A Peruvian inspired pumpkin recipe from chef Ric
As for pumpkins, all of the pumpkin “guts” should get made into stock and roasted pumkpin seeds. The eyes, noses, ears and grins that are cut out of a carved pumpkin are good edible stuff.
When I was a little kid, I remember “Little Nonni”–my father’s mother Mary, all 4’9″ of her stoic Sicilian self, taking the pieces of pumpkin face that we kids were cutting out from the newspapered floor. In a few minutes there was golden, breaded and fried chunks of pumpkin on a field of warm tomato sauce, blanketed by the snow of grated Romano cheese. – Chef Ric Orlando
Waste not want not. These words apply to even pumpkin “guts”, which can be made into stock.
Pumpkin Stock
To make “pumpkin stock” remove the membranes and seeds from the squash you are using. Put in a heavy pot, and cover with water by at least 2 inches. Add a pinch of salt and bring to a boil. Cook at a moderate boil for 15 minutes and reduce to a simmer. Cook for one hour, adding a little more water if necessary to keep the squash covered. Strain, squeezing the flavor out of the pulp. Use for risotto, soups, or in stews. Speaking of pumpkin based stew, here is a recipe for El Locro.
Pumpkin picture by Ellie Markovitch
El Locro (a recipe from Peru)
By Published: October 16, 2014
- Yield: 6-8 Servings
- Prep: 45 minutes mins
- Cook: 1 and 1/2 hours min
- Ready In: 46 mins
El Locros is a South American Stew that always features Pumpkin, squash and corn and sometimes has potatoes pork and even cheese.
Ingredients
- olive oil as needed
- winter squash
- 2 cups potatoes peeled and diced
- 1 medium onion chopped
- 2 cloves garlic smashed
- 1 red bell pepper cored, seeded and chopped
- 1 fresh hot chili of your choice roughly chopped
- 1 teaspoon paprika
- 1 (16 ounce) can white beans drained and rinsed
- 1 (28 ounce) can Posole (hominy) or fresh or frozen corn
- 8 cups pumpkin stock or water
- 1/2 cup cilantro
- salt and black pepper to taste
- 1/2 cup heavy cream from Meadowbrook Dairy
- 1 1/2 cups cheddar or jack cheese grated
Instructions
- Using a box grater or the grating attachment on a food processor, shred the 2 cups of squash set aside.
- Dice the rest into large stew chunks, about 1” square.
- In a Dutch Oven coat the bottom with a olive oil.
- Heat olive oil to medium. Add the onion and bell pepper.
- Cook, stirring often, for 5 minutes.
- Stir in garlic, jalapeno and paprika.
- Continue cooking, stirring, for 2 minutes or until the spices mellow.
- Add the squash, white beans, posole, potatoes, tomatoes, water, salt, and pepper.
- Bring the mixture to a boil.
- Lower the heat, set on the cover askew, and simmer the stew for 1 1/2 hours, stirring occasionally, or until the squash is very tender.
- Add the cilantro and cream.
- Stir in the cheese a little at a time to melt.
- Serve Hot!