Simply french: Rouge Vif d’etampes

This time last year, I jumped on a bike, put on my new New Balanced runners and headed straight for the Swiss country side There I found and returned with a medium sized pumpkin Coming from a country that only eats the usual pumpkin consisting of butternut, butternut and butternut pumpkins, I was curious and a little naieve at how this new breed would taste u dee my kitchen skills After braises, cake and muffin attempts and even a classic Japanese kabocha nimono ( without the kabocha but with this new pumpkin species) I succumbed and chucked out the raining pumpkin pieces…. The consistency just did not work. Far too sweet, too loose and just watery yellow stuff, I was baffooned at how to eat this potiron. After a year in France, four seasons learning from French chefs and eating with a growling stomach, I have a new profound appreciation for Rouge vid d’etampes Otherwise known as the Cinderella pumpkin Many suggest to cook and eat it roasted or in a soup The consistency is quite unique and very sweet…. Not suitable for pie because it lacks that dense depth that make pumpkin pie rich. The skin is hard to digest and the seeds seem to be worth cleaning and roasting

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s