Australian Politics Forum - What are you having for Dinner

Frank Gold Member Offline Australian Politics Posts: 54265 Gender:	Re: What are you having for Dinner Reply #1500 - Yesterday at 5:42pm Sophia wrote Yesterday at 5:13pm: Final result, butternut pumpkin gnocci with bolognaise sauce and lotsa parm cheese on top! If you are not roasting your pumpkin with garlic you are camping out... Deglazing the roasting tray with a bit of white wine makes the sauce.
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Sophia

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Re: What are you having for Dinner
Reply #1501 - Yesterday at 5:53pm

Frank wrote Yesterday at 5:42pm:

Sophia wrote Yesterday at 5:13pm:

Final result, butternut pumpkin gnocci with bolognaise sauce and lotsa parm cheese on top!

If you are not roasting your pumpkin with garlic you are camping out... Wink

Deglazing the roasting tray with a bit of white wine makes the sauce.

I’ve got garlic and onion in the meat sauce already, and I do it in stages.
I brown the meat, chopped red capsicum, onions, garlic, parley, a sprinkle of mild curry, all in some olive oil.
I turn turn that out into a bowl and leaving some oil in pan I put gnocci in it to sear.
Then I take that out into another bowl, put meat back in and add passata sauce … once it’s cooked, I add gnocci into the sauce.
I know I must be the messiest cook with so much washing up afterwards Grin

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Bobby. Gold Member Offline Australian Politics Posts: 114498 Melbourne Gender:	Re: What are you having for Dinner Reply #1502 - Yesterday at 7:00pm Sophia wrote Yesterday at 5:13pm: Final result, butternut pumpkin gnocci with bolognaise sauce and lotsa parm cheese on top! There you see guys - Sophia knows how to cook:
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Jovial Monk

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Re: What are you having for Dinner
Reply #1503 - Yesterday at 7:25pm

Sophia wrote Yesterday at 5:26pm:

greggerypeccary wrote Yesterday at 5:20pm:

Jovial Monk wrote Yesterday at 5:16pm:

Pumpkin is not a vegetable I can eat.

Yeah, probably my least favourite vegetable.

Tonight?

Salmon (crispy skin), with asparagus and horseradish.

Really guys?!
What about pumpkin soup? I make the best no one can resist!

When I do roast veges with chicken … I like my pumpkin a bit burnt at edges.

In my case, likely to do with the huge amount of trombone we were fed after leaving the immigration hostel. Trombone, the cheap cousin of pumpkin. Cheap so parents could save money to buy their own house I suppose. Result: no trombone, no pumpkin no squash for me.

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greggerypeccary

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Re: What are you having for Dinner
Reply #1504 - Yesterday at 7:29pm

Jovial Monk wrote Yesterday at 7:25pm:

Sophia wrote Yesterday at 5:26pm:

greggerypeccary wrote Yesterday at 5:20pm:

Jovial Monk wrote Yesterday at 5:16pm:

Pumpkin is not a vegetable I can eat.

Yeah, probably my least favourite vegetable.

Tonight?

Salmon (crispy skin), with asparagus and horseradish.

Really guys?!
What about pumpkin soup? I make the best no one can resist!

When I do roast veges with chicken … I like my pumpkin a bit burnt at edges.

In my case, likely to do with the huge amount of trombone we were fed after leaving the immigration hostel. Trombone, the cheap cousin of pumpkin. Cheap so parents could save money to buy their own house I suppose. Result: no trombone, no pumpkin no squash for me.

Wow.

I've never heard of that until today.

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Bobby. Gold Member Offline Australian Politics Posts: 114498 Melbourne Gender:	Re: What are you having for Dinner Reply #1505 - Yesterday at 7:35pm Trombone is a pumpkin and it tastes good: Pumpkin, Gramma Trombone (C. Moschata) A popular old variety, fruit to 60cm long. Moist deep orange sweet flesh with good flavour. Mash, bake or even great for sweet pumpkin pie. https://lifeforceseeds.com.au/products/pumpkin-gramma-trombone
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greggerypeccary Gold Member Offline Australian Politics Posts: 147585 Gender:	Re: What are you having for Dinner Reply #1506 - Yesterday at 7:39pm A gourd?
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Frank

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Re: What are you having for Dinner
Reply #1507 - Yesterday at 7:50pm

Sophia wrote Yesterday at 5:53pm:

Frank wrote Yesterday at 5:42pm:

Sophia wrote Yesterday at 5:13pm:

Final result, butternut pumpkin gnocci with bolognaise sauce and lotsa parm cheese on top!

If you are not roasting your pumpkin with garlic you are camping out... Wink

Deglazing the roasting tray with a bit of white wine makes the sauce.

I’ve got garlic and onion in the meat sauce already, and I do it in stages.
I brown the meat, chopped red capsicum, onions, garlic, parley, a sprinkle of mild curry, all in some olive oil.
I turn turn that out into a bowl and leaving some oil in pan I put gnocci in it to sear.
Then I take that out into another bowl, put meat back in and add passata sauce … once it’s cooked, I add gnocci into the sauce.
I know I must be the messiest cook with so much washing up afterwards Grin

I wouldn't mix meat and pumpkin for a pasta dish.

Roast pumpkin, garlic, herbs and parmesan in a deglazed light sauce with some bitter salad - rocket, radish.

Crusty bread for crunch texture.

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Sophia

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Re: What are you having for Dinner
Reply #1508 - Yesterday at 8:45pm

Frank wrote Yesterday at 7:50pm:

Sophia wrote Yesterday at 5:53pm:

Frank wrote Yesterday at 5:42pm:

Sophia wrote Yesterday at 5:13pm:

Final result, butternut pumpkin gnocci with bolognaise sauce and lotsa parm cheese on top!

If you are not roasting your pumpkin with garlic you are camping out... Wink

Deglazing the roasting tray with a bit of white wine makes the sauce.

I’ve got garlic and onion in the meat sauce already, and I do it in stages.
I brown the meat, chopped red capsicum, onions, garlic, parley, a sprinkle of mild curry, all in some olive oil.
I turn turn that out into a bowl and leaving some oil in pan I put gnocci in it to sear.
Then I take that out into another bowl, put meat back in and add passata sauce … once it’s cooked, I add gnocci into the sauce.
I know I must be the messiest cook with so much washing up afterwards Grin

I wouldn't mix meat and pumpkin for a pasta dish.

Roast pumpkin, garlic, herbs and parmesan in a deglazed light sauce with some bitter salad - rocket, radish.

Crusty bread for crunch texture.

You remind me of my parents that cooked like that … dad used to like putting wine in cooking… he lived in France working in the mines for a while and I do miss his mix of French/Italian cooking!
I learnt to make pasta sauce in another way I’m keeping my secret…when we went to California and found long lost rellies… from Italy 100 years ago families split up between Italy, America, and Australia.
The USA rellies had no idea they had cousins in Australia!

So I found out they have this pasta sauce competition in California.and I mention how I make a good sauce with ____. They were amazed and never heard of it.
I said next time I come back to Calif. I will join the comp.

I have lots of MKR and MasterChef cook books as so many variations of meals and even weird ice cream!
The idea is not to be afraid to be inventive in the kitchen.

Tonight, with organic produce, I make it go far so there’s a lot for next evenings’ meals so I only cook once every 2 days.

I made the mince meat with ingredients mentioned in previous post.
Then I took half aside (to have with tossed salad and crusty bread next night)

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