THANKSGIVING 2009 - FOOD IDEAS

On Thursday the 26th of November most Americans will be celebrating one of the most important holidays of the year, Thanksgiving.

In order to give you ideas and help you save time, I have compiled a few recipes which, I believe, might grace your festive table perfectly.

Have fun browsing through my recipes and I hope you'll find a dish you'd like to try out!

Almond And Curry Bread (see recipe)
American Pancakes (see recipe)
Apple And Cheddar Quiche (see recipe)
Apple Latkes (see recipe)
Bagels (see recipe)
Bakewell Tart (see recipe)
Banana Bread Pudding (see recipe)
Banana Walnut Bread (see recipe)
Bostoni Cream Pie (see recipe)
Buttermilk Honey Bread (see recipe)
Buttermilk Potato Bread (see recipe)
Cantuccini (see recipe)
Cardamom Crumb Cake (see recipe)
Caribbean Banana Soup (see recipe)
Challah Bread (see recipe)
Chestnut Jam Bites (see recipe)
Chocolate Mousse (see recipe)
Chocolate Walnut Fudge (see recipe)
Chopped Liver (see recipe)
Cinnamon, Chestnut & Persimmon Muffins (see recipe)
Cinnamon Granola (see recipe)
Corned Beef Scrapple Or Ponhaws (see recipe)
Deadly Blondies (see recipe)
Dream Bars (see recipe)
Festive Challah (see recipe)
Fragrant Swedish Rye Bread (see recipe)
Greek Lemon Roasted Potatoes (see recipe)
Greek Pork Stew With Quinces (see recipe)
Hazelnut Cake (see recipe)
Hazelnut Nougatine (see recipe)
Honey Cinnamon Graham Crackers (see recipe)
Italianesque Meatloaf (see recipe)
Kriegskuchen - "War Cake" (see recipe)

Lemon Chestnut Italian Cake (see recipe)
Luscious Pumpkin Jam (see recipe)
Macarons ith Orange, Cinnamon & Cubeb Pepper Buttercream (see recipe)
Maluns (see recipe)
Maple Glazed Brussel Sprouts And Potatoes (see recipe)
Moroccan Dry Fruit Truffles (see recipe)
Oatmeal Bulgur Bread (see recipe)
Orange Cornmeal Cake (see recipe)
Panettone (see recipe)
Parsnip Puree (see recipe)
Party Bread (see recipe)
Pecan Sandies (see recipe)
Perfect Party Cake (see recipe)
Pfeffernüsse Cookies (see recipe)
Plain White Bread (see recipe)
Potatoes Baked With Parmiggiano (see recipe)
Potato Crisps (see recipe)
Potato Kugel (see recipe)
Pumpkin Apple Bread (see recipe)
Pumpkin Bread Pudding With Caramel Sauce (see recipe)
Pumpkin Challah (see recipe)
Pumpkin Cupcakes (see recipe)
Pumpkin Latkes (see recipe)
Pumpkin Muffins (see recipe)
Pumpkin Pasta Bake With Speck (see recipe)
Pumpkin Pie (see recipe)
Roasted Onion Gravy (see recipe)
Rosemary And Vinefruit Bloomer (see recipe)
Raisin Scones (see recipe)
Roasted Onion Gravy (see recipe)
Roasted Pumpkin & Bell pepper Salad (see recipe)
Smoked Salmon & Cream Cheese Bagels (see recipe)
Spätzlis (see recipe)
Spicy Roasted Chickpeas (see link)
Stir-Fried Matzah Balls With Bell Peppers (see recipe)
Super Tasty Caramelized Onions (see recipe)
Sweet And savory Meatball (see link)
Sweet Plantains (see recipe)
Swiss Quark Cheese Tart (see recipe)
Tex Mex Cornmeal Bread (see recipe)
Toad In The Hole (see recipe)
Tiny Curry Scones (see recipe)
Upside-Down Honey Cheesecakes (see recipe)
Warm Beetroot With Sour Cream (see recipe)
Zimtsterne Cookies (see recipe)

PUMPKIN CUPCAKES

Autumn is a wonderful season on all levels. Culinarily speaking, it is harvest time and the stalls are full with gorgeous vegetables and fruits. Nature is colorful and so are our plates too...

On Halloween morning (Saturday the 31st of October), I still had not yet prepared anything in order to celebrate this special day, so I thought that I'd better get busy in the kitchen and come up with something to mark the event.

As I usually do when I'm looking for ideas, I went online and googled my way through the net. I was looking for an easy recipe that would both be scrumptious and not too fussy to make (time was limited). That's how I stumbled upon a "Pumpkin Cupcakes" recipe that would give me the opportunity to use the pumpkin puree and the tons of cream cheese I had on stock in my fridge.

I could not have chosen a more delightful recipe. Those "Pumpkin Cupcakes" turned out wonderfully spicy, lusciously moist as well as light and so pretty with their delightfully fluffy frosting. The pumpkin pie flavors of the cakes blended so well with the orangy, sweet and slightly tangy taste of the cream cheese frosting.

Heavenly like a kiss and regressively irresistible like playful innocence!

~ Pumpkin Cupcakes With Cream Cheese Frosting ~
Recipe by Gastronomer at "Gas-tron-o-my" (USA) and adapted by Rosa @ Rosa's Yummy Yums.

Makes 22 cupcakes and about 2 cups of frosting.

Ingredients for the cupcakes:
2 Cups (255g) All-purpose flour
1 Tsp baking soda
1 Tsp Baking powder
1 Tsp Sea salt
1 Tsp Ground cinnamon
1 Tsp Ground ginger
1/4 Tsp Freshly grated nutmeg
1/4 tsp Ground allspice
1 Cup (240g) Packed light-brown sugar
1 Cup ( 210g) Granulated sugar
1/2 Cup (120g) Unsalted butter, at room temperature
1/2 Cup (105g) Vegetable oil
4 Large eggs, lightly beaten
1 can (15 oz/450g) Pumpkin puree
Ingredients for the frosting:
8 Ounces (240g) Cream cheese, at room temperature
8 Tbs (1 stick/120g) Unsalted butter, cut into pieces, room temperature
1 Cup (120g) Confectioners’ sugar
1 Tsp Pure vanilla extract
1/2 Tsp pure orange extract

Method for the cupcakes:
1. Preheat oven to 180° C (350° F).
2. Line cupcake pans with paper liners; set aside.
3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.
4. In a large bowl, whisk together, brown sugar, granulated sugar, butter, oil and eggs. Add dry ingredients, and whisk until smooth.
5. Whisk in pumpkin puree.
6. Divide batter evenly among liners, filling each about 2/3 of the way.
7. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed.
8. Transfer to a wire rack; let cool completely.

Method for the frosting:
9. Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. 10. Gradually add butter, and continue beating until smooth and well blended.
11. Sift in confectioners’ sugar, and continue beating until smooth.
13. Add vanilla and orange extract, and stir to combine.
14. Top the cupcakes with the frosting and decorate as desired.

Remarks:
I recommend you to use the following pumpkin: Potimarron (French) = Hokkaido Pumpkin = Chestnut Pumpkin = Baby Red Hubbard = Uchiki Kuri = Chinese Pumpkin = Japanese Pumpkin = Sugar Pumpkin. You can also make this pudding with Butternut squash, but it will be less tasty.
To obtain fresh puree, take your pumpkin, cut it in half, deseed it and peel it, then cut it in cubes and steam. Once it is cooked, mash the pumpkin flesh. It has to be a very smooth and thick (not to wet) puree.

Serving suggestions:
Serve those cupcakes for afternoon tea with a hot drink of your choice (tea, coffee, caffè latte, hot milk, etc...).

***************

~ Cupcakes Au potimarron, Glaçage Au cream Cheese ~
Recette par Gastronomer de "Gas-tron-o-my" (USA) et adaptée par Rosa @ Rosa's Yummy Yums.

Pour 22 cupcakes.

Ingrédients pour les cupcakes:
255g de Farine blanche
1 CC de Bicabonate de soude
1 CC de poudre à lever/cake
1 CC de Sel de mer
1 CC de Cannelle en poudre
1 CC de Gingembre en poudre
1/4 de CC de Noix de muscade en poudre
1/4 CC de Tout-épice en poudre
240g de Sucre brun clair
210g de Sucre cristallisé
120g de Beurre non-salé, à température ambiante
105g d'Huile d'arachide
4 Gros oeufs, à température ambiante
450g de Purée de potimarron
Ingrédients pour le glaçage:
240g de Cream cheese, à température ambiante
120g de Beurre non-salé, à température ambiante
120g de Sucre en poudre
1 CC d'Extrait de vanille pure
1/2 CC d'Extrait d'orange

Méthode pour les cupcakes:
1. Préchauffer le four à 180° C.
2. Placer les caissettes en papier dans les moules à cupcakes.
3. Dans un bol moyen, mélanger ensemble la farine, la bicarbonate, la poudre à lever, le sel et les épices.
4. Dans un grand bol, battre ensemble les sucres avec l'huile et le beurre. Ajouter les oeufs, puis incorporer les ingrédients secs. Bien mélanger afin d'obtenir une pâte homogène.
5. Incorporer la purée de potimarron.
6. Remplir les caissettes au 2/3.
7. Cuire pendant 20 à 25 minutes ou jusqu'à ce qu'un couteau inséré au centre d'un cupcake en ressorte propre.
8. Mettre les cupackes sur une grille et laisser refroidir.

Méthode pour le glaçage:
9. Mettre le cream cheese dans un bol moyen et le ramollir à l'aide d'une spatule.
10. Ajouter le beurre et battre afin d'obtenir un mélange léger.
11. Ajouter le sucre en poudre tamisé et continuer à battre le mélange afin d'obtenir un mélange homogène et léger.
13. Ajouter la vanille ainsi que l'extrait d'orange et bien l'incorporer.
14. Glacer les cupcakes et les décorer selon votre envie.

Remarques:
Je vous recommande d'utiliser les courges suivantes: Potimarron (potiron doux d'Hokkaido/courge de Chine) ou la courge Butternut (bien moins goûteuse que le potimarron).
Pour obtenir de la purée fraîche, prenez votre potimarron, coupez-le en deux, enlevez les graines et pelez-le, coupez-le en cubes grossiers et faites-les cuire à la vapeur. Une fois cuits, écrasez-les (ou passez-les au mixer) afin d'obtenir une purée fine et épaisse (pas trop liquide).

Idées de présentation:
Servir ces cupcakes à l'heure du thé avec une bonne boisson chaude (thé, café, caffè latte, lait chaud, etc...).

THANKSGIVING 2008 - FOOD IDEAS

As most of you must already know, our fellow Americans will be celebrating Thanksgiving on Thursday the 27nd of November 2008.

It is a good occasion for all the non-American people around the world to discover a different tradition as well as for all of us food addicts to rejoice at the prospect of collecting many scrumptious recipes which might be very useful for our Christmas and New Year meals (or any time of the year)!

In order to help you choose a dish or find a menu idea, I have compiled a few interesting links and recipes specially for you. I'm pretty sure that during those festivities, you surely don't want to be haunted by nightmares or depressed and stressed while anticipating all the cooking or baking you'll have to do! Well, here's what might calm you down and make it all a little smoother...

My recipes for Thanksgiving:
Almond And Curry Bread (see recipe)
American Pancakes (see recipe)
Apple And Cheddar Quiche (see recipe)
Apple Latkes (see recipe)
Bagels (see recipe)
Banana Bread Pudding (see recipe)
Banana Walnut Bread (see recipe)
Bostoni Cream Pie (see recipe)
Cantuccini (see recipe)
Caribbean Banana Soup (see recipe)

Challah Bread (see recipe)
Chestnut Jam Bites (see recipe)
Chocolate Mousse (see recipe)
Chocolate Walnut Fudge (see recipe)
Chopped Liver (see recipe)
Cinnamon, Chestnut & Persimmon Muffins (see recipe)
Cinnamon Granola (see recipe)
Corned Beef Scrapple Or Ponhaws (see recipe)
Deadly Blondies (see recipe)
Dream Bars (see recipe)
Festive Challah (see recipe)
Fragrant Swedish Rye Bread (see recipe)
Greek Lemon Roasted Potatoes (see recipe)
Greek Pork Stew With Quinces (see recipe)
Hazelnut Cake (see recipe)
Hazelnut Nougatine (see recipe)
Honey Cinnamon Graham Crackers (see recipe)
Italianesque Meatloaf (see recipe)
Kriegskuchen - "War Cake" (see recipe)
Lump Egg Pasta With Saffron Sauce (see recipe)
Luscious Pumpkin Jam (see recipe)
Maluns (see recipe)
Maple Glazed Brussel Sprouts And Potatoes (see recipe)
Moroccan Dry Fruit Truffles (see recipe)
Orange Cornmeal Cake (see recipe)
Panettone (see recipe)
Parsnip Puree (see recipe)
Party Bread (see recipe)

Perfect Party Cake (see recipe)
Pfeffernüsse Cookies (see recipe)
Plain White Bread (see recipe)
Potatoes Baked With Parmiggiano (see recipe)
Potato Crisps (see recipe)
Potato Kugel (see recipe)
Pumpkin Apple Bread (see recipe)
Pumpkin Bread Pudding With Caramel Sauce (see recipe)
Pumpkin Challah (see recipe)
Pumpkin Latkes (see recipe)
Pumpkin Muffins (see recipe)
Pumpkin Pasta Bake With Speck (see recipe)
Pumpkin Pie (see recipe)
Roasted Onion Gravy (see recipe)
Rosemary And Vinefruit Bloomer (see recipe)
Raisin Scones (see recipe)
Roasted Onion Gravy (see recipe)
Roasted Pumpkin & Bell pepper Salad (see recipe)
Smoked Salmon & Cream Cheese Bagels (see recipe)
Spätzlis (see recipe)
Spicy Roasted Chickpeas (see link)
Stir-Fried Matzah Balls With Bell Peppers (see recipe)
Super Tasty Caramelized Onions (see recipe)
Sweet And savory Meatball (see link)
Sweet Plantains (see recipe)
Swiss Quark Cheese Tart (see recipe)
Tex Mex Cornmeal Bread (see recipe)
Toad In The Hole (see recipe)
Tiny Curry Scones (see recipe)
Warm Beetroot With Sour Cream (see recipe)
Zimtsterne Cookies (see recipe)

Interesting links:
All Recipes (see link)
Bon Appétit (see link)
Epicurious (see link)
Foodnetwork (see link)
Food & Wine (see link)
Holidays.net (see link)
Recipezaar (see link)

HAVE A GREAT TIME WITH YOUR FAMILY & FRIENDS!

PUMPKIN BREAD PUDDING - CARAMEL SAUCE

Around the beginning of October, I was contacted by an American foodie from Maryland who had stumbled upon my blog while she was doing a Google search in order to find the site of a certain organic food store (Le Marché De Vie) in Eaux-Vives, Geneva. We exchange a few e-mails and agreed to meet up at my place so as to spend a fun afternoon together, baking something autumnal and delicious...

That's how I got to know this very friendly Graduate Institute student named Jessica who has just moved here from Washington, DC in September and with whom I share a passionate interest in food and cooking/baking.

As we wanted to make a pumpkiny fall/Thanksgiving treat that would be scrumptious, yet not too time-consuming, we opted for a Bon Appétit (you can't go wrong with them) recipe that we found on Epicurious. It sounded so highly promising and droolworthy that we had to make it!

So, a few days later, she came to my place. We got along straight away and chatted like crazy all afternoon while we were preparing what was going to be the most luscious and dirty bread pudding I have ever come across!

This luxurious "Pumpkin Bread Pudding With Caramel Sauce" is incredibly good and lip-smackingly delicious. It is a terribly delightful dessert which will blow you off your feet. The only sound you'll be able to get out is "Mmmmmmmhhhhhhhh"!

We are not talking about just any mainstream pudding here, but about a deadly treat which is undeniably irresistible thanks to it's sheer richness and incomparable taste. The wicked combination of spongy, gooey, sticky and spicy elements contribute to this homey pudding's oomph factor...

~ Pumpkin Bread Pudding With Caramel Sauce ~
Recipe from "Bon Appétit", November 2000 and adapted by Rosa @ Rosa's Yummy Yums.

Serves 6 to 8, depending on how big you slice it.

Ingredients for the "Bread Pudding":
2 Cups (480ml) Half and half (see remarks)
1 3/4 Cups (525g) Pumpkin puree (see remarks)
1 Cup (240g) + 2 Tbs Packed Light brown sugar
2 Large eggs (~70g each)
4-5 Tsps Pumpkin Pie spice (see remarks)
2 Tsps Ground cinnamon
1 1/2 Tsp Pure vanilla extract or paste
10 Cups (about 10-ounces) 1.3cm (1/2-inch) Cubes egg bread ("Challah" type or even normal white bread)
1/2 Cup (90g) Golden raisins (see remarks)
Ingredients for the "Caramel Sauce":
1 1/4 Cups (300g) Packed light brown sugar
1/2 Cup (1 stick/120g) Unsalted butter
1/2 Cup (120ml) Double cream (35 % fat)

Method for the "Bread Pudding":
1. Preheat oven to 180° C (350°F).
2. Whisk the half and half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend.
3. Fold in the bread cubes and stir in the golden raisins.
4. Transfer mixture to 28x18cm (11x7-inch) Pyrex/glass greased baking dish.
5. Let stand 15 minutes.
6. Bake the pumpkin bread pudding until a tester inserted into the center comes out clean, about 40 minutes.


Method for the "Caramel Sauce":
7. Whisk the brown sugar and butter in heavy medium saucepan over medium heat until butter melts.
8. Whisk in the cream and stir until the sugar dissolves and sauce is smooth, about 3 minutes.
9. Serve warm with caramel sauce.

Remarks:
See info on "half and half" here. I used 1 cup milk and 1 cup thick cream (35% fat) instead.
I recommend you to use the following pumpkin:
Potimarron (French) = Hokkaido Pumpkin = Chestnut Pumpkin = Baby Red Hubbard = Uchiki Kuri = Chinese Pumpkin = Japanese Pumpkin. You can also make this pudding with Butternut squash, but it will be less tasty.
To obtain fresh puree, take your pumpkin, cut it in half, deseed it and peel it, then cut it in cubes and steam. Once it is cooked, mash the pumpkin flesh. It has to be a very smooth and thick (not to wet) puree.
Here's how to make homemade "Pumpkin Pie Spice":
Mix together 3 1/2 Tsps ground cinnamon, 2 Tsps Ground ginger, 1/2 Tsp ground allspice, 1/4 Tsp ground cloves and 1/2 Tsp ground nutmeg.
You can replace the golden raisins by dried cranberries, dried cherries, roasted pecans, etc...
This pudding freezes very well.

Serving suggestions:
If you want to be real dirty, you can also serve this pudding with some sweetened whipped cream and/or a ball of your favorite ice cream...

***************

~ Pudding Au Potimarron Et Sa sauce Au Caramel ~
Recette tirée du magazine "Bon Appétit" (USA), Novembre 2000 et adaptée par Rosa @ Rosa's Yummy Yums.

Pour environ 6 à 8 personnes.

Ingrédients pour le "Pouding":
1 Tasse (240ml) de Crème double (35% de matières grasses)
1 Tasse (240ml) de Lait
1 3/4 Tasses (525g) de Purée de potimarron non-sucrée (voir remarques)
1 Tasse (240g) + 2 CS de Sucre brun clair, tassé
2 Oeufs larges (~70g chacun)
4-5 CC d'Epices à Pumpkin Pie (voir remarques)
2 CC de Cannelle moulue
1 1/2 CC d'Extrait de vanille pure
10 Tasses (~300g) de Brioche (type "Challah" ou de pain blanc) rassie, coupée en cubes (1.3cm)
1/2 Tasse (90g) de Raisins clairs (voir remarques)
Ingrédients pour la "Sauce Caramel":
1 1/4 Tasses (300g) de Sucre brun clair
1/2 Tasse (120g) de Beurre non-salé
1/2 Tasse (120ml) de Crème double (35 % de matières grasses)

Méthode Pour le "Pouding":
1. Préchauffer le four à 180° C (350°F).
2. Battre ensemble la crème, le lait, la purée de courge, le sucre brun clair, les oeufs, les épices à Pumpkin Pie, la cannelle et l'extrait de vanille.
3. Incorporer les cubes de pain rassi au mélange liquide et ajouter les raisins. Bien mélanger.
4. Transférer le tout dans un plat en Pyrex (beurré) de 28x28cm.
5. Laisser reposer pendant 15 minutes.
6. Cuire le pouding pendant environ 40 minutes, jusqu'à ce que le pointe d'un couteau en ressorte propre.
Méthode pour la "Sauce Caramel":
7. Dans une petite casserole, à feu moyen, faire fondre le beurre avec le sucre.
8. Incorporer le crème, puis fouetter le mélange pendant environ 3 minutes, jusqu'à ce que le sucre ait fondu et que la sauce soit homogène/lisse.
9. Servir chaud avec la sauce au caramel.

Remarques:
Je vous recommande d'utiliser les courges suivantes:
Potimarron (potiron doux d'Hokkaido/courge de Chine) ou la courge Butternut (bien moins goûteuse que le potimarron).
Pour obtenir de la purée fraîche, prenez votre potimarron, coupez-le en deux, enlevez les graines et pelez-le, coupez-le en cubes grossiers et faites-les cuire à la vapeur. Une fois cuits, écrasez-les (ou passez-les au mixer) afin d'obtenir une purée fine et épaisse (pas trop liquide).
Voilà comment faire son "Pumpkin Pie Spice" maison:
Mélanger ensemble 3 1/2 CC de cannelle en poudre, 2 CC de gingembre en poudre, 1/2 CC de tout-épice en poudre, 1/4 CCde clous de girofle en poudre et 1/2 CC de noix de muscade en poudre.
Vous pouvez remplacer les raisins par des cranberries séchées, des cerises séchées, des noix de pécan torréfiées, etc...
On peut tout à fait congeler ce pouding.

Idées de présentation:
Si vous voulez vraiment être "cochons", pourquoi ne pas accompagner ce pouding d'un peu de crème fouettée sucrée et/ou d'une boule de votre glace préférée?...

ROASTED PUMPKIN & BELL PEPPER SALAD

Halloween is very close and pumpkin season is here again, so I thought that it would be a good idea to share with you the recipe for a delightful pumpkin salad that I invented on the spur of the moment, as I was asked to bring a salad on the occasion of a delectable Sardenian (Italy) dinner at Jessica & Jonathan's place (see Jessica's post here)...

I wanted a dish that would be very flavorful, vibrantly colorful, festive and Italianesque. After a long session of googling, notetaking and thinking, I finally came up with a gorgeous idea: I was going to make an antipasti-like salad that would be very versatile and could be paired easily with just any main dish and served at any occasion (picnics, parties, potlucks, Sunday meals, Halloween, Thanksgiving, etc...).

Although I'm not the kind of person who likes to praise my exploits in the kitchen, I must say that this "Roasted Pumpkin & Bell Pepper Salad" was/is awesome. The flavor of the vegetables are sublimated by this dishe's delightfully garlicky, mustardy, maple-kissed, nectarous and sour dressing, and by it's nut and bacon sprinkles. With it's rich, smoky, sweetly acidulated, caramelly taste as well as it's interestingly contrasting textures (crunchy and soft), this salad will captivate your tastebuds and conquer your gourmet heart!

It feels like being on holiday in the Mediterranean...

~ Roasted Pumpkin & Bell Pepper Salad ~
Recipe by Rosa @ Rosa's Yumy Yums 2008.

Serves 4-6 people.

Ingredients for the "Salad Dressing":
6 Tbs Virgin olive oil
The juice of 1 big lemon
1 Tbs Sweet mustard (see remarks)
1 Tbs Maple syrup
1 Tsp Thai sweet chili sauce
1/2 Tsp Pimenton (or any smoked paprika)
3 Cloves garlic, crushed
Sea salt, to taste
Black pepper, to taste
Ingredients for the "Salad":
700g Pumpkin (see remarks), peeled, seeded, and cut in 4cm (1 1/2-inch) chunks
3 Bell peppers (red and green), halved and seeded
3 Big onions, halved and sliced
A handful hazelnuts, roasted and chopped coarsely
6 Slices of bacon, fried until crispy and broken into chips

Method:
1. Preheat the oven to 250°C (450° F).
2. Line a baking tray/sheet with baking paper.
3. Place the pumpkin chunks, bell peppers (face up) and sliced onions in a single layer on the baking tray.
4. Spray with some olive oil and turn to coat evenly.
5. Season with sea salt and freshly ground black pepper.
6. Roast the vegetables, turning once, for 20-30 minutes or until golden and tender (not overcooked/you might have to remove the bell pepper halves before the pumpkin chunks).
7. Remove from the oven. Wrap the bell pepper halves in aluminium foil. Set aside to cool (totally or not).
8. Meanwhile, mix together all ingredients for the dressing.
9. Peel the bell peppers and cut them into strips.
10. Cut the pumpkin into bite-sized cubes.
11. Place in a dish and drizzle evenly with the dressing.
12. Let marinade a few minutes at room temperature (if served warm) or in the fridge for a few hours or overnight (if served cold).
13. Just before serving, sprinkle with the roasted hazelnuts and bacon chips.
14. Serve.

Remarks:
If you want to use another oil (vegetable or nut), feel free to experiment (walnut, flaxseed, peanut, colza, etc...).
I used Münchner mustard (German) for this salad, but you can also use any other sweet mustard (Swedish, etc...).
Choose a variety of pumpkin which is sweet, flavorful and which doesn't disintegrate during the baking process (sugar pumpkin, butternut squash, kabocha, baby bear, etc...).

Serving suggestions:
Serve this salad warm or cold, as a starter dish or as a side dish, alone or as an accompaniment to meat, fish, cheese, hard-boiled eggs, etc...

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~ Salade De Courge Et Poivrons Rôtis Au Four~
Recette par Rosa @ Rosa's Yumy Yums 2008.

Pour 4-6 personnes.

Ingrédients pour la "Sauce A Salade":
6 CS d'Huile d'olive extra vierge
Le jus d'un gros citron
1 CS de Moutarde douce (voir remarques)
1 CS de Sirop d'érable
1 CC de Sauce au piment douce (thaï)
1/2 CC de Pimenton (ou n'importe quel autre paprika en poudre fumé)
3 Gousses d'ail, écrasées
Sel de mer, à volonté
Poivre noir fraîchement moulu, à volonté
Ingrédients pour la "Salade":
700g de Courge (voir remarques), pelée, nettoyée et coupée en morceaux de 4cm
3 Poivrons (verts et rouges), coupés en deux et nettoyés
3 Big onions, coupés (pas trop finement) en demi-lune
Une poignée de noisettes, torréifiées et hachée grossièrement
6 Tranches de bacon, grillées et croquantes, émiettées

Méthode:
1. Préchauffer le four à 250°C (450° F).
2. Couvrir une plaque de papier sulfurisé.
3. Y déposer les cubes de courge, les moitiés de poivron (peau en dessus) et l'onion - en une seule couche.
4. Sprayer avec de l'huile d'olive, de manière homogène.
5. Assaisonner avec du sel de mer et du poivre noir moulu.
6. Faire cuire au four pendant 20-30 minutes (en retournant une fois) jusqu'à ce que les légumes soit tendres (pas trop cuits/les poivrons devront être retirés un peu avant la courge) et bien dorés.
7. Sortir du four. Emballer les poivrons dans du papier aluminium. Mettre de côté et laisser refroidir (complètement ou non).
8. Pendant ce temps, mélanger tous les ingrédients pour la sauce à salade.
9. Peler les poivrons et les couper en lanières.
10. Couper la courge en bouchées.
11. Mettre les légumes dans un plat et recouvrir de manière homogène avec la sauce.
12. Laisser mariner pendant quelques minutes (si la salade est mangée tiède) et quelques heures ou toute une nuit au frigo (si la salade est mangée froide).
13. Juste avant de servir, décorer avec les noisettes et le bacon émiétté.
14. Servir.

Remarques:
Pour cette salade, vous pouvez utiliser l'huile de votre choix (noix, lin, arachide, colza, etc...). Expérimentez!
J'ai utilisé de la moutarde douce bavaroise en provenance de Munich (Allemagne), mais vous pouvez prendre n'importe quelle autre moutarde douce (Suède, etc...).
Je vous recommande de choisir une courge qui ne se désintègre pas à la cuisson, qui a du goût et qui est sucrée (courge musquée, butternut, courge baby bear, courge kabocha, etc...).

Idées de présentation:
Servez cette salade tiède ou froide, en guise d'entrée ou d'accompagnement, avec de la viande, du poisson, du fromage, des oeufs durs, etc...