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A little less than a happy high
on Slow Food
Paul and Brenda brought back the best frickin’ molasses I have ever tasted for me from their trip to Arkansas. I made cookies. There are now about 3 dozen "best frickin’ molasses I have ever tasted" cookies in my house. I made the drop cookie recipe which Marjorie Standish identifies as originating at the Green farm. (Yeah, I don't know it, either.) The cookies are not too sweet and have a gentle molasses flavor with accents of ginger and cinnamon. They are simply fantastic with milk, and remind me of how my tastes have changed since I was wee.

A couple of weeks from now, I’m going to give Standish's jumbo molasses cookies a try. I remember these from when I was a kid, and they should be well worth the effort. If I can find a 3" diameter cutter, it’ll be the first time I have ever rolled cookie dough. Otherwise, it’ll be the "drop and press" method.

On tonight’s menu is the first soup of the season, a rather simple offering called Soupe d’Automne. It’s largely an assemblage of harvest veggies cut up and then cooked slowly with a ham hock. In Provence, this type of soup is sweetened with sautéed onions and served with a dollop of cream. Tonight’s is a variant from Savoy, and will rely a little more heavily on the flavor of the vegetables and herbs and will be topped with a slight sprinkling of sharp cheese. This project, too, will be a first. I’ve never before cooked pumpkin in anything other than a pie. I'm guessing it will be a little like squash only more robust.

Current Mood: satisfied satisfied
Current Music: Radiohead, "Idioteque"

4 comments or Leave a comment
guitarcries From: guitarcries Date: October 16th, 2002 03:05 am (UTC) (Link)
In my cooking class last week, we made pumpkin risotto... it was so delicious. I can give you the recipe if you want.
komos From: komos Date: October 16th, 2002 06:49 am (UTC) (Link)

Sure! Send it along. :)

The soup came superb. The best thing was that my housemate, who claims he doesn't like pumpkin, really liked the soup. Considering that the soup owes a great deal of its flavor to the pumpkin, I was highly amused.

You're in a cooking class? Neat.
guitarcries From: guitarcries Date: October 16th, 2002 07:43 am (UTC) (Link)
Doesn't like pumpkin?! He was obviously misinformed.

Yeah, the cooking class is one of the coolest things I'm doing here. It's taught by an American woman (formerly of Iowa) who's lived in Italy for about 20 or 30 years. She learned almost all of her cooking skills from her Italian mother-in-law.

I had forgotten to mention, they also have pumpkin ravioli here, which is incredibly delicious.

I'll send the recipe along later or tomorrow.
komos From: komos Date: October 16th, 2002 01:14 pm (UTC) (Link)
I think his dislike originates from an incident involving too much alcohol and too many pumpkin seeds. I think it kind of wrecked him.

And I have actually had pumpkin ravioli before. You're right... it is magnificent.
4 comments or Leave a comment