Edible Art: Cauliflower in Three Colors

Posted on 15 March 2013 by Dr. P. K. Newby

ColorfulCauli_Plated Make no mistake: I am as shocked as you that cauliflower comes in purple. I had seen the orange version featured in today’s post a few times as well as the romanescu variant (the light green cauliflower-broccoli hybrid pictured here and highlighted in a salad here). But purple? One of my favorite vegetables now comes in my favorite color?!

Well, that’s just awesome.

And when the glorious colors that nature has provided are combined simply and beautifully and framed by tender green lettuces, this dish needs nothing but roasting to show it all off. I discussed the details of roasting cauliflower in my post yesterday but am nonetheless providing the recap again here in photos only to provide further cauliflower inspiration. Plus, I smile in delight every time I look at the these three beauties together. (Note: there was no roman left that day, otherwise it would be all four colors: purple, white, orange, and green. Next year.)

Before roasting.

ColorfulCauli_RoastedBefore

And after. (Note the deeper hue of the purple florets.)

ColorfulCauli_RoastedAfter

And now plated, in sunlight and shadows.

ColorfulCauli_Shadows

Dear readers, please forgive my posting what is, I imagine, little more than food art. I’ve only seen purple cauliflower once in my life and unless you have both access to farmers’ markets and a goodly amount of luck, I fear you will not be able to find it. But do not fret, as this easy yet elegant preparation of cauliflower will be just as tasty in white—which is how I usually eat it, too.

Just, you know, not as pretty.

Dr. P. K. Newby is a nutrition scientist and educator with expertise in the prevention of obesity and chronic diseases through diet and the relations between agriculture, food production, and public health. She is currently training for the Boston Marathon, her third (more here, and here). She brings together her passions for food, cooking, science, and sustainability through her writing and videos to help people eat their way towards better health, one delectable bite at a time. If you like what you see here at The Nutrition Doctor is In the Kitchen, please subscribe to my blog from the home page, become a fan on Facebook, follow me on Twitter, check out my food porn on Pinterest, watch my cooking videos on YouTube, and peruse my recipe page for soups, salads, seafood, sweets, and more. Thanks for reading!

And you thought cauliflower just came in green!

Getting Creative: Modern Chopped Salad in Purple and Green

Posted on 13 March 2013 by Dr. P. K. Newby

I mentioned last week that a crunchy chopped salad is a terrific way to add more veggies to your diet and a nice departure from the familiar lettuce-based salad. For more info on this topic, click here (for a winter version) or here (for a summer version) because this post is little more than a picture to provide further inspiration and share more chopped salad love.

Today’s story is simple, and not terribly uncommon: I had just returned from a trip and was craving my own vegetables and salads. My refrigerator, however, was frighteningly bare: all I could scrounge up was purple cabbage, red onion, parsley, and a jar of pimento-stuffed green olives. I also had some purple-speckled annelino beans I had procured from the local market while out of town (photo at the bottom of this post). Sound like an odd combination? I agree, and, yet, that’s what I had. But guess what? It was wonderful! And it’s really rather pretty with its various shades of purple and green.

Who knew purple cabbage would play together so nicely with olives and pole beans?

I have no idea whether this particular combination will appeal to you or not, but my point simply is that a chopped salad is a great way to bring together a few ingredients you like in a simple, healthful way. It’s also a fun opportunity to create something new and different each time you make it.

You just never know what will work.

Yet another discovery at the local farmers' market.

Heirloom Italian curly annelino beans are gorgeous with their purple spots: Yet another fabulous discovery at the local farmers’ market.

Colorful Chopped Salad Starring Chick Peas

Posted on 8 March 2013 by Dr. P. K. Newby

Don’t let this simple-looking salad fool you. It’s incredibly flavorful when you start with your favorite stuff and simply toss everything together with oil, vinegar, and crushed garlic.

Everyone knows how much I love my salads, which comprise my dinner in full at least twice a week. Most frequently, my salads include a broad array of vegetables and such piled on top of a big bed of lettuces in all kinds of combinations like those discussed here. I love salad greens, and it’s low-calorie way to add tons of fiber and valuable nutrients to a salad. Even so, the chopped salad is a really nice change and makes a lovely side dish to many a meal.

It’s also a fantastic way to use up whatever vegetables and beans you have left in the fridge as the week nears its end and you haven’t yet replenished.

Sort of like tonight.

Into the bowl goes garbanzos (chick peas), purple carrots, watermelon radishes, red and green peppers, and onions. Add a couple of cloves of crushed garlic, season with salt and freshly ground black pepper, and drizzle with extra virgin olive oil and white wine or white balsamic vinegar. (Use whatever oils and vinegars you like – I don’t like using red simply because it turns the beans red, that’s all.) I often add a handful of roughly chopped herbs to a chopped salad as well if I have any, which I didn’t in this particular case other than a solitary sprig for this photo. Parsley, basil, cilantro, mint, dill—whatever you like that seems a good match to you other veggies. Toss and let sit for a few minutes to let the flavors come together, if you can. Reseason as needed.

I often have this salad alongside an omelet or I’ll whip it up for a light lunch for my husband and me on the weekends. And, of course, this salad is equally lovely atop a small bed of greens if you just can’t bear to be without them…

However you make it, and whenever you eat it, enjoy!

ChickPeaSalad_closeup

Glorious Green Salad with Crazy Crucifers and Sesame-Ginger Dressing

Posted on 7 March 2013 by Dr. P. K. Newby

BabyKaleAsian_Full Too much alliteration for you? Sorry, but I really do feel that away about this salad, which, by design, only included green vegetables and featured two of my favorite crucifers, kale and cauliflower/broccoli. I forgot to post this a few weeks ago with my other Asian-inspired dishes like vegetable lo mein, Szechuan stir fry with cashews, and Asian noodles with peanuts. This salad would go beautifully with any of those dishes, or whenever you wanted to bring a little Asian flair to your meal.

Now, if you’re a newer reader to my blog, you might have missed some of my earlier kale tales. The first is the story of how I first discovered kale and used it in a salad including roasted Brussels sprouts and almonds. This headless crucifer rode again when included in a salad with beets and smoked salmon. Most recently, kale featured prominently in a big Christmas kale salad with pears and pomegranate seeds, pretty as a wreath. Yes, indeed, kale of all kinds has changed my salad life and is now one of my regular go-to salad greens. If you haven’t yet experienced the joys of raw kale, it’s time to start. Trust me on this.

But what’s cauliflower/broccoli, you ask? A hybrid of the two vegetables, “Romanescu” broccoli, aka Roman cauliflower (more here), is a wonderful treat that I’ve only ever seen at my local farmers’ markets in the autumn. Regular cauliflower and/or broccoli would work just as nicely on this salad, or there’s always Brussels sprouts, which I also adore.

Anyway, you could only imagine my delight when I stumbled across tender baby kale at the market. Deep green and less bitter than its “adult” counterparts, I decided to use it in an Asian-inspired salad with a sesame-ginger dressing. A healthier play on a version I eat at our regular sushi joint, this salad brought the wonderful flavors of tender kale, creamy avocado, zingy ginger dressing, and crunchy cauliflower together in a combination I hadn’t tried before. I didn’t actually make the dressing pictured as part of my inspiration came from having leftover dressing from take-out. (Yes, I order take out sometimes. Come on.) While the dressing pictured is quite tasty—and I didn’t want to waste food—I would usually make my own, which would no doubt use far less sodium. Remember, salad dressing is good for you and easy to make at home. (Here’s a cooking video example and more nutrition info.) A garnish of scallions added a final flourish to the dish.

BabyKale_Half

Really fantastic flavors happening here, and you could just as easily substitute another salad green if you’re not into kale.

The only thing left to say is that I can’t wait until the next time I make it.

P.K.’s Winter Pasta Sauce: On Canned Tomatoes and Carb-Loading

Posted on 4 March 2013 by Dr. P. K. Newby

So you think I’m only about whatever is at my local farmers’ market? Sure, as much as possible, but I live in New England, and I take nutrition and cooking far too seriously to limit my diet to only what’s in season. That’s why I’m calling today’s post…

It May Be Winter, But I Still Want Tomato Sauce

Chunky tomato sauce bursting with onions, peppers, spinach and zucchini over whole grain pasta is crazy nutritious way to carb load. Or just makes a great dinner!

It’s about this time of year that I start dreaming of sweet summer corn and tomatoes, two of my favorite foods that I consume prolifically for the better part of three months when they’re in season. Indeed, there is nothing I love more than a homemade sauce made lovingly from mounds of fresh summer tomatoes. And I do even chop up a few fresh tomatoes in the winter now and again for a quick pizza sauce or marinara. That said, I’m ever grateful the supermarket provides delightful canned tomatoes, which are a high-quality, nutritious, and delicious alternative when fresh aren’t in season.

Or, er, if you simply don’t feel like doing all that chopping, which is okay, too.

Simmering this sauce for a few hours will turn it from a compilation of canned, frozen, and fresh vegetables into a rich, thick, chunky pasta sauce.

Enter today’s dish, which is one of my favorite go-to dinners since I usually have a container of “summer” sauce sitting in my freezer. My supply is now tapped, however, so this past weekend I whipped up a new batch the night before my 20-miler using canned products and a selection of fresh and frozen veggies I had on hand. This version included no-salt canned tomatoes (diced, crushed, sauce) and frozen spinach along with white onions, three kinds of peppers (red, green, poblano), and zucchini.

For more cooking details, click here for step-by-step instructions and photos, simply substituting canned for the fresh.

Pasta and tomato sauce is such a filling, comforting dish, and my version takes a kid-friendly favorite and makes it a whole lot better for you. And, yes, pasta can be part of a nutritious diet, if it’s whole grain; more on paleo and gluten free diets here. As well, it’s a much healthier way to carb-load if you are an endurance athlete or runner training for the marathon, as I am. (More here and here on that.)

Better-for-you Carb Loading

In general, food decisions are based on taste, cost, and convenience. Nutrition and health considerations also matter for some people, like many of you reading this piece, no doubt. (Yay!) “Pasta and tomato sauce” is a classic meal used for carb loading, which boosts your glycogen stores in preparation for a long race.

While a great meal whether you’re “carb-loading” or not, today’s article also encourages athletes to take this familiar dish and make it even healthier by exchanging white pasta for whole grain and adding a whole slew of veggies for a nutrient boost that you won’t get from a store-bought sauce and white pasta. The latter dish will provide the carbs, yes, but can be loaded in salt and extra sugar and lacks the nutrients of unrefined grains. You get all the carbs you need from my version along with other fabulous vitamins, minerals, and phytonutrients to fuel your body and race.

Side Bar: Tomatoes in Winter? Anathema!

I love tomatoes and corn so much that a number of my posts are dedicated to these very topics. In case you are looking for a little extra reading from The Nutrition Doctor, just search “corn” or tomatoes” from the “specifically speaking” word cloud on my home page and dream with me of Spanish grilled corn or heirloom tomatoes sandwiches with garlic aioli…

And guess what? My love of these foods doesn’t disappear once the autumn harvest is over.

Thus, as much as I enjoy eating seasonally, and do so as often as I can, I am ever grateful for the Spaghetti_Crop vast array of foods I can attain when I want or need them, as this generally keeps my diet healthier and more interesting. Yes, my meals are often dominated by all the great stuff I get at my local markets, but, as you can imagine, not so much on the tomato front in March. So I eat fewer of them, for sure, but tomatoes and other fresh veggies remain part of my repertoire during the other nine months of the year. The simple fact is that most Americans don’t eat enough vegetables, and frozen and even canned are fine sources assuming you read the ingredients and avoid brands with added salt and/or sugar.

So do what you need to do to eat more produce, however you can. Adding chopped veggies to something like tomato sauce is a great way to increase your intake while giving a major nutritional boost to your favorite foods.

And, you know, if it tricks your children or someone else you love into eating more vegetables, that’s great, too.

I’m dreaming of warm days filled with green-leafed trees and summer-sweet corn and tomatoes…

Modern Greek Salad (Greek Dressing Required)

Posted on 2 March 2013 by Dr. P. K. Newby

Greek Salad, the P. K. Way

GreekSalad_Half Whether as a side or its own “big salad for dinner,” I really enjoy a good Greek salad full of big, heart-healthy, Mediterranean flavors.

What I don’t love, however, is the nutritionally limited versions you often find in restaurants and cafés. In other words, many Greek salads are basically iceberg lettuce with very few vegetables and lots of cheese. Iceberg lettuce has its merits, sure, but—how shall I put this?—it’s a “B” level vegetable due to its lower nutrient content compared to some of the more deeply hued greens like spinach, kale, or a mesclun mix. Crunchy, spring-green romaine lettuce is also a healthier choice.

Please don’t get me wrong: if you are a regular salad eater who loves iceberg lettuce, do keep on eating those salads. Better iceberg than no salad at all. Really. It’s just that you’ll get a lot more health benefits if you swap in a more nutrient-dense green. And if you add a few more veggies to the mix, even better.

Enter my version, what I’m calling a Modern Greek Salad. Like all of my salads, the produce included varies by mood and season. This variant stemmed from my discovery of purple-tinged mustard greens at my local market one autumn day. Sounds weird, I know, but it’s just a fun little green with incredible flavor. I added red radishes and purple scallions (green suffices, obviously, or red onions) alongside a few of the traditional components like dill, cucumber, feta cheese, and Kalamata olives for a wonderful side salad that I enjoyed with my roasted vegetable Greek sandwich with tzatziki one evening.

The Requisite Greek Dressing

Whatever veggies you select, the key to Greek salad is the dressing—and it can be part of a healthy diet, especially if you make it at home. (Here’s a video explaining why it’s so good for you.) This reminds me of another thing I don’t love about Greek salads, though, which is when it’s served, ironically, with non-Greek dressing. For example, I’ve had “Greek” salads arrive with Italian dressing or a basic balsamic vinaigrette. Uh… what? Seriously? There’s nothing wrong with a mixed salad with whatever dressing, but it’s not a Greek salad unless it includes Greek dressing. Full stop.

All the more reason to avert Greek-salad-gone-awry situations like these and make your own at home. Here’s how.

Dressing Ingredients and Instructions. Olive oil, lemon juice, white wine vinegar (or red), crushed garlic or finely minced shallot, dried oregano, salt, pepper. Oregano is the key to Greek salad dressing. Mix acids, aromatics, GreekDressing_Closeup and spices together. Say, juice from 1/2-1 entire lemon, 1-2 tsp of wine vinegar, 1-2 tsp garlic/shallots. and ~1-1.5 tsp oregano. Quantities depend on how much you’re making, so try and get the hang of making things to taste. Now, pour in olive oil while whisking until the dressing thickens. Season with a crush of black pepper and a pinch of salt, taste, and adjust the balance by adding more oil or lemon juice/vinegar as needed. For fun, sometimes I add a touch of dijon for additional body and flavor, or a bit of finely chopped fresh oregano if I have it (that’s the brighter green in the picture). Need more details? Check out this video where I make maple-dijon vinaigrette; it’s the same basic idea.

Salad assembly. Mix together gently your lettuces and other veggies with roughly chopped fresh dill, which is the other key to Greek salad. Note that there are pros and cons of adding the cheese at this point, as it can over-crumble and coat everything. Toss with dressing here for one big bowl—don’t drown it!—or pass around separately after plating individual salads. Top the lettuce mixture artfully with the cheese, olives, and a few additional scallions for garnish. Lovely, isn’t it?

GreekSalad_Full

I just adored the texture and visual beauty of the mustard greens, and it was a pleasant surprise just how well they worked in this salad: truly the perfect foil for the lemony, herbaceous notes of the dressing. To reiterate, use the greens make you happy—always better to eat salad than not—but whatever you choose, it’s the dressing and fresh dill that will sing “Greek salad.”

Here’s to sensational, heart-healthy food!

Greek Sandwich with Roasted Vegetables and Tzatziki

Posted on 1 March 2013 by Dr. P. K. Newby

GreekSand_Half Like so many of the things I make at home, this dish was inspired after enjoying Greek shish kebab sandwiches in restaurants for years. Mine isn’t a difficult recipe, though it does have a few steps and specific ingredients that you need to bring in those glorious Mediterranean flavors you’re expecting. And, of course, my version is more healthful than you’ll find in most other places, which generally use full-fat yogurt and white pita. My recipe includes nonfat Greek yogurt that you’ll flavor yourself with extra-virgin olive oil and subs in whole wheat pita for a fiber and nutrient boost. This light supper or lunch definitely fills my craving for a traditional Greek sandwich and makes a wonderful dinner when paired with a Greek salad.

Turn your oven up to 450 degrees F and let’s get cooking.

1. Cut a selection of vegetables into large chunks. Go for variety in color and texture for the best nutrient and culinary boost. My mix varies by season, mood, and what I have in the fridge; mushrooms are a favorite, but I didn’t have any on hand this time around. (Tofu chunks also work nicely in this recipe if you’re wanting more protein in your sandwich.) Toss the vegetables with olive oil, season with sea salt and pepper, and mix in crushed garlic, dried oregano, and fresh oregano if you have it. Oregano is the key. You’ll need a few teaspoons, probably, depending on how many veggies you’re cooking.

Today’s late summer mix included red and green peppers, a variety of squashes, and onions. (The dill was used in the tzatziki.)

2. Roast in the oven 20-40 minutes, until cooked and nicely browned in spots. (Picture is pre-cooked. Note the amount of oregano coating the veggies.) During the summer, you can certainly grill the vegetables in true shish kebab style, if you prefer; I live in a grill-less condo.

Once the vegetables start roasting, your house will be redolent of olive oil, garlic, and oregano, the warm flavors of Greek cooking.

3. Prepare tzatziki, the wonderful yogurt sauce that is the other central component to the authenticity and taste of this dish; here’s the recipe.

Fresh dill, garlic, olive oil, and lemon juice are the keys to a traditional Greek yogurt sauce. Click on the picture for the recipe.

4. Assemble on whole grain pita of your choice. I’ve always loved the thicker, flat bread pita that I fold in my hand or eat with a knife and fork: slather some on the pita and then mound veggies directly on the bread, serving with extra sauce on the side (pictured above) or drizzled on top (pictured below). Another option is stuffing the veggies into a pocket pita, which would be fun for kids or a smaller portion (can’t find those photos, sorry, but you know what I mean).

A little messy, I know, but I like things saucy. Use as much or as little tzatziki as your heart desires.

Not much else to say other than dig in! It’s time to start making these crazy healthy sandwiches at home, and your kids will love eating them just as much as you will.

And the Oscar Goes to … Lobster Risotto!

Posted on 22 February 2013 by Dr. P. K. Newby

Lobster risotto with leeks, shiitake mushrooms, and English peas: impressive, and easier than you think.

I make risotto a couple of times a year, for either a fancy occasion or when a craving arises. It’s a fantastic dish, certainly, but I’ve never been able to find whole grain arborio rice that is not refined (white) and it’s quite a starchy dish. I thusly wait until inspiration strikes, usually after stumbling across something spectacular at the farmers’ market. Which is exactly how this dish came about when I found lobster (!) at my winter market last year. I first embarked on making lobster bisque, a soup that requires lobster stock. (Meeting the meat not required.) Well, we all know I make stock in large quantities to have leftovers, so I decided to put mine towards further extravagance in a lobster risotto with leeks, shiitake mushrooms, and English peas.

Today’s post is dedicated to a colleague at Share it Fitness, Matt Paley, who asked me for a great lobster recipe for Valentine’s Day. Alas, this piece wasn’t yet written. Better late than never, though, and just in time for the Oscars in case you’re looking for an extra-special dish that will wow your guests and treat yourself.

Lobster Risotto with Shiitake Mushrooms, Leeks, and English Peas

Ingredients. Rice, lobster stock, white wine, lobster meat (including whole tails), leeks, shallots, peas, olive oil, cream, parmigiano reggiano cheese (freshly grated), parsley, salt, and pepper. (Wanna get crazy? Grab some truffles and truffle oil.)

The Basics. Instructions for the “rice” part of the risotto are usually on the back of the package; follow those. Making risotto is generic: what differs between recipes is the specific vegetables, herbs, protein, and stock you’ll use to flavor the rice. As long as you have enough liquids, time, and patience, cooking risotto is easy.

The Specifics. The photos below show the steps. You can find more detailed recipes online to consult for further detail if you’re not comfortable improvising somewhat on the amount of the other ingredients from the photos and text. (Recall my philosophy on recipes.)

1. Sauté leeks and shallots in a risotto pan in 2 tbsp olive oil, until soft (medium-high heat, ~5 minutes). Season with salt and black pepper. When cooked, add1-2 cloves of crushed garlic, if desired, and stir until fragrant, ~45 seconds. Add rice and stir to coat, about 3 minutes. Raise the heat to high and deglaze the pan with 1/2 cup white wine, scraping up the bits from the bottom and stirring until wine is absorbed. While all of this is happening, heat up the stock.

LobRisotto_1

2. Add heated stock to the rice/leek mixture, one cup at a time. Simmer over medium heat, allowing all the liquid to be absorbed before adding additional stock. This is the time-consuming part that takes between 30-60 minutes. There are variabilities in the rice that can impact cooking time. For this reason, keep more stock than called for on hand, as you can just throw it into the fridge if it’s not needed or create a looser risotto, if you’re into that. While rice is cooking—make sure you’re stirring it fairly constantly—sauté the shiitake mushrooms in a bit of olive oil, seasoned lightly with salt and pepper. (Note: I’ve seen instructions that say 30 minutes and once had dinner guests waiting around while I yelled from the kitchen “It’s almost done! It’s almost done!” It wasn’t. And, between stressing over the dish and ~~chugging~~ sipping my wine anxiously, by the time the dish was done, so was I. Very. True story.)

LobRisotto_2

3. Prepare remaining ingredients, making sure to leave several large chunks of lobster whole for the top. It’s fine to do this while the rice is cooking, by the way, just don’t wait too long between stirs.

LobRisotto_3

4. When the rice is finished cooking, gently fold in mushrooms, lobster, peas, cheese and a little cream. Note that other than to warm everything through you don’t want to “cook” the dish: the lobster has already been steamed and the mushrooms sautéed, you are simply incorporating everything together. (Using defrosted frozen peas work beautifully in this dish, as I did, if you don’t feel like dealing with fresh peas, as I didn’t.)

LobRisotto_4

4. Taste, adjust seasonings, and serve, garnishing with a good-looking piece of lobster and parsley sprig. If you want to take this meal over the top, garnish with shaved truffles and/or drizzle with truffle oil.

LobRisotto_5

Definitely Oscar-worthy.

A Big Christmas Salad: Pretty as a Wreath

Posted on 30 December 2012 by Dr. P. K. Newby

Doesn’t this salad look like a festive Christmas wreath?

My feelings about eating a big salad for dinner are news to no one at this point. But it always pleases me when a “kitchen sink” salad—meaning, a salad that includes various things I have hanging around but wouldn’t necessarily have planned to include together—turns out to be particularly tasty and oh-so-pretty.

Such was the case on Boxing Day, the day after Christmas. I had picked up some wonderful baby Tuscan kale and peppery arugula at the farmers’ market a few days prior, which formed the base. To that I added a sickle pear, scallions, toasted almonds, and pomegranate. (Call me gratuitous given my recent posts on martinis, margaritas, and champagne cocktails made with pomegranates, but I don’t care—it’s traditional for Christmas and also delicious). I simply dressed the salad with olive oil and balsamic vinegar and was truly delighted at how delectable it was! I was initially uncertain about the pear-pomegranate combination, but my fretting was for naught: something about the combination really worked.

A lot of salad posts from me recently, I know, and many featuring kale (albeit different types of kale, but let’s not split hairs). It’s just such a fabulous, hardy winter green, and I’m enjoying sharing with you the many ways to enjoy it.

I suppose you could also cook kale, eh? Yeah, I do that, too. Next time.

And you thought salad wasn't Christmassy!

And you thought (kale) salad wasn’t Christmassy!

Warm Pumpkin Bread Pudding with Caramel Sauce

Posted on 13 December 2012 by Dr. P. K. Newby

Variant 1: caramel striped.

I know, I know. Those of you who bake are focused on Christmas cookies and whatnot. I get it, having already made a batch of dark chocolate biscotti myself for a cookie swap. Regardless, winter squash still abounds here in New England and Cucurbitaceae remain a regular dinner component. (And not just for me, either: check out the fabulous meals my students made this week.) So I don’t care if it’s December or not: pumpkin bread pudding is a to-die-for dessert that is truly divine, and I simply must tell you more about it.

Oh, and I couldn’t decide on the right plating, so I’m also including two other options for your viewing pleasure, as it’s really a matter of style. Here’s the second.

Variant 2: polka dotted in a pool of caramel.

This glorious recipe is from Bon Appétit via Epicurious. I already used the phrase “to-die-for”—what else is there to say? Well, let’s just put it this way: I’m really not a big bread pudding fan, at all. To this day, I’ve only had it a few times in my life, actually. My inspiration for making this dish stemmed from my leftover freshly roasted pumpkin that I had used in a soup. Maybe it’s the fresh gourd that is the real star in the dessert. Or perhaps co-star, as the caramel is among the best I’ve ever made (and I’ve tried many different recipes). Here’s another photo.

Variant 3: Jackson Pollock-inspired.

(Sorry for being such a food porn pusher today. I can’t help myself.)

I did make a few changes to this recipe, as I’m wont to do when I bake. Mainly, I used a gorgeous loaf of whole wheat bread from the farmers’ market: I served it at a post-Thanksgiving dinner party and my guest had no idea. Wouldn’t necessarily work as well with a more delicate flavored pudding, but with the robust flavors of pumpkin and fall spices, a hearty whole grain bread is just perfect. And it makes me feel a whole (groan) lot better about eating such a starchy dessert. Also, I only made half a recipe to make sure my husband and I weren’t eating bread pudding all week long (as scrumptious as that would be). Don’t forget to add a little vanilla extract to your whipped cream, either, and do feel free to add a soupçon of bourbon or rum to your caramel if you’re so inclined. (That’s what I usually do, though I was out this time; the tee totaler version is just lovely, I just like bourbon in baking.)

Finally, as pretty as these pictures are, they in no way do this delectable dessert justice.

Perhaps that’s why I felt the need to include three of them.

The Nutrition Doctor is In the Kitchen

Where Science is Sexy and Healthy Eating is Spectacular

Category Archives: Farmers’ markets

Edible Art: Cauliflower in Three Colors

Getting Creative: Modern Chopped Salad in Purple and Green

Colorful Chopped Salad Starring Chick Peas

Glorious Green Salad with Crazy Crucifers and Sesame-Ginger Dressing

P.K.’s Winter Pasta Sauce: On Canned Tomatoes and Carb-Loading

Modern Greek Salad (Greek Dressing Required)

Greek Sandwich with Roasted Vegetables and Tzatziki

And the Oscar Goes to … Lobster Risotto!

A Big Christmas Salad: Pretty as a Wreath

Warm Pumpkin Bread Pudding with Caramel Sauce

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