French Fridays With Dorie - Pumpkin Stuffed With Everything Good

Dorie wasn't kidding when she said this recipe was good. It was SO good... I made it twice in one week! Admittedly, I used Kabocha squash instead of pumpkin, and it was only teeny-weeny that I can finish the whole thing in one sitting. In Around My French Table, Dorie had likened this dish to an arts and craft project and it's really up to our own creativity what we want to stuff into the pumpkin (I'll just call it this because 'stuffed squash' just doesn't sound as aesthetic and welcoming, don't you think?).

Well, I made this the very day I picked the pumpkins from my mother's farm...I couldn't wait to stuff them with everything good! Or rather, everything I had in the kitchen that seemed good and tempting and more importantly, got along well together flavor-wise. There was actually a lot more that I wanted to insert in that hollowed out pumpkin, but the hole just wasn't big enough. Darn you, Kabocha....err, I mean, tiny pumpkin!

So these were my stuffing ingredients - very tender sweet corn and long beans (from the same farm), cooked rice, carrots, apple slices, mature cheddar and heavy cream. I decided to forego the meaty bits and it still tasted great, the very sweet pumpkin flesh contrasting rather nicely with the savory filling.

As you can see, I seemed to have overstuffed the small cavity (and I also couldn't fathom how the apples should fit in there) but after 'squashing' (haha...private giggle here) everything down with the pumpkin lid and baking it, the filling sunk way down and actually looked quite presentable. The baked pumpkin smelled utterly wonderful and this dish really did its title justice. I'm tempted to make it a third time this week, but I fear my fellow home-dwellers may consider hiring a new short order cook to replace me instead!

Anyway, I felt so excited about this recipe that I even had my friend Kate make it and she too was in awe of how good it tasted. I'm hoping my fellow Doristas feel the same way! You can check out their stuffed pumpkins (or squashes) here.

pumpkin

Black Rice Sushi Rolls

After yesterday's success with the purple sweet potato pie, I was at a bit of a loss about what to do with some mashed pumpkin in the fridge. I didn't want to repeat the same pie recipe using the pumpkin instead. Been-there-done-that kind of thing, you know. Besides, I just know in my heart that it won't be as Ah-mazing, because, though similar in texture, they are just different vegetables. Just like you and I are different. But more alike than different, especially when it comes to food.

I'd therefore planned on making glazed pumpkin cookies instead, as I've never baked those before and they would be cool and comforting to have around too. However, life is what happens to you while you're busy with other plans. Sez John Lennon. And so, the pumpkin cookies remained as mere page in my recipe book because in the meantime, something else had cropped up in my life (a.k.a. my kitchen) that I found infinitely more interesting.... Glutinous Black Rice! And the Black Rice Sushi Rolls happened instead. Oh, I did use a few tablespoons of the mashed pumpkins in the sushi so it wasn't a complete loss. I think the rest of it will have to go into a pumpkin soup tonight. Life happens.

Black rice is apparently all the rave in 2009, so this post may be a bit of a yawn. However, if Chef Ian Pengelley of Gilgamesh, London still thinks it's cool, then so do I! The mysterious, black-purple grains are bursting with the antioxydant anthocyanin, it's low carb and lowers cholesterol too. Let's face it, black rice is good-looking (on a plate), good-tasting (like hot popcorn) and it's GOOD for you!

For this recipe, I've used all vegetable ingredients so it's suitable for vegans. If you want to include fish or meat, please go ahead and be my guest (or rather, I'll be yours?).

Black Rice Sushi Rolls
Ingredients:
Makes: 3 rolls

1 cup black glutinous rice
2 cups water
2 tablespoons rice vinegar
½ teaspoon salt
3 pieces baby corn
½ firm tofu
6 tablespoons mashed pumpkin
3 nori sheets
Salt and pepper, to season

You will need a bamboo rolling mat or cling film to help you roll the sushi.

Method:

1. Wash and soak the rice in water for about an hour, then drain and boil with 2 cups of water. You can cook this either on a stove or in a rice cooker, but just bear in mind that black rice takes slightly longer to cook than white rice.

2. Once cooked, stir in 2 tablespoons of rice vinegar and a pinch of salt (optional) and leave to cool.

3. Prepare the vegetable fillings:

    a. Boil the pumpkin pieces until softened, drain water and mash with a fork.

    b. Boil the baby corn for a few minutes until slightly soft, but still a bit crispy. Slice into half lengthwise.

    c. Fry the tofu in a little olive oil, cool and then slice into thin strips.

   You can season each of these with a little bit of salt and pepper, I only seasoned the pumpkin.

4. Once the rice is cooled, spoon it onto the nori sheet as shown (below). Line up your filling in a straight line, then start to roll from the end nearest to you (where the rice is closest to the edge). Make sure you press firmly along the length of the rolling mat so the rice and filling can spread a little to the opened ends.

5. Slice the roll across about ½ inch thick with a sharp, wet knife. Dip the blade in water to moisten it in between cuts. Serve with soy sauce and wasabi dip.

Crazy, sexy, beautiful!