Saturday, Oct. 17

Posted: Updated:

Dave Owens, The Garden Guy
Contact Dave at gardenguy@gardenguy.com, or visit www.gardenguy.com 

The Wildlife World Zoo
The Wildlife World Zoo is located at 16501 W. Northern Ave. in Litchfield Park. For more information on all the zoo's exciting attractions and events, call 623-935-WILD or check out their website www.wildlifeworld.com.  For more pet training tips from Dr. Grey Stafford, visit www.iReinforce.com

AAA Car Buying
https://www.az.aaa.com/automotive/car-buying 
480-858-0445

Arizona Taco Festival 
Oct. 17 & 18 11am-7pm
TICKET INFO:
    General Admission: $12 online, $15 at the gate
    Margarita Lover's Package: $18, $21 at the gate
    VIP: $85 online, $100 at the gate
    Kids 12 and under: free
    Tequila Expo: $20 (Saturday Only)
7555 N. Pima Rd., Scottsdale, AZ 85258
480.270.5000
    www.aztacofestival.com     

Salt River Fields
7555 N. Pima Rd., Scottsdale, AZ 85258
480.270.5000
 


"Hot Chili Cool Blues Party"
The Valley's top chefs serve their best chili recipe at this fundraiser to help raise funds for KidsRead USA. 

Sunday, November 1, 2015 (6-9:30 pm)
Hotel Valley Ho              
6850 E. Main St. 
Scottsdale, AZ 85251 
 
Tickets for the event are $150 per person and can be purchased online at www.kidsreadusa.org. 

Dia de Los Muertos Dance 
Saturday Oct. 31st, 2015
4 Points Sheraton 
10831 South 51st Street, 
Phoenix 85044, 6:30 

National Latino Peace Officer Association, 602.550.7888, P.O. Box 1551 Phoenix, Arizona 85001 
www.aznlpoa.com 

Incorporate the delicious, seasonal flavors of fall into your everyday menu. 
Here's how to make a family favorite  pumpkin soup. 
Recipe provided by Executive Chef Frank Caputo from Cancer Treatment Centers of America.  

Cancer Treatment Centers of America at Western Regional Medical Center
14200 W. Celebrate Life Way
Goodyear, Arizona 85338
1800-615-3055
Cancercenter.com

Pumpkin soup
 
Yield: 8, 12 fl.oz. Servings
Ingredients:
    Pumpkin 2 lbs.
    Olive oil, 2 tbsp.
    Garlic, minced, 1 tbsp.
    White Onions diced, 5 oz.
    Carrots, diced, 5 oz.
    Celery, diced, 5 oz.
    Vegetable stock, 3 qtrs.
    Ground Nutmeg, 1 tsp.
    Yukon Gold Potato (peeled, diced), 10 oz.
    Salt & Pepper, to taste
    Fresh Herbs, 2 tbsp.

1.    Pre-heat oven 360°F
2.    Take pumpkin, cut off the top, cut into large sections. Scrape inside with a spoon to remove seeds and stringy membranes. Reserve seeds for another use.
3.    Rub the pieces of pumpkin with oil and place skin side up on a lined baking sheet. Place in the pre-heated oven and roast for about 45 minutes or until tender. Once tender, remove from oven and allow to cool for 15 minutes. Peel away the skin.
4.    Heat oil in pot; add carrots, celery, onions and garlic. Sauté until slightly browned and aromatic.
5.    Deglaze the pot with stock; add potatoes and bring to a simmer, continue to cook until vegetables are almost tender.
6.    Add seasoning, continuing to simmer.
7.    Check vegetables, they should all be tender and ready to puree. If not continue to cook at a simmer until tender. 
8.    Pour contents of the sauté pan and sections of pumpkin into blender and puree soup until smooth (no chunks).
9.    Taste and re-season if necessary.
10.    Pour into bowls, garnish with fresh herbs 
11.    Serve Hot.

Roasted Delicata squash with pumpkin spice
 
Yield: 16, / ¾ cup
Ingredients:
    Delicata Squash 5 lbs.
    Olive oil 2 tbsp.
    Garlic, minced 1 tsp.
    Fresh Herbs 1 tbsp.
    Pumpkin spice
o    Ground Cinnamon 2 tsp.
o    Ginger powder 1 tsp.
o    Ground allspice ½ tsp.
o    Ground nutmeg ½ tsp.
    Salt & Pepper, to taste

1.    Pre-heat oven 375°F
2.    Cut off tops of squash and cut into large sections. Scrape the insides of the squash with spoon to remove seeds and membrane. Cut squash into roughly 1-inch size pieces. Reserve seeds for another use.
3.    Toss squash with seasoning, herbs and oil. Place on a lined baking sheet. Place in the pre-heated oven and roast for about 40 minutes or until fork tender. Once the desired texture has been reached, remove from oven and taste, re-season if necessary.
4.    Serve Hot.


Pumpkin pot de crème with pumpkin spice Chantilly: 
 
Yield: 4, 6oz servings 
Ingredients:
    Heavy cream,  1-½cup
    Pumpkin puree, ½ cup
    Egg yolk,  6 large
    Agave Syrup, ¾ cup
    Pumpkin spice
o    Ground Cinnamon, ½ tsp.
o    Ginger powder, ¼ tsp.
o    Ground allspice, 1/8 tsp.
o    Ground nutmeg, 1/8 tsp.
    Salt 1/8 tsp.

1.    Pre-heat oven 340°F
2.    Mix together heavy cream, agave and pumpkin puree and place in a saucepan. Bring this mixture to a simmer over medium heat.
3.    In a separate bowl, mix pumpkin spice with egg yolk and salt.
4.    Temper the warm pumpkin mixture into the egg yolk, be sure to pour slowly and whisk the egg mixture the entire time to evenly distribute the heat. Once mixed, you have created the batter. Pass batter through a fine-mesh strainer.
5.    Divide the batter evenly among 4 ramekins, place ramekins in a water bath and cover with foil before putting them into pre-heated oven.
6.    Bake for 30 minutes. Check with a cake tester or a toothpick by piercing the pot de crème. If clean, it is done, if not continue to bake until tester comes out clean.
7.    Once baked, remove them from the oven and water bath to cool. Once cool enough to handle, place in the refrigerator for two hours to chill.
8.    To serve, garnish with pumpkin spiced Chantilly.

 
Pumpkin Spice Chantilly
Ingredients:
    Heavy cream,  2 cups
    Powdered Sugar, ½ cup
    Vanilla Extract, 1 tsp.
    Pumpkin spice
o    Ground Cinnamon, 1 tsp.
o    Ginger powder, ½ tsp.
o    Ground allspice, ¼ tsp.
o    Ground nutmeg, ¼ tsp.

1.    In a mixing bowl with a whip attachment, mix on high until soft peaks form.
2.    Chill and reserve.

Pumpkin Puree
Ingredients:
    Pumpkin 3, lbs.
    Olive oil, ¼ cup

1.    Pre-heat oven 360°F
2.    Cut off top of pumpkin and cut into large sections. Scrape insides with spoon to remove seeds and stringy membranes. Reserve seeds for another use.
3.    Rub the pieces of pumpkin with oil and place skin side up on a lined baking sheet. Place in the pre-heated oven and roast for about 45 minutes or until tender. Once tender, remove from oven and allow to cool for 15 minutes. Peel skin away.
4.    Place pumpkin pieces in blender and process on high until a puree with no chunks has formed.

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