Boston's Best Pumpkin Dishes ? CBS Boston

(Photo credit should read PAUL J. RICHARDS/AFP/GettyImages)
Nothing says Fall in New England like pumpkin and squash dishes aplenty. Some of the Boston area?s best restaurants have incorporated autumnal flavors into their menus to celebrate this time year. From soups and salads to warm, sweet pasta dishes, these chefs shared how they incorporate pumpkins into their menus, even offering a few recipes to take home this season.
ArtBar
40 Edwin Land Blvd.
Cambridge, MA 02142
(617) 806-4122
www.artbarcambridge.com
606 Congress; Renaissance Hotel
606 Congress St.
Boston, MA 02210
(617) 476-5606
www.606congress.com
51 Lincoln
51 Lincoln St.
Newton Highlands, MA 02461
(617) 965-3100
www.51lincolnnewton.com/
China Blossom
946 Osgood St.
North Andover, MA 01845
(978) 682-2242
www.chinablossom.com
Ingredients: 1 egg, 1 cup pumpkin puree (canned), 1 3/4 cups all-purpose flour, and 1/2 teaspoon nutmeg. Directions: Mix the egg and pumpkin puree in a bowl. Beat in the flour, a little at a time, until the dough is smooth and elastic. Add nutmeg and stir to incorporate. Bring a large pot of salted water to a boil. Place several tablespoons of the dough on top of a cutting board and spread the dough until it is 1/8 of an inch thick. Slice off 1/4-inch-thick and 3-inch-long strips and drop into the water. The dumplings will take shape as they hit the water. When the dumplings rise to the surface, cook another minute and then remove them with a slotted spoon, drop them into a bowl of ice water, then drain. Before serving, saut? dumplings in butter, and season with salt and pepper.
Related:?Giant Pumpkin Breaks World Record At Topsfield Fair?
Davio?s
75 Arlington St.
Boston, MA 02116
(617) 357-4810
www.davios.com
Ingredients: 2 pounds Idaho potatoes, about 3 large, scrubbed and boiled in skins until tender, 1/2 cup pumpkin puree, 1/2 cup finely grated parmesan cheese, 1 egg, 1/4 teaspoon cinnamon, 1 teaspoon salt, freshly ground black pepper to taste, 2 to 3 cups of rice flour, and salted water, for cooking gnocchi. Directions: Allow the cooked potatoes to cool slightly, carefully peel while holding potato with a kitchen mitt. While still hot, puree potatoes through a ricer or food mill into a large mixing bowl and allow to cool completely before proceeding. Add the pumpkin puree, cheese, egg, cinnamon, allspice, salt and pepper, and mix well. Gradually add in enough rice flour to form smooth, slightly sticky dough. Briefly knead the dough to incorporate the flour, being careful not to overwork. Bring a large pot of salted water to a rolling boil. Cut the dough into 10 equal pieces and place one piece on a lightly floured work surface. Roll piece into a long rope, about 1/2-inch in diameter, flouring lightly if needed. Slice the rope into pieces 1/2-inch wide. Holding one piece at a time, cut the small 1/2 inch cubes. Repeat with each piece of dough, setting formed gnocchi on a floured baking sheet. Immediately add the gnocchi to the boiling water and continue cooking for two to three minutes once they have risen to the top. Remove the cooked gnocchi with a slotted spoon or skimmer, and set aside briefly while making your favorite sauce.
Related:?Guide To Boston Area Pumpkin Picking Patches
Michelle Levine is a creative energetic, young professional that is passionate about everything Boston has to offer. She loves to attend local events, dine out, and cook and wants to share her findings with you. Her work can be found on Examiner.com.
Source: http://boston.cbslocal.com/top-lists/bostons-best-pumpkin-dishes/
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