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Today's Topics:
1. No matter how you slice it, your family will be thankful for
pies (Jamie R)
2. Vegetarians for Thanksgiving? Focus on the sides (Jamie R)
3. THEME: Stuffed Squash with Mushrooms, Tofu and Pecans
(Vegetarian) (Jamie R)
----------------------------------------------------------------------
Message: 1
Date: Thu, 20 Nov 2008 13:38:49 -0800
From: Jamie R <craftncook@earthlink.net>
Subject: [Vegetarian-For-All] No matter how you slice it, your family
will be thankful for pies
To: Clipping-Cooking@Cooking-Lists.com, Home-Bakery@Cooking-Lists.com,
allholidays@YahooGroups.com, Vegetarian-For-All@Cooking-Lists.com
Message-ID: <p0624083fc54b8366fa38@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"
Pittsburgh Post-Gazette
No matter how you slice it, your family will be thankful for pies
Thursday, November 09, 2006
By Marlene Parrish, Pittsburgh Post-Gazette
Welcome to the War of the Pies.
You wouldn't think a simple homemade pie would be a troublemaker, a
divisive dessert. Oh, but it is. One camp of fans demands only
pumpkin pie for dessert after the Thanksgiving feast. A second camp
stands solidly behind sweet potato pie. Yam? Over here.
What pie you prefer depends upon your family's tradition and where
you come from.
Northerners tend to favor pumpkin. These pies are often made with
whole milk or cream and are sweetened with maple syrup. Many
Southerners and African-Americans prefer sweet potato pie made with
evaporated milk and a lump or two of butter.
But there are two kinds of sweet potatoes, and that is a source of
considerable confusion. The light yellow sweet potato cooks up mealy,
but it can be stringy.
The sweeter, moist and more common deep-orange sweet potato is
usually referred to, and mislabeled, as a yam. Both have full flavor,
gorgeous color, are available year round, cost next to nothing and
are packed with good nutrition.
No one outside the United States calls sweet potatoes yams. The
misnomer has existed since slaves arrived here from Africa and used a
word that sounds like "yam" to designate the American vegetable. Real
yams, a tuber that sort of looks like a sweet potato, are grown
throughout the tropics.
Truth be told, the meat from pumpkins, sweet potatoes and yams is
interchangeable. They can all stand in for each other in a pie
recipe. By the time you mix in all of the spices, eggs and milk, it's
hard to tell which one it is.
Differences are minor. With pumpkin, you get the convenience of a
canned product and a rust-colored pie with a familiar creamy-smooth
texture; ambitious folks start from scratch and roast a pie pumpkin
(yes, there are specially labeled pumpkins that are grown for
pie-making) to get the flesh.
Sweet potatoes make a sunny yellow pie with a noticeably heavier
texture. Yams make a beautiful orange filling that is more dense than
the other two. You pays yer money, you takes yer choice, they say.
We have tested four recipes: the classic back-of-the-can Libby's
pumpkin pie, which can also be made with sweet potatoes or yams; a
traditional Southern sweet potato pie with molasses; a dairy-free yam
pie; and for those who love the filling but always leave the crust,
Nigella Lawson's pumpkin custards with pastry dippers.
In the kitchen
To enrich and concentrate their flavor, roast yams and sweet potatoes
instead of boiling them. Rinse, dry and set them on a baking tray.
Cut a slit in the top of each tuber and bake in a preheated
400-degree oven for about an hour or until they are tender when
squeezed. (You can also microwave them for about 6 minutes per side.)
Make your own pie crust from scratch. Or to save time, use rolled,
premade pie crust from the refrigerated section of the supermarket.
Remember to crimp the edge fairly high to contain the filling without
spilling.
If the oven is too hot or you overbake the pies, the eggs in the
custard will exude water. The result is a soggy crust.
Here's how to avoid that: Pie experts say to look for the subtle
sheen differences on the surface of the pie. When the pie is done,
the outer area will have puffed a little, and the edges of the pie
will have a slight sheen, although the center portion might not. If
you can get the pie out of the oven while the center still has a
shiny surface, it should be perfectly baked.
Do not freeze the baked pie, as this will cause the crust to separate
from the filling.
To garnish, drift wedges of pie with softly whipped heavy cream. It
can be sweetened with superfine sugar and vanilla, as well as with
maple syrup or honey. Some cooks prefer a marshmallow topping on
their pies. To make that topping, remove it from the oven five
minutes or so before the pie is done, and cover the surface with a
layer of large marshmallows. Return the pie to the oven until the
marshmallows have puffed and begun to brown.
With all these great options, take the PG's advice for Thanksgiving
dessert this year: Make pies, not war.
LIBBY'S FAMOUS PUMPKIN, YAM OR SWEET POTATO PIE
PG TESTED
This recipe is right off the pumpkin can, and it is the most
frequently made pie in America. To customize it, substitute the same
amount of cooked yams or sweet potatoes, but cut back on the sugar.
There are no tricks, no secrets, just a straightforward approach with
a creamy texture and familiar taste. The liquid is evaporated milk,
which -- because it contains less water than fresh milk --
contributes to the smooth texture.
Pie crust for a 9-inch single-crust pie, refrigerated
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
One 15-ounce can Libby's pumpkin or 2 cups (scant) roasted and mashed
yams or sweet potatoes
One 12-ounce can Nestle Carnation evaporated milk
Freshly whipped cream for garnish
If you haven't already, prepare the pastry and refrigerate until firm
enough to roll, about 1 hour.
Roll the pastry into a 12-inch circle. Invert the pastry over a
9-inch standard pie pan and center. Tuck the pastry into the pan,
without stretching it, and crimp the edge into an upstanding ridge.
Place in the freezer for 15 minutes.
Preheat the oven to 425 degrees.
Combine the sugar, salt and spices in a small bowl, and beat the eggs
in a large bowl. Stir in the pumpkin or potatoes and sugar-spice
mixture. Gradually stir in the evaporated milk. Pour into the chilled
pie shell.
Place the pie on the center oven rack and bake for 15 minutes. Reduce
the oven temperature to 350 degrees and rotate the pie 180 degrees,
so that the part that was facing the back of the oven now faces
forward. Continue to bake until a knife inserted near the center
comes out clean, 40 to 50 minutes.
Transfer the pie to a wire rack and let cool for 2 hours. Serve right
away, or cover with loosely tented aluminum foil and refrigerate
before serving. Garnish with whipped cream. Makes 8 servings.
-- Nestle
SOUTHERN SWEET POTATO PIE
PG TESTED
Use sweet potatoes or yams in this traditional pie, and use the food
processor for the smoothest texture. The molasses will darken the
filling somewhat. Fans say it has a depth of flavor not equaled in
its pumpkin cousin. Take the time to partially bake the crust to
insure crispness.
Crust for a 9-inch single-crust pie
2 cups (scant) roasted and mashed sweet potato or yam
4 tablespoons (1/2 stick) unsalted butter, at room temperature.
1/2 cup light brown sugar
2 large eggs
3/4 cup half-and-half
1 tablespoon molasses
1/2 tablespoon grated orange zest
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
For the filling:
Roast the sweet potatoes or yams for about 1 hour in a preheated
400-degree oven until very tender, or microwave about 6 minutes on
each side. Remove from the oven and set aside to cool. Measure 2 cups
scant. This can be done in advance.
Preheat the oven to 400 degrees.
Roll out pastry to a 12-inch round. Fit the round into a 9-inch pie
pan. Trim excess dough and crimp the edge around the rim. Line the
crust with aluminum foil, gently pressing. Fill the foil with dried
beans or pie weights. Bake for 15 minutes. Remove the pan from the
oven and lift out the foil liner and its contents. Return the crust
to the oven for 5 minutes more. Remove and set aside to cool to room
temperature, but leave the oven on at 400 degrees.
Combine the puree and butter in a medium-size mixing bowl. Stir until
the butter melts. Whisk in the brown sugar, eggs, half-and-half,
molasses, orange zest, spices and salt. Mix thoroughly.
Pour the filling into the baked crust. Place the pie pan on a baking
sheet and bake for 15 minutes. Reduce the oven temperature to 350
degrees and bake for about 35 minutes more, until the pie is browned
and the center is set.
Transfer the pan to a wire rack to cool. Serve warm or at room
temperature. Makes 8 servings.
-- Adapted from "The Neighborhood Bakeshop," by Jill Van Cleave
GOLDEN YAM PIE
PG TESTED
Golden yam pie with honey whipped cream makes a hearty finish to a
holiday meal. The filling, which contains no milk, is so dense with
baked yams that one slice could qualify as a serving or two of a
basic food group. The filling can be made a day in advance. Fragrant
with spices and as soft-hued as an autumn sunset, golden yam pie is a
welcome change and a good substitute for pumpkin custard pie.
2 cups mashed, cooked yams (about 2 large)
1/2 cup unsalted butter (1 stick), softened to room temperature
2/3 cup sugar
1/3 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
Pinch cloves
1/2 teaspoon salt
3 eggs
1 9-inch pie shell, unbaked
Preheat oven to 400 degrees.
Roast the yams in a 400-degree oven until tender; peel and mash them.
Combine yams, butter, sugar, brown sugar, vanilla, spices, salt and
eggs. Mix well. This can be made in advance.
Spoon into unbaked pie crust. Bake for 10 minutes at 400 degrees.
Reduce the temperature immediately to 350 degrees and continue baking
for an additional 35 to 45 minutes, or until the filling is set and
the crust is golden. Cool completely before slicing. Serve with
whipped cream flavored with honey and a pinch of cinnamon.
-- Marlene Parrish
PUMPKIN POTS WITH PIE CRUST LEAVES
PG TESTED
This recipe is a fun alternative to a big slice of pie. Use the
leaves to dip into the pumpkin filling.
1 15-ounce can pumpkin puree
3 large eggs
1/2 cup granulated sugar
1/4 cup light brown sugar
1 1/4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 cup whole milk
1/2 cup heavy cream
Pie Crust Leaves (optional; recipe follows)
Preheat the oven to 350 degrees. Have ready eight 4-ounce ramekins or
straight-sided mini-souffle dishes.
Using a whisk, mix the pumpkin puree and eggs until combined. Add the
granulated and brown sugars and mix until combined. Add the pumpkin
pie spice, salt, milk and cream and mix until combined.
Divide the pumpkin mixture among the ramekins and bake until the top
is dry and lightly browned and a slender knife inserted into the
center comes out almost clean, 30 to 35 minutes. Timing may vary
depending on your oven and the size of the ramekins, so watch closely
toward the end of the baking time.
Set aside to cool for an hour. Serve warm or cover and refrigerate
overnight and serve chilled. Garnish each pot with Pie Crust Leaves
sticking out of the custard. Use the leaves as scoopers.
-- Nigella Lawson
PIE CRUST LEAVES
PG TESTED
On a floured surface, roll out homemade or refrigerated pie dough to
a thickness of a little less than 1/4 inch. Using a paring knife or
small cookie cutter, cut out leaf shapes.
If desired, use the tip of the knife to draw the leaf spine on the
dough, pressing the knife about halfway into the dough.
Brush each leaf lightly with a little beaten egg white and sprinkle with sugar.
Bake at 375 degrees till golden brown, about 12 to 15 minutes. Store
in an airtight container.
First published on November 9, 2006 at 12:00 am
------------------------------
Message: 2
Date: Thu, 20 Nov 2008 13:27:52 -0800
From: Jamie R <craftncook@earthlink.net>
Subject: [Vegetarian-For-All] Vegetarians for Thanksgiving? Focus on
the sides
To: Vegetarian-For-All@Cooking-Lists.com
Message-ID: <p0624084cc54b86b7c11f@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"
Winona Daily News
Published - Tuesday, November 20, 2007
Vegetarians for Thanksgiving? Focus on the sides
By JIM ROMANOFF / The Associated Press
It's no surprise that "Turkey Day" is one of America's most
meat-centric holidays.
But when you look at the typical spread many families sit down to,
it's clear that side dishes deserve equal credit. That's good news
when some of your guests are vegetarians - accommodating them will be
easier than you think.
First, the obvious issue - the turkey. Don't stress about it and
don't try to replace it. Most families offer so many wonderful (and
often substantial) sides at Thanksgiving, vegetarians are happy to
fill their plates with these.
But if you simply must have a main course, consider a vegetable
lasagna or (assuming you aren't feeding vegans) quiche.
To make sure your side dishes are suitable for vegetarians, keep a
few things in mind while making them.
Start by sorting out what type of vegetarians you will be serving.
Many won't eat red meat, poultry or seafood, but will eat eggs,
cheese, milk and other dairy products. Vegans exclude all animal
products, including honey.
Next, consider how these restrictions change the way you prepare each dish.
STUFFING
This should be cooked in a casserole dish instead of inside the
turkey. And this is good for everyone, as it also avoids the food
safety issues that come with cooking a stuffed bird.
For the liquid in the stuffing, use water, wine or vegetable broth
rather than chicken broth. And if you're serving vegans, use a
nonhydrogenated margarine or vegetable oil instead of butter for the
fat.
If you add meat, such as sausage, to your stuffing, just divide the
batch into two casserole dishes and bake one with sausage and one
without.
POTATOES
Most mashed potato recipes are naturally vegetarian. Making them
vegan is easy; substitute soy milk and soy margarine for the milk and
butter.
If the rest of your family demands traditional mashed potatoes, it's
easy to make two batches. Figure out how many potatoes you need for
two batches, boil them together, then mash them in separate bowls.
GRAVY
Consider making a portion of the gravy vegetarian. Chopped, sauteed
Portobello mushrooms in a thickened mushroom broth make a delicious
gravy for mashed potatoes and stuffing.
Also, natural food stores sell many prepared vegetarian gravies.
BAKING
Be sure to use vegetable oils rather than animal fats for baking.
Vegetable oil-based products such as Crisco work well for pie crust
and other pastries. There also are some coconut oil-based shortenings
that work well.
Soy-based butters and margarines work well in baking, too. Most
producers have overcome problems early versions of these products
(some of them didn't melt), but it doesn't hurt to ask the
salesperson or manufacturer.
PURCHASED ITEMS
Check the ingredient lists on packaged foods. Gelatin and whey as
well as many flavorings are animal-derived and may not be appropriate
for some vegans. For example, ingredients as innocuous as the
marshmallows you put on a sweet potato casserole are likely to be
made with gelatin and therefore unsuitable for vegans (vegan
marshmallows are available at natural food stores).
CORN PUDDING BAKED IN A PUMPKIN
A savory corn pudding baked in a pumpkin is likely to upstage
anything on your table, including a golden-brown roasted turkey. Make
sure to use cooking pumpkins, which often are referred to as "sugar"
pumpkins.
The pumpkin and corn pudding can be prepared separately up to eight
hours in advance. After baking the pumpkin shell, cover and
refrigerate. The filling also can be covered and stored in the
refrigerator.
An hour or so before the meal, rewarm the pumpkin shell in the oven,
then fill with the reserved corn pudding and bake in a 400 F oven for
45 to 55 minutes.
1 cooking pumpkin about 8-9 inches in diameter
Salt and freshly ground black pepper, to taste
3/4 cup cornmeal
4 cups frozen corn kernels, thawed, divided
4 cups milk
2 large eggs, lightly beaten
1/2 cup finely sliced scallions
1 1/2 tablespoons chopped fresh thyme
Preheat the oven to 400 F.
Cut off the top of the pumpkin. Scrape out the seeds and coarse
fibers. Season the cavity with salt and pepper.
Place the pumpkin cut-side down, in a baking dish. Bake until tender
but still firm enough to be filled, about 45 minutes. Remove from the
oven and set aside.
In a dry, medium saucepan over medium-high heat, toast the cornmeal,
stirring constantly, until fragrant and lightly browned, 3 to 4
minutes. Transfer to a plate and set aside.
In a food processor, puree 2 cups of the corn. In a medium bowl, mix
it with the remaining corn and set aside.
In a large saucepan over medium-high heat, heat the milk until
steaming. Reduce the heat to low and whisk in the cornmeal. Cover the
pan and cook, stirring occasionally, until the mixture is thickened,
about 5 minutes.
Stir in the reserved corn mixture, then stir in the eggs, scallions,
thyme, 1 teaspoon salt and 1/2 teaspoon pepper.
Flip the pumpkin cut-side up and return it to the baking dish. Spoon
the filling into the pumpkin. Bake the filled pumpkin for 35 to 45
minutes, or until the filling is puffed and browned on top.
Makes 8 servings.
FRESH CRANBERRY SALSA
This sweet-and-tart salsa is a great way to take cranberry sauce on
the road, as no cooking is involved. If you can't find fresh or
frozen cranberries, soak 2 1/4 cups of dried cranberries in the
orange juice. Other substitutions might be minced plums, small
grapes, or even tart apples. Mix or match whichever herbs are
available along with local hot chili peppers.
12 ounces (3 cups) fresh or frozen cranberries, washed
4 to 5 medium scallions, roughly chopped
3 cups loosely packed cilantro leaves
2 cups loosely packed fresh mint leaves
2 to 3 tablespoons seeded and chopped jalapeno peppers
1/2 tablespoon grated orange zest
1/2 cup honey
1/4 cup orange juice
2 tablespoons lime juice
2 to 3 drops hot sauce, or to taste
Place the cranberries in a food processor and pulse until finely
chopped. Transfer the cranberries to a medium bowl. Set aside.
In the food processor, combine the scallions, cilantro, mint,
jalapenos and orange zest and pulse until finely chopped. Transfer to
the bowl with the cranberries and toss to mix.
In a small bowl, mix together the honey, orange and lime juices, and
hot sauce. Pour the mixture over the salsa, toss to combine, then
chill for at least 1 hour before serving.
Makes 12 servings.
SWEET POTATO AND APPLE GRATIN
Sweet potato and apple gratin is packs plenty of traditional flavors
and is a nice way to avoid the marshmallows that some vegetarians
won't eat. If you're making this for vegans, substitute vegetable oil
for the butter.
This hearty dish can be prepared up to three days ahead and stored,
tightly covered, in the refrigerator. To reheat, bake uncovered at
350 F until heated through, about 30 minutes.
3 tablespoons butter, divided
1 cup fresh breadcrumbs
4 cups thinly sliced yellow onions (about 3 medium)
2 tablespoons chopped fresh sage leaves or 2 teaspoons dried sage
Salt and freshly ground black pepper
2 pounds sweet potatoes, peeled and thinly sliced (about 4 small
sweet potatoes)
4 cups peeled and sliced apples (such as Honeycrisp) (about 3 large apples)
Place rack in the lower third of the oven and preheat to 450 F.
In a large skillet, melt 1 tablespoon of the butter over low heat.
Pour into a small bowl, then add the breadcrumbs and toss to coat.
Set aside.
Return the skillet to the burner and increase heat to high. Add the
remaining 2 tablespoons of butter and melt.
Add the onions and saute them until they are soft and just turning
golden, about 8 minutes. Stir in the sage and season with 1 1/2
teaspoons salt and 1/4 teaspoon pepper. Remove the skillet from the
heat.
Arrange overlapping slices of sweet potato in the bottom of a 3-quart
baking dish, using about a third of the slices. Season with salt and
pepper. Top with half of the sliced apples and half of the onions.
Arrange another third of the sweet potato slices over the onions and
season with salt and pepper. Top with the remaining onions and then
the remaining apples. Top with the remaining sweet potatoes and
season with salt and pepper.
Cover the dish tightly with foil and bake for 45 to 55 minutes, or
until the potatoes are very tender.
Uncover the dish and top with the reserved breadcrumbs. Bake for
another 15 minutes, or until the crumbs are browned.
Makes 10 servings.
------------------------------
Message: 3
Date: Fri, 21 Nov 2008 11:22:26 -0800
From: Jamie R <craftncook@earthlink.net>
Subject: [Vegetarian-For-All] THEME: Stuffed Squash with Mushrooms,
Tofu and Pecans (Vegetarian)
To: Vegetarian-For-All@Cooking-Lists.com,
Just-Vegetarian-Recipes@googlegroups.com,
Just-Vegan-Recipes@googlegroups.com, Recipe-Riot@Cooking-Lists.com,
cooking-friends@yahoogroups.com,
Just-Fruits-n-Veggies@googlegroups.com, Tofu-Recipes@googlegroups.com
Message-ID: <p0624080dc54cb96d8aa1@[192.168.1.104]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"
Stuffed squash with mushrooms, tofu and pecans
Preparation time: 35 minutes
Cooking time: 1 hour, 40 minutes
Yield: 8 servings
4 small winter squash, such as acorn, halved, seeded
1 cake (14 ounces) firm tofu, pressed, cut into small cubes
3 tablespoons each: tamari soy sauce, dry sherry
4 cups small bread cubes
2 tablespoons vegetable oil
3 each, chopped: onions, celery ribs
1 package (16 ounces) sliced mushrooms
1/2 cup vegetable broth or water
1 teaspoon dried thyme
1 cup pecans, toasted, chopped, see note
1 tablespoon fresh lemon juice
1. Heat oven to 350 degrees. Line baking pan with aluminum foil;
brush lightly with vegetable oil. Place the squash halves, cut side
down, in the pan; add about 1/2-inch of water to the pan. Bake until
tender, 30-35 minutes.
2. Meanwhile, toss the tofu cubes with soy sauce and sherry in a
medium bowl; set aside. Cook the bread cubes on a baking sheet until
toasted, about 5 minutes.
3. Heat the oil in a Dutch oven over medium-high heat; add the onions
and celery. Cook, stirring occasionally, until the onions are
translucent, about 5 minutes. Add the mushrooms, broth and thyme.
Heat to a boil; reduce heat to a simmer. Cover; cook until flavors
come together, about 10 minutes. Uncover; stir in the tofu with
marinade and bread cubes. Cook, stirring occasionally, 5 minutes.
Remove from heat. Stir in the pecans and lemon juice.
4. Distribute the filling among the baked squash halves. Put halves
in a deep casserole dish; cover. Cook until squash is fork-tender,
about 45 minutes to 1 hour, depending on the size of the squash.
Note: Toast pecans in a small dry skillet over medium heat, stirring
often, until aromatic, 3-5 minutes.
Nutrition information per serving:
382 calories, 42% of calories from fat, 19 g fat, 2 g saturated fat,
0 mg cholesterol, 44 g carbohydrates, 16 g protein, 592 mg sodium, 8
g fiber
------------------------------
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