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Adventures in Cooking

Tonight, I made pie. It was, shall we say, rustic. After the Sproutling had gone down for the night (with much protesting, because what if she misses something, I don’t want to eat I’m so hungry but oh so sleepy DON’T MAKE ME SLEEP!), I whisked myself off to the kitchen to make the long-overdue pumpkin pie we’d been planning for a while with the leftover Seminole Squash. The first half had gone into a magnificent black bean pumpkin soup (I’m currently having a love affair with the smitten kitchen archives and the cookbook which was a Christmas present).

Observe the too small crust, baked paper-thin and transparent. It certainly ain't pretty. But what of the flavor?

Observe the too small crust, baked paper-thin and transparent. It certainly ain’t pretty. But what of the flavor?

At Thanksgiving, I finally settled on My Favorite Pumpkin Pie Recipe, which is the Baking Illustrated Pumpkin Pie, only with fresh pumpkin (because, for some reason, the same people who think it’s perfectly reasonable to use fourteen different types of flour in a single recipe think that fresh pumpkin is just. too. damn. hard. and instead you should put canned pumpkin through the food processor, overload it with spices, and then recook it on the stove, making it necessary to temper in the eggs so they don’t scramble and then putting the whole mess through a sieve for a nice smooth texture) and my old faithful pie crust, which we usually make 4 at a time and freeze.

Oh, did I mention that our oven has no preheat indicator, no window to peek in, and the internal thermostat is off by somewhere betwen 75 and 100 degrees, depending on where you set it...

Oh, did I mention that our oven has no preheat indicator, no window to peek in, and the internal thermostat is off by somewhere betwen 75° and 100°, depending on where you set it…

So I started off with the pie crust from the freezer, only it wasn’t quite big enough for the 10″ pie plate, which I was substituting because last time this recipe filled a 9″ pie, 6 cupcake molds, and a mini-cake pan. And then as I measured out the leftover pumpkin, I discovered I only had 1 1/4 cups instead of 2, so I learned how to overcook sweet potatoes in our brand new microwave (which is really confusing that they’re overcooked because I used the “sensor cook” setting). Then I wanted to pulse the potato in the little Ninja blender, only I’d used that for tuna at dinner and I really didn’t want the flavors mixing, and the baby needed a snack so I ran upstairs while the crust was blind-baking and the potato was resting, then back downstairs to mix all the ingredients together, only Cooks Illustrated wants you to recook the pumpkin on the stove to get rid of the canned taste and then temper the eggs in since it’s all hot, but since I was starting with FRESH, I figured what the hell, and then my crust came out looking like ragged parchment paper, oh just shut up and eat your damn pie. It’s not even a holiday, unless you count Pumpkin Spoilage Avoidance Day, and you’re getting a pie so say thank you and go wash the dishes for me.

Oh wait, I think I hear the baby again.