This looks like it should be a relish tray for this coming Thursday, but it's what we ate for supper last night.We seem to be doing dress-rehearsal eating in advance of the big day. Wait till you hear what we're having tomorrow. And for breakfast on Thanksgiving day.
I needed to cut open and roast a little Sugar Pie pumpkin (organic, local) for a treat I will tell you about soon (the breakfast!). And there were all those beautiful seeds in there. They were so tender, they didn't need a parboil in salted water, the way I did a couple of years ago. So I just oiled them, and sprinkled them with salt, cumin and garam masala. A quick zip into a medium oven (ALL food cooks at 350ยบ, am I right?), and we had a perky snack.
I cobbled together some other nibbles, including that pathetic tray of oil-sizzled cauliflower buds, the sum total of this year's harvest. I blame George, of course. The sprinkling of truffle salt almost made me feel better.
The almonds (local) got a treatment of herbs and garlic, and then a little toasting in a skillet. The olives are cheese-eating surrender monkeys. And the pickled yellow squash are from the backyard.
This was quite snazzy with a martini.
Posts
16 comments:
At our house pretty much all food cooks at between 180C - 200C, so yes, you are quite correct, all food cooks at 350F!
In my future life I will eat exactly that meal. In my current life, I mostly make meals teenage boys will eat. Thank you for a glimpse of my future. Have a happy day on Thursday.
"cheese-eating surrender monkeys" :D
Love your previews of coming attractions. At first I thought you were being totally obsessive about your "mises"!
Great autumn tastes.
That would be good with many a cocktail-hour tipple.
why don't we live closer?
(please read this with the proper whine intended)
all my food cooks at 375F. Maybe that's why i burnt my pumpkin seeds?
i mean *burned" not burnt - don't I? Help Ms Editoress?
Morgan: Funny, isn't it? When I turn on my oven, it's already set at 350, so I just say "yes."
Anna: Oh, teenage boys. They wouldn't eat this. You DO have something to look forward to!
Anita: We surrendered, and ate 'em.
Kudzu: Oh, my meez is a mess. I just use little metal bowls.
Ilex: It's so open to variation. I just love snackin'.
ceF: You WILL let me know when you visit the Bay Area!!??
Sam: "Burnt" is perfectly acceptable. But you might try cranking down the oven dial!!
Yummy food and cool plates. Happy holiday.
I had to go to Wikipedia for an explanation of the cheese-eating surrender monkeys - they know everything!
Oooooh! I love your relish-ware. I always liked pepitas with worcestershire and butter baked on them. Yum.
Your tiny cauliflower is God's way of saying "Oh, shit! I accidentally created something terrible! I best send down some pestilential growing conditions to kill it right off before any more of my children start eating it.
Greg: I love these stupid plates. Cost Plus, as I recall.
Thanks, dear. xx
Zoomie: I'm actually sort of impressed you went to Wiki to look it up. Cute.
Spitey: I'm hearing that you are hatin' on the cauliflowers...
I actually love the pre dinner snacks! Sometimes more than the dinner itself. :)
Sharona May
Sharona May: Ditto. And to think, all those years our parents were screaming, "Don't fill up on the appetizers! You won't want your meat." Amen to that, mom.
We're giving away a collection of finishing salts including truffle salt. You can throw your name in the hat at MarxFood.com
Post a Comment