Photos by Zachary Cross
As we were getting ready to make a pumpkin pie for our Christmas supper I realized that there was no pumpkin pie recipe on the blog. It’s time to change that!
Mollie Katzen’s “No-Fault Pumpkin Pie” is the recipe we’ve been making for years. It’s a basic pumpkin custard pie, lightly sweetened. Although the recipe calls for white and brown sugar you can replace those with market honey and maple syrup, though I do recommend a bit of molasses or brown sugar for a bit of molasses flavor.
Homemade pumpkin purée can be a bit watery, as opposed to canned pumpkin. This leads to more of a texture issue than anything else, but can be combated in several ways. First, cook your pumpkin well and strain it. Find methods on the blog here and here. Next, don’t add too many liquids to the recipe. For instance, if you have some crystallized honey this would be a great time to use it, instead of a more liquid honey. Your milk choice is important, too. You can make your own evaporated milk, use straight cream, or use a combination of milk and cream. Other options include sour cream or yogurt - both do change the flavor, but some of our family members enjoy the tang. Finally, make sure you use enough eggs. Market eggs can be smaller (or larger) than grocery store large eggs so weigh them if you can. A standard large egg is 2-2.24 ounces. You can also add an extra egg if you like. The texture will be lighter and fluffier, and less like a traditional, dense pumpkin pie.
If you picked up some fresh ginger at the market last month, use that in your pie as well. Substitute 1 tablespoon fresh grated for 1 teaspoon of dried ground.
In addition to baking in a standard pie crust, you can bake the custard mixture in a greased dish and serve it as, well, custard. This is great for folks that are gluten-free, but we’ve always made some of ours that way. It often seems, perhaps because of odd pan sizes, that we have custard mixture left over. No need to let it go to waste!
From The Moosewood Cookbook by Mollie Katzen
Makes 1 9-inch pie
3 cups cooked, puréed pumpkin or squash (or 1 29-oz. Can of pumpkin puree)
3 Tbs white sugar
3 Tbs brown sugar
2 Tbs molasses
½ tsp cloves or allspice
1 ½ to 2 tsp cinnamon
1 ½ to 2 tsp powdered ginger
½ tsp salt
2 beaten eggs
1 ½ cups evaporated milk
1 unbaked 9-inch pie crust
Whipped cream with a little sugar and rum
Whipped cream with a little sugar and vanilla extract
Vanilla ice cream
Printable recipe here
This week’s recipe comes from Mad Priest Coffee’s Cherita Rice. It’s for Mohinga, a fish stew from Myanmar. Mad Priest regularly puts the spotlight on a coffee and the country it’s from with information on the country and its people, plus a traditional recipe that you can make, often with market ingredients.
Photo by Mad Priest
From Mad Priest about Myanmar:
British rule in Myanmar (formerly Burma) brought several enduring changes that completely transformed the society and unfortunately also highlighted differences among the country's 135 ethnic groups. Since independence in 1948, one of the world’s longest running civil wars has displaced large populations in ethnic-minority regions, created massive flows of refugees to other countries, and killed untold numbers of civilians. The country was under military rule of various guises from 1962 to 2010 and now is trying to work towards a democracy under the famed leader Daw Aung San Suu Kyi. But the military still has a lot of power and is trying to unify the country by unleashing its fury on the Rohingya people (one of the only Muslim ethnic groups in Myanmar). The government and Buddhist religious leaders have persecuted the Rohingya for decades, but their current plight is nothing short of textbook ethnic cleansing and genocide, causing tens of thousands to flee in a two month period.
And coffee? Though the British first introduced coffee to central Myanmar in 1885, commercial production didn’t take off at first, and after independence, the industry went into a kind of forced hibernation for over 50 years under the tyranny of military rule. But given the perfect conditions for growing coffee in the highlands, several organizations have begun to develop Myanmar’s coffee production as the economy has recently opened up again. And some of their initial coffees are taking the specialty coffee world by storm!
Burmese cuisine is a beautiful fusion of Southeast Asian, Chinese and Indian flavors. Bursting with contrasting textures, fragrances, and flavors, Mohinga is a Burmese catfish chowder served over rice noodles. Considered their national dish, it’s actually the breakfast of choice wherever you go in Burma, but it’s also sold throughout the day by restaurants, tea houses and street vendors.
From Heather on Mohinga ingredients:
You can use cod from Wild Alaska for the fish in this recipe. If you picked up fresh ginger and turmeric at the market a few weeks ago, great! You can use them in this dish. The conversion I’ve seen online for fresh turmeric replacing dried is 1 tablespoon grated fresh for 1 teaspoon dried - about a 1-inch piece of fresh. Garlic and onions are available at market these days as well. Ask your farmer about cilantro (fresh coriander), green/spring onions, and lemongrass (these are seasonal items).
From Cherita Rice, Mad Priest Coffee Roasters
WHAT YOU NEED:
3 tbsp vegetable oil
2 onions, chopped
4 garlic cloves, crushed
1-inch freshly grated ginger root
1 stalk lemongrass, very finely chopped
1 tsp paprika powder
1 tsp turmeric powder
1 tsp black pepper
6 cups vegetable stock
2 tbsp fish sauce (or more to taste)
4 tbsp rice or chickpea flour (mixed with a little cold water)
1lb catfish or any firm fish
1lb fine rice noodles (vermicelli)
Garnishes: 4 hard boiled eggs (quartered), sliced spring onions, fresh coriander leaves, fried crispy onions, lime wedges, chili oil
WHAT YOU DO:
Heat the oil in a large saucepan, then add the onion, garlic, ginger, lemongrass, paprika, turmeric, and black pepper and cook for a few minutes over medium heat, stirring until fragrant. Add the vegetable broth, fish sauce, and rice flour mixture. Mix well and bring to a boil, stirring thoroughly to prevent any lumps forming. Once the soup has thickened, reduce the heat and simmer for 20 minutes. Cut the fish into chunks then add to the soup. Mix well and continue to cook for a further 10 minutes.
Meanwhile, put the noodles into a heatproof bowl, generously cover with just-boiled water, untangle with a fork and then leave to soak for 15 minutes or until tender. Drain the noodles into a colander and rinse them thoroughly with cold running water. To serve, place a portion of noodles in individual soup bowls, then top with the soup and garnishes of choice!
Printable Recipe here
Photo of the finished dish here
There are so many fun and good things to do this time of the year, but sometimes that leaves little time to make meals, much less meals from scratch. Last December I focused on meals that were quick to prepare - check them out in the December archives. I will not do that every week this month, but I will start off the month with a fairly quick and easy recipe. It can use leftovers, too!
Salmon patties (or cakes) are something that I loved when my mother made them, and I’ve made sure to find a recipe that I like. My mom and I always used canned salmon, though, and I never thought about making it with fresh until I saw Wild Alaska’s salmon “burger” meat. It’s just their salmon in small bits, ready to be formed into patties and cooked like a burger. I figured, at first, that I’d use it to make a fairly plain salmon burger. When I started to make supper one night, however, I remembered both all the kale that we had in the fridge and a recipe for kale and salmon patties that I enjoy.
Photos by Zachary Cross
Not only did we have lots of kale, we had lots of leftover cooked kale, sautéed with onions and garlic. I decided to use that instead of fresh kale, and cut out several steps in this recipe. You can potentially cut down on hands-on time by baking these in a hot oven (I’ve seen ranges of 375° all the way up to 500°) for 10-20 minutes, depending on the size of your patties and temperature of your oven. I haven’t baked mine but plan to try it next time.
This recipe calls for cassava flour to hold them together. The same amount of regular whole wheat or white flour works fine; cassava flour is considered a one-to-one substitute for wheat flours. The cakes didn’t seem to need the flour, though, and I plan to try them without it next time. The egg binds everything together well and the patties do not seem overly wet without the flour.
Two more options come from a recipe I have printed but that has fallen off the internet. First, you can substitute dill and lemon zest for the seasonings in this recipe: 1 tablespoon fresh dill and 1 teaspoon zest. Second, a good summertime vegetable substitute would be zucchini for the kale. It seems like zucchini would make a wet patty, but that recipe does not call for any flour.
To keep this meal quick and seasonal, serve with a green salad and roasted or baked potatoes.
From Made It Love it Paleo
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