Pumpkin Pie and Northern Lights

As you all know from one of my earlier posts I made a ton of pumpkin puree the other day.
In order to give all that left-over puree a good home I decided to be a good North american immigrant and bake a classic pumpkin pie.
Therefore I dug out a pretty good recipe on the internet, for both, a crunchy pie crust that won't get soggy and a delicious pie filling and topping.
I altered the pie filling and topping a tiny little bit, and it turned out delicious!

For the pie crust you'll need:
(the pie crust can be made two weeks ahead)

2 1/4 cups all purpose flour

1/4 cup sugar

1/4 teaspoon fine sea salt

1 cup (2 sticks) chilled unsalted butter, cut into small cubes

1/4 cup (or more) ice water

Combine first 3 ingredients. Add butter. Using your hands, knead everything until crumbly. Sprinkle with 1/4 cup ice water; mix until dough is even, adding more ice water by teaspoonfuls if dough is dry. For two 12-inch round crusts, divide dough in half. Roll out each dough half on floured surface to 12-inch round. Wrap each crust in plastic, then foil, and freeze. Thaw in refrigerator overnight before using.

When preparing the crust, preheat the oven to 180°C/350°F. Transfer crust to 9-inch pie dish. Fold edges under and crimp decoratively. Evenly prick crust with a fork several times. Freeze crust 20 minutes. 

Line crust with nonstick foil and fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Gently remove foil and beans. Return crust to oven and bake until partially cooked and golden brown around edges, pressing down on crust with back of spoon if bubbles form, about 15 minutes. Cool crust on rack. Maintain oven temperature.

For the pie filling of one 30cm/12inch pie crust (which will fit into a 20-24cm/9inch pie dish) you'll need:

1 cup (packed) golden brown sugar

• 2 large eggs
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon of vanilla extract
• a dash of allspice
• a dash of ground nutmeg
• a squeeze of lemon juice
• 1 cup pumpkin puree
• 1 cup heavy whipping cream

Whisk brown sugar, eggs, sea salt, cinnamon, vanilla extract, allspice, nutmeg, lemon juice and cloves in medium bowl. 

Add pumpkin and cream and whisk until well blended and smooth.

Pour filling into crust. Bake pie until filling is firm, covering crust with foil collar if browning too quickly, about 30 minutes.

For the topping I used roasted and ground pumpkin seeds and some leftover dough for decoration.

But as the original recipe suggests you can also use walnut pieces or any other nuts...

Sprinkle topping evenly over top of pie. Reduce oven temperature to 160°C/325°F; continue to bake pie until filling is set and slightly puffed in center, about 15 minutes longer. Transfer pie to rack and cool completely. 

Serve!

Note:

I know it's not as orange and bright colored as the pumpkin pie fillings you get when using canned pumpkin puree. But it tastes way better, and you actually know what you're eating...

PS:

We saw Northern Lights over Calgary last night! So beautiful...

Guinness Pie (New York Times/Jamie Oliver)

Hopefully this is going to be the last wintery-cold weather recipe for the next six months at least.

Don't get me wrong. This pie tastes delicious. But I'm so looking forward to spring and seasonal food such as asparagus, strawberries, peaches, rasberries, arugula etc...

As I mentioned in my previous post, I haven't been cooking that much lately, or at least not that much new or worth posting. But luckily I have a very ambitious fiance in Wil, at least when it comes to all kinds of meat dishes. He is currently curing his third bacon (which we are going to smoke afterwards), made pork rillettes and his own trotter gear (which is part of this guiness pie recipe, as well).

And yes, Wil also prepared this Guinness Pie, which he found here in the New York Times.

He altered the original recipe a little bit, but, of course, I will provide you with the info (in red) of what he did different and how it affected the dish in the end.

Ingredients:

4 tablespoons butter

2 large red onions, chopped

4 cloves garlic, minced

2 carrots, peeled and chopped

2 ribs celery, chopped

- Wil used celeriac instead of celery, and added 3 medium potatoes, 1 large parsnip, 2 medium black radishes and 1 small violet turnip, and 1 small leek all chopped in bite-sized cubes and pieces.

10 mushrooms, trimmed and sliced

- Wil used dried wild mushrooms instead. They are much more flavorful than fresh cremini mushrooms or portobellos

3 pounds brisket (preferably second-cut) or stew meat, chopped into bite-size pieces

Kosher salt

Freshly ground black pepper

2 tablespoons flour

1 sprig rosemary

About 4 cups (2 cans) Guinness or other stout

1 cup trotter gear (recipe to come!) or 8 ounces freshly grated Cheddar

For the pastry:

1 1/2 cups all-purpose flour  

- Wil used whole wheat flour, which gave the pie crust a much heartier flavor.

2 1/4 teaspoons baking powder

3/4 teaspoon salt 

- he added a pinch of sugar and a dash of cinnamon to the dough, to make it less bland.

1/2 cup (1 stick) very cold unsalted butter, diced

1 egg yolk, lightly beaten.

 Directions:

1. Preheat the oven to 375 degrees.

2. In a large, ovenproof pan fitted with a lid, heat 2 tablespoons of the butter over medium-low heat. Add the onions and garlic and cook, stirring frequently, until soft, about 10 minutes.

3. Add the carrots, celery/celeriac, potatos, parsnip, radishes, turnip, dried mushrooms and remaining 2 tablespoons butter and cook over medium heat, stirring frequently, until the mushrooms are dark in color and the moisture released by them has evaporated, about 15 minutes (that doesn't count for the dried mushrooms, of course!).

4. Season the beef pieces all over with salt and pepper. Add the beef, flour (Wil coated the meat in the flour) and rosemary to the pan and cook/brown over high heat, stirring often, for about 5 minutes.

5. Add enough Guinness to just cover the beef. Cover the pan and put it in the oven for 1 1/2 hours. Remove from the oven and stir. If using trotter gear, stir it in now (Wil went a little heavier on the trotter gear. It's just too good and rich!). Return to the oven and cook for 1 hour more. If it remains thin, set the pan over medium-low heat, remove the lid and reduce the liquid. Season to taste with salt and pepper. If using Cheddar, fold in about half.

6. While the stew is cooking, prepare the pastry: sift together the flour, baking powder and salt into a bowl. Using a pastry cutter or your hands, quickly work the butter into the dough until it is the texture of coarse meal. Add ice water, a splash at a time, until a firm dough forms. Wrap the dough in plastic and refrigerate for at least 2 hours.

7. Place the dough between two sheets of plastic wrap and, using a rolling pin, roll to the thickness of a computer mouse pad. Pour the stew into an 8-inch-square, 2-inch-high Pyrex dish or a deep 9-inch pie pan. If using Cheddar, scatter the remaining cheese across the top. Place the dough on top of the pie and pinch it closed around the edges using the tines of a fork, then slash the center lightly with a knife. Brush with the egg yolk, place on a baking sheet and bake for 45 minutes, or until the pastry is puffy and golden.  

Serves 6. 

The original stew was adapted from Jamie Oliver; the original pastry was adapted from Fergus Henderson.

Notes: 

Feel free to go heavy on the spices and seasoning. If you decide to use paprika, that's great and will definitely be a good fit. But please remember that this will give your British stew certainly a Hungarian twist. That's not bad at all. But if you want to keep it British you may better want to save the paprika for your next Gulasch. I would suggest, instead of using it here to rather find spices other than paprika to finish up your Guiness pie, even if this seems to be a bigger challenge.

Regarding the pie crust, I can say, that we are still trying to find the recipe for the perfectly soft but at the same time crunchy crust. The dough also should be flavorful, but not compete with the stew flavors either.

The whole wheat with some sugar, salt and cinnamon was an excellent decision. But the consistency was still a little bit too caky. We'll work on that and let you know how it goes...