Vegetable and Cream Sauce

The end of the week came and I had some left over vegetables so I thought I would just saute them and have them with pasta. After a bit of cooking I saw that I had heavy cream that I probably was not going to be using for anything else anytime soon (at least soon enough before it expires) so I threw it in too, not expecting much and it was delicious.

Ingredients:

• 2 TBSP oil
• 1/2 onion, chopped
• 3 cloves of garlic, chopped
• 1 carrot, sliced thin
• 1 potato, sliced thin
• 1/4 cup broccoli, chopped
• 1/4 cup jalapeno slices
• 1/2 cup grape tomatoes, quartered
• 1 cup heavy cream
• salt and pepper
• 1/4 cup grated cheese
• pasta

Directions:

1) Heat the oil in a large pan to medium-low heat.

2) Add the onion and garlic and cook until the onion is soft, but nothing is starting to brown.

3) Add the carrot and potato and salt, making sure they are spread out and not stuck together and cook for about 5 minutes, stirring often so they do not stick or burn. If necessary, add a lid to the pan to get them to cook faster.

4) Add the broccoli and jalapenos and cook for 1 minute.

5) Add the tomato and cook for 2 minutes.

6) Add the heavy cream and increase the heat to high.

7) Once it boils, bring it to a simmer and add the pepper and cook until it thickens (or until you’re tired of waiting)

8) Serve on the pasta, covered in cheese and with more jalapenos on top.

Carrot Pumpkin Muffins

I had 1/2 cup of pumpkin left and I wanted to find a way to use it up. I also have tons of carrots, so…

Recipe taken from here, but changed a bit.

Ingredients:

• 1/2 cup pumpkin
• 1/3 cup brown sugar
• 2 TBSP oil
• 1 egg, beaten
• 1/2 cup carrots (1 medium carrot)
• 3/4 cup flour
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1 tsp baking soda

Directions:

1) Preheat the oven to 350F.

2) Beat the pumpkin, brown sugar, oil and egg.

3) Add the carrots and mix.

4) Add the flour, salt, baking soda and cinnamon and mix.

5) Add to a muffin pan (no need to butter).

6) Bake for 15 minutes.

I found them best heated with butter on top.

Brown Butter, Carrot and Orange Muffins

I guess you can say these are amazing, because they disappeared via my new roommates. I guess ‘try one’ means ‘eat all but 2’. I’ll be taking all baked goods to my room now…One helped me, because none of them have baked before. Still. The next day I was asked to spend the night showing them how to bake more. No thanks, I have other plans.

Recipe from here.

Ingredients:

• 1 cup of unsalted butter
• 1 3/4 cup flour
• 2 tsp baking powder
• 3/4 tsp cinnamon
• 1 tsp ginger
• 4 eggs at room temp
• 1 cup sugar
• the zest of one orange
• 2 tsp vanilla
• 3/4 tsp salt
• 1 cup grated carrots
• more sugar and salt

Directions:

1) Melt the butter in a pan over medium high heat. Be careful that it does not burn, but just that the foam rises to the top and the butter is golden brown, about 3 minutes after it melts.

2) Allow to cool.

3) Preheat the oven to 375F/175C.

4) Mix the flour, baking powder, cinnamon and ginger together.

5) In a large bowl, mix the eggs, sugar, orange zest, vanilla and salt until there is a ribbon texture, in that the batter follows the spoon.

6) Add the carrots and then the dry mixture and fold in.

7) Add the brown butter and mix.

8) Butter the muffin pan.

9) Add the batter to the muffin pan.

10) Pinch sugar and salt on top.

11) Bake for about 18 minutes, or until a toothpick comes out clean.

Creamed Corn

To go with the Spinach Dip, and use up more Parmesan, I made this.

Recipe taken from here.

Ingredients:

• 4 ears of corn.
• 1 1/2 TBSP olive oil
• salt and pepper
• 1 TBSP mayo, room temp
• 1 TBSP sour cream, room temp
• 1/4 cup milk, room temp
• juice of 1 lime
• 3 TBSP Parmesan, grated
• cayenne

Directions:

1) Heat the oven to 400F.

2) Take the corn off the cob, and mix with olive oil and salt and pepper.

3) Spread on a baking sheet.

4) Roast the corn for 15-20 minutes, turning once or twice, until they are caramelized.

5) Mix the mayo, sour cream, milk, lime juice, Parmesan and cayenne.

6) Pour the corn into the mayo mixture and mix until the corn is covered in the sauce. Add more salt and pepper if you like.

Pumpkin Cream Cheese

Recipe taken from here. Great addition to breakfast during this time of the year.

Ingredients:

• 4 oz cream cheese
• 1/4 cup pumpkin puree
• 1 TBSP brown sugar
• 1/2 tsp vanilla
• 1/2 tsp cinnamon
• 1/2 tsp pumpkin pie spice

Directions:

1) Combine all the ingredients!

Pumpkin Muffins

These tasted like pumpkin bread and were gone quick. I made mini ones so it was 2 or 3 bites and gone.

Recipe taken from here.

Ingredients:

• 1 1/4 cups + 3 TBSP flour
• 1/2 tsp baking soda
• 3/4 + 1/8 cinnamon
• 1/4 tsp cloves
• 1/2 tsp nutmeg
• pinch allspice
• 1/2 tsp salt
• 1 cup + 2 tsp sugar
• 1/4 cup + 3 TBSP canola oil
• 3/4 cup + 2 TBSP pumpkin puree
• 1/4 cup + 2 1/2 TBSP eggs (2)
• 1/2 cups + 1/2 TBSP golden raisins

Directions:

1) Mix the flour, baking soda, cinnamon, cloves, nutmeg, allspice and salt together in a large bowl.

2) Mix the sugar and oil until combined.

3) Add the pumpkin and mix until smooth.

4) Add the eggs, in 2 additions.

5) Add the dry ingredients to the wet in 2 additions, scraping the sides.

6) Fold in the raisins.

7) Place in a container that you can cover for 8-26 hours.

8) Preheat the oven to 435F.

9) Spray the muffin pan with cooking oil.

10) Add the batter to the pan.

11) Add the muffins to the oven.

12) Lower the temperature to 325F.

13) Bake for 45 minutes, or until the muffins are golden brown and a toothpick comes out clean.

Blueberry Cheesecake Pancakes

Delicious. I’d double the amount below. Recipe taken from here.

Ingredients:

• Pancakes

1. 4 oz cream cheese, cut into pieces and freeze overnight
2. 1 cup flour
3. 1 tsp baking powder
4. 1/2 tsp baking soda
5. 1/4 tsp salt
6. 2 TBSP sugar
7. 1 cup milk
8. 1 egg, beaten
9. 2 TBSP butter, melted

• Syrup

1. 1 cup blueberries
2. 1/4 cup water
3. 1/2 cup sugar
4. 1 TBSP water
5. 2 tsp cornstarch
6. 1 TBSP lemon juice, or the juice of 1/2 of a lemon

Directions:

1) Cut the cream cheese into small pieces.

2) Mix the flour, baking soda, baking powder, salt and sugar in a large bowl.

3) Mix the milk, egg and butter in a small bowl.

4) Mix the dry ingredients into the wet ingredients.

5) Mix in the cream cheese.

6) Heat a pan over medium heat and melt a bit of butter in it.

7) Pour 1/4 cup of the mixture into the pan and cook until it bubbles, then flip it.

8) Cook though, about 2 minutes.

9) Repeat with the rest of the batter.

10) Bring the blueberries, water, sugar to a boil.

11) Reduce and simmer for 5 minutes.

12) Mix the water and cornstarch in a small bowl.

13) Add the cornstarch mixture to the blueberry sauce and cook until it thickens.

14) Pour sauce over pancakes.

Bruleed Bourbon-Maple Pumpkin Pie

When I first arrived back in Boston, I saw a Bon Appetit magazine in my friends apartment with this on the cover. After a year of no pumpkin in the ‘American’ way (Korea does it sweet), I knew I had to make it.

Recipe taken from here.

Ingredients:

• Crust

1. 1/4 cup plus 1 TBSP unsweetened cocoa powder
2. 3 1/2 TBSP sugar
3. 1 tsp salt
4. 1 1/4 cup + 1 TBSP flour
5. 6 TBSP chilled unsalted butter
6. 2 TBSP chilled vegetable shortening
7. 1 large egg yolk
8. 1/2 tsp apple cider vinegar

• Filling

1. flour
2. 4 large eggs
3. 115 oz can of pumpkin puree
4. 1/4 cup sour cream
5. 2 TBSP bourbon
6. 1 tsp cinnamon
7. 1/2 tsp salt
8. 1/4 tsp ginger
9. 1/4 tsp nutmeg
10. 1/8 tsp allspice
11. 3/4 cup maple syrup
12. 1 tsp vanilla
13. 1 cup heavy cream
14. 2 TBSP sugar

Directions:

1) Pulse cocoa powder, sugar, salt and flour in a food processor.

2) Add butter and shortening and pulse until it has only a few pea sized pieces of butter left.

3) Whisk egg yolk, vinegar and 1/4 cup ice water in a small bowl.

4) Drizzle half of the egg mixtures over the flour and mix with a fork.

5) Add the rest of the wet to the dry and mix.

6) Turn the dough onto a floured surface and flatten.

7) Cut into quarters and stack, placing unincorporated dry pieces in dough between the layers.

8) Form dough into a 1 inch thick disk.

9) Wrap in plastic and chill for at least 1 hour.

10) Roll out the dough inot a 14 inch round.

11) Transfer to a 9 inch pie dish, leaving a 1 inch overhang and crimp.

12) Chill in the freezer for 15 minutes.

13) Place rack in the middle of the oven and heat to 350F/175C.

14) Line pie with parchment paper and put pie weights inside.

15) Bake about 20 minutes, until the crust is dry around the edge.

16) Remove paper and weights and bake for another 5-10 minutes until it looks dry.

17) Brush with 1 beaten egg.

18) Bake for another 3 minutes until the egg is set.

19) Whisk pumpkin puree, sour cream, bourbon, cinnamon, salt, ginger, nutmeg, allspice, mace and 3 eggs in a large bowl.

20) Pour maple syrup and vanilla into a small pan and bring to a boil.

21) Lower to a simmer and stir until it is thickened and steam releases, about 3 minutes.

22) Remove from the heat.

23) Add cream in 3 additions, stirring after each.

24) Add to the pumpkin mixture until smooth.

25) Pour into the pie dish.

26) Bake about 50-60 minutes, rotating halfway though.

27) Before serving, sprinkle sugar on top of the pie, and brulee until it is dark brown, with a kitchen torch. Since I knew it would not be eaten all at once, the pieces were individually bruleed.

White Bean Soup

Boston’s weather has been all over the place recently, going from 30 to 60 and back in a day. When we first saw that it was going to be 40, my friend said he wanted something from the Crock Pot. So, here it is (was?).

Recipe from here.

Ingredients:

• cooking spray
• 1 medium onion, finely chopped
• 2 medium carrots, finely grated
• 1 cup of white mushrooms
• 1 can of mushroom soup
• 2 cans of cannellini beans, drained and rinsed
• 8 cups of water
• 3 bay leaves
• 5 black peppercorns

Directions:

1) Spray a large pan and heat to medium.

2) Add onion until golden brown.

3) Add carrots and cook for another 3 minutes or so.

4) Increase the heat to high and add the mushrooms.

5) Cook until they are golden brown.

6) Add the mushroom soup and cook until it is simmering.

7) Throw everything into a crock pot.

8) Cover and cook for 4 hours on high or 6-8 hours on low.

Son In Law Eggs

I picked to make these based on the name. The owner didn’t know the reason behind the name which I think is quite silly.

You have two choices: (1) A son in law made this for his mother in law when his wife was gone with what was leftover in the kitchen and she loved it; (2) A mother in law found out her future son in law was mistreating her daughter and made these to say ‘this is what will happen to your balls if you keep this up’. It depends on my mood which story I prefer to believe.

This dish is used as a sweet-ish thing to calm the spiciness of the usual Thai food, however it is NOT a desert.

Ingredients:

• 1 TBSP palm sugar
• 2 TBSP fish sauce
• 3 TBSP tamarind juice
• oil for frying
• 4 shallots, finely sliced
• 1 dried red chili finely sliced
• 2 hard boiled eggs, shelled
• coriander to garnish

Directions:

1) Combine the palm sugar, fish sauce and tamarind juice in a small pan and boil.

2) Lower to a simmer for 5 minutes.

3) Taste and see if you want to add more of any of the ingredients.

4) Heat the oil in two pans.

5) To the smaller one, add the shallots, chilies until they are golden brown. Allow to cool. (You could do this and then step 6, using the same pan.)

6) Fry the eggs, turning as needed to brown it. We left the egg whole but I think it would be good to slice it so there is more surface area to fry AND you’re not frying something that is round-ish.

7) Drain.

8) Cut the eggs in half (if left whole), pour the sauce over, and top with the fried shallots and chilies.