www.newsobserver.com www.charlotteobserver.com Pecan-Glazed Apple Butter Pumpkin Pie

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www.newsobserver.com www.charlotteobserver.com
Pecan-Glazed Apple Butter Pumpkin Pie
Pie:
2 cups pumpkin, canned or cooked and mashed (not pumpkin pie filling)
2 cups apple butter
1 1/2 cups brown sugar
1 teaspoon salt
1 teaspoon ground cinnamon
6 eggs, slightly beaten
1 (12-ounce) can evaporated milk
2/3 cup milk
2 (9-inch) deep-dish or 3 (9-inch) pie shells
Topping:
2 cups pecan pieces
1/2 cup brown sugar
4 tablespoons melted butter
Preheat oven to 400 degrees.
Pie: In large bowl, thoroughly combine pumpkin, apple butter, brown sugar, salt
and cinnamon. Blend in eggs, evaporated milk and milk. Pour into unbaked pie
shells, evenly dividing mixture. Bake for 25 minutes. Remove pie to add topping;
reduce oven temperature to 350 degrees.
Topping: In a bowl, combine pecans, brown sugar and butter. Crumble topping
over partially baked pies. Return pies to oven and bake an additional 20 to 30
minutes or until knife inserted in center comes out clean. Cool.
Deep-dish pies will take longer to cook.
Makes 16 servings.
Source: Claire Nelson of Durham
Pecan-Glazed Apple Butter Pumpkin Pie
Pie:
2 cups pumpkin, canned or cooked and mashed (not pumpkin pie filling)
2 cups apple butter
1 1/2 cups brown sugar
1 teaspoon salt
1 teaspoon ground cinnamon
6 eggs, slightly beaten
1 (12-ounce) can evaporated milk
2/3 cup milk
2 (9-inch) deep-dish or 3 (9-inch) pie shells
Topping:
2 cups pecan pieces
1/2 cup brown sugar
Pie: In large bowl, thoroughly combine pumpkin, apple butter, brown sugar, salt
and cinnamon. Blend in eggs, evaporated milk and milk. Pour into unbaked pie
shells, evenly dividing mixture. Bake for 25 minutes. Remove pie to add topping;
reduce oven temperature to 350 degrees.
Topping: In a bowl, combine pecans, brown sugar and butter. Crumble topping
over partially baked pies. Return pies to oven and bake an additional 20 to 30
minutes or until knife inserted in center comes out clean. Cool.
Deep-dish pies will take longer to cook.
Makes 16 servings.
Source: Claire Nelson of Durham
Bourbon Chocolate Pecan Pie
Crust:
8 ounces all-purpose flour (about 1-1/2 cups sifted; see notes)
1 teaspoon salt
4 ounces (1 stick) butter, cut into small pieces and chilled
about 3 tablespoons ice water
Filling:
5 eggs
1 cup sugar
1/2 cup brown sugar
1 teaspoon salt
1 tablespoon vanilla
1/4 cup bourbon (see notes)
1-1/2 cups pecan pieces
1 cup dark chocolate chips (70 percent cacao)
Crust: combine flour and salt in a mixing bowl. Using a pastry blender or two
forks, cut the butter into the flour mixture. The mixture should have a coarse,
sandy texture with some pea-size butter pieces.
Mix in just enough ice water so that the dough forms into a ball. Do not knead the
dough, but work it just enough to form a ball.
Flatten the dough and wrap in plastic. Allow to rest in the refrigerator until
thoroughly chilled, at least 2 hours.
Preheat oven to 350 degrees. Grease a deep 9-inch pie dish.
Place the dough on a floured surface and roll it to a thickness of 1/8 inch. Line
the greased pie dish with the dough and trim the edges. Fill with pie weights
(dried beans or rice will work) and bake about 18 minutes, rotating halfway
through, until the edges of the crust are golden brown. Remove the pie weights
and set pie shell aside.
Filling: Preheat oven to 350 degrees. Beat eggs with the sugar, brown sugar,
salt, butter, vanilla and bourbon, mixing until thoroughly combined.
Layer the pecan pieces and chocolate chips in the bottom of the half-baked
pastry shell. Carefully pour the filling mixture over the pecans and chocolate
chips. Bake until the filling is set (the edges should be firm and the center still
slightly jiggly), checking after 30 minutes and rotating the pie. Continue to check
every 5 minutes. Allow pie to cool completely before serving.
Notes: If you have a kitchen scale, use it to measure the flour, as weight is more
accurate than volume measurement. Poole's Downtown Diner uses Basil
Hayden's bourbon.
Makes 8 servings
Source: Poole's Downtown Diner in Raleigh
Bourbon Chocolate Pecan Pie
Crust:
8 ounces all-purpose flour (about 1-1/2 cups sifted; see notes)
1 teaspoon salt
4 ounces (1 stick) butter, cut into small pieces and chilled
about 3 tablespoons ice water
Filling:
5 eggs
1 cup sugar
1/2 cup brown sugar
1 teaspoon salt
1 tablespoon vanilla
1/4 cup bourbon (see notes)
1-1/2 cups pecan pieces
1 cup dark chocolate chips (70 percent cacao)
Crust: combine flour and salt in a mixing bowl. Using a pastry blender or two
forks, cut the butter into the flour mixture. The mixture should have a coarse,
sandy texture with some pea-size butter pieces.
Mix in just enough ice water so that the dough forms into a ball. Do not knead the
dough, but work it just enough to form a ball.
Flatten the dough and wrap in plastic. Allow to rest in the refrigerator until
thoroughly chilled, at least 2 hours.
Preheat oven to 350 degrees. Grease a deep 9-inch pie dish.
Place the dough on a floured surface and roll it to a thickness of 1/8 inch. Line
the greased pie dish with the dough and trim the edges. Fill with pie weights
(dried beans or rice will work) and bake about 18 minutes, rotating halfway
through, until the edges of the crust are golden brown. Remove the pie weights
and set pie shell aside.
Filling: Preheat oven to 350 degrees. Beat eggs with the sugar, brown sugar,
salt, butter, vanilla and bourbon, mixing until thoroughly combined.
Layer the pecan pieces and chocolate chips in the bottom of the half-baked
pastry shell. Carefully pour the filling mixture over the pecans and chocolate
chips. Bake until the filling is set (the edges should be firm and the center still
slightly jiggly), checking after 30 minutes and rotating the pie. Continue to check
every 5 minutes. Allow pie to cool completely before serving.
Notes: If you have a kitchen scale, use it to measure the flour, as weight is more
accurate than volume measurement. Poole's Downtown Diner uses Basil
Hayden's bourbon.
Makes 8 servings
Source: Poole's Downtown Diner in Raleigh
Brined Turkeys
2 turkeys, each weighing 8-10 pounds
2 pounds of salt
Place birds in a very large, deep, nonreactive container. The container should be
enameled metal, ceramic or, as a last option, stainless steel -- never aluminum,
copper or other metal.
Use 1 pound of salt for each turkey. (That's right, a pound.) Fill the neck and
body cavities, then rub skin all over with remaining salt.
Add enough cold water to cover the birds by about 3 inches.
Cover and refrigerate for 4 hours. If you lack refrigerator room, set container in a
very cool spot (about 40 degrees Fahrenheit). If the weather is sufficiently cold,
set outdoors on a shady deck or patio, but weight and bungee the lid to keep
predators at bay.
When ready to roast the birds, drain well, rinse thoroughly under cold running
water making sure to flush every trace of salt from neck and body cavities.
Roast uncovered 15 minutes at 400 degrees. Lower heat to 325 degrees, tent
with heavy-duty foil and roast till an instant-read thermometer, thrust into thickest
part of an inner thigh without touching bone, registers 180 to 185 degrees.
Remove foil for final 35 to 40 minutes of roasting. If wingtips or drumsticks brown
too fast, cover with foil.
For maximum juiciness, let turkeys stand 20 to 30 minutes at room temperature
before carving.
Makes 16 to 20 servings.
Source: Jean Anderson's "The Food of Portugal"
Brine Marinade for Turkey
1 cup dark brown sugar
1 cup water
1/4 cup kosher salt
3 bay leaves
4 quarter-size slices fresh ginger
1/4 cup cider vinegar
4 cups apple cider
1 tablespoon soy sauce
Combine sugar, water, salt, bay leaves and ginger in a small sauce pan. Over
medium heat, bring to a boil, stirring occasionally. Reduce to a simmer and cook
for 5 minutes. Remove from heat and cool completely. Mix vinegar, cider and soy
sauce together. Add cooled sugar mixture. Reserve.
Makes 5 cups.
Slightly Sweet Cajun-Spiced Nuts
2 tablespoons canola, soy or peanut oil
1 tablespoon butter
2 tablespoons ground cumin
1 tablespoon powdered ginger
1 tablespoon chili powder
1 teaspoon dried thyme
1 pound (about 4 cups) unsalted walnuts, pecans, cashews or peanuts
1/2 teaspoon salt (possibly more)
1/3 cup (packed) brown sugar
1/4 cup vinegar
Place a large (10- to 12-inch) heavy skillet over medium-low heat and add the oil.
Let it heat for about 30 seconds, then add the butter and swirl until it melts.
Sprinkle in the cumin, ginger, chili powder and thyme, and slowly stir the spices
into the buttery oil with a wooden spatula or a wooden spoon. Keep the heat
steady while you stir for about 2 minutes, or until the spices are fragrant.
Add the nuts, spreading them out in the pan. Sprinkle in the salt, and continue
cooking and slowly stirring for about 2 minutes.
Sprinkle in the brown sugar, and continue to cook and stir for another 2 to 3
minutes, or until the sugar begins to melt and is just starting to adhere to the
surface of the pan. (Scrape as you go, and if necessary use a table knife to
scrape off the soft sugar coating that will likely have adhered to your wooden
stirrer.)
Pour the vinegar into the pan. It will sizzle dramatically. (Don't inhale near the
pan at this moment.) Keep stirring for another 30 seconds, and you will see that
the vinegar is deglazing the pan, loosening up all the tasty stuff that has stuck to
its surface. Turn off the heat, and wait about 5 minutes for the nuts to absorb the
vinegar.
Transfer the nuts to a bowl and let cool until they are a comfortable tasting
temperature. Taste to see if you think they need more salt, and adjust
accordingly. Serve right away, or allow to cool, then transfer to a resealable
plastic bag for storage.
Note: These store for up to 2 weeks in a tightly sealed container at room
temperature, or indefinitely when sealed in resealable plastic bags and kept in
the freezer.
Source: "Get Cooking: 150 Simple Recipes to Get You Started in the Kitchen," by
Mollie Katzen
Slightly Sweet Cajun-Spiced Nuts
2 tablespoons canola, soy or peanut oil
1 tablespoon butter
2 tablespoons ground cumin
1 tablespoon powdered ginger
1 tablespoon chili powder
1 teaspoon dried thyme
1 pound (about 4 cups) unsalted walnuts, pecans, cashews or peanuts
1/2 teaspoon salt (possibly more)
1/3 cup (packed) brown sugar
1/4 cup vinegar
Place a large (10- to 12-inch) heavy skillet over medium-low heat and add the oil.
Let it heat for about 30 seconds, then add the butter and swirl until it melts.
Sprinkle in the cumin, ginger, chili powder and thyme, and slowly stir the spices
into the buttery oil with a wooden spatula or a wooden spoon. Keep the heat
steady while you stir for about 2 minutes, or until the spices are fragrant.
Add the nuts, spreading them out in the pan. Sprinkle in the salt, and continue
cooking and slowly stirring for about 2 minutes.
Sprinkle in the brown sugar, and continue to cook and stir for another 2 to 3
minutes, or until the sugar begins to melt and is just starting to adhere to the
surface of the pan. (Scrape as you go, and if necessary use a table knife to
scrape off the soft sugar coating that will likely have adhered to your wooden
stirrer.)
Pour the vinegar into the pan. It will sizzle dramatically. (Don't inhale near the
pan at this moment.) Keep stirring for another 30 seconds, and you will see that
the vinegar is deglazing the pan, loosening up all the tasty stuff that has stuck to
its surface. Turn off the heat, and wait about 5 minutes for the nuts to absorb the
vinegar.
Transfer the nuts to a bowl and let cool until they are a comfortable tasting
temperature. Taste to see if you think they need more salt, and adjust
accordingly. Serve right away, or allow to cool, then transfer to a resealable
plastic bag for storage.
Note: These store for up to 2 weeks in a tightly sealed container at room
temperature, or indefinitely when sealed in resealable plastic bags and kept in
the freezer.
Source: "Get Cooking: 150 Simple Recipes to Get You Started in the Kitchen," by
Mollie Katzen
Cheese Relish
10 ounces Swiss cheese, finely grated
1 (12-ounce) jar banana peppers, drained and minced
3 tablespoons sour cream
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed dried red chile flakes
1/4 teaspoon kosher salt
2 tablespoons minced fresh chives
2 tablespoons drained capers, soaked in fresh water for 1 minute and then
drained again
With a spatula, combine all the ingredients together in a large mixing bowl until
evenly blended. Cover and refrigerate for 2 hours or overnight.
Source: "The Lee Bros. Simple Fresh Southern" by Matt and Ted Lee
Cheese Relish
10 ounces Swiss cheese, finely grated
1 (12-ounce) jar banana peppers, drained and minced
3 tablespoons sour cream
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed dried red chile flakes
1/4 teaspoon kosher salt
2 tablespoons minced fresh chives
2 tablespoons drained capers, soaked in fresh water for 1 minute and then
drained again
With a spatula, combine all the ingredients together in a large mixing bowl until
evenly blended. Cover and refrigerate for 2 hours or overnight.
Source: "The Lee Bros. Simple Fresh Southern" by Matt and Ted Lee
Cornbread-Sausage Dressing With Apples
12 tablespoons (1 1/2 sticks) unsalted butter, divided
2 1/2 cups diced yellow onion
3 tart apples, such as Jonathan or Winesap, cored and diced, peels left on
1 pound bulk sausage, such as breakfast sage with sage
3 cups coarsely crumbled cornbread (see recipe)
3 cups coarsely crumbled whole wheat bread (preferably from a crusty, Frenchstyle loaf)
3 cups coarsely crumbled white bread (preferably crusty or French-style loaf)
2 teaspoons dried thyme
1 teaspoon dried sage
Salt and freshly ground black pepper to taste
1/2 cup chopped flat-leaf parsley
1 1/2 cups toasted pecan halves
About 2 cups chicken or turkey stock
1 lightly beaten egg
Preheat oven to 325 degrees. Grease a 13-by-9-inch or 3-quart baking dish. Melt
6 tablespoons butter in a skillet over medium heat. Add the onions and cook
slowly until tender and lightly colored, about 10 minutes. Transfer the onions and
butter to a large mixing bowl.
Melt remaining butter in the same skillet and add the apples. Cook over high heat
until lightly colored but not mushy, about 5 minutes. Add to the onions and butter
in the mixing bowl.
Add the sausage to the same skillet and cook over medium, stirring and breaking
up into bits, until cooked through. Remove from pan with a slotted spoon and add
to the apples and onions, reserving the drippings. (Onions, apple and sausage
can be cooked ahead, covered and refrigerated before assembling dressing.)
Add the crumbled cornbread and breads, herbs and pecans to the mixing bowl.
Use your clean hands or a large spoon to mix well. Add broth and egg and mix
well, making a mixture that is moist but not soupy. Pile the mixture into the
prepared baking dish, packing down a little if necessary to make it all fit.
Cover with foil and bake about 30 minutes. Remove foil and add a little more
broth and the reserved sausage drippings if it looks too dry. Bake about 15
minutes longer, until crusty on top.
Makes 10 to 12 servings, or enough to stuff a 20-pound turkey.
Source: Adapted from “The Silver Palate Cookbook” by Sheila Lukins and Julee
Rosso.
Creamy Herbed Spinach Dip
1 (10-ounce) box frozen chopped spinach
1/2 cup sour cream
1/2 cup mayonnaise
3 scallions, white parts only, sliced thin
1/2 cup fresh parsley leaves
1 tablespoon minced fresh dill
1 small garlic clove, minced or pressed through a garlic press
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon hot sauce
1/2 red bell pepper, chopped fine
Thaw the spinach in the microwave for 3 minutes at 40 percent power. The
edges should be thawed but not warm; the center should be soft enough to be
broken into icy chunks.) Squeeze the partially frozen spinach to remove excess
water.
Process the spinach, sour cream, mayonnaise, scallions, parsley, dill, garlic, salt,
pepper and hot sauce in a food processor until smooth and creamy, about 30
seconds. Transfer the mixture to a bowl and stir in the bell pepper; serve. (The
dip can be covered with plastic wrap and refrigerated for up to 2 days.)
Source: "The Complete America's Test Kitchen TV Show Cookbook"
Creamy Herbed Spinach Dip
1 (10-ounce) box frozen chopped spinach
1/2 cup sour cream
1/2 cup mayonnaise
3 scallions, white parts only, sliced thin
1/2 cup fresh parsley leaves
1 tablespoon minced fresh dill
1 small garlic clove, minced or pressed through a garlic press
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon hot sauce
1/2 red bell pepper, chopped fine
Thaw the spinach in the microwave for 3 minutes at 40 percent power. The
edges should be thawed but not warm; the center should be soft enough to be
broken into icy chunks.) Squeeze the partially frozen spinach to remove excess
water.
Process the spinach, sour cream, mayonnaise, scallions, parsley, dill, garlic, salt,
pepper and hot sauce in a food processor until smooth and creamy, about 30
seconds. Transfer the mixture to a bowl and stir in the bell pepper; serve. (The
dip can be covered with plastic wrap and refrigerated for up to 2 days.)
Source: "The Complete America's Test Kitchen TV Show Cookbook"
Frank Brigsten's Turkey Gravy
3 pounds turkey wings
3 pounds turkey necks
2 cups diced carrots, 1/2-inch pieces
2 cups diced celery, 1/2-inch pieces
4 cups diced yellow onions, 1/2-inch pieces
24 cups cold water, divided
3/4 cups plus 2 tablespoons vegetable oil
1 cup all-purpose white flour
Preheat the oven to 350 degrees.
Place the turkey wings and necks in a roasting pan. Add the carrots, celery and
onions. Bake at 350 degrees for 2 hours.
Place the roasting pan on top of the stove over medium-high heat. Add 4 cups of
cold water. Bring to a boil. Reduce heat to low and simmer for 10-15 minutes.
Scrape the bottom and sides of the pan with a metal spatula to deglaze the pan.
In a large stock pot, add the roasted turkey wings and necks and the pan
drippings from the roasting pan. Add the remaining 20 cups of cold water. Bring
to a boil. Reduce heat to low and simmer, stirring occasionally, for 1 1/2 hours.
Strain. Reserve the liquid and the meat separately. When the meat is cool
enough to handle, remove the meat from the turkey wings and necks and set
aside. (It is helpful to use a table fork to scrape the meat off the turkey necks.)
While your turkey is roasting, make the medium-brown roux. Heat the vegetable
oil in a cast-iron skillet over high heat to about 375 degrees. Gradually add the
flour, whisking constantly. Cook, whisking constantly, until the flour turns
medium-brown (the color of peanut butter). Remove from heat and set aside.
When the turkey is done, pour the drippings from the roasting pan into a glass
measuring cup or heatproof container. Allow to rest for 10 to 15 minutes. Skim off
any excess fat from the top of the pan drippings. Reserve the roasting pan and
the pan drippings to make the gravy.
To deglaze the roasting pan, place the roasting pan on the stovetop. Add 12
cups of turkey stock and the pan drippings. Bring to a boil. Reduce heat to low
and simmer until the liquid reduces by about a third, 15-20 minutes. Scrap the
bottom and sides of the pan with a metal spatula to deglaze the pan. Strain the
liquid into a saucepan. Bring to a boil over high heat.
Add the cooked turkey wing and neck meat. Season with salt and black pepper.
(For 8 cups liquid, I use 2 teaspoons saslt and 1/2 teaspoon black pepper.)
Carefully pour off any excess oil that may have risen to the top of the roux and
discard. SLOWLY AND CAREFULLY add the roux to the boiling broth, a little bit
at a time, stirring constantly. Reduce heat to low and simmer, stirring
occasionally, for 15-20 minutes. Skim off any excess oil that rises to the surface
and discard. Pass around the table with your turkey.
Makes 10-12 servings.
Source: Frank Brigsten of Brigsten's Restaurant
Fast-Lane Fried Turkey
4 to 5 gallons vegetable oil
1 12-pound whole turkey
1/3 cup Salt-Free Cajun Seasoning (recipe follows) or your favorite prepared rub
1 to 1 1/2 cups injectable marinade for fried turkeys (see Notes)
Place the pot on the fryer burner (see Notes), then add the oil. Make sure the oil
does not come more than about two-thirds of the way up the sides of the pot.
Heat the oil to 390 degrees.
While oil is heating, remove the package of giblets and rinse turkey inside and
out. Pat dry thoroughly with paper towels; any water will spatter when it hits the
hot oil. When the turkey is dry, place it, legs down, on the rack provided with the
cooker. Place the turkey on a cookie sheet and rub with the Cajun seasoning.
Inject the marinade between the skin and meat in several areas, particularly
around the breast. Use small amounts in many spots rather than a lot in one
place.
Gently lower the turkey into the hot oil. If the oil does not completely cover the
turkey, carefully add more until the meat is covered but the oil does not run over
the sides of the pot.
Check the oil temperature frequently, and adjust the burner as necessary to
maintain a temperature of 365 degrees during cooking. It will take 3 to 4 minutes
per pound to cook the turkey, which means about 35 to 45 minutes for a 12pound bird. Check the turkey for doneness after about 35 minutes, or when the
turkey has a crispy, brown skin. Remove the turkey from the oil, using the lifter
hook provided, and test for doneness: an instant-read thermometer inserted into
the thigh should register 180 degrees. If it doesn't, carefully put the turkey back in
the oil and adjust the temperature as needed. Check again in 2 or 3 minutes. Be
careful not to overcook.
Line a clean cookie sheet with several layers of newspaper or paper towels.
When the turkey is done, remove it from the oil and place it, still on the vertical
cooking rack, on the cookie sheet. Let drain and rest at least 20 minutes before
carving.
Notes: Many flavors of injectable marinades are available at the supermarket;
use your favorite. The marinade should be fairly thin and not contain any chunks
that will clog the injector. You can find the fryer sets (which include injectors)
needed for this recipe at hardware or home-improvement stores.
Makes 12 to 15 servings
Source: Debbie Moose's "Fan Fare: A Playbook of Great Recipes for Tailgating
or Enjoying the Game at Home"
Green Beans With Pancetta and Mint
2 pounds green beans
4 cups milk
2 tablespoons kosher salt
2 tablespoons sugar
1/3 pound diced pancetta (not prosciutto)
3 tablespoons unsalted butter
4 tablespoons chopped mint, divided
4 tablespoons chopped flat-leaf parsley, divided
Salt and black pepper to taste
1/4 cup toasted chopped pecans
Trim ends from green beans and cut into 2- to 3-inch lengths. Set aside. Fill a
bowl with ice and water and set aside.
Bring milk, 4 cups water, salt and sugar to boil in a 6-quart saucepan. Add green
beans and cook over medium-high heat for 5-6 minutes, until green beans are
crisp-tender. (Adjust heat if necessary to keep milk mixture from boiling over.)
Remove green beans with a slotted spoon and drop in ice water. Drain and roll in
paper towels. Reserve about 1/3 cup of the cooking liquid and discard the rest.
Place pancetta in a 12-inch skillet with 1 1/2 cups water. Cook over medium heat
until water evaporates and pancetta crisps, about 25 minutes. Stir occasionally
as the water disappears to brown all sides. Remove pancetta with a slotted
spoon and set aside, leaving about 1 tablespoon fat in the skillet. Can be made
ahead to this point. Refrigerate green beans, cooking liquid and pancetta
separately. You'll need to add a little fat to the skillet to finish the dish.
Place skillet over high heat and add the reserved cooking liquid and the green
beans. Cook about 5 minutes, until cooking liquid evaporates. Add butter and 2
tablespoons each mint and parsley. Cook until the butter melts. Season to taste
with salt and pepper. Add pancetta and pecans and toss until everything is
heated through. Place on a serving platter and sprinkle with remaining 2
tablespoons each mint and parsley.
Source: Adapted from Saveur magazine.
You Are My Heartthrob and I Love You to the Very Core Apple Pie
Crust:
1 cup shortening
3 cups flour
11/2 teaspoons salt
1 egg, beaten
1/2 cup cold water
1 tablespoon vinegar
Extra flour for dusting surface
Filling:
1 cup dried tart cherries
4 tablespoons framboise (raspberry liqueur)
1 tablespoon lemon juice
6 1/2 cups Golden Delicious apples (about 4 apples), peeled, cored and sliced in
small wedges
1/4 cup sugar
1/4 cup brown sugar
11/2 teaspoons cinnamon
1/4 teaspoon nutmeg
3 tablespoons flour
2 (13-inch) pie crust rounds
1 egg, beaten with 1 tablespoon water
Crust: In a bowl, combine shortening, flour and salt, and mix together until
crumbly. Make a well in the middle. In a separate bowl, combine beaten egg,
cold water and vinegar. Mix together and pour into the well, stirring the mixture
with a fork. Work pastry into three balls with fingers, working the pastry as little as
possible. (The recipe makes three crusts, so one may be refrigerated or frozen
for later use.)
On a floured board, roll out two disks large enough to line and cover a 9-inch pie
pan, about 13 inches in diameter.
Filling: Marinate the dried cherries in the framboise for at least 1 hour, stirring
occasionally.
In a bowl, mix together cherries, liqueur, lemon juice and apples.
In a separate bowl, mix together sugar, brown sugar, cinnamon, nutmeg and
flour. Add the dry ingredients to the apple mixture. Stir to evenly distribute.
Line a 9-inch pie pan with a crust. Pour in filling.
Using a heart-shaped pastry cutter, press down on the second pastry round and
lift out several hearts. (If you don't have a pastry top cutter in this design, use a
small heart-shaped cookie cutter and cut out small hearts, lifting them out,
leaving a top crust of cut-out hearts.)
Carefully transfer the top crust to the top of the pie. Crimp edges. Arrange heart
cutouts on top. Brush the top with egg mixed with water. Cover the crust edges
with foil to prevent too much browning. Bake for about 60 minutes or until the
apples are tender when a sharp knife is inserted. Cool pie 30 minutes before
cutting and enjoying.
Makes 8 servings
Source: Anne W. Brill
You Are My Heartthrob and I Love You to the Very Core Apple Pie
Crust:
1 cup shortening
3 cups flour
11/2 teaspoons salt
1 egg, beaten
1/2 cup cold water
1 tablespoon vinegar
Extra flour for dusting surface
Filling:
1 cup dried tart cherries
4 tablespoons framboise (raspberry liqueur)
1 tablespoon lemon juice
6 1/2 cups Golden Delicious apples (about 4 apples), peeled, cored and sliced in
small wedges
1/4 cup sugar
1/4 cup brown sugar
11/2 teaspoons cinnamon
1/4 teaspoon nutmeg
3 tablespoons flour
2 (13-inch) pie crust rounds
1 egg, beaten with 1 tablespoon water
Crust: In a bowl, combine shortening, flour and salt, and mix together until
crumbly. Make a well in the middle. In a separate bowl, combine beaten egg,
cold water and vinegar. Mix together and pour into the well, stirring the mixture
with a fork. Work pastry into three balls with fingers, working the pastry as little as
possible. (The recipe makes three crusts, so one may be refrigerated or frozen
for later use.)
On a floured board, roll out two disks large enough to line and cover a 9-inch pie
pan, about 13 inches in diameter.
Filling: Marinate the dried cherries in the framboise for at least 1 hour, stirring
occasionally.
In a bowl, mix together cherries, liqueur, lemon juice and apples.
In a separate bowl, mix together sugar, brown sugar, cinnamon, nutmeg and
flour. Add the dry ingredients to the apple mixture. Stir to evenly distribute.
Line a 9-inch pie pan with a crust. Pour in filling.
Using a heart-shaped pastry cutter, press down on the second pastry round and
lift out several hearts. (If you don't have a pastry top cutter in this design, use a
small heart-shaped cookie cutter and cut out small hearts, lifting them out,
leaving a top crust of cut-out hearts.)
Carefully transfer the top crust to the top of the pie. Crimp edges. Arrange heart
cutouts on top. Brush the top with egg mixed with water. Cover the crust edges
with foil to prevent too much browning. Bake for about 60 minutes or until the
apples are tender when a sharp knife is inserted. Cool pie 30 minutes before
cutting and enjoying.
Makes 8 servings
Source: Anne W. Brill
High-Heat Roast Turkey
1 (14- to 16-pound) turkey, thawed if frozen
2 1/2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
Place oven rack in lower third of oven and preheat oven to 450 degrees. Remove
neck and giblets from turkey body and neck and save for making broth. Pat
turkey dry with paper towels. Pull the wing tips behind the back with the neck skin
tucked under; tie or truss the legs if desired. If you're stuffing the bird, see note.
Place turkey on a rack in a heavy-bottom roasting pan. Mix salt and pepper and
sprinkle inside the cavity and all over the outside of the turkey. Place a meat
thermometer in the fleshy part of the inner thigh near the breast, not touching
bone. (Wiggle the tip to make sure.)
Place roasting pan in oven. Roast 1 3/4 hours. After 45 minutes, turn roasting
pan 180 degrees; if the breast skin or leg tips are browning too fast, tent them
with foil. Check temperature and continue roasting until thigh registers 170
degrees. (Larger turkeys may take up to 2 1/2 hours.)
Remove turkey from pan, tilting to let juices from inside run into the pan. Place
turkey on a platter and cover with foil; temperature will rise to 180 degrees. Drain
juices from roasting pan and add to turkey stock to make gravy.
Note: Turkeys cook faster unstuffed, but if you want to stuff your bird, make sure
you have an instant-read thermometer. Start checking at 1 3/4 hours, and cook
until the center of the stuffing is 165 degrees. Remove the stuffing when you
carve the turkey.
Makes 14 servings.
Source: Adapted from "The 150 Best American Recipes" (Houghton Mifflin,
2006)
Mashed Potato Casserole With Smoked Gouda and Bacon
1/2 pound thick-cut applewood-smoked bacon (8 to 10 slices), divided
6 green onions, white and pale green parts, thinly sliced, divided
5 pounds russet potatoes (about 8 to 10 medium)
Salt
8 ounces sour cream
3/4 to 1 cup whole milk
1/2 cup (1 stick) butter, cut in cubes
2 1/2 cups coarsely grated smoked Gouda, divided
Butter a 13-by-9-inch baking dish or gratin. Cook bacon in a heavy skillet over
medium until golden brown. Drain on paper towels. Chop or crumble bacon into
bits and place in a small bowl with the sliced green onions. Toss to mix and set
aside.
Peel potatoes and cut into 1 1/2-inch chunks (halve potato and cut each half into
4 chunks.) Place in a large pot, cover with cold water and stir in a little salt to
taste. Cover and bring to a boil. Reduce heat to medium-high and cook with lid
slightly ajar for 15 to 20 minutes, until a knife slices in easily. Drain well.
Return potatoes to pot and place pot on low heat. Cook about 2 minutes, shaking
pan often, until potatoes are dry and a film is starting to form on the bottom of the
pot. Add sour cream, milk and butter and mash with a potato masher until almost
smooth. Add more milk if potatoes seem too dry. Stir in 2 cups shredded Gouda
and all but 1/2 cup of the bacon and green onion mixture.
Spread potato mixture in the prepared baking dish and sprinkle with the
remaining Gouda. Can be made to this point 8 hours ahead. Cover and chill
potato casserole and remaining bacon mixture separately.
Preheat oven to 375 degrees. Bake potatoes until cheese melts and edges of
potatoes are bubbling and getting brown, about 30 minutes (40 minutes if
chilled). Remove from oven and sprinkle reserved bacon mixture on top while
casserole is hot.
Makes 10 servings.
Source: Adapted from Bon Appetit magazine, March 2009.
Dilip's Orangey Rice Pudding
2/3 cup rice, rinsed
1 1/3 cup orange juice, preferably fresh squeezed
1 teaspoon salt
2 cups nondairy milk, such as hemp, rice, soy or oat
1/4 cup turbinado sugar
2 tablespoons soy margarine
2 cinnamon sticks
4 cloves
1 teaspoon vanilla
A couple of strands of saffron
1 teaspoon orange peel
1/8 teaspoon rose syrup, optional (see Note)
Optional toppings: cinnamon and slivered almonds
In a heavy pan, combine rice, juice and salt. Bring to a boil. Reduce heat to low,
cover and cook for about 14 minutes.
Once done, remove the rice from the pot to a bowl temporarily. Then use the
same pot for the next step: Add two cups cooked rice, nondairy milk, sugar,
margarine, cinnamon sticks and cloves. Bring to a boil. Then lower heat, and
simmer uncovered until thick, about 25 to 35 minutes.
Remove from heat, add vanilla, saffron, orange peel and rose syrup if using.
Remove cinnamon sticks. Serve warm or cold, sprinkled with cinnamon and
slivered almonds.
Note: Rose syrup can be found at Middle Eastern or Indian grocery stores. Use
only 1/8 teaspoon of rose syrup the first time to see how you like this subtle
flavor, although the amount can be increased to 1/2 teaspoon for those who
already know they do.
Makes 8 servings.
Source: Dilip Barman of Triangle Vegetarian Society
Dilip's Orangey Rice Pudding
2/3 cup rice, rinsed
1 1/3 cup orange juice, preferably fresh squeezed
1 teaspoon salt
2 cups nondairy milk, such as hemp, rice, soy or oat
1/4 cup turbinado sugar
2 tablespoons soy margarine
2 cinnamon sticks
4 cloves
1 teaspoon vanilla
A couple of strands of saffron
1 teaspoon orange peel
1/8 teaspoon rose syrup, optional (see Note)
Optional toppings: cinnamon and slivered almonds
In a heavy pan, combine rice, juice and salt. Bring to a boil. Reduce heat to low,
cover and cook for about 14 minutes.
Once done, remove the rice from the pot to a bowl temporarily. Then use the
same pot for the next step: Add two cups cooked rice, nondairy milk, sugar,
margarine, cinnamon sticks and cloves. Bring to a boil. Then lower heat, and
simmer uncovered until thick, about 25 to 35 minutes.
Remove from heat, add vanilla, saffron, orange peel and rose syrup if using.
Remove cinnamon sticks. Serve warm or cold, sprinkled with cinnamon and
slivered almonds.
Note: Rose syrup can be found at Middle Eastern or Indian grocery stores. Use
only 1/8 teaspoon of rose syrup the first time to see how you like this subtle
flavor, although the amount can be increased to 1/2 teaspoon for those who
already know they do.
Makes 8 servings.
Polenta Stacks
2 tablespoons olive oil, or just enough to cover bottom of saute pan
2 medium red or white potatoes, cut into 1/4-inch thick slices
4 cups water
2 cups spinach
Salt, to taste
1 large Bermuda onion, cut into 1/4-inch thick slices
2 (18-ounce) tubes of precooked polenta, cut into 1/2-inch thick discs
8-ounce package of seitan, cut 1/8-inch thick and same width as polenta
Optional flavorings: pesto, or sprigs of rosemary, lemon sage or basil
Heat olive oil in a saute pan over medium-high heat. Add potatoes, flipping
periodically until both both sides are lightly browned, about 5 to 7 minutes.
While potatoes are cooking, bring water to a boil in a small saucepan and add
spinach leaves, cook for about 1 to 1-1/2 minutes. Drain spinach, pressing down
to remove as much moisture as possible. Season with salt to taste. Set aside.
Once potatoes are done, remove to a paper-towel lined plate. Take another
piece of paper towel, press down on potato slices to remove excess oil. Repeat
sauteeing and draining with onion, polenta cakes and seitan.
To assemble, start with a piece of polenta, top with couple spoonsfull of spinach,
add a piece of potato and finally a disc of onion. If you wish, put a toothpick
through the top to keep it all together. Other option toppings, include a teasponful
or two of pesto and a sprig of fresh herbs.
Note: This dish is very versatile. Some variations include adding thinly sliced
button or crimini mushrooms, sauteed until crisp, or roasted corn kernels on top
of the polenta; mashed potatoes instead of sauteed potatoes; collard or other
greens instead of spinach; a tablespoonful of a tomato sauce heated and
spooned atop the stack instead of pesto; or lightly toasted pine nuts for the very
top. Be creative.
Makes 8 servings.
Source: Dilip Barman of the Triangle Vegitarian Society
Polenta Stacks
2 tablespoons olive oil, or just enough to cover bottom of saute pan
2 medium red or white potatoes, cut into 1/4-inch thick slices
4 cups water
2 cups spinach
Salt, to taste
1 large Bermuda onion, cut into 1/4-inch thick slices
2 (18-ounce) tubes of precooked polenta, cut into 1/2-inch thick discs
8-ounce package of seitan, cut 1/8-inch thick and same width as polenta
Optional flavorings: pesto, or sprigs of rosemary, lemon sage or basil
Heat olive oil in a saute pan over medium-high heat. Add potatoes, flipping
periodically until both both sides are lightly browned, about 5 to 7 minutes.
While potatoes are cooking, bring water to a boil in a small saucepan and add
spinach leaves, cook for about 1 to 1-1/2 minutes. Drain spinach, pressing down
to remove as much moisture as possible. Season with salt to taste. Set aside.
Once potatoes are done, remove to a paper-towel lined plate. Take another
piece of paper towel, press down on potato slices to remove excess oil. Repeat
sauteeing and draining with onion, polenta cakes and seitan.
To assemble, start with a piece of polenta, top with couple spoonsfull of spinach,
add a piece of potato and finally a disc of onion. If you wish, put a toothpick
through the top to keep it all together. Other option toppings, include a teasponful
or two of pesto and a sprig of fresh herbs.
Note: This dish is very versatile. Some variations include adding thinly sliced
button or crimini mushrooms, sauteed until crisp, or roasted corn kernels on top
of the polenta; mashed potatoes instead of sauteed potatoes; collard or other
greens instead of spinach; a tablespoonful of a tomato sauce heated and
spooned atop the stack instead of pesto; or lightly toasted pine nuts for the very
top. Be creative.
Makes 8 servings.
Source: Dilip Barman of the Triangle Vegitarian Society
Pumpkin Brulee
3 cups heavy cream
1/3 cup sugar
6 egg yolks
1/4 cup canned pumpkin
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
Brown sugar
Heat oven to 350 degrees.
Put cream and sugar in saucepan and heat over medium-low heat until sugar is
dissolved and cream is slightly warm. (Don't let it boil.) With electric mixer at low
speed, combine egg yolks, pumpkin and spices. Slowly pour into warm cream
and mix well.
Pour into 8 individual (at least 6-ounce) ramekins. Put ramekins into large baking
pans and place on oven rack. Fill pans with water halfway up sides of ramekins.
Bake 30 to 35 minutes, until custard is slightly brown and set around sides
(centers may still be jiggly).
Remove ramekins from baking pans and cool to room temperature. Cover with
plastic wrap and refrigerate overnight. (The brulee can be made in advance, so
all you have to do is brown the sugar topping before serving.)
Just before serving, cover top of each custard with thin layer of brown sugar.
Place under preheated broiler and brown until sugar begins to bubble and
caramelize.
Makes 8 servings.
Source: “The Festive Table” by Ronni Lundy
Pumpkin Brulee
3 cups heavy cream
1/3 cup sugar
6 egg yolks
1/4 cup canned pumpkin
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
Brown sugar
Heat oven to 350 degrees.
Put cream and sugar in saucepan and heat over medium-low heat until sugar is
dissolved and cream is slightly warm. (Don't let it boil.) With electric mixer at low
speed, combine egg yolks, pumpkin and spices. Slowly pour into warm cream
and mix well.
Pour into 8 individual (at least 6-ounce) ramekins. Put ramekins into large baking
pans and place on oven rack. Fill pans with water halfway up sides of ramekins.
Bake 30 to 35 minutes, until custard is slightly brown and set around sides
(centers may still be jiggly).
Remove ramekins from baking pans and cool to room temperature. Cover with
plastic wrap and refrigerate overnight. (The brulee can be made in advance, so
all you have to do is brown the sugar topping before serving.)
Just before serving, cover top of each custard with thin layer of brown sugar.
Place under preheated broiler and brown until sugar begins to bubble and
caramelize.
Makes 8 servings.
Source: “The Festive Table” by Ronni Lundy
Roasted Cranberry Sauce
16 ounces fresh or frozen, thawed cranberries (1 1/2 12-ounce bags)
1 medium orange, such as a navel
1 cup sugar
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
4 whole cloves
2 whole sticks cinnamon
1 jalapeño, stemmed, seeded and thinly sliced
1 1/2 tablespoons port
Heat oven to 450 degrees. Line a rimmed baking sheet, such as a jellyroll pan,
with parchment paper or nonstick foil. Place cranberries in a colander, rinse and
sort through to remove any soft ones.
Remove zest from orange in long strips, using a vegetable peeler and trying to
get as little white pith as possible. (If you need to, use the tip of a paring knife to
scrape most of the white part away.) Cut zest into very thin strips, about 1 1/2
inches long. Juice orange and set aside 1 tablespoon juice; save the rest for
another use.
Place cranberries in a bowl and add orange peel, sugar, olive oil, salt, cloves,
cinnamon and jalapeño. Toss to mix and coat everything with the sugar. Spread
on the lined baking sheet. Roast about 15 minutes, until the cranberries begin to
burst and release their juice. Slide everything from the parchment or foil into a
bowl. Stir in the reserved orange juice and port. Let sit at least 1 hour at room
temperature to let the flavors blend. Remove and discard the cinnamon sticks
and the cloves before serving.
Makes about 2 cups.
Source: Adapted from Saveur magazine.
Trash Can Turkey
Spice Rub:
2 tablespoons poultry seasoning
2 tablespoons coarse salt (kosher or sea salt)
1 tablespoon dry mustard
1 tablespoon fresh ground black pepper
1 1/2 teaspoons garlic powder
Turkey:
1 turkey, about 12 pounds, thawed
1 tablespoon olive oil
Supplies:
Shovel
Heavy-duty aluminum foil
1 (20-inch) wooden or metal stake (a surveyor's stake can be shortened)
20 pounds of charcoal, plus some extra on standby
Grill or 3 chimney starters
1 clean heavy-duty metal trash can
Heavy-duty insulated gloves for trash can removal
Spice Rub: Combine all the rub ingredients in a small bowl and mix together.
Mixing with your fingers is best.
Turkey: Remove the packet of giblets from the body cavity and the neck and set
aside for another use. Remove and discard the fat just inside the cavities of the
turkey. Rinse the turkey, inside and out, under cold running water. Then blot dry,
inside and out, with paper towels.
Place 1 tablespoon rub inside the neck cavity and 2 tablespoons inside the body
cavity. Brush the outside of the turkey with oil and then sprinkle with the
remaining rub, patting it onto the skin with your fingers. Cure in the refrigerator,
covered, for at least 4 hours or overnight.
To cook: Clear a 4-foot circle on the ground, using a shovel. Do this in the dirt,
not on your lawn. Cover the circle with heavy-duty foil. Drive a stake into the
ground in the center, so it sticks up 16 inches above the ground.
Light the charcoal in a grill or in 3 chimney starters. It's OK to light the charcoal in
several batches, provided each is ready within 10 to 15 minutes of the previous
one.
Holding the turkey with the neck end at the top, lower it onto the stake. The tail
end of the bird should be about 6 inches above the ground. Place the trash can
over the turkey, keeping the bird in the center and resting the trash can on the
ground. Shovel a third of the coals on the top of the trash can and the remainder
around the outside; these should come to 3 to 4 inches up the sides of the can.
This should be enough coals to cook the turkey, but if they burn out before the
turkey is done, replenish as needed.
Cook the turkey until cooked through, 1 1/2 hours to 2 hours. Using a shovel,
remove the coals and ash from the sides and top of the can.
Wearing the gloves, remove the trash can. The turkey will look incredibly golden
brown. You will be amazed.
Insert a meat thermometer in the thickest part of the thigh but not so far that it
touches the bone. It should read 180 degrees.
Makes 12 servings.
Source: 'BBQ USA' by Steven Raichlen
The Barkers' Turkey Jus
2 tablespoons duck fat or peanut oil
1/2 onion, sliced thin
2 bay leaves
1/2 cup sherry vinegar
1 1/2 cups Madeira
1 1/2 quarts roasted chicken stock
roasted garlic cloves (from the turkey)
1 tablespoon fresh sage leaves, chopped
1 tablespoon fresh thyme leaves, chopped
salt and black pepper to taste
In a medium saucepan, heat the duck fat or peanut oil over medium heat. Add
the onion and bay leaves; cook until the onion is soft and beginning to
caramelize. Add the sherry vinegar and Madeira, bring to a simmer, and reduce
by two-thirds.
Add the stock, bring to a simmer, and reduce by two-thirds, skimming. Strain into
a clean saucepot and reserve until the turkey is finished roasting.
Add as many roasted garlic cloves as you like to the gravy and strain in the juices
from the deglazed roasting pan. Warm over low heat, stir in the herbs, and
season, adding a dash of sherry vinegar if necessary to bring into balance. Pass
the gravy separately at table.
Makes 20 servings.
Source: "Not Afraid of Flavor" by Ben and Karen Barker
Turkey with 140 cloves of garlic
1 (21- to 25-pound) fresh turkey, preferably a free-range organic bird
salt and black pepper
4 large sprigs fresh sage
6 large sprigs fresh thyme
6-8 fresh bay leaves
as many peeled garlic cloves as you can stuff inside the turkey’s cavities
2 cups cold rendered duck fat--or better, fat from duck confit
The day before, remove the turkey from its plastic wrapper. Remove the giblets
and neck and set them aside. Wash the turkey inside and out; dry thoroughly and
put it in the refrigerator overnight to dry out the skin and cavity. Remove the
turkey from the refrigerator at least 1 hour before cooking.
Preheat oven to 350 degrees. Season the interior cavity and neck cavity liberally
with salt and freshly ground black pepper. Divide the sage, thyme and bay leaves
between the body cavity and neck cavity. Shove as many cloves of peeled garlic
into each cavity as possible; secure the neck skin with a skewer or toothpick and
reposition the legs or tie them with butcher’s twine.
Using your hands, slather duck fat on all the exposed skin of the turkey until well
coated. Season liberally with salt and pepper and position the bird in a roasting
pan, breast-side down. Place the neck in the immediate proximity of its original
location; reserve the remaining giblets for another use.
Roast the turkey, breast-side down, for 45 minutes on the bottom rack of the
oven. Remove from the oven and, with an assistant, turn the bird breast-side up.
Using a pastry brush, baste all surfaces of the bird with melted duck fat from the
roasting pan.
Return the turkey to the oven and roast for 10 minutes per pound, basting
thoroughly every 20-30 minutes with the duck fat renderings in the roasting pan.
Be careful not to overcook; test doneness by inserting a skewer into the inner
thigh muscle; juices should be barely pinkish and the flesh still moist.
Remove the turkey to a cutting board to rest for at least 20 minutes, preferably
30. Extract the garlic cloves from the cavity and complete the gravy. Pour off all
fat from the roasting pan; set the neck on a plate to snack on while finishing the
gravy. (The neck will be meltingly tender and thoroughly infused with the duck fat
flavor; it is the cook’s prize, but be generous and insist that everyone taste "a
little bit.") Deglaze the roasting pan with a little chicken stock so you can add the
juices to the gravy.
Carve the turkey and transfer the meat to a platter.
Note: Chef Ben Barker says you can substitute butter, strained bacon fat or olive oil
should create similar golden, brown and delicious bird results.
Makes 20 servings.
Source: "Not Afraid of Flavor" by Ben and Karen Barker
Zucchini Sauté with Quinoa
2 tablespoons extra virgin olive oil
1 small red onion, small dice
1 large shallot, small dice
1 medium zucchini, cut into 1/2-inch slices
1/2 teaspoon cumin seeds
1 1/2 cups quinoa
3 cups water
1 vegetarian bouillon cube
1/4 teaspoon salt
Pinch of turmeric
1 teaspoon basil
In a large stock pot, heat the olive oil over medium high heat. The oil is ready
when a small piece of onion tossed into the oil generates bubbles. Add the onion
and shallots and cook until the onion is translucent, about 3 to 4 minutes. Add the
zucchini and cook for another minute, stirring. Then add the cumin seeds and stir
constantly for 30 seconds. Then add quinoa, water, bouillon cube, salt and
turmeric.
Bring to a boil, stirring occasionally. Then reduce the heat to medium-high and let
it cook for five minutes. Turn the heat off and cover the pan. Come back 12 to 15
minutes later, and see if the quinoa has absorbed the liquid. If not, let it sit for
another minute, covered, and check again. Serve warm.
Note: The zucchini also can be replaced with your favorite winter squash; just
add pre-cooked cubes of squash when you would add the zucchini.
Makes 8 servings.
Zucchini Sauté with Quinoa
2 tablespoons extra virgin olive oil
1 small red onion, small dice
1 large shallot, small dice
1 medium zucchini, cut into 1/2-inch slices
1/2 teaspoon cumin seeds
1 1/2 cups quinoa
3 cups water
1 vegetarian bouillon cube
1/4 teaspoon salt
Pinch of turmeric
1 teaspoon basil
In a large stock pot, heat the olive oil over medium high heat. The oil is ready
when a small piece of onion tossed into the oil generates bubbles. Add the onion
and shallots and cook until the onion is translucent, about 3 to 4 minutes. Add the
zucchini and cook for another minute, stirring. Then add the cumin seeds and stir
constantly for 30 seconds. Then add quinoa, water, bouillon cube, salt and
turmeric.
Bring to a boil, stirring occasionally. Then reduce the heat to medium-high and let
it cook for five minutes. Turn the heat off and cover the pan. Come back 12 to 15
minutes later, and see if the quinoa has absorbed the liquid. If not, let it sit for
another minute, covered, and check again. Serve warm.
Note: The zucchini also can be replaced with your favorite winter squash; just
add pre-cooked cubes of squash when you would add the zucchini.
Makes 8 servings.

www.newsobserver.com www.charlotteobserver.com Pecan-Glazed Apple Butter Pumpkin Pie

Transcription

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