Seasoned With Abandon

Crumb-Topped Best Pumpkin Pie

This is the best pumpkin pie...the marmalade in the filling adds moisture and a little tangy-sweetness that offsets the typical rich pumpkin, and it plays well with the traditional pie spices.  Our family debates the best crust (pastry or graham cracker?) and topping (streusel crumb or pecan?).  I invite them and you to leave a comment at the end of this recipe with your opinion!

Recipe By: Harriet Anderson

1 9 inch pie shell ; unbaked
2 egg
1 1/2 cups pumpkin
1/3 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup evaporated milk
1/4 cup water
1/3 cup orange marmalade
Topping
1/2 cup graham cracker crumbs ; or
1/2 cup pecans ; finely chopped
1/2 cup sugar
1/4 teaspoon cinnamon
3 tablespoons butter ; melted

Place pie dough in pan; brush with egg white, and bake at 350* 10 minutes.  Mix all filling ingredients well.  Bake at 350* for 20 minutes.  Mix topping ingredients, sprinkle over, bake 30 minutes longer.

Corn Enchiladas

A longtime family favorite, these are delicious with fresh corn, but they make a super-quick meal anytime with frozen corn.  Try adding black beans, shredded cooked chicken, or pork to the filling. They freeze beautifully as well.

Recipe By: Sunset Magazine
Serving Size: 6

vegetable oil
12 each corn tortillas
1 can enchilada sauce
3 cups shredded Monterey jack cheese
1 cup sour cream
1/3 cup coriander ; minced
lime wedge
Filling:
3 cups fresh corn
2 tablespoons butter
3 medium onion ; chopped
1/2 teaspoon cumin
1/4 cup water
1 cup sour cream
1 cup shredded Monterey jack cheese
1 teaspoon green chiles ; chopped

For Filling:
Melt butter for filling in large frying pan.  Add onion, cook until softened.  Add corn, cumin, and water.  Cover and cook 5 minutes.  uncover, cook until all moisture has evaporated.  Remove from heat, stir in sour cream, cheese, and green chiles.

In a small frying pan heat 1/4" oil.  Fry tortillas until limp, one at a time, and drain.  Pour 1/3 of enchilada sauce in 9 x 13" pan.  Spoon 1/3 cup filling on each tortilla, roll and place in pan.  Pour remaining sauce on top, cover with cheese.  Bake at 375* for 20-30 minutes, top with shredded lettuce, sour cream and lime wedges.

Potato Gateau with Pancetta and Smoked Gouda

This is a completely decadent version of twice-baked mashed potatoes; in it's favor, it can be made ahead, and is a more elegant presentation than a hollowed out potato skin.

Serves 6         

4 large russet potatoes
4 ounces pancetta ; diced small
4 ounces smoked Gouda cheese ; diced small
3 tablespoons parmesan cheese ; grated
3 tablespoons romano cheese ; grated
1 whole egg
1 whole egg yolk
1/2 cup parsley ; chopped
salt and pepper
1 cup milk ; heated
2 teaspoons butter ; melted
1 cup bread crumbs ; dry

Preheat oven to 375*.  Place the potatoes in a large pot.  Add enough cold water to cover, and bring to a boil.  Cook until tender, about 15-20 minutes.  Drain the potatoes, peel, and set aside to cool.  Pass the potatoes through a ricer into a bowl, and stir in pancetta and cheeses.  Add the eggs and parsley, and season with salt and pepper.  Mix until soft, gradually pouring in the milk.  Transfer the mixture to a round, buttered baking dish, brush the top with melted butter and sprinkle with breadcrumbs.

Bake in the oven until golden, about 25 minutes.  Remove from the oven and unmold.  Slice and serve.

Sausage Cornbread Casserole

This quick, easy, and cost-efficient casserole is full of tangy flavor and needs only a simple tossed salad or a vegetable to be a complete meal.

Serves 4-6

1 1/2 pounds sausage
1 whole onion
1 pound tomatoes, canned
1 can tomato paste
1/2 teaspoon oregano
1/8 teaspoon pepper
1/2 cup parmesan cheese
1 package cornbread mix ; prepared as directed
3/4 cup cheddar cheese

Form 12 patties of sausage, fry until cooked through.
Saute onions in drippings, add tomatoes, tomato paste, oregano, pepper and simmer 5 minutes.
Mix parmesan into cornbread mix, prepare as directed on package.
Spread corn bread in greased casserole, top with 6 patties, all of tomato mixture, and 6 more patties.  Bake at 400* for 20 minutes.  Top with cheese, bake 15 minutes more.

Best Baked Mac and Cheese

You can experiment with the cheeses as much as you like: have some extra or leftover, throw it in.  Keep in mind that the cheese IS the flavor and a good quantity of flavorful, sharp cheese is best.  A smaller quantity of a mild, creamy, melty cheese like Jack adds cheese body with out over powering taste.  I bit of cream cheese could be added for balance if all you have are sharp cheeses.       

Recipe By: Adapted From Cover & Bake by Cook's Illustrated
Serving Size: 10

4 slices white sandwich bread torn into quarters
2 Tbs unsalted butter melted
salt
1 lb Penne pasta
5 tbs Butter
1 clove Garlic ; mashed
1 tsp dry mustard
1/4 tsp cayenne pepper
6 Tbs all purpose flour ; as required
1 3/4 cups low sodium chicken broth
3 1/2 cups whole milk
2 cups Monterey jack cheese
6 cups extra sharp cheddar cheese shredded about 2 2/3
Freshly ground pepper ; to taste

For the topping:
1 Process the bread and butter in a food processor fitted with a steel blade until coarsely ground, about 6 1 second pulses. Set aside.  Some grated parmesan would be really good here too.
For the Mac & Cheese: 
1 Adjust oven rack to middle and heat oven to 400.
2 Boil 4 quarts water in a dutch oven over high heat,. Stir in 1 T salt and penne. Cook til al dente, about 8 minutes. Drain pasta and leave in colander, set aside.
3 Wipe pot dry. Add butter and return to medium heat until melted.
4 Add the garlic, mustard and cayenne pepper: cook until fragrant about 30 seconds.
5 Add the flour and cook, stirring constantly until golden brown about 1 minute.
6 Slowly whisk in chicken broth and milk. Bring to a simmer and cook, whisking often, until mixture begins to thicken.  (If for some reason you have used a low- or no-fat milk, this will take a long time, if it happens at all.)  The recipe has eight cups of cheese, give it up and use real milk...in for a penny, in for a pound (literally).
7 Off the heat, whisk in the cheeses gradually until completely melted. Season w/ salt and pepper to taste.
8 Add the drained pasta to the cheese sauce and stir; it will be very saucy...this is very very good.
9 Pour into a 9 X 13 baking dish or shallow casserole of similar size.
10 Sprinkle with bread topping and bake until golden brown and bubbling around the edges. 25-30 minutes.
11 Remove from oven and cool for 10 minutes before serving.

Planning ahead:
1 Assemble casserole as directed in step 9 but do not sprinkle with bread topping or bake. Wrap dish tightly.- Refrigerate for up to 3 days or freeze for 2 months.
2 Allow casserole to sit at room temp for 1 hour before baking.
3 Wrap dish with foil and bake until casserole is moderately hot 25-30 minutes.
4 Remove foil and continue to cook until bread crumbs are brown 25 minutes longer. Allow to cool for 10 minutes.

Chicken Marsala

I saw a version of this recipe on www.SmittenKitchen.com and couldn't resist.  I had forgotten how quick but flavorful the dish is.  Starting with the Gourmet recipe, I added the seasoned flour mixture and the dried mushrooms: either can be skipped with still-tasty results, but I love the light, flavorful browning of the flour and the deep flavor the dried mushrooms and broth add.

Adapted from Gourmet 6/95

1/2 ounce Dried mushrooms
4 Chicken breast halves
1/4 cup Flour
1/4 cup Corn starch
1/8 teaspoon Garlic powder
1 teaspoon Sage, ground
1/8 teaspoon White pepper
1 teaspoon Salt
2 1/2 tablespoons olive oil
4 1/2 tablespoons unsalted butter
1 onion, sliced thin
3/4 pound mushrooms ; sliced thin
1/2 cup Marsala
1 cup chicken broth
2 tablespoons minced fresh parsley leaves

Soak dried mushrooms in one cup hot water until softened (they should be ready by the time you finish the other prep). In a shallow dish, combine flour, sage, garlic powder, salt and white pepper.  Pat chicken dry and season with salt and pepper, dredge lightly in seasoned flour. In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate as browned.  Keep warm in 200° oven, particularly if chicken is thick, so it can continue slowly cooking.

Squeeze the rehydrated mushrooms dry (save the soaking liquid!) and chop coarsely.
Wipe skillet and add 1 tablespoon olive oil and 1 tablespoon butter; sauté onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated. Add broth, soaking liquid, and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes. Transfer chicken with tongs to a platter.

Simmer mushroom sauce until liquid is reduced to about 1 cup. Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated. Spoon mushroom sauce around chicken and sprinkle with parsley.

Serves 4