The Foodie Report
Ruminations on food, cooking in and eating out in our area.

It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at lbishop@enquirer.com.

Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.

Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.

Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.

Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

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Monday, October 22, 2007

All Pumpkin

How many ways can you think of to use pumpkin? Pie, of course, maybe cheesecake, oh, a soup. Well, Laszlo Molnar, who owns the Iron Skillet restaurant, has thought of way more than that, and is serving all kinds of pumpkin dishes from October 23 through the end of November.
Molnar makes a mean schnitzel (the best in this German town) and Hungarian dishes like goulash, but he's an inventive chef, too, and sometimes gives himself the chance to let loose. I think this menu is well worth trying--if you like pumpkin at all It includes:
Golden fried pumpkin purses
pumpkin soup with ginger cream
grilled pork tenderloin with Szechuan peppercorn pumpkin fries
pumpkin seed crusted trout with pumpkin softcorn pudding and sage brown butter
pumpkin and butternut squash ravioli with hazelnut butter
pan-seared scallops with pumpkin risotto and pumpkin seed vinaigrette
pan-seared duck breast with pumpkin spaetzle and cranberry glaze

pumpkin creme bruleee, frozen pumpkin souffle, pumpkin ice cream, pumpkin roulade, pumpkin cheesecake, and yes, pumpkin pie.

The Iron Skillet: 6900 Valley Avenue, Newtown. 513-561-6776


at 9:12 PM Blogger WestEnder said...

Nicola's has a pumpkin-filled ravioli on the menu right now.

at 9:34 AM Blogger cakegrrl2007 said...

Yummy Pumpkin Saffron Honeycake for your Thanksgiving table.

at 10:41 AM Anonymous Schottzie03 said...

Take two scoops of Graeters Pumpkin Ice Cream with one scoop of their cinnamon ice cream, top it with marshmallow topping, whipped cream and nuts...thank me later.

And...if you dare...put the whole thing on a Buskin Pumpkin spice donut!! Or two!!!

at 11:13 AM Blogger Stepf said...

oh, yum! I'm planning on baking a quiche inside tiny pumpkins, ala Ruth Reichl's Swiss Pumpkin recipe.
I love pumpkin.
My vice is Starbucks Pumpkin Spice lattes. It's the only time of year I'm tempted by sweet treats. Ooh, maybe I'll get one on my way back from the interview I"m off to do. Shh, don't tell!

at 3:40 PM Anonymous eastsider said...

Pam Sturkey used to make an absolutely incredible pumpkin cheesecake at Sturkey's. I've begged and pleaded with the people at Mesh to bring them back, but they refuse. Ugh!

at 12:30 PM Anonymous Anonymous said...

that shit all sounds fucking nasty. get some real fuckin taste buds you shit eating assholes.

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