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#1
10-02-2007, 03:17 AM
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EDF Cooking Contest--Pumpkin Challenge
October's challenge will be pumpkin.
 We'll be doing this challenge old school Iron Chef OOT style. Anyone who wants full consideration for the challenge must submit both an appetizer and an entree that features pumpkin. Entries will be evaluated on creative use of the ingredient, execution, and presentation. Incomplete entries will fight it out in their own poll but will not be considered for challenge winner. Everyone is welcome to participate. The contest will run for the entire month of October. For reference, you may want to check out these Iron Chef OOT challenges: Cabbage, Sweet Potato, Bacon, Rice, Beef, Avocado, Ricotta, Garlic, Catfish, Radish, Duck, asparagus, & chili peppers. Also check out the first two EDF cooking contests Tomato Challenge and Grill Challenge. Congratulations to SamIAm, winner of tomato challenge. If you haven't voted yet in the Grill Challenge please do so here. 
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#2
10-02-2007, 07:39 PM
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Re: EDF Cooking Contest--Pumpkin Challenge
I've never cooked pumpkin before. The only thing I've heard about it is that canned actually tastes better than fresh. Confirm/deny?
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#3
10-02-2007, 11:38 PM
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Re: EDF Cooking Contest--Pumpkin Challenge
[ QUOTE ]
I've never cooked pumpkin before. The only thing I've heard about it is that canned actually tastes better than fresh. Confirm/deny? [/ QUOTE ] I'm looking forward to cooking with pumpkin pretty much because I have no idea what the *(&$# I'm doing. Pumpkin ravioli, pumpkin soup, pumpkin creme brulee, pumpkin risotto... What could possibly go wrong? I can't figure out how to effectively pair pumpkin with a protein though. That seems to be my hangup. Maybe adding duck to a pumpkin risotto - that sounds nice. For some reason I feel like you need to pair it with game. Maybe it's seasonal. Braised venison and pumpkin? Hmm.... Maybe a hearty meat filling inside a ravioli that has a fresh pumpkin puree mixed into the pasta dough? Hell if I know. All this stuff sounds good after a few glasses of wine.
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#4
10-03-2007, 08:38 AM
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Re: EDF Cooking Contest--Pumpkin Challenge
[ QUOTE ]
I can't figure out how to effectively pair pumpkin with a protein though. [/ QUOTE ] That's what I was thinking, too. I even decided that maybe this was my chance to make a vegetarian IC entry. [img]/images/graemlins/smile.gif[/img] I'm psyched about pumpkin. The desserts are endless, but the other dishes should be really interesting.
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#6
10-03-2007, 12:31 PM
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Re: EDF Cooking Contest--Pumpkin Challenge
[ QUOTE ]
I don't even know what part of the pumpkin gets used. [/ QUOTE ] Um, the part inside the can? A while ago, Cook's Illustrated had a question about how to prep fresh pumpkin for pie. They said to get the smaller, sweeter pumpkins, cut them in halves or quarters, and carve out the seeds and strings. Then roast covered, rind side down, at 325 for 75 minutes. Then uncovered for 40 and cool. THEN mush the pulp and let it drain through triple cheesecloth under weight for an hour. 5lbs pumpkin = 1lb drained puree.
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#7
10-02-2007, 09:47 PM
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Re: EDF Cooking Contest--Pumpkin Challenge
My mother says that my great-grandmother wouldn't have been caught dead using canned pumpkin for her pies. That said canned vs. fresh pumpkin really depends. The thing canned pumpkin has going for it is convenience. For my part, I tend to use canned pumpkin for baking and fresh pumpkin for other purposes. Pumpkin can be used in most recipes that call for other squashes (acorn/butternut). I think the reason you don't see pumpkin more is because of its size. I would go for smaller baking pumpkins anyway as the large jack o' lantern pumpkins weren't bred for their taste.
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#8
10-04-2007, 11:38 AM
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Re: EDF Cooking Contest--Pumpkin Challenge
I'm not going to make it because I didn't particularly like it, but my Mom made pumpkin soup served inside small hollowed-out pumpkins that were nice to like at/photograph.
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#10
10-10-2007, 06:00 PM
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Re: EDF Cooking Contest--Pumpkin Challenge
I've ggot one dish done, but as we need an appetizer and entree I was going to post them together. So far cooking with pumpkin has been pretty interesting - it melds well with more flavors than I thought it would.
Cleaning the seeds out of the pumpkin was a pure flashback to childhood - nothing else quite feels like that.
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