Posts Tagged ‘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.
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.
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
6 oz of gingersnaps
1 tablespoon light brown sugar
2 teaspoon ginger
2 oz unsalted butter, melted
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
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!
I wasn’t going to write about Sherlock because I feel like I came late to the party. I finally got around to watching Sherlock over my hurrication but I’m a little bit hooked and I’m currently re-watching both seasons to keep myself distracted from the fact that the next series is not coming out anytime soon. I feel like I’ve tweeted about the show plenty and I’ve been teased by Jon every day since I saw “A Study in Pink” (he calls Moriarty “Mariachi”) so that I think maybe I should take it down a notch with the nerdiness.
But, it’s Christmas. And Christmas means sweaters. And John Watson knows about Christmas sweaters. So this is happening.
And, besides, The Hobbit is about to come out so Mr. Freeman is absolutely relevant right now.
While looking for screen caps of the ridiculously awesome Christmas sweater that Martin Freeman rocks in “A Scandal in Belgravia” I discovered that there is an entire John Watson sweater fandom. Which includes this recipe for a John Watson Earl Grey sweater cupcake. Why not?
It seems the Watson sweater is more beloved than the Sherlock popped-collar jacket. Perhaps I’m not the only one that instinctively thinks “The Richenbach Fall” is pronounced the “Rhinebeck” fall (which is when you jump off a building into a pile of wool, duh). (It probably has nothing to do with that.)
I think Watson’s go-to fisherman sweater is my favorite of his jumpers. You can never go wrong with an oatmeal cabled sweater. Never.
If you’re looking for the ultimate fangirl knit, Trudi Brown has a basic free pattern for the iconic sweater on Ravelry which includes a kind of really adorable drawing of Watson knitting his own jumper and some cool details about knitting and the military.
How do you feel about Sherlock? Are you a Watson sweater fangirl? Will I ever shut up about this show? Do you see how I made it about knitting so I could write about it? Do you want to talk about The Hobbit or Star Trek instead? Would that be better? Is my nerd showing?
Tags: BBC, christmas, cupcake, famous knits, Fisherman Sweater, John Watson, knit, Martin Freeman, Moriarty, nerd, pattern, ravelry, recipe, Scandal in Belgravia, Sherlock, sweater, Watson sweater fandom
Sunday Jon’s parents threw a big 4th of July party (although, technically it was Canada Day). They have a huge BBQ every summer and there’s lots of drinks and swimming.
This year I made two berry tarts which are currently my favorite things to bake because they’re simple and easy but they taste delicious and look impressive. And I’d like to share the recipe with you!
yield 8″ pie
Graham cracker crust adapted from this Martha Stewart recipe
10 graham crackers
1/4 c sugar
1/4 t salt
6 T butter, melted
In a food processor, pulse together graham crackers with sugar and salt. Mix in melted butter and press into a pie pan. Bake for 15 minutes in a 350 degree oven. Allow to cool completely.
8oz mascarpone cream
1/4 c sugar
1c heavy cream
Stir together mascarpone with sugar and heavy cream. Pour into cooled crust. Top with berries and allow to set in the refrigerator for an hour before serving.
Next time I plan to use a rectangular tart pan. I’d love to make big berry stripes! I was so serious about the circles of raspberries and blueberries that I almost had my tweezers out! I hope I made Martha proud!
Guess who is silly enough to leave a bunch of bananas on the counter in our hyper-heated pre-war apartment while she went away for the weekend? This lady. I suppose I was just subconsciously trying to let them get brown and mushy so I could make banana bread.
Yo, bananas, I’m really happy for you, Imma let you finish but banana bread is the best breakfast snack of all time.
Banana Cranberry Bread
adapted from Joy the Baker
4 ripe bananas
1/3 cup melted butter
3/4 cup brown sugar
1 egg, beaten
1 teaspoon vanilla
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
pinch of cloves
pinch of salt
1 teaspoon baking soda (or 3 teaspoons baking powder if you realize halfway through that you don’t have any baking soda and the grocery store is closed!)
1 1/2 cup flour
optional (but delicious) ingredients:
1 cup dried cranberries
1 cup walnuts
Preheat oven to 350°F. In a large bowl, mash bananas and add melted butter. Mix in sugar, egg, vanilla, and spices. Next add baking soda and salt. Mix in the flour. Add dried cranberries and nuts until just combined. Pour mixture into a greased loaf pan and bake for 1 hour.
Oh my! I meant to share this recipe at the beginning of the summer. I suppose garlic scapes aren’t in season but it certainly doesn’t feel quite like fall yet! So what the heck. I’m all about pesto, mostly from my favorite spot Lamarca, and garlic scapes just make the most delicious pesto!
Garlic Scape Pesto
adapted from this Umami Girl recipe
3/4 c coarsely chopped garlic scapes
1/4 c pine nuts
juice and zest of 1 lime
3/4 t salt
1/2 c extra virgin olive oil
1/4 c grated Parmigiano Reggiano
1 t dried basil (fresh if you’ve got it but we got about a pound of the dried variety from our CSA!)
Toast the pine nuts in a dry pan. In a food processor, pulse together scapes, pine nuts, lemon juice, zest, salt, and pepper. Pour in the olive oil gradually while pulsing further to emulsify. Add in cheese.
Serve as a spread or over some gnocci!
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!
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.
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?
Good morning everyone! Hope you all had wonderful weekends. I did a lot in the kitchen and I can’t wait to share it all with you!
This morning is a recipe I tried out with some of the new vegetables we’re working with thanks to our CSA. This dish involves kohlrabi. What’s a kohlrabi? I’ve read it’s like a turnip. It has the crunchy earthiness of daikon or maybe cabbage. Mainly, I think, it just looks like a freaky alien that I was afraid to eat for fear of it bursting out of my stomach.
photo by Victoria Ruan
OK, it’s not that terrifying. But I was darned if I knew how to prepare the thing. I hear the greens are tastey. They got a little crunchy and inedible as I procrastinated cooking them, though. I finally ran across a recipe and I’ve decided kohlrabi isn’t half bad. You should try it!
1 head of kohlrabi (from our CSA!)
1/2 fuji apple (but I’m dying to try it again with asian pear!)
2 Tablespoons rice vinegar
1 Tablespoon hot sesame oil
1 teaspoon cayenne pepper (from our CSA!)
pinch of cumin and dried basil (from our CSA!)
salt and pepper
Remove greens and peel kohlrabi. Slice kohlrabi and apple into thin pieces. Toss with remaining ingredients and serve cold.
Delicious! It’s a great side. Very refreshing and crisp but unexpectedly spicy. Try it out!
Do you fear any veggies?
Hey everybody! Happy July! Last night we picked up a ton of amazing veggies at our CSA! I am still amazed by it.
While I said I wouldn’t go all “Stars N Stripes” on you for July 4th, I did use some of the beets we got from the CSA to make some Terra-style chips with patriotic flair.
Delicious! The beets are sweet and salty and I got to use some potatoes which have been waiting in the pantry for a while. It was a perfect side for summer, not too heavy. Definitely make it with a burger.
I never really thought I liked beets (I’ve never tried borsch!) but the CSA experience has made me realize that I like a lot of veggies I didn’t think much of before. The CSA has given us a big motivation to cook with ingredients we already have. It feels great being able to substitute and play around with things in the pantry.
Do you like beets? Have you tried any new foods recently? Taste something exotic this weekend! You won’t regret it!
Things have been so busy around here for so long that I haven’t had two minutes to bake! I finally made some time to whip up some delicious lavender shortbread cookies and I am so in love with them. They are salty, sweet, and a little exotic!
I used the Martha Stewart French Butter Cookie recipe. I love Martha’s cookies (her iPhone/iPad app is to die for but I’m not allowed to use my phone as a cookbook anymore! Oopsies!) and I feel like I can follow her blindly into any dish. She’s my hero.
I took the plain butter cookie and I added about 3 tablespoons of dried lavender along with the vanilla. (The second time I made it I was feeling frisky so I added about a teaspoon more. Why not!) The lavender adds another dimension to the flavors. It’s subtle but it’s definitely there and everyone notices it. Lavender is not something that people are passive about, though. They either love it or think that it’s soapy.
This recipe is so great. It’s so quick and requires so few ingredients, I’ve made it twice recently. It’s not fussy at all.
I hope you make them and I hope that everyone loves them. How do you feel about lavender? Love it or leave it?
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.