{"id":6772,"date":"2018-11-05T22:11:41","date_gmt":"2018-11-05T22:11:41","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=6772"},"modified":"2018-11-08T17:56:11","modified_gmt":"2018-11-08T17:56:11","slug":"let-thanksgiving-begin","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2018\/11\/05\/let-thanksgiving-begin\/","title":{"rendered":"Let Thanksgiving Begin!"},"content":{"rendered":"

Oh, the recipes for all things turkey day.\u00a0 They are flooding the internet as I type this.\u00a0 Me?\u00a0 I start early….with Halloween.\u00a0 And a giant pumpkin.\u00a0 I roast the bejeezus out if it.\u00a0 Why?\u00a0 To collect all the water, of course.\u00a0 This isn’t any ordinary water.\u00a0 It’s pumpkin water.\u00a0 Golden, magical, nothing else like it in the world, pumpkin water.\u00a0 It’s my secret to the best vegetable stock ever.\u00a0 Ever!\u00a0 And the jack o’lantern pumpkins have the most water in them.<\/p>\n

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Just cut that sucker in half, get those seeds out, massage the whole thing with a touch of olive oil and stick it in the oven until it starts to collapse.\u00a0 Every so often, I drain the water that sweats out while it cooks into a bowl.\u00a0 Afterwards, when the pumpkin has cooled, I squeeze the flesh nearly dry and use it for something else….anything….pie, soup, sauce….and I jar up the water and store it in the fridge for a few days to let the solids settle out.\u00a0 Then I make stock.\u00a0 This particular stock, is the base for the best dressing I’ve ever had that I’ve made year after year.\u00a0 This vegetable stock is so good, in fact, that this year I’m going to roast two pumpkins.\u00a0 Go me!<\/p>\n

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Pumpkin Vegetable Stock<\/h2>\n
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Ingredients<\/h3>
  • 2<\/span> gallons<\/span> pumpkin water<\/span><\/li>
  • 2<\/span> gallons<\/span> water<\/span><\/li>
  • 1<\/span> large onion<\/span><\/li>
  • 2<\/span> whole carrots<\/span><\/li>
  • 2<\/span> whole celery stalks<\/span><\/li>
  • 2<\/span> cloves<\/span> garlic<\/span><\/li>
  • 1<\/span> bunch green onions<\/span><\/li>
  • 1<\/span> bunch parsley<\/span><\/li>
  • Salt and pepper<\/span> I used my herbed pink salt<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Combine all the ingredients into a large stock pot and boil on medium high heat until liquid is reduced by half.\u00a0 Cool, strain, and store.\u00a0 That's it!<\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

      Oh, the recipes for all things turkey day.\u00a0 They are flooding the internet as I type this.\u00a0 Me?\u00a0 I start early….with Halloween.\u00a0 And a giant pumpkin.\u00a0 I roast the bejeezus out if it.\u00a0 Why?\u00a0 To collect all the water, of course.\u00a0 This isn’t any ordinary…<\/p>\n","protected":false},"author":1,"featured_media":6775,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2018\/11\/IMG_20181029_151853130.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-1Le","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6772"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=6772"}],"version-history":[{"count":3,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6772\/revisions"}],"predecessor-version":[{"id":6811,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/6772\/revisions\/6811"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/6775"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=6772"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=6772"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=6772"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}