pumpkin pie

We are the theater, they are the people

Dressed up to be seated, looking upwards and dreaming

We’re the projectors, we’re hosting the screening

We’re dust in the spotlights, we’re just kind of floating

“Slapped Actress” by The Holdsteady

I have been making Thanksgiving dinner for the past five years. The menu changes slightly every year, but there are two items that I never deviate from, bourbon pecan pie and pumpkin pie. I have already shared the pecan pie recipe, so I’d like to share my other favorite.  This recipe is based on a Paula Deen concoction, so, as to be expected, there is an ample amount of butter and cream cheese.  The cream cheese adds a nice, velvety texture without making it taste like cheese cake.

Special thanks to Naomi for creative assistance on the pie.

Adapted from Paula Deen

Ingredients:

8 oz cream cheese, room temperature
2 cups can canned pumpkin (a little over half a large can)
1 cup sugar
¼ teaspoon salt
2 eggs, lightly beaten
1 cup half and half
1/ 2 stick melted butter
2 teaspoons vanilla extract
½ teaspoon cinnamon
Pre-made pie dough (or home made if you have time for that)

Directions:

1.     Preheat oven to 350 F
2.     For filling beat together the cream cheese and add pumpkin
3.     Add sugar and salt, beat
4.     Add eggs, milk and butter, beat
5.     Add vanilla extract and cinnamon, beat, set aside
6.     Place pie dough in pie pan
7.     Pour filling in the crust, bake for 50 minutes or until knife inserted comes out clean

quick cioppino

My eyes are wide open

Can’t get to sleep

One thing I’m sure of

I’m in at the deep freeze

Cold turkey has got me on the run

“Cold Turkey” by John Lennon

Last week marked the beginning of crab season in the Bay Area. This week marks

my favorite holiday, Thanksgiving. My wife told me yesterday

that crab is the “hot dish” for Thanksgiving this year, so I’m

throwing my recipe into the ring. Cioppino is a very popular dish

in Northern California. Essentially, it’s a tomato-based seafood

soup, it’s a real belly-warmer. Serve this quick version with

grilled bread, it’s alright to get some char on the bread because

it tastes that much better. I just used crab legs, but I’m sure it

would have been better with some clams, mussels, shrimp, lobster,

etc. Happy Thanksgiving. Adapted from Bon Appetit

magazine Serves

4 Ingredients: ¼ cup olive oil 1 onion,

small chop 5 cloves garlic, minced 1 cup of dry white wine 16 oz.

clam juice 2 (14.5 oz.) cans diced tomatoes with juice 1 cup water

3 bay leaves ½ cup Italian parsley leaves, chopped ½ teaspoon red

pepper flakes 2 pounds crab legs or crabs (or other seafood)

4 tablespoons butter Directions:

1. Preheat oven

   for 400 F

2. In a large heavy bottom pot, heat

   olive oil over medium heat

3. Add onion and

   garlic, cook until soft, about 3-4 minutes

4. Add

   wine, bring to a boil

5. Add clam juice, water,

   bay leaves, Italian parsley, and red pepper flakes, bring to a boil

   and then lower to a simmer for 15 minutes

6. Add

   butter, wait until the butter is melted, add seafood

7. Season with salt and pepper to taste
8. Cook in oven for 15-20 minutes, serve with grilled

   bread

black bean and couscous salad

You may be here today and gone tomorrow

You might as well get what you want

So go on and live, baby, go on and live

“Tell It Like It Is” by Aaron Neville

I’m heading down to San Jose this afternoon to catch the Spartans of San Jose State take on Utah State.  My good friend Mark Libbey is hooking me up with the tickets and taking me for a little college tailgating. I was given the side dish assignment and decided to make my favorite cold salad recipe.

Ingredients:

1 cup uncooked couscous
1 1/4 cup chicken broth
3 tablespoons olive oil
2 tablespoons lime juice
Zest of one lime
1 teaspoon red wine vinegar
1/2 teaspoon cumin
8 green onions, small chop
1 red bell pepper, small chop
1/4 cup cilantro, chopped
1 cup frozen corn
1 (15 oz. can) black beans
1-2 teaspoons Tapatio hot sauce
Salt and pepper to taste

Directions:

1. In a small pot, bring chicken broth to a boil, stir in couscous and cover, let rest for 5 minutes
2. In a large bowl, whisk: oil, lime juice, lime zest, red wine vinegar, and cumin
3. Add green onions, red bell pepper, cilantro, corn, and black beans to the dressing
4. Mix couscous with vegetable mixture, add hot sauce, salt, and pepper to taste