Jeanie Rose – Page 24 – Fresh Bites Daily

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Oct 18

Roasted Pumpkin — For Pumpkin Puree or Pumpkin Spears

Roasted pumpkin is the key ingredient in pumpkin pies, other custards, and as a base in soup. The pumpkin is roasted and then pureed. However, as roasted vegetables become increasingly popular, we have also begun to enjoy roasted pumpkin as a side dish. Learn each method to enjoy the great flavor of pumpkin. Roasted Pumpkin […]

Oct 15

Asian Pear and Gooseberry Ice Cream

By Jeanie Rose | Berries

Asian pears have never tasted “finished” to me. Surely they would taste better if not grown here in the Central Valley of California — perhaps grown in volcanic soil like the Napa Valley or in the coastal air of See Canyon near San Louis Obispo where so many remarkable apples appear each fall. I don’t […]

Oct 14

Winter Squash Rolls

By Jeanie Rose | Winter Squash

Whenever I bake butternut squash or pumpkin for puree, I bake as much as I can fit on the roasting tray. If you are going to take the time and dirty the kitchen, get as much out of the effort as possible. What I like to do is keep four or five cups of that […]

Oct 12

Roasted Pumpkin Soup

By Jeanie Rose | Winter Squash

Always looking for new ways to prepare pumpkin and winter squash, I’m game for almost anything. This roasted pumpkin soup recipe from Moro East looked on the surface to be much like other pumpkin soups I’ve made except for the condiments that get added at serving time. This cookbook is so exceptional I decided to […]

Oct 10

Roasted Apple, Onion, and Thyme

By Jeanie Rose | Apple

If you are fortunate enough to have access to loads of cooking apples, you are probably always looking for new ways to use them. One can only eat so many apple pies! (At least that’s what I’m told.) Here’s a new tack: treat apples as a vegetable. In this lovely apple dish, good enough to […]

Oct 07

Wild Gooseberry Ice Cream