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Last weekend we were invited to attend the Slideluck Potshow in San Francisco. What is a “slideluck potshow” you ask? Well, it is an amazing non-profit organization that brings together the food and art communities. It is a great way to meet artists that you may not normally know about. Our friend Bryan Alberstat was showing off some of his stunning photography, particular a road-trip with Missouri; we knew we had to be part of it!
 
I am going to be honest here; potlucks kind of freak me out. Especially when you are not sure who made it or where it came from. I also knew that I could not go wrong with bringing a dessert. My first thought was a cupcake. Or a cookie. Quickly my thoughts turned to seasonal “pumpkin” and then to brownies. When I started this recipe, I thought about a pumpkin brownie with cheesecake swirls; but as I started through the process, it turned into a cheesecake. The end result was exactly what I was looking for; easy to transport, creamy and a little zippy. The base of the bar was made from spicy gingersnaps, then a layer of creamy pumpkin that was warmed up with cardamon (my favorite fall spice) and then a swirl of maple cheesecake to wrap it all together. It was a hit.
Much to my surprise not only was the art breath-taking but the food was delicious. My fear of the potluck is gone. Thank you Slideshow Potluck!
What is your favorite Pumpkin Dessert Recipe?
Recipe: Pumpkin Cheesecake Bars
Crust
1 10 ounce package ginger snaps
2 tablespoons sugar
6 tablespoons butter, melted
Filling
2 8 ounce packages cream cheese
3/4 cup sugar
14 ounce can solid-pack pumpkin
3 large eggs
5 tablespoons all-purpose flour
1 teaspoon cardamon
1/2 teaspoon salt
3 tablespoons pure dark maple syrup
Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with parchment paper, leaving a slight overhang on two sides. In a food processor pulse the gingersnaps with sugar until you have a fine crumb. Slowly drizzle in the melted butter and pulse to combine. Pat the crumb mixture gently into the bottom of the pan. Bake for 15 minutes, until slightly firm. Set aside to cool.
Wipe out the food processor with a paper towel. Blend the cream cheese and the sugar until smooth. Add the eggs, flour and salt. Blend until combined. Remove 1/3 cup of the mixture and set aside. Add the pumpkin and cardamon and blend until combined. Pour over the cookie crust.
Mix the maple syrup in the 1/3 cup mixture of plain cheesecake batter. You can add a little more or a little less depending on how much of a maple flavoring you like. Place spoonfuls, that are slightly spaced apart, on top of the pumpkin mixture. Take the end of a sharp knife and gently swirl the two batters together to form a pretty pattern.
Bake until the cheesecake is set, about 45 minutes. It will jiggle slightly when gently shaken. Cool in the pan, then chill in the refridgerator until firm, at least 2 hours. With a sharp knife, cut into squares. Serve. Eat.
If you enjoyed this dish, you may enjoy these others as well:
Kat’s Kitchen Pumpkin Bars
Craving Chronicles Pumpkin Bars
Louanne’s Kitchen Pumpkin Cheesecake Bars
Hay Hay it’s Donna Day is back after a short but sweet summer break. The past couple weeks I have been tweeting and asking, what do you want. Sweet? Savory? Everyone came back with savory. Savory it is. I picked an easy and delicious spicy chicken dish with pumpkin. Vegetarians – let’s see your take on this recipe, maybe a little tofu or just an extra dose of pumpkin? Don’t have pumpkin available in your part of the world, maybe add some butternut squash or kabocha?
* photo courtesy of Donna Hay
Please have your entries in to me by midnight of the 31st of October. Complete rules can be found here. Please keep in mind: Participants may make that exact same recipe as is, or put their own spin on the same recipe by altering an ingredient or two, while remaining within the theme.
Recipe: Spicy Chicken, Pumpkin and Roasted Garlic Rice
- 2 x 200g chicken breast fillets, skin on
- 350g pumpkin, peeled and chopped
- 1 head garlic, cloves separated
- 2tablespoons olive oil
- 1 teaspoon chilli flakes
- 2cups cooked brown rice
- 1 cup torn basil leaves
- ¼ cup (60ml) white wine vinegar
- 2tablespoons olive oil, extra
Preheat oven to 220ºC (425ºF). Place the chicken, pumpkin, garlic, olive oil and chilli on a baking tray and toss to combine. Roast for 20 minutes or until golden and cooked through. Squeeze the garlic from the skins and place in a bowl with the pumpkin, rice, basil, vinegar and extra olive oil. Mix well to combine. Slice the chicken and serve with the rice. Serves 4.
I find it funny that one of the most popular posts on our site is for a kid-friendly meal, Purple Cauliflower Soup. Funny because as you know, we don’t have kids. Rest assured, I know kids like this soup recipe as we did try it out on a couple. Just tell them it is “purple soup”, not yucky cauliflower! Even though I love the original recipe, I decided to remake it a bit. I wanted it to be thicker and a little more lively; but, still kid-friendly.
To jazz it up a bit I added a little more garlic and I used veggie stock for the base of the soup. Instead of a pat of butter as garnish, I drizzled some good olive oil over the soup and gave a generous sprinkle of Ezpeletako Bipera. Did the kids still love it? You BET they did!!
What is your favorite Cauliflower Soup recipe?
Recipe: Purple Soup
1 1/2 – 2 pound purple cauliflower, green leaves removed, washed and cut into chunks
2 shallots, peeled and cut into chunks
2 garlic cloves, peeled and smashed
3 – 4 cups veggie stock, how much you use depends on how thick you want the soup, I used 3 cups
2 tablespoons olive oil
kosher salt to taste
good quality olive oil, for garnish
ezpeletako bipera or regular paprika, for garnish
Heat 2 tablespoons olive oil in a large soup pot over medium heat. Add shallots and cook, over low heat, until soft, about 3 – 5 minutes, depending on temperature. Add cauliflower, veggie stock and garlic. Turn up heat, bring to a boil; then lower heat to a low simmer, season with salt to taste. It will depend on how salty your stock is. Cover your pot with a lid and cook until cauliflower is soft; about 25 – 35 minutes. It depends on how large the chunks of cauliflower are. Remove from heat, let cool about 15 minutes. Puree in a blender or food processor, in batches, until smooth. Return pureed soup to cooking pot and gently reheat over low heat. Ladle into serving bowls, drizzle with good quality olive oil and sprinkle with ezpeletako bipera or paprika. Serve. Eat.
If you enjoyed this dish, you may enjoy these others as well:
(to come …. slow internet in Detroit)
First we had Tuesdays with Dorie, or as Lenny liked to call it (lovingly of course) Tuesday with the Devil (because there were too many delicious baked treats around) and now we have French Fridays with Dorie. You see I love her book Baking From My Home to Yours; why? Because every recipe is always right now and comes our perfectly. A little secret, I currently only own her book as my go-to baking book, no others exist in our house. It is the bible of baking as far as I am concerned. I remember the day I found out Dorie had a new book coming, I could not contain myself, I told everyone I know. I just have this warm feeling in my soul that Around My French Table will be just as great as Baking. I am sure the “French” part of the title has something to do with it, being I love France and all; but, in all honesty Dorie has never let me down. Geez, if I could marry her I probably would!
The day the book arrived, the first thought besides, what to make, was “I wonder if anyone will start a virtual cooking club such as TWD”. I tossed around the idea of maybe I should; but, then schedules, work, traveling, started clouding over those thoughts. I was so excited when I saw a little tweet out there that Laurie had started French Fridays with Dorie and I was even more excited to read that there was not the “participation rule” (you see I got the boot out of TWD as my work (and hips) schedule was not allowing me to bake at least 2 – 4 times a month).
The kick off recipe for French Fridays is Gougeres (p. 4 – 6) . Gougeres are basically a cream puff, similar to the Les Chouquettes I love to make for breakfast; but they are savory. I have made them many times as they are the perfect small bite with a nice glass of Floc or Champagne before dinner. I normally add a bit of dijon or maybe a little fresh cracked black pepper along with what-ever cheese I have on hand. This time I made them exactly as Dorie specifies in her book with lots of Gruyere or cheddar; I used Gruyere. I tossed around the idea of cutting the recipe in half as it said it would make 36 (which it did); but, decided to just go for it. Glad I did as Lenny had the first batch finished before dinner was on the table. I served the puffs with dinner as we were having soup and I wanted something different from the stand in warm loaf of bread. The Gruyere Gougeres were the perfect companion with a warm bowl of butternut squash soup.
Don’t be afraid to make this small little bite known as the Gougere. They are easy to make and Dorie makes them even easier, you don’t have to stand over a stove, beating in your eggs by hand; her recipe has you using your trusty mixer. What are you waiting for, whip up a batch this weekend.
Surprise your family and friends with this small treat and let us know what you think of them!
Recipe: Gougeres
* you must buy Dorie’s book to get her wonderful recipe, which I highly recommend, it is beautiful
If you enjoyed this dish, you may enjoy these others as well:
Gougeres with Mardi
Gougeres with Marie Alice Joan
Gougeres with Cafe Lynnylu
If you are a regular reader you are well aware that we eat a lot of soup, especially, butternut squash. I am always trying to perfect the recipe. I love the texture of this squash and how creative you can be with the ingredients; meatless, only veggies, pasta, creamy, no cream, just so many options. Don’t get me wrong, I love all the variations I make but am still longing for the perfect bowl. You know; thick, creamy (without the calories), not too sweet and slightly savory. Ninety perfect of the creamy textured soups I make do not have any milk or cream. I use the food-processor (you can use a blender) to make them ultra creamy with less the calories. I am pretty sure I have come pretty darn close to perfection this time.
I kept is simple ….butternut squash, shallots, garlic, veggie stock and ancho chili powder for some depth and a bit of a smoky flavor. As well I wanted to bring in a bit of the forest by adding a little more texture (I am a bit texture freak) so I made a medley of mushrooms that was lightly seasoned with olive oil, maldon salt and a little Ezpeletako Bipera (Basque paprika) and served it as a garnish with the soup. The mushrooms were slightly spicy which was the perfect companion for the sweet butternut squash soup. The perfect soup to ease yourself into winter.
*disclaimer – I serve all my soup “meals” with a nice green salad and a crusty loaf of warm bread!
What is your favorite way to cook butternut squash?
Recipe: Ancho Chili Butternut Squash Soup with Mushroom Medley
*serves 4
1 1/2 lb butternut squash, peeled, seeded and cut into cubes
3 cups veggie or chicken stock
1 small shallot, diced
2 garlic cloves, diced
3 tablespoons olive oil
2 teaspoons ancho chili
kosher salt
handful of mixed mushrooms, I used very small shiitake and oyster mushrooms
drizzle of olive oil
sprinkle of maldon salt
sprinkle of Ezpeletako Bipera
Heat olive oil in a large soup pan, over medium heat. Add the shallots, turn heat to low, cook for about 5 minutes; stirring occasionally. Add the butternut squash and ancho chili powder, stir and let cook for another 5 minutes. Add the garlic and the stock. Bring to a boil. Lower heat to a low simmer, cover and let cook until very tender, about 25 minutes. It will depend on how large your chucks of squash are. Season to taste with kosher salt. Remove from heat and let sit about 10 minutes. Using a food processor or blender, puree in small batches, then combine back in the same soup pot. Gently reheat over low heat. Ladle into serving bowls and garnish with mushroom medley. Serve. Eat.
Mushroom Medley
Gently clean mushrooms with a paper towel or mushroom brush. Do not use water or your mushrooms will become a water-logged spronge. Heat a drizzle of olive oil in a frying pan, over medium heat. Add the mushrooms. Stir occasionally and cook until slightly soft but still holding their shape, about 3 – 5 minutes. Sprinkle with salt and Ezpeletako Bipera.
If you enjoyed this dish, you may enjoy these others as well:
Mexican Spiced Butternut Squash Soup w/Beans and Corn
Pumpkin and Butternut Squash Soup
Butternut Squash Soup with Roasted Cauliflower
I made this recipe a couple years ago and loved it. It is really the perfect, go to recipe, for that left-over roasted chicken. Or for that matter for those lazy nights (such as this one) when you pick up a roasted chicken from the market. Not your typical chicken salad but equally as delicious.
What do I like about this particular recipe? The exotic flavors: zesty lime, spicy peppers and slightly sour but sweet Major Grey Chutney – the perfect balance of sweet, spicy and sour. When I originally made this recipe, I felt it was a bit saucy, so I decided to cut the amount of mayo this time. As well I left the almonds out, mainly because I did not have any (remember it is suppose to be a go-to recipe) but also, because I just did not feel like adding them. I love that this salad is not slapped between a couple slices of bread. Instead it is cuddled between crispy pieces of red leaf butter lettuce, with sprigs of basil, cilantro and a healthy dose of thinly sliced radishes. Sounds like a lot of different flavors? Don’t worry, it is cool, crisp, refreshing; the perfect balance.
What is your favorite recipe for left over chicken?
Recipe: Chutney Chicken Lettuce Cups
1 3-pound roasted chicken
1 medium red onion, cut into -inch dice
grated zest of 1 large lime
Juice of 3 large limes, or more to taste
2 jalapeo chiles, seeded and minced, or hot sauce to taste
4 ozs major grey chutney, cut into bite-size pieces if necessary
1/2 cup mayonnaise
kosher salt to taste
fresh black pepper
2 large stalks celery, medium dice
1 head red leaf butter lettuce, leaves separated, washed and dried
1 large bunch fresh basil, washed and dried
1 large bunch fresh cilantro, washed and dried
8 radishes, thin sliced
Pull the meat from the chicken carcass, discarding the skin and bones. Cut it into bite-size pieces. In a large bowl combine the onion, celery, lime zest and juice, jalapeo, chutney, mayonnaise, salt, and pepper. Fold in the chicken. Taste the mix for lime, mayonnaise, and spice, adding more as needed. Let it stand at least 30 minutes to blend flavors.
Mound the salad at one side of a big platter. Pile up the lettuce leaves at the other side, and cluster sprigs of herbs in the center. Tuck the radishes next to the herbs. Put a few herb leaves in the bottom of a lettuce “cup,” top them with a spoonful of the salad, a slice each of radish and roll up. Serve. Eat.
If you enjoyed this dish, you may enjoy these others as well:
Lettuce Wraps
Pork & Green Bean Lettuce Wraps Recipe with Sesame Hoisin Sauce
Vegetarian Tempeh Lettuce Wraps
I have not participated in a Sugar High Friday event in a very long time ….. embarrassing long! I was poking around a couple weeks ago and noticed that Elissa of 17 and Baking is challenging the group to come up with creative ways to use Brown Butter. Well, I love butter and I really love brown butter. I thought of all sorts of ways to incorporate golden nutty brown butter into a dessert; such as sugar cookies, pound cakes, even an attempt at adding to macarons. Then it hit me – gelato!
You may remember a Cinnamon Gelato I made a few months ago with my dear friend, Nanette. I decided to take the base of this recipe and mix it up a bit. It was easy! It came out … Creamy. Nutty. Luxurious. Floral. and Sweet.
Recipe: Brown Butter and Wildflower Honey Gelato
300ml full fat organic milk
300ml organic heavy cream
4 organic egg yolks
½ cup organic wildflower honey
1/2 cup unsalted butter, cut into slices
Brown your butter. Heat a deep saucepan over medium heat. Add the butter, whisky continually. Continue to cook the butter. Once the butter is melted it will start to foam a bit. Watch it. Small specks will start to brown in the bottom of your pan and begin to smell slightly nutty. When golden remove from the heat and set on a cool surface to stop the cooking. You do not want to burn the butter. This is an easy process, just be sure to watch what you are doing. Don’t be twittering at the same time. *smile* Let cool.
Bring milk, cream, and honey slowly to the small boil in a saucepan. Remove from heat and temper your egg yolks into a small amount of the hot mixture. Once tempered slowly add to the milk mixture and whisk to incorporate. Return to a very low heat and slightly simmer, while stirring constantly, for about 5 minutes. It is very important to continue to stir and to do it over low heat or you will scramble your mixture. Remove from the heat and transfer the mixture to a bowl. When it’s cool, stir in the browned butter and place the bowl in the refrigerator for at least 30 minutes (I left it over night). Put the mixture into your ice cream machine and process according to the instructions included. Serve. Eat.
I have said it a million times …. okay maybe not a million but close, I LOVE RIBS! But, Lenny doesn’t. I love them spicy, sweet, sticky, gooey, grilled, oven baked, slow roasted, slightly charred, you name, I love it! He tolerates me making them throughout the summer!
We had these ribs a couple nights back and they were …. sticky, gooey, slightly spicy and slightly sweet. Perfect actually! Our friend, David, asked us to try out a new product, Guava paste and I whipped up a great little marinade that went really well with these big bad beefy short ribs.
Guava paste is interesting as it comes in a big block which resembles the blocks we take cycling. As soon as you unwrap the paste, the smell is completely intoxicating. It is made from 100% fruit, no sugars and no preservatives, puree guava. My first thought was to bake with it. My second thought was to just eat it, as I cannot stop once I hope that baggie. Then after a little brain storming with David, I decided to use some in a marinade. The base of the marinade is fresh lime and orange juice, slightly thickened with the paste and then spiced up with some Sriracha. I let the ribs marinade in half of the mixture and saved the other half to serve them with.
How were they? Amazing! The guava really came out not only in flavor but scent, it was intoxicating, really. The spicy sriracha was the perfect match for the sweet fruit and slowly grilling them gave them a nice smoky base. I am dying to make this again, but with a nice pork tenderloin.
* these ribs so really well with this salad
Have you tried Guava Paste? If so, what is your favorite way to use it?
Recipe: Guava Marinade
1/4 cup guava paste
6 limes, juiced
1 orange, juiced
1 – 2 teaspoons sriracha
1/8 cup canola oil
Add the juice from the limes and orange to a small sauce pan. Add the guava paste and slowly heat over very low heat. Stirring often so it does not stick. Add the sriracha, to taste. Remove from heat and whisk in the canola. I used half of it to marinate the ribs overnight and the other half I gently warmed and served along side the meat. Use with your favorite meat – get creative!
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