Cafe For All Seasons Pecan Pumpkin Pie and Caramel Sauce

My go to pumpkin pie. Not your mama's pumpkin pie. Everyone always asks for the recipe. Thanksgiving memories...Bon appetit!

 

29 oz can pumpkin pie mix (I like to use one  1/2 of this and 1/2 plain canned pumpkin puree)

5 oz  can evaporated milk

3 eggs, lightly beaten

1 cup sugar

1/2 teaspoon salt

2 teaspoons cinnamon

1 Pillsbury Plus Yellow Cake Mix with Pudding

1/2 pound butter, melted and slightly cooled

1 1/2 cup chopped pecans

Preheat oven to 350. Line two 9" pans with waxed paper (I use parchment paper). Mix together pumpkin, milk, sugar, eggs, salt and cinnamon. Pour into pans. Sprinkle cake mix over the top. Distribute chopped pecans over cake mix and drizzle melted butter over all. Bake 1 hour. Chill. Invert and cut into wedges. Drizzle warm caramel sauce onto plate and top with piece of pie, topped off with whipped cream. Bon appetit!

Caramel Sauce:
1 stick sweet butter

1 cup light brown sugar

1/2 cup heavy cream

Cut butter into pieces and melt in a small heavy bottomed saucepan. Stir in the brown sugar and cream. Cook over very low heat, stirring constantly, until all is melted and blended. Whisking the sauce helps to bring it together. Serve warm. Refrigerate what is not used. Reheat on low temperature.

Whipped Cream:
2 cups heavy whipping cream

3 Tablespoons powder sugar

1 1/2 teaspoon vanilla

Whip cream in a medium bowl. Add sugar and vanilla anytime after you first start whipping. Whip into soft peaks. Refrigerate until ready to use.

Jean-Georges Vongerichten Chicken Soup (Barbara Kafka) - Thai Chicken Soup

 So this yummy little number showed up in my Barbara Kafka Soup A Way of Life cookbook. Super yummy with an organic chicken, fresh ginger, cilantro, coconut milk, limes.....All the good stuff....Here is the recipe I found on line which includes the addition of rice. I agree that a little rice would make it go a lot further. Or you could add some nice rice noodles. Bon appetit!

https://tbtam.com/2007/03/jean-georges-chicken-soup-with-coconut-milk-and-lemongrass/

Panang Chicken Curry

 As I am learning to cook Thai food I am finding myself with a whole new pantry of spices, etc. This particular Asian dish caught my attention and I just wanted to catalog it before I forget it. Again, no pictures, but I seem to remember it being quite yummy. 

https://www.foodnetwork.com/recipes/panang-chicken-curry-7112932

Pan Roasted Tilefish with Prosciutto, Lemon, White Wine and Capers

 My obsession with seafood is insane and now that I have the connection for fresh seafood I have been eating it like crazy! Filling my freezer to the gills with all I can get this summer! My new found friend....Tilefish. Never heard of it, but love it. This recipe by Tyler Florence is super simple and really showcases the texture and flavor of the fish. No pictures, however. Bon appetit!

https://www.foodnetwork.com/recipes/tyler-florence/pan-roasted-tilefish-with-prosciutto-lemon-white-wine-and-capers-4641089

Brazilian Salmon Stew

 So I am behind in cataloging and trying to play catch up, but I do remember making this dish and thinking it was a delicious way to make salmon and change it up a bit. Beautiful presentation and I even remembered to take a photo. Bon appetit!

 

https://www.yummly.com/recipe/Brazilian-Salmon-Stew-_Moqueca_-2330208?prm-v1

Zucchini Bread

Trying to use up all the zucchini finds me on the search for the ultimate zucchini bread. Here are two good ones....

1. One from Rachael Ray - I added miniature bittersweet chocolate chips to this one. The Turbinado sugar is an unexpected interesting addition. 

https://www.rachaelrayshow.com/recipes/zucchini-bread-with-crunchy-sugar-topping

 

2. Then this one from a friend. Delicious just as it is....

3 eggs

1 cup cooking oil

2 tsp vanilla

2 cup sugar

2 cup grated zucchini

3 cup flour

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

1/8 t cloves

1/2 t baking powder

1 cup nuts or raisins (or a mixture) - I used nuts and currants.

Beat eggs with oil, vanilla, sugar and zucchini. Add flour, soda, salt, cinnamon, cloves and baking powder. Mix well. Stir in nuts, etc. Pour into greased bread pans. Bake at 350 for 1 hour. Makes 2 loaves. 

Pesto

Trying to make use of all the basil in the garden....Pesto, of course. I like this one from Ina as the addition of the walnuts really made it rich. I also toasted the nuts which adds a depth of flavor. Freezing some for winter. Bon appetit!

https://www.foodnetwork.com/recipes/ina-garten/pesto-recipe-1951665#reviewsTop

Stuffed Peppers

 In light of all the yummy produce coming in fast and furious I am scrambling to find ways to preserve it. Today's yumminess....stuffed peppers for freezing....stuffed with ground lamb (instead of beef), veal and pork. Super yummy! Rachael Ray never lets me down. Great way to use up the peppers! Bon appetit!

I added a smidge of sugar to the tomato sauce...

 

https://www.rachaelrayshow.com/recipes/24321_stuffed_peppers

 

 

 

Ingredients

• 8 to 10 mild frying peppers or small to medium red and/or green bell peppers
• Salt
• 2 tablespoons butter
• ¼ cup broken, one-inch pieces spaghetti or orzo pasta
• 1 cup white rice
• Pepper
• 2 cups chicken stock
• 4 tablespoons olive oil, divided
• 2 ribs celery with leafy tops, finely chopped
• 2 onions, finely chopped, divided
• 6 cloves garlic, finely chopped, divided
• ½ cup parsley, finely chopped
• 2 tablespoons thyme, finely chopped
• 1 large fresh bay leaf
• 2 cups chicken stock
• 1 quart passata or tomato purée
• 1 pound ground beef
• ½ pound ground veal
• ½ pound ground pork
• 2 cups freshly grated Parmigiano-Reggiano cheese, divided

Yield

Serves: 4-6

Preparation

Cut a side off each pepper to make large boats, peppers will be stuffed and remain on their sides. Remove seeds and ribs from peppers then finely chop the trimmed pieces.

Bring a pot of water to a boil. Add salt and boil peppers for 4 minutes then cold-shock in an ice bath. Drain and pat dry.

In a saucepot over medium-high heat, melt butter. Add pasta or orzo and toast. Add rice and season with salt and pepper. Add stock, bring to boil and cover. Cook 16 minutes then pour out onto a small tray to cool.

Heat a large skillet over medium-high heat with 2 tablespoons olive oil. Add chopped pepper trimmings, celery, half the onions, 4 cloves garlic, parsley, thyme, salt and pepper. Stir to soften 7-8 minutes; remove from heat to cool.

Heat a Dutch oven or large saucepot over medium heat with remaining olive oil, 2 turns of the pan. Add remaining onions and garlic, and bay leaf; season with salt and pepper. Soften a few minutes then add stock and cook to reduce by half. Add passata or purée and heat through, adjust seasonings to taste.

In a large bowl, combine meats and season with salt and pepper. Make a well in the center of the meat and add egg, cooled vegetables, rice and half the cheese. Combine the stuffing with your hands and fill the peppers.

Pour half the sauce into a large casserole dish then arrange the peppers in the dish. Top peppers with a little more sauce and remaining cheese. Roast peppers 30 minutes covered with foil and 15 more to brown and until a thermometer inserted into the middle reads 155°F.

 

Grilled Tuna with Asian Sesame Crust

 I couldn't believe how flavorful this tuna was, especially since it only marinated for 20 minutes. Super flavorful, super easy, tuna was very tender (note that I seared it in a skillet). Easy workday dinner. Bon appetit.

https://www.thespruceeats.com/grilled-tuna-steaks-with-asian-sesame-crust-recipe-909353

Barbar Kafka - Soup

 To say that I would have snubbed my nose at this amazing woman who's penchant for taking microwave cooking to new heights wouldn't even begin to show how very uneducated I am in my forever young culinary quest. Some things are just too "mainstream" to actually be considered culinary, aren't they? Microwaves are for heating up your cold tea, melting butter in a pinch, NOT for making four course meals. I dare say my cooking trials will be long forgotten before I have to resort to the use of the microwave as an actual cooking tool once I am too old to be able to cognitively prepare a meal for my family or myself. Barbara, you were ahead of your time and I will just have to ride your coattails and feel the wind on my face. I do own one of her cookbooks, Soup, A Way of Life, and anyone who knows me knows how much I adore soup. Over the holidays I ventured into the book which has been staring me down for two years now on the shelf. Trying to prepare a vegetarian meal for my daughter in law I turned to Barbara's Minestrone. I've made a million Minestrones in my life, and no two are ever the same, but this one has a lovely twist...pesto! I've made the soup twice now and have found that using up the veges in the fridge is a great way to make this soup. The only thing I keep the same is the basil pesto. Bon appetit!

1/2 cup olive oil + 3 T

1 medium onion, 1/4" dice

3 medium carrots, 1/4" dice

2 ribs celery, 1/4" dice

1/2 lb potatoes, 1/4" dice

2/3 lb white cabbage,  1/4" dice

2 medium yellow squash, 1/4" dice

1/2 lb Swiss chard, leaves cut into narrow strips

1 small bunch of spinach cut into narrow strips

6 medium cloves of garlic, smashed, peeled and coarsley chopped

1 cup coarsely chopped Italian plum tomatoes

Rind from a piece of Parmesan cheese

2 medium bunches of basil

1 cup cooked orzo

2 T salt

Fresh ground pepper to taste

Freshly grated Parmesan for serving

In a medium saucepan cook 1/2 cup olive oil and onions over medium heat for 10 minutes. Add carrots, celery and potatoes and cook for 5 minutes. Stir in the cabbage, squash and cook for 5 minutes. Stir in the greens, 1/2 the garlic, the tomatoes, 5 cups of water; add the cheese rind. Bring to a boil and lower the heat to simmer for 10-15 minutes, or until all the veges are tender. 

Meanwhile, to make the pesto, in a food processor, coarsely puree the basil. Add the remaining garlic and olive oil and puree. Continue to blend until smooth.

Remove the cheese rind from the soup and stir in the orzo just before serving. Heat through. Stir in 1/4 cup of the pesto. Season with salt and pepper. 

If the soup is being reheated add a bit of water to avoid sticking. Serve with grated Paremesan and remaining pesto at the table.

https://www.nytimes.com/2018/06/05/obituaries/barbara-kafka-cookbook-author-and-food-writer-dies-at-84.html

Smashed Potatoes

 So anyone who studies a Keto diet or wishes to feed their gut the really good stuff needs to know about resistant starch. It's hard to wrap my head around a food that when I am dieting I am told is full of carbs and off limits, only to learn that these very carbs can be the savior, not the culprit, and provide me with some much needed energy. The other thing I love about this recipe is that it can be made 1/2 in advance and 1/2 when needed; just pull it out of the fridge when you need a quick side dish. I like to use the small round new potatoes and smash them into a really hot iron skillet with good olive oil, salt and pepper. Bon appetit!

https://eatbeautiful.net/smashed-potatoes-with-resistant-starch/

Parchment Baked Salmon

 Do you ever feel that your salmon always comes out too dry? Too little flavor? Well, FINALLY the perfect, simple way to cook salmon that always comes out super moist and flavorful. A friend made this one night for us and I never looked back. I've made it twice now and it has not disappointed. An added perk...clean up is a breeze! I intend to try the parchment cooking method with many other fish in the future. Bon appetit!

https://www.thecandidadiet.com/wprm_print/178139

Homemade Flat Bread and Onion Jam

 The Hubs and I have found ourselves in a new home with new rules this winter. Our purchase of a Swedish Tulikivi soapstone stove has afforded us a lot of fun new culinary adventures, in particular pizza and flat bread. Think brick oven...While I often make pizza dough, I have been experimenting with other doughs and this recipe, infused with fresh herbs, lent itself to further exploration. I will certainly be trying this in the future with many other combinations, but we settled on fresh thyme mixed into the dough, homemade carmelized onion jam (which has become one of our staples. I love the herbs infused in this one), prosciutto and goat cheese. The onion jam is a delicious sweet/tart addition to any kind of bread topping and certainly brings a lot of flavor to the table! Bon appetit and don't be afraid to explore...

 

https://www.foodnetwork.com/recipes/homemade-flat-bread-recipe2-2013334

 

https://www.foodandwine.com/recipes/caramelized-onion-jam

 

Note pictures show flat bread as described as well as pizza....

Empanadas

 I have really fallen off the wagon lately with new and exciting culinary adventures, but I must post a few that we have enjoyed. This recipe for beef empanadas was very authentic, I thought, to the ones we enjoyed in Peru. I don't have a dough press like the one shown, but simply rolled the dough out and filled it, crimped it and it was fine. I do like the fact that these are baked and not fried as clean up was much easier (notice I don't mention the health aspect here). Super yummy and we served them with fresh salsa and sour cream. Bon appetit!

https://www.mylatinatable.com/the-best-mexican-style-baked-beef-empanadas/