One of my mom’s best friends shared her recipe for this special pumpkin bread with me. I first tried it last year over the holidays and absolutely loved it. She recommended using olive oil and whole wheat flour. I used olive oil and half whole wheat pastry flour this time. 🙂 It was incredibly moist and delicious.
I made one loaf in a standard loaf pan and the other in my new Nordic Ware fluted loaf pan to make it that much more special. I froze the special loaf to serve over Thanksgiving weekend. I love recipes that make one batch to enjoy right away and another for later- or to share.
Yield: 2 standard loaves
- 4 extra large eggs
- 1 cup vegetable oil or olive oil
- 2/3 cup water
- 15 to 16 oz can pumpkin purée (about 2 cups)
- 1 3/4 cups sifted all-purpose flour
- 1 3/4 cups sifted whole wheat pastry flour or white whole wheat flour
- 2 2/3 cups granulated sugar
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp coarse salt
- 1 tsp cinnamon
- 1/2 tsp freshly grated nutmeg
- 1/4 tsp freshly ground cloves
- 2/3 cup chopped walnuts
- 2/3 cup raisins
- Preheat the oven to 350 degrees, preferably on convection.
- Butter two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. (I used cooking oil spray.)
- Beat the eggs lightly in a large bowl with a spout.
- Blend in the oil and water.
- Add and whisk in the pumpkin purée.
- In a separate large bowl, sift the flour, sugar, baking soda, and baking powder.
- Add the salt, cinnamon, nutmeg, and cloves; whisk to combine.
- Make a well in the center of the dry ingredients and add the pumpkin-egg mixture. Mix until just combined.
- Fold in the nuts and raisins.
- Using a ladle, disperse the batter between the two loaf pans.
- Bake for 55-60 minutes or until the bread tests clean in the center. (I baked mine for 62 minutes on convection.)
- Cool on a rack in the pans; remove when cool.
Posted in Baking, Bread, Coffee Cake, Holiday, Muffins, Recipes, Thanksgiving, The Piggy Pancake (Breakfast)
Tags: autumn, breakfast, cinnamon, cloves, nutmeg, olive oil, pumpkin, quick bread, raisins, snack, Thanksgiving, walnuts, whole wheat, whole wheat pastry flour
This pie is Deb Perelman of Smitten Kitchen’s updated Perfect Apple Pie to her “Even More Perfect Apple Pie.” I had to try it because the filling is loaded with an enormous amount of apples. Yum.
She introduced me to a new technique which I was very surprised to have never seen before or thought of myself! She covers the pie with a foil dome to prevent the crust from over-browning. Absolute genius.
This recipe was adapted from Smitten Kitchen.com. The updated pie recipe modifies the baking temperature and cooking time, increases volume of apples (with a link on how to choose pie apples), decreases the thickness of the apple slices, omits the lemon juice and zest, and uses tapioca as the thickener.
The incredible mound of apple filling keeps the finished pie from becoming concave after baking. Beautiful and delicious.
Yield: Serves 8 to 12
For the Filling:
- 1/2 cup (95 grams) light or dark brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1/4 tsp coarse salt
- 2 tsp ground cinnnamon
- freshly grated nutmeg, to taste, or about 1/4 teaspoon ground
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 4 1/4 to 4 1/2 pounds baking apples (I used a combination of several types of apples)
- 3 T tapioca flour or starch (I used minute tapioca)
For the Crust:
- 2 1/2 cups (315 grams) flour
- 1 T (15 grams) granulated sugar
- 1 tsp coarse salt
- 2 sticks (8 ounces, 225 grams tablespoons or 1 cup) unsalted butter, very cold
- 1 egg, lightly beaten, optional
- coarse or raw sugar for sprinkling, optional
- vanilla ice cream, optional
Make the Filling:
- Combine sugars, salt, and spices in your absolutely largest bowl.
- Peel, halve, and core your apples and cut them into thin (scant 1/4-inch) slices, adding them right to the big bowl.
- Toss to coat the slices as much as possible. Set aside for 1 to 4 hours at room temperature.
Make the Crust:
- Gather your ingredients: Fill a one cup liquid measuring cup with water, and drop in a few ice cubes; set it aside.
- In a large, very wide bowl, whisk together the flour, sugar and salt.
- Dice two sticks (8 ounces or 1 cup) of very cold unsalted butter into 1/2-inch pieces. (If the butter becomes slightly warm, re-refrigerate until very cold.)
- Sprinkle the butter cubes over the flour and begin working them in with a pastry blender, using it to scoop and redistribute the mixture as needed so all parts are worked evenly.
- When all of the butter pieces are the size of tiny peas — this won’t take long — stop- even if it looks uneven.
- Start by drizzling 1/2 cup (120 ml) of the ice-cold water (but not the cubes, if there are any left!) over the butter and flour mixture. Using a rubber or silicon spatula, gather the dough together.
- Add an additional 1/4 cup (60 ml) of cold water to bring it together, one tablespoon as a time. Once you’re pulling large clumps with the spatula, take it out and use your hands to gather the damp clumps together into one mound, kneading them gently together.
- Divide the dough in half, and place each half on a large piece of plastic wrap. I like to use the sides to pull in the dough and shape it into a disk.
- Let the dough chill in the fridge for one hour, but preferably at least two, before rolling it out. (I make my dough a day in advance.)
- Once the dough is chilled and ready to go, roll out the first half on a well-floured counter into a 14-inch circle and transfer it to 9-inch standard (not deep-dish) pie plate.
- With scissors or kitchen shears, trim overhang to one inch all around. Refrigerate dish and dough until needed.
- For a regular pie lid, roll out the second dough half into the same sized circle, transfer it to a large parchment-lined baking sheet and chill this as well until needed. For a lattice or woven pie lid, you can use the same sized circle, or you can just roll it into a rectangle at least 14″ in one direction, and then as long or wide you can get it in the other. Transfer it to a parchment-lined baking sheet and chill this as well until needed. (I made a 10-piece lattice top.)
Do ahead: Dough will keep in the refrigerator for about a week, and in the freezer longer. If not using it that day, wrap it in additional layers of plastic wrap to protect it from fridge/freezer smells. To defrost your dough, move it to the fridge for one day before using it.
To Make the Pie:
- Heat the oven to 400°F, preferably on convection.
- Stir tapioca starch into the apple pie filling.
- Pour filling into prepared bottom crust and use your hands to pack and heap those softened apples as mounded as you can get them, then add a few more.
- Pour any juices that have accumulated carefully over apples; do not leave any behind.
- Either place your second pie dough round over the filling or cut it into strips to lattice the top.
- Trim the top crust or lattice strips to the edge of the pie dish. Fold the overhang from the lower crust over to form a thick rim, and crimp it together with your fingers or a fork to seal it.
- Brush top crust with egg, then sprinkle with sugar if desired. If your top crust is in one piece, cut a few vents in it with a sharp knife.
- Place a sheet of parchment paper on the large baking sheet for easier cleanup, then transfer your prepared pie onto it.
- Bake for 75 minutes, turning once or twice for even color. If your pie is browning too fast, take a large square of foil, mold it over the back of a large bowl into a convex dome, then use that to cover the pie in the oven for the remaining baking time so it doesn’t brown much further. The pie is done when juices are bubbling visibly through the vents or lattice, or when the internal temperature reads 195°F. A tester inserted into the pie shouldn’t hit any overtly crunchy apple pieces. (I added an additional 10 minutes to the baking time t achieve the 195°F internal temperature.)
To Serve: Cool pie for at least one hour at room temperature before cutting into it. However, your filling will not fully thicken until it has fully cooled, ideally in the fridge for a couple hours. You can rewarm slices as you serve them, if desired. Leftovers keep at room temperature for 2 to 3 days, and in the fridge for 1 week. Serve with vanilla ice cream, if desired.
Posted in Baking, Fruit Desserts, Good Sweets, Good Eats (Desserts), Holiday, Recipes, Thanksgiving
Tags: apple pie, apples, butter, cinnamon, cloves, dessert, Fuji, ginger, Granny Smith, honey crisp, nutmeg, pie crust, raw sugar, Smitten Kitchen, snapdragon, Thanksgiving, turbinado sugar
I have another wonderful Indian dish to share. I first spotted this mouth-watering dish on Safari of the Mind– the site of my like-minded blog friend, Loretta. I had to make it. 🙂
I doubled the amount of chicken in the original recipe -thinking it would be the highlight- but I was obsessed with the rice! I didn’t cut the chicken into pieces, but may opt to next time. I used 1 tablespoon of prepared Garam Masala powder but included the ingredients to prepare it below- I do think it would be even more delicious if it was prepared with the fresh spice blend. I also omitted the water in the marinade and the mint in the tempering. I baked the biryani rather than cooking it on the stove.
The recipe was adapted from Yummefy.com, via Loretta @Safari of the Mind. We ate it sautéed greens with garlic and cumin. Yum!
Yield: Serves 8 to 10
For the Marinade:
- 2 cups plain yogurt (I used Greek yogurt)
- 1/2 large yellow onion, very finely chopped (about 150 grams)
- 5 large garlic cloves, very finely chopped (about 1 T)
- 2-inch piece ginger root, very finely chopped (about 2 T)
- 4 to 8 green chillies, fresh, chopped, de-seeded and minced, to taste (I used jalapeños)
- 2 tsp turmeric powder
- 1/4 cup fresh lime juice, from 1 large lime
- 1/2 cup fresh cilantro, chopped
- 2 tsp coarse salt, or to taste
- 8 to 10 boneless skinless chicken thighs, cut into 1 1/2 in pieces, if desired
For the Masala Powder:
- 4 cloves
- 1 piece cinnamon, 1 inch
- 4 green cardamom pods
- 6 black peppercorns
- 1 teaspoon black cumin seeds
For the Rice:
- 2 cups basmati rice, or any other long-grain rice
- 4 cloves
- 6 green cardamom pods
- 1 piece cinnamon
- 1 bay leaf
- 1 teaspoon coarse salt, or to taste
- 4 tsp plus 1 T ghee, divided
- 2 T vegetable oil (I used canola oil)
- 3 large yellow onions, sliced
- 1 T vegetable oil
- 1/2 teaspoon saffron threads, soaked in 1/4 cup warm milk for 30 minutes
- 14 fresh mint leaves, for garnish, as desired
- 1 tablespoon chopped cilantro leaves, plus more for garnish, as desired
- 1 tablespoon slivered almonds, blanched and toasted
- Place yogurt in a large bowl and whisk, using a fork until smooth. Add onion, garlic, ginger, and chilies to a bowl and combine with yogurt, turmeric, lime juice, coriander leaves and salt.
- Place masala powder ingredients in an electric grinder and process to a fine powder. Add to yogurt mixture.
- Add chicken and massage with your hands for the marinade to coat and penetrate the chicken. Marinate, covered for 2 to 6 hours in the refrigerator.
- Wash rice at least 3 times until the water runs clear. Soak rice in water to cover by at least 1 inch for 15 minutes. Drain.
- Place a large pan on high heat and pour in 2 liters (8 cups) water. (I used a 4 quart pan.) Bring to a boil and then add drained rice, stirring gently. Toss in cloves, green cardamom pods, cinnamon, bay leaf and salt. Stir to mix, then cover with a lid. Simmer for 5 minutes on low heat or until half-cooked. Drain the rice. Set aside and allow to cool.
- Heat 4 teaspoons ghee and tablespoons oil in a pan and fry the sliced onions till caramelized and crisp. Set aside.
- Preheat the oven to 400 degrees. (200 degrees C)
- Drizzle 1 tablespoon of oil onto the bottom of a heavy saucepan and place the marinated chicken at the bottom, spreading it out in one layer. (I used a large enameled cast iron pan.)
- Spoon half the rice in a layer over the chicken. Drizzle 2 tablespoons saffron milk, 1/2 tablespoon ghee, and 1/2 tablespoon coriander leaves over the layered rice. Top with 1/2 the onions.
- Repeat one more layer with the remaining rice, saffron milk, ghee, coriander leaves, and onions.
- Cover the dish tightly with aluminum foil and then with a fitted lid.
- Place biryani in the preheated oven for 30-45 minutes, or until chicken is 165 degrees. Remove from the oven. Let the biryani rest, covered for 10 minutes. (Because the chicken pieces were whole, I baked it for 45 minutes.)
- Remove lid and foil, and garnish with mint and/or cilantro leaves and slivered almonds, as desired. Serve hot.
One Year Ago: Green Curry Pork Tenderloin
Three Years Ago: Jerk Chicken with Spicy Pineapple Sauce & West Indies Roti
Four Years Ago: Indian-Spiced Chicken Stew
Five Years Ago: Indian-Spiced Chicken & Spinach
Posted in Casserole, Chicken (Poultry), Recipes
Tags: baked rice, biryani, boneless skinless chicken thighs, cardamom, cardamom pods, casserole, chicken, chicken thighs, cilantro, cinnamon stick, cloves, cumin seeds, dinner, ginger, Greek yogurt, Indian, jalapeños, lime juice, masala, saffron, turmeric
This dish was a labor of love. Rick Bayless titled it “Simple” Red Mole, but I took the “Simple” away from my title. 🙂 The method is simple, but there were so many steps required to make this ultra-FABULOUS sauce I couldn’t describe the dish as simple. Every step was completely worth it! Mole is my absolute favorite and this is a wonderful version. When tasting the sauce for seasoning, I could have gobbled up the entire pot! I did simplify the recipe by using shredded rotisserie chicken in the filling. This recipe is from Rick Bayless’s Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine by Rick Bayless with Deann Groen Bayless and Jean Marie Brownson. We ate the enchiladas with rice, refried beans, and sautéed kale with spinach and garlic on the side.
Yield: Serves 6 to 9, with about 6 cups of sauce
For the Essential Sweet-and-Spicy Ancho Seasoning Paste:
- 8 garlic cloves, unpeeled
- 8 medium (about 4 ounces total) dried ancho chiles, stemmed and seeded
- 1 1/2 tsp dried oregano, preferably Mexican
- 1/2 tsp freshly ground black pepper
- scant 1/4 tsp freshly ground cloves
- 6 cups chicken stock, divided
To Finish the Dish:
- 3 T vegetable oil, plus a little more if needed
- 2 oz (about 1/2 cup) whole raw almonds (with or without skins)
- 1 medium white onion, sliced 1/8-inch thick, divided
- 1/4 cup raisins
- 2-3 ripe plum tomatoes
- scant 1/2 tsp cinnamon
- 1/4 cup (about 1 1/2 ounces) roughly chopped Mexican chocolate (I used Trader Joe’s 72% cacao Belgian dark chocolate)
- 2 slices firm white bread, toasted
- coarse salt, about 2 1/2 tsp, depending on saltiness of stock
- granulated sugar, about 1 tablespoon
- 18 corn tortillas (plus a few extra in case some break)
- a spoonful or two of sesame seeds, for garnish
- 3 cups cooked, coarsely shredded chicken (I used rotisserie chicken)
- rice, for serving, optional
- refried beans, for serving, optional
Make the Essential Sweet-and-Spicy Ancho Seasoning Paste:
- Roast the unpeeled garlic directly on an ungreased griddle or heavy skillet (I used a cast-iron skillet) over medium heat until soft (they’ll blacken in spots), about 10 minutes; cool and peel.
- While the garlic is roasting, toast the chiles on another side of the griddle or skillet: 1 or 2 at a time, open them flat and press down firmly on the hot surface with a spatula; in a few seconds, when they crackle, even send up a wisp of smoke, flip them and press down to toast the other side.
- In a bowl, cover the chiles with hot water and let rehydrate 30 minutes, stirring frequently to ensure even soaking. Drain and discard the water.
- Combine the oregano, black pepper, cumin, and clove in a food processor along with the chiles, garlic, and 2/3 cup of the stock. Process to a smooth puree, scraping and stirring every few seconds. If the mixture won’t go through the blender blades, add a little more liquid. Remove from the food processor and set aside.
Make the Mole:
- In a medium-size (4 to 6-quart) pot (I used an enameled cast iron pot), heat 1 1/2 tablespoons of the oil over medium. Add the almonds and cook, stirring regularly, until lightly toasted, about 2 minutes. Using a slotted spoon, remove the almonds to a food processor.
- Add half of the sliced onion to the pan and cook, stirring frequently, until richly browned, about 5 to 10 minutes. Use the slotted spoon to scoop the onions in with the almonds, leaving behind as much oil as possible. (If needed, add a little more oil or lard to the pan, let heat, then continue.)
- Add the raisins, stir for a minute as they puff, then use the slotted spoon to scoop them in with the almonds.
- Roast the tomatoes on a foil-lined baking sheet 4 inches below a very hot broiler until blackened on one side, about 6 minutes, then flip them over and roast the other side.
- Once the tomatoes are cool, peel and add to the almond mixture in the food processor, along with the cinnamon, chocolate and toasted bread. Add 1 cup of the stock and blend to a smooth puree, scraping and stirring every few seconds.
- Return the pot to medium-high heat, and, if necessary, add a little more oil or lard to coat the bottom lightly. When very hot, add the ancho mixture and cook, stirring almost constantly, until darker and very thick, about 5 minutes.
- Add the pureed almond mixture and cook, stirring constantly for another few minutes, until very thick once again.
- Stir in the remaining 4 1/3 cups stock, partially cover and simmer, stirring occasionally, over medium-low for 45 minutes. Taste and season with salt and sugar. (The sugar balances the strong flavors.)
Finish the Enchiladas:
- Warm a plate for each person in a warming drawer or in the oven on the lowest setting.
- Warm the tortillas: I put 6 to 8 tortillas at a time on a microwave safe dish (I have a tortilla warmer) covered with a damp paper towel and lid or plastic wrap. Heat for 1 minute or until warm, soft and pliable.
- Toast the sesame seeds in a small skillet, stirring frequently, over medium heat until golden, 1 to 2 minutes.
- In a medium-size saucepan, combine the chicken with 1 1/2 cups of the mole and warm over medium heat. Bring the remaining mole to a simmer.
- To serve: Quickly make the enchiladas by scooping 2 generous tablespoons of chicken onto a tortilla, rolling it up and placing it on a warm dinner plate. Continue making enchiladas, arranging 2 or 3 per plate, then douse them liberally with the hot mole. Strew with the remaining sliced onion and toasted sesame seeds.
- The finished mole will keep for several days, covered and refrigerated; it also freezes well. Reheat, taste and adjust the seasonings before finishing the dish.
- Leftover chicken, pork, shredded roast, turkey, grilled steak, or even roasted squash or sweet potato mixed with grilled onion and/or blanched greens would also be wonderful fillings.
- The sauce could be served over poached chicken with rice on the side as an alternative special dinner.
One Year Ago:
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Posted in Chicken (Poultry), Recipes, Sauces
Tags: almonds, ancho chiles, chiles, cinnamon, cloves, corn tortillas, dark chocolate, dinner, enchiladas, Mexican, mole, raisins, Rick Bayless, rotisserie chicken, sesame seeds, tomatoes, white onions
This dish was a HUGE hit! We were all fighting over the leftovers!! 🙂 It’s a great dish to feed a crowd. I substituted boneless, skinless chicken thighs for a whole chicken, ground cardamom for cardamom pods, and golden raisins for barberries or currants. The resulting dish was full-flavored with perfectly cooked Basmati rice and very tender chicken. I LOVE one pot meals- and anything with caramelized onions. The addition of fresh parsley, dill and cilantro added color and brightness. This recipe was adapted from “Jerusalem: A Cookbook” by by Yotam Ottolenghi and Sami Tamimi, via the New York Times. In order for the chicken and rice to be cooked perfectly, the chicken must be seared and browned before adding to the rice and the water must be boiling before adding to the dish, covering, and completing the cooking process. No one in my crowd opted to top the dish with Greek yogurt- maybe next time. DELICIOUS!!
Time: 1 hour, plus 30 minutes cooking and 10 minutes resting
Yield: 4 to 6 servings
- 2 1/2 tablespoons barberries, currants, dried cranberries, or golden raisins (25 grams)
- 4 tablespoons olive oil, divided
- 2 medium onions, thinly sliced (2 cups/250 grams)
- 2 1/4 pounds skin-on, bone-in chicken thighs (1 kilogram), or 1 whole chicken, quartered, or 10 boneless, skinless chicken thighs (about 3 pounds)
- coarse salt and freshly ground black pepper
- 10 cardamom pods or 1/4 teaspoon ground cardamom
- rounded 1/4 teaspoon whole cloves
- 2 long cinnamon sticks, broken in two
- 1 2/3 cups white Basmati rice (300 grams)
- 2 1/4 cups boiling water (550 milliliters)
- 1 1/2 tablespoons flat-leaf parsley leaves, chopped
- 1/2 cup dill leaves, chopped
- 1/4 cup cilantro leaves, chopped
- 1/3 cup Greek yogurt (100 grams), mixed with 2 tablespoons olive oil (optional topping)
- If using barberries: Put 3 T (40 grams) sugar and scant 3 tablespoons water in a small saucepan and heat until the sugar dissolves. Remove from the heat, add the barberries, and set aside to soak. If using currants, cranberries, or golden raisins you do not need to soak them in this way.
- Meanwhile, heat 2T olive oil in a large sauté pan for which you have a lid over medium heat. Add the onion, and cook for 10 to 15 minutes, stirring occasionally, until the onion has turned a deep golden brown. Transfer the onion to a small bowl and wipe the pan clean.
- Place the chicken in a large mixing bowl and season with 1½ teaspoons each salt and black pepper. Add the remaining 2T olive oil, cardamom, cloves and cinnamon and use your hands to mix everything together well. Heat the frying pan again and place the chicken and spices in it. Sear chicken for 4 to 5 minutes on each side and remove from the pan (this is important as it par-cooks the chicken). The spices can stay in the pan, but don’t worry if they stick to the chicken. Remove most of the remaining oil as well, leaving just a thin film at the bottom. Add the rice, caramelized onion, 1 teaspoon salt and plenty of black pepper. Drain the barberries, if using, and add them as well; otherwise add the dried fruit being used. Stir well and return the seared chicken to the pan, pushing it into the rice.
- Pour the boiling water over the rice and chicken, cover the pan, and cook over very low heat for 30 minutes. Take the pan off the heat, remove the lid, quickly place a clean tea towel over the pan, and seal again with the lid. Leave the dish undisturbed for another 10 minutes. Finally, add the herbs and use a fork to stir them in and fluff up the rice. Taste and add more salt and pepper if needed. Serve hot or warm with yogurt mixture if you like.
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Posted in Casserole, Chicken (Poultry), Recipes
Tags: Basmati rice, cardamom, chicken thighs, cilantro, cinnamon sticks, cloves, dill, dinner, Israeli, Jerusalem, Middle Eastern, Ottolenghi, rice