Responder al comentario
Tired of Eating the Same Old Thing?
The San Francisco Ferry Plaza Farmers' Market Cookbook interested me because I shop at a number of different farmer's markets--some near work, some near my home, and one so gigantic, economical, and diverse that it's worth it to me to drive out of my way to get there--but I still find that I buy the same things and cook the same dishes week after week. My mouth had been getting bored, so I picked up this cookbook.
My Favorite Recipe
I've used a couple of different recipes from the book now, but my favorite is "French Pumpkin Soup Baked and Served in the Shell." Serving soup in a pumpkin looks pretty impressive, but the recipe is really quite simple. You just layer sautéed leeks, gruyere cheese and croutons in the pumpkin, pour in soup stock, and bake it for a few hours; the most complicated part is scraping the seeds and stringy pulp out of the pumpkin. When you serve it, you scrape the pumpkin flesh out with the soup. It's very tasty, warm, and comforting on a cold night.
The Cinderella pumpkin (also known as a "Rouge Vif d'Etampes") the recipe calls for is lovely looking, but a good-sized sugar pumpkin tastes just as good. I've made it for a few dinner parties, and now my friends all have over-inflated opinions of my culinary skills.
Interested in finding a farmers' market near you? Visit the Pacific Coast Farmers' Market Association's website.
Photo Credit: p200eric
Nicole Pasini has worked on library programs and collections for teens, children, and adults. She works in Administration, and she likes to knit, sew, write, and cook.