Halloween is in a few weeks and we surely need a few treats. For the bakers I want to revisit a wonderful seasonal pie, and a comfort food recipe.
If you’re craving the traditional pumpkin pie, this is courtesy of Heidi Dugan.
Pumpkin Pie
Pastry for two 9 inch pastry pans:
- 2 cups flour
- 1/2 tsp. salt
- 2/3 cups butter
- 2-3 tbs. cold water
Sift flour and salt together
Add butter and cut it through with pastry blender until mixture is in pieces, pea size
Add cold water a few drops at time until moistened enough to hold together in a ball
Wrap in plastic and chill in frig. for 15-30 mins
Take more than half for the under crust and roll out and fit into 9” pie pan
Filling:
- 2 Large eggs, beaten
- ¾ Cup brown sugar (may also use white sugar)
- ½ Teaspoon salt
- 1 Teaspoon cinnamon
- ½ Teaspoon ginger
- ¼ Teaspoon nutmeg
- ¼ Teaspoon clove
- 15 Oz can pumpkin puree
- 1 12 Oz can evaporated milk
In a medium bowl combine ingredients in order listed above.
Pour the mixture into unbaked piecrust. Bake in pre heat oven at 425 for 15 minutes.
Reduce heat to 350 bake for 40-50 minutes or until knife inserted in center comes out clean.
Cool 2 hrs. and serve or refrigerate.
Short Ribs – Crock Pot Recipe – You can make two different dinners from this
- 2 lbs. short ribs
- 1 lb. mushrooms – washed and sliced
- 1 large leek (or onion) sliced thin
- 3 cloves crushed garlic
- 1 tablespoon olive oil
- 1 ½ cups dry red wine (don’t worry the alcohol will evaporate)
- 8 oz. broth (bone is the best but you can use chicken or vegetable)
- 1 tsp. ground savory
- 1 tsp. dry oregano
- 1 tsp. thyme
- Pinch of salt
- Fresh ground pepper – to your taste
Brown the short ribs in the olive oil. Don’t overcook. Remove and set aside.
Brown the leeks and garlic in the same pan.
Pour the wine and broth into the crock pot and add savory, oregano, thyme, salt & pepper. Stir together.
Add ribs and top with the mushrooms.
Cook 6 hours on high or 8 hours on low.
The meat will literally fall off the bone, that you can discard.
First meal is the beef. Serve with mashed potatoes.
Second meal (which is the best part for me)
Pappardelle pasta. Those are the long flat ones that are about a ¼ inch thick. They usually come in spirals. Depending on how many people you are feeding you can decide how much pasta to make.
Use the mushroom sauce on top of
Garnish with fresh basil, grated parmesan, or pecorino cheese.
If you’re like me and you want to give it a kick, sprinkle crushed red pepper.
Buon appetito!