4:30 PM Sunday
Rich is also a big fan of pumpkin pies. Since I have had frozen portions of pureed pumpkin and squash in the freezer, along with portions of pie dough, it is a pretty simple matter to get a pie together in no time. I like freezing pie dough. I really do not like making it with all the mess it entails, but my Never Fail Pie Crust recipe makes enough for four 9-inch single crust pies or two 9-inch double crust pies. This means I can freeze portions for later, allowing them to thaw on the counter for an hour or so when needed. I made my Pumpkin Pie recipe last year for Thanksgiving, so I used that recipe last week when making a pie. As I tasted it, I felt it needed more spices than it had, even though I followed my own recipe. Rich was of the same mind about it, so I amended the recipe and we will be testing out the flavors after dinner this evening.
Rich and my husband had been out and about for a while today and when they got back, the pie was fresh out of the oven. Rich came in and said we just couldn't ask for a better Fall meal than Pheasant and Wild Rice Vegetable Noodle Soup and Spicier Pumpkin Pie!
|My Traditional Pumpkin Pie|
|Spicier Pumpkin Pie|
Spicier Pumpkin Pie
Makes one 9½ - 10-inch pie
1 single-crust 10-inch unbaked pie shell
2 cups pumpkin or squash puree
2 cups whipping cream (can substitute evaporated milk)
1 cup white sugar
¾ teaspoon salt
3 teaspoons ground cassia cinnamon
3 teaspoons ground ginger
½ teaspoon ground cloves
½ teaspoon allspice
4 eggs, slightly beaten
2 tablespoons Brandy or Cognac, optional
Preheat oven to 350 degrees (325 if using convection). With a whisk, hand held mixer or stand mixer, mix together all the ingredients until combined. Pour into prepared pie shell and bake for about 1 hour and 5 to 10 minutes, or until a knife inserted halfway between center and edge comes out clean.
After making the Spicier Pumpkin Pie, I thought maybe I should just mix up my own Pumpkin Pie Spice. It can be used in either of my pie versions. Here is that recipe:
Pumpkin Pie Spice
|Pumpkin Pie Spice|
6 tablespoons good quality ground cassia cinnamon
6 tablespoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground nutmeg
Stir all the spices together thoroughly and store in a tightly sealed glass jar in a cool, dark place.
To use in pies: For a regular pie, such as Chris's Pumpkin Pie or one using a label on canned pumpkin, substitute any spices called for with 1 to 1½ teaspoons of this mixture. To make my Spicier Pumpkin Pie above, use half the total amount of this mixture, or 7 teaspoons.
8:30 PM Sunday
|Pheasant and Wild Rice Vegetable Soup|
Pheasant and Wild Rice Vegetable Soup
|Pheasant and Wild Rice Vegetable Soup|
1 pheasant, cleaned and drawn
2 tablespoons olive oil
2 onions,coarsely chopped
3 carrots, sliced in rounds
3 stalks celery, coarsely chopped
6 cloves garlic, minced
1 green pepper, chopped
1 large potato, cut in small cubes
2 bay leaves
2 - 4 teaspoons fresh thyme leaves, minced
½ cup fresh parsley, chopped finely
3 - 4 teaspoons salt (start with the smaller amount)
few grinds pepper
pinch of saffron, crumbled
1 teaspoon smoked paprika (Pimenton de la Vera)
¼ ounce dried porcini mushrooms
¾ ounce dried shiitake mushrooms
3 cups boiling water
9 cups water
1 cup wild rice
cooked egg noodles, for serving
Set the dried mushrooms into the boiled water, cover and set aside to soak. In a large soup pot or Dutch oven, heat the olive oil. Add in the onions, stirring occasionally while prepping the other vegetables. Add in the carrots, celery and garlic and continue to stir occasionally. Add in the whole bird, allowing to brown on each side. Add in the green pepper and potato, the bay leaves, thyme, parsley, salt, pepper saffron and smoked paprika. Add in the 9 cups of water, stir and bring to a simmer.
Remove the mushrooms from their soaking water, reserving the water. Cut stems from the shiitakes and slice. Check the porcinis for any that are too hard and woody, shopping any larger pieces. Add both kinds of mushrooms to the pot. Check the mushroom soaking water for dirt or grit in the bottom. If there is any dirt, strain the liquid through a coffee filter or paper toweling and add to the pot. Cover the pot and allow to simmer for about 3 hours, or until the pheasant is ready to freely come off the carcass. Remove the pheasant from the soup and allow to cool enough to handle. Meanwhile add the wild rice to the pot and bring to a medium simmer for at least 45 minutes. Once the pheasant is cool enough to handle, remove all the meat and discard the bones. Return the meat to the pot. Once the wild rice is completely tender the soup is ready to serve. This soup is wonderful served over egg noodles.
My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.