food porn

Pumpkin Pie

Posted by

0



Turkey Day 2009 Debacle, originally uploaded by fredlet.

The Pumpkin Pie That Tex Actually Likes
* 1 (8-ounce) package cream cheese, softened
* 2 cups canned pumpkin, pureed
* 3/4 cup sugar
* 1/4 teaspoon salt
* 1 egg plus 2 egg yolks, slightly beaten
* 1 cup manufacturing cream
* 1/4 cup (1/2 stick) melted butter
* 1 teaspoon vanilla paste
* 1/2 teaspoon pumpkin pie spice
* 1 pie dough
* Whipped cream, for topping

Directions

Heat the oven to 350 degrees F.

Place 1 piece of pie dough down into a souffle dish and press down along the bottom and all sides. Put the pie shell back into the freezer for 1 hour to firm up. Bake for 20 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla and spices if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for an hour, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

Posted via email from fredlet’s posterous

(Using Paula Deen's recipe.)

Roasted Corn Pudding in Acorn Squash Recipe for Mabon

Posted by

3

Happy Mabon, y'all!
In honor of the harvest festival on the Autumnal Equinox, I made a harvest-y dinner last night.

Here is the original recipe that showed up in my Google Reader from 101Cookbooks yesterday:
http://www.101cookbooks.com/archives/roasted-corn-pudding-in-acorn-squash-recipe.html

roasted_squash_recipe
original photo by Heidi Swanson  101Cookbooks.com

Isn't that beautiful?

I edit things to my tastes, primarily to remove things I know I don't like (star anise) or to remove things that would kind of kill me (scallions, still…sigh)…though I would love to have had scallions in mine.

Here is my version:

Roasted Corn Pudding in Acorn Squash Recipe for Mabon

2 acorn squashes, cut in half lengthwise and seeded
1 tablespoon olive oil
1 cup half & half
1 egg plus 2 egg whites
2 ears fresh corn kernels
1 cup grated parmesan cheese
1/4 teaspoon garlic
1/4 teaspoon fine grain sea salt
1/3 cup grated 2yr Black Wax Cabot cheddar cheese
1 sliced apple ( I used Honeycrisp because the name reminded me of autumn. Any tart apple will do.)


1. Turn on your oven to 350 F
2. Cut the acorn squash in half and scoop out the seeds with a spoon
3. Drizzle olive oil and salt on the squash
4. Cook acorn squash until fork tender (~50 minutes)

5. Mix 1 egg plus 2 egg whites, 1 cup half & half, 2 ears fresh corn kernels, 1/4 teaspoon garlic, 1 cup grated parmesan cheese in a bowl (I suppose you could mix it on the counter instead of in a bowl, but it might get very messy.)

6. To keep the mixture from running out of the squash, I took a pair of tongs, turned over the squash and sliced a bit off the bottom to make a flat surface. Then set it back onto the roasting plate, filled them 3/4 full with the mixture and put them back into the oven.

I lowered the temperature to 325F at this point so that I didn't scald the mix.
It will set up in about 30-40 minutes. Test them for consistency around this point; you can pull them out earlier if you wanted more of a soup consistency or longer for a more firmly set pudding.

There was extra mix just as Ms. Swanson mentioned in her version, so I put it in a small oven safe bowl and baked it along with the rest of the squash.

7. Place on serving dish and grate white cheddar over the squash. I used a  2yr Black Wax Cabot cheddar cheese recommended to me by Jennifer… and it was spectacular in combination with the slightly sweet pudding and acorn squash mix. (I didn't brown the cheese in the broiler, but you can if that makes you happy.)

A tart white wine (not too sweet) or even a apple cider reduction drizzled on top would be really good with this… or go simply with the sliced apples that we had on the side.

Blessed be, y'all!

Posted via email from fredlet’s posterous

Yet Another Crock Pot Beef Stew

Posted by

0

  • carrots* – 1 cup
  • sweet potato cubes* – 1/2 cup
  • parsnip cubes – 1/2 cup
  • 1/2 cup barley
  • mushrooms – 1 cup
  • stew meat cubes – 1 pound
  • chicken broth – 1 cup
  • 1/2 onion – sliced thinly
  • Mississippi Mud Black & Tan beer (or Guinness) – 2 cups+

-Boil the barley in the chicken stock (I also put the parnips in as well.) for about 5 minutes.

-Brown the meat in a skillet with a bit of the beer.

-Pour everything into the crockpot; if there’s room add beer to top off the bowl

-Set on HIGH for 5 hours.

-Stir the ingredients for consistent cooking.

-Set to LOW for another 3 hours.

Its done when the stew meat is tender. The beer will add a little bit of sweetness and works well with the sweet potato.

*bonus if you have a Trader Joe’s that has precut sweet potatoes, as well as bag of mini carrots to reduce prep time. I also just get their stew meat already in cubes-its very good quality.