Culinary Goods

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culinary goods

Welcome to Culinary Goods a journal written by Trevor Walker. It includes a growing collection of simple recipes that I refer to when cooking for our own family and some reflections on (mostly) culinary topics. Feel free to post comments and share your own family's tried and true recipes.

Pumpkin Biscotti - by Bobbie Holob

photo by Bobbie Holob

photo by Bobbie Holob

Hey pumpkin bumpkins, “Seasons Greetings”!

I smell a theme…..just found the recent plenty-posts and thought I would join in. You know me - love a theme and what better! These ‘pumpkin spice biscotti’ turned out quite good but were chewy versus the normal crunchy. They have been enjoyed and more so with a favorite cuppa!

TW: Bobbie followed a Pumpkin Biscotti recipe submitted by Garrett McCord to Simply Recipes. Garrett recommends enjoying the biscotti with a warm cup of chai or espresso.

–  Bobbie, thanks for the photo and inspiration to try my hand at biscotti.

posted October 28, 2011 in All Recipes, Fall recipes, with coffee

Halloween Pasta

Photo: Harald Bischoff, www.mad.ag

Photo: Harald Bischoff, www.mad.ag

Here’s another pumpkin recipe to celebrate the season.  We had pumpkin left over from the Lentil Soup with Pumpkin and Fennel that I last posted.  It’s little known that roasted pumpkin (other squash as well) makes for a great pasta sauce.

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 clove garlic finely chopped
  • 400g / 1 lb pumpkin, roughly chopped
  • salt, to taste
  • a few sprigs thyme, leaves snipped (optional)
  • pepper, to taste
  • nutmeg, to taste (optional)
  • a splash of water or white wine
  • 400g dried pasta
  • 2 tbsp butter
  • grated parmesan
  • toasted pecans, walnuts, or pine nuts
  1. heat olive oil and sweat the onion, ~ 10 min.
  2. add garlic, pumpkin, salt, thyme and cover & cook over low heat until disintegrated into a course puree (add water or wine as needed to prevent it from drying out), ~ 35 min. stirring occasionally
  3. once cooked, season with pepper & nutmeg
  4. while the pumpkin is cooking boil water for your choice of pasta (was wonderful with rigatoni tonight) and prepare as directed
  5. when the pasta has finished drain it and return to its pot with butter, stir to melt and coat the pasta
  6. mix in the pumpkin mixture
  7. divide into warmed bowls and top with the parmesan and toasted nuts.
posted October 24, 2011 in All Recipes, Fall recipes

Lentil Soup with Pumpkin and Fennel (for 4)

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Over the next month I’ll start posting recipes here that I plan to use as our family’s standards (and some special ones for the seasons).  Erica is finished her maternity leave soon and I’ll be keeping the home fires burning during the day until Viola starts kindergarden.  The recipes will in general be fairly straight forward and reasonably quick.  Our diet is largely vegetarian but fish and the odd poultry recipe may make the cut.  They will be categorized not by ingredient but instead with an indication of when I’m likely to want to make the recipe (i.e.: Monday evening, school lunch, Fall, rainy day…).  It’s a method of categorization that is loosely inspired by Stereomood.  We try to eat in season and cook with what arrives in our weekly Share Organics box but generally when I cook it comes down to what I am in the mood for (hopefully that’ll most often correspond with the season and what’s at hand).
So here it goes, this Fall recipe used the pumpkin we picked up at the Moss Street Market last week.  It comes from Erica’s handwritten recipe journal and she notes that it originates from Katherine and Ken’s Books for Cooks Test Kitchen Cookbook (I’m not sure which version or which cookbook Books for Cooks was testing it from… like all great recipes it’s been passed along).  I remember Katherine telling us to be sure to remove the seeds from the lemon as they can impart a terrible taste to the soup - so I’ll add that note to the recipe below.
  • 1 onion chopped
  • 4 tbsp olive oil
  • 1 fennel bulb, chopped
  • 1 cup Du Puy lentils
  • 1 tsp fennel seeds
  • 8 cups stock (chicken or vegetable)
  • 240 g / 8 oz pumpkin (one grown to be eaten, not carved into a jack-o-lantern), diced
  • 1/2 lemon sliced (remove seeds)
  • flat leaf parsley, very roughly chopped
  • salt & pepper
  1. heat olive oil & gently sweat the onion with 1/4 tsp salt until softened, ~10 min.
  2. add fennel & cook 5 min.
  3. add lentils & fennel seeds, pour in boiling stock & simmer 30 min.
  4. add pumpkin, lemon slices, 3/4 of the parsley, & cook for ~20 min., until pumpkin and lentils are tender.
  5. add salt & pepper to taste.
  6. ladle into warmed soup bowls & serve with a spoonful of olive oil and parsley to taste.

posted October 20, 2011 in All Recipes, Fall recipes