Culinary Adventures with Camilla

Here we are in October for another installment of our #EattheWorld project, being spearheaded by Evelyne of  CulturEatz . Here's  her challenge . In February we kicked off the project with  Cuba ; in March we celebrated St. Patrick's Day with a tabletop trip to  Ireland !  Thailand  was our April destination. May had us headed to  Kenya . You get the idea. In any case for this month, she invites us to a special edition - Halloween around the World. She asked us to "choose a Halloween (or similar celebration) or scary recipe from a country of your choice and explain why you chose it or talk about the country a little bit." What spooky, delicious fun. The Halloween-y #EattheWorld Posts Camilla, Culinary Adventures with Camilla: Atole de Pinole y Vainilla  Amy, Amy's Cooking Adventures: Pan de Muerto (Mexican Day of the Dead Bread)   July, Pandemonium Noshery: Toum Lebanese Garlic Sauce   Evelyne, CulturEatz: Thai Sweet ...

Dia de los Muertos . Day of the dead. But, no, this is not a morbid holiday where zombies rule. This is about remembering. I am grateful that my boys were able to know three of their great-grandparents...and still have Jake's grandmother. But Zanne, Curt, and Matt, you are gone too soon, my friends! So, yesterday, we feasted and toasted those who we have loved and lost. We made...[click on the dish name to go to the original recipe post] Pumpkin-Potato-Pepper Enchiladas Calabeza en Tacha And, for me and Jake, we washed it all down with a 'Pay the Ferryman' Porter.

1 pumpkin, about 3-5 pounds, peeled and thickly sliced 2 C brown sugar 1 cinnamon stick 2 star anise 2 whole green cardamom 10 cloves ½ gallon water For the caramel... In a pot add the water, cloves, star anise, cinnamon stick, cardamom, and brown sugar. Bring to a boil, reduce heat, cook until liquid is reduced by half. For the Pumpkin... Preheat oven to 350 degrees. In a roasting pan bake pumpkin with caramel, for approximately an hour until pumpkin is tender, you will need to baste it every 15 to 20 minutes. Serve warm with caramel.

For our Dia de los Muertos dinner, I opened up the fridge and decided to make some enchiladas with the vegetables I had in there. So, here we go: pumpkin-potato-pepper enchiladas. Easy and filling! 2 C cubed pumpkin 1 C cubed potatoes 2 red bell peppers, deseeded and thinly sliced 1 onion, diced 4 stalks of celery, sliced olive oil dash of smoked paprika dash of ground cumin freshly ground sea salt freshly ground pepper 1/2 C chopped cilantro 2 C shredded cheese (I had colby) 1 C mozzarella pearls In a large flat-bottom pan, saute the onions and celery in olive oil until they begin to turn translucent. Add the pumpkins and potatoes and cook until fork tender. Fold in the peppers and cilantro. Season with salt and pepper to taste. Set aside. Homemade Pumpkin-Enchilada Sauce 2 t cornstarch dash of smoked paprika 1 C tomato sauce 1 C organic chicken broth 1 t ground cumin 1 T minced garlic 2 T pumpkin puree Mix all of the wet ingredients in a...