Pumpkin, Coconut, and Coriander Soup

Posted by on 2:55 pm, Nov 20, 2010 in Recipes | 0 comments

This is a recipe from Chef Matthew Anderson at Umami Asian Kitchen in Chagrin Falls.  If you haven’t tried it yet, go in, peak in the kitchen, and tell him Trevor sent you!   Order whatever he recommends.  Matt is a genius! Ingredients: ‐ 4 shallots, unpeeled ‐ 4 c. winter squash, cut into ½ inch cubes ‐ 2 tablespoons vegetable oil ‐ 2 cups...

Read More

Cooking with Pumpkin

Posted by on 2:38 pm, Oct 22, 2010 in About Your Ingredients | 0 comments

Last week’s pie pumpkin is a variety known as Sweetie‐ Pie.  Most pumpkins are ranked based on their uniformity and brilliance of color, quality of the “handle” (stem), and duration.  The Sweetie‐Pie isn’t particularly special in any one of those categories…however, it is a great baking pumpkin.  Try using it to make your own pumpkin pie,...

Read More

Pumpkin Bread

Posted by on 2:37 pm, Oct 21, 2010 in About Your Ingredients, Farms & Farmers | 0 comments

This week I’m proud to featuer a truly all local value‐ added product.  One of my biggest challenges with value‐added products is finding one that uses local inputs.  For example, the Amish jams, such as Mrs. Millers, etc, all use Oregon fruit.  That’s nothing special to me so I don’t buy it.    Well Diane Sikorski at Humble Pie Baking Company...

Read More