Monthly Archives: November 2010
I only made one of the desserts for last night (coming soon!!) because my mom feared I would be too busy with school work to make them all as I have done in the past. So, after we all grimaced at the sight and smell of bakery-bought desserts, I decided I needed to redeem myself. Today when I woke up, slowly easing out of the food coma that settled in after last night’s dinner, I decided I could bake again. As per my mom’s request, I made a pumpkin pie. It was so delicious, and kept our house smelling good for another day :).
Gingersnap Pecan Crust – Gourmet Magazine
- 5 tablespoons unsalted butter, melted, plus additional for buttering pie plate
- Flour for dusting
- 1 cup finely crushed gingersnap cookies (5 ounces; 20 2-inch cookies)
- 1/2 cup finely chopped pecans (2 ounces), toasted
- 2 tablespoons sugar
- 1/8 teaspoon salt
- Put oven rack in middle position and preheat oven to 350°F. Butter and flour pie plate, knocking out excess flour.
- Toss together all crust ingredients in a bowl with a fork until crumbs are moistened, then press evenly over bottom and up side of pie plate. Bake crust 6 minutes, then cool on a rack.
Pumpkin Filling – Martha Stewart
- 1 cup packed light-brown sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 1/2 cups fresh Pumpkin Puree, or canned
- 3 large eggs, lightly beaten, plus 1 egg for glaze
- 1 1/2 cups evaporated milk
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs. Beat well. Add evaporated milk, and combine.
- Fill pie shell with pumpkin mixture.
- Bake for 10 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes more. Cool on a wire rack.
Simplicity, as defined by the dictionary built into my mac laptop:
- “the quality or condition of being plain or natural”
- “the quality or condition of being easy to understand or do”
This Thanksgiving, I tested out both definitions of simplicity, making something so clean, and fresh as Ina Garten’s roasted figs in prosciutto, and something so (almost mind-numbingly and grossly) easy, yet entirely delicious as my grandma’s corn pudding.
The first thing I did when I came home from college for Thanksgiving break was go to the kitchen. No, I did not enter to feast on the food that I have missed while away from home, but rather I went into the kitchen to peruse my mother’s cookbook collection and with the holiday season on its way, I knew there had to be a few new additions. Right in front of me was a glossy, elegantly packaged cookbook: Ina’s newest book, Barefoot Contessa: How Easy is That? Like a kid in a candy shop, I excitedly flipped through the pages. And then it happened — I discovered the roasted figs wrapped in prosciutto. Literally salivating as I read the recipe, I ever-so-politely screamed for my mom to come downstairs and approve my request to add them to her salad. Of course, she obliged. The prosciutto-wrapped figs, were delicious. The ingredients were so fresh, and clean, and the taste was so delicious and far from boring, proving the power of just three ingredients.
The corn pudding was so delicious as well– mildly sweet, a little creamy, the perfect texture. Everyone at our house loved it! However, this dish evoked a different type of simplicity…would one’s opinion change knowing what goes into it? You’d never know from the taste, but it’s a very processed treat, one of those things that you love, and tastes so delicious, even though the components individually seem rather unappealing. It only took five-ish minutes to prepare (excluding cook time), but was really impressive, and scrumptious.
Roasted Figs in Prosciutto – Ina Garten
- 20 large fresh ripe figs
- 20 thin slices Italian prosciutto
- good olive oil
- Preheat the oven to 425 degrees,
- Snip the hard stems off the figs and cut the figs in half lengthwise through the stem. With a small sharp knife, cut the prosciutto lengthwise into inch-wide strips. Wrap a strip of prosciutto around the center of each fig half, with the ends overlapping. Brush with olive oil and arrange cut side up on a sheet pan.
- Roast the figs for 10 minutes, until the prosciutto is a little crisp and the figs are warmed through. Serve warm.
Corn Pudding – My grandma
- 1 box jiffy corn muffin mix
- 1 pint sour cream
- 2 eggs
- 1 can creamed corn
- 1 can corn kernels
- 1 stick butter
- Melt butter and let cool
- Add muffin mix, beaten eggs, sour cream, creamed corn, and corn kernels.
- Bake at 350 degrees for 45 to 50 minutes, until browned on top.