PUMPKIN: 4 Different Takes
It's that time of year again, where everything turns into pumpkin...pumpkin spice lattes, pumpkin breads, pumpkin pies, but according to 4 different chefs pumpkin is much more versatile than you may think . We turned to 4 different restaurants to get their takes on the favorite vegetable of the season. Read on Read on to see recipes from Thai Express of Modesto, The critically aclaimed Helmand Restaurant of San Francisco, Dynasty Chinese Restaurant in Stockton, and Yolanda's Bakery in Stockton to see what they do with pumpkin.
pumpkin curry chicken
Compliments of Thai Food Express Modesto, CA
Ingredients
2 tablespoons of vegetable oil
4 tablespoons Thai red curry paste
1.5 cup vegetable stock
chicken thigh boneless skinless, sliced
1.5 cups coconut milk
1.5 cups pumpkin, peeled and sliced
0.5 cup bamboo shoot sliced
1 teaspoons palm sugar
0.5 teaspoon Salt
fresh Thai basil
Directions
1. Heat wok or deep frying pan over high heat.
2. Add oil, and curry and cook 1 minute.
3. Add chicken thigh and cook for about 5 minutes.
4. Add vegetable stock bring to simmer and coconut milk bring to simmer and cook for about 15 minutes.
5. Add the pumpkin, cover and cook for about 3-5 minutes.
6. Add the bamboo shoot, palm sugar, salt (if needed) and cook another 3-5 minutes or until the pumpkin is soft.
7. Stir in basil.
8. Serve with rice.
Notes from Chef:
Pumpkin curry should be creamy with a hint of natural sweetness from the pumpkin. The curry is very mild. The longer you simmer, the thicker the curry gets.
* For Vegans and Vegetarians, replace the chicken with tofu or additional veggies such as cauliflower, bell peppers, etc.
Thai Food Express was created to be an easy and casual way to eat authentic Thai food, opened in 2012. With the customer’s ability to choose what they would like in a combo plate, a plate where customers get to choose their own meals, from options including noodles, rice (white, brown or fried rice), and an entrée. As combo plates are the specialty of Thai Food Express, entrees served alone are also available. Many dishes can also be adjusted for the customers’ needs. “We always try to make our food fresh and the best for customers,”
kaddo bourani (afghan pumpkin with meat sauce) Compliments of the Helmand Restaurant San Francisco, CA
Ingredients
For the pumpkin 2 Sugar Pie pumpkins, each about 3 pounds ¼ cup + 2 T corn oil 3 C sugar
For the Yogurt Sauce 2 C plain yogurt 2 garlic cloves, minced 1 tsp dried mint ½tsp salt
For the Meat Sauce ¼ C corn oil 1 large onion, finely diced 1 ½ lbs. ground beef 1 large tomato, seeded and finely chopped 2 large garlic cloves, minced 1 ¼tsp ground coriander 1 1/2 tsp salt 1 tsp freshly ground pepper ½ tsp ground turmeric 2 tbsp tomato paste 1 1/3 C water
Directions
Preheat oven to 300ºF. Cut pumpkins in half and scrape out the insides (seeds + stringy bits). Cut each half into 3-4 inch pieces. Using a peeler, remove the rind. Place the pumpkin slices hollow side up in a single layer in a baking dish and cover with the oil. Pour the sugar on top (yes, all three cups!). Cover the pan with foil and bake for about 3 hours and 15 minutes (or until the pumpkin has caramelized into a deep, orange color).
After 2 1/2 hours into baking, baste the pumpkin pieces with the juices below and then continue baking for another 45 minutes or so.
While the pumpkin is baking, prepare the yogurt and meat sauce. For the yogurt sauce, combine all the ingredients and keep refrigerated until ready to use.
For the meat sauce, saute onions over medium high heat in a heavy bottomed skillet until golden brown (about 18 minutes). Add beef and saute, breaking up the pieces until the meat is no longer pink (5 minutes). Add remaining ingredients (except tomato paste and water). Blend in tomato paste. Add water and bring to a boil over high heat. Cover, reduce, and simmer for 15 minutes.
To serve, place the pumpkin on the bottom. Add yogurt sauce and then top with meat sauce. Serve!
* For Vegetarians, omit meat and just as good.
Afghan cuisine is fusion and is influenced by China, Italy, and India as Afghan kings would commission talented chef's from all over to create unique and flavorful dishes for the Afghan kingdom. The Helmand Restaurant's kaddo (pumpkin) recipe for has been featured in Bon Appetit magazine as well as numerous other publications in the United States. The Helmand restaurant in San Francisco offers delicious dining, takeout and delivery to San Francisco, CA. The Helmand is a cornerstone in the San Francisco community and has been recognized for its outstanding Afghan cuisine, excellent service and friendly staff. Our Afghan restaurant is known for its modern interpretation of classic dishes and its insistence on only using high quality fresh ingredients.
Chinese Pumpkin with Black Bean Sauce
Compliments of Dynasty Chinese Restaurant Stockton, CA
Ingredients
-1/2 pumpkin, peeled and seeded
-1 cup of chicken chopped
-2 tsp black bean garlic sauce
-hot water, to adjust
-2 tsp light soy sauce
For Marinade
-1/2 tsp sugar
-1 tsp cornstarch
-1/2 tsp Shaoxing wine
-sesame oil, to taste
-pepper, to taste
Remaining Ingredients
-1 tsp light soy sauce
-1/2 tsp sugar
-1 tsp cornstarch
-2 Tbsp water
-a dash sesame oil
Directions:
Mix chicken with wine, oil, 1/2 tsp of sugar, 1 tsp cornstarch, 2 tsp soy sauce, for 30 minutes. Cut pumpkin into 2-inch chunks.
Heat oil in a wok or deep frying pan. Sauté black bean garlic sauce over medium heat until aromatic. Add chicken and cook until lightly browned. Add hot water, just covering chicken bring it to a boil. Simmer on low heat until chicken is cooked through. Add pumpkin to cook until softened. Replenish hot water if necessary. The amount of water you add depends on how high the power of your stove. And the cooking time would also depend on how soft the pumpkin you like. Do not overcook the pumpkin. When all ingredients are cooked and softened, about one third of water left with chicken and pumpkin, pour in remaining ingredients-corn starch,sugar, water, and soy sauce. Cook the consistency to your preference. Dish up and serve hot.
* For Vegetarians, omit chicken.
If there's one event in your life that ought to be fabulous, allow us to exceed your imagination and leave your guests speechless. Dynasty Chinese Restaurant provides full-service catering and banquet facilities to meet any catering need… from corporate receptions to weddings and fundraisers to backyard barbecues. All menu items are prepared from the freshest ingredients and by the most innovative chefs to create menus customized for your special event. Let our chefs delight you with their creative plates and beautiful presentation. We are only a phone call away.
Pumpkin Empanadas
Compliments of Yolanda Bakery Stockton, CA
Pumpkin Filling
1 (15 ounce) can pumpkin
1⁄2 cup sugar
1⁄4 teaspoon salt
1⁄2 teaspoon cinnamon (optional)
1⁄4 teaspoon ginger (optional)
1⁄8 teaspoon ground cloves (optional)
Empanada Dough
1 cup water
1⁄4 cup sugar
1 teaspoon salt
2 (1/2 ounce) packages dry yeast (4 1/2 teaspoons)
1⁄8 teaspoon baking powder
1⁄2 teaspoon cinnamon
3 cups flour, divided in half
3⁄4 cup vegetable shortening
Directions
Mix ingredients for the pumpkin filling and set aside.
Preheat oven to 350 degrees.
Combine water, sugar, salt, yeast, baking powder, and cinnamon.
Using an electric mixer, gradually blend in half of the flour.
Add shortening and thoroughly mix, then gradually blend in remaining flour.
Divide dough into 4 equal parts, then shape each of those parts into 4 dough balls.
Slap the dough balls between the palms of your well-floured hands until somewhat flattened, then roll out on a floured surface into circles approximately 4 inches in diameter and 1/8-inch thick.
Put about 1 1/2 tablespoons of pumpkin filling in the center of each circle, fold over, and seal edges by moistening slightly and pressing lightly with a fork on both sides.
Bake on a greased cookie sheet until golden brown, 18 to 20 minutes.
La Yolanda Bakery (Panderia) has been in business for over 35 years in Stockton, California. We serve fresh Mexican pan de dulce, which is sweet bread, polvorones (cookies), cakes, empanadas (hand pies), flans, choco flan cheese cakes, a variety of fresh made tamales, drinks, and more. Come visit us today!