Seattle times pumpkin gnocchi

Storage Notes: The spice blend can be stored in an airtight container at room temperature, preferably in a dark pantry, for up to 6 months. Combine the cinnamon, ginger, nutmeg or mace, allspice or cloves and, if using, cardamom or orange peel in a small bowl.

Stir until thoroughly incorporated and transfer to a jar or other airtight container. Show caption. By Becky Krystal. This story was originally published at washingtonpost. Read it here. This Seattle steakhouse wants to be part of the solution. Rather, we focus on discussions related to local stories by our own staff. These were a revelation, transcending their vegetable origins and sending me into a reverie.

I found myself wishing the Italian cyclists would return. I just might have gotten another standing ovation. Greg Atkinson is a chef instructor at Seattle Culinary Academy. He can be reached at greg westcoastcooking. Ken Lambert is a Seattle Times staff photographer. Gnocchi are little lumps of pasta-like dough that are boiled in salted water until they float.

Many versions are rubbed against the tines of a fork to create neat, shell-like nuggets, but I find it simpler to press the pieces of dough into simple discs that are thinner in the center than they are around the edges. The depression in the center allows them to cook evenly, sort of like the hole in a doughnut. Pile the pumpkin cubes onto a rack over a cup of water in a medium-size saucepan. Steam over medium-high heat until the pumpkin is soft and tender, about 10 minutes.

Lift the rack from the saucepan, discard the cooking water and allow the pumpkin to cool to room temperature. Force the steamed pumpkin through a food mill or press it through the holes of a colander. At the festival, the biggest pumpkin, weighing in at 1, pounds, was disqualified by the judges because it was discovered to have a tiny pinhole.

The champion that year weighed in at 1, pounds and was grown by Dick Kilburn of Anacortes. The opinions expressed in reader comments are those of the author only and do not reflect the opinions of The Seattle Times. By Ciscoe Morris. Check back each week for timeless classics focusing on food, fitness, gardening and more.

Ciscoe Morris: ciscoe ciscoe. He appears regularly on TV and radio. Restaurant review: re:public is a worthy addition to the South Lake Union restaurant scene. Dining Deals: Full meal at In the Red won't empty your wallet. Innovative recipes, cooking tips, and news from the state's wine industry.

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Read more about what to do if you see something suspicious. Privacy statement Terms of service. Low-graphic or text Today's news index. Contact us. Restaurant review Blackboard Bistro's changing menu is a large part of its appeal Keep your eyes on the blackboard at Blackboard Bistro in West Seattle because the menu changes often.

Drinks: Full bar; eclectic, moderately priced global wine list. Parking: On street. Sound: Moderate. Who should go: A charming, relaxed venue for a quiet lunch or convivial dinner. Credit cards: All major. Access: No obstacles.