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Pumpkin Pasta - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Pumpkin Pasta

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  • Pumpkin Pasta

    James, in honor of your pasta edit, I'll repost the Pumpkin Pasta recipe that got lost in the threads....try this one....it's a favorite!!

    We just had it made with fresh pumpkin here and it was great! (and it's slightly edited to 1 cup pumpkin instead of a can...got a bollocking on that one)

    Recipe


    2 tablespoons extra-virgin olive oil
    1 pound bulk sweet Italian sausage (or any bulk sausage)
    4 cloves chopped garlic
    1 medium onion, finely chopped
    1 bay leaf
    6 sprigs chopped sage leaves
    1 cup dry white wine
    1 cup chicken stock
    1 cup canned pumpkin
    1/2 cup heavy cream added before serving
    1/8 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    Coarse salt and black pepper

    1 pound penne pasta, cooked to al dente

    Serve on top or mix together....with Romano or Parmigiano grated over the top

    Reheats nicely too!

    ...and I will try it in the oven as a lasagna some day!
    sigpicTiempo para guzarlos..... ...enjoy every sandwich!

  • #2
    Re: Pumpkin Pasta

    Sorry, forgot the method....

    Heat a medium, non-stick skillet over medium-high heat. Add olive oil and brown the sausage, breaking it up with the back of a spoon. Transfer sausage to a paper towel-lined plate, and add the onion and garlic to the pan. Cook over moderate heat until tender but not brown. Add the wine and return the sausage to the skillet, continue to cook a couple of minutes. Add the chicken stock, heavy cream, sage and pumpkin. Bring up to a bubble and simmer until thick, a couple of minutes. Add the pasta and cheese and season with the nutmeg. Toss to coat the pasta with the sauce. Taste and check seasoning, add salt and pepper to taste. Serve the pasta garnished with a sprinkle of chives and cheese.

    Yields ~4 servings
    sigpicTiempo para guzarlos..... ...enjoy every sandwich!

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