quennelle) of whipped cream!

                                      

The seeds are rather good roasted, as well.  They are more tender than most pumpkin seeds.

I soak mine in water for a bit and then drain,  salt as desired, then slowly dry out in the oven and finally they will turn golden brown.

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Bang, Bang!

....Chicken that is!  A dish with lots of bang for the buck.  Here for another installment of the Albany Asian market items that are new to me - Szechuan pepper.  I have heard of Szechuan pepper and Bang Bang Chicken previously, but have never tried them.   

 It seems Szechuan pepper was banned in the USA for quite awhile, due to a fear of spreading canker to citrus trees.  Maybe that is why our paths never crossed.  I also learned that Szechuan pepper isn't really pepper, it is the husk of a Prickly Ash berry.

 A very unique flavour that can be quite addicting.  It provides a tingling sensation on the palate with a citrus zing, some people compare it to a citrus carbonated drink.

Bang Bang Chicken

1lb. steamed chicken breast, cut in matchsticks, or shredded

2 cucumbers, cut in matchsticks

2 carrots, cut in matchsticks

 Toast 1- 1/2 tbsp. Szechuan pepper

Arrange the chicken and veggies on a platter drizzle with dressing.  Sprinkle with 1 tbsp. chili flakes, the Szechuan pepper, and 3 scallions cut on the bias.

I will be revisiting Szechuan pepper again in other dishes!

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Larb Gai

The next item that I found at the Asian market in Albany is roasted rice powder.  When I researched this item, I found out it is used a lot in Larb a Thai dish with different meats.  The roasted rice powder adds a subtle texture change to the meat and a roasted flavour, of course.

1 lb ground chicken

3 tbsp. lime juice

2 tablespoons finely chopped onion

2 cloves garlic, minced

2 tbsp. brown sugar, or palm sugar

1/4 cup chopped mint leaves

3 tablespoons roasted rice powder

2 tablespoons Thai chili

2-3 tablespoons fish sauce

In a wok cook onions until translucent, add chicken, garlic, chili and lime juice.  Brown chicken and reduce liquid, then add the sugar and mint.  Stir to incorporate, then stir in fish sauce and then finally the roasted rice powder. 

Serve with shredded veggies, we had shredded carrot and cucumber and some brown rice.  Garnish with fresh mint (....Glad there is still some in the garden).

Brussels Sprouts in my daughter's allotment.  Wonder if Sandy took care of them for this year with wind and too much rain since my visit?

Albany in HDR

Leaf peeping in HDR

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