Good Monday morning sugar puffs!! How I missed you so! I missed you I missed you I missed you!
These past 3 weeks have literally kicked my ass. Okay, maybe not literally but they have not been good. Or fun. What they have been though is hectic, busy, ill-inducing, and generally a big fuck kerfuffle. A very special thank you to all the fabulously talented (and uber hot) ladies that helped sustain my blog while I was MIA! And in case you didn’t get the chance to say hello to them yet, you really should:
I’m in Toronto. All my limbs are still attached. I have a job. Belongings have been delivered and unpacked. I have an actual bed to sleep in again. And I’m having a new love affair with this guy. Things could certainly be worse.
This is the first weekend I’ve had to do anything even remotely close to blogging. But now that shit’s starting to settle into new life mode, I’m back. And let me tell you my friends, it feels good to be back. And just in time for the weather to simmer down and I can hide in my new apartment with my computer and grandma’s slippers and you.
Speaking of colder weather, happy Fall to you!… And speaking of Fall, I’ve noticed pumpkin has infiltrated the foodie world as it does every September.
One of the risks of eating seasonally: you become a trite and often redundant blogger as everyone jumps on the what’s-hot-and-just-coming-available-to-eat train.
But hey – if the consequence of that risk is incredible, fresh, whole, real morsels of culinary deliciousness in my belly, I’m willing to walk that line.
In case you haven’t figured it out yet, this post is gonna be all about the roasted pumpkin. And potatoes. And the fact that the following recipe is the first that I’ve actually come up with in my new apartment. The PPP people!
I kind of surprised myself with this little ditty actually. The flavors and textures really worked well together – salty, sweet, soft, chewy – and it’s all about eating Autumnally (is that a word?). It was simple, quick, and generally fantastic – kind of like you.
….did I tell you how much I missed you? I missed you!
1 Pie Pumpkin, cut in half and de-seeded and de-pulped.
1 Lb New Baby Potatoes, washed, dried and cut into halves.
2 Large Garlic Cloves, peeled and halved.
Fresh Herbs including Rosemary, Thyme, and maybe some oregano, finely chopped.
8 Oz. Saganaki Cheese - a cheese that can sear from Cyprus
Kosher Salt and Fresh Cracked Black Pepper.
Pre-heat your oven to 450 degrees F.
In a shallow baking pan, toss the pumpkin with a good drizzle of olive oil and a healthy helping of salt and pepper. Massage to coat. Lay the pumpkin cut side down and place in oven. Roast for 15 minutes.
As it roasts, toss the potatoes and garlic in a bowl with some more olive oil, chopped herbs, salt and pepper.
Remove the pumpkin from the oven and add the potato mixture to the pan, making sure that all the potatoes are cut side down - hello browning = flavour!
Roast a further 15 minutes and check for doneness. The potatoes should be just fork tender while the pumpkin will be a touch softer.
Remove from the heat and allow the pumpkin to cool just slightly. Use a fork to help hold it in place and then spoon the pumpkin from the skin onto a cutting board. Roughly chop into 1-2" size pieces.
As the pumpkin cools slightly, heat a tsp of olive oil over medium heat in a small frying pan. Once hot, add the cheese and sear for a couple of minutes until just golden. Flip, sear one minute more and then remove from heat.
Pile the pumpkin and potatoes onto a plate and top with the cheese. If desired, cut cheese into 4 pieces and plate separately.
If Saganaki isn't available for you, Haloumi (or any other grillable, salty, squeaky cheese) works perfectly too.