New York Times Sour Cream Pumpkin Carrie Sheridan Food

PUMPKIN PIE WITH SOUR CREAM TOPPING

Steps:

• Place rack in lowest position in oven and preheat oven to 425 degrees.
• Combine all ingredients except pastry shell, mix well. Pour into pastry shell.
• Bake 15 minutes. Reduce oven temperature to 350 degrees, bake 35 to 40 minutes longer. Cool.
• Sour Cream Topping.
• Combine sour cream, sugar and vanilla or thawed orange juice concentrate and grated orange peel. After 30 minutes of baking, spread evenly over the top of pie; bake 10 minutes longer.

NEW YORK TIMES SOUR CREAM PUMPKIN /CARRIE SHERIDAN

Steps:

• Preheat oven to 450 degrees. Prepare pie shell, prick the crust and bake until three-fourths done [usually 7-11 minutes].
• Reduce the oven temperature to 350 degrees.
• Combine 1/2 cup of the sugar with the salt, cinnamon and ginger, nutmeg and cloves in a metal bowl placed over a pot with 2-3 inches of water in it on the stove.
• Blend in the pumpkin puree.
• Beat the egg yolks and stir into the mixture.
• Add the sour cream and mix well.
• Cook over hot, not boiling, water until thick, stirring constantly.
• Beat the egg whites until they form soft peaks.
• Gradually beat in the remaining sugar.
• Fold into the pumpkin mixture.
• Turn into the pie shell and bake for 45 minutes, or until the top has browned.
• Serve with whipped cream, if desired.

CHAI PUMPKIN PIE

Steps:

• Heat oven to 400°F.
• Whisk brown sugar, cardamom, ginger, cinnamon, cloves, and salt in large bowl.
• Whisk in eggs and egg yolk.
• Stir in pumpkin and half-and-half until blended.
• Pour filling into crust.
• Bake 20 minutes. Reduce temperature to 325°F.
• Bake an additional 35-45 minutes or until edges are slightly puffed and center barely moves when side of pan is gently tapped.
• Cool on wire rack. serve warm or cold topped with whipped cream.
• Store in refrigerator.

KOREAN BBQ SAUCE FOR CHICKEN OR ANYTHING -- CARRIE SHERIDAN

Steps:

• Peel and finely grate ginger.
• Place the finely minced garlic and ginger in a large saucepan or wok and add the remaining ingredients: gochujang, tamari soy sauce, rice wine vinegar, dark brown sugar, fish sauce and toasted sesame oil.
• Cook over medium heat until the sauce starts to thicken, about 2-3 minutes.
• Toss the chicken, fish, noodles, rice or vegetables in the sauce to coat -- and serve.

CREAMY PUMPKIN SOUP

Steps:

• In a large Dutch oven or other heavy-bottomed pot, melt the butter over medium heat. Add the onions and rosemary and cook, stirring occasionally, until the onions are lightly caramelized, about 15 to 20 minutes. If the onions begin browning too quickly, turn the heat to low.
• Add the maple syrup and garlic and cook, stirring occasionally, until the onions have darkened in color, 3 to 5 minutes. Add the cider and cook, scraping up any bits from the bottom of the pan, until the liquid is reduced by about half.
• Add the broth, pumpkin purée, curry powder, nutmeg, cloves, salt and pepper, stir to combine, and bring to a boil. Turn the heat to medium-low and cook at a full simmer for 10 minutes, stirring occasionally and scraping the bottom of the pot to prevent scorching.
• Working in batches, purée the soup in a blender or food processor and return to the pot (or use an immersion blender). Bring back to a simmer over medium heat, then turn off the heat and stir in the cream. Season with salt and pepper to taste and add more broth if the soup is too thick.
• To make the optional fried sage topping, melt the butter in a small or medium skillet set over medium-high heat. Add the sage leaves and fry until just crisp, 1 to 2 minutes. Using a slotted spoon or a fork, transfer the sage leaves to a paper towel-lined plate, reserving the butter left behind in the pan.
• To serve, spoon the soup into individual bowls. Top each serving with 2 fried sage leaves and a drizzle of the reserved butter (if using), or a swirl of cream and pinch of nutmeg. Serve hot.

OLD-FASHIONED CHICKEN AND NOODLES CASSEROLE/CARRIE SHERIDAN

Steps:

• Boil chicken breasts and quartered onions studded with 1 whole clove each in boiling water until cooked. Remove chicken and let cool a little bit.
• Cook egg noodles according to package instructions and drain.
• Shred chicken. Combine noodles, 2 cans of soup, can of mushrooms with liquid. Add chicken and mix well.
• Put in 2 quart glass casserole dish. Cover with crushed corn flakes.
• Bake at 350 for 30 minutes.
• Add chicken or vegetable bouillon, if needed, to moisten.
• Let sit 15 minutes.
• You can boil a whole chicken --.
• You can also substitute with canned tuna and use MORGA or Better Than Bouillon bouillon base.

PUMPKIN BREAD

Steps:

• Heat the oven to 350 degrees. Oil a 8 1/2- or 9-inch loaf pan; line with parchment, leaving a 2-inch overhang on two sides.
• In a medium bowl, whisk together the flour, baking powder, cinnamon, salt and baking soda. In a large bowl, whisk together the vegetable oil, pumpkin purée, granulated sugar, brown sugar, eggs, sour cream and vanilla. Fold the dry ingredients into the wet ingredients until fully combined. Transfer the batter to the prepared pan and smooth into an even layer.
• Bake until the loaf is puffed and set, and a skewer inserted into the center comes out with moist crumbs attached, 60 to 75 minutes. Transfer the bread, in the pan, to a rack to cool for 20 minutes. Use a paring knife to cut the two exposed sides of bread away from the pan, then use the parchment to transfer the cake to the rack. Let cool completely.

COLD CHICKEN PAPAYA SALAD FOR SUMMER/CARRIE SHERIDAN

Steps:

• Mix papaya, chicken and celery.
• Mix ingredients for dressing.
• Add to papaya/chicken mixture.
• Serve on lettuce leaves.
• Can use condiments: sliced bananas, shredded coconut, slivered almonds, sliced black olives.
• You can also just add the dressing to the chicken and celery and spoon this into a seeded papaya half.
• This is especially cooling in the summer if it is chilled in the refrigerator for an hour or so.

CHICKEN TETRAZZINI FROM THE NEW YORK TIMES/CARRIE SHERIDAN

Steps:

• In a heavy kettle place the chicken, onion, celery, one TBS salt, bay leaf, carrot and 3 cups water.
• Bring to a boil, reduce the heat and simmer, covered, until the chicken is tender, 3-4 hours.
• Remove the chicken from the broth and let cool.
• Remove the meat from the bones in shredded slim pieces about 2 inches long, discarding skin and bones.
• Skim the fat from the top of the broth and place 4 TBS of the fat (or an equivalent amount of butter)in a 2 quart saucepan.
• Add the flour and salt to taste, stirring with a wire whisk until blended.
• Meanwhile, bring 2 cups of the strained chicken broth to a boil and add all at once to the fat-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth.
• If desired, season with tabasco sauce.
• In a skillet, heat 3 TBS of the remaining fat or butter and add the mushrooms; cook until browned.
• To the sauce, add the egg yolk lightly beaten with a little of the hot sauce and stir in the sherry, cream, chicken and mushrooms.
• Cook, stirring until heated through.
• DO NOT LET BOIL.
• Cook the spaghetti according to package directions.
• Place alternate layers of drained spaghetti noodles and sauce in a buttered casserole, sprinkle with grated parmesan cheese and dot with butter.
• Brown quickly in a preheated broiler and serve with toasted almonds, if desired.
• If using leftover turkey meat, use organic chicken ready-made broth, celery flakes and a pinch of ground cloves.
• You can make this ahead 1-2 days and refrigerate, covered -- then reheat 45 minutes at 325 degrees just before serving - and it's even better, as the flavors have had a chance to blend nicely.