Paulette Mitchell

Makes 8 cups + pumpkin - 6 servings

• 2 tablespoons olive oil
• 1 1/2 cups coarsely chopped onion
• 4 cloves garlic, minced
• 2 large tomatoes, cut into 1/2-inch cubes
• 1 red bell pepper, coarsely chopped
• 1 medium russet potato (about 10 ounces), peeled and cut into 1/2-inch cubes
• 1 medium orange-fleshed sweet potato (about 12 ounces), peeled and cut into 1/2-inch cubes
• 1 cup dried apple slices
• 2 cups vegetable stock or chicken broth + more as needed
• 1 medium pumpkin (8 to 10 pounds)
• 2 tablespoons melted butter
• 1/2 teaspoon salt + dash for pumpkin
• 1/2 teaspoon freshly ground pepper + dash for pumpkin
• 1 (15-ounce) can black beans, drained and rinsed
• 1/4 cup dry sherry

Heat the oil in a Dutch oven over medium heat. Add the onion and garlic; cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the tomatoes, bell pepper, potatoes, apples, and 2 cups vegetable stock. Increase the heat and bring to a boil. Reduce the heat; cover and simmer, stirring occasionally, until the vegetables are tender, about 20 minutes.

Meanwhile, preheat the oven to 325°F. Lightly oil a shallow baking pan large enough to accommodate the pumpkin. Slice off the top of the pumpkin, leaving about a 6-inch opening, and discard. Scoop out the seeds and stringy membranes, leaving the pumpkin flesh intact; brush the inside and top edge with the melted butter and sprinkle lightly with salt and pepper. Place the shell in the prepared baking pan.

Stir the stew and add the black beans, sherry, salt, and pepper. Pour the mixture into the pumpkin shell. Bake for about 1 hour and 15 minutes, or until the pumpkin flesh is fork-tender. (Thicker pumpkins will take longer, up to 1 1/2 hours.)

Carefully transfer the pumpkin to a large shallow bowl or platter (Take special care because the shell may be soft in places.) If the stew has become too thick to suit you, gently stir in some warm vegetable stock or chicken broth.

For each serving, use a large spoon to scoop out a wedge of cooked pumpkin; place in the bottom of a soup bowl. Top with the stew.

Advance preparation
Cook the stew on the stove early the day it is to be served; refrigerate in a covered container. Bake it in the pumpkin just before serving.

Recipe from A Beautiful Bowl of Soup by Paulette Mitchell.

See October 27, 2009 post for menu ideas.

Pumpkin Stew

Makes 4 servings (6 cups)

Traditionally, fish heads are simmered in seasoned water to make fish stock, but for quick presentation, I substitute canned chicken broth. Also, to speed things up, I always have the fishmonger remove the fish skin for making this stew.

For easy entertaining, early in the day prepare the recipe up to the point of adding the fish and refrigerate. Then reheat when your guests seated are at the table. Add the fish to the simmering liquid and cook for just a few minutes before ladling out the aromatic stew. (In addition to cod and fresh scallops, to make the stew even more substantial, you can add about 4 ounces medium-sized shrimp.)

The key to the fine flavor and aroma is saffron. Be sure to use whole saffron threads. Powdered saffron loses its flavor more readily and can easily be adulterated with less expensive powders like turmeric.

• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 1 carrot, finely chopped
• 2 teaspoons minced garlic
• 1/4 teaspoon saffron threads, crushed, or more to taste
• 1 tablespoon hot water
• 2 (14-ounce) cans reduced-sodium chicken broth
• 1 (14-ounce) can diced tomatoes
• 3 small red-skinned potatoes, cut into 1/2-inch cubes
• 1/8 teaspoon red pepper flakes, or to taste
• Salt and pepper to taste
• 8 ounces firm white fish (such as sea bass, mackerel, or monk fish), remove and discard skin, cut flesh into 1-inch squares
• 8 ounces sea scallops
• Coarsely chopped fresh flat-leaf parsley for garnish

Heat the oil in a Dutch oven over medium-high heat. Add the onion, carrot, and garlic; cook, stirring occasionally, for 4 minutes or until tender.

Meanwhile, mix the saffron with the hot water. Set aside.

Pour the chicken broth and tomatoes into the Dutch oven. When the liquid comes to a boil, stir in the potatoes, red pepper flakes, and the saffron mixture. Reduce the heat to medium; cover and cook for 3 minutes or until the potatoes are nearly tender. Season with salt and pepper.

Stir in the fish; cook for 3 minutes. Stir in the scallops; continue to cook for 2 more minutes or until the potatoes are tender and the seafood is thoroughly cooked. (Take care not to overcook.) Season to taste with salt and pepper.

Garnish the servings with parsley.

Recipe from The Complete 15-Minute Gourmet by Paulette Mitchell.

See December 26, 2008 post for menu idea.