The tray was packed to the edges when I started.
I think the chronology of this post might be slightly out of joint, but that’s just part of the thrill ride that is Pep’s Free From Kitchen, right, dearest of the dear reader? As you can see I’ve been a-roasting pumpkins again. When I roast it I want to remove as much moisture as possible so when I use it in doughs and the like I can control the moisture better. This was another cooking pumpkin, sadly they never give the name of the variety. No Hokkaido pumpkins this year either. These are trying times. So today I’ll be talking about pumpkin recipes I’ve tried, er, today. But first I just want to bother you with a book, or rather a trio of book recommendations. I won’t spoil them, I won’t even read summaries if I don’t have to. I like going in completely blind. If you like fiction mysteries set in the modern era then you have to, no if and buts, literate reader, read, in any order: The First Fifteen Lives of Harry August, Touch and The Sudden Appearance of Hope, all by Claire North. I really enjoyed them. Now I’m starting a book by the author of Hanako’s Route in Katawa Shoujo called The Zemlya Conspiracy. I think it’s a dystopian tale, but it’s Hanako’s author! That’s all I need. That probably doesn’t mean much to you, but I’m sure you’re happy for my hype. You’re a good egg like that.
Food blog? Always sometimes often.
Now, I am not a food blogger. Wait, no, I am, but not in the usual way. I don’t ever seem to fit a mould like others do, in anything really. I’m not disparaging them, if anything I’m praising them. Wonderful photos, concise and clear purposeful posts, contests, social media engagement and I’m just sitting here telling you how I stuck roasted pumpkin into everything. I’m me, Jack in the Garden, me in the kitchen. I try whatever I can, push ingredients to their utmost potential, they’ll never look as fancy as others could make them, but they’ll taste great and I’ll push them further than is sensible. I assume you support this blog, outside of a sense of masochism that is, to see me, just me, doing what I do best. Testing the limits of limited ingredients. So to start we have Roasted Pumpkin Spice Tortillas or wraps. It’s a tweak of my buckwheat tortillas and is already on that page, just roll to the bottom. You’re all really great people. I’m addressing you in a lump, but it’s a sincere lumping, a heartfelt lump.
I forgot to take a cooked photo!
My head isn’t droopy, concerned reader, I have no neck issues, it’s hanging low with shame. I…well you see, I ate it before I took a photo! It was so good as a flatbread or tortilla. It tasted so good, chewy and that kick of spice was wonderfully warming. It also makes crackers if you’re so inclined. As to the why….why not? I like putting pumpkin spice into recipes that no one else is doing. As ubiquitous as it is its savoury applications are lacking in some regards. So I’ll stick a big foot into the fray and give you an absurd assortment of uses for it. This was just the beginning, all done today too. I also wandered out into the garden and dug up weeds, removed placed and pinned a roll of weed control matting. It looks so tidy. As I was digging, Naru, the Labrador, decided that she was going to help and plopped herself down on top of the weeds and I had to rake around her. she didn’t seem perturbed. That dog is my best friend. She’s a character. She loves wandering about smelling the flowers. This run of matting is for the planned squash boulevard, a straight line of ten squash pots. I still have a lot to do yet, but it’s enjoyable to do a bit here and there and see it starting to come to fruition.
Roast Pumpkin Soba. All found here.
Ah, soba, that ephemeral pasta that dries out within minutes. Perfectly flexible and then a short while later a cracked mess. The perfect soba needs to be cut and plunged into boiling water. Don’t bother trying to be clever, dear reader, I’ve tried. It works best made fresh. As you can see if you’re looking at the recipe page I’ve taken many a liberty with soba. I’m sure Japan will forgive me, mostly due to the fact my readership is very rarely found there. This actually turned out really well. You could really taste the pumpkin and the dough wasn’t that hard to get thin, not chia thin, but close enough to make some slippery strands of noodles. You know the problem with me and food? I’ll try everything at once. I made wraps, noodles and a sauce, more of a dip I guess, more on that in a minute, and ate it all in one go. These would be better separate, I know that now, but it was fine try it all at once for me, probably not true for anyone else. I’ve learned to turn off my taste-buds, to blank it out and just shovel in food when necessary. Again, not a great food blogger, I’m just an experimenter. You have to admit that roasted pumpkin soba is kind of interesting, right?
Whoops. Need to type this up. Tahini Sauce found here.
Cold noodles, warm chicken and what was really more of a dip. See, what did I say? Take it separately if you want to try it. Maybe make the wraps into crackers for the dip. What dip? Oh, yeah, I forgot. It’s Roasted Pumpkin, which I have to keep copying the same instructions for as it needs to be so very dry, though for the dip there’s more leeway, wait for it…PUMPKIN SPICE Tahini dip. Even white girls are looking at me in askance. I’m being humorous, you know, white girls addiction to pumpkin….spice…don’t leave me, dear reader! Ahem. I’ve pushed the envelope and it’s fallen off the table. But, you know what?…*Leans in*…It was good. Chunky, hence the dip designation, but you could taste each element, the sweetness of the pumpkin and the maple syrup, the harsh note of the tahini and salt, the garlic and spices warmth. On the end of a Roasted Pumpkin Cracker it’d be great. Sorry to make you go to the individual pages, but there are numerous variations on each and it’d be a shame not to plug them too. Food is food, the rules are there to be messed with. Hand me seemingly countless limits and I’ll hand you back recipes with interest. Now, if you’ll need me I’ll be in the garden, with Naru. We have work to do, her and I. Until later.