Ask the A2K cooks!

TRy to cook scallops with few ingredients. Ive had em pan seared in butter and served with a lemon butter, that was all. They are so delicate when fresh that the flavor is not forgotten. Also, if you can, get em dry pack. (See COOK's companion mag archives about scallops). The fanciest Ive had em is pan seared witha sherry . And served with butter .
Ive has em pan seared with bacon and really dont like that cause the bacon just overwhelms the delicate scallop taste.

Scallops are like lobster, they dont need nothin but themse;ves .

PS, I too have never had scallops with grit in em. Theres no reason to be gritty its a single msucle attched to the inside of the shell, theres no mantle to suck up sand or grit, (like clams)

It's the Keep It Simple Scallop principle.

Think I will just have to pass on the scallops bought locally in the future. We can only get them either frozen or packed in there juices (and they were probably frozen.)

Duck.
I have never cooked duck.
Come to think of it, I've rarely eaten it, either, apart from in Chinese dishes in cafes.
My local market has free range duck.
I'm considering, but honestly haven't a clue what would be the best way to cook it, or even if I'll like it, if I did.
Any suggestions, anyone?
I'm going to check out my cookbooks, but It'd be good to hear any of your personal recommendations, too.

I love duck! Never cooked it, though.

Give me a shout when it's ready! (or nearly ready - I can't get there real fast!)

I love duck to and I've cooked it many times.
MsOlga, you can make it simple and just rub salt and pepper all over the
duck, puncture the skin with a fork (to let the fat out) and roast it in the
oven, depending on weight, for several hours. Sometimes I fill the duck
with apple slices to absorb the fat, but it's not necessary. Basically you
roast a duck just like you would a chicken....it just has so much more flavor.

Thanks for the encouragement, margo & Jane.
That seems simple enough, if roasting, treat it pretty much like a chicken!


Will do, margo!

I picked 6 or 8 Jap pumpkins after our first frost the other day. The flesh seem to be a little lighter coloured and less flavoursome than store bought ones but that may just be a matter of storage time.
These will store quite nicely in the shed once the skins have hardened off a little.

Pumpkin recipies would be good if you cooks have such thing.
mumpad says a traditional pumpkin pie recipie would be great as long as she doesnt have to make pastry cause shes crap at pastry. ( she said it didnt)
...errm Is a pumpkin pie a sweet or savory dish?

I've never made (an almost exclusively) pumpkin pie, dp.
So I'd be interested in what you & others have to say.
My pie making ventures were mostly during my extended "vego" phase.
And included lentils (or beans) & many other vegetables, as well.
I look forward to more information, especially if pumpkin pies are easier to make!

I haven't made pumpkin pie, but pumpkin soup and it's easy to make and so delicious..
1 medium-sized pumpkin
1 can of coconut milk
curry paste of your choice
curry powder of your choice
3 garlic cloves
2 small onions
salt

Cut the pumpkin in small chunks, remove the seeds, and peel it.
Cook it until soft and blend it to a puree. Fry the chopped onions and
garlic in olive oil and blend with the pumpkin puree. Add 2 tsp. of
curry paste, coconut milk, salt and curry powder to taste. That's it!

Thank you, Jane.
That sounds dead easy.
Coconut milk ... never used that in a pumpkin soup before!

Here are some links to check out for crustless pumpkin pie recipes. And, following those, are some other recipes (mostly savory) with pumpkin as the main ingredient:

Crustless Pumpkin Pie Recipe (uses graham crackers in the filling)
http://www.tasteofhome.com/Recipes/Crustless-Pumpkin-Pie

Crustless Pumpkin Pie (uses a brown sugar and oats topping)
http://www.bettycrocker.com/recipes/crustless-pumpkin-pie/f7d8ce2e-930d-43b4-ac1d-223e1d78a8f8

Crustless Pumpkin Pie (baked in water bath like a custard)
http://allrecipes.com/Recipe/crustless-pumpkin-pie/Detail.aspx



Pumpkin Chiffon Cake (Light and healthy)
http://en.christinesrecipes.com/2011/03/pumpkin-chiffon-cake-light-and-healthy.html

Pumpkin Sloppy Joes Recipe
http://www.tasteofhome.com/Recipes/Pumpkin-Sloppy-Joes

Pumpkin Lasagna
http://www.bigoven.com/recipe/178401/Pumpkin-Lasagna

Chili Pumpkin Cranberry Risotto with Spicy Toasted Pumpkin Seeds
http://www.theppk.com/2007/10/chili-pumpkin-cranberry-risotto-with-spicy-toasted-pumpkin-seeds/

BLACK BEAN & PUMPKIN CHILI
http://veganvisitor.wordpress.com/2008/02/02/super-bowl-of-chili/

Pumpkin Curry Recipe
http://www.chow.com/recipes/10097-pumpkin-curry

Savory Pumpkin Quiche
http://blogs.babble.com/family-kitchen/2010/10/15/savory-pumpkin-quiche/

Pumpkin Hummus
http://blogs.babble.com/family-kitchen/2010/10/05/pumpkin-hummus/

I think I'm going to try out some of these myself, especially the pumpkin quiche, pumpkin curry and pumpkin risotto recipes.

G'day dp

Pumpkin pies can be sweet or savoury.

I think the sweet recipes from the US use a gramma, not routinely available here, but a jap pumpkin may work.

Most of the pumpkins we grow here would be best as savoury.

If mumpad doesn't want to make pastry, she can always buy it ready made and just roll it out!

Bit hard to make a pie without pastry at all, though!

Found a pumpkin pie recipe that uses a graham cracker crust so that should be easier on Mum.

Ginger Pumpkin Pie with Graham Cracker Crust
http://www.thekitchn.com/thekitchn/dessert/recipe-ginger-pumpkin-pie-with-graham-cracker-crust-036857

I guess the question now is - graham crackers??? Wot??

Good to see it uses real ginger!

http://en.wikipedia.org/wiki/Graham_cracker

http://www.foodsubs.com/Crackers.html

Thanks, bfn

Perhaps Arnotts Shredded Wheat or Granita would do the trick. There's some dessert recipes using Granita on the Arnott's site.

They might, margo.
And without the (moderate) sweetness?

This is a Mark Bittman recipe found on another website -

1 1/2 cups milk
1 (1/4 ounce) envelope unflavored gelatin
1 cup heavy cream
1 cup pumpkin puree, squash or 1 cup sweet potato
1/2 cup sugar
1/4 teaspoon ground cinnamon
Change Measurements: US | Metric

Directions:
Prep Time: 20 mins
Total Time: 20 mins
1. Put 1/2 cup of the milk in a 6- or 8-cup saucepan, and sprinkle the gelatin over it. Let sit for 5 minutes. Meanwhile, blend together the remaining milk, cream, pumpkin, sugar and cinnamon. The mixture should be perfectly smooth, so it is best to use a blender.
2. Turn the heat under the saucepan to low, and cook the milk, stirring occasionally, until the gelatin dissolves. Pour in the cream mixture, and turn the heat to medium. Cook, stirring occasionally, until steam rises. Turn off the heat, and ladle or pour the mixture into 6 4-ounce ramekins or other containers.
3. Chill the panna cotta until firm, and serve, with creme fraiche or whipped cream if you like.


Read more: http://www.food.com/recipe/pumpkin-panna-cotta-448045#ixzz1LxYj8ljk

There are lots of other pumpkin panna cotta recipes out there, some using buttermilk..