The bones go in a pot. I add a bay leaf, peppercorns (fewer are better) a piece of carrot, celery and a halved onion. Then I let it cook forever, reduce it and freeze it for a pasta fagioli later or some risotto.
Warm up a brisk winter walk along the Great South Bay with a piping hot crock of oyster stew simmering over a roaring campfire. Grab some friends, pull up a driftwood log and embrace the chilly weather.
Note: Please do not miss a single step lest you mess up the recipe.
Ingredients: 6 cups fresh pumpkin, roasted with nutmeg and mashed 1 bag all-purpose flour 1 egg 4 tablespoons butter 1 bunch fresh sage (8…