Pumpkin Pie

I got this from a November 2001 Bon Appétit Magazine and have made it almost every year for Thanksgiving and Christmas. A complete miracle that I have been able to save this entire magazine through all of my moves!  I should ask for bigger miracles huh!?!?!?

Since I didn’t get the opportunity this year, I am just making this now for my visiting guests.

Bon Appétit magazine

It is so simple and delicious. What more can I say than you must try this. The secret ingredient that makes this magical is one of my favorite spices………crystalized ginger. Yep, that and a hint of rum and nutmeg you can’t go wrong. Easy!! Trés Easy!!

Orange Spiced Pumpkin Pie

Serves 8

1- 15oz can pumpkin pie

1 cup packed dark brown sugar

3 eggs

1 1/4 cup heavy whipping cream

2 Tablespoons dark Rum

2 Tablespoons crystalized ginger finely chopped

1 teaspoon ground cinnamon

1 teaspoon grated orange peel

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

Double mixture

Preheat the oven to 375˚F. Roll out dough on lightly floured surface to 12 inch round. Transfer to 9 inch diameter glass pit dish. Fold overhand under and crimp decoratively. Pierce dough all over with fork. Freeze 15 minutes. Line crust with foil: fill with dried beans or pie weights. Bake until sides are set, about 12 minutes, Remove foil and beans. Bake until crust begins to color, pressing with back of fork if crust bubbles, about 5 minutes longer. Transfer crust to rack. Reduce oven temperature to 350˚F.

Whisk pumpkin and brown sugar in a medium bowl to blend. Add all remaining ingredients and whisk until blended. Pour filling into crust. Bake pie until filling is set in center about 1 hour. Transfer pie to rack; cool 30 minutes. Chill uncovered until cold, at least 3 hours. (Can be made one day ahead. Cover and keep chilled)

Two pies

I love to top this with fresh whipped cream lightly spiced with some sugar, not much just a hint. Use spiral orange rind for decorating as well. Sprinkle whipped cream with a touch of nutmeg.

Put on some Josh Stone and wore my Napa Apron!! Love entertaining my guests! We had such a great time. Ended too soon, too soon! Until we meet again……Safe Travels Sam and Gary!!! xoxoxoxo

Bon Appétit!

Malia Karlinsky did a really nice write up on Brian for the calendar. Had to share.

http://kirkland.patch.com/articles/trellis-chef-goes-to-the-dogs-in-humane-society-calendar

Trellis Chef And Pooch Featured In Benefit Calendar

Scheehser and Hijo help get Humane Society effort rolling.

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It started when a bit of frustration turned into a light bulb moment for local foodie Kathleen Callan. Her boyfriend’s 8-year-old son, is slightly disabled and lacked the motor skills to tie his shoes.

“There was something missing,” said Callan. “I was frustrated with the medication and physical therapy he was receiving. So I went out and got him a dog.”

Soon Callan was witnessing a positive change.

“Within a very short time his motor skills were improving dramatically,” she said. “Not to mention his joy at having a dog.”

Wanting to support the Humane Society, Callan thought of an idea drawing on two of her passions — local sustainable food and animals.

“I wanted to give credit to the local sustainable movement and the chefs who work so hard to make it happen. But the idea of combining that with their pets is where the love came in; two great groups coming together for a cause,” said Callan.

The idea of a calendar was born, featuring local chefs and their pets. And Callan found the perfect supporter of her project in Brian Scheehser, executive chef of Kirkland’s Trellis Restaurant.

Scheehser is a firm believer in the farm-to-table approach, growing many of the ingredients on his 10-acre farm in Woodinville.

Frequently by his side is his dog, Hijo, which Scheehser rescued while on a trip to Puerto Vallarta, Mexico.

“As a new pup, he was full of worms and in need of a good home,” recalled Scheehser.

After a few visits to the vet and time spent getting to know his new family, Hijo was on a plane bound for Seattle.

“We thought he should arrive in style,” said Scheehser. “So he flew with us in the first-class cabin.”

The devotion Scheehser feels for his pet is apparent in the dog’s name, which means “son” in Spanish.

When approached with the calendar project, the chef and animal lover became an ardent supporter.

“Brian helped me open the doors to get to the others,” said Callan.  “Once I mentioned he was in, the other chefs effortlessly got on board.”

Enter photographer Kathryn Barnard, who had just finished shooting a cookbook for well-known local chef Lisa Dupar.

“When she found out about the project she jumped on board for the whole ride,” said Callan. “Magic happened … and doors opened up.”

The result is a beautiful calendar, featuring a dozen local chefs and their beloved pets. Hijo especially enjoyed his photo shoot, done at Scheehser’s farm.

“He was all kisses and covered in mud from head to toe. It was the bath afterward he could have done without,” joked Scheehser.

Now gracing “November,” Scheehser and Hijo were happy to help out.

“It is so important to support the Humane Society and the pets it cares for,” said Scheehser.

Callan’s goal for the project is to raise $30,000 for the Seattle Humane Society. Calendars are available for $16.99 plus shipping online at www.chanteusedesigns.com and at many local restaurants, including Trellis.

Thank you Malia.

Remember, Buy Local, love deeply!

Bon Appetit!

Orange Olive Oil Cake

One of my favorite fruits in the whole world, if I had to choose, might just be orange. Having been born in Florida may have some strange influence on this matter. But that said, there is nothing like a fresh squeezed glass of chilled orange juice. Especially in the midst of winter snow! Whenever I am down, this is a natural pick me up.

Found this recipe on the web from ArcticGardenStuido.com and had to try. Few ingredients make this easy peesy.  So, give this a go. Be sure to check your bake time on this as my new oven ran a bit hotter and cooked it about 5-8 minutes too long (as you can see the top is too dark). So do keep that in mind. It is delightful and you could even make an orange glaze run through it while its cooling. OR I suggest orange sorbet. Your guests will never leave!  Just a thought for next time. I had my favorite guests to prepare for so I skipped it for now!

Here is Nicole’s link and as you can see hers came out much lighter than mine. http://arcticgardenstudio.blogspot.com/2010/01/orange-olive-oil-cake.html

adapted (so slightly) from Leite’s Culinaria 

Ingredients
Nonstick baking spray with flour
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 3/4 teaspoons kosher salt
5 large eggs
3 cups granulated sugar
1 1/2 cups mild extra-virgin olive oil
Finely grated zest of 3 oranges
1 1/2 cups freshly squeezed orange juiceConfectioners’ sugar, for sprinkling

Batter Batter .....Swing!

Directions

Position a rack in the middle of the oven, remove any racks above, and  heat to 350°F. Coat a 12-15 cup Bundt pan with baking spray and set aside.

Whisk together the flour, baking powder, and salt in a large bowl and set aside.

In the bowl of a stand mixer fitted with a paddle attachment,  beat the eggs on medium-high speed until well-combined, about 1 minute. Slowly pour in the granulated sugar and continue beating until thick and pale yellow, about 3 minutes. On low speed, alternate adding the flour mixture and oil, starting and ending with the flour, and beat until just combined, do not over beat. Pour in the orange juice and zest and stir for a few seconds to bring the batter together.

Pour the batter into the prepared pan and bake until a cake tester comes out with a few moist crumbs clinging to it,

Bundt Batter

about 1 1/4 hours. If the top is browning too much as the cake bakes, cover lightly with foil. Transfer to a wire rack and cool for 15 minutes.

Turn the cake out onto the rack and cool completely, then cover and let it sit overnight. Just before serving, dust with powdered sugar.

This cake is really tasty, but I have a small confession to make. I have been spiking my olive oil with orange essence! “Oh how could you??” You say. Well, it started out as an experiment with some flavoring that the chef had and I became a little obsessed with it. Hey, it’s orange. It’s in my dna. Couldn’t help myself. You must try this at home. One recipe I have to brag about…….my caprese salad. There is no going back to regular caprese salad without spiking the olive oil. Just a hint because you have the balsamic vinegar to contend with, but it gives the tomatoes the most delightful spriteliness!!! Yes, spriteliness!! I love that word!

Orange Olive Oil Cake

You must try this one recipe. Well, two. Do make this orange cake. If you have enough eggs, the rest of the ingredients are bound to be in the house!

Oh, and I just love my new kitchen. Gas stove again!! Just love it. So don’t say I didn’t warn you. But as you can see the lighting is the only thing making this blog a little tinged….if you know what I mean. Other than that I am really looking forward to my camera so we can continue some new masterpiece recipes this year.

Until then, stay warm, dry, and snuggled in with good books and hot chocolate or Ovaltine.

Bon Appetit!

Happy New Year 2011

Happy New Year 2011. Yes, a new and daring Year to be sure. And birthday greetings to my blog being one year old. I have to admit, I enjoyed it much more than I thought I would and was more concerned about folks having enough already to review in their day. But there you have it. One year strong. And new trails to discover.

Happy Birthday Blog

Thanks to all my readers and friends for making a difference and being the change. I promise to not bore you and make you smile more in 2011! So go out and make this year the most memorable yet. Stay Tuned……………..

Bon Appetit!

Water Falls

I don’t like to get too political here, but when it involves your health and safety I feel compelled. Very compelled. Currently there is a bill being FORCED through congress (yes another 1003 pages…for a bill) called the Americas Great Outdoors Act 2010, Senate Bill 303 and it is ANYTHING but that. Senator Harry Reid has connivingly waited until the congress is practically empty to place the bill on the floor. This is deliberate, yet he knows it is effective for his diabolical cause.

Most have not read the whole bill through. Abstracts get read without really spending time

Organic Farms

comprehending the entire bill. Who would be against food safety??? It will mean no farmers markets, no growing your own food, no collection of rain water. Even how you grow your own food. The government will own it all. You will be fed the food they give you and we already know it is full of pesticides, genetically modified and eventually intent on killing you. And please remember Congress tells us that this is for your own safety.  But we need to stop this bill. It is a danger to your health and freedom.

This bill will wipe out our farmers. Our organic farmers who have worked so hard to keep our food free of chemicals and pesticides. This will make sure you can’t reclaim water. You can’t live without water, and we already know there are steroids and toxins in our water supply.

“It is a 1003 page bill including everything from imposing beach control to locking up hundreds of thousands of acres of public lands into wilderness.  Representative Doc Hastings of Washington

Pesticides

State says the cost to the taxpayers will be $18 BILLION DOLLARS” states Fred Kelly Grant in his article  “Reids Back-Alley Tactics Revive Omnibus Land Bill.”

Senator Reid has yet again donned his Little Red Riding hood cape and snuck this into congress. We must make sure this bill does not get passed and that you see what is REALLY in this bill. Stand up and be heard. Stop this bill!

Be The Change!

bleu cheese

For those of you like myself who LU-Uh-Uh-oooove Bleu Cheese and have a very heavy like for Cauliflower, this is a must. At least in my humble opinion. I don’t know why I was craving Cauliflower…yeah ….cauliflower …not a common craving for me, but there you have it. I was craving it and soup, and decided a chunky batch of cheesy cauliflower soup was in order.  I really swung by the seat of my pants on this one, as I just threw in what might work. And I am pleased to admit…….she says blushing…..but hey Mikey liked it!! A professional chef is rolling their eyes at me right now, but I never

Cauliflower

said I was a great chef. Just like it now and again…..a lot!

Lots of blue cheese mind you and surprisingly a vegan base really caught me off guard. So did the boys being sick the entire week and throwing up every hour, but life has that flare sometimes! Suuuu-prise surprise!

Here’s all I did:

1 head of cauliflower chopped into small pieces

2 tablespoons olive oil

1 small onion chopped finely

4 -5 cups purified water

2 teaspoons of Vegebase

1 1/2 cups half & half

Vegebase

4 Tablespoons flour

4 tablespoons butter

Loads of chunks of bleu cheese, don’t be shy!

In large sauce pan add the olive oil and chopped onion and saute until onion is transparent. Add chopped cauliflower, vegebase and purified water. Simmer on low until combined. In a separate saute pan melt butter and then slowly add flour and mix to make a roux. Once smooth, thick and creamy slowly add the half & half, and season with salt and pepper. I probably didn’t have to do this step, but I wanted creamy without a lot of milk cream. Make sure that you keep this on very low. You don’t want the creaminess to over cook or it will curdle and look so less appealing.

Top with the blue cheese, Parmesan sticks, or croutons, toasted pine nuts, or bacon or a multitude of toppings. Whatever your heart desires. I stuck with the bleu cheese and highly recommend.

You can also put this in the blender to get a really creamy texture, but for once I was wanting to bite into this and really taste bits of cauliflower. It was like a vegetable soup texture which is what I was aiming for with the cauliflower being a bit al dente. But, suit yourself. Good to the last drop! No kidding.

Cauliflower Soup with Blue Cheese

I wore my Napa apron….it had been awhile and it was so memorable. Especially with the holiday music. We were definitely in a classical mood.

Bon Appetit!

Brioche Bread

Made a big batch of soup last week and had to make some bread to go with. I was being lazy again and wanted to forgive that bread machine one more time. I found this recipe on The Pastry Pal’s blog (www.pastrypal.com) and it seemed like it was a good fit. It was short and sweet and well,  you be the judge. This is a perfect sandwich or French toast bread recipe. It was dense, really yellow in color compared to the many breads I normally make, and it’s perfect for soup!!

As I mentioned in my Oatmeal Bread blog this month, I like the light crust cycle for my Oster machine, it seems to be the best use of this model. Anything else over cooks it and dries it out too much.

Classic Brioche

1 3/4 sticks (7 oz, 196 g) unsalted butter
1/4 cup (60 mL) milk
2 1/4 tsp (9 g) dry yeast
2 cups (280 g) bread flour, divided
2 tbsp (21 g) granulated sugar
1/2 tsp (3 g) salt
3 eggs

For the eggwash:
1 egg
1 tbsp water

As I said, I completely cheated on her recipe and used my machine. I had too much to do and had to have home

Brioche Bread

made bread, so I scratched formal baking for now. Place ingredients into your machine per your machines instructions. Mine use the dry first, wet on top. Make sure the ingredients are at room temperature except I did warm up the milk. Towards the end of the baking cycle you can use the egg wash, but I didn’t have time, skipped it and it was still a really nice loaf of bread.

Be daring, lazy and decadent! I will share the soup recipe later this week too!!

Bon Appetit!

Lisa Dupar's New Cookbook "Fried Chicken & Champagne"

I have to tell you about a most beautiful cookbook. Lisa Dupar’s latest Cookbook is a masterpiece. A beautifully written,  immaculately organized, story telling novel with some extraordinary recipes to boot!

This gorgeous Southern Bell has graced the Pacific Northwest for over 25 years stunning guests with her warm southern charm, food and accent. (I tell you what’s not to love?) Anyone who has personally cooked for Julia Child is one amazing steel magnolia in my book.

This cookbook is so organized and beautifully laid out that even a novice will not be intimidated to follow her lead. Too bad you just can’t push a button and hear her darling accent. You too could cook for a President after taking her reins.

I highly recommend this cookbook for your collection. I have not seen a cookbook like this one, and I am embarrassed to say I own more cookbooks than classic novels!! Ouch, yes I admitted it, but this cookbook won’t disappoint. Plan on renewing your gym membership or padding up for winter!

Lisa’s husband and right hand man, Jonathan Zimmer (another angel who has surely earned wings…no accent!) appear to have struck gold with this stunning cookbook. Don’t miss out.

Fried Chicken & Champagne can be found at:

University Village at Mrs. Cooks

2685 Northeast Village Lane
Seattle, WA 98105-5029
(206) 525-5008, Seattle, WA

Third Place Books Locations:

17171 Bothell Way NE
Lake Forest Park, WA 98155
Phone: (206) 366-3333

6504 20th Avenue Northeast
Seattle, WA 98115-6944
(206) 523-0210

See Lisa LIVE:

On Wednesday December 8, 2010 from 6:30 – 8:30 book signing at Pomegranate

On Friday December 10, 2010 at Mrs. Cooks, Seattle, WA  1:00 – 3:00 pm

On Saturday December 11, 2010 from 3:00 – 5:00pm at

Cathy Casey Food Studios

5130 Ballard Avenue Northwest
Seattle, WA 98107-4811
(206) 784-7840

Start the holidays off right. Trust me, Don’t miss her. She is someone you want to be adopted by…….quickly!

Bon Appetit!!

Lisa Jonathan Mia and Pele

2011 Local Sustainable Love

The 2011 Calendars are on their way. Twelve amazing Pacific Northwest Restaurants whose motto is Local Sustainable joined together with Chanteuse Designs to create a beautiful 2011 Calendar. These Chefs were all photographed beside their furry family members for a Calendar whose proceeds benefit the Seattle Humane Society. Check out the amazing shots from  photographer Kathryn Barnard.  I’ll take bets, you can’t look at this Calendar without smiling. ;-)

Poppy Restaurant, Chef Jerry Traunfeld

622 Broadway East, Seattle, WA 98102 (206) 324-1108

Boat Street Cafe, Chef Renee Erikson

3131 Western Avenue # 301, Seattle, WA  (206) 632-4602

Tilth Restaurant, Chef Maria Hines

1411 North 45th Street, Seattle, WA 98103 (206) 633-080

Volunteer Park Cafe, Ericka Burke and Heather Earnhardt

1501 17th Avenue East, Seattle, WA 98112-2808  (206) 328-3155

Pearl Restaurant, Chef Bradley Dickinson

700 Bellevue Way NE, Suite 50,  Bellevue, WA 98004   (425) 455-0181

Pomegranate Restaurant, Chefs Lisa Dupar and Jonathan Zimmer

18005 NE 68th Street, Redmond, WA 98052  (425) 556-5972

BOKA Restaurant, Chef Angie Roberts

1010 1st Avenue, Seattle, WA 98104-1008  (206) 357-9000

TASTE SAM Restaurant, Chef Lucy Damkoehler

1300 1st Avenue, Seattle, WA 98101  (206) 903-5291

Staple and Fancy, Chef Ethan and Angela Stowell

4739 Ballard Ave NW Seattle, WA 98107 (206) 789-1200

Stumbling Goat Restaurant, Chef Joshua Theilen

6722 Greenwood Avenue North Seattle, WA 98103-5226 – (206) 784-3535

Trellis Restaurant, Chef Brian Scheehser

220 Kirkland Avenue, Kirkland, WA 98033-6557  (425) 284-5900

Sitka & Spruce, Chef Matt Dillon

1531 Melrose Avenue Seattle, WA 98122-3762 – (206) 324-0662

MADE IN THE USA

Enjoy all year long! You can purchase online at www.chanteusedesigns.com or at participating restaurants.

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