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Winding up our Good Eats, Great Reads event today with author Janie Franz' Pumpkin Ginger Bisque. Her son, Chef Scott Franz, shares this tasty recipe and Janie introduces us to her romantic thriller, Ruins Discovery. Welcome, Janie!
Janie Franz’ Pumpkin Ginger Bisque
Thoughts of pumpkin and harvest come to mind this time of year and are part of the back story of my first book with Muse It Up Publishing, Ruins: Discovery. It’s a book set in
that deals with anthropology
student Kate Ferguson’s encounter Paul Rodriguez, a man conflicted by a dual
heritage of Spanish and a native people far older than those in the state where
he designs buildings. Arizona
So as a tribute to Paul, I offer a harvest recipe where pumpkin shines as a vegetable. It comes to you via my very talented son, Chef Scott Franz, who is the executive chef and part owner of The Toasted Frog in
Pumpkin, actually a fruit not a vegetable, has been treated as such and served as the foundation for pies, cakes, muffins, bars, and puddings. A powerhouse of nutrients, pumpkins have no cholesterol and are low in fat. They are rich in beta carotenes and Vitamin A and have been used as a vegetable in
Central America and , where they originated, for
over 7,000 years. Native people living alongside the early colonists in Mexico
introduced the pumpkin to these new settlers who sent seed back to America Europe. The first pumpkin pie was really a spiced pudding
made in the pumpkin shell. Settlers removed the seeds and filled the cavity
with milk, honey, and spices. They baked it and then spooned out the warm
Pumpkin Ginger Bisque
1 tablespoon olive oil
1 tablespoon butter
2 medium carrots, diced
1 small onion, diced
2 celery stalks, diced
one-half leek, diced
2 garlic cloves, minced
7 cups fresh, cooked pumpkin, cubed
1 cup heavy cream
1 teaspoon nutmeg
toasted pumpkin seeds
stock pot, heat oil and butter on medium high heat. Saute the first four ingredients for 5
minutes. Add minced garlic and ginger.
Saute until aromatic, about 3 minutes.
Deglaze pan with white wine. Add
7 cups of fresh cooked pumpkin. And 40 ounces of chicken stock. Cook 15-20 minutes.
Add salt and pepper to taste. Insert a Burr mill and emulsify the soup. This
step should only take a few minutes. Add the heavy cream and the nutmeg and
Ladle into bowls and serve with a dollop of sour cream and a sprinkle of toasted pumpkin seeds.
[Chef Scott says: Don’t throw those pumpkin seeds out! Remove all of the fibers clinging to the seeds and wash the seeds in a bowl of water. Let them soak for 10-15 minutes. Drain and lay out on a paper towel to pat dry. Place in a single layer on a baking sheet. Sprinkle with oil. Bake for X minutes until toasted. Salt. Use as a garnish or for eating out of the hand as a snack.]
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Anthropologist Kate Ferguson stumbles upon desert ruins, ancient rituals, and psychic gifts, awakening a love that could prove deadly.
Though some of Kate’s fellow graduate students would probably have noticed the superb fit of the stranger’s designer suit, it was his black hair, beginning to gray at his temples, which caught her eye. That was an odd quality in someone his age with his obvious Spanish lineage and apparent refinement. She scanned his features, taking in his sensitive mouth and a nose hinting at an Aztec hawkishness.
She quickly rejected the comparison as she turned to Dr. Swartz, her employer as well as her faculty advisor. He had accused her on more than one occasion of trying to find Aztecs under every rock as she researched Aztec/Maya links with the
Embarrassed at the memory, she turned back to the stranger. His dark gaze concentrated on her intently for a few seconds, and then he retreated into his thoughts as if he could only focus on the world around him in brief glimpses. It didn’t seem like the muddleheaded preoccupation she’d seen among physics majors. And, it definitely wasn’t drugs—or any she had read about—since he just exhibited a piercing moment of clarity and after that withdrew. It seemed a controlled act or one repeated so often it had become habit. His ability to turn on a single moment of intense interest and concentration like switching on a floodlight—and quickly turn it off—fascinated Kate. She wondered if he had family problems preoccupying him—an errant wife or a child flunking school.
It sounds delicious. I love pumpkin as a vegetable as well as a dessert.
Pumpking recipe sounds great, plan to make!
Sounds yummy. I remember roasting pumpkin seeds at home when I was a kid too.
Wishing you the best,
Sounds delicious and wonderful for cold weather!
Welcome, Janie. You make a good point that pumpkin is good for you. I love pumpkin everything, so I may have to try this one!
Janie, I hope your son prepares dinner for you often! He sounds very talented. Like his mom. Intriguing excerpt!
I've really enjoyed this recipe. It's not difficult to make so you should have good success with it.
Thanks, JQ, for having me today!
My pleasure. Thank you for the recipe and thank your son, the chef, for sharing.
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