The abundance of leftover pumpkins during the late Autumn season leads us to get creative with recipes. The next two weeks will showcase home cooks in Southern Maine that are using the perennial favorite.

Our journey to showcase the best of home cooking has lead us to the home of Mark Simmons in Kennebunkport. Mark is a stay-at-home Dad and Massage Therapy student. His increased awareness of nutrition, brought about by his current schooling, and the connection of fresh food to good health, has led Mark to experiment more with seasonal ingredients.

Mark has developed a “Fall Pumpkin Soup” that he has tried out on his family. He states that he knew it was a hit when his 2 and 5 year-old daughters asked for seconds. They marveled in turning their home-grown pumpkins into something other than Jack-o-Lanterns.

He asked me to sample the soup and explained that it packs a nutritional punch. 1 cup provides 16% of your daily fiber and 14% of your daily needs for protein. The color is a beautiful sunset yellow. It is creamy, thick and hearty – perfect as a meal for lunch or supper. There is a depth of flavor that comes from the sautéed onions, home-brewed beer, and from the pumpkin itself. I found myself scraping the bottom of my cup for more. He accents the soup with a condiment of chopped cilantro and a sprinkling of chili powder. Mark concedes that the spices are not local, but that they “lend a flavor to the soup that make it special and gourmet.”

He recommends the soup with a green salad topped by a good vinaigrette. I couldn’t agree more.

Mark Simmons, FALL PUMPKIN SOUP:

2 Medium sized pumpkins, seeded, and cut into 2 inch chunks. Two cans of Pumpkin puree, unsweetened, can be used.
1 Medium sweet onion, diced – about 1 ½ cups
¾ stick salted butter
1c. Home-brewed beer – a store bought Brown or Pale ale will be fine too.
1 Can evaporated milk – standard size
4 c. Chicken or Veg Stock (You can make it for Meat or Veggie lovers)
Salt and Pepper to taste

1 c. Minced Cilantro
Chili powder

In a steamer basket on the stove or microwave, steam pumpkin cubes until soft, about 35-40 minutes. Scrape flesh and mash lightly when done. Set aside in bowl.
Meanwhile while pumpkin is steaming, sautee onion until slightly brown but not caramelized in stockpot on stove with butter. Add a few shakes of Salt and pepper. Add beer and reduce to about 5 minutes over medium heat. Add pumpkin, stir to combine and cook 5 minutes more over low heat. Add Evaporated milk, and chicken stock, as well as 1 more shake of salt and pepper. Keep heat on low and cook to combine flavors 15-20minutes more. Make sure it does not get to thick – if thickens too much, turn of heat. Soup will be slightly chunky. Use stick blender to puree if smoother consistency is desired. Serve with sprinkle of cilantro and chili powder. Serves 8 adults as 1st course. Freezes well for 3 months.

Turkey - Cranberry - Stuffing

Turkey Combo

Take and informal survey on the street and you will see quickly that Thanksgiving is the people’s choice for favorite holiday. And why? The food, of course! The Thanksgiving table is replete with both comfort and culinary delights. Memory combines with flavor and each dish brings with it stories of gatherings past. Whether it is the way your family bakes sweet potatoes with miniature marshmallows, or the classic Green Bean Casserole, each dish packs an historic punch.

I would venture to say that in many families, certain dishes have become synonymous with the holiday itself. In my own family, we once forgot to make mashed potatoes. We were left feeling mournful and incomplete over the loss of our much-loved whipped and buttery mash.

For most however, it is the combination of Turkey, Cranberry, and Stuffing that sets the tone for the day. A sweet and savory fork, (held tines facing down to get the maximum surface area) packs high with juicy meat, moist dressing and a tangy sweet sauce. This is close to bliss. At my family’s table, it brings a collective, “Yum”, “Hmmmmm,” or, “Oh this is so good.”

This flavor combination that evokes such passion has shown up in eateries like Ashby’s Deli in Kennebunk, and the Wayfarer in Cape Porpoise, as a year round special. Purists can visit the Wayfarer on Wednesday evenings to fill their plates with home-cooked turkey and all the fixings. If it’s a seasonal twist you prefer, Ashby’s offers Turkey Cranberry and a Tarragon Mayo. Whichever you decide, both can satisfy in the off-season.

Historic Road Rally of the Kennebunks

October 19, 2008

It was in ideal and crisp day in New England. The Leaves were just slighly past -peak, but still full of color. Roughly 30 teams competed in the Historic Rally of the Kennebunks. Cars ranging from Vintage MGs to Modern Minis and BMWs travelled a 2 hour course, answering trivia and competing for the best time and highest points.

My part came at the end of the Rally, where I catered the Final Event. Guests arrived cold, winded and hungry. The table was set with a Red Cloth and 4 platters showcased different rally cars. Each platter was meant to evoke what one might have eaten on a picnic lunch if you were to have travelled in the car - it was a trip around the world.

The First was a 1957 Alfa Romeo Giulietta Spider inspired platter. I served Antipasti, Homemade Roasted Asparagus, Filled Tortellinis, a Salad of Artichoke Hearts, Bocconcini Mozarella and Olives, and Roasted Garlic Bread.

The Second was a 1948 BMW AFN Rennsportwagen, stocked with wine poached sausages, roasted potatoes with a creamy tarragon dipping sauce & mustard, assorted hard cheeses, pretzels, hard rolls and pickled veggies.

The Third was inspried by a 1971 Chevrolet Malibu. It was piled high with Meat and Veggie Empanadas. The dough was light, buttery and crisp. The filling was savory and sweet for the carne version. I packed the pies with ground sirloin, cumin, cayenne, garlic and raisins. The Veggie were filled with black beans, cheese and Carribean spices.

The Fourth and Final platter was the 1952 MG Kitcar. This platter was filled with chocolate scones and current scones as well as Cucumber and Salmon tea sandwiches. Fresh fruit finished the plate with cantalope, garnished with finely minced peaches and basil.

I copied photos of each car and printed and framed them with the menus. It was a great hit and a fun addition to the day. It was fun to put myself "in the drivers seat" and imagine what I would have eaten during a tour in each of the cars.

The Rally drivers came back hungry from the wind and cold. They ate everything - it is always a good sign for a cook to see your food being enjoyed.

Share your ideas about cooking, catering, and the best things your have read about food. I want to know what ideas you have about food and how you love to share it.

Post you stories about any of the following - or feel free to submit your own ideas:
1. )Locavore Living - How do you shop and prepare locally grown foods?
2.) What good food books have your read? How about movies? TV Shows?
3.) What do you love to cook? Who do you like to cook for?
4.) Recipes - What good ingredients do you use?
5.) Where have you eaten recently? Post a review.

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