‘Tis the season.. for pumpkin!! It has been a pumpkin this, and a pumpkin that in my house all month. Thanks to Fine Cooking magazine I have had a plethora of new pumpkin recipes to whip up. Now if only I could find the time!!! 😉 The cover of this months issue had me drooling at the checkstand. You know that like it, love it, gotta have it feeling? Yeah. I wanted to grab a mixing bowl and just start baking in the magazine aisle.
The next question is always, if I make it who’s going to eat it?? Certainly I don’t need a cake sitting around my house, otherwise I might ration cake for breakfast, lunch and dinner… you know, beacause the sooner you eat it, the sooner its goine, and the sooner you can get back to you usual ‘diet’. 🙂 Fortunately there was a birthday in my office last week. YESSSS!! Just the excuse I needed to whip up a sweet indulgence.
The recipe is long, and the baking process is a bit involved as well, so to spare me the carpal tunnel and allow me to post a link to the recipe at Fine Cooking mag. It was perfectly moist, rich, and the wreath of candied pecans and pumpkin seeds were the perfect salty sweet. Do pick up the magazine. It’s a keeper. I look at their picture of this cake, and then I look at mine. Total camera envy. I really want a SLR. Dear Santa, if you’re reading. 🙂
I hope you find a good excuse to bake this week! If not, then hold on to the recipe for Thanksgiving. Brown Butter Pumpkin Layer Cake will certainly be gracing my holiday table.
Question: What’s your favorite salty sweet treat?
Hello deliciousness!! I bought tilapia for dinner.. why? Because it was on sale. I may not be the savviest bargain hunter, but nevertheless, I do love stumbling across a good deal. And tilapia for $2.99/lb, my friend, is pretty snazzy. So what does one do with tilapia? I am so glad you asked…
It just so happens that I was at Le Cordon Bleu today. No I was not cooking (sad). But, yes, I was inquiring about their culinary program (yayy!!). In just five more months I will have my BS degree in nutrition and dietetics. Next on the agenda, culinary arts. So one of the menu items for today’s demo was veal in a brown butter sauce and capers. It was tasty, but I’m just not a veal fan. Maybe because they’re not free range.. I’m just sayin’. However, I forgot how favoloso brown butter is! Seriously the best. Forget about saturated fat for one minute and think about how one tablespoon of that liquid bliss could change your life. That may be an overstatement, but it’s still amazing. So I stopped by the market on my way home, determined to pour brown butter over something. Tilapia it is.
Rosemary Tilapia in Brown Butter
1 Tilapia fillet
1/4 cup Sherry
1 sprig fresh Rosemary
2 T butter
So simple. Heat a cast iron skillet and add the sherry. Let the alcohol burn off for about 1 minute and then add your fillet. Cook for 3 minutes on either side. Remove fish. Add butter to the pan and stir with a wooden spoon as it melt. Add Rosemary. Butter will start to brown after about 1-2 minutes. Pour over fillet. Plate with a good whole grain like quinoa, and some greens. Dinner. Is. Served.
Well that’s all I’ve got for now. I hope you can forgive my inconsistency in blogging these last few weeks. With classes starting back up I’m lucky just to get my cardio in. I hope you enjoy some omega-rich fish this weekend.. and paleeeeease do tell. 🙂
Mmm.. I love roasted veggies, and according to most of you, roasting is your favorite way to eat them too! Sometimes the simplest dish can give the most satisfaction. This weekend I was out of the house a lot, popping in and out to change clothes, eat and whatnot. I couldn’t get enough of these veggies. I’ve learned that a little lemon juice goes a long way in taming that bitterness. I’ve also been tossing my veggies in a little olive oil and minced garlic. There is nothing complicated, just simple, roasted, scrumptious greens (and whites). Bake them at 350 degrees for about 20-25 minutes.
If broccoli had a nutrition label it would tell you that it is bursting with Vitamin A, C, and K, and a good source of fiber. It is recommended that you get atleast three servings a week of some variety of cruciferous veggies. As for cauliflower, it too is an excellent source of Vitamin A, and pairs perfectly with greens. I’m pretty sure that everybody likes broccoli and cauliflower.. if not, you just haven’t had it prepared the right way. 😉
Have a happy Monday!! What’s cookin’ this week?