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- Feb 4, 2009
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Hokay, recipe thread. Post them.
When I'm cooking, I like to keep things simple and use as few ingredients as possible. Everything I post should be fairly cheap, yet delicious.
Fall is upon us, so I'm going to start with some recipes that are perfect for October and November.
Homemade Pumpkin Pie
What you need:
For the pumpkin filling:
1 pumpkin
2 eggs
1 cup sugar
1 tbsp. flour
1/2 tsp. salt
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
3/4 cup milk
For the crust:
1/2 cup butter
1 1/2 cups flour
1 1/2 tbsp. sugar
1/3 cup cold water
Step 1, baking some motherfuckin' pumpkin
Cut your pumpkin into quarters. Clean out the seeds and stringy bits as much as possible but don't worry about it too much. Pre-heat your oven to 325°F. Place pumpkin slices onto cookie sheets, then bake for ~35 minutes or until it softens up. Leave to cool down, then peel the skin away from the pumpkin flesh. Cut the pumpkin flesh into pieces, then stuff in a blender or food processor. If you don't have one, then toss them in a bowl and mash them with a fork.
Step 1 1/2, preparing the crust
You should probably do this while the pumpkin is baking to save yourself some time. Put the butter, flour, and sugar in a mixing bowl and mix together. Push the butter into the flour and fold it; it should start to get kind of gritty and clumpy. Now add the cold water -- you want it to be cold to prevent too much gluten. Mix again with the spoon until it starts to come together. Finally, get your hands in there and start mashing it into a ball, but try to avoid handling it too much because you don't want to warm it up. Stick the dough ball on a plate and place it in the fridge for 30 minutes.
Step 2, finish the pumpkin filling
Take your pureed pumpkin and toss it in a bowl with eggs, sugar, flour, salt, cinnamon, and nutmeg. Mix together really well before adding the milk. It'll be fairly liquidy, but you're doing it right. Set this aside for now and give it a mix every few minutes while you finish the crust.
Step 3, sticking it all together
Preheat your oven to 450°F then get your dough ball out of the fridge, toss some flour on the table, and start flattening out that dough. You can use a rolling pin if you like, but I do it by hand. Make it just big enough to roughly fit the size of your pie tin and toss it in there. Nothing fancy here. Use a knife to cut off any extra bits and make it somewhat presentable. Pour your soupy pumpkin filling on top, then toss it in the oven for 10 minutes. Reduce the oven's temperature to 350°F and let bake for another, oh, 40 minutes before checking to see if it is done.
Allow it to cool, then eat that delicious fucker.
When I'm cooking, I like to keep things simple and use as few ingredients as possible. Everything I post should be fairly cheap, yet delicious.
Fall is upon us, so I'm going to start with some recipes that are perfect for October and November.
Homemade Pumpkin Pie
What you need:
For the pumpkin filling:
1 pumpkin
2 eggs
1 cup sugar
1 tbsp. flour
1/2 tsp. salt
1 1/2 tsp. cinnamon
3/4 tsp. nutmeg
3/4 cup milk
For the crust:
1/2 cup butter
1 1/2 cups flour
1 1/2 tbsp. sugar
1/3 cup cold water
Step 1, baking some motherfuckin' pumpkin
Cut your pumpkin into quarters. Clean out the seeds and stringy bits as much as possible but don't worry about it too much. Pre-heat your oven to 325°F. Place pumpkin slices onto cookie sheets, then bake for ~35 minutes or until it softens up. Leave to cool down, then peel the skin away from the pumpkin flesh. Cut the pumpkin flesh into pieces, then stuff in a blender or food processor. If you don't have one, then toss them in a bowl and mash them with a fork.
Step 1 1/2, preparing the crust
You should probably do this while the pumpkin is baking to save yourself some time. Put the butter, flour, and sugar in a mixing bowl and mix together. Push the butter into the flour and fold it; it should start to get kind of gritty and clumpy. Now add the cold water -- you want it to be cold to prevent too much gluten. Mix again with the spoon until it starts to come together. Finally, get your hands in there and start mashing it into a ball, but try to avoid handling it too much because you don't want to warm it up. Stick the dough ball on a plate and place it in the fridge for 30 minutes.
Step 2, finish the pumpkin filling
Take your pureed pumpkin and toss it in a bowl with eggs, sugar, flour, salt, cinnamon, and nutmeg. Mix together really well before adding the milk. It'll be fairly liquidy, but you're doing it right. Set this aside for now and give it a mix every few minutes while you finish the crust.
Step 3, sticking it all together
Preheat your oven to 450°F then get your dough ball out of the fridge, toss some flour on the table, and start flattening out that dough. You can use a rolling pin if you like, but I do it by hand. Make it just big enough to roughly fit the size of your pie tin and toss it in there. Nothing fancy here. Use a knife to cut off any extra bits and make it somewhat presentable. Pour your soupy pumpkin filling on top, then toss it in the oven for 10 minutes. Reduce the oven's temperature to 350°F and let bake for another, oh, 40 minutes before checking to see if it is done.
Allow it to cool, then eat that delicious fucker.
