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Archive for February, 2011

Pumpkin Cheesecake

 

Pumpkin Cheesecake

When I moved to the US, it was October and it was the harvest time.  I was amazed by the different kinds of winter squash in grocery stores and farmer’s markets. Out of those countless different shapes and colors, pumpkin is the most ( and probably only) familiar one to me.  Even though we have pumpkin in Turkey, its use is pretty limited.  Most households would only cook Pumpkin in Syrup, and roast the seeds as snack.  So it was the only pumpkin recipe I knew until recently.  After moving in to California, I started to experiment with pumpkin and other winter squashes, and tried different recipes, and realized that I really like the nutty creamy flavor of this vegetable.

So when our friends invited over us for The Thanksgiving dinner, I volunteered to make the desert.  Since Thanksgiving is an harvest celebration, pumpkin was a good fit for the menu, and most people would cook Pumpkin Pie.  But I wanted to make something different, so I baked a Pumpkin Cheesecake. 🙂

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Celery Roots in Olive Oil

They say greatest loves born out of greatest hates.  I had a love/hate relationship with celery roots ( or celeriacs as some people call them)  . These root vegetables have a very strong odor that would infuse all home while cooking, and I used to hate it as a child.  To make things worse, it was my mom’s favorite vegetable, and  was also probably one of the few vegetables that used to be around in winter time before the advent of greenhouse farming. (Yes, I know we can have eggplants in December now, but back then it was not the case! 🙂 )

As  combined result of the convenience and my mom’s gustatory taste, we had celery roots almost every week: in olive oil, with lamb, with potatoes, salads….you name it. I hated it and declined to eat it in any form back then.  Even though picking food was not allowed in our house, celery roots was exempt from that and I have successfully avoided them for a very long time. (more…)

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