Tag Archives: pumpkins

Pumpkin Spice and Decorative Gourds

Van Gogh, Still Life With Ginger Jar and Onions, September 1885. Oil on canvas, 39.3 x 49.6 cm. McMaster Museum of Art, Hamilton, Ontario.

Van Gogh, Still Life With Ginger Jar and Onions, September 1885. Oil on canvas, 39.3 x 49.6 cm. McMaster Museum of Art, Hamilton, Ontario.

Must be

AUTUMN

Gourds, decorative and otherwise. Pumpkins, whole and spiced both.

And onions…lots of onions are good, too.

Cranberries. In tarts. Because.

It’ officially the season for these seasonings.

 

 

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Filed under Autumn

Summer, Squashed

Zucchini

Zucchini

So far this summer I’ve had fresh zucchini, fresh patty pan, fresh acorn but no fresh summer, squash.

patty or petit pan squashes

patty or petit pan squashes

Acorn squash - called 'vine apples' in 17th century England

Acorn squash – called ‘vine apples’ in 17th century England

 

What is summer without summer squash? Just in time, I was gifted 5# (and when did this become ‘hashtag’ and not ‘pound’? Or is it both?)

Mine are all yellow, and somewhat larger

Mine are all yellow, and somewhat larger

Thank you, Olivia Brownlee. Olivia also sings “The Cookin’ Tune” click and love.

Back to squash, what to do, what to do?

Salad Days, Soup Nights, when Autumn is new and Winter is still far.

First the salad…..

End of Summer Cool and Hot

Squash

5 T olive oil

4 garlic cloves, peeled

2 # small yellow summer squash, sliced into 1/3 inch rounds (or one 2# Summer Squash, cut into quarters and then cut into 1/3 inch triangles)

½ cup minced tender parsley stems

Salt

2 Tablespoons grated orange zest

2-3 teaspoons hot pepper flakes

 

  1. Heat a 12 inch skillet over medium heat until hot. This is done in 2 batches to keep it all from becoming too soupy. Add 2 Tablespoons of the oil then add the garlic and sauté for one minute.
  2. Add half the squash and half the parsley, season with salt. You want it to soften but not brown.
  3. Transfer to a large bowl and add 1 Tablespoon of the orange rind, and 1 teaspoon red pepper flakes. Stir together.
  4. Add 2 Tablespoon oil to the pan and heat until hot, add the rest of the squash and parsley, season with salt and cook until softened but not brown.
  5. Add to the bowl with the first batch, toss in the rest of the orange rind, and add 1 teaspoon red pepper flakes. Taste and adjust salt and red pepper. Add the last tablespoon of olive oil.
  6. Let stand for at least 10 minutes or up to an hour. May be refrigerated for up to 3 days (says him, not at my house, it doesn’t linger here that long) .

Mario Batali Molto Gusto.p.37Molto Mario

and then for the Soup Nights

END OF SUMMER HOT OR COOL SOUP

1 # brown lentils

1 large onion

1 large celery rib with leaves OR 1 smallish fennel bulb

2 medium summer squash (2#) (or zukes or patty pans)

A quart  baggie of juice left over from canning tomatoes with water to total 6 cups OR

2 large tomatoes and

6 Cups water

optional add ins – 1 or 2 carrots or 1 or 2 small turnips or maybe a potato…whatever’s lonely in the bin

1 cup ditalini, tubetti, or elbows

  1. Combine veggies and lentils in slow cooker and cook on low 7 hours.
  2. Add pasta and salt and cook on high for 30 minutes
  3. Serve hot with cheese – Parmigiano or Romano , you know what you like

AND the cool and the next day when the pasta absorbs the liquid and it’s not really soup anymore,: Frittata base!

Michele Scicolone The Italian Slow Cooker p.32. She calls it Sicilian Lentil, Vegetable and Pasta Soup

Italian slow cooker book

A little orange zest is not amiss, esp if you have any left from the other squash recipe. Or put a little zest in your coffee – it beats the heck out of Pumpkin Pie Spice Everything.

BTW :

b68a29a63204c191f20add1506dca3ac

 

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Filed under Autumn, Books, Recipe, squash, Summer

First, Bolonia Sausages

 

Welcome to another Wicked WayBack Wednesday.

For years, and years, and even more years, when I saw the words

Bolonia Sausages

which are fairly common words in 2nd half 17th century English cookbooks, I thought

Bologna

OM bologina

You know, like Oscar Mayer. Click Oscar Mayer, it’s the link to the song

oscar_mayer_kid

And then one day I realized it was

Baloney.

Baloney, like  I was wrong.

Really wrong.

Wrong way, really and truly wrong.

Wrong country wrong.

Darn those 17th century English dialects.

Not Bolonia but Polonia. Not Italian sausage – Polish sausage.

oscar-mayer-kielbasa-polska-85001

Oscar Mayer kielbasa polska

A smoked Polish sausage…..like kielbasa

First, Bolonia Sausages.

The best way and time of the year is to make them in September.

Take four stone of pork, of the legs the leanest, and take away all
the skins, sinews, and fat from it; mince it fine and stamp it: then
add to it three ounces of whole pepper, two ounces of pepper more
grosly cracked or beaten, whole cloves an ounce, nutmegs an ounce
finely beaten, salt, spanish, or peter-salt, an ounce of
coriander-seed finely beaten, or carraway-seed, cinamon an ounce
fine beaten, lard cut an inch long, as big as your little finger,
and clean without rust; mingle all the foresaid together; and fill
beef guts as full as you can possibly, and as the wind gathers in
the gut, prick them with a pin, and shake them well down with your
hands; for if they be not well filled, they will be rusty.

These aforesaid Bolonia Sausages are most excellent of pork only:
but some use buttock beef, with pork, half one and as much of the
other. Beef and pork are very good.

Some do use pork of a weeks powder for this use beforesaid, and no
more salt at all.
Some put a little sack in the beating of these sausages, and put in
place of coriander-seed, carraway-seed.

This is the most excellent way to make Bolonia Sausages, being
carefully filled, and tied fast with a packthred, and smoaked or
smothered three or four days, that will turn them red; then hang
them in some cool cellar or higher room to take the air.

Robert May The Accomplist Cook

Robert May and the frontispiece of The Acomplist Cook

Robert May and the frontispiece of The Acomplist Cook

If you’ve made sausages before, you can see that this is actually a pretty good sausage recipe. A stone is 14 pounds so 4 stone is a LOT of meat. 56 pounds of meat. 17th century sausage making is not for those with dainty appetites. 20-30% fat. Water and spices. Good advice to get rid of the air pockets. This is not a starter recipe.  Smoking is easy if you have a smoker or know someone who has a smoker.

Either way, sausages in September seem completely more Autumn then sausages in August. The cold nights are only the coming attractions for the season ahead. It’s still not Fall, so all those Pumpkin Spiced  Lattes and doughnuts – not quite yet, thank you very much.

pumpkin spice lattes

All in due time.

some-e-cards-pumpkin-640x420

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Filed under Recipe, The 17th century