Weekly Cooking (and related issues) Thread

[Jamestown1630]

I used to have a neighbor who refused to cook. I think she got tired of cooking while raising her child, and determined thereafter to always Eat Out - which was kind of a waste, as she usually ordered the same, plain items all the time.

In a real pinch she might fry up a slice of Spam and open a can of baked beans, but that was the extent of her home cooking. Very occasionally, she would rave about some restaurant offering that was brand-new to her and had somehow slipped past her general policy of gastronomic non-experimentation (I remember once it was Three Bean Salad, which she had never eaten before) but overall, she seemed pretty insensate to food.

However, there were three exceptions: she was a coffee fiend, and even refused to keep a coffee maker in her home for fear that she’d overindulge and never sleep again; she loved chocolate, and when depressed she'd stop by the drugstore after work, grab chocolate ice cream, and make dinner of it; and she adored PUMPKIN!

I think her pumpkin-desire bordered on addiction: once she started, she couldn't quit. If she had just stopped to think, and decided to learn to COOK, she could have had any pumpkin-thing, anytime; but that thought didn't occur. So, she anxiously awaited the seasonal, pumpkin offerings at Starbucks and other chains, and made whole meals of them. And when I'd bake a big pumpkin pie for her, she'd wolf that sucker down in a day.

She would have loved the following recipe. It comes from Dean Fearing’s cookbook ‘The Mansion on Turtle Creek’:

Pumpkin Ice Cream with Pecan Sauce (makes 2 quarts)

10 extra large Egg Yolks

1-1/4 C. Sugar

2 C. Heavy Cream

1 Vanilla Bean, split lengthwise

1 C. Pumpkin Puree

1 tsp. ground Cinnamon

Pinch of ground Nutmeg

Pinch of ground Cloves

2 C. Cold Milk

Pecan Sauce (below)

Whole pecans for garnish, if desired

Combine egg yolks and sugar in a small bowl, beating until smooth and lemon-colored. Set aside.

Place cream and vanilla bean in a small saucepan over medium heat and bring to a boil. Immediately remove from heat and cool slightly.

Remove vanilla bean and add a small amount of cream to yolks, stirring briskly. Slowly add yolks to remaining cream, stirring constantly. Strain through cheesecloth or a fine sieve.

Combine pumpkin, cinnamon, nutmeg and cloves. Stir into strained mixture and chill.

When well chilled, combine with cold milk and pour into an ice cream maker. Freeze according to manufacturer’s directions.

Place scoops of Pumpkin Ice Cream on cold dessert plates. Spoon Pecan Sauce around ice cream and garnish with pecan halves, if desired.

Pecan Sauce

1 Cup whole or broken Pecan halves

½ C. unsalted Butter

¼ C. Sugar

2 T. Water

¾ C. Heavy Cream

Place pecans in a food processor or blender and process until very fine. Add butter and process until smooth. Measure ½ Cup, and reserve.

Combine Sugar and Water in a heavy saucepan over medium heat. Bring to a boil and cook, stirring frequently, until sugar mixture becomes the color of dark caramel. Remove from heat, and whisk in ½ C. of the pecan butter, then heavy cream.

Return to heat and bring to a boil. Again remove from heat and stir in remaining pecan butter. Cool and serve at room temperature.

(Pecan Sauce can be made a few hours ahead and kept at room temperature.)

[Liz]

Aw.....blush.

Happy to share my cooking experiences on your threads. Actually I’m more of an intuitive cook.....I add this or that as I go along. Still..... some of my treasured recipes are so “sacred” I follow them religiously.

[Stand Watch Listen]

Biscoff (BIScuits & COFFee)

A type of shortcrust biscuit, hint of cinnamon, crunchy, with a caramelized flavor.

Originated in Europe but can now be bought most anywhere...CVS, Walgreens, Rite Aid, Walmart, Kroger, Safeway and saw these biscuits at Sam’s (sometimes).

[Stand Watch Listen]

I am suppose to bring a “unique” dessert for Thanksgiving (unique meaning other folks are doing the oldie but goodie pies etc).

I made the’Pumpkin Roulade with Ginger Buttercream and it is delicious , but if you put in the time…here’s a recipe with a severe wow factor. The recipe is long but remember you are assembling two cakes recipes, a peanut butter mousse and a chocolate ganache. A real surprise when the first slice is taken out. Made just two times over the last two years…it IS rich!

A divinely decadent cake

HEAVEN & HELL CAKE (W. PEANUT BUTTER GANACHE) Stephan Pyles

INGREDIENTS: ANGEL FOOD CAKE
2/3 cup cake flour
1 cup powdered sugar
1 cup egg white (about seven or eight)
1 pinch salt
1 teaspoon cream of tartar
2/3 cup sugar
1 teaspoon vanilla
1/2 teaspoon almond extract

INGREDIENTS: DEVILS FOOD CAKE
1/2 cup cocoa powder
1 cup strong coffee
1/2 cup shortening
1 1/2 cups sugar
1 teaspoon vanilla
2 eggs
1 1/2 cups cake flour
3/4 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon baking soda

INGREDIENTS: PEANUT BUTTER MOUSSE
12 ounces cream cheese
1 3/4 cups powdered sugar
2 cups peanut butter, at room temperature
3/4 cup heavy cream

INGREDIENTS: GANACHE (FROSTING)
2 lbs milk chocolate, chopped
2 cups cream

DIRECTIONS:ANGEL FOOD CAKE
1. Preheat oven to 375°F.
2. Cut a circle of parchment paper or wax paper to fit the bottom of a 9" cake pan.
3. Do not grease the pan or paper.
4. Sift together the flour and powdered sugar and set aside.
5 Place the egg whites in the bowl of a heavy duty mixer.
6 Beat slowly while adding the salt and cream of tartar and continue beating for 1 minute or until soft peaks form.
7 Increase speed to medium, add sugar into whites by tablespoons until all is incorporated, then beat about 1-1/2 minutes longer.
8 When egg whites have stiff peaks, add vanilla and almond extract.
9 Remove bowl from mixer and sprinkle half of the powdered sugar-flour mixture and fold in again, using a minimum number of strokes so the egg whites do not deflate.
10 Gently spoon the mixture into the pan and bake for 40-50 minutes or until golden brown.
11 Do not over bake or the cake will sink in the center.

DIRECTIONS: DEVIL’S FOOD CAKE
1 Preheat oven to 350°F.
2 Oil and flour a round 9-inch cake pan.
3 Sift the cocoa powder into the mixing bowl, then drizzle in the coffee while whisking to make a smooth paste. Set aside.
4 (Might be more liquid than paste) Combine shortening, sugar, vanilla, and eggs and beat for 2 minutes on medium speed.
5 In a separate bowl, sift together the flour, salt, baking powder and baking soda.
6 add the cocoa-coffee mixture and the flour mixture to the sugar-egg mixture and continue beating until incorporated.
7 Pour batter into prepared pan and bake for 30 minutes. Test for doneness.

DIRECTIONS; PEANUT BUTTER MOUSSE
1 In the bowl of an electric mixer, whip the cream cheese until light and creamy.
2 Gradually beat in the powdered sugar, then the peanut butter.
3 If mixture looks lumpy, add 2 tablespoons of heavy cream.
4 Continue beating until thoroughly incorporated and fluffy.
5 Transfer mixture to another bowl and set aside.
6 Place heavy cream in the electric mixer bowl and whip until stiff.
7 Carefully, but thoroughly, combine both mixtures; set aside

DIRECTION: ASSEMBLY
1 Using a serrated-blade knife, slice each cake horizontally into 2 layers. Place 1 layer of the devil’s food cake on a cake stand and spread 1/3 of the peanut butter mousse over the top. Top mousse with a layer of the angel food cake and spread with half of the remaining mousse. Repeat with the remaining devil’s food cake, mousse, and angel food cake. Wrap cake in plastic wrap and freeze for 2 hours.

DIRECTIONS: CHOCOLATE GANACHE
1 Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil. (heat it in the microwave, if necessary, at 10 second intervals Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. Allow ganache to cool before pouring over cakes as a glaze. The longer you allow the ganache to cool, the thicker it will set. Typically I stick mine in the refrigerator so it is slightly cold before whipping. For piping or frosting, allow the ganache to completely cool and set up. When you are able to spoon the ganache and it can hold its texture, it is ready for piping.. Refrigerate the cake for 2 hours before slicing.

[Liz]

Nice do-ahead for the holidays....keeps frozen til needed.

NOUGAT TARTUFO

Mix/combine 6 1/2 oz chp Italian almond nougat, 2 oz ea toasted/chp hazelnuts, chp toasted almond slivers, 6 1/2 oz coarse-chp very best dark chocolate, 3 1/2 pints softened vanilla ice cream, 3 tb Honey.

Spoon into 8 fl oz chilled alum/molds lined with saran; freeze an hour; unmold. Roll in 1 1/2 c Shredded/toasted coconut. Hold covered in freezer on saranned tray til needed.

SERVE on nest of chp roasted almonds.
Gild the lily and add a drizzle of dark chocolate sauce.

[pugmama]

We were in Toronto last week and a freind made this for a dinner party. Whole menu was amazing. These cakes were really good.

Pumpkin Toffee Cakes with Cranberry-Caramel Sauce

Ingredients

CRANBERRY-CARAMEL SAUCE

1 cup (250 mL) granulated sugar
3 tbsp (45 mL) whipping cream (35%)
3 tbsp (45 mL) unsalted butter, cubed
3 tbsp (45 mL) dried cranberries, coarsely chopped

CAKES

Non-stick cooking spray
2 cups (500 mL) all-purpose flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) cinnamon
¾ tsp (4 mL) ground ginger
½ tsp (2 mL) salt
¼ tsp (1 mL) baking soda
Pinch ground allspice
Pinch ground cloves
¾ cup (175 mL) lightly packed brown sugar
¾ cup (175 mL) canned pumpkin purée
½ cup (125 mL) unsalted butter, melted and cooled
2 eggs
¼ cup (60 mL) buttermilk (shake carton well before measuring)
1 tsp (5 mL) vanilla
½ cup (125 mL) dried cranberries

GARNISH

1 cup (250 mL) whipped cream
¼ cup (60 mL) dried cranberries

Directions

For sauce, cook sugar in a medium saucepan over medium-low heat, stirring occasionally with a fork, until completely liquid and pale gold, about 10 minutes.
Continue to cook melted sugar over medium-low heat, swirling saucepan occasionally but without stirring, until it turns deep gold, 8–10 more minutes.
Remove saucepan from heat. While standing back (in case caramel spatters), carefully and gradually add cream and butter.
Return saucepan to medium heat and simmer, stirring often, until sauce is smooth, 2–3 minutes. Remove saucepan from heat and stir in dried cranberries. (If making ahead, reheat sauce gently before serving.)
For cakes, preheat oven to 375°F (190°C). Spray a 12-cup muffin pan with non-stick cooking spray.
In a large bowl, whisk together flour, baking powder, cinnamon, ginger, salt, baking soda, allspice and cloves.
In a separate bowl, whisk together brown sugar, pumpkin purée, butter, eggs, buttermilk and vanilla. Add brown sugar mixture to dry ingredients and stir just until combined. Stir in cranberries.
Spoon batter into muffin pan, dividing evenly. Bake until a cake tester inserted in a centre cake comes out clean, 20–25 minutes. Let cool in pan on wire rack for 5 minutes.
To serve, remove cakes from muffin pan. Slice 6 cakes in half horizontally. If you like, reserve remaining cakes to freeze and serve another time. Put bottom halves onto individual plates. Pour sauce over cakes, dividing evenly. Replace tops. Garnish with a dollop of whipped cream and a sprinkle of dried cranberries. Serves 12.

[pugmama]

Liz-can you freeze this for a head of time?

[pugmama]

These look amazing-going to try them, but won’t be using 2 lbs of bacon!

http://bacontoday.com/bacon-pumpkin-bars-with-maple-cream-cheese-frosting/

[pugmama]

Made this last year A real keeper Time to drag out the recipe again. I don’t know what a cheese pumpkin is, so used a regular one. Read other peoples comments re the recipe.

https://food52.com/recipes/7637-pasta-al-forno-with-pumpkin-and-pancetta#comments

[Liz]

I have not frozen it....but I don’t see why it could not be frozen.

You can make it the day before you need it—and hold it in the fridge—b/c the flavors meld nicely.

[pugmama]

I did these last fall and will do this again with family coming. I used dough hook and it was pretty easy.

Pumpkin-Walnut Focaccia with Gruyère/Cooking Light

The recipe makes two generous free-form loaves—one to enjoy now, and one to freeze later or give as a gift. If you’re making the bread for the Chicken and Ham Sandwich with Artichoke-Tomato Spread, pat the dough into a 9-inch circle so the sandwiches will be easier to eat.

Ingredients

3/4 cup warm water (100° to 110°)
1/3 cup packed brown sugar
1 package dry yeast (about 2 1/4 teaspoons)
3 1/2 cups bread flour, divided (about 15 3/4 ounces)
3 tablespoons butter, melted
1 cup canned pumpkin
1 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup (3 ounces) grated Gruyère cheese, divided
Cooking spray
1 teaspoon cornmeal
1/3 cup coarsely chopped walnuts

Preparation

Combine water, sugar, and yeast in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour and butter to yeast mixture; stir just until combined. Cover and let rise in a warm place (85°), free from drafts, 30 minutes.

Add pumpkin, salt, and nutmeg to flour mixture; stir until well combined. Add 2 1/4 cups flour and half of cheese; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Divide dough in half; shape each half into an 8-inch circle. Place dough circles on a baking sheet sprinkled with cornmeal. Sprinkle remaining cheese and nuts evenly over dough circles; press lightly to adhere. Lightly coat dough circles with cooking spray; cover and let rise 20 minutes (dough will not double in size).

Preheat oven to 400°.

Uncover dough; bake at 400° for 30 minutes or until loaves are browned on the bottom and cheese melts (shield loaves with foil to prevent overbrowning, if necessary). Cool on a wire rack.

Calories 169/ Calories from fat 30 % Fat 5.6 g

Chicken and Ham Sandwich with Artichoke-Tomato Spread/Cooking Light

This recipe yields more sandwiches than you’ll need, but you’ll be glad for the leftovers. Wrap the two extra sandwich wedges in plastic wrap, and refrigerate for up to one day. Remember to pat the focaccia dough out into a larger, thinner circle so the bread won’t be too thick.

Yield: 6 servings (serving size: 1 wedge)

Ingredients

1/4 cup chopped drained oil-packed sun-dried tomato halves
1 garlic clove
1/2 (14-ounce) can quartered artichoke hearts, drained
1 loaf Pumpkin-Walnut Focaccia with Gruyère, cut in half horizontally
4 ounces chopped roasted skinless, boneless rotisserie chicken breast
4 ounces thinly sliced 33%-less-sodium ham (about 1/8 inch thick)
2 cups trimmed arugula

Preparation

Combine first 3 ingredients in a food processor; process until smooth. Spread mixture on bottom half of Pumpkin-Walnut Focaccia with Gruyère; top with chicken, ham, and arugula. Place top half of bread on sandwich. Cut sandwich into 6 wedges.

Calories 315/ Calories fromfat 29 % Fat 10.3 g

[pugmama]

This was voted most popular dip by the San Fran Chronicle food section readers. Very good.

Libyan Spicy Pumpkin Dip / Marlena Spieler
1 onion, finely chopped
8 garlic cloves, finely chopped (about 2 tablespoons)
3 to 4 tablespoons extra virgin olive oil
1 1/2 pounds butternut, pumpkin or other winter squash, peeled and diced
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon curry powder
1/2 cup diced tomatoes
1/2 red jalapeno or serrano chile, seeded and chopped
1 teaspoon kosher salt
Pinch of sugar
2 1/2 tablespoons unflavored yogurt
2 tablespoons lemon juice, or to taste
2 tablespoons chopped cilantro, or to taste

INSTRUCTIONS:
Saute the onion and half of the garlic in oil over medium-high heat until the onion is soft and translucent and the garlic is fragrant. Add the squash, reduce heat, cover and cook for 10 minutes, or until the squash is about half cooked.
Stir in the cumin, paprika, ginger and curry. Cook until the spices are fragrant. Add the tomatoes, chile, salt and sugar. Cook over medium heat until the liquid has evaporated and the squash is very tender, about 20 minutes, adding the yogurt during the last 2 minutes of cooking. If the liquid evaporates before the squash is cooked through, add a few tablespoons of water so the mixture doesn’t burn.

[pugmama]

Lots of great recipes here as well.

http://www.cookinglight.com/food/top-rated-recipes/best-pumpkin-recipes/view-all

[Jamestown1630]

Really great pumpkin recipes from everyone!

I don’t think I realized how much I like pumpkin, until this thread.

Another thing I really like (and it’s coming up ‘seasonal’) is mincemeat pie. We always had them when I was a kid, from the grocery store. Now you can only find them at Christmas time; so I hoard in the deep-freeze :-)

-JT

[Liz]

A perfect holiday pasta course. You could use pumpkin, as well.

Sweet Potato Gnocchi / Mascarpone Cheese Sauce

GNOCCHI Rice 4 warm baked sweet potatoes, one boiled russet potato.
Stir in 2 c flour, beaten egg, pinch cinnamon/nutmeg, s/p; mix well. Pipe
batches w/ ½" tip into boiling water, snip w/ kitchen shears at ½" intervals.
Cook til dough floats to surface. Drain; keep warm. Repeat w/ rest.

SAUCE Caramelize a bit 4 shallots, gar/cl both fine-chp, tb sugar.
Add cup h/cream, 1/2 cup veg or chix stock; add 4 oz mascarpone,
bunch fine-chp fresh sage. S/P to taste.

ASSEMBLY Combine Gnocchi with Sauce.
Stays nice and warm in oven if done ahead.

SERVE w/ sage leaves garnish. Maybe a nice chilled
Sauvignon Blanc to wash down all the deliciousness.

[Liz]

Pumpkin Latté

Pan-heat or micro combined cup hot coffee, 5 oz Nestle evap/milk,
1/4 c canned pumpkin, 1-2 tsp sugar, 1/8 tsp pumpkin pie spice.

Carefully pour into mugs. SERVE w/ oatmeal cookies.

[V K Lee]

With the history being made all around us these days, how about we bring a bit of history back into the kitchen as well. For instance, today the station watched was one of the new digital sub stations we found locally called Retro TV network. The show was one of the first cooking shows and hosted by Dionne Lucas, a Cordon Bleu chef from Britain who had a series on back in the 1950’s. Her advertiser was Caloric (?) Gas ranges Another cooking show is seen on ION TV with Robin Shea (a favorite only due to the fact she is from my home town) I believe these two are on this channel as well....”Chef at Large” and “Chef at Home”. David Wade, another local favorite way back in the day. And, of course The Galloping Gourmet and Justin Wilson. With the passing of Chef Paul recently, it was an uplifting experience to see how many persons were inspired by these early pioneers. Another local I remember is Julie Bennell with her show being on Channel 8 in Dallas during the 50’s.

For those of us who have no access to cable, we do still have some access to interesting cooking shows. The may be older, but food is food and anything new is always an experiment. Check out some of these oldies but goodies if possible. You might be pleasantly surprised

[Jamestown1630]

I remember the ‘Galloping Gourmet’; but dearer to my heart was Friedemann Paul Erhardt, popularly known as Chef Tell, whom we saw on local Metro DC television - he was famous for his catch phrase “Very Simple, Very Easy”:

https://en.wikipedia.org/wiki/Friedman_Paul_Erhardt

-JT

[V K Lee]

Chef Tell. He was also seen in the Dallas market. I do remember him but failed to remember when and how often his show aired here. Years seem to fade memories. Though his name was easily remembered after your gentle prod, his face was no more than a blank. Googled him and found that he had never become an American citizen until late in life ((originally from Germany) until Richard M. Nixon had offered his name for citizenship recognition. And once seeing his image, his face recognized. LOL, it was claimed the man was the basis for the chef he see on the Muppets.

[Trillian]

I’ve made this recipe many times, minus the maple.
I was surprised how good a pumpkin cheesecake can taste!

Maple Pumpkin Cheesecake

Ingredients
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
3 (8 oz.) packages cream cheese, softened
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 (15 oz.) can pumpkin (2 cups)
3 large eggs
1/4 cup pure maple syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
MAPLE PECAN GLAZE
3/4 cup pure maple syrup
1 cup (1/2 pint) heavy cream
1/2 cup chopped pecans

Instructions
HEAT oven to 325ºF. Combine graham cracker crumbs, sugar and butter in medium bowl; press firmly into bottom of ungreased 9-inch springform pan.
BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt; mix well. Pour into prepared pan.
BAKE 1 hour 15 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and chill at least 4 hours. Top with Maple Pecan Glaze.

MAPLE PECAN GLAZE
COMBINE syrup and cream in 2 or 3-quart saucepan. Bring to a boil over medium heat. Boil rapidly, 10 to 15 minutes or until slightly thickened, stirring occasionally. Reduce heat to low. Simmer an additional 5 to 10 minutes, stirring constantly, until thickened. Add pecans. Cover and chill until ready to serve. Stir before serving.

http://www.eaglebrand.com/recipes/maple-pumpkin-cheesecake-3981

[Trillian]

That sounds so good. You can’t go wrong with all that cheese and cream!