Mystery Solved

I know a few of you have been guessing as to what I have up my sleeve this week. If you still want to fathom a guess before reading further, check out last week's entry and see if you can put your finger on just what I have been up to. 

Drum roll please... I made real Pumpkin Pie from real pie pumpkins!

Here is a little unknown fact to most American consumers who prepare "pumpkin pie" for their families every fall. That innocent looking can of 100% pureed pumpkin you pick up at the grocery store isn't pumpkin at all, it's actually Hubbard Squash. I know, call the authorities, we have been deceived! Why would manufacturers ever try to pull the wool over the eyes of the American consumer?! (*snickers*) Because this innocent switch helps to pad their pocketbooks. Hubbard squash has more flesh and less seeds and pulp than pumpkins, but has a similar taste profile, so with a little refinement these companies can product more cans of pumpkin puree without much fuss. Now, that begs the question, is this really a reason to boycott canned impostor "pumpkin" pies forever? I think not, especially since pumpkin pie in any form is still my favorite pie ever. I just choose to look the other way while cutting myself a slice and rejoice in the fact instead that it is fall and I can settle in with my delicacy and a cup of tea.

So this past week, I set out to make a real, honest to goodness pumpkin pie. I found the process labor intensive but incredibly rewarding, and completely worth it. There is something deeply satisfying, as least for me, in making something COMPLETELY from scratch - from the ground up if you will. And as an added bonus, I roasted the seeds and have been snacking on them ever since, in addition to adding them to my oatmeal, topping my morning yogurt, and mixing into a recent muffin mix.

Organic pie pumpkins from Jungle Jim's

I made a homemade pecan crust, with plenty of salt to contrast the sublte sweetness in the pie custard. Speaking of which, the authentic pumpkin puree is much more savory, almost nutty in flavor when compared to its canned counterpart and, not wanting to lose that uniqueness, I kept the filling simple, unadulterated, true to its origins. I couldn't have been happier with how it turned out, and I will be making another one today actually.

 I meant to take a picture of the pie right after I took it out of the oven, before I stuck a fork in it, but alas, I have no self control. But how could I resist? Topped with a maple whipped cream, I was in fall heaven.

Pumpkin Pie with Pecan Graham Cracker crust and Maple Whipped Cream

I hope this blog has inspired you to at least consider picking up a pie pumpkin and going all homemade with your fall pie... or at least appreciate the adorable little pie pumpkins a little more.

Pumpkin Pie

* I made this custard filling by sight and taste, and thus didn't measure anything exactly. I recommend you do the same, as every pie pumpkin will be a little different.

Filling:

1 1/2 cup real pumpkin puree (flesh from two small pie pumpkins)

1/2 cup sugar

2 whole eggs

2 egg yolks

splash milk or cream

1 tsp salt

1 tsp cinnamon

1/3 tsp nutmeg

1/4 tsp ginger (optional)

3 tablespoons flour

Puree pumpkin in a food process so it is incredibly smooth and silky. Transfer to the bowl of your mixer and add the sugar, milk, and eggs. Mix on medium speed until incorporated, whipping in a little air to lighten the custard. Add the seasonings; mix. Add the flour one tablespoon at a time, just looking for the custard to come together and slightly thicken. Taste and adjust the seasonings accordingly.

Crust:

1 cup pecans, coarsely chopped

1 cup graham cracker crumbs

1 stick butter, melted

2 tsp kosher salt

Mix the nuts, crumbs, and salt with the melted butter and press into an ungreased pie pan. Par bake this crust at 350 degrees until slightly set up, about 25 minutes. Pour in your custard filling and bake an additional 35 to 40 minutes or until custard is set. Allow to cool (if you can wait that long) and top with whipped cream or chutney.

A Teaser....

I am making something oh so scrumptious... bet you can't guess what it is.

1. I had to go buy some specialty ingredients today.

2. This is one of my favorite treats of all time.

3. I have actually blogged about this food before.

4. It could certainly be considered a labor of love (emphasis on labor.)

5. This labor is TOTALLY worth is, as the resulting delicatessen is swoon worthy.

Can you guess? Can you, can you?! Be on the lookout tomorrow to get the full scoop... oh rather, slice.

Coffee Cup Wisdom

This past weekend I visited home and one of my first stops was to my favorite coffee shop in town. I ordered a latte I hadn't had in a while (light, no whipped cream, and half the shots, just the way I like it,)  and suddenly felt so much better about the bitterly cold weather outside. The snow was coming down like it rightfully should be in February, the wind was blowing enough to cut right through my thickest winter coat, and I still didn't mind because as I watch the snow swirl outside and sipped my latte, I noticed what was written on my coffee cup.

The question posed by this very inquisitive cup was "What will you stay up for?" Good question, since we all value the precious few hours we get nowadays. The answers varied from "the newest episode of The Desperate Housewives," to "to hear my 3 year old ask me 'what letter does S start with?'" So that made me wonder, what will I be willing to stay up for?

I will stay up to watch a Disney movie, to be a sympathetic ear and shoulder to cry on, and to read another few verses of the Bible. Definitely.

And I ask you the same question. What will you stay up for?

As you ponder, here are my birthday dessert pictures!

Rustic Apple Tart

Peanut Butter Blondies

Individual Fruit Tarts, glazed with honey

Peanut Butter Pretzel Sandwiches (a birthday present from my roommate, Mary)

Mint Dark Chocolate Mousse in a Milk Chocolate Cup

Mocha Cupcakes with Salted Caramel Filling and Salted Caramel Frosting

Our dessert bar!

Goodbye Summer?

It is said that the man who needs a vacation the most is the man who just got back from vacation. I now fully understand what he was talking about.

My family and I just returned from an impromptu week tucked away in rural northern Michigan. A mile away from the sandy (and nearly deserted) shores of Lake Michigan and right on Little Traverse Lake, we spent time together, just the four of us, before we jump headlong into the chaos that consumes August and the return of classes, homework, dance classes, and meetings. These sorts of vacations are my favorite, ones where there is no agenda but plenty to keep me mildly busy in between cat naps and meals. I was able to read not one, but TWO whole books that have been staring at me longingly from my bookshelves for a year now, and stock up on the much needed quiet time before all of my time is devoted to things most decidedly less quiet.We played board games, talked on the porch by tiki light, and played Euchre until we were all rubbing our eyes fighting against the Sand Man. Needless to say it was a wonderful area to visit, plenty of adorable little towns with the most unique shopping, dining, and natural attractions, and I highly recommend it. Just make sure you fully commit to the wonder that is relaxing. Aahhhhhh...

And now planted firmly back into the reality of August, I spent today wading through the 71 emails that had accumulated in my Inbox, finishing up some lose ends that I had put off until "after vacation," and doing laundry and refolding EVERYTHING so it can go back into a suitcase to be taken back to school tomorrow. Which just leads me to the inevitable question that surfaces every August: Where did this summer go? I think through the months between "then" and "now" and make a face of mixed disgust and disappointment. Sad how fast time flies by when you don't keep an eye on it. Though admittedly there are too many things for me to be keeping my eyes on nowadays. So I make the renewed promise to myself to take each day as it comes, reveling in the work and the fun that may come. This year even more so because it's my last year at my university, and thus my last time to make the promise to myself to make this year wonderful. The real world is looming, with real bills and real jobs and real chores and real adult stuff like buying a house and, dare I say, starting a retirement account? Insert another slightly disgusted face here.

I guess the wrapping up of summer has me slightly thoughtful, and I know for many of you our there you are thinking "What the heck is this chick talking about?! It's only August 4th! Summer ain't over until the school bells ring." I agree. So let's relish in the beauty of summertime food yet again!

What do we have here? New recipes!? Why yes, yes we do. I wanted to do something different and was craving some good, old fashioned soul food, which is very different for me. Usually I'm the one who steers clear of fat and calories and absolutely adores summer time because of the abundance of fresh vegetables and lean protein. But today called for gumbo. With the cooked roux and everything. (I also wanted to use my mom's new dutch oven... I really need to get me one of these.) Simply start the gumbo with your butter and oil (the oil raises the scorching temperature of the butter, which allows the fats to be heated to higher temperatures without tasting burnt) and melt, then add flour to create the roux. You need to cook this until it is golden brown, then add your protein. I used Spanish style chorizo and bacon, but ham, chicken, and pork tenderloin could also work.

Roux with flour...

Cooked roux with browned meat (some of that wonderful meat fat can act as your butter/oil combo)

You now want to prepare your vegetables, and in New Orleans they have the Holy Trinity - onions, celery, and bell peppers. No carrots like the traditional French mirepoix. When you process you bell peppers, however, you want to take the membrane out of the inside of them so they more easily release their natural sweetness. 

Simply run your knife along the inside of the quartered peppers to remove the membrane.

Toss the veggies around in your roux and meat mixture, add some broth (beef, veggie, chicken, whatever floats your boat,) bring to a boil, reduce to a simmer, and let cook until thick and bubbly. Serve over rice.

Enjoy!

And of course I had to have something sweet to end the meal.... key lime pie (the healthy way) for everyone!