D.I.Y. Pumpkin Purée


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Forget the canned stuff. Homemade pumpkin purée tastes pleasantly fresher and lighter. Use a halved pie pumpkin (for best results) or large chunks from a jack-o’-lantern pumpkin. Roast the pumpkin pieces until tender. Scrape the flesh from the skin and purée it. Recipe: D.I.Y. Pumpkin Purée. Dishes to try it in: Seasonal Pumpkin Soup and Pumpkin Hummus. A 1 lb (500 g) chunk of pumpkin yields 1 cup (250 mLpurée when you use a food processor or 1-1/4 cups (300 mL) when mashed by hand. You can also purée using a potato ricer or food mill. Make a big batch and freeze it in zip-lock bags. How to microwave, steam, boil or grill pumpkin, pg. 296 in 12,167 Kitchen and Cooking Secrets.

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12,167 Kitchen and Cooking Secrets


Paperback, 704 pages
Publisher: Robert Rose

In thousands of entries on every aspect of cooking and baking, Susan Sampson provides expert information that is indispensable in any kitchen, including: keeping produce safe from spoilage, protecting equipment from nasty bacteria, shortcuts, embellishments, restaurant tricks, presentation tips, party planning and recipe development.

Whether just browsing or desperately trying to solve a vexing emergency, every home cook will treasure this book.

Susan Sampson (a.k.a. The Fare Lady) is an award-winning food writer and recipe developer who lives in Toronto.