Our Creative Cooking Crew’s October challenge: It’s Halloween. What’s in your cauldron?
Trick or treat? horror film-inspired? creepy dishes? black and orange? Interpret it as you like.
We always look forward to Halloween especially here in Manhattan. The Village Halloween Parade is always a photographer’s dream. So much talent and you get to dress up and have fun. For this challenge I invited three dear friends to share this dinner.
Thinking of black and orange, I came up with forbidden rice medley. This is my first time working with this rice and now I’m hooked. It takes longer to cook but the result is a rice that is aromatic and nutty.
Cook 1 cup of rice as instructed, but please add a bit of salt. The ingredients added: roasted butter nut squash, corn, sweet potato and mango, a cup of each, diced. Place on baking sheet the squash and sweet potato, mix with a few tablespoons of olive oil, salt and pepper for about 20 minutes in a preheated oven at 350 degrees. Before serving rice add the roasted veggies, mango, salt and pepper.
We are very lucky to have found the International Market on the West Side of Manhattan which specializes in Greek foods. They take all the hassle of having to spend hours preparing the octopus. At $20.00 a pound, it is quite expensive, but the end results are great.
Take a heated sauté pan and add three tablespoons of olive oil, three cloves of sliced garlic and immediately the octopus. Sauté octopus for about 5 minutes. Before serving mix 1/2 cup olive oil, 1/3 cup red wine vinegar, 2 table-spoons of Greek seasoning mix and pour over octopus.