Pumpkin Coconut Pudding
November 19, 2011
Pumpkin pie is essential at any Thanksgiving feast, but to be honest it is not the part of the meal that I look forward to. After a heavy meal of turkey, gravy, and of course stuffing, I find it hard to rally excitement for pie. Generally I enjoy a few bites of the filling and leave the crust lonely on the plate. This is what got me thinking about skipping the crust completely and making a pumpkin pudding in its place.
Pumpkin Coconut Pudding is a thick, silky coconut milk based pudding seasoned with traditional pie spices. This rich pudding is familiar enough to satisfy the expectation of a Thanksgiving pumpkin dessert, yet different enough to stand out as something special. Using coconut milk means that the pudding (without the whipped cream) is actually vegan, so you can safely serve to a mixed crowd including those lactose and gluten intolerant folks who seem to be cropping up in every family. This pudding could not be simpler to make. Heat the coconut milk and pumpkin, then stir in a slurry of spices and cornstarch to thicken it. For a casual fare, spoon it directly from a serving bowl and let guests add their own toppings. For a fancier presentation, spoon hot pudding into beautiful dishes or glasses and decoratively top before serving. This may be a break in tradition, but who knows, perhaps I am not the only one who is happy to leave the crust behind.
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Super Tasty Home Fries
November 14, 2011
Home-fried potatoes seems so simple, yet for years they eluded me. The challenge lies in achieving a crispy browned exterior on the potato without having to use copious amounts of oil. Starting with raw potatoes, I always found that the outside browned before the inside could cook through. Since I always used oil rather judiciously, the potatoes would stick to the pan and we would miss out on the flavorful, crispy skin. After much trial and error, I developed this recipe which results in perfectly seasoned potatoes with just the right amount of crunch, all with only a little bit of oil.
Super Tasty Home Fries start with cooked potato. You can either boil them briefly or use leftover baked potato. Either work well. I used russet potatoes for the picture, but really any type of potato works well. The dish begins on the stove-top and finishes in the oven. It works best with a cast iron skillet, but any oven safe pan will work. In a pinch, you can spread out the potatoes on a baking sheet. Saute the onion with the spices, then add the potato and toss in the oven. For a cheesy touch, melt cheddar over the top of the potatoes in the final minutes. These home fries are a staple at our house. They really are super tasty!
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Forbidden Rice and Green Onion Hearth Bread
November 11, 2011
Last weekend I was fortunate enough to gather for a potluck with a fantastic group of fellow food lovers. We are all part of Food52, a fabulous online community of inspired home cooks and knew each virtually through viewing, cooking, and commenting on each other’s recipes. The gathering celebrated the publication of the first Food52 cookbook, in which many of the party-goers had their own amazing recipes published. The cookbook is beautiful and I can not wait to cook my way through it!
Not surprisingly, we all had a lot in common, most notably our love of good food. The table was brimming with amazing dishes, most of them made from recipes found on Food52. It was difficult to decide what to bring, but I opted for fresh baked bread.
Forbidden Rice and Green Onion Hearth Bread is based on a recipe from Montana Culinary Students on Food52. The contrast in texture and color that the black rice brings the bread drew me in. Wild rice works as well, but Forbidden Rice sounds irresistibly tempting! The onion adds a deep savory quality and works beautifully with the aromatic rosemary. A hint of lemon zest adds a pleasant brightness to this hearty loaf. This bread will definitely become a regular in my baking rotation. I imagine that it would make great croutons as well, if you are able to resist the bread while fresh. This bread would also be a tremendous addition to the Thanksgiving table!
Check out what some of the fabulous cooks I met are doing on their own sites! TasteFood, Still Simmering, The Year in Food, The Wimpy Vegetarian, The Beet Goes On, My Kitchen Solo.
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Shaved Brussels Sprout Slaw
November 6, 2011
It has been a slow transition to fall around here. Halloween has come and passed, but until today the skies have been clear and the air relatively warm. This must be the reason I have not yet completely embraced the hearty warm foods of the darker months. Now daylight savings has come to an end and the rains are finally pelting down. The last of the tomatoes found their way into salsa and the eggplants into stir fries. It is time to break out the symbolic fall and winter vegetables and what better to start with than brussels sprouts in salad form?
Shaved Brussels Sprout Slaw is a bright and crisp salad. Brussels sprouts (which are rarely served raw) are sliced very thin and tossed with red onion, a lemony mustard vinaigrette, and percorino romano cheese. If you think you do not like brussels sprouts, be sure to give this a try. Leaving them raw keeps them crisp and mild in flavor with none of the distinctive odor that comes from cooking them. Serve this salad with just about anything, but I love to serve it beside some other rich saucy dish where it adds a fresh and acidic counterpoint.
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Chicken Mole (and a few thoughts on the season)
October 31, 2011
We recently lost a chicken, which made me think of how fortunate we have been since our children were born not to lose any family or friends that they are close to. This presents a challenge though, in how to teach our children of the role of death in life and of grief and how one continues on in the face of it. But then, is that not what this season is all about? The dying of summer and light leading us into the cool introspective winter. The death of one season and the birth of another.
If one looks beyond what Halloween has become for many- an excuse for sugar indulgence or a chance to dress as a mass murderer or a whore, this time is an opportunity to commune with those who have passed on from life into death. Our ancestors, our contemporaries, our friends who are no longer among the living. The Mexican holiday of El Dia de los Muertos (Day of the Dead) is especially intriguing. I love the imagery of the brightly decorated skulls that signify the integral part that death plays in life. We act this out with each meal, taking the life and energy contained in plants and animals and bringing it into our bodies to fuel our own existence.
So, while looking at some pictures of celebrations of Dia de los Muertos, my son and I began to talk of death. I told him how death was a part of life and that it need not be a scary thing. That all that is living must one day die (like our carved pumpkins destined for the compost),but that death would fuel the beginning of new life. He nodded and agreed, reminding me of how incredibly sane and stable children are and how grateful I am that my life is blessed with two very special little people.
Chicken Mole is a perfect dish for Dia de los Muertos. A thick sauce, rich with chiles, nuts, and the signature chocolate, bathes chicken as it slowly cooks and absorbs the luscious flavors. This is a special meal, requiring a bit of time to prepare the sauce. Feel free to make it ahead and keep in the refrigerator or freeze. It is worth every step to create this incredible sauce. Serve Chicken Mole with simple rice.
Note: The mole is also excellent with turkey. Try it as an unexpected gravy on Thanksgiving. Enjoy!
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