What does pumpkin taste like? The flavor commonly associated with the flesh of autumn’s orange globe is actually that of the spices traditionally used with it. Ginger is the most noticeable, with heavy helpings of cinnamon, nutmeg, cloves, and allspice. Pumpkin alone is quite bland. Moreover, it can be cast in various other directions.
Fluke are flatfish, a species of Atlantic flounder, also called “summer flounder.” They can weigh in at a pound or so or be heaved aboard in seven to ten-pound sizes. For some reason, fluke were scarce for a few years but that has changed. Fluke fillets may be cooked like sole or flounder. The flesh is moist and sweet. From the larger fish, crosswise slices or steaks, much like halibut, lend themselves to various broilings, bakings and sauteings.
We are not devotees of strawberry ice cream—except when it is freshly made from freshly gathered strawberries. Several years ago I bought one of those small Salton ice cream makers. The idea of not having to fuss with rock salt and ice, of being able to tuck it into the freezer to do its work, appealed to me. A roast or two has to be removed to make room for it but that is not a problem—we're talking about two hours at the most.
Salads are for globetrotters. Start with the dressings—"French,” “Italian," "Russian,” “Thousand Islands,” even "Roquefort.” The salads themselves are a Baedeker, not a menu. “Nicoise,” fragrant, herbed, to be enjoyed in the summer sunshine.
