Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)


Holy cow! The gents over at The Bitten Word have created an incredible list of thanksgiving recipes from these nine publications:
Bon Appétit
Cook's Illustrated
Everyday Food
Fine Cooking
Food & Wine
Food Network Magazine
Gourmet (*Sob* their last issue!)
Martha Stewart Living
with links for many of them. I'm thinking of trying the chicken liver mousse - maybe with whole milk rather than half n half. What are you making for thanksgiving?

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I am unfortunately out of the country and away from my family for Thanksgiving this year. But if I were there I would make my very own Potluck Yams: a much healthier way to do sweet potatoes than whipped up with a pound of butter and topped with marshmallows, but every bit as delicious. My blog isn't a food magazine, but I try my best.

I used a few new recipes last Thanksgiving:

Cranberry Chutney Appetizers 


And Roasted Pumpkin!


2 lbs fresh pumpkin, peeled & seeded

2 tablespoons olive oil

1/2 teaspoon salt

1 teaspoon fresh ground black pepper

1 teaspoon ground cumin or 1 teaspoon cumin seed



Pre-heat oven to 200 C or 400°F.

Quarter and then carefully peel and seed the pumpkin.

Cut into chunky 2" cubes.

Place pumpkin into a large & sturdy roasting tray.

Add the olive oil, salt, pepper & cumin - mix well, making sure that all the pumpkin pieces are coated in olive oil.

Bake in the oven for about 30 to 45 minutes or until the pumpkin is soft & also tinged brown at the edges.

Serve with a main meal as the vegetable dish OR freeze for future savoury pumpkin recipes. I also make soup from this - as well as pasta dishes too - recipes to be posted for those!



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