Sweet Potato & Pecan Pie

As I post my Thanksgiving recipes, I figure I should recap what we had this year.
To Drink:
Marinelli's Sparkling Apple Cider

...And Vin Glogg

 To eat:  Port Wine Cranberry Sauce

Quorn roast (for me the veggie), lobster tails (for my husband and a friend of ours, not veggie), Quadruple onion dressing (recipe to be posted soon), shallot mashed potatoes with mushroom gravy, green bean casserole, roasted butternut squash, chive scones (recipe to be posted soon), and sweet potato pecan pie for dessert. Here's the pie:

Unlike all other Thanksgiving food, I don't have a particular nostalgia for any specific desserts. I was thumbing through my Dinosaur Bar-B-Que cookbook, and decided I wanted to make a sweet potato & pecan pie. This also makes the occasion of my first from scratch pie crust but I won't detail that here. I was a bit anxious about it; I'd only have sweet potato pie once before, about 10 years ago, but I was really happy with the results. I followed the recipe verbatim, Dinosaur gets the full credit here, with recipe put in my own words.

Sweet Potato & Pecan Pie (Makes 1 9-in pie)

• 1 frozen, pastry pie crust 

For the sweet potato filling:

• 2 C cooked, mashed sweet potato
• 3/4 C sugar
• 2 eggs, lightly beaten
• 1/2 tsp salt
• 1/4 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• 14 tsp ground allspice
• 1/2 tsp vanilla
• 2/3 C sweetened condensed milk

For the pecan topping:

• 1 C coarsely chopped pecans
• 2 eggs, beaten
• 2 Tbsp butter, softened
• 2 tsp vanilla
• 1/2 C sugar
• 1/2 dark corn syrup
• 1/3 tsp salt
• pinch ground cinnamon

1. Preheat the oven to 325. Get out the crust and pie pan from the freezer. Mix together all the ingredients for the sweet potato filling in a large bowl and combine til smooth, working to get any lumps out of the potatoes. Set aside
2. In a separate bowl, combine all of the ingredients for the pecan topping and stir until well mixed. Pour the sweet potato mixture into the pie crust shell and smooth out the top. Pour on the pecan topping and smooth out the top. 
3. Bake in the oven for 1 1/2 hours until the crust is golden and the filling firm. Serve at room temperature.

Kitchen Notes: This makes a very full pie, mine spilled over the top. The cookbook recommends a slightly larger than usual pie crust and a slightly deeper pie pan--use them if you have them! The only modification I made to the recipe was to add a bit more salt to the pecan mixture, which is captured in my printing of the recipe above. I thought a mild salty taste would complement the pecans well.

Verdict? This hybrid pie is a keeper! The smooth potato filling is an ideal match for the crunchy pecans. I will definitely make a few modifications for my next attempt though. I like more spice in my pie, so I'll add more cinnamon, nutmeg, etc. I'd also prefer for the pecans to be more of an additional layer, rather than a topping, so I will decrease the ratio of potato and increase the ratio of pecans.

Port Cranberry Sauce

So I am the sorry blogger who posts her Thanksgiving recipes post-Thanksgiving. However, since most of these recipes I only make once a year, I like to give them an additional test run before I upload them.

                     As you can see, I lack fancy bowls. Thus, the sugar bowl springs into action

As much as I get joy from experimenting with new recipes, at heart, I am a traditionalist with Thanksgiving, usually making the same things again and again. I mixed it up a bit this year, including my port cranberry sauce. I found the recipe on Food & Wine's website. I followed it almost exactly, and have printed here in my own words. I did reduce the sugar to suit my preference and reduced the recipe to a 1/3 of its original (we had a cozy 3 person Thanksgiving), so for the original measurements, please check out the original.

I realize it's hard to be excited about cranberry sauce, but I'm a bit of a cranberry snob. My parents are friends with some (former) cranberry farmers, and when I was a kid, one of my favorite places was Ocean Spray's now defunct Cranberry World, mainly because of the free samples.

By the way, this was made while listening to Amy Winehouse

Port Cranberry Sauce (makes about 1 1/2 C)

• 1/3 C port
• 2 C cranberries, picked over and rinsed
• 1/3 C sugar
• zest of 1 orange
• pinch salt

1. Bring the port to a boil in a skillet. Add cranberries, and stir frequently, until the berries begin to burst, being careful not to burn yourself.
2. Add sugar, zest, and salt, and stir until dissolved, about 5 mins.
3. Allow to cool and serve at room temperature.


Kitchen Notes: I used Quinta do Chrasto 2005 port which is relatively neutral tasting. The berries burn easily, so be cautious.

Verdict? This is one of the most flavorful cranberry sauces I have had. The port flavor enhances that of the cranberries, and the orange complements without overwhelming. The flavor is highly concentrated. I was concerned about it being too dry, but it was great. I did overcook the berries a bit, making them slightly chewy, but this was my own error and not due to the original recipe.
 

Begendi (Mashed Eggplant with Cheese)

I read about Begendi in the same issue of Food & Wine where I stumbled upon the inspiration for Dijon Chipotle Chik'n. Chef Daphne Oz discussed eating begendi, mashed eggplant with mozzarella, and I thought it sounded magical. She suggested cooking it as an alternative to mashed potatoes--you can't go wrong with mashed potatoes, right?

 I put toasted almonds on it. Notice the leftover brussel sprouts and squash, sans pasta & ricotta

She didn't include a recipe, so I used the ole' trusty internet to find one. I found a recipe on Clifford A. Wright's blog. He warned: this is easy, but labor intensive. I didn't take his warning seriously enough!

I followed his directions pretty closely, reprinted in my own words here. There was a minor kitchen disaster, because the recipe didn't specify whether to cook the eggplant whole, halve it, or cut it smaller. I should have assumed that since he didn't say, keep the eggplant whole. I halved it to roast it, and it never cooked properly and adhered like rubber cement to my baking dish. Oh what fun to clean! Here's how to make it, properly.

Oh, one more thing. When I was researching the recipe, most called for a Middle Eastern or Mediterranean cheese. Kasseri, kashkaval, kefalotiri, and parmesan were all mentioned, but never mozzarella. But I had already gotten mozzarella into my head, so that's the way I went.

Listened to: New Pornographers. I listen to them very frequently with cooking, their albums seem to complement the process of cooking perfecting--can't tell you why!

Begendi (serves 4-8 as a side)

• 2 lbs eggplant (about 1 large)
• Oil
• 2 Tbsp fresh lemon juice
• 1 stick butter
• 1/2 C AP flour
• 1 1/2 C hot milk
• 1 C fresh mozzarella, diced
• salt & pepper to taste

 1. Preheat the oven to 425. Brush the whole eggplants with a bit of oil. Place in a roasting pan, and roast, turning periodically, until the skins have blistered black, about 40 mins.
2. Once cool enough to touch, remove skins, and place the pulp of the eggplant in a strainer and strain for 30 mins (this will reduce bitterness)
3. Place the strained eggplant in a food processor, along with the lemon juice. Puree until smooth. Set aside.
4.  In a heavy bottomed pan, melt the butter over medium-high heat, gradually stir in the flour to form a roux, and cook 20 mins, stirring constantly. 
5. Remove the pan from heat, and gradually whisk in the heated milk, continue whisking til smooth.
6. Return the pan to the burner, and add the eggplant. Combine, and simmer on low heat for 20 mins.
7. Stir in the cheese, and combine til smooth. Add salt and pepper to taste, and serve immediately. 

Kitchen Notes: In general, the skins remove easily from the roasted eggplant, but use a knife or fork to remove all the spare eggplant flesh from the skins. If pressed for time, roast and drain the eggplant one day, and finish the next.

Verdict? Tasty, but not worth the effort. It's a rich and creamy side. I personally would like it spiked with a bit more lemon juice. Feta or goat cheese would also be nice, though the amount would need to be reduced. I sprinkled toasted almonds on top, and I think that it would be great over rice pilaf.

Spicy Roasted Brussel Sprouts & Squash with Fresh Ricotta

 As I've mentioned, I'm a bit backlogged with posting, so I made this one back on Halloween night. It seems fitting to post it now though, given that I'm nostalgic for brussel sprouts. Yup, you read that right, nostalgic for brussel sprouts.

This is a very ugly looking recipe, but it tastes fantastic. My husband, who does not like brussel sprouts, likes these brussel sprout, as the roasting removes a lot of the bitterness. Growing up, brussel sprouts were on the Thanksgiving menu every year, and every year I gobbled up the mini-cabbages. I'm also nostalgic for brussel sprouts because it reminds me of 3 meals featuring brussel sprouts I've had at some awesome restaurants:

1. The brussel sprouts with ricotta salada that used to be served as part of the verdure miste at Lupa in NYC.
2. Brasserie in St. Louis's gnocci with brown butter, squash and brussel sprouts.
3. The roasted brussel sprouts served as a side dish at 1111 Mississippi in St. Louis.

Still not convinced that brussel sprouts can be fantastic? 1111 Mississippi routinely runs out of this side dish. Roasted brussel sprouts can be that good. This recipe combines some of my favorites aspects of each of the above restaurant meals: the ricotta and crushed red pepper of Luna, the addition of squash from Brasserie, and the roasted sprouts of 1111.

Listened to: Halloween Party Mix on Pandora. Don't judge, keep in mind I made these back on Halloween!


Spicy Roasted Brussel Sprouts and Squash with Fresh Ricotta

• 1 medium butternut squash, peeled, and cut into chunks
• 2 C brussel sprouts, washed, halved if large 
• olive oil
• salt & pepper 
• 1/2 C fresh ricotta
• 1/3 stick butter
• 1 large shallot, minced
• 1/2 tsp crushed red pepper
• 4 C rigatoni or other short pasta shape, cooked 

1. Preheat oven to 400.  Drizzle, or spray, some olive oil in a roasted pan so there's a thin coating on the bottom.  In a medium bowl, toss the butternut squash with a drizzle of olive oil, enough so that the squash cubes are lightly coated. Sprinkle with a bit of salt and pepper and place in the oven. 
2. While the squash is cooking, toss the brussel sprouts in the same bowl as used for the squash. Drizzle with olive oil and toss, sprinkle with salt and pepper. 
3. After the squash has cooked for 10 mins, stir, and add the brussel sprouts. 
4. While the sprouts are cooking, melt the butter in a skillet over medium-high heat. Allow to brown a bit, then add the minced shallot. Sautee for about 10 mins or until soft. 
5. Once the shallots are done, stir the squash and brussel sprouts again. Continue baking until the squash is fork-tender, and the sprouts have begun to caramelize, about 30 mins total for the squash, and 20 mins total for the sprouts. 
6. Pour the cooked pasta into a large bowl. Mix in the sauteed shallots and butter, the brussel sprouts and squash, the ricotta and crushed red pepper, as well as salt and pepper to taste. Combine well, and serve immediately. 

                                           Yes, it's not the most appetizing looking, but it's yummy!

Verdict? I am really looking forward to making this again! I'd prefer to make it with gnocci, and will next time, but I had pasta to use up in the fridge. Brussel sprouts and squash pair beautifully together, and this pasta dish has a nice sweetness and spice and is creamy without being heavy or overly decadent. It warms that house and is an ideal fall dish. Now, get over your fear of brussel sprouts!

Jicama & Carrot Slaw with Orange-Cilantro Vinaigrette

 I used to make a carrot-cilantro slaw from the Moosewood New Classics Cookbook. This recipe is inspired by this. I developed it last week when I had a carrot in need of use. It also gave me the opportunity to use the julienne slicer that I pick up at Schnucks on clearance for $1.54 and my glove that prevents me from slicing my fingers off. Yay!

While prepping this salad, I listening to the Norwegian electronic band, Flunk.

Here's my handy new peeler:

Jicama & Carrot Slaw with Orange-Cilantro Vinaigrette (serves 4 as a side)

• 1 carrot, julienned
• 1/2 jicama, cut into matchsticks
• 1 green onion, minced
• juice of half an orange (about 2-3 Tbsp)
• 2 Tbsp olive oil
• 1 Tbsp apple cider vinegar
• 3 Tbsp cilantro, minced
• 1/2 tsp cayenne pepper
• salt to taste 

1. In a medium bowl, mix the carrot, jicama, and green onion, set aside. In a liquid measuring cup, or other sturdy glass container, combine the juice, olive oil, vinegar, cilantro, cayenne, and salt. Mix thoroughly, then pour over the vegetables and toss, gently. Best if served immediately, keeps for 2-3 days in the fridge.


Kitchen Notes:  My personal preference in this is white vinegar, which I know most folks think has no culinary value, I used cider vinegar because that's what I had.

Verdict? Great crunch, great flavors. Very clean, zesty and fresh. I like a bit more acidity in my salads, so next time I may reduce the amount of orange juice and supplement with lime. I can't believe I haven't used jicama more often.

Mash-up: Pumpkin Cannoli Pie with Gingersnap Crust

 Happy Almost Thanksgiving, all! What are your favorite Thanksgiving desserts? Mine is not pumpkin pie. I want to love pumpkin pie, really I do, but I'm underwhelmed by it. In previous years, we've made pumpkin spice creme brulee, and pumpkin cannoli. I got it in my head that a gingersnap crust would harmonize with a pumpkin pie, so I thought I'd give it a go, and sought out a recipe. I also remembered how yummy the pumpkin cannoli were, so I thought I'd incorporate those too.

The "mash-up" in this recipe comes from the combination of two recipes. The gingersnap crust recipe comes from Martha Stewart, the pie recipe comes from the Fannie Farmer Cookbook by Marion Cunningham, and the cannoli portion is from me.

While whipping up this pie, I listened to: Death Cab for Cutie

Pumpkin Cannoli Pie with Gingersnap Crust (makes 1 9-in pie)
For the crust:

• 1 3/4 C gingersnap crumbs (use a food processor)
• 1/4 C packed brown sugar
• 1 Tbsp AP flour
• 1/2 tsp salt
• 4 Tbsp butter, melted 

1. Preheat the oven to 350 degrees.  In a large bowl, combine the gingersnap crumbs, sugar, flour and salt and mix well. Add butter and continue to mix until well combined.
2. Press crumb mixture, evenly, into a 9 inch pie plate, covering the bottom and sides. Place in freezer for 10 minutes.
3. Bake until crust is set, about 10 minutes. Let cool completely before completing pie.

For the filling:

• 1 C sugar
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp cloves, ground
• 15 oz can pumpkin
• 1 1/2 C evaporated milk
• 1/2 C milk
• 2 eggs, slightly beaten

1. Preheat the oven to 300. Combine all above ingredients in a large bowl and whisk until very smooth. Pour the mixture into the pie crust. Bake for about 1 hour or until filling is firm.  Allow to cool before adding cannoli topping.

For the cannoli topping:

• 1/2 C canned pumpkin
• 1/2 C fresh ricotta
• 1/4 C confectioner's sugar, sifted 

1. Do not prepare until just ready to serve the pie. Combine the pumpkin, ricotta, and sifted confectioner's sugar in a medium bowl. Beat until smooth, roughly the consistency of heavy whipped cream. Spread over the pie with a rubber spatula.  

Kitchen Notes: Combining 2 baking recipes can be challenging, especially for me, a not very proficient baker. The crust is very thick, there's no concern for the bottom falling out. The original pie recipe calls for an unbaked crust, which requires initially cooking the pie at 425 then dropping the temp down to 300. Cooking consistently at 300 for a longer period of time did not negatively affect the pie. The pie filling recipe makes too much filling, so I filled two little ramekins with the excess and garnished them with gingersnaps:

This crust is only going to be as good as the gingersnaps used. I used Trader Joe's triple ginger, and they were awesome. Also, as I believe I mention in my previous cannoli posts, key lime cannoli and cannoli with blueberry sauce, don't beat the ricotta with a whisk. a fork works great, and just think of all the extra pie you can eat with the calories burned from whipping the mixture with a fork.

Verdict? The flavor of the crust with the pumpkin filling is awesome, and the pumpkin cannoli cream is, dare I say it? A welcomed alternative to whipped-cream. This pie was super yummy, but it needs to be tweaked a bit. I'll work on the spices some, and the crust needs to be crispier, but I'll definitely give this one another go.

Portuguese Kale Soup

Portuguese kale soup is probably my second most requested recipe (I won't yet tell you what the first recipe is, not yet). Growing up, one of my favorite soups was Portuguese kale soup, featuring a spicy Portuguese sausage called chourico. Chourico is similar to it's Spanish cousin, chorizo, but features more garlic and and paprika. When I became vegetarian, I gave up my kale soup. When I moved to Illinois, Portuguese foods became a mere memory, and I really began to crave kale soup. Using soyrizo, I was able to mimic the flavor of the original chourico by adding additional heat, paprika and garlic. Since I'm writing this while back in Portuguese territory, it seems fitting that I post this now, no?

                                                       See the steam? Aren't you hungry?


This recipe has 2 dirty little secrets: Goya Sazon with Azafran, and Goya Sazon con Cilantro y Tomate. Why dirty little secrets? These seasonings are loaded with sodium and have MSG in them. My philosophy is that since I rarely use it, and because the amount is small in this big pot of soup, it's ok for this special occasion.


Listened to: Hot Club of Cowtown. If they play in your town, go see them. You won't regret it.

Portuguese Kale Soup (makes about 6 quarts)

• olive oil
• 6 garlic cloves, minced
• 1 large onion, chopped
• 5-6 medium carrots, coarsely chopped
• 4-5 celery stalks, coarsely chopped
• 2 packages soyrizo
• 4 quarts veggie broth or faux chicken broth 
• 2 packages Goya con azafran
• 2 packages Goya con cilantro y tomate
• 1 Tbsp (or more, or less), smoked paprika
• 1 tsp (or more, or less) crushed red pepper
• 2 tsp (or more, or less) garlic powder
• salt & pepper to taste
• 1 bunch kale, carefully washed, and torn into small pieces
• 2 16-oz cans white beans
• 4 C macaroni or other small pasta, cooked

1. In a large stockpot (I ultimately had to use 2), heat a few Tbsp of olive oil on medium or medium low heat. Add the garlic and cook for a few minutes, add the garlic and cook about 5 more mins.
2. When the onions are slightly softened, add the carrots and celery and sauté for about 5 more minutes. Add the soyrizo and stir frequently, taking care not to let the soyrizo stick, cook for about 5 more mins.
3. Pour in the broth, add the 2 kinds of Goya seasoning, paprika, crushed red pepper, and garlic powder. Bring to a boil, adjust seasonings, cover and reduce heat to low.
4. Simmer for 1 hour on low heat, stirring occasionally and adjust seasonings as needed.
5. Add the kale, cook until wilted about 10 mins. Add the beans and pasta and cook 5-10 mins more. Adjust seasonings, and serve immediately.

Kitchen Notes: I use Frieda's brand soyrizo, which I find is the most flavorful brand I've tried with the most appealing texture. Goya products are found frequently in the international section of a well stocked grocery store, or an international or Latin grocery. I truly don't have a stockpot large enough to make all this soup, so I make it in 1 pot, and once the sautéing is done, I split the sautéed veggies and soyrizo between 2 pots. This soup freezes super well, but freeze without the pasta.

     A prize goes to whomever recognizes which ingredient is missing from the photo! What that prize is, I don't know.

Verdict? This is one of my most favorite soups. It's hearty, it's nutritious, and for me, full of nostalgia, be sure to give it a try. If this doesn't make you warm and happy on a cold day, I don't know what will.

Harissa Roasted Vegetables

One of the books I've recently read was Blood, Bones and Butter by chef Gabrielle Hamilton. The book inspired me to make harissa hummus, which I adored. Funny thing--I really don't think the point of the memoir was to inspire people to cook. Oh Well.

In a late chapter, Ms. Hamilton laments how redundant meals of eggplant become while vacationing in Italy. She makes iteration after iteration of eggplant dishes. Though eggplant is not a veggie I adore, this vignette made me crave eggplant. When she mentions harissa and eggplant, I bolted to the market to buy my 1st eggplant of the season.

Because I was hoping to make a meal, rather than a side, I tossed a bunch of vegetables together, and here's what happened.

Listening to: She & Him Radio on Pandora

Harissa Roasted Vegetables (serves 6)

• 1 28-oz can diced tomatoes with juice
• 1 15-oz can white beans, drained
• 1/2 medium cauliflower, cut into florets
• 1 small zucchini, cubed
• 1/2 onion, sliced
• 3 garlic cloves, chopped
• 2 Tbsp olive oil 
• 3 Tbsp harissa
• salt & pepper 
• 1 C vegetable broth, plus extra 

1. Preheat the oven to 400 degrees. In a heavy roasting pan, combine all above ingredients until well-mixed.  Place in oven.
2. Every 10 mins, stir, and add additional broth if mixture becomes dry. Roast about 45 mins or until vegetables are tender. Serve as a side or as a meal over rice, pasta, or with crusty bread.


Verdict? I really wanted to love this. Gabrielle Hamilton made harissa eggplant sound so very, very appetizing. Probably because she has an MFA in creative writing. This meal certainly wasn't bad, but it disappointed me. The harissa was a bit lost, and not surprisingly, the veggies didn't cook evenly. I'm debating whether or not to transform the leftovers into a soup.

Dijon Chipotle Chick'n

Hello! Life has been busy this week, so I haven't been able to post much--I've got several back-logged recipes I've been eager to post! This recipe, Dijon Chipotle Chick'n, marks the sad conclusion of recipes featuring chipotle sour cream (see: zucchini pancakes,  smoky lentil soup, and a reference to it in roasted vegetable omelet).

When I travel, I like to buy the magazine Food and Wine. I wind up dog-earing about 50% of the pages for recipes and ideas to try. A great cold weather recipe I stumbled upon was Chicken Dijon, which called for sour cream, since I had almost precisely the amount of chipotle sour cream left, I figured it was kismet. I made a few adaptations based on what I had, as well as adjusting some of the cooking since I used Quorn veggie chicken rather than the real stuff.

You may remember that I'm currently loving my new speakers in my kitchen. Since I made this to complement my shallot smashed potatoes, I was still listening to Decemberists, Picaresque. 

Dijon Chipotle Chick'n (serves 4)

• 1 tsp coriander seeds, ground
• 2 Tbsp olive oil
• 4 Quorn chicken filets (or your favorite veggie chicken brand)
• salt & pepper
• 1/3 C onion, finely chopped
• 2 C faux chicken broth or veggie broth
• 2 Tbsp whole grain mustard 
• 4 Tbsp chipotle sour cream

1. Heat a large skillet on medium-high heat, add the coriander seeds and cook til fragrant, gently shaking the pan, about 2 mins. Remove the coriander seeds, and when cool, crush with a mortar and pestle.
2. In the same skillet, heat the olive oil over medium heat. Generously season the chick'n filets with salt and pepper. When the oil is very hot, add the filets and cook, turning frequently, until nicely browned, about 12 mins. 
3. Add the onion and cook until just softened, about 3 mins, add garlic and cook an additional min. Pour in the broth and coriander and bring to a boil, monitoring the temperature to prevent scorching. Reduce to med-low heat and cook for about 10 mins, or until sauce is thickened.
4. Remove the chick'n from the skillet and keep warm. In a small bowl, whisk together the mustard and chipotle sour cream. Add to the sauce on the skillet, and cook on medium heat for about 5 mins, til thickened. Return the chick'n to the skillet and coat thoroughly. Serve immediately. 

Kitchen Notes: If using proper chicken, the original recipe called for 8 drumsticks. You will need to adjust the cooking time to safely ensure the doneness of chicken, the original recipe can be found here. I find that the mortar and pestle is more effective at breaking down the coriander than a spice grinder is. I used Maille whole grain mustard (no I don't speak French).

Verdict? I thought this was super tasty. If you read my blog frequently, you'll be aware of my current obsession for chipotle sour cream, and I think it elevates this meal. I was concerned about the blending of the chipotle with the grainy mustard, but it was awesome. This has a smoky sweetness, and reheats beautifully. Enjoy!