Thai Pumpkin Soup
I found this recipe on one of the gazillion Web sites featuring pumpkin.
1 Tbsp. vegetable oil
1 Tbsp. butter
1 clove garlic, chopped
4 shallots, chopped
2 small fresh red chili peppers, chopped (I recommend deseeding)
1 Tbsp. chopped lemongrass (or substitute grated lemon zest)
21/4 cups chicken broth
4 cups peeled and diced pumpkin
11/2 cups coconut milk
3/4 cup fresh basil leaves, chopped
I have always loved Halloween. I love candy, I love being scared, and I love to wear costumes. Growing up in a small community in California, when our family went trick or treating, my brothers and I, all hopped up on sugar, would walk or run door to door and our parents would trail behind in the family station wagon. We knew all of our neighbors, and would end up at the Kuntsles’ house, our Swiss friends who would have an awesome Halloween party with popcorn balls and plenty of games like bobbing for apples.
Beverly’s Chicken Chili
Let’s begin with this chili, which can certainly be included as a casserole . . . if you have any left over!
I’m guessing this serves six to eight.
1 onion, chopped
1 fennel bulb, chopped
Fresh red chili pepper, seeded and minced
1 lb. Italian sausage
1 lb. boneless chicken, cubed
2 cups chicken broth
1 cup crushed tomatoes
1/4 cup tomato paste
1 Tbsp. balsamic vinegar
1 Tbsp. cumin
It’s that time of year . . . kind of. One day it’s 70 degrees, next day it’s 42. This puts me in the mood for casseroles. Hearty or light, rich or delicate, it’s a good time to utilize the end-of-season corn and tomatoes and incorporate them into whatever kind of casserole, stew, or chili you like.
It could be a rich, cheesy penne dish like one from the famous Al Forno restaurant in Providence, R.I., or the light and spicy chicken chili recipe that I wrestled from my good friend Beverly Kazickas.
This is a recipe I kind of made up, trying to imagine Vietnamese ingredients. You should garnish this with chopped scallions, cilantro, and wedges of lime. Use big Ziploc bags for marinating.
Serves two hungry people, with leftovers for salad.
2 chicken breasts
2 chicken thighs
2 Tbsp. minced ginger
2 Tbsp. minced garlic
1 tsp. crushed red pepper flakes
1/4 cup soy sauce
1 Tbsp. Asian fish sauce
I moved recently from East Hampton Village to Sag Harbor. All of my friends think I should miss my oceanfront childhood home but I really don’t. I now have my dream kitchen. It’s big enough for a table that will seat six, it has a fireplace, and there’s a six-burner Garland stove, a dishwasher (a small luxury I have been living without for two years), and windows galore.
41 South Euclid Ave.
Dinner, Wednesday through Sunday, from 5 p.m.The Coast hasn’t been open very long, but by golly those folks sure know what they’re doing. A big group of us dined there on a recent Saturday night and every dish was a success.