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    Lost? Site Map

    Fall is here! Pumpkins every where!

    Koechin (Chef)
    Mon Oct 04, 2010 1:14 pm
    Forum Host
    Do yiu remember anything about Pumpkins and recipes from The Old Country? Roasted Pumpkin seeds of course, and my mother made somekind of pumpkin pickle.
    Now this has nothing to do with Pumpkins, but my mother used to make a deliciously elegant dish called: "Ragou Fin". Any recipes in your file? There was no seafood involved.
    BecR
    Fri Oct 08, 2010 4:34 pm
    Food.com Groupie
    Hi Koechin Chef~

    Could it be Ragout Fin? Per Google, Ragout Fin is also commonly known as Wurzfleisch.

    I'll see if I can find a recipe...

    Okay, I'm back after doing a Google search for Ragout Fin Wurzfleisch recipes. Many recipes came up, with many varying ingredients. I thought this one looked good (it's in German, so probably no problem for you, Koechin!).

    Let me know if this helps.

    http://www.chefkoch.de/rezepte/766511179498471/Wuerzfleisch.html

    And here is one more recipe for you to check out....

    http://www.ziltendorf.com/service/Rezepte/DDR/wild.htm#rafi
    BecR
    Fri Oct 08, 2010 5:30 pm
    Food.com Groupie
    Here are some interesting customs for Halloween and Pumpkins, worldwide!

    By the way, your mom's German Pickled Pumpkin sounds intriguing, any recipe?

    http://www.pumpkinnook.com/commune/world.htm

    Pets'R'us
    Sat Oct 09, 2010 1:33 am
    Food.com Groupie
    What a lovely photo and intersting link Becky! icon_biggrin.gif

    Yes that site is right, in The Netherlands we have no special pumpkin tradfitions....we do put small ones in bowls for indoor decoration, might make some soup and use them for outdoor decoration (only in the last 15-20 years)
    Tea Girl
    Fri Oct 29, 2010 8:27 am
    Food.com Groupie
    Koechin (Chef) wrote:
    Do yiu remember anything about Pumpkins and recipes from The Old Country? Roasted Pumpkin seeds of course, and my mother made somekind of pumpkin pickle.
    Now this has nothing to do with Pumpkins, but my mother used to make a deliciously elegant dish called: "Ragou Fin". Any recipes in your file? There was no seafood involved.


    Was this the recipe?

    http://www.chefkoch.de/rezepte/744741177062597/Kuerbis-suess-sauer-eingelegt.html

    The farmer's shop down the road from us had cheap pumpkins that they grew themselves so we made loads of pumpkin recipes, and this was one of them. We also made pumpkin soup, as well as recipes from further away, like pumpkin pie bread and stewed Japanese pumpkin and baked garlic-herb Japanese pumpkin. icon_smile.gif
    Koechin (Chef)
    Wed Nov 03, 2010 5:27 pm
    Forum Host
    We have been gone and I just found your reply! icon_smile.gif Yes, that's it. I know my mother did not use either Chicken or Pork, but cooked Tongue, however I will try both the pork and the chicken. Thanks a lot. wave.gif
    Koechin (Chef)
    Wed Nov 03, 2010 5:30 pm
    Forum Host
    What a trip down memory lane. Yes, it was suess-saurer Kuerbis (eingelegt)
    wave.gif Your recipes sound great. Are they posted anywhere??? icon_smile.gif
    Dreamer in Ontario
    Sun Nov 07, 2010 9:32 am
    Food.com Groupie
    Are pumpkins traditional only in some parts of Germany? My parents weren't familiar with them at all. They're from the north and we came to Canada over 50 years ago.
    Tea Girl
    Sun Nov 07, 2010 2:28 pm
    Food.com Groupie
    Koechin (Chef) wrote:
    What a trip down memory lane. Yes, it was suess-saurer Kuerbis (eingelegt)
    wave.gif Your recipes sound great. Are they posted anywhere??? icon_smile.gif


    Here is the pumpkin soup recipe: Spicy Pumpkin Soup. And the pumpkin pie bread Pumpkin Pie Bread and the stewed pumpkin Kabocha No Nimono - Stewed Pumpkin/Squash (Japan). As for the garlic herb Japanese pumpkin, preheat oven to 175°C. Take a Japanese pumpkin (about 1 kg) and cut it half and de-seed it. Then cut it in quarters, and rub with sea salt and pepper. Put one crushed clove of garlic, two sprigs of fresh rosemary and thyme, and a bit of olive oil on each quarter and wrap tightly in foil. Bake until soft (mine took 30 minutes).
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