Pook’s Blog

Name: Red curry Hubbard squash soup with coconut
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 2
Cuisine: Asian-American
Ingredients: 1 tbsp. olive oil; 1 small yellow onion, diced; 3 cloves garlic, minced; 2 tsp. lemongrass (if using fresh, dice only the light inner leaves, or use tube of lemongrass); 2 tbsp. red curry paste; 4 cups cooked Hubbard squash (see note); 3 cups stock (vegetable or chicken, if non vegan); 2 lime leaves (or zest of 1 lime); 1 can full fat coconut milk, divided; 2 tsp. kosher salt (Diamond Crystal); 3/4 tsp. black pepper; Roasted Hubbard squash seeds; 1/4 cup diced scallions; 2 tbsp. chopped cilantro or parsley; 1/4 cup coconut milk

Red curry Hubbard squash soup with coconut

September 30, 2021

Home » Pook’s Blog

Silky Hubbard squash soup with coconut milk and red curry paste is so full of flavor and simple to prepare. It’s a delicious twist on a fall classic. Fragrant with lemongrass and lime leaves, this fall soup recipe will be one of your favorite Hubbard squash recipes.

Top with fresh herbs and roasted Hubbard squash seeds for a bit of texture and crunch.

Hubbard squash soup with swirls of coconut milk and roasted Hubbard squash seeds on top.

Curried squash soup is easy enough for a midweek dinner, but it is also right at home on your holiday table. We fell head over heels for this soup with the first spoonful.

Hubbard squash soup with coconut milk

It is soup season and I am all about it. I love soups and this one has shot straight to the top of the list.

Red curry paste provides just a bit of heat, the coconut milk provides creaminess and the fragrant lime leaves and lemongrass give it a hit of bright citrus flavor.

Because it is a puréed soup, it is sippable. I poured it into a mug and sipped the leftovers for lunch. You could also pour it into a thermos and take it with you.

Coconut Hubbard squash soup with red curry in white bowl on a dark background.

Check out this quick read on how to cook Hubbard squash if this variety is new to you. This recipe can be made with red kuri squash (a relative of Hubbard), butternut squash or kabocha, if you need to substitute.

It’s also Whole30 compliant, which was a big win. We did our first Whole30 and I was trying to come up with something delicious for dinner – mission accomplished.

Ingredients

You can find most of the ingredients for this curried squash soup in the Asian aisle at the grocery store. Coconut milk and red curry paste are fairly common now. The lemongrass at my market was a bit lackluster, so I chose a tube of lemongrass in the produce section (you can find it near the fresh herbs).

Use vegetable stock to keep it vegan, or chicken stock if that is your preference. Use what you have and what you prefer.

Lime leaves are available at Asian markets or online. They almost always have two leaves attached together like the photo above. A little goes a long way, you’ll only need a couple of leaves to flavor the entire pot of soup. You can substitute with a bit of lime zest, if needed.

How to make coconut curry squash soup

In a heavy-bottom 3 quart pot, cook the onions until they are translucent. Then add the red curry paste and lemongrass to the pot. Let it cook for a few minutes, until it is fragrant.

Finally, add the squash, stock, lime leaves, salt and pepper to the pot and let it simmer for about 30 minutes. This allows the lime leaves time to infuse the soup with their flavor.

Step by step photos to make curried squash soup with coconut milk.

After the coconut milk goes in, all that’s left to do is blend it up. I used my immersion blender to purée it, which I recommend. I’ve linked to the one that I own and love, if you are looking for a new one.

You can also use a traditional blender, but be careful to vent the top if you choose this method.

Puréeing soup with an immersion blender in a gray Dutch oven.

This Hubbard squash soup is smooth as silk, and it is definitely one that will go into our easy fall soup recipes rotation.

This is what your soup will look like after you’ve puréed it. It will become thick, creamy and so smooth.

A sprinkling of fresh herbs, like cilantro or parsley and scallions gives it a nice punch of color and the roasted squash seeds provide crunch.

Curried squash soup with coconut milk with herb garnish and roasted pumpkin seeds.

It is soup season, and this one is a recipe that I’ll come back to again and again.

More Hubbard squash recipes

Bowls of curried squash soup with a small bowl of roasted Hubbard squash seeds on the side.

Please share

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Yield: 2 quarts

Red curry Hubbard squash soup with coconut

Hubbard squash soup with coconut milk and red curry paste is full of flavor and simple to prepare.

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

For the soup

1 tbsp. olive oil
1 small yellow onion, diced
3 cloves garlic, minced
2 tsp. lemongrass (if using fresh, dice only the light inner leaves, or use tube of lemongrass)
2 tbsp. red curry paste
4 cups cooked Hubbard squash (see note)
3 cups stock (vegetable or chicken, if non vegan)
2 lime leaves (or zest of 1 lime)
1 can full fat coconut milk, divided
2 tsp. kosher salt (Diamond Crystal)
3/4 tsp. black pepper

For serving

Roasted Hubbard squash seeds
1/4 cup diced scallions
2 tbsp. chopped cilantro or parsley
1/4 cup coconut milk

Instructions

In a large, heavy-bottomed pot, heat olive oil over medium heat.
Add onions and garlic. Sauté for 6 - 7 minutes until onions have softened.
Add lemongrass and red curry paste to the pot and cook for an addition 2 - 3 minutes, then add Hubbard squash, stock, lime leaves, salt and pepper.
Simmer for 30 minutes to allow lime leaves to infuse the soup. (If using lime zest, reduce the simmering time to 20 minutes and add zest with coconut milk at the end.)
Remove lime leaf from the pot and discard. Add 1 cup coconut milk to soup and purée until smooth.
Drizzle remaining coconut milk into soup bowls when serving and swirl with a spoon. Top with toasted squash seeds or herbs, if desired.

Notes

I used roasted Hubbard squash for my soup. You can use raw squash in your soup, it will cook in the stock. Test for doneness with a knife (or fork) to make sure it is soft before adding coconut milk and blending.

I used Thai kitchen red curry paste to keep it Whole30 compliant. It is widely available in grocery stores.

Recipe serves 4 as a main or 8 as an appetizer.

Day of The Dead Cupcakes

September 28, 2021

Home » Pook’s Blog

Celebrate Halloween with these chocolaty Day of the Dead cupcakes. Perfect for a Día de los Muertos party, these Mexican chocolate cupcakes are festive and delicious. With colorful sugar skull decorations and fun sprinkles, these cupcakes will be the hit of your Día de los Muertos fiesta! But, that’s not all. These delicious cupcakes have a unique ingredient, scroll down to find out what it is!

Day of the Dead Cupcakes on black background

For a Mexican-themed Halloween party, add these easy pumpkin empanadas to your menu!

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Sugar skull cupcakes

When I was thinking about this recipe, the one thing I knew I wanted to use was a colorful sugar skull as decoration. I found the perfect edible cupcake toppers for these day of the dead cupcakes and am absolutely enamored with them. They are full of color and they’re the exact size needed to top a standard cupcake.

Day of the dead desserts with sugar skull decorations and sprinkles.

Day of the dead cupcakes

Halloween is a fun time of year, lots of ghostly treats and goblin eats. I mean, all you have to do is say “trick or treat” and people give you candy. For FREE. That’s a holiday I can get behind.

I used this colorful sprinkle mix to decorate the cupcakes, then topped them with an edible sugar skull decoration.

What is Día de los Muertos?

Since the movie Coco came out, I think people have a better understanding that it is not the Mexican version of Halloween. It is a time to remember friends and family who have passed on. In Mexico, people go to the cemeteries to give the departed offerings of their favorite things.

Day of the dead cupcake with sugar skull decoration and flower

They’ll often leave food and drinks, candles, photos and little trinkets. It may sound a bit morbid, but it’s quite the opposite. It’s a celebration of life and it’s full of color, which is why I wanted to share these Day of the Dead cupcakes with you.

Mexican Chocolate Cupcakes

What makes Mexican chocolate different? It has cinnamon in it, which gives it a really nice flavor and makes these Mexican chocolate cupcakes extra delicious.

I remember a long time ago having chocolate in Mexico that had ground almonds in it as well. If you don’t have an allergy and you won’t be serving these to anyone with a nut allergy, a tablespoon of very finely ground almonds or a drop of almond extract would be great here.

Mexican chocolate is sold in round tablets that are scored in wedges (like a pie). Because it has sugar in the chocolate, you can melt it into hot milk for “instant” Mexican hot chocolate.

Day of the Dead cupcakes with sugar skull decorations and Mexican chocolate

Día de los Muertos cupcakes

Skulls are often decorated with marigolds, so I gave my cupcakes a little floral flair. Totally edible. All of it, even the flowers!

If you can’t find marigolds, nasturtiums are also edible or you can look for edible flowers in your local gourmet market.

Day of the dead cupcakes with flowers and sugar skulls

The flowers are of course optional, but I love how they look on this cupcake and they give it an authentic feel.

Day of the Dead recipes

If you are having a Día de los Muertos celebration, here are a few recipes to make your party auténtica!

• Atole – a thick, creamy drink made from corn. Add a bit of Mexican chocolate to turn it into champurrado
• Pan de Muerto – literally translates as “bread of the dead”
• Make your own Sugar Skulls – found all over Mexico during the month leading up to day of the dead

What can I serve with these day of the dead cupcakes?

If you love these day of the dead cupcakes, please give the recipe 5 stars!

I hope you love this recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

More cupcake recipes

Yield: 14 cupcakes

Day of the Dead Cupcakes

Day of the dead cupcakes are bright, colorful and so chocolaty.

Prep Time 10 minutes

Cook Time 22 minutes

Additional Time 30 minutes

Total Time 1 hour 2 minutes

Ingredients

For the Cupcakes

3 oz chocolate, mexican
1/2 cup water, boiling
1/3 cup cocoa powder, dark, not Dutch-processed
1 cup flour, all purpose
1/2 tsp salt
3/4 tsp baking soda
6 tbsp butter, unsalted
1/2 cup dark brown sugar, lightly packed
1/2 cup sugar
2 eggs
1 tsp vanilla, mexican
1/4 tsp cayenne pepper , (optional)

Buttercream

3 sticks butter, unsalted, room temperature
4 cups powdered sugar
1/2 tsp salt
1 tbsp milk
1 tbsp vanilla

Decorations

sprinkles
sugar skulls

Instructions

Make Cupcakes

Preheat oven to 350°F (176°C) and line cupcake pans with 14 papers.
In a small bowl, combine chocolate, cocoa powder and boiling water. Stir to melt and set aside to cool.
In a medium bowl, combine flour, baking soda and salt, whisk to combine and set aside.
(add cayenne if using)
In a large bowl, beat butter and sugars together with an electric hand mixer until light and fluffy (about 4 minutes).
Add eggs one at a time, then vanilla.
Add half of the flour mixture and beat just to combine.
Add half of the chocolate mixture and beat just to combine.
Repeat with remaining flour mixture and chocolate.
Bake for 18 - 22 minutes, or until a toothpick comes out with a few moist crumbs.
Cool on wire rack.

Make Buttercream

Combine butter and half of the powdered sugar in a medium bowl.
Using an electric mixer, beat together until combined, then slowly add the remaining sugar. Add salt, milk and vanilla.
Beat for 4 - 5 minutes until very fluffy.

Decorate with sprinkles and edible sugar skulls.

Notes

Mexican chocolate substitute: to replicate the flavor of Mexican chocolate, use 3 oz of semi-sweet chocolate, plus 1/2 tsp of ground cinnamon and a drop of almond extract, if you have it.

Caramel Apple Cupcakes Apple Cider Buttercream

September 27, 2021

Home » Pook’s Blog

Caramel Apple Cupcakes with Apple Cider Swiss Meringue Buttercream are full of flavor. Fresh apple cupcakes topped with soft, billowy apple cider buttercream make the perfect autumn treat.

Caramel apple cupcakes on clear glass dessert stand. — *Caramel apple cupcakes are the perfect dessert for fall parties*

If you are a fan of apple desserts, you are sure to love this cupcake. Filled with warm spices, like cinnamon, this cupcake is sweet without overdoing it.

The cupcakes are topped with a swirl of fluffy Swiss meringue buttercream flecked with an apple cider reduction. Hands down one of my favorite cupcakes of all time.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Caramel Apple Cupcakes

While everyone is currently pumpkin-crazed, here I am in a corner with my apples. I like pumpkin as much as the next girl, but I feel like apple gets pushed out of the spotlight because of everything pumpkin-spiced.

Don’t get me wrong, I love pumpkin, but fall apples are coming in and this is the time of year when they are at their peak and shouldn’t be missed.

I have had the idea for this recipe rolling around in my head for years. It’s one of those things that sounded like a great idea, but I wasn’t sure if I could really pull it off with the intense apple/caramel/cider flavors that I craved.

The combination had to taste like caramel apple cider when eaten all together, and it does! One of the best fall cupcake flavors I’ve ever had.

Caramel apple cupcake with caramel drizzle.

The apple buttercream is everything I hoped it would be. It balances the flavor of the cupcake perfectly.

Caramel Apple Cupcake Recipe

These toffee apple cupcakes do require a smidgen of effort. You already know that the majority of the recipes here are made from scratch. So, before we get into the recipe, let me say a few things.

To make these fresh apple cupcakes, you do need to sauté the apples and let them cool before adding them into the batter. This is something you can do the night before if you are short on time.

Melting caramels into the apple cider is necessary. It gives a much better flavor than tossing caramel bits or chips into the batter (believe me, I tried it).

Does it take a few extra minutes? Yes. Is it worth it? Hell yes. You will be richly rewarded for your effort. These caramel apple cupcakes are no joke. They take a little extra time, but man oh man, they are so dang good!

Procedure

Because there are a few elements to these cupcakes, I wanted to give you the steps in order.

The first thing you want to do is bring the butter to room temp. I usually set it on the counter the night before.

Next step is reducing the apple cider. This takes about 30 minutes, so put a small pot on the back burner and just let it cook down.

Then, get your apples cooked and cooled. While they are cooking, start pulling out your ingredients to measure for the cupcake batter.

Once the apple cupcakes are in the oven, start on the apple cider buttercream.

Apple cupcake with apple buttercream on clear glass tray.

How to make Swiss meringue buttercream

If you’ve never made Swiss meringue buttercream, you are in for a treat. It is the best frosting for cakes and cupcakes. It takes patience, so don’t rush through it.

Combine egg whites and sugar in a bowl set over a pot of simmering water. Whisk until sugar is dissolved. Make sure that the sugar is completely dissolved before taking it off of the stove.

Transfer to the bowl of a stand mixer and whip until glossy peaks. Then, start adding softened butter.

When adding the butter – add in small pieces, not big chunks. It needs to incorporate properly before adding in more. This does take time, but if you try to do it too quickly, you will be disappointed in the result.

The good news is – this is another thing you can make the night before. It will be fine overnight in a cool room-temp location.

When the apple cider buttercream is made and you are ready to frost the cupcakes, make sure they are completely cooled. Because there is quite a bit of butter in the frosting, if the cupcakes are a bit warm, it will melt.

FAQ’s

Here are a few helpful tips and tricks for success:

What should I do if my meringue is runny?

Refrigerate it. Odds are that it is too warm and the butter has melted. Once you cool it down and give the butter a chance to firm up again, it will be fine!

What do I do if my buttercream looks curdled?

Warm it up a bit! The butter is likely a little too cold and needs to be warmed up a couple of degrees. If it is just a little lumpy, I hold the bowl with my hands to warm it up. If it is really stiff and curdled looking, set it over the pot of simmering water for a few seconds, then continue whipping.

How to reduce apple cider

Pour 2 cups of apple cider into a sauce pot. Bring to a boil over medium high heat and let it cook down for about 30 minutes until it is thick and syrupy. You should have roughly 2 tablespoons when it is done.

Cupcake Baking Tips

Piping lovely cupcakes didn’t happen overnight, it took practice, just like everything in life. If you are a beginner, don’t fret that they aren’t perfect, just keep at it.

I used an open star piping tip for these cupcakes. It is my FAVORITE. I use it on most of the cupcakes I make. Fill your piping bag and practice on a plate for a few minutes to get the feel of it, then scoop that buttercream back into the bag and frost the cupcakes.

Something that I do religiously is measure out all of my ingredients before I begin. I mean everything, down to the salt. That way, I know that I actually have everything I need and also, it makes the baking process go much smoother when I’m in the middle of it.

It is also a big timesaver when you prep ingredients beforehand. Because the ingredients were measured carefully, the butter has been softened, I have everything ready to go; when it’s time to bake, it’s a snap.

Lastly, use a scoop. Why use a scoop? All of the cupcakes will be uniform in size, nothing will spill over and no more sad half-filled cupcake that no one wants.

How to drizzle caramel on apple cupcakes

I used a small whisk to drizzle the caramel on these apple cupcakes. The key is to let some of it run off of the whisk before you start to drizzle.

How to drizzle caramel on cupcakes with a whisk.

If you have too much on the whisk (or spoon), it will look like globs of caramel instead of a drizzle. Practice on a cupcake or two to get the feel of it.

Then, it is simply a matter of quickly flicking your wrist back and forth over the apple cupcake and the caramel will fall in thin ribbons.

These cupcakes will be the hit of your fall parties. You really must make them, they are so very tasty!

How to store frosted cupcakes

These caramel apple cupcakes can sit at a cool room temperature. If it is warm, it’s best to refrigerate.

If you need to store these cupcakes for a few days, place in the fridge. They will need to be taken out roughly 30 minutes before being served for the frosting to soften. Remember there is a lot of butter and it will harden when refrigerated.

They can also be frozen, however, you’ll need to take them out a couple of hours before serving.

More cupcake recipes

Cupcake lover should check out these recipes too!

Shop This Recipe:

Muffin/Cupcake Pan – I like this one because of the wide edges. It is easy to grab without sticking the thumb of your oven glove into a cupcake.
Disposable piping bags – they come in handy for so many uses.
Piping tip set – This basic set contains the ones you will use most often.
Red Gingham Cupcake Papers

Your shares help this site to grow. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

I hope you love this recipe as much as we do! Please consider rating and/or commenting. I love hearing from you! Did you make these caramel apple cupcakes? Tag me on Instagram @pookspantry or share it in the Fabulous Foodie Friends Facebook group! I can’t wait to see your version!

Yield: 16

Caramel Apple Cupcake with Apple Cider Buttercream

Caramel apple cupcakes are the perfect fall treat!

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

For the CUPCAKE

2 cups all-purpose flour
1 cup granulated sugar
2 large eggs, room temp
1/2 cup 1 stick unsalted butter, room temp
1/2 cup apple cider
2 cups granny smith apple, peeled and finely diced (or grated)
1 tablespoon butter, for sauteing apples
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
10 caramel candies - I used Kraft

For the BUTTERCREAM

6 egg whites
1 1/4 cup sugar
3 sticks unsalted butter, room temp
1 tablespoon vanilla
2 cups apple cider, reduced to 2 tablespoons

For the CARAMEL DRIZZLE

10 caramel candies
1/3 cup half and half or cream

Instructions

Make the Cupcakes

Preheat the oven to 350°F. In a small pot, heat apple cider over medium heat and add the (unwrapped!) caramel candies. Slowly melt them together, stirring very frequently. This should take about 5 - 10 minutes. Set aside to cool.
Cook apples in a tablespoon of butter over medium heat for 5 minutes. Add a pinch of cinnamon and nutmeg. Cook just to soften, not too mushy. Set aside to cool.
In the bowl of a stand mixer, cream butter and sugar together.
Add eggs and vanilla, beat until fully incorporated. Scrape down the bowl.
In a separate bowl, combine flour, baking powder, baking soda, nutmeg, cinnamon and salt. Whisk to combine.
Add half of the dry ingredients into the butter mixture, stir to barely combine. Add the cider/caramel mixture, then the rest of the flour mixture. Finally, fold in the apples, making sure to scrape the bottom of the bowl.
Portion into cupcake pan and bake for 15 - 18 minutes, or until a skewer inserted in the cupcake comes out clean. Cool for 5 minutes in the pan, then remove to a cooling rack to cool completely.

While the cupcakes are baking, make the buttercream

Place a metal bowl over a pot of simmering water. Make sure the bottom of the bowl doesn't touch the water below.
Combine egg whites and sugar in the bowl and whisk very frequently, until sugar has melted into the egg whites. Test this by swiping your finger through a stream from the whisk and rub your thumb and finger together. If you feel any grains, it's not ready yet. It should be completely smooth. When the sugar has melted, remove the bowl from the heat and set aside.
In the bowl of a stand mixer with the whisk attachment, whip the egg white mixture until you have firm, glossy peaks.
On low speed, add a tablespoon of butter at a time, waiting until it is fully incorporated before adding more. When all of the butter is incorporated, add the cider reduction and the vanilla.
Whip on medium high speed until soft, fluffy but firm peaks that hold their shape.

Drizzle

Melt caramels and cream together in the microwave or on the stove, stirring frequently.
Frost cooled cupcakes and drizzle with caramel.

Notes

The apple cider reduction for the buttercream will take about 30 minutes over medium heat. It will be thick and syrupy when it's done.
If the buttercream begins to look curdled, fear not! Just keep whipping, it will come back, I promise.

Easy roasted Hubbard squash seeds

September 22, 2021

Home » Pook’s Blog

Save the seeds from your favorite Hubbard squash recipes to make a delicious, crunchy snack. Roasted Hubbard squash seeds are an easy and healthy fall treat.

Did you know that pumpkin seeds aren’t the only game in town? You can roast the seeds from all of your favorite winter squash recipes!

Roasted Hubbard squash seeds in white bowl with colorful glass in the background.

Making stuffed squash for dinner or roasting a butternut squash? You can use this method to roast those seeds too.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Can you eat Hubbard squash seeds?

Baby blue Hubbard squash seeds are not only edible, they are delicious! I used my Hubbard squash to make taco-stuffed Hubbard squash and not wanting to waste anything, I roasted the seeds.

It’s an easy, healthier snack and there are endless ways to flavor them.

How to roast Hubbard squash seeds

Follow these simple guidelines for perfect roasted squash seeds every time. The Hubbard squash that I used for this recipe weighed between 5 – 6 lbs. and it yielded 1 1/2 cups of seeds.

Each squash is different, you may have a little more or a little less, depending on the squash you purchased.

Remove seeds from Hubbard squash

When you slice the Hubbard squash in half, you’ll see a web of fibers with seeds embedded inside it. Use a large spoon to scoop the stringy membrane out and set aside.

Clean and dry the seeds

When you remove the seeds from the squash, they will be covered in a film that feels a bit slimy. The easiest way to get rid of it is to put the seeds in a fine mesh colander and rinse them under running water.

Toss them around a bit with your hand to make sure they all get rinsed clean. They don’t have to be spotless, just try to get most of it off. A little bit of flesh on our roasted Hubbard squash seeds is okay.

Spread the rinsed Hubbard squash seeds on a clean kitchen towel and dry them. You want them as dry as possible because if they are still damp, they’ll take a little longer to roast. And we’re roasting them, not steaming them.

Once they are dried, we’re ready to season them.

Season squash seeds

I’m keeping these seeds on the savory side. The seasoning will be salt, pepper, garlic, onion and paprika. It’s my “go-to” mixture for almost everything.

Let’s talk about the salt – the salt that sits on my kitchen counter is Diamond Crystal. ALL of my recipes, unless specified, are made with it.

Why? Because it is basically the perfect salt. It is found in nearly every restaurant kitchen. It has a light, clean, salty flavor and the grains are the perfect size for crushing between your fingers as you sprinkle.

If you are using regular table salt, you’ll need to reduce the amount of salt used by almost half.

Roast Hubbard squash seeds

Now that our seeds are perfectly seasoned, it’s time to roast. Roasted Hubbard squash seeds take roughly 15 – 18 minutes in the oven.

You may hear some popping and cracking coming from the oven toward the end of the baking time. That’s your cue to take a look at your Hubbard seeds.

While the seeds are roasting, toss them every 5 – 6 minutes to ensure even browning.

How to store roasted seeds

Store the roasted Hubbard seeds in an airtight container for a few days on the counter. If you want to store for a longer period, it’s best to refrigerate them because, like nuts, they can go rancid.

Toasted Hubbard seeds in small white bowl on striped kitchen towel.

To keep them for an extended time, put them in a zip-top bag and toss in the freezer.

More Hubbard squash recipes

Make some of our favorite Hubbard squash recipes and save your seeds for roasting. You can use them as a garnish!

If you love these roasted Hubbard squash seeds, please give the recipe 5 stars!

I hope you love this recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 1 1/2 cups

Roasted Hubbard squash seeds

Roasted Hubbard squash seeds are an easy and healthy fall treat.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

1 1/2 cups raw Hubbard squash seeds
1 tbsp. olive oil
3/4 tsp. kosher salt (see note in post)
1/2 tsp. granulated garlic / garlic powder
1/4 tsp. granulated onion / onion powder
1/4 tsp. smoked paprika
1/8 tsp. black pepper

Instructions

Preheat oven to 350°F / 177°C / Gas mark 4.
Slice a 5 - 6 lb. Hubbard squash in half with a sharp chef's knife. Use a large spoon to scrape the stringy fibers from the middle of the squash. Remove seeds and discard fibers.
Wash Hubbard squash seeds in colander or strainer to remove pulp, stirring them around with your hand to make sure they are all washed clean.
Place on clean kitchen towel and dry thoroughly.
In a small bowl, toss squash seeds with oil, salt, garlic, onion, paprika and pepper.
Place on sheet pan and roast for 15 minutes, stirring every 5 minutes to ensure even browning. *If you hear seeds beginning to pop in oven, that's your cue to remove them and check for doneness.
Cool seeds completely before storing in an airtight container.

Notes

Store the roasted squash seeds in an airtight container for a few days on the counter. If you want to store for a longer period, it’s best to refrigerate them because, like nuts, they can go rancid.

To keep them for an extended time, put them in a zip-top bag and toss in the freezer.

Clementine Upside Down Cake Recipe

September 20, 2021

Home » Pook’s Blog

This clementine upside down cake recipe is a light, citrusy dessert that is sure to impress. Crowned in paper-thin slices of glazed clementine, it is stunning yet deceptively easy to make. Make this clementine cake while these jewels are in season and enjoy this cake all week.

Upside down cakes are a favorite of mine. There is something so satisfying about turning it over and watching the reveal of the beautiful top. One of my favorite fall versions is a cranberry upside down cake. Both of these are great to have around for snacking during the holidays.

Clementine upside down cake on white platter with slice of cake on a small square plate on teal napkin in the background.

You can also find a gluten free clementine cake using almond flour.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Upside down clementine cake recipe

This is a cake that I make almost every Christmas. It looks like it took all day, when in fact, it did not.

Made with buttermilk to give it a little tang, this cake is just barely sweet. It goes really well with a cup of coffee or tea as a breakfast treat or a dessert.

Upside down clementine cake on large white platter.

Clementine Upside Down Cake

A version of a clementine cake made an appearance in the movie “The Secret Life of Walter Mitty” a few years back and apparently, it became all the rage. I’ve been making this cake since 2001, who knew that versions of this cake would pop up everywhere?

Because it is so delicious, I guess it shouldn’t be a big surprise.

What kind of pan do I need to bake this clementine cake?

You’ll need to use your deepest cake pan. Meaning, the one with the tallest sides. I like to bake this cake in a 9 x 3 cake pan. It will work in a standard 9 x 2 cake pan, but I suggest placing the pan on a baking sheet, just in case it bubbles over.

If you have a 9 x 3 cake pan, this is the time to use it. Those high sides will give your cake nice, straight sides and you won’t have to obsessively look through the oven glass to make sure it isn’t spilling over.

Procedure

First, we’ll boil the thin slices of clementine for a few minutes to soften them. Then the butter and clementine juice go into the pan and the clementine slices are arranged in a circular pattern.

Step by step photo instructions for clementine cake.

Mix up the simple buttermilk batter and gently scoop on top, then bake. You can see the top of the cake flecked with vanilla – the combination of orange and vanilla is so good.

Cool the cake slightly before inverting, cool completely before cutting and serving.

Helpful tools and equipment

Small offset spatula – When you scoop the cake batter on top of the clementines, you’ll need to smooth the top before putting the cake in the oven. This offset spatula is small enough to allow you to get in the pan easily without hitting the side of the cake pan.
Rubber spatulas – I love this set because it includes a scraping spatula! You need that for getting the bottom of the bowl. Love it.
Possibly one of the greatest things ever invented – 9 inch parchment paper rounds. These pre cut pieces of parchment paper go directly on the bottom of your pan creating a layer between the pan and your cake making it easy to remove with no sticking.

You’ll also need the basics like mixing bowls, measuring cups and spoons and a hand mixer.

More holiday recipes

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Yield: 1 cake

Buttermilk Upside Down Clementine Cake Recipe

Clementine upside down cake is a delicious, light citrusy cake - perfect for the holidays.

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

5 clementines, thinly sliced and seeds removed
1 cup unsalted butter, room temp
1 tsp. vanilla bean paste, vanilla or 1 vanilla bean, scraped
1 1/2 cups sugar
1 tbsp. clementine zest
1/4 cup fresh clementine juice from 2 -3 clementines
1 1/3 cup all-purpose flour
1 1/2 tsp. baking powder
1 tsp. kosher salt
2 large eggs
1/2 cup + 2 tbsp. buttermilk

Instructions

Preheat oven to 350°F / 177°C / Gas mark 4.
Bring a medium pot of water to a boil and add clementine slices. Boil 3 minutes, then drain and arrange slices on a single layer of paper towel.
Place 1/2 cup of butter in a 9x2 or 9x3 inch round cake pan (springform pan will NOT work). Mix half of the vanilla paste, and half of the sugar and add to butter.
Place pan in oven and when butter has melted, whisk to combine and add 2 tbsp. clementine juice. Leave in oven for a few minutes longer.
In a medium bowl, whisk flour, baking powder and salt. Set aside.
In a separate bowl, beat zest, butter, 1 cup sugar and remaining vanilla on medium high speed with electric mixer until pale and fluffy, about 4 minutes.
With mixer on low speed, add eggs, one at a time until fully incorporated, then add flour mixture in 2 batches alternating with the buttermilk and remaining clementine juice.
Arrange clementine slices in pan on top of sugar mixture, starting in the center and working out from middle. Make sure to overlap slices to secure them in place.
Gently scoop batter on top of clementine slices and smooth top with an offset spatula.
Bake until cake is golden and puffed and a cake tester (knife) comes out clean, 45 to 50 minutes. Transfer to a wire rack to cool in the pan for 10 minutes.
Run a knife around the edge of the pan to loosen cake, then invert onto cooling rack to cool completely. Let cool before slicing.
If you are not serving the same day, wrap cake very well in plastic wrap while still warm and place in freezer. Thaw at room temp (not in refrigerator) for a few hours before serving.

Notes

**Please note - you'll need 7 - 8 clementines TOTAL for the recipe.

I used a recipe from Martha Stewart as my jumping off point and fiddled with it just a touch. The next time I make this, I would let the sugar caramelize a bit more in the oven.

Hubbard squash recipes

September 15, 2021

Home » Pook’s Blog

It’s that magical time of the year when all of the varieties of winter squash start showing up at farmer’s markets and grocery stores. I’ve rounded up my favorite blue Hubbard squash recipes to showcase this beauty. These squash will keep for months, so you can enjoy all of the fall dinners that your heart desires.

Roasted Hubbard squash on oval white platter.

Many people stumble upon this hard-shelled, grayish blue squash at a market and assume it is ornamental, never imagining that it is not only edible, but delicious.

Hubbard squash is available from early fall through early to mid-winter, so start looking for them now and discover all the different ways you can enjoy it.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

What is Hubbard squash?

This blue-gray squash is an heirloom winter squash variety with bright orange flesh. They are not quite as sweet as other winter varieties and the flesh is slightly drier than that of a butternut or acorn squash.

It is dense and slightly nutty, making it the perfect vessel for lots of tasty fillings. Just scoop out the seeds (save them for roasting) and fill with whatever delicious combination you crave.

FAQ’s

Because this particular squash isn’t normally found at the grocery store (although I have occasionally seen them at places like Whole Foods or Sprouts in the fall), many people aren’t familiar with it.

These are the questions that I get most often from readers who want to know more about blue Hubbard squash recipes.

Can you eat Hubbard squash?

Yes! They are not an ornamental squash. They are delicious!

What does blue Hubbard squash taste like?

Hubbard squash tastes like a slightly nuttier combination of pumpkin and sweet potato.

Can you eat the skin of Hubbard squash?

The short answer is no. The skin is very tough.

How big do Hubbard squash get?

Most Hubbard squash weigh anywhere from 5 – 15 lbs. There have been a few 40+ pound squashes, though!

How to cook Hubbard squash

Wondering how to bake Hubbard squash? The easiest way to cook this winter squash is to cut it in half, clean out the seeds and roast it in the oven, cut side down.

This is a picture of a Hubbard squash cut in half. You can see the beautiful orange flesh studded with large white seeds.

Blue Hubbard squash recipes can be swapped out with any firm seasonal squash. If you have a recipe that calls for butternut, buttercup, acorn or kabocha squash, you can use any color (blue, orange or green) Hubbard squash instead.

Need to figure out how long to cook Hubbard squash? For a 6 pound squash, I roast it at 350°F / 177°C for about 45 minutes.

Nutrition

Rich in beta carotene, vitamin A and vitamin C, winter squash is a nutrient-dense food and one cup of cooked squash is approximately 100 calories.

Hubbard squash is a great swap for butternut or pumpkin. You can even use the purée in place of canned pumpkin in recipes like pumpkin muffins or pumpkin empanadas.

If you love any of these recipes, please give them 5 stars!

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Hubbard squash recipes

A collection of Hubbard squash recipes, both savory and sweet.

Stuffed Hubbard Squash

Stuffed Hubbard Squash with baby kale, golden raisins and wild rice blend makes a delicious vegan fall dinner.

Hubbard Squash Lasagna Roll-Ups

Easy Hubbard Squash lasagna rolls are a delicious and easy vegetarian dinner that everyone will love.

Roasted Hubbard Squash

Oven-roasted Hubbard squash with maple pomegranate glaze is a delicious side, perfect for your holiday table.

Stuffed Hubbard Squash Recipe with Rice

This stuffed Hubbard squash recipe is perfect for your holiday table, but is also right at home on the weekday dinner menu.

Taco-stuffed Hubbard squash

Taco-stuffed Hubbard squash is a delicious and healthy twist on taco night.

Hubbard squash muffins with maple glaze

Tender Hubbard squash muffins topped with a vanilla maple glaze for a delicious anytime treat.

Roasted Hubbard squash seeds

Roasted Hubbard squash seeds are an easy and healthy fall treat.

Red curry Hubbard squash soup with coconut

Hubbard squash soup with coconut milk and red curry paste is full of flavor and simple to prepare.

How to bake Hubbard squash whole

Bake Hubbard squash whole for the simplest way to prepare this winter squash.

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

How to make pumpkin carrot dog treats

September 13, 2021

Home » Pook’s Blog

These 4 ingredient pumpkin carrot dog treats are mixed together by hand and they are ready in about 30 minutes, to the delight of your pup. Just stir the dough together, then roll out and bake your bone-shaped dog cookies. Homemade dog treat recipes don’t have to be complicated or difficult. This recipe uses common ingredients for an easy, DIY recipe your dog will love.

Like many of my pumpkin dog treats, I try to keep the ingredients to a minimum. This recipe has only four ingredients and you probably have all of them in your kitchen already.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Pumpkin and carrot dog treats

Healthy treats made at home don’t contain additives, preservatives or questionable ingredients like fillers. All dogs, no matter their age or diet, benefit from a healthier option.

Pumpkin dog treats with carrots stacked on a blue background, with a pile of treats behind them.

My dog Sugar loves pumpkin, so I incorporate it into lots of my DIY dog treat recipes for her. I keep a can or two of canned pumpkin in the pantry year-round, so I can keep her treat container full at all times.

Ingredients

This pumpkin and carrot dog treats recipe is low fat, which is great for senior dogs. Just like people, as our pups get a bit older, they are less active and require fewer calories than they did when they were growing puppies.

Whole wheat flour – You can swap regular AP flour, or whichever flour you prefer for your pup.
Grated carrots – 2 or 3 medium sized carrots is all you’ll need.
Canned pumpkin – Be sure it is pure pumpkin and not pumpkin pie filling. They are not interchangeable.
Eggs – 2 large eggs, use whatever size you have (as long as they aren’t pullet eggs).

Helpful tools for making carrot pumpkin dog treats

Here is a list of helpful tools and equipment for making dog treats. Below are the items that I use most often.

Bone shaped cookie cutters – this is the exact same set that I have.
Rolling dowel – Used in almost every recipe for dog biscuits.
A small cookie scoop – make drop style cookies instead of rolling cutout treats.

Three dog treats stack on top of one another with bone shaped cutter to the side.

If you find yourself making a lot of treats for your pup, like I do, it’s worth investing in a few of these tools.

These adorable dog treat gift bags also come in handy (especially around the holidays), for sharing with friends and neighbors with pups.

Procedure

Making homemade dog treats isn’t much different than making a simple batch of cookies.

Step by step instructions for making dog treats.

Stir everything together in a large mixing bowl. You’ll need to use a clean hand to work in all of the flour, then dust the counter with a bit of flour and roll out the dough.

This is what your dough should look like – it will be a stiff dough when all of the flour is worked in.

Use a small cookie cutter (about 2 inches) to cut treats out and place on lined baking sheet.

Bake for about 20 minutes and then let them cool completely before feeding these carrot pumpkin dog treats to your pup.

Homemade dog treat FAQ’s

How long do homemade treats last?

Remember that these treats do not contain preservatives like commercially made biscuits. My recommendation is always to store them in the refrigerator.
You can leave a handful of treats out on the counter, but only enough for a day or two.

How can I extend the life of homemade dog treats?

To make treats more shelf stable, you need to remove moisture. This means extending baking time, at a lower temperature. Removing moisture from the treats will make it harder for bacteria to grow (but not impossible!), however, in doing so, you’ll also end up with a crunchier treat.

What is the best place to store treats?

Choose a cool, dry, dark location for best results. Do not store near the stove or in direct sunlight. Make sure treats are completely cooled before storing. Treats spoil faster in warm, humid climates – trust me on this. I know from personal experience.

Treat these like any other homemade baked good. They do not have preservatives, so they won’t keep quite as long as store-bought dog biscuits.

Dog biscuit standing up on one end with bone treats in the background.

Dog treat recipes

Pumpkin and carrot dog treats on blue background with small plastic pumpkin in the back.

Please share

If your pup loves these pumpkin carrot dog treats, please give the recipe 5 stars!

Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 80 - 2 inch treats

Pumpkin carrot dog treats

These 4 ingredient pumpkin carrot dog treats are mixed together by hand and they are ready in just over 30 minutes.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

3 cups whole wheat flour
1 cup pure pumpkin purée (NOT pumpkin pie filling)
2 eggs
1/2 cup grated carrot

Instructions

Preheat oven to 350°F / 177°C.
Combine all ingredients in a large mixing bowl.
Mix together with a rubber spatula or spoon until most of the flour is incorporated, then use a clean hand to work in the remaining flour until the dough is uniform.
Lightly dust the counter with flour, then roll dough out to 1/8" thick with a floured rolling pin.
Cut treats out with a 2 inch cookie cutter and place on a parchment-lined baking sheet.
Bake for 18 - 20 minutes, or a few minutes longer for crunchier treats.
Cool completely before giving to your dog.

Notes

For best results, store in refrigerator.

Hubbard squash muffins with maple glaze

September 10, 2021

Home » Pook’s Blog

Hubbard squash muffins with vanilla maple glaze are a perfect autumnal breakfast or snack. Made with roasted squash, they are full of nutrients and have amazing flavor. Topped with a quick glaze to give them just a bit of sweetness, these tender muffins are delicious and simple. Fall is the perfect time to make all of your favorite Hubbard squash recipes.

My pumpkin muffin recipe has traditional pumpkin spice flavor. With this muffin recipe, I wanted to change up the spice blend to make it reminiscent of a warm glass of chai.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Hubbard squash muffins with chai spices

These Hubbard squash muffins are spiced with the same chai mixture from one of my most used cookbooks, Dishoom. The spices used in that chai recipe are the same ones I’ve used to flavor the muffins. The cardamom really shines through, but doesn’t overpower.

Squash muffins with maple glaze and sprinkles in black muffin paper with muffins on cooling rack in the background.

According to my other half, these are the best muffins I’ve ever made. I have to say, they are definitely in my top 3.

Ingredients for Hubbard squash muffins

Pantry basics like flour, sugar and vanilla combined with butter, eggs and roasted squash bake up to make an incredibly tender and delicious muffin.

If you keep a fairly well-stocked pantry, you have almost everything you need already.

Ingredients for Hubbard squash muffins on dark gray background.

These Hubbard squash muffins were excellent without the glaze, and normally, I’m not one to glaze muffins. That almost pushes them into dessert territory. However, I feel like we could all use a little extra sweetness and some sprinkles.

If you’re a purist, rest assured that they are seriously delicious as is.

If you’re not sure how to cook Hubbard squash, check out this post for a few guidelines. Spoiler alert – it’s not as difficult as you might think.

Tools and equipment

Muffin recipes require very little in terms of equipment and tools. You’ll only need the basics, but that cookie scoop is one of the most used tools in my kitchen, so I highly recommend it.

Mixing bowls
Whisk
Spatula
2 ounce cookie scoop – This will give you uniform muffins that all cook at the same rate.
Muffin tin

The muffin method

The muffin method, which isn’t just for muffins, is simple.

Dry ingredients in one bowl
Wet ingredients in another bowl
Pour wet into dry
Stir just until it’s all incorporated
Bake your muffins

Vanilla bean maple glaze

To make this simple glaze, stir together powdered sugar, melted butter, vanilla extract, maple syrup and a pinch of salt. Thin it out with a bit of milk or half and half, to a consistency that you are happy with, and use a small offset spatula to spread it on top of the cooled Hubbard muffins.

Hubbard squash muffins with vanilla glaze and sprinkles on a cooling rack with a white towel underneath.

I used this cute Halloween sprinkle mix (use coupon code: JVFI7Z9AD5TW) to decorate them, because why not. If you’re having a get together or party for Halloween, they would be perfect. The black paper liners and the sprinkles go perfectly with the deep orange muffin.

Another, savory option, would be to top them with roasted Hubbard squash seeds. This gives the muffins a bit of texture and a pleasant crunch.

Muffin recipes

Hubbard muffins are a great grab and go breakfast, afternoon snack or evening treat with a cup of tea. If you also have a love affair with these simple baked goods, check out a few of my other muffin recipes.

Please share

If you love these Hubbard squash muffins, please give the recipe 5 stars!

I hope you love this recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 15 muffins

Hubbard squash muffins with maple glaze

Tender Hubbard squash muffins topped with a vanilla maple glaze for a delicious anytime treat.

Ingredients

For the muffins

2 cups all-purpose flour (8.5 oz. by weight)
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground cardamom
1/2 tsp. ground ginger
1/8 tsp. freshly ground black pepper ( a few turns of the mill)
1 1/2 cups roasted Hubbard squash flesh, mashed with potato masher to break up large pieces
2 eggs, room temperature
1 tsp. vanilla extract
1/4 cup sugar
1/2 cup brown sugar
8 TB. unsalted butter, melted and cooled (1/2 cup, or 1 stick)

For the vanilla maple glaze

1 c. powdered sugar
2 TB. unsalted butter, melted and cooled
1 tsp. vanilla extract
1 TB. pure maple syrup
pinch sea salt
2 TB. whole milk or half and half (or more, to reach desired consistency)
sprinkles, optional

Instructions

Preheat oven to 350°F / 177°C / Gas mark 4.
Line muffin tins with papers. (Or butter and flour the pan / coat with nonstick baking spray).
In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger and pepper. Whisk to combine and set aside.
In a small bowl, combine eggs, vanilla, sugars, Hubbard squash and melted butter. Whisk to combine.
Pour wet ingredients over dry ingredients. Gently stir with a spatula until flour mixture is incorporated, making sure to scrape the bottom of the bowl.
Fill muffin liners 2/3 full.
Bake for 20 - 22 minutes, or until a tester comes out with only a few moist crumbs attached.
Let muffins cool in tin for 10 minutes before removing to a cooling rack to cool completely.
While muffins are cooling, stir together all ingredients for glaze, cover with plastic wrap and set aside. When muffins have cooled completely, glaze and top with sprinkles, if desired.

Notes

This recipe makes 15 standard muffins or 12 slightly larger muffins baked in tulip style baking cups.

Recommended Products

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Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

How to make pan fried corvina fish recipe

September 8, 2021

Home » Pook’s Blog

Pan fried corvina is a fast and delicious weeknight dinner. Topped with a crispy, golden crust, the delicate fish cooks up juicy and flaky. No more disappointing fish dinners – this corvina filet delivers the crunch you crave.

Pan fried corvina on white platter with glasses of wine in the background.

Like my baked corvina recipe, this quick and easy recipe is perfect for weeknight dinners. I love fried fish, but I do not love deep-frying. This version gives me the crunchy texture that I want without having to plunge the corvina into a vat of oil.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

How to make pan fried corvina

The first step is to set up your breading station. We will use a SBP (standard breading procedure) for the fish – flour, egg and breadcrumb.

I’m using panko breadcrumbs because they give me the best crunch factor. The finer, seasoned breadcrumb we are all familiar with don’t quite deliver the same super crispy coating.

Standard breading procedure of flour, egg and breadcrumb in separate bowls.

Once you have your breading ingredients ready, it’s a matter of dipping them into the flour, egg, then breadcrumb and letting them sit while the pan heats up on the stove.

Add enough oil to come up about an 1/8th of an inch up the side of the pan. We don’t need much oil, just enough to crisp up the panko coating before the fish goes into the oven.

Panko crusted corvina on a bed on chives with wine bottle and glasses in background.

Because we are only frying the coated side of the fish, we’ll transfer the fillets to a sheet pan and let the corvina finish cooking in the oven.

Ingredients

To make this pan-fried corvina recipe, we’ll need ingredients for the standard breading procedure (shown above) and some fish.

I like to add herbs to my panko for extra flavor. You can use dried or fresh, whatever you have. If you’re using fresh, stick with heartier herbs like parsley. Delicate herbs like dill will burn. The dried version of those is best to use here.

Always season your flour with salt and pepper, it gives the pan fried corvina flavor. A bit of lemon zest on top of the fish is nice, for an extra layer of flavor.

Fried corvina fish recipe

I recommend using a cast iron pan to cook the corvina fillets. It heats evenly and in my experience, fish doesn’t stick to the pan. We don’t want to lose that crispy, golden crust after we’ve put the effort into creating a perfect one, do we?

Flipping pan fried corvina fish in cast iron pan.

As soon as the breaded side of the corvina is fried to a golden brown, remove it from the pan. Flip it over and place it on a parchment-lined sheet pan, then slide it onto the oven.

If you prefer to finish cooking the fish in the pan, I’d suggest wiping the pan out to remove some of the oil before returning the fish to the pan to cook through.

FAQ

How long to bake fish in the oven?

When we brown the panko crust on the fish, it gets a head start in the cooking process. The fish will bake in the oven for about 6 – 8 minutes, depending on the thickness of your fillets.

How to eliminate fish smell in the house?

Believe it or not, quite a few of my readers have asked this question. You can try this odor removing gel in the kitchen to pull the fish smell out of the air.

What is the best pan for frying fish?

I highly recommend a cast iron pan.

What can I serve with fried corvina?

I like to serve these garlic fingerling potatoes with this corvina, because the oven is already on, so I might as well use it. A big green salad, like this nectarine spinach salad with blue cheese is always a crowd-pleaser and maybe a simple dessert, like no bake lemon cheesecake parfaits.

Breaded corvina filets on platter with homemade tartar sauce in a small bowl on the side.

Corvina recipes

Besides pan fried, there are quite a few ways to cook corvina. This Atlantic fish is low in mercury and it is on the “good list“. If you are trying to eat more fish, this is a great option.

Corvina with Citrus Salsa – This is a fantastic corvina dish. It is beautiful and delicious. It might seem like an odd combination, but trust me, it works.
Corvina with Coconut Curry Sauce – Full of flavor and ready in 20 minutes. Served with sliced potatoes and a scrumptious sauce, this is a great dinner recipe.
Corvina tacos – Warm corn tortillas filled with flaky, seasoned corvina and topped with a delicious crunchy mango slaw.
Simple grilled corvina – Super simple grilled fish.
Pan seared corvina with Portuguese sausage – Saffron potatoes and Portuguese linguiça round out this one pan meal.

Pan fried corvina on bed on chives on a white platter. Wine glasses and bottle in the background.

Helpful tools and equipment

Fish spatula – Used for more than just fish, this thin, flexible spatula is the best tool you can have for turning over fish fillets without breaking them.
Quarter sheet pans – Normally, I use half sheet pans, but sometimes a smaller pan will do.

Please share

If you love this pan fried corvina recipe, please give it 5 stars!

I hope you love this recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 4 servings

Pan fried corvina fish

Crispy pan fried corvina is a delicious weeknight dinner.

Ingredients

4 thick filets of corvina, 6 ounces each
1/2 cup all purpose flour
1 tsp. kosher salt
1/2 tsp. black pepper
1 egg, beaten
1 1/4 cups panko breadcrumbs
Canola oil
Chopped herbs, optional
Lemon wedges, tartar sauce or remoulade sauce (see note below) for serving

Instructions

Preheat oven to 350°F / 177°C / Gas mark 4.
Pat fish dry, then season with half of the salt and pepper.
In a small, shallow bowl, mix flour with remaining half of the salt and pepper. Set aside.
Place beaten egg in a separate small bowl. Set aside.
Add panko breadcrumbs to a third small bowl, along with herbs, if using, then set aside.
Dip filets into flour, shake off excess, then dip into egg and lastly into panko. Place fish, breaded side up, on a clean plate.
Heat a cast iron pan over medium high heat. Add enough oil to cover the bottom and come about 1/8" up the side of the pan.
Carefully place fish, breaded side down, into pan and cook until deep golden brown, about 5 minutes. Then flip fish over and place on sheet pan.
Bake for an additional 6 - 8 minutes, depending on the thickness of your filets. Fish should easily flake apart with a fork when cooked through.

Notes

Serve with remoulade sauce (used in my langostino po' boy recipe) for a delicious alternative to tartar sauce.

*The calorie count on this recipe is off by a bit because it is calculating all of the oil, most of which will be left behind in the pan.

Crab and corn chowder recipe

September 2, 2021

Home » Pook’s Blog

Crab and corn chowder is the perfect late summer dinner. This hearty chowder gets a bit of sweetness from the fresh summer corn and sweet crab meat. It is a creamy, filling and delicious one pot meal.

A quick and easy soup recipe for dinner, it is ready in about 45 minutes, and it feeds a crowd.

Crab and corn chowder in shallow white bowls on wooden table top with antique spoons.

Fresh sweet corn and the cobs give this chowder a ton of flavor, along with aromatics like onions and celery. Serve with chopped chives for a simple herb garnish.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Seafood chowder

We’re big seafood lovers in our house. I’ve liked just about any kind of seafood, especially crab, since I was a kid, so this is not new territory.

If you are also a crab lover, this is the meal for you.

Overhead photo of bowl of chowder with fresh corn and crab meat on wooden table.

It fills you up, but doesn’t leave you feeling heavy, like some thick soups can. The broth is creamy, but not so thick that you can stand a spoon up in it, which is just how I like it.

Ingredients

For our corn and crab chowder, we’re keeping the flavors pretty straight-forward, which allows the crab and the corn to shine.

They are the stars of this dish and I don’t want any strong flavors to compete with that. Fresh crabmeat is not inexpensive, so I don’t want to cover up that delicate, sweet flavor.

Ingredients for crab and corn chowder on gray marble background.

How to make crab and corn chowder

When making meals like this – whether it is chowder, soups or stews, it’s all about layering flavors. The first step in this crab and corn chowder is to sauté the onions and celery in a bit of butter.

I use my Le Creuset Dutch oven for this. It is my go-to pot for any kind of soup or chili.

Roux with celery and onions in red Dutch oven pot.

Then, sprinkle in a bit of flour to make a roux. This helps to thicken the chowder and give it a bit of body.

Next, the stock goes in and we’ll let that simmer with the corn cobs to get every last bit of flavor out of them.

After about 30 minutes, the corn cobs have done their job and they can be discarded. Now that we have a super flavorful base, we can start adding the rest of our chowder ingredients.

Ladle full of crab and corn chowder with pot of chowder underneath.

FAQ’s

Got chowder questions? I’ve got answers.

Can I use frozen corn?

Absolutely. The only change to the recipe will be the lack of corn cobs to give the base of your chowder a bit more flavor.

Can I freeze this chowder?

I don’t recommend it. When cream-based foods are thawed out, the cream can separate and they tend to get grainy and almost curdled-looking.

Can I substitute shrimp for crab?

Yep. I would use smaller, bite-sized shrimp for this recipe. Add them to the pot just as you would the crabmeat. When shopping for them, look for 71/90 size. This means there are between 71 – 90 shrimp per pound.

Can I use canned crabmeat instead of fresh?

I would not recommend it. I know it is much less expensive, but I think you’ll be disappointed if you do.

More chowder recipes

Check out these chowder recipes for more one pot meals:

What to serve with crab chowder for dinner

You could serve this chowder with oyster crackers to keep it simple, but if you want something extra to round out the meal, here are a few tasty options.

Corn chowder with crab in shallow white bowl with fresh chives snipped on top.

Potato dill biscuits
Kale, sweet potato and pomegranate salad
Fig puff pastry tarts
No bake lemon cheesecake parfaits
Oyster crackers, or saltines

How to store crab chowder with fresh corn

Store leftover chowder in an airtight container in the refrigerator for 3 – 4 days. I would not freeze this chowder. When thawed, cream-based soups or sauces tend to get grainy and unappealing.

Corn chowder with lump crab meat and fresh chives in shallow bowls with pot of chowder in the background.

To reheat chowder: Place in a small sauce pot and heat gently on the stovetop over low/medium heat. The cream can separate over high heat, so, I don’t recommend microwaving the chowder either.

There you have it – a quick and simple chowder with crabmeat and fresh corn that is perfect for dinner tonight.

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Yield: 12 cups

Crab and corn chowder recipe

Hearty crab and corn chowder is a filling one pot meal that gets its sweetness from fresh corn and crab meat.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

6 tbsp. unsalted butter
1 large yellow onion, diced, about 1 1/2 cups
3 ribs celery, diced, about 1 cup
4 tbsp. flour (6 tbsp. if you prefer thicker chowder)
3 ears fresh corn, shucked and kernels cut off, cobs reserved
4 cups vegetable, chicken or seafood stock
2 cups baby Yukon potatoes, scrubbed and quartered
1 tsp. kosher salt (I use Diamond Crystal)
1/2 tsp. ground black pepper
2 tsp. Old Bay seasoning
1 cup heavy cream
1 lb. fresh crab meat, picked over
2 tbsp. fresh chives, chopped, optional

Instructions

In a large, heavy-bottomed pot, melt butter over medium heat.
Add diced onions and cook for 5 - 6 minutes until they begin to soften.
Add diced celery and cook for an additional 2 - 3 minutes.
Sprinkle flour over sautéed vegetables and stir to coat. Add salt, pepper and Old Bay, then add stock and stir to combine.
Add reserved corn cobs, lower the heat and cover. Simmer for 25 - 30 minutes on medium-low heat.
After 30 minutes, remove corn cobs carefully with kitchen tongs and discard.
Increase heat back to medium. Add potatoes to the chowder and simmer for 8 - 10 minutes, or until potatoes begin to soften.
Add fresh corn and cook an additional 3 minutes.
Remove from heat, stir in heavy cream and crabmeat.
Garnish with chopped chives, if desired.

Notes

This recipe makes 3 quarts. Use a large, heavy-bottomed 6 quart (or larger), pot to make your chowder.

It will serve 6 as a meal or 12 as an appetizer.

Also, a bit of crispy bacon would not be bad in this either.

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