People often ask me where I get my inspiration in the kitchen. It’s a hard question to answer, because it comes from all sorts of places. Sometimes its a simple as a restaurant menu, a childhood memory, or a random item that catches my eye in the grocery store. Other times it’s a little more random – a color, a texture, a feeling. The inspiration for these pumpkin cinnamon buns came from a question. Someone on twitter asked how they should use up some leftover pumpkin cream cheese icing. My mind immediately went to cinnamon buns. Pumpkin and cinnamon goes so well together, and I thought pumpkin cinnamon buns sounded fabulous. I did some research, attempted a few recipes, and finally came up with a pan of buns that I couldn’t keep my hands off of. [….]
Back to real life… but that doesn’t mean back to boring food! This salmon and polenta could easily pass for a dish at a fancy restaurant, but it can be on your kitchen table in no time at all!
I’m already starting to get tired of pumpkin and other squash so I thought that I should lay off it for a little bit – at least in the forms that I’ve been eating. I decided that I wanted to try something with pumpkin seeds – pepitas – and thought that a pesto would be nice. I encrusted some salmon filets in a mixture of sun dried tomatoes, spicy pepitas, and cilantro and then cooked it until it was crispy on the outside and coked to about medium inside. The rich and spicy flavor of the salmon paired perfectly with a soft, creamy polenta. The completed dish had a Mexican/ South American feel to it, while still seeming very upscale. [….]