Pumpkin cooking with Vince and Joes

'Tis the season for all things pumpkin!

Executive Chef Angelo Loria from Vince & Joe's Gourmet Market joins us in the FOX 2 Cooking School with a few pumpkin recipes to add to your recipe box. You can get their recipes below for pumpkin and apple cider soup; roasted pumpkin risotto; and pumpkin and beef stew.

Vince & Joe's Gourmet Market is located in Clinton Township and Shelby Township. For more information on the market, visit www.vinceandjoes.com.

Yield: 1 gallon
Pumpkin 2 ½ lbs.
Vegetable oil 3 oz.
Onions diced 12 oz.
Leeks, light green and white part only, chopped 12 oz.
Carrots, diced 6 oz.
Celery, diced 6 oz.
Ginger, ground 1 tsp.
Allspice, ground 3/4 tsp.
Nutmeg, ground 1 tsp.
Cumin, ground 1 ½ tsp.
Salt 1 tsp.
Cider 1 ½ pints
Chicken stock 2 qts.
Salt, pepper to taste
Dried Cranberries and Toasted Walnuts

1. Heat oil in a stockpot and sweat the diced onions, leeks, carrots and celery with the ground spices and the teaspoon of salt until soft.
2. Deglaze with cider. Add the pumpkin and stock. Simmer until all the ingredients are tender.
3. Puree the soup in the blender until smooth and pass through a china cap. Fill blender ¼ of the way, and hold top using towel. SOUP WILL BE EXTREMELY HOT.  Adjust consistency with additional cider and stock as needed. Correct seasoning.
4. To serve, ladle into cup or bowl and garnish with cranberries and walnuts.

5 slices of bacon, diced
1 pie pumpkin, small
5 cups chicken broth
2 tablespoons olive oil
1 onion,  finely chopped
2 cups Arborio rice
3 cloves garlic; minced
1 cup white wine
Dash of nutmeg
Salt and pepper
1 cup grated asiago cheese
1 Tablespoon butter

1. Cut up a pumpkin into 4  pieces. You do not need to remove the skin.  Remove the seeds.
2. Roast in a 375 degree oven for about 30 minutes, or until very soft. Scoop the flesh out of the skins and mash with a spoon.
3. In a large saucepan over medium heat begin to render the bacon until crisp, remove bacon.
4. Add the olive oil, butter, and onion and cook until translucent. 
5. Add the arborio rice. Coat the rice in the oil for 2 minutes. Add in the wine and allow to evaporate. Once the liquid evaporates begin adding the chicken broth a ½ cup at a time while stirring constantly.
6. Allow the liquid to evaporate completely before adding more broth. This should take about 20 minutes.
7. After risotto is al dente finish with the nutmeg, salt, pepper, cheese and stir in the pumpkin.

Yield: Serves about 4
½ pounds beef stew meat,1 inch cubes or 4ea - 8oz pieces of beef short ribs
Black pepper
¼ cup all-purpose flour
2 tablespoons butter
2 tablespoons vegetable oil
1 spanish onion, large diced
3 medium carrots, peeled and diced
3 medium parsnips, peeled and diced
2 ribs celery, diced
3 cloves garlic, pressed through garlic press
2 medium russet potatoes, peeled and diced
1 ea rosemary, thyme, and sage
1 ea pie pumpkin halved, seeded and roasted or 15 ounce can organic pumpkin puree
3 ½ cups beef stock, hot
1 tablespoon fresh thyme leaves
1 tablespoons chopped flat-leaf parsley
¼ cup melted butter

Preheat oven to 350-
1. Add the beef stew meat into a medium bowl, and sprinkle over a couple of good pinches of salt and black pepper, as well as the flour; toss everything with your fingers to coat the meat well.
2. Place a large pot over medium-high heat, and add in the butter and the oil; once nice and hot, add the beef pieces in (work in a couple of batches if necessary), and allow them to sear for a few minutes until deeply browned on all sides.
3. When the last of the beef is seared, remove and add in the onion, parsnips, carrot and celery, and stir to combine the ingredients; allow this mixture to cook for about 3-4 minutes, stirring frequently.
4. Stir in the garlic until fragrant then add in the potatoes, fresh herbs, plus the pumpkin puree; stir to combine.
5. Add in the hot beef stock, and stir to combine; bring pot to a simmer, add beef to pot, cover and place in oven until meat is tender, about 1.5 hours.
6. To finish the stew, add in the thyme and parsley; keep hot.