Wednesday, October 12, 2011

Pumpkin head

I've been remiss. To be fair, potato leek soup looks sort of gross when I attempt to photograph it, and showing you Emmenthal* grilled cheese on homemade rye with pumpkin fries and kale chips would have been simply unfair, and I have made udon noodles four times in the last two years, so who wants to blog about that again? But here you go, pesto pizza on whole wheat pumpkin crust:

That's right, pumpkin crust. I substituted a small amount of the liquid in my usual pizza crust recipe for mashed pumpkin; it only imparts a slight pumpkin flavor (then again, I only added about half a cup), but the color is nice, and the crust is oh so tender. I'll titrate the pumpkin for my anticipated pumpkin flavor-friendly pizza (Manchego? Goat cheese? Parmesan? who knows!) some other time. Meanwhile, using the rest of the (large) pumpkin we got this weekend on pumpkin fries does not sound half bad.

Also meanwhile, Andy's chemistry department guru sent an e-mail alerting the department to a molecular gastronomy talk on, appropriately enough for those dastardly chemists, foams and emulsions. I'm trying to convince him to take time off from his, you know, real work to absorb transmissible wisdom, but he's not being receptive. Yet.

*Insanely cheap at East Village Cheese, the home of all insanely cheap and awesome cheeses.

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