These are the best roasted pumpkin seeds I've ever made. I think partly because I used the seeds from a cheese pumpkin (a variety of heirloom pumpkin), which are on the smaller side. The only variation I made to the recipe is that I used olive oil rather than butter.
Spicy Roasted Pumpkin Seeds
A variation of this recipe from allrecipes.com
3 cups pumpkin seeds
1/2 cup butter, melted (or enough olive oil to coat)
1/2 teaspoon garlic powder
1 teaspoon salt
1 tablespoon seasoned salt
Preheat the oven to 300°F.
In a medium bowl, mix together the pumpkin seeds, butter, garlic powder, salt and seasoned salt until the pumpkin seeds are evenly coated. Spread in an even layer on a cookie sheet.
Bake for 1 hour and 15 minutes, stirring every 10 to 15 minutes until toasted. Cool completely on the baking sheet, then transfer to a serving dish. Or store in an airtight container.
Sunday, October 10, 2010
Saturday, October 9, 2010
Maple-Pumpkin Brûlée
My first attempt at crème brûlée was a success. And honestly, these things are the easiest and cheapest things to make, so I'm going to have a hard time ever shilling out the money for a restaurant version again.
Maple-Pumpkin Brûlée
Courtesy of CuisineAtHome.com
1 cup heavy cream
1 cup half-and-half
3/4 cup canned pumpkin purée
1/4 cup pure maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
3 egg yolks
1 egg
1/3 cup pure maple syrup
Pinch of salt
Preheat oven to 325°F.
Whisk together cream, half-and-half, pumpkin purée, 1/4 cup maple syrup, cinnamon, nutmeg, ginger, and cloves in a saucepan. Heat over medium just until steam rises.
Whisk together egg yolks, egg, 1/3 cup maple syrup, and salt in a bowl. Slowly whisk warm cream mixture into egg mixture.
Strain egg mixture into a measuring cup with a pour spout, using a rubber spatula to press through a fine-mesh sieve for a silky texture.
Divide among six 4-ounce ovenproof ramekins. Arrange dishes in a baking pan, then carefully transfer pan to the oven. Add hot water to the pan and bake custards until set, 35-45 minutes; don't overcook.
Remove ramekins from water bath, cool, then cover loosely with plastic wrap. Chill until completely cold, preferably overnight.
Caramelize each custard before serving by burning sugar on top (recipe to follow). Let the brûlées stand a few minutes after caramelizing so the topping hardens.
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Crème Brûlée Sugar
Courtesy of CuisineAtHome.com
1/2 cup packed brown sugar
1/4 cup granulated sugar
Combine both sugars, then spread the mixture on a parchment-lined baking sheet. After baking the brûlées, turn off the oven and place the sugar pan inside the oven for an hour to dry out the sugars.
Transfer sugar to a food processor and pulverize until fine. Store in an airtight container until ready to caramelize.
Maple-Pumpkin Brûlée
Courtesy of CuisineAtHome.com
1 cup heavy cream
1 cup half-and-half
3/4 cup canned pumpkin purée
1/4 cup pure maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
3 egg yolks
1 egg
1/3 cup pure maple syrup
Pinch of salt
Preheat oven to 325°F.
Whisk together cream, half-and-half, pumpkin purée, 1/4 cup maple syrup, cinnamon, nutmeg, ginger, and cloves in a saucepan. Heat over medium just until steam rises.
Whisk together egg yolks, egg, 1/3 cup maple syrup, and salt in a bowl. Slowly whisk warm cream mixture into egg mixture.
Strain egg mixture into a measuring cup with a pour spout, using a rubber spatula to press through a fine-mesh sieve for a silky texture.
Divide among six 4-ounce ovenproof ramekins. Arrange dishes in a baking pan, then carefully transfer pan to the oven. Add hot water to the pan and bake custards until set, 35-45 minutes; don't overcook.
Remove ramekins from water bath, cool, then cover loosely with plastic wrap. Chill until completely cold, preferably overnight.
Caramelize each custard before serving by burning sugar on top (recipe to follow). Let the brûlées stand a few minutes after caramelizing so the topping hardens.
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Crème Brûlée Sugar
Courtesy of CuisineAtHome.com
1/2 cup packed brown sugar
1/4 cup granulated sugar
Combine both sugars, then spread the mixture on a parchment-lined baking sheet. After baking the brûlées, turn off the oven and place the sugar pan inside the oven for an hour to dry out the sugars.
Transfer sugar to a food processor and pulverize until fine. Store in an airtight container until ready to caramelize.
Thursday, October 7, 2010
Spaghetti with Pork Bolognese
Oh. My. Goodness. This is absolutely fabulous. It's unexpectedly autumnal because of the addition of the cinnamon stick during the second portion of the simmering process. And it goes so well with all of the other flavors in the dish. It makes a ton, so I'm extremely happy to have so much sitting in my fridge right now. Mmmmmmm...
Spaghetti with Pork Bolognese
A variation on this recipe from Cooking Light
1 1/2 tablespoons extra-virgin olive oil
2 cups finely chopped onion
1/2 cup finely chopped carrot (about 1 medium)
1/2 cup finely chopped celery (about 1 stalk)
1 1/2 teaspoons chopped garlic
1 teaspoon kosher salt, divided
1 bay leaf
1 pound ground pork tenderloin
3/4 pound ground pork
2 ounces pancetta, finely diced
1/4 cup tomato paste
2 cups chopped plum tomato (about 1/2 pound)
1 1/2 cups organic vegetable broth
1 cup dry white wine
1 cup 1% low-fat milk
1/8 teaspoon grated whole nutmeg
1 (2-ounce) piece Parmigiano-Reggiano rind
1 (3-inch) cinnamon stick
1/2 teaspoon freshly ground black pepper
8 cups hot cooked spaghetti (about 16 ounces uncooked)
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano
1/2 cup chopped fresh parsley
Heat olive oil in a large Dutch oven over medium heat. Add onion, carrot, celery, garlic, 1/4 teaspoon salt, and bay leaf to pan; cook 8 minutes or until vegetables are tender, stirring occasionally.
Increase heat to medium-high. Add ground pork tenderloin, ground pork, pancetta, and 1/4 teaspoon salt; sauté 8 minutes or until pork loses its pink color. Stir in tomato paste; cook 1 minute. Add tomato and next 5 ingredients (through rind); bring to a boil. Reduce heat, and simmer 45 minutes.
Add cinnamon; simmer 30 minutes or until most of liquid evaporates. Discard bay leaf, rind, and cinnamon stick; stir in remaining 1/2 teaspoon salt and pepper. Add drained pasta to pot and toss. Sprinkle each serving with 1 tablespoon grated cheese and 1 tablespoon parsley.
Spaghetti with Pork Bolognese
A variation on this recipe from Cooking Light
1 1/2 tablespoons extra-virgin olive oil
2 cups finely chopped onion
1/2 cup finely chopped carrot (about 1 medium)
1/2 cup finely chopped celery (about 1 stalk)
1 1/2 teaspoons chopped garlic
1 teaspoon kosher salt, divided
1 bay leaf
1 pound ground pork tenderloin
3/4 pound ground pork
2 ounces pancetta, finely diced
1/4 cup tomato paste
2 cups chopped plum tomato (about 1/2 pound)
1 1/2 cups organic vegetable broth
1 cup dry white wine
1 cup 1% low-fat milk
1/8 teaspoon grated whole nutmeg
1 (2-ounce) piece Parmigiano-Reggiano rind
1 (3-inch) cinnamon stick
1/2 teaspoon freshly ground black pepper
8 cups hot cooked spaghetti (about 16 ounces uncooked)
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano
1/2 cup chopped fresh parsley
Heat olive oil in a large Dutch oven over medium heat. Add onion, carrot, celery, garlic, 1/4 teaspoon salt, and bay leaf to pan; cook 8 minutes or until vegetables are tender, stirring occasionally.
Increase heat to medium-high. Add ground pork tenderloin, ground pork, pancetta, and 1/4 teaspoon salt; sauté 8 minutes or until pork loses its pink color. Stir in tomato paste; cook 1 minute. Add tomato and next 5 ingredients (through rind); bring to a boil. Reduce heat, and simmer 45 minutes.
Add cinnamon; simmer 30 minutes or until most of liquid evaporates. Discard bay leaf, rind, and cinnamon stick; stir in remaining 1/2 teaspoon salt and pepper. Add drained pasta to pot and toss. Sprinkle each serving with 1 tablespoon grated cheese and 1 tablespoon parsley.
Wednesday, October 6, 2010
Pumpkin Whoopie Pies
These are a must for Fall. They're fantastic. Make them as soon as possible.
The only thing I've changed from the original recipe is the baking time. I've done these in 3 different ovens at this point, and they always take at least 14 minutes.
Pumpkin Whoopie Pies
A variation on this recipe by Silvana Nardone and Christina Stanley-Salerno from RachaelRayMag.com
1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 tablespoon pumpkin pie spice
1 1/2 teaspoons pure vanilla extract, divided
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon plus 2 pinches salt, divided
1 2/3 cups flour
4 ounces cream cheese, chilled
1 cup confectioners' sugar
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.
Using an ice cream scoop or tablespoon, drop generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 14 minutes. Transfer to a rack to cool completely.
Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
Spread the flat side of half of the cakes with the cream cheese frosting. Top each with another cake.
The only thing I've changed from the original recipe is the baking time. I've done these in 3 different ovens at this point, and they always take at least 14 minutes.
Pumpkin Whoopie Pies
A variation on this recipe by Silvana Nardone and Christina Stanley-Salerno from RachaelRayMag.com
1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 tablespoon pumpkin pie spice
1 1/2 teaspoons pure vanilla extract, divided
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon plus 2 pinches salt, divided
1 2/3 cups flour
4 ounces cream cheese, chilled
1 cup confectioners' sugar
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.
Using an ice cream scoop or tablespoon, drop generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 14 minutes. Transfer to a rack to cool completely.
Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
Spread the flat side of half of the cakes with the cream cheese frosting. Top each with another cake.
Chicken Tetrazzini
This dish is so nostalgic. And quite tasty. And this particular recipe actually makes it so that you have one pan of it now and one to freeze, so that's an added bonus.
I also have to admit... I've done nothing over the last couple of days since deciding to make this dish but refer to this clip from The Soup. Who knew this dish was such an aphrodisiac?
Chicken Tetrazzini
A variation on this recipe from Cooking Light
1 tablespoon butter
Cooking spray
1 cup finely chopped onion
2/3 cup finely chopped celery
1 teaspoon freshly ground black pepper
3/4 teaspoon salt
3 (8-ounce) packages presliced mushrooms
1/2 cup dry sherry
2/3 cup all-purpose flour
3 (14.5-ounce) cans fat-free, less-sodium chicken broth
2 1/4 cups (9 ounces) grated fresh Parmesan cheese, divided
1/2 cup (4 ounces) 1/3-less-fat cream cheese
7 cups hot cooked vermicelli (about 1 pound uncooked pasta)
4 cups chopped cooked chicken breast (about 1 1/2 pounds)
1 1/2 cups frozen peas
1 (1-ounce) slice white bread
Preheat oven to 350°F.
Melt butter in large stockpot coated with cooking spray over medium-high heat. Add onion, celery, pepper, salt, and mushrooms; sauté 4 minutes or until mushrooms are tender. Add sherry; cook 1 minute.
Lightly spoon flour into a measuring cup; level with a knife. Gradually add flour to pan; cook 3 minutes, stirring constantly (mixture will be thick) with a whisk. Gradually add broth, stirring constantly. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat.
Add 1 3/4 cups Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Add the pasta, chicken and peas, and stir until blended. Divide the pasta mixture between 2 (8-inch-square) baking dishes coated with cooking spray.
Place bread in food processor; pulse 10 times or until coarse crumbs form. Combine breadcrumbs and 1/2 cup Parmesan cheese; sprinkle evenly over pasta mixture.
Bake at 350°F for 30 minutes or until lightly browned. Remove casserole from oven; let stand 15 minutes.
To freeze unbaked casserole: Prepare through Step 5. Cool completely in refrigerator. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.
To prepare frozen unbaked casserole: Thaw casserole completely in refrigerator (about 24 hours). Preheat oven to 350°F. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover casserole with reserved foil; bake at 350ºF for 30 minutes. Uncover and bake an additional 1 hour or until golden and bubbly. Let stand 15 minutes.
I also have to admit... I've done nothing over the last couple of days since deciding to make this dish but refer to this clip from The Soup. Who knew this dish was such an aphrodisiac?
Chicken Tetrazzini
A variation on this recipe from Cooking Light
1 tablespoon butter
Cooking spray
1 cup finely chopped onion
2/3 cup finely chopped celery
1 teaspoon freshly ground black pepper
3/4 teaspoon salt
3 (8-ounce) packages presliced mushrooms
1/2 cup dry sherry
2/3 cup all-purpose flour
3 (14.5-ounce) cans fat-free, less-sodium chicken broth
2 1/4 cups (9 ounces) grated fresh Parmesan cheese, divided
1/2 cup (4 ounces) 1/3-less-fat cream cheese
7 cups hot cooked vermicelli (about 1 pound uncooked pasta)
4 cups chopped cooked chicken breast (about 1 1/2 pounds)
1 1/2 cups frozen peas
1 (1-ounce) slice white bread
Preheat oven to 350°F.
Melt butter in large stockpot coated with cooking spray over medium-high heat. Add onion, celery, pepper, salt, and mushrooms; sauté 4 minutes or until mushrooms are tender. Add sherry; cook 1 minute.
Lightly spoon flour into a measuring cup; level with a knife. Gradually add flour to pan; cook 3 minutes, stirring constantly (mixture will be thick) with a whisk. Gradually add broth, stirring constantly. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat.
Add 1 3/4 cups Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Add the pasta, chicken and peas, and stir until blended. Divide the pasta mixture between 2 (8-inch-square) baking dishes coated with cooking spray.
Place bread in food processor; pulse 10 times or until coarse crumbs form. Combine breadcrumbs and 1/2 cup Parmesan cheese; sprinkle evenly over pasta mixture.
Bake at 350°F for 30 minutes or until lightly browned. Remove casserole from oven; let stand 15 minutes.
To freeze unbaked casserole: Prepare through Step 5. Cool completely in refrigerator. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.
To prepare frozen unbaked casserole: Thaw casserole completely in refrigerator (about 24 hours). Preheat oven to 350°F. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover casserole with reserved foil; bake at 350ºF for 30 minutes. Uncover and bake an additional 1 hour or until golden and bubbly. Let stand 15 minutes.
Monday, October 4, 2010
Pumpkin Spice Latte
This is awesome. And I can make it sugar-free, which makes my sister, who is currently on a sugar-free diet, extremely happy. Suck it, Starbucks.
Pumpkin Spice Latte
Courtesy of crockpot365.blogspot.com
2 cups milk
2 tablespoons canned pumpkin
2 tablespoons white sugar
2 tablespoons vanilla
1/2 teaspoon pumpkin pie spice (or 1/4 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp nutmeg, and a teeny tiny pinch of ground ginger)
1/2 cup brewed espresso or 3/4 cup strong brewed coffee
Garnish with whipped cream and/or additional cinnamon (optional)
Add the coffee/espresso and milk to the crockpot. Whisk in the pumpkin, spices, sugar, and vanilla.
Cover and cook on high for 2 hours (if everything is cold), about an hour if you're working with hot coffee/espresso. Whisk again.
Ladle into mugs, and garnish with whipped cream and additional cinnamon, if desired.
Pumpkin Spice Latte
Courtesy of crockpot365.blogspot.com
2 cups milk
2 tablespoons canned pumpkin
2 tablespoons white sugar
2 tablespoons vanilla
1/2 teaspoon pumpkin pie spice (or 1/4 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp nutmeg, and a teeny tiny pinch of ground ginger)
1/2 cup brewed espresso or 3/4 cup strong brewed coffee
Garnish with whipped cream and/or additional cinnamon (optional)
Add the coffee/espresso and milk to the crockpot. Whisk in the pumpkin, spices, sugar, and vanilla.
Cover and cook on high for 2 hours (if everything is cold), about an hour if you're working with hot coffee/espresso. Whisk again.
Ladle into mugs, and garnish with whipped cream and additional cinnamon, if desired.
Chester County Mushroom Soup
You know it has to be good when it's a recipe coming from "The Mushroom Capital of the World"... And I was even more inclined to try it when my mom tried it and raved about it. So it was a must now that the weather is starting to get chillier. It's hearty, it's tasty, and it was even more awesome with the crostini on top (or on the side).
Edited to add (2/19/2013): I added bit of garlic (2 cloves) to the mushrooms when I was mincing them in the food processor. I also made sure to process them A LOT in order to get a smoother texture in the soup. But beware, for some reason, doing this made it so that my normal soup pot wasn't deep enough and this happened:
Chester County Mushroom Soup
Courtesy of The Terrace Restaurant in Kennett Square, PA
1 carrot
1/2 onion
2 stalks celery
1 tablespoon butter or oil, plus 2 tablespoons melted butter or oil
2 pounds washed button mushrooms
1/2 pound washed shiitake mushrooms
1/2 pound washed oyster mushrooms
1 tablespoon fresh chopped tarragon
1 teaspoon salt
1 teaspoon white pepper
3 pints chicken or vegetable stock
1 pint heavy cream
2 tablespoons flour
Mince carrots, onions, and celery in a food processor and saute in heavy pot with oil. Mince mushrooms in a food processor, add to pot along with tarragon, salt, and pepper. Cook for about 15 minutes. Do not burn.
Add stock and cream and bring to a boil. Mix melted butter and flour until smooth and whip into soup. Bring to a boil, stirring constantly until all of the flour and butter mixture is incorporated and the soup is thickened. Simmer for 30 minutes and serve. Adjust seasonings with salt and pepper, to taste.
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Cheddar Tarragon Crostini
French bread, sliced
Olive oil
Sharp cheddar, shredded
Dried tarragon
Preheat oven to 350°F.
Place sliced French bread on aluminum foil-lined pan. Drizzle bread with olive oil. Sprinkle with cheese and tarragon, and bake for about 10 minutes, or until cheese is melted and starting to brown.
Edited to add (2/19/2013): I added bit of garlic (2 cloves) to the mushrooms when I was mincing them in the food processor. I also made sure to process them A LOT in order to get a smoother texture in the soup. But beware, for some reason, doing this made it so that my normal soup pot wasn't deep enough and this happened:
Chester County Mushroom Soup
Courtesy of The Terrace Restaurant in Kennett Square, PA
1 carrot
1/2 onion
2 stalks celery
1 tablespoon butter or oil, plus 2 tablespoons melted butter or oil
2 pounds washed button mushrooms
1/2 pound washed shiitake mushrooms
1/2 pound washed oyster mushrooms
1 tablespoon fresh chopped tarragon
1 teaspoon salt
1 teaspoon white pepper
3 pints chicken or vegetable stock
1 pint heavy cream
2 tablespoons flour
Mince carrots, onions, and celery in a food processor and saute in heavy pot with oil. Mince mushrooms in a food processor, add to pot along with tarragon, salt, and pepper. Cook for about 15 minutes. Do not burn.
Add stock and cream and bring to a boil. Mix melted butter and flour until smooth and whip into soup. Bring to a boil, stirring constantly until all of the flour and butter mixture is incorporated and the soup is thickened. Simmer for 30 minutes and serve. Adjust seasonings with salt and pepper, to taste.
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Cheddar Tarragon Crostini
French bread, sliced
Olive oil
Sharp cheddar, shredded
Dried tarragon
Preheat oven to 350°F.
Place sliced French bread on aluminum foil-lined pan. Drizzle bread with olive oil. Sprinkle with cheese and tarragon, and bake for about 10 minutes, or until cheese is melted and starting to brown.
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