Peach Custard Pie

This was my go-to summer pie for years. I had forgotten about it somehow. This time, I made it with white peaches and upgraded the crust to my favorite Martha Stewart paté brisée. I also sweetened the filling with maple syrup. Wonderful!

This recipe was adapted from The Moosewood Cookbook by Mollie Katzen. The peaches can be substituted with apples for a fall version. A handful of chopped nuts can also be sprinkled over the filling.

Yield: one 9-inch pie

For the Crust:

• 1 1/4 cups plus 2 T all-purpose flour
• generous 1/2 tsp coarse salt
• 1 stick plus 1 T (9 T total) unsalted butter, cut into small cubes and chilled
• 4 T ice water

To Make the Crust:

1. Combine flour and salt in the bowl of a food processor.
2. Add the cubed, cold butter and pulse until resembles small peas.
3. While the food processor is running, drizzle in the ice water until dough forms.
4. Remove and form into a ball on a large sheet of plastic wrap.
5. Roll out between 2 sheets of plastic wrap and place in a pie dish.
6. Cover dish with plastic wrap and chill overnight.

For the Pie:

• 2 to 3 cups peeled and thinly sliced peaches (or tart apples or pitted dark cherries)(I used 3 large white peaches)
• 1 unbaked pie crust (recipe above)
• 4 large or extra-large eggs
• 5 T pure maple syrup, light brown sugar, or honey
• 8 oz (1 cup) whole milk Greek yogurt
• 1 tsp vanilla extract
• 1/2 tsp cinnamon

To Make the Pie:

1. Preheat the oven to 375 degrees, preferably on convection.
2. To peel the peaches: Bring a small pot of water to a boil. Using a sharp knife, mark the base of each peach with a small “x”. One at a time, place each peach in the boiling water for 20 to 30 seconds. Remove with a slotted spoon and briefly let cool. Remove skin.
3. Place the chilled pie crust on a parchment paper-lined rimmed baking sheet.
4. Spread the fruit slices evenly over the unbaked pie crust.
5. Combine all remaining ingredients in a food processor or blender and whip until frothy. (I used a Vitamix.)
6. Pour the custard over the fruit in the pie dish. (If desired, a small handful of chopped nuts can be sprinkled over the filling at this time.)
7. Cover the pie edge with a shield, and bake for about 45 to 50 minutes, or until solid in the center. I tented the entire pie with foil after 35 minutes.
8. Cool at least 1 hour before slicing. This pie tastes best at room temperature or cold.

Winter Squash & Red Bean Mole

This is an another amazing vegetarian chili variation. Hearty too. It was especially wonderful for me as well because it incorporated a lot of flavors typically used in a traditional Mexican mole, one of my absolute loves.

This recipe was adapted from The Moosewood Restaurant Table: 250 Brand-New Recipes from the Natural Foods Restaurant that Revolutionized Eating in America from the Moosewood Collective. I doubled the recipe, increased the garlic, and omitted the ground fennel. We ate it with corn muffins and a green salad. Fabulous!

Yield: Serves 8 to 12

• 4 T olive oil
• 3 cups chopped yellow onions (I used 2 large onions)
• 10-12 large garlic cloves, minced
• 2 tsp ground fennel seeds, optional
• 2 tsp ground cinnamon
• 2 T chopped fresh thyme of 2 tsp dried thyme
• 3 tsp coarse salt
• 1 tsp freshly ground black pepper
• 2/3 cup chopped celery
• 1 cup seeded and chopped poblano peppers (can substitute cubanelle peppers)
• 3 cups seeded and chopped red, yellow, or orange bell peppers (I used 2 red, 1 yellow, & 1 orange)
• 6 cups diced butternut squash (bite-size cubes), from 1 medium butternut squash
• 28-oz can diced tomatoes
• 2 2/3 cups water
• 6 T pepitas (pumpkin seeds)
• 2 T sesame seeds
• 2 15-oz cans red kidney beans, drained
• 1-2 chipotle peppers in adobo sauce, finely chopped, or to taste
• 3 oz bittersweet chocolate (I used 72% cacao dark chocolate)
• 1 cup chopped fresh cilantro, plus more for garnish
• sour cream, for garnish
• thinly sliced scallions, for garnish

1. In a heavy bottomed pot on medium heat, warm the oil. (I used an enameled cast iron pot.)
2. Add the onions, garlic, fennel, cinnamon, thyme, salt, and black pepper and cook for 5 to 7 minutes until the onions soften, stirring often to prevent sticking.
3. Add the celery, poblano peppers, and bell peppers and cook for another 5 minutes until the peppers brighten and become fragrant.
4. Stir in the squash and cook for a minute or two more.
5. Add the tomatoes and water to the pot, cover, bring to a boil.
6. Reduce the heat and simmer for about 20 minutes, or until the squash is tender.
7. Using a spice grinder, mini food processor, or a mortar and pestle, finely grind the pepitas and sesame seeds.
8. When the squash is tender, stir the ground seeds, kidney beans, chipotles to taste, and chocolate into the stew. Simmer for 10 to 15 minutes.
9. Stir in the cilantro.
10. Garnish with more cilantro, sliced scallions, and/or sour cream, as desired.

One Year Ago:

• White Sandwich Bread

Two Years Ago:

• Southern Cornbread Dressing

Three Years Ago:

• Rigatoni with Cabbage, Creme Fraiche, & Pumpernickel Bread Crumbs
• Sweet Potato Soufflé with Gruyère

Four Years Ago:

• Slow-Cooker Chicken Mole

Five Years Ago:

• Black Bean Chili with Butternut Squash & Swiss Chard
• Chicken Chili with Chipotle & Poblano Chiles

Six Years Ago:

• Curried Eggplant with Chickpeas & Spinach

Cauliflower Cheese Soup

Many many years ago, my oldest friend’s mother made this for me and I have been making it ever since. She was a wonderful cook- everything she made was delicious AND healthy.

This soup is silky and wonderful. The caraway seeds really make it special. This recipe is from the Moosewood Cookbook by Mollie Katzen. We ate it with fresh bread and green salad.

• 1 medium-large potato, peeled and diced (about 2-3 cups diced)
• 1 large cauliflower, cut or broken into florets (put aside 2 cups of florets- optional)
• 1 medium carrot, peeled and chopped
• 3 medium cloves garlic, peeled
• 1 1/2 cups chopped onion
• 1 1/2 tsp salt
• 4 cups water
• 2 cups (packed) grated cheddar (plus extra for garnishing each serving- optional)
• 3/4 cup milk (low fat OK)
• 1 tsp dill
• 1/2 tsp caraway seeds
• black pepper, to taste

1. Place potato, cauliflower (except for the 2 cups reserved), carrot, garlic, onion, salt, and water in a large saucepan. Bring to a boil, then simmer until all the vegetables are very tender. Puree in a blender or food processor, and transfer to a kettle or Dutch oven. (I use an immersion blender.)
2. Steam the reserved cauliflower pieces until just tender. Add these to the puree along with all remaining ingredients.
3. Adjust seasonings, if necessary.
4. Heat gently, and serve topped with a little extra cheese and fresh dill, if desired.