Posts Tagged ‘alton brown’

16
Oct

Pumpkin Pie!

Written by Sarah. Posted in baking, cooking, CSA, food, recipe

I recently received two gorgeous pumpkins in my CSA. I was so excited because I’ve always dreamed of making a pumpkin pie from the real thing instead of opening a can! I’d never done it before because I’d always been nervous about picking the proper kind or messing up the process.

pumpkin pie

So I turned to one of my most trusted resource when it comes to food: Alton Brown. You can watch the pumpkin pie episode of Good Eats on Amazon instant. Watching Alton go through the process of making pumpkin puree made me feel totally confident (I mean, it’s actually ridiculously simple so no need to worry) and ready to tackle a pie.

pumpkin pie

It was so delicious that I’ve made a couple and played around with the recipe. Here’s my take on Alton’s pumpkin pie.

Pumpkin Pie from Scratch

for crust
6 oz of gingersnaps
1 tablespoon light brown sugar
2 teaspoon ginger
2 oz unsalted butter, melted

for filling
16oz pumpkin puree
3/4 cup half and half
1/2 teaspoon kosher salt
1/2 teaspoon nutmeg
1/4 teaspoon cinnamon
3/4 cup light brown sugar
2 large eggs
1 egg yolk

Directions
Preheat oven to 350 degrees F.
Crust: In a food processor, combine gingersnap cookies, brown sugar, and ginger until cookies are finely chopped. Drizzle in melted butter and pulse to combine. Press into prepared pie pan. Bake on top of a cookie sheet for 10-12 minutes. Cool before filling.
Filling: Bring pumpkin puree to a simmer in a small saucepan for 3 minutes until thick. Add half-and-half, nutmeg, cinnamon, and salt. Return to a simmer then cool for 10 minutes. In a large bowl, whisk eggs, yolk, and brown sugar together until creamy and smooth. Add cooled pumpkin mixture. Carefully pour filling into pie crust and bake for 45-50 minutes, the middle will jiggle a little.

I loooved the pure pumpkin taste that came from the real deal. The canned stuff needs so much cinnamon and clove, etc, just to give the illusion that it’s pumpkin. This pie tastes like pumpkin first and spices next which I really life. Besides, the crunchy crust gives a is a zesty companion to the mild filling.

Best of all, the pumpkin puree freezes really well. I’ve already got a few bags ready for Thanksgiving and maybe even Christmas (if I can resist that long!). I don’t think I’ll ever go back to the can again!

What do you think? Have you ever cooked with real pumpkin? What’s your favorite pumpkin pie recipe?

ps. Some pumpkin yarns!

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27
Jul

We All Scream

Written by Sarah. Posted in baking, cooking, DIY, recipe, summer

Hey there! Hope you all beat the heat! Now that it’s cooled down a bit, I can get back to blogging. In case there’s another freakishly hellish heatwave, here’s a delicious Green Tea ice cream recipe to chill us out.

I’m so excited that we now have an ice cream maker! We’ve always wanted the Kitchen Aid attachment. I think it’s one of the main reasons we bought the mixer in the first place. There is probably no feeling greater than digging into a pint of your own homemade ice cream!

Green Tea Ice Cream
adapted from Alton Brown’s vanilla ice cream recipe from “Churn Baby Churn 2”
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
1 1/4 cup sugar
1 teaspoon vanilla
4 tablespoons matcha powder

In a saucepan over medium heat, combine half-and-half and heavy cream. Stir occassionally, bring to a simmer, and then remove from heat. Wisk egg yolks in another bowl until light in color. Gradually wisk sugar into the eggs. A little at a time, add small amounts of the cream to the eggs until a third of the cream is added. Then combine the rest of the cream. Return to the saucepan over low heat and stir. The mixture will thicken and coat the back of a spoon. Remove from heat and pour into a container to cool for thirty minutes before adding vanilla and matcha powder. Refrigerate this for 8 hours. Pour mixture into ice cream maker according to the manufacturer’s instructions. Then freeze overnight for desired texture.

It is not a short process but it is well worth your patience!

AB’s recipe is based on a rich, gourmet-style ice cream. The kind you find in those tiny $5 pints at the bodega across the street. Way more delicious than those bargain ice creams you can actually afford to enjoy.

And, if I may just take a moment to brag, I was lucky enough to meet Alton Brown at a surprise book signing a few weeks ago. I had him sign this Polaroid of us. He wanted to know where I got film these days! 🙂

Have you ever made ice cream? What’s your favorite flavor?

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03
Feb

Baklava

Written by Sarah. Posted in baking

How delicious does that look! I’m pretty impressed with myself that I made it. Yesterday, while getting my mind off of the internet, I decided to finally make the baklava I’ve been dying to try out since I had a Good Eats marathon with Jon. I’ve had the phyllo dough sitting in the freezer for a few weeks with little determination to find the lid to the food processor.

Anyway, two things about Alton Brown’s baklava which will now be going into my list of favorite recipes.

First, I probably would never have tried making baklava a few years ago which is silly. Living in the city, I’ve been able to try out all kinds of foods and it’s fun to have harder to find ingredients right around the corner. (I know exactly where to go for Asian specialty foods!) Also, Jon’s family’s international background has introduced me to even more delicious foods I am now craving even though I can’t pronounce all of them properly.

 

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