Fall is the right time for rustic, peasant food which just so happens to be the current theme at IHCC. This pasta with pumpkin recipe fits the bill perfectly.
Penne con la zucca / Pasta with Pumpkin
Adapted from Die Toskana in meiner Küche / Twelve by Tessa Kiros
3 Tbsp olive oil
1 onion, diced
about 80 g salsiccia or pork sausage, alternatively unsmoked pancetta or bacon, minced
300 g pumpkin, peeled, trimmed, thinly sliced and cut into 1/2-inch pieces *
400 g strained tomatoes
1/2 dried chile, crushed and seeds removed
750 ml water
500 g penne or other short pasta
120 g freshly grated parmesan
*Used a hokkaido pumpkin.
Heat the olive oil in a skillet and fry the onion until translucent. Add the bacon and fry until slightly browned. Add the pumpkin, tomatoes, chile and salt and pepper to taste. Add the water and simmer for 30-40 minutes. The pumpkin should beginn to fall apart (mine didn't) and the sauce should stay liquidy enough to cover the pasta. Add some water if the sauce becomes too thick. Cook the pasta until al dente and toss with the sauce. Transfer to individual plates, sprinkle with parmesan and serve.
To celebrate the third birthday of the Delta Kitchen blog, I broke out the waffle iron to make some poppyseed-lemon waffles. The flavours of poppyseed and lemon go together really well and could also be used in muffins.
Adapted from Waffeln by Kristiane Müller-Urban
125 g soft butter
100 g sugar
dash of salt
zest of 1 lemon
200 g flour
2 pinches of baking powder
200 ml milk
about 100 g poppyseeds
oil for brushing waffle iron
icing sugar for dusting
Whisk the poppyseeds into the milk, bring almost to a boil and simmer for 5 minutes. Set aside to cool. Whisk together butter, sugar, salt and zest until creamy. Whisk in the eggs one at a time. Alternatingly, whisk in small batches of the flour and the milk mixture. Finally whisk in the baking powder. Set aside for 15 minutes.
Preheat the waffle iron, brush with oil and add about 1 laddle of dough to the waffle molds. Bake until nicely golden brown. Increase or decrease the amount of dough if necessary to completely fill the molds after baking without causing any spill over the sides. Repeat until all the douh is used up. Dust the waffles with icing sugar.
Gnocchi have been on my to-do list for a long time. I've finally gotten around to make some and they turned out really well. Very fluffy and potato-y. Probably the extra work of marking the gnocchi with a fork is only necessary if you forego the frying and serve the gnocchi with some sauce. For frying it should do to just make some pattys from the dough.
Adapted from Meine mediterane Küche by Vincent Klink
500 g floury potatoes, peeled and quartered
50 g parmesan, grated
5 egg yolks
about 4 Tbsp flour
3 Tbsp butter
Cook the potatoes in salt water until tender, about 20 minutes. Drain, return to the pot and set on low heat until any residual moisture has evaporated. Mash or pass through a potato ricer while still hot. Stir in the egg yolks immediately. Add the parmesan and as little flour as necessary to make a firm dough. Add salt, pepper and nutmeg to the dough and fold in. On a floured work surface, roll the dough into logs and cut into 1/2-inch pieces. Press a fork into each gnocchi to make a griddle-like pattern. Cook the gnocchi in barely simmering water until they rise to the top, about 3 to 4 minutes. Melt the butter in a skillet and fry the gnocchi until golden brown. Sprinkle with black pepper and serve.
With the last plums of this summer I went for a plum cake (or to put it more elegantly a plum tarte). It turned out nicely moist and not too sweet.
In the original recipe the blindbaking takes only 10 minutes but this proved way too short. I used a tarte pan with a removable bottom and half the topping drained away before I could place it onto a sheet pan.
Adapted from essen & trinken 09/2011
250 g flour
135 g soft butter
75 g sugar
750 g plums
4 Tbsp sugar
1/4 tsp ground cinnamon
250 ml cream
parchment paper and beans for blindbacking
Quickly knead together the flour with 125 g of butter, sugar and the egg. Butter a 28 cm tarte pan with the rest of the butter and set aside. Evenly distribute the dough inside the pan. Place in the fridge for 1 hour. Preheat the oven to 200°C. Remove the stones from the plums and cut into halves or quarters. Whisk together sugar, cinnamon, cream and eggs. Remove the dough from the fridge, place parchment paper and beans on top of the dough and bake for 20-30 minutes.
Remove the tarte from the oven and lower the temperature to 180°C. Place the plums on the tarte and pour over the egg mixture. Bake for about 45 minutes.