Apple Pumpkin Ravioli

Every autumn my multiple social networking websites light up with buzz about the appearance of pumpkin on the scene. For a solid two months of the year, people go bonkers for pumpkins. Pumpkin spiced lattes, pumpkin pie, pumpkin scented candles. Pumpkin, pumpkin everywhere.

Shocking… I’m not into pumpkin. Maybe it’s my need to be different and unique or maybe I’m just a pumpkin grinch.

No matter the reason, I decided to challenge myself to do what I challenge others to do. I tried this ingredient in a new and unexpected way to give it a shot in my virtual recipe box. And I’m so glad I did.

This is pumpkin dressed up for a party. And who doesn’t love a good party for your palate?

You will need…

1 pumpkin (about 3lbs) halved, seeds and pulp removed

5 sprigs of thyme

2 honey crisp apples, diced

1 large onion, half roughly chopped and the other half diced

3 tablespoons olive oil, divided

2 tablespoons sage, finely chopped

¼ cup pine nuts

1 cup white wine

2 chicken stock

8 ounces mascarpone cheese

Homemade ravioli, rolled into thin sheets about 2 ½ to 3 inches wide

Salt and pepper to taste

½ cup Parmesan cheese, freshly grated

Start by preheating your oven to 400 degrees F.

Toss together the large roughly chopped onion chunks and the apples with 1 tablespoons olive oil and lots of salt and pepper.

On a foil line, rimmed baking sheet spread out the apples and onions.

On a seconded rimmed baking sheet, place the two pumpkin halves and put both the baking sheets in the preheated oven.

Roast the onions and apples just till they are browned, about 20 minutes. Roast the pumpkin until it is very soft. About 1 hour.

When everything is done roasting and everything has cooled enough to handle. Combine the pumpkin, onion and apple in a food processor and blend until smooth. Season well with salt and pepper.

Scoop out about 1 cup of the blended pumpkin mix and reserve it for the sauce.

Stir the cheese into the pumpkin mixture and place it in the refrigerator to cool just until it is firmed slightly. About 20 minutes.

Spread out your pasta sheets and place 1 to 2 tablespoons of filling every 2 inches.

Lightly brush the bottom roll of pasta with a little water and place the top sheet on your pasta. Form and cut your ravioli.

When your ravioli has formed, bring a large pot of salted water to a boil.

While the water is boiling, heat the remaining olive oil in a large skillet over medium heat. When the oil is hot, add in the remaining onion and cook just until the onions have softened.

Add in the pine nuts and toast until they are slightly browned. About 3 minutes.

Turn up heat a little and pour in the wine. Simmer the wine until it has reduced slightly.

Stir in the chicken stock and the sage and bring back to a simmer.

Whisk in the reserved pumpkin mixture until it is completely combined and saucy.

Cook the raviolis until they are heated through and toss them in with the sauce.

Serve hot with Parmesan cheese.

Love and Beer Floats

Angela

Apple Pumpkin Ravioli

1 pumpkin (about 3lbs) halved, seeds and pulp removed

5 sprigs of thyme

2 honey crisp apples, diced

1 large onion, half roughly chopped and the other half diced

3 tablespoons olive oil, divided

2 tablespoons sage, finely chopped

¼ cup pine nuts

1 cup white wine

2 chicken stock

8 ounces mascarpone cheese

Homemade ravioli, rolled into thin sheets about 2 ½ to 3 inches wide

Salt and pepper to taste

½ cup Parmesan cheese, freshly grated

Start by preheating your oven to 400 degrees F.

Toss together the large roughly chopped onion chunks and the apples with 1 tablespoons olive oil and lots of salt and pepper.

On a foil line, rimmed baking sheet spread out the apples and onions.

On a seconded rimmed baking sheet, place the two pumpkin halves and put both the baking sheets in the preheated oven.

Roast the onions and apples just till they are browned, about 20 minutes. Roast the pumpkin until it is very soft. About 1 hour.

When everything is done roasting and everything has cooled enough to handle. Combine the pumpkin, onion and apple in a food processor and blend until smooth. Season well with salt and pepper.

Scoop out about 1 cup of the blended pumpkin mix and reserve it for the sauce.

Stir the cheese into the pumpkin mixture and place it in the refrigerator to cool just until it is firmed slightly. About 20 minutes.

Spread out your pasta sheets and place 1 to 2 tablespoons of filling every 2 inches.

Lightly brush the bottom roll of pasta with a little water and place the top sheet on your pasta. Form and cut your ravioli.

When your ravioli has formed, bring a large pot of salted water to a boil.

While the water is boiling, heat the remaining olive oil in a large skillet over medium heat. When the oil is hot, add in the remaining onion and cook just until the onions have softened.

Add in the pine nuts and toast until they are slightly browned. About 3 minutes.

Turn up heat a little and pour in the wine. Simmer the wine until it has reduced slightly.

Stir in the chicken stock and the sage and bring back to a simmer.

Whisk in the reserved pumpkin mixture until it is completely combined and saucy.

Cook the raviolis until they are heated through and toss them in with the sauce.

Serve hot with Parmesan cheese.

Morgan's Pumpkin Pie

For a while now, I have been toying with the idea of letting my friends and family get their little paws on this here blog. 

I mean, I get to say whatever I want, whenever I want, about whomever I want. Except about my parents. They could change the locks at any time if I misbehave.

So when Morgan asked me if I would put her pie recipe on the blog if she took pictures I one upped her and told her she could write the whole thing. 

And really, what better time is there than the Twelve Days of Treats?

On the third day of treats, Morgan gave to me...

When Angela first started the New Food Tuesdayz blog, I was very excited for this new venture in her life.  As most of you know, Angela suffers from  FOMO and often has many...

Many seasonal projects.  

So to be honest...I wasn't sure how long this blog would last.  Over a year and a half has passed and I have been able to see first hand how her excitement for food has turned into a life long passion.  I can certainly speak for all of her friends when I say that we are very proud of her. 

    

I enjoy food as much as the next girl, however my passion for cooking only lies in two culinary categories. 

Mexican food & Pie Making. 

Yes, I completely understand that these are on the opposite spectrums of the food chart, however they 100% reflect who I am.  I have been influenced by my two amazing Grandmothers.  

Elsie Marrufo...picture a fiery Mexican woman who enjoys a Clamato from time to time and tells it like it is. 

And Carol Kennedy...picture an older Betty Draper who has an obsession for quilting,  garden party teas and collecting antique light houses. 

    My Nana (Elsie) has instilled in me the love of Mexican cooking...I could cook & eat Mexican food every day for the rest of my life.  

My Grandma Carol, an expert Martha Stewart baker, has included me in the kitchen as her sous-chef since I could stand.  

The fact that the holiday season includes two of my all time favorites thrills me....Pumpkin Pie & Tamales.  

    

I have made successful pumpkin pies for Thanksgiving for the last three years.  I, unlike most, attempt the daunting task of making a pumpkin pie with an actual pumpkin (no canned mush allowed).  

The first time I set out on this journey it was both tiring and expensive.  Tiring because I did not have a mixer or the proper cooking tools every baker should have and expensive because nutmeg, cinnamon and ground ginger are pricey spices!  Once you buy them and obtain the proper tools, the process becomes easier and easier. 

    

The biggest tip I can give anyone when beginning the pie making process, is start with a clean and organized kitchen.  Have all of your ingredients out, measured and ready.

You will need...

          For the Filling:

    2 cups cooked, mashed pumpkin

    1 cup firmly packed brown sugar

    1/2 cup butter or margarine, softened

    2 eggs, separated

    1/2 teaspoon ground ginger

    1/2 teaspoon ground cinnamon

    1/2 teaspoon ground nutmeg

    14 teaspoon salt

    3/4 cup evaporated milk

    1/4 cup sugar

    1 unbaked 10-inch pastry shell

   

        For the Crust:

    1 cup lard

    3 cups flour

    1 1/2 teaspoon salt

    1 1/2 tablespoon vinegar

    1 egg

    6 tablespoons water

Purchase a small cooking pumpkin that weights about 2 1/2 pounds.  Wash the pumpkin, and cut in half crosswise. 

Place halves, cut-side down, on a 15 x 10 x 1-inch jellyroll pan.  Bake at 325 degrees for 45 minutes or until fork tender; cool 10 minutes. 

(Note from Angela: If you have a baking sheet or something of the like that will work as well.)

While your pumpkins are baking, begin to make your dough (this will save lots of time once your filling is completed).

Mix lard, vinegar, egg and water; add flour and salt. Use a pastry cutter to assist in the mixing process.  My Grandma Carol claims that this recipe makes enough crust for two 12 inch pies, however I always only have enough for one and a half pie crusts. 

Once your dough is together, wrap and let sit in refrigerator.

Peel pumpkin and puree pulp in a food processor or mash thoroughly.  Yield will be about 2 1/4 cups mashed.

Combine pumpkin, brown sugar, butter, eggs yolks, spices, and salt in a large mixing bowl; beat until light and fluffy. 

Add evaporated milk; beat just until blended. Beat egg whites (at room temperature) until foamy; gradually add sugar, I tablespoon at a time, beating until stiff peaks form. 

(At this point I realized that trying to make a Pumpkin Pie alone and attempting to document the process for NFT is near to impossible…apologies for minimal photos.)

Fold into pumpkin mixture.  Pour filling into pastry shell.  (Keep remaining unused dough to create a design if you feel crafty)

Bake at 400 degrees for 10 minutes; reduce heat to 350 degrees, and bake an additional 45 to 50 minutes or until set. (I have always had to bake my pies around 10 minutes longer than this but it depends on your oven).

Let Cool. 

& voilà you have a successful delicious Pumpkin Pie made completely from scratch!  Enjoy your holiday treats and take time to remember where and who your culinary traditions came from. 

¡Buen Apetito!

Morgan Ridgeway

PS. Look out for a full Tamale report due early January 2012

Pumpkin Bread

After making my yummy pumpkin soup on Monday, I had a bunch of pumpkin left over.

God forbid the grocery store had a four pound pumpkin. Instead I had to buy a nine pound pumpkin and attempt to figure out how much of the pumpkin would equal four pounds.

So, I had to come up with a use for all my leftover produce. After making this delicious baked good, I’m adopting a new motto.

When in doubt, make bread.

It worked with zucchini and it worked with this pumpkin.

So much so that when I brought it into work, I got and overwhelming response from my coworkers.

I sent out an email to some of the people near me offering up my treat.

Within two minutes, these were the responses I received…

“You need to hide that shit, it is AMAZING! Perfect blend of textures and sweetness. I am going to eat it all” – Robbie

“That was some of the best pumpkin bread eva I could sit there and eat that whole loaf lol” – Lisa

“Omg I could smell it all the way down here. It is purrrrr fect! Thank you!” – Summer

Plus some other responses that might not be quite blog appropriate.

Seriously, do yourself a favor and make this for this Halloween weekend. But don’t take my word for it. Just ask Robbie, Lisa and Summer.

You will need…

3 1/2 cups flour

2 teaspoons baking soda

1 teaspoon baking powder

½ tablespoon allspice

½ tablespoon cinnamon

½ tablespoon nutmeg

½ tablespoon ground dried ginger

1 teaspoon salt

3 cups sugar

1 cup vegetable oil

4 eggs

1 (15-ounce) can pumpkin puree (or if you have extra like I do, roast it and puree enough for 2 cups)

1/2 cup water

1/2 cup pepitas (shelled pumpkin seeds)

Start by preheating your oven to 350 degrees F.

In one bowl, mix together the flour, baking soda, baking powder, spices and salt.

In a second bowl, whisk together the sugar, oil, eggs, pumpkin and water.

Whisk or beat the wet ingredients into the try just until it comes together.

Pour the batter into 3 large loaf pans or 6 minis that have been lightly oiled or sprayed with cooking spray.

Sprinkle the pepitas over the tops each loaf and bake for 60 minutes for the large pans and 45 minutes for the small.

If you stick a knife or toothpick into the middle of the bread and it comes out clean, it is finished. If it still has batter on it, add time until it comes out clean.

Let cool, slice and serve.

Love and Beer Floats

Angela

Roasted Pumpkin Soup with Bacon

It doesn’t happen very often, but every once in a while I get so overwhelmed by everything going on that I have a full blow meltdown.

We are talking about yelling, and freaking out, and tears, and if I’m really lucky, hyperventilation.

It usually happens when I’m a little under the weather and have WAY too much on my plate. A plate I totally served myself.

On Monday night, Albert and his girlfriend Samm were coming over for dinner to hang with the family, meet Wesley and eat my food.

Because I volunteered to cook.

Twenty minutes before leaving work after an insanely busy work day that followed an anything but restful weekend, I was on the precipice of disaster. I had no idea what to make for dinner, had not been to the store and I had no clue how I was going to wrap my head around the idea of making four dishes for dinner.

A rational person might just order pizza, pick up a six pack and call it a night.

But I’m irrational. So I called my mom and Wesley and yelled at them for not being helpful and telling me what they wanted for dinner.

I was staring a meltdown in the face when my mom volunteered to stop at the store for ingredients and Wes talked me off my very steep ledge.

That my friends, is love.

Somehow, I managed to get my act together and not only make dinner, but make an AWESOME dinner.

And you can go ahead and thank my friend Austin for this recipe because requested something pumpkin for the autumn.

If you do not like pumpkin pie, stop thinking you won’t like this soup.

It’s freaking awesome and I hate pumpkin pie. Think about this soup less as pumpkin and more about if a delicious roasted squash and bacon had a baby.

You will need…

1 medium pumpkin, about 4 pounds

1 tablespoon olive oil

1 tablespoon butter

2 slices bacon, diced

1 large yellow onion, chopped

6 cups chicken stock

1/2 cup heavy cream

1/4 cup orange juice

Large pinch freshly grated nutmeg

Salt and freshly ground black pepper

Start by preheating the oven to 375 degrees F.

Halve the pumpkin from top to bottom.

Remove the seeds from the pumpkin and season the pumpkin flesh with olive oil, salt and pepper and place it cut side down, on an baking sheet.

Bake until the pumpkin can be easily skewered, about 60 minutes. Remove it from the oven and cool for about 20 minutes.

With a spoon scrape the pulp and reserve.

Discard the skin.

Melt butter in a soup pot over medium heat.

Add the bacon and onions and cook, stirring occasionally, until the onions are soft and the bacon is just turning golden, about 7 minutes.

Add the pumpkin and stock and simmer until the pumpkin falls apart, about 30 minutes.

Remove the pot from the heat and let the soup cool for about 20 minutes.

With a hand emersion blender (available for about $35) or in batches in a blender, blend the mixture until it is completely creamy.

Add the cream, orange juice and nutmeg blend until completely mixed.

Season, to taste, with salt and pepper.

If the soup is too thick, correct the consistency with additional water or stock.

Serve hot Hot HOT!

This bad boy just got approved for Thanksgiving dinner. With added bacon bits and chives as a topping of course.

Love and Beer Floats

Angela