A Mommy Story

Nov 21, 2013 at 17:27 o\clock

Thanksgiving Recipe Video: Making Perfect Pumpkin Pie

2013-11-17-pumpkinbread.jpg Thanksgiving is simply not complete without pumpkin pie. And while you can find all kinds of variations that take the basic pie in different directions, there is still no beating the original, as created in this recipe by former Times writer Donna Deane. I demonstrate the recipe in the video above. Total time: 1 hour, 10 minutes plus chilling time Servings: 8 1 1/2 cups flour, plus more for rolling 1 tablespoon sugar 6 tablespoons (3/4 stick) chilled butter, cut in pieces 1 egg yolk 4 tablespoons ice water 1. Combine the flour, sugar and salt in a large bowl and stir. Add the butter and blend it in with your fingers until the mixture resembles coarse crumbs. 2. Lightly beat the egg yolk and add the ice water. Add the egg mixture to the flour mixture in the bowl and stir with a fork just until the dough comes together into a ball. (To make using a food processor, pulse the flour, sugar and salt to combine. Add the butter and pulse 4 or 5 times until the mixture resembles coarse crumbs. Add the egg yolk. Add the water, a tablespoon at a time, pulsing briefly until the dough forms a ball.) Wrap in plastic wrap and chill until firm, about 1 hour, or overnight. 3. Turn the dough out onto a lightly floured board and roll into a 13-inch circle. Fold the dough in quarters and center on the pie plate; unfold and gently pat the dough onto the bottom and sides of the plate.
For the original version including any supplementary images or video, visit http://www.latimes.com/food/dailydish/la-dd-thanksgiving-recipe-video-pumpkin-pie-20131119,0,4674695,full.story

Actually, there are a million reasons, and that's my point -- it's so versatile! The aroma from a cinnamon pumpkin candle can transform a room to instant coziness. Pumpkin is healthy but also pairs blissfully with sweet ingredients to make a huge range of desserts. Over the past couple of autumns I have experimented with this ingredient, and thoroughly enjoyed the results. Below are links to four recipes I tried out last year. At the end of this post I've also included the recipe for classic pumpkin bread. I hope you can give some of these a try! Pumpkin Oatmeal A prime example of pumpkin's versatility -- this oatmeal can be simple (only adding pumpkin) or doctored up with cream and spices. Recipe can be found here . Pumpkin Peanut Butter Stuffed French Toast This combo was inspired by my mom and is one of the most genius, indulgent collaborations I've ever tasted. Recipe can be found here . Pumpkin Gooey Butter Cakes Paula Deen's recipes have never let me down. This recipe is as simple and fast as it is moist and gooey. Recipe can be found here . Pumpkin Ginger Cupcakes These pumpkin cupcakes were moist and filled with complex autumny flavors (pumpkin, ginger, butterscotch). Cream cheese frosting takes them to a whole new level! Recipe can be found here . Last but not least, Pumpkin Bread! I love pumpkin bread because it's so quick to make. Just a couple minutes of dumping and mixing ingredients and you have a moist bread that's good as breakfast, with your afternoon coffee, or with nutella for dessert. Enjoy! Pumpkin Bread
For the original version including any supplementary images or video, visit http://www.huffingtonpost.com/jessie-roberts/recipe-roundup-five-favorite-pumpkin-recipes_b_4292855.html

Nov 18, 2013 at 09:55 o\clock

Messing Up The Recipe- Starting Again

Beautiful. November 04, 2013 11:05PM Cancel Yesterday I did something I try never to do- I biffed it on a baking recipe. Not until I tasted it before heading off to a potluck did I realize I had missed an important ingredient in my cheesecake, making the rest of the ingredients intolerable together; I forgot to add sugar. Trying to doctor the cheesecake with a sugary topping, I was disappointed again not to be able to fix my mistake. Tossing the botched cheesecake was my only reasonable option. I didnt mean to mess up the recipe, sometimes there are just honest mistakes. Later, at the party, I realized I had overlooked inviting a friend to something she should have been included in. I tried to fix my mistake and explain there was no intention behind the mess up. Sometimes, humans make mistakes. The ingredient I missed was sweetness. When I am at my best, I put a little sugar in nearly everything I do. Like Mary Poppins sang, A spoonful of sugar makes the medicine go down. But I get tired and forgetful and sometimes hurt too. I get scared. My ex complained to me once that not everyone likes all that sweetness, and so I withdraw. But when I withdraw, I mess up the recipe. I think its normal to drop a line from a recipe from time to time. We forget some ingredient or we mess up the instructions. Sometimes we do it intentionally to experiment to see what we can get away with.
For the original version including any supplementary images or video, visit http://open.salon.com/blog/rei_momo/2013/11/17/messing_up_the_recipe-_starting_again

Nov 15, 2013 at 11:36 o\clock

Recipe Exchange: Easy No-knead Pizza Dough

In the early 1980s, Denise Hall taught a food processor class at Dierbergs, and she made a 12-inch crust. The ingredients were layered on the crust and the sauce was the topping. Kathy Kushins, St. Louis A Dierbergs was able to track down the 1980 recipe and a 2007 food processor pizza dough recipe from the Everybody Cooks magazine. The 1980 pizza recipe was used in one of Denise Halls classes, Processor Pizzazz, says Barb Ridenhour, Dierbergs culinary director at Dierbergs Markets Inc. That was when people were first learning to use their food processor, and it was a great way to show how easy it is to make a yeast dough. The recipe from 2007 is just a slight variation. If you visit Dierbergs.com and go to the recipe search, you get 75 results when you enter pizza as the key word. Not all of those are crust recipes, but there are several variations. Some recipes have part whole wheat flour, some include a touch of honey, a few use cornmeal or herbs or cheese, Ridenhour says. But the basic recipes are very similar, all made in the food processor, and the best part is that they are quick and easy. CAN YOU HELP? Im looking for a fried broccoli recipe from the restaurant Branding Iron in Clayton. Verbena Foster, St. Louis I would like to request a recipe for sour cream chocolate cake. Ruth Cummins, Pacific I am looking for a recipe for a peach cobbler made with biscuits and peaches. Melba Strotjost, Lake Saint Louis Does anyone have the chicken salad recipe from Shell Cafe? Katie Silva, Atlanta (formerly of St. Louis) HOW TO CONTRIBUTE To request a recipe Request only one recipe at a time. Include your full name, address and phone number. Send an email to recipeexchange@post-dispatch.com. Mail a request or answer to Karen Deer, St. Louis Post-Dispatch, 900 North Tucker Boulevard, St. Louis, Mo. 63101. To provide a recipe Include pan and can sizes, the yield and as many other details as possible; send to the above address. Make a copy. Original recipes will not be returned. Karen Deer is a Home & Away reporter. Follow her on Facebook at facebook.com/deals and Twitter at twitter.com/kmdeer.
For the original version including any supplementary images or video, visit http://www.stltoday.com/lifestyles/food-and-cooking/recipe-exchange-easy-no-knead-pizza-dough/article_a09282a5-5075-57fc-ba77-59d846b56d84.html

The Ultimate Cupcake Recipe Guide

325 Degree Baking I also maintained a 350F oven temperature and a twenty-minute baking time when applicable. Take a look at the results to see the ins and outs of cupcake baking; I hope they help you discover the tricks to making your version of the perfect cupcake! Page 2 of 4 - Control Recipe: Basic Yellow Cupcakes Makes 12 1 1/2 cups all-purpose flour (6.35 ounces) 1 1/4 teaspoons baking powder 1/4 teaspoon fine salt 1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperature 1 large egg 1/2 cup plus 2 tablespoons whole milk Preheat oven to 350F. Line a standard 12-cup muffin tin with paper liners. In a small bowl combine the flour, baking powder, and salt. In the bowl of an electric mixer, beat sugar and butter until light and fluffy, about 3 minutes. Add egg and vanilla and beat until combined. Add flour and milk alternatively, starting and ending with the flour, beating well after each addition. Continue beating for one minute. Divide the batter between the cupcake cups, filling each about 2/3 full. Bake for 20 minutes, or until a toothpick inserted comes out clean. Let cool for 10 minutes before removing to a wire rack to cool completely. Cake Flour For this test I substituted the 1 1/2 cups (6.37 ounces) all-purpose flour in the recipe with 1 1/2 cups of sifted Swans Down brand cake flour, which weighs 5.25 ounces after sifting.
For the original version including any supplementary images or video, visit http://www.pjstar.com/article/20131114/NEWS/311149911/10942/LIFESTYLE

Nov 10, 2013 at 13:15 o\clock

Recipe: Prepare To Flip For Icebox Cafe's Lemon Ricotta Pancakes

Homemade charcuterie made easy with rillettes and terrines 4. When ready to cook, heat the oven to 250 degrees. Combine the spiced cubed pork and the rind in a large Dutch oven or lidded heavy pot with the smashed garlic. Pour over enough pork stock to just cover, about 2 cups. Bring to a simmer on top of the stove and skim any gray foam that rises to the top, then cover and place in the oven. 5. Cook until the meat is tender enough to smash between your fingers, about 2 hours. 6. Remove from the oven and let the meat cool in the broth for 20 minutes. Use a slotted spoon to remove the meat and rind from the broth. Transfer the meat to a large mixing bowl and set the rind aside. Pour the broth through a cheesecloth-lined strainer into a measuring cup. 7. When the meat is cool enough to handle, shred it by hand. The meat should not all be the same size, but all over the large pieces should be broken down. Chop the rind fine and add it to the meat. 8. Stirring vigorously with a wooden spoon, very slowly incorporate the white wine and then the strained pork stock. You'll wind up with a sticky, very soft mass. Season to taste with more salt, pepper flakes and black pepper. 9. Line a 9-by-5-inch loaf pan with plastic wrap, with plenty left over to hang over the sides. Pour the meat mixture into the loaf pan and thump the pan solidly on the work surface to even the meat and release any air bubbles. Fold the plastic wrap over the top, set another loaf pan on top of the meat and weight it with a couple of cans of food. Refrigerate at least 4 hours, preferably overnight. Alternatively, you can pack the meat into glass or earthenware crocks, cover with plastic, weight and refrigerate. 10. When ready to serve, use the excess plastic wrap as handles to lift the meat from the loaf pan.
For the original version including any supplementary images or video, visit http://www.latimes.com/food/la-fo-calcook-rec-20131109,0,337740.story

Lemon ricotta pancakes The lemon ricotta pancake made at the Ice Box Cafe in Miami Beach is served with whipped cream cheese. Recipe: Lemon ricotta pancakes (Bob Chamberlin / Los Angeles Times) Related By Noelle Carter November 9, 2013 Dear SOS: My cousins and I have just returned from a wonderful week in Miami Beach. The best part was having the lemon ricotta pancakes with cream cheese at the Icebox Cafe. They were heavenly! I would love to have the recipe. Valerie W. Thomas Culver City Dear Valerie: This is no ordinary breakfast. The pancakes bake up slowly in the oven each one in a separate pan and are served fresh with whipped cream cheese on the side. Time consuming? Yes, but worth the wait when you're savoring a long, quiet morning with family or guests. Icebox Cafe's lemon ricotta pancakes 35 minutes, plus baking time. Makes 8 pancakes WHIPPED CREAM CHEESE 2 teaspoons powdered sugar, more to taste 1/8 teaspoon vanilla extract 1 tablespoon sour cream 1 tablespoon lemon zest, from about 2 lemons 1. In the bowl of a stand mixer fitted with the whip attachment, or in a large bowl using a hand mixer, whip together the heavy cream, powdered sugar and vanilla until stiff peaks are formed, 3 to 4 minutes. Move to a separate bowl. 2. In the mixing bowl, whip the cream cheese until creamy and smooth. Add the sour cream and lemon zest and continue beating, scraping down the sides of the bowl occasionally until completely incorporated and smooth. 3. Fold the whipped cream mixture in with the whipped cream cheese, one half at a time, careful not to overmix. This makes about 1 cups whipped cream cheese. Cover the bowl with plastic wrap and refrigerate until ready to serve. LEMON RICOTTA PANCAKES 1 1/4 cups (5 1/3 ounces) flour 2 teaspoons baking powder 1 tablespoon lemon juice and zest from 2 lemons 1 pound (4 sticks) butter, melted 1. Heat the oven to 350 degrees. 2. In a medium bowl, sift together the sugar, flour and baking powder. 3. In the bowl of a stand mixer, or in a large mixing bowl, combine the egg yolks, ricotta cheese, lemon juice and zest. With the mixer running, slowly add the dry ingredients, beating until well-combined. Continue beating, drizzling in the melted butter until well combined. Move the mixture to a separate bowl. 4. In the mixing bowl, beat the egg whites until stiff. Gently fold the egg whites into the batter, one half at a time. This makes about 8 cups batter. 5. Spray a small, preferably 6-inch, oven-safe nonstick skillet with cooking spray (we tested using 8-inch skillets, measured across the top of the pan).
For the original version including any supplementary images or video, visit http://www.chicagotribune.com/features/la-fo-sos-ricotta-pancakes-20131109,0,2247938,full.story

Nov 8, 2013 at 02:03 o\clock

Recipe: Chanterelles Ragout With Pork Shoulder Jus

Bake for 5 to 10 minutes, stirring once, or until crisp and light golden brown. Reduce the oven's temperature to 300F. Add the butter to a large skillet set over medium-high heat. Once completely melted and the foam subsides, add the leek and celery. Cook, stirring occasionally, until tender, about 5 minutes. Remove the skillet from the heat and stir in the parsley, sage, thyme, salt, pepper, and nutmeg. Add the leek and celery mixture and the bread cubes to a large bowl; toss until well combined. Add the eggs and the stock; toss until well combined. Spoon the stuffing into the muffin tins, mounding it at the top. Make sure to pack the stuffing in tight so that the muffins won't fall apart. Bake for 25-30 minutes, or until the tops are browned. Allow to cool in the muffin tins for 5 minutes. To remove, run a butter knife around the edge of each muffin, using it to help pop the muffins out of the tin.
For the original version including any supplementary images or video, visit http://www.yumsugar.com/Stuffing-Muffins-Recipe-32359858

And if there's anything that screams French food in the fall, it's chanterelles. Chanterelles (which for some reason the French call "girolles") are abundant in France this time of year and are one of the few foodstuffs that are cheaper there than here (cheese and wine are cheaper in France than America). The broth for this ragout, or fricassee, is made with inexpensive pork shoulder, which yields a stock with a rich flavor and a seductive mouth feel. I like to use riesling, a sweet white wine that works well with the richness of pork. A note on buying chanterelles: Select ones which are clean and dry. When nobody's looking, give one a firm squeeze. If any water comes out, don't bother buying them. Not only are you paying for water weight, which evaporates immediately upon cooking, but wet mushrooms won't caramelize properly. John Broening is a chef at Spuntino and Le Grand Bistro in Denver. Email: johnbroening@msn.com . Ragout with Pork Shoulder Jus Serves 4-6 as an appetizer. Ingredients 1 pound pork shoulder, cut into 1-inch cubes Salt and freshly ground pepper 1 teaspoon ground fennel seed cup finely chopped yellow onion cup finely chopped carrot 1 cup riesling Salt and freshly ground pepper 2 shallots, minced 1 cups pork shoulder jus Directions Make the pork shoulder jus: Heat oil in a small, heavy-bottomed pot over medium heat, brown the meat all over. Season with salt, pepper and fennel seed. Add the vegetables and cook until wilted and slightly colored, about 5 minutes. Add the riesling and bring to a boil. Add water to cover and simmer over low heat for two hours, skimming frequently. Strain the jus into a small bowl and skim off any fat. Cool completely. (This step can be done several days ahead and the jus can be frozen for up to a month.) Reserve the meat for another use. Make the chanterelle ragout: Clean the mushrooms well. Peel the stems with a paring knife and brush off any dirt or debris. With your fingers, pull the mushrooms vertically into 2 or 4 evenly sized pieces. In a large saute pan, heat the olive oil over high heat. Add the mushrooms and butter. Toss the mushrooms once and cook until slightly caramelized, about 4 minutes. Add salt, pepper and shallots. Cook the shallots until slightly softened but not colored, about 1 minute. Deglaze with the sherry and add the jus. Reduce the jus to sauce consistency and swirl in the butter. Taste for seasoning and serve with crusty bread.
For the original version including any supplementary images or video, visit http://www.denverpost.com/lifestyles/ci_24452882/recipe-chanterelles-ragout-pork-shoulder-jus