A pumpkin recipe on a self-proclaimed pumpkin hater‘s site? Don’t be alarmed. It may look like I’m going back on my word, but I haven’t turned a new leaf and become a lover of all things pumpkin.
However, I have continued to try earnestly to find something (anything!) pumpkin that I might love, besides the seeds, which really don’t count. And after a bite of my friend Justin’s pumpkin curry order at Koh Samui quite a few months back and a recent re-order to confirm that it wasn’t just the cocktails before that first bite that made me enjoy the spicy dish, I can say with certainty that, for me, Thai pumpkin curry is to pumpkins what banana bread is to bananas: the savior of an otherwise icky, squishy texturally questionable food.
After trying to find festive but practical decorations for my Thanksgiving table, I settled on a large sugar pie pumpkin, two pears, two candles, and some fall leaves. After one pear was sacrificed in the name of pear chips and the other enjoyed as a snack, I was left with a massive amount of pumpkin. (more…)
When I was a kid, I loved cabbage – roasted or boiled, slathered in melty butter, and sprinkled with salt. (I still enjoy that sort of cabbage now, but reserve it for St. Patrick’s Day.) However, as much as I liked cabbage itself, I never understood slaw.
Most of the slaws I’ve tasted over the years have been more or less drowned in mayonnaise, and you see, mayonnaise and I aren’t quite best friends. I’m a mustard gal at heart, though I’ve learned to enjoy artichoke leaves dipped in a bit of mayo. But I never acquired that same taste for mayo when it came to cabbage salads. Peanut butter, on the other hand, I have always been able to eat by the spoonful (maybe even dipped in a little raspberry jam for some tart sweetness – yum! and yes, that is a “dessert” that I’ve eaten on multiple occasions.).
So when I first dipped chicken (and lamb!) satay – or even grilled sweet potatoes (seriously delicious with this sauce) – into spicy-sweet Thai peanut sauce, it was basically a dream come true. And at some point, probably after I dumped the leftover mango salsa and a dollop of pink chipotle mayonnaise on the extra cabbage from fish tacos, I had one of those light bulb moments where everything in the background fades out and a bright idea emerges: (more…)