I am in the process of moving…my blog. The new address is sabjimatablog.com. It will pretty much be the same. But better. Right now it is not better. It is worse. But I am working hard at setting up the new site. See you there! There will be a little bit of blog silence until it is all functional and tidy. Hopefully that won’t last too long. In the meantime, be sure to like the blog on Facebook. Mmmmuh!
Christopher Peacock, move over! Horton Brasses is having a huge-O liquidation sale on their current stock of period-style cabinet latches. *While supplies last*!
Guess which notable food blogger made it into Food & Wine Magazine’s January issue and website? I’m happy to say that would be me, representing the veg edge à la “Suburban Chic.” I’m sure that title was meant in the kindest way possible.
I don’t have my issue of F&W yet, but do check out my kitch on the magazine’s site.
With the baby coming soon I have not had time to properly index my remodel posts, but if you want to see my entire finished kitchen, do look for the link on my sidebar.
The Client is back! Not permanently back in my life, but back from some international travel. A few days ago he Facebooked me from India asking if I could have a pumpkin pie ready for him on the 10th, since he missed Thanksgiving. Of course, all The Client’s food rules applied: all organic, whole wheat, sucanat, no soy, no aluminum. As if I would forget!
I am indiscriminately loading pie pics to this post. Since the pie was for sale, there was no slicing it up for the camera. Nevertheless, I will give you whatever I’ve got, including the recipe.
RECIPE : EGGLESS PUMPKIN PIE
*Laminated Pie Crust Recipe (click here)
The first thing to do is begin the pie dough. even if you are not laminating your pie dough, it is a good idea to make your dough and stick it in the fridge so it is cold when you are rolling it out. The pie dough can even be made a couple of days ahead of time and stored in the refrigerator. Leftover dough can be frozen for later use.
1 pie pumpkin
1/2 c arrowroot powder
1 cup heavy whipping cream
2 cups sucanat
big pinch o’ salt
1 tablespoon butter
2 tspn ground cinnamon
1/2 tspn nutmeg
1/2 tspn ground ginger
pinch o’ cloves
1/2 tspn cardamom
1) Wash outside of pumpkin, removing any stickers. Slice in half, bake at 400 on a cookie sheet for about an hour or until a knife easily pierces pumpkin.
2) Remove pumpkin from oven, cool, remove seeds and strings. Much easier to do after pumpkin is cooked than before. Baking of pumpkin can be done hours or even as much as a day ahead of time
3) Preheat oven to 400. Combine in bowl or food processor the scooped out pumpkin and all the other ingredients.
4) Roll out pie dough and press into pie plate.
5) Pour mixture into pie plate, evenly spreading.
6) Put pie in oven. Reduce heat to 350. Bake for one hour. Remove from oven to cool.
7) Serve pie once cooled.
In the past I’ve baked my pies in a 9″ pyrex pie plate, a new skool Jadeite pie plate and in a Fiestaware pie plate. They are all rather deep dishy. But on a recent voyage to the Swedish Embassy, aka Ikea, I purchased the 11″ SMARTA pie plate for seven dollars and seven dollars ONLY (plus tax). It is more quichey and I have no idea how easily the pie scoops out since I left the honor of cutting to The Client, but I love that it is not as deep. Seems like a more even bake. Next time I get my passport stamped at Ikea, I am definitely picking up a few more of these. The simple white design is perfect for food photographing and the priset är rätt! Also, I’m seriously thinking of stockpiling them for thrifty gifts.
Don’t feel like you can’t repeat pumpkin pie for your Christmas dessert table. As long as they are selling fresh pumpkins in the store, the season is right for this pie!
Better than pancakes, easier than waffles, French toast made from fresh bread proved just the perfect breakfast on this freezing Florida morning. I even cut some into sticks for le enfants to take to school today. Ahhh, winter. We will not be defeated by you.
Recipe : Toast de France
2 cups milk (vanilla nondairy milk, coconut milk or moo milk)
1/4 cup flour
1 TBSPN sugar
1/2 tspn cinnamon
5 slices of bread cut half inch thick
cooking oil, such as coconut, or butter/buttery stick
optionals: pinch of cardamom, fresh grate of nutmeg, splash of vanilla, etc.
1)Combine milk, sugar, cinnamon, flour with whisk in shallow bowl.
2)Let sit a bit to thicken.
3)Warm cast iron skillet or whatever your pan of preference is.
4)Dredge bread through the mixture, coating both sides.
5)Melt/heat butter/oil/buttery stick.
6)Place coated bread in pan, fry over moderate heat. Flip, repeat. Remove from pan.
7) Serve with powdered sugar or maple syrup. Or both.
While my kids were thinking of this:
I couldn’t help remembering this:
While a French pastry chef I am not, a fridge of leftover this n’ thats inspired me to come up with something a little different, a little divine, a little buttery and a lot perfect. This delicate pastry is subtle and sweet, flaky and fabulous, rich and relishable. I didn’t write up any recipe, but I will surely revisit this in the future, as it was such a hit with the family. Eggless dairy and full vegan recipes to come!