Pumpkin Seeds

'tis the season for carving pumpkins, making mulled cider and pumpkin seeds.  We had done all successfully except for making seeds.  Somehow what we tried in the past were not the crispy, yummy seeds I was hoping for.  Until this year.

Again, I haven't been taking photos for the blog (and the seeds didn't last but 2 days), but I plan to make the same varieties to show you what they look like, seeing as how we all eat with our eyes first.  I was thrilled with my seeds this year and they were a hit at the bar.  (Brag alert:) a respected Boston-based chef even liked them!

Varieties I made this time: plain (salt), ranch, sweet, and party.

Scoop out all the pumpkin seeds from your pumpkin, separating as much of the "goo" as you can.  Boil in salted water for 20 minutes or until grayish.  Drain and pat dry, then spread out seeds on a baking sheet overnight to dry.

The original recipe is even parts oil, butter, and salt.  Coat the seeds and bake at 300 degrees for 30 minutes, flipping halfway.  **Make sure they are in a single, even layer on the pan or they will not crisp up/stick together.  Once toasted, sprinkle with a little more salt and set aside to cool.

Ranch: butter or oil, ranch powder and salt.  It's that simple.  Once roasted, I sprinkled them with a little more ranch and salt, tossed, and set aside to cool.

Sweet: sugar, cinnamon, and allspice.  Once roasted, sprinkle with more sugar.

Party: my take on a "chex mix" recipe.  Butter, worcestershire sauce, onion powder, garlic powder, chili powder, salt, and a pinch of cayeanne.  Delicious.  Again, once roasted, sprinkle with salt.

Other ideas I may try:
Buffalo.  With hot sauce, butter, brown sugar and honey.
Onion dip powder
Salt and vinegar?
BBQ: unsure how to do this right now without using a lot of liquid flavorings.  Onion and garlic powders, bbq sauce, salt.

Creamy tomato basil soup

My mouth waters as I type this recipe.  It is fall now and we all need a great soup on those chilly days.  I cannot believe I have not published a recipe since February.  Yikes.

This is my take on a soup originally made at Boston Beer Works last year.  Anytime I add canned tomatoes to a dish, I often find myself adding sugar because of the acidity in the canned tomatoes.  Well, in this recipe there is no need for it.  You'll find it sweet, salty, and even cheesy tasting.  It's just so yummy.  And it can be fully vegetarian if you choose.

Pair it with a grilled cheese or crusty bread for a meal that will have your guests asking for thirds.

I do not have a photo of this because I didn't think to post the recipe.  Next time I will take a photo.

Ingredients:

• 2 large cans (the huge ones, I'm talking 28oz cans or whatever they are) tomatoes of you choice: diced, stewed, crushed, etc.
• 1 tsp salt
• black pepper to taste
• 1 can (approx 2 cups) broth of your choice (chicken, veggie) OR water (with or without bullion)
• 2-3 oz neufchatel cream cheese /any reduced fat variety OR 1/2 c. heavy cream
• 10-15 basil leaves
• 2-4 cloves of garlic
• 1 tsp oil

Method:

In a large saucepan over medium heat, sautee chopped garlic in oil for 1 minute.  Add both cans of tomatoes, salt and pepper and bring to a boil.  Lower the heat and let it simmer with the cover on for 45 minutes, stirring occasionally to ensure no bottom-stickage.

Add broth and bring back up to a boil over high heat.  Simmer for 15 minutes, uncovered, to let the soup reduce slightly.  Add cream cheese or heavy cream and chopped basil* and simmer another 5-10 minutes.  At this point I usually take 3/4 of the soup and puree it- I like it mostly thin with some chunks for a rustic feel.  

Voile!  Really, the ingredients are basic but the technique is what makes this tomato soup fabulous.  The longer you cook them, the sweeter they get.  ENJOY!!

Tip: If the tomato mixture becomes too dry when you are simmering it for 45 minutes, add half of your broth and just add the rest later.  Also, salt and pepper to taste.  If you find it bland, by all means add more salt and pepper.  I don't normally cook with specific measurements and taste is individual anyway.

*I used 5 or 6 "basil ducks", which is approximately 12 leaves for me.  Creating basil cubes is a great way to stretch your home-grown basil past the season.  Simply julienne or chop any remaining basil you have and divide it among an empty ice cube tray in useable portions (about 2 leaves per cube), then add just enough water to cover the basil and freeze.  I have a cute duck-shaped small ice cube tray so I use that.  These cubes are great for adding to soups and sauces but not recommended for use fresh.  So don't thaw them out to use on a caprese, for instance.