Filed under Vegetables + Salads · Print This Post
Pumpkins are everywhere come Halloween time and my mother always takes one home from her kindergarten school trip. Ah, autumn. If you don’t want to spend the extra effort to bake, feel free to use Duncan Hines Moist Deluxe Butter Recipe Golden mix and follow their instructions on the box instead of using your own flour, baking soda and baking powder.
Ingredients:
3 cups fresh pumpkin, shredded
1 cup pumpkin seeds, toasted
2 cups flour
1 tsp baking soda
1/4 tsp baking powder
3 eggs
2 tsps cinnamon
2 tsps nutmeg
half a stick of butter, melted in the microwave
1 1/2 cups sugar
3/4 cup vegetable oil
1/2 tsp salt
1. Preheat oven to 350é while you shred the pumpkin meat.
2. Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt in a large bowl. In a separate bowl, mix sugar, oil and eggs.
3. Combine both mixtures and fold in the pumpkin meat. Pour into a baking pan coated with butter and a little flour. Bake until golden brown. Test the middle section with a toothpick until it comes out clean.
4. While baking, toast pumpkin seeds in a hot skillet with a sprinkle of salt. Sprinkle on top of the pumpkin bread before it completely sets.
Filed under Greek, West Village + TriBeCa · Print This Post
63 Bedford Street on Morton
212/929-3499
about $150 for two, with two drinks, without tip
♥ ♥
I always write about eating at Snack, my favorite Greek spot, so I decided to try its new sister restaurant, Snack Taverna on Bedford. It has a more grown-up menu with some French influences and the ambiance is a lot less casual than its counterpart. I later learned that its chef, John Fraser, cooked at The French Laundry in Napa for almost three years.
I had my first excellent dinner of 2004 at Snack Taverna. I started with the veal cheeks served with hostas, or giboshi to the Japanese, a green plant that could be as tender as an asparagus. The loukaniko, a Greek hot sausage with oh-so-savory fennel and diced pear was excellent, I almost forgot about my crispy lamb’s tongue. We shared a braised lamb shoulder with bitter dandelions and a small serving of the monkfish. A mix of Cabernet and Merlot from Greece was the perfect match. At Snack Taverna, the meals are better than the desserts, but I couldn’t resist the chocolate soufflé with raspberry sauce even though our waiter warned us about the fifteen-minute wait. He served us a complementary piece of baklava for being patient.
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For a more casual night out, try Snack
