December 1st, 2013


From Cousin Alton

alton_lust wrote:
For Thanksgiving my friend made two VERY nommy desserts.
quick and tasty

And the most utterly aaaaaawesome pie !!! MUST TRY

Dutch Apple Pumpkin Pie (Libby's)

 1 unbaked 9-inch (4-cup volume) deep-dish pie shell

 2 cups peeled, cored, thinly sliced green apples
 1/4 cup granulated sugar
 2 teaspoons all-purpose flour
 1 teaspoon lemon juice
 1/4 teaspoon ground cinnamon

 1 1/2 cups LIBBY'S® 100% Pure Pumpkin
 1 cup NESTLÉ® CARNATION® Evaporated Milk
 1/2 cup granulated sugar
 2 large eggs, lightly beaten
 2 tablespoons butter or margarine, melted
 3/4 teaspoon ground cinnamon
 1/4 teaspoon salt
 1/8 teaspoon ground nutmeg

 1/2 cup all-purpose flour
 1/3 cup chopped walnuts
 5 tablespoons granulated sugar
 3 tablespoons butter


PREHEAT oven to 375° F.

COMBINE apples, sugar, flour, lemon juice and cinnamon in medium bowl; pour into pie shell.

COMBINE pumpkin, evaporated milk, sugar, eggs, butter, cinnamon, salt and nutmeg in medium bowl; pour over apple mixture.

BAKE for 30 minutes. Remove from oven; sprinkle with Crumble Topping. Return to oven; bake for 20 minutes or until custard is set. Cool completely on wire rack.

COMBINE flour, nuts and sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixtures resembles coarse crumbs
My default

This is what I am making for dinner tonight

Leftover Turkey Chowder with Sage


4 ounces slab (unsliced) bacon, rind removed and cut into 1/3-inch dice
4 tablespoons unsalted butter
1 large onion (12 ounces), cut into 3/4 –inch dice
3 stalks celery (6 ounces), cut into 1/3-inch slices
2 to 3 sprigs fresh thyme, leaves removed and chopped (1 teaspoon)
6 fresh sage leaves, finely chopped (2 teaspoons)
1½ pounds Yukon Gold, Maine, PEl, or other all-purpose potatoes, sliced 1/3-inch thick
4 cups Turkey Stock
1 to 1½ pounds leftover turkey meat, coarsely shredded or cut into 3/4- to 1-inch pieces
1½ cups heavy cream (or up to 2 cups if desired)
Kosher or sea salt and freshly ground black pepper

For Garnish:
¼ cup chopped fresh Italian parsley


Heat a 4- to 6-quart heavy pot over low heat and add the bacon. Once it has rendered a
few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown. Pour off all but 1 tablespoon of the fat, leaving the bacon in the pot.

Add the butter, onion, celery, thyme, and sage and saute, stirring occasionally with a wooden spoon, for 10 to 12 minutes, until the vegetables are softened but not browned.

Add the potatoes and 4 cups of the turkey stock. The stock should barely cover the potatoes; if it doesn't, add more stock or water to cover. Turn up the heat and bring to a boil. Cover and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot and cook a minute or two longer to release their starch.

Add the turkey and simmer for 5 minutes more. If you have added more than 1 pound of turkey meat, add more stock (up to 1 cup for 11/2 pounds of meat). Remove the chowder from the heat, stir in the cream, and season to taste with salt and black pepper. If you are not servinq the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.

When ready to serve, reheat the chowder over low heat; don't let it boil. Use a slotted spoon to mound the turkey, onions, celery, and potatoes in the center of large soup plates or shallow bowls, and ladle the creamy broth around. Sprinkle each servinq with chopped parsley.

10 to 12 cups; serves 6 to 8 as a main course

From 50 Chowders by Jasper White

Scallops with Endive Cream

This is for one person.

  • 3 scallops

  • 2 small French endives (chicory?)

  • 1/2 glass cider

  • 10 cl de cream

  • 1 knob butter

  • 'olive oil

  • 1 pinch of mild chili

  • salt


Mince the endives from top to bottom (thin slices, as thin as you can)
In a pan, brown the endives with olive oil. When they turned slightly golden, add cider and let reduce (medium heat). Add salt.
Then add cream and let it thicken for a few minutes.

In another pan, put a knob butter with some olive oil. Then add the scallops and brown them (1 minute per side). Salt.
Warm the endive cream. Put it in a plate. Put the scallops on the cream and add mild chili (if you like it).
Serve with cider.
buy tea

Chocolate, Chilli & Bean Soup

In the winter I often take home-made soup to work for lunch, and I've just made this for tomorrow.

This isn't a fancy recipe, but it's easy and cheap to make and uses store cupboard ingredients.
It's surprisingly tasty, as the chocolate and red wine adds richness and the chilli warms you on a cold day. It freezes well, too.

Chocolate, Chilli & Bean Soup (serves 4)

100g dried black beans or 400g tinned red kidney beans
1 carrot
1 onion
2 cloves of garlic
400g tinned chopped tomatoes
4 squares dark chocolate
a dash of red wine
a shake of ground paprika
a shake of ground cumin
1 chilli
1 vegetable stock cube dissolved in 400ml boiling water
a little vegetable oil

If you’re using dried beans, soak and cook them as directed on the packet. If you’re using tinned beans then rinse well and use straight from the tin.

Peel and slice the onion and garlic, chop the chilli, and add to a saucepan with the paprika and cumin. Cook in a little oil over a low heat until the onions and garlic soften.

Dice the carrot and add to the saucepan with the beans. Add the stock, red wine, tomatoes and chocolate, and stir everything together

Leave to simmer for 20 minutes, or until the carrot is tender. Pulse in a blender until smooth.

Serve with warm pitta bread. You can garnish with a little sour cream and coriander if you have them in.