Pumpkin Shrimp Curry

“Another way of dealing with the slight sweetness of pumpkin is to add some spice to the dish to help cut through it. Curry and pumpkin is a very popular combination and this Thai influenced version of Pumpkin soup does a fabulous job of layering on the flavor and building on the sweetness of the pumpkin without creating a sweet dish.”


  • 2 tablespoons olive oil
  • 1 cup sliced onion
  • Pumpkin Shrimp Curry1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 1 chopped plum tomato
  • 1 15-ounce can pumpkin purée
  • 2 cups vegetable broth
  • 1 cup unsweetened coconut milk
  • 1 1/2 teaspoons curry powder
  • 1/8 teaspoon cayenne pepper
  • 1 cup roasted butternut squash, roasted and diced
  • 1 pound shrimp, peeled and deveined
  • 1 1/2 teaspoons fresh lime juice
  • Steamed rice
  • Cilantro
  • Lime zest
  • Fried shallots


Heat olive oil in a large saucepan over medium heat. Add onion and ginger; sauté until soft, about 8 minutes. Add garlic; cook for 1 minute. Stir in plum tomato and pumpkin purée; cook, stirring frequently, until pumpkin is golden brown, about 10 minutes. Add vegetable broth, coconut milk, curry powder, and cayenne pepper; simmer for 20 minutes. Add butternut squash, shrimp, and lime juice. Simmer until shrimp are cooked and squash is warm. Serve with steamed rice. Top with cilantro, lime zest, and fried shallots.

Recipe and photo from: www.epicurious.com

Don’s October Collector’s Series Top Picks

The Collector Series Top Pick this month belongs to one of Rioja’s iconic wines, the 2004 La Rioja Alta Viña Ardanza Rioja Reserva.  Nobody in Rioja, Spain’s most celebrated viticultural area, consistently makes a more complex, traditional style of Rioja Reserva than La Rioja Alta. The 2004 Viña Ardanza is positively brilliant, so we were not surprised that Wine Spectator awarded this herculean effort 94 points and just published a preview of the magazine’s buying guide (for the September 30, 2013 issue) in which the 2004 Viña Ardanza Reserva is deemed Highly Recommended.  Better still, Wine Spectator was quick to point out that “Viña Ardanza also offers the best value for money out of this exclusive list.”  If you want to taste a top notch Rioja Reserva or catch a glimpse of the languid beauty of Rioja, come and taste a glass of the 2004 Viña Ardanza.  In each sip, you may actually experience the radiance of the Spanish sun, feel the wind sweeping clean high country vineyards under a pulsating blue sky, and glimpse the arid beauty of distant mountains.  It’s all here in one great glass of Rioja!  Enjoy!


La Rioja Alta Vineyard
La Rioja Alta Vineyard

Pumpkin Goat Cheese Fettuccine Alfredo with Crispy Fried Sage

A quick and easy creamy goat cheese pumpkin alfredo with crispy fried sage.

Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 2

Pumpkin Goat Cheese Fettuccine Alfredo with Crispy Fried Sage


  • 6 ounces pasta
  • 1 tablespoon butter
  • 1 clove garlic, chopped
  • 1 cup milk (or heavy/whipping cream)
  • 1/2 cup pumpkin puree
  • 4 ounces goat cheese
  • 1/4 cup parmigiano reggiano (parmesan), grated
  • 1 tablespoon sage, sliced thinly
  • 1/4 teaspoon pumpkin pie spice
  • salt and pepper to taste
  • 1 tablespoon butter
  • 1 handful sage leaves


1. Cook the pasta as directed on the package.

2. Melt the butter in pan over medium heat, add the garlic and cook until fragrant, about a minute.

3. Add the cream, pumpkin puree, goat cheese, parmesan, sage and pumpkin pie spice and simmer until the cheese has melted.

4. Remove from heat and season with salt and pepper.

5. Melt the butter in a pan over medium heat, let it turn a light brown, add the sage and fry until crispy.

6. Serve hot over the pasta garnished with more parmesan and crispy fried sage.

Option: Replace the goat cheese with a mild blue cheese like gorgonzola dolce.
Option: Add Sauteed mushrooms.

Recipe and photo from: www.ClosetCooking.com

Don’s October Premier Series Top Picks

This month’s Premier Series Top Pick pays tribute to the legions of Italian immigrant families who settled in California in the early part of the 20th century.  These hardy souls, including John and Jim Pedroncelli’s father John, Sr. weathered Prohibition and helped resurrect the wine industry in Sonoma County before going on to make America a wine drinking nation.  Moreover, the Pedroncelli brothers continue to fashion delicious, easy to understand premium wines at prices most of us can afford.  John Pedroncelli grew up on the family property and has been principal winemaker at Pedroncelli since 1948.  Brother Jim was actually born in the winery’s offices, which were formerly the family’s home, and he has overseen marketing and sales at the winery since 1955.  Today, the winery remains a complete family affair with children and grandchildren all involved in daily operations.  It would be hard to find two more genuine people than John and Jim Pedroncelli, so this month I raise a toast to these two stalwart souls with a glass of this month’s Top Pick, the 2010 Pedroncelli Mother Clone Zinfandel – a true California classic.


Lisa (Pedroncelli) Blakeley, Lance Blakeley, John Pedroncelli, Maureen Morehouse, Christine Pedroncelli, Joanna Pedroncelli (front) Jim Pedroncelli, Richard Morehouse, Phyllis Pedroncelli, Cathy Pedroncelli, Julie (Pedroncelli) and Ed St. John
Lisa (Pedroncelli) Blakeley, Lance Blakeley, John Pedroncelli, Maureen Morehouse, Christine Pedroncelli, Joanna Pedroncelli (front) Jim Pedroncelli, Richard Morehouse, Phyllis Pedroncelli, Cathy Pedroncelli, Julie (Pedroncelli) and Ed St. John

Pumpkin Turkey Chili

“A chili for autumn! Turkey, pumpkin, and traditional chili ingredients go together well in this spicy concoction.”

Ready In: 30 Minutes
Servings: 6

Pumpkin Turkey Chili 2


  • 1 tablespoon vegetable oil
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped yellow bell pepper
  • 1 clove garlic, minced
  • 1 pound ground turkey
  • 1 (14.5 ounce) can diced tomatoes
  • 2 cups pumpkin puree
  • 1 1/2 tablespoons chili powder
  • 1/2 teaspoon ground black pepper
  • 1 dash salt
  • 1/2 cup shredded Cheddar cheese
  • 1/2 cup sour cream


Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream.

Recipe and photo from www.AllRecipes.com