Tuesday, October 26, 2010

'Spooktacular Fall'

Here are a few pictures from October's 'Cayenne Cooking Club's' gathering.

This is the best way I have ever heard of to prepare Spaghetti Squash! I thought it was asian noodles (seriously!).

Spaghetti Squash with Moroccan Spices

ingredients

1 (3 1/2- to 4-pound) spaghetti squash
1/2 stick (4 tablespoons) unsalted butter, cut into pieces
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
3/4 teaspoon salt
2 tablespoons chopped fresh cilantro
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preparation

Pierce squash (about an inch deep) all over with a small sharp knife
to prevent bursting. Cook in an 800-watt microwave oven on high power
(100 percent) for 6 to 7 minutes. Turn squash over and microwave until
squash feels slightly soft when pressed, 8 to 10 minutes more. Cool
squash for 5 minutes.
Meanwhile, melt butter in a small heavy saucepan over moderately high
heat. Add garlic and cook, stirring, until golden, about 1 minute.
Stir in spices and salt and remove from heat.
Carefully halve squash lengthwise (it will give off steam) and remove
and discard seeds. Working over a bowl, scrape squash flesh with a
fork, loosening and separating strands as you remove it from skin.
Toss with spiced butter and cilantro.


Apples inside!

Orange Jack-o'-Lanterns with Sorbet

Invite a crew of frozen friends for dessert. Cut off the top quarter of an orange. Scoop out flesh with a spoon, then carve eyes, noses, and grins with a utility knife.

Ingredients: 4 navel oranges

2 pints mango, passion-fruit, or orange sorbet, softened

Directions:

Slice top quarter of each orange, and reserve for lid. Using a grapefruit spoon or paring knife, scoop or cut out interior of oranges. Reserve flesh for another use, such as fresh orange juice.

Create your mini jack-o-lantern by cutting out eyes, nose and mouth with a small carving knife.

Pack each orange with sorbet, and top it with a "lid." Bend floral wire, and poke it in -- not through -- top of orange for tendrils. Transfer to a parchment-lined baking sheet, and place in the freezer until firm, about 30 minutes. Oranges with sorbet can be frozen for up to 3 days.

I will post the recipe's from the above pictures as soon as I get them.

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