Meyer Lemon and Squash Stuffed Shells

I got the idea for this dish after I made a wonderfully simple dish of mashed sweet potatoes with meyer lemon juice and a bit of cream, as the squash is similar enough in taste to the sweet potatoes. I also managed to use up several containers of leftovers from previous pasta dishes, and as such, filling quantities are estimates...

Makes about 1 dozen shells

• 12 cooked jumbo pasta shells
• 1 cup cooked squash (I mashed some cubed cooked squash I had, but you could use puree as well)
• 1/2 cup chopped cooked spinach
• 1 cup ricotta cheese
• 1 egg yolk
• 1/4 cup grated parmesan cheese
• 1 small Meyer lemon, zested and juiced
• Dash nutmeg
• Garlic, basil, salt, pepper to taste

Combine all ingredients (except shells!) and stuff shells. Bake in covered casserole dish 20-30 minutes at 350 degrees. Sprinkle with more cheese if desired, or a simple lemon-cream sauce.

I made a simple roux with olive oil, flour, wine, lemon juice, basil, garlic and salt that dressed the shells lightly, and actually presented fairly well too!

Olive Oil Carrot Scones, or A Happy Accident

Ever since happening across the Carrot-Rosemary Scones recipe at C&Z I have been aching to try it. I even had the chickpea flour, but I also had some levain I wanted to use up. Strike one: chickpea flour has gone rancid...and after the barrage of holiday baking, I have pretty much exhausted all of my "interesting" flours. But I had semolina...not all that "interesting" but moreso than all-purpose flour, so I continued to pursue the recipe. So far, I've found that you can modify just about any recipe in order to use levain (to use 1 cup levain, substitute for 1/2 cup flour and 1/2 cup liquid). But this recipe (I was making a half-batch for our family's dinner) only requires a small amount of liquid to help bind the dough together, so that part of the plan was challenged as well, strike two (almost). I didn't have parmesan, but did have a nice firm white cheddar, which actually worked quite well paired with the carrots and the rosemary.

But the real "oops" of this endeavor occurred when I started putting it all together. I measured out the levain into a bowl first, then the dry flours...oops...how was I now supposed to cut the butter into the wet, floppy dough with any success? Having discovered a local olive oil that is divine I opted to substitute the olive oil for the butter and approach the whole thing from a batter bread perspective. I'm not sure if this removes them from the "scone" category or not, but I don't think it matters what you call them--they were delicious! And honestly the dough was manageable enough to make drop-scones out of them. By omitting the butter and cream (via the liquid from the levain) they are also a bit healthier as well. If you don't have levain on hand, you can revert to the original recipe for flour and liquid quantities. I got 8 palm-sized scones from this recipe.

• 1/2 cup levain (sourdough starter), refreshed
• 1/3 cup flour
• 1/3 cup semolina flour (although I think the chickpea flour would be excellent too!)
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup olive oil
• 1/2-3/4 cup finely shredded carrots
• 1/2 cup finely shredded cheese (parmesan, romano, sharp cheddar, or crumbled chevre would be great)
• 1 tsp dried rosemary, crushed lightly
• 1 clove garlic, crushed
• 1/2 tsp ground black pepper
• 1 tsp mustard powder or 1 Tbs prepared fine mustard such as Dijon

Combine all ingredients and stir briefly with a fork, just until combined. I never bother with patting and cutting biscuits or scones, and this recipe might be a bit too messy to do so; drop by spoonful onto baking sheet (or however big you want to make them--mine were about a 1/4-cup worth per scone). Bake 15-20 minutes at 375 degrees F.

Chocolate Adventure Contest Entries

It was a mad scramble to finish testing my ideas for the Scharffen-Berger Chocolate Adventure contest this weekend as I realized last night was the cutoff date--I thought for some reason that I had another week still! So, between using what I had on hand, going from memory for what I have tried so far, and test-batching all of my entries, it was a whirlwind of chocolate and matcha and coconut and coriander, to name a few. In the likely event that none of my entries are chosen, I still wanted to share them as I think they all turned out great, and some of them will likely become part of my regular (or not) repertoire (in particular, the salad dressing, Thai Iced Mocha, Atole and Stuffed Anchos)! Since the contest rules delineated that the Scharffen-Berger chocolate variety be specified, the recipes below include such specifics. In reality, almost any type of good quality chocolate can be substituted per your taste (mostly, I use dark chocolate). Unfortunately, I didn't get photos of all of them.

Jicama-Mango Salad with Chocolate Tamarind Vinaigrette and Pepita-Sesame Crunch

3 cups mixed salad greens
1/2 cup julienned jicama
1 mango, peeled and cubed
1 avocado, cubed
2 blood oranges (or 1 ruby red grapefruit), sectioned (reserve leftover membrane “rosettes” for juicing)
1/4 cup cilantro leaves, packed

1/2 cup shredded red cabbage
1/2 cup Pepita-Sesame Crunch

Vinaigrette:
1/4 oz Scharffen-Berger 82% Cacao Extra Dark chocolate
2 Tbs extra virgin olive oil
1 tsp toasted sesame oil
1/4 cup blood orange juice
2 tsp tamarind paste
1/2 tsp ground coriander
1/4 tsp ground ancho chile
1/4 tsp mustard powder or 1 tsp prepared fine mustard
1 tsp agave nectar or 1 Tbs honey
1 tsp molasses

Pepita-Sesame Crunch:
1/4 cup pepitas
1 Tbs black sesame seeds
1 Tbs cacao nibs
2 Tbs raw sugar
2 tsp water
1/4 tsp ground ancho chile
1/8 tsp ground cayenne
1/8 tsp ground cinnamon
1/4 tsp ground coriander

Prepare vinaigrette: Using microplane zester or rotary cheese grater, grate chocolate as finely as possible. Squeeze reserved grapefruit membrane to extract remaining juice. Combine juice with remaining ingredients, except chocolate, in small pan and heat briefly over low heat, stirring until combined. Remove from heat, stir in chocolate shavings and let cool. Whisk just before serving. (Note: dressing can be made up to a week ahead of time, stored in the refrigerator. Chocolate and oil may harden slightly; to return to proper consistency, place in a pan of hot water for 30-60 seconds and shake vigorously.)

Prepare Pepita Crunch: Combine all ingredients in a small, heavy-bottomed pan or skillet. Heat over high heat, stirring constantly, until sugar coats seeds and water has evaporated. Transfer immediately to a piece of parchment paper and break into bite-sized pieces if necessary. Let cool completely. (Note: crunch can be made up to 2 weeks ahead of time, simply store cooled crunch in an airtight jar.)

To serve, layer salad greens, jicama, mango, avocado and grapefruit in serving bowl. Drizzle with vinaigrette and garnish with pepita crunch and cilantro leaves.



Fried Plantain Cakes with Coconut-Corainder Chocolate Sauce

The plantain cakes is a spin-off of an African fritter called Kaklo that uses bananas, onions, ginger and chile. The onions clashed too much with the chocolate in my opinion, so I omitted them from the recipe. Depending on how ripe the plantain is, you will need more or less water (going for a stiff, but not dry, dough). If you like the banana flavor, you could always substitute green-tipped bananas, or half banana, half white potato. For an easier version, just use slices of fried plantain, too.

1 ripe plantain
1/2 tsp crushed red pepper
1 Tbs grated fresh ginger
1 Tbs black sesame seeds
1 Tbs unsweetened coconut
1 tsp lime zest, divided
1/4 cup semolina flour plus additional for dusting
2 Tbs water
1 cup cooking oil for frying
Salt and Lime wedges for garnish

2 oz Scharffen-Berger 62% Cacao Semisweet Chocolate
3 oz coconut milk
1 tsp ground coriander
1 tsp grated palm sugar
2 kaffir lime leaves
1 tsp tamarind paste
Pinch salt

Slice plantain into 1-inch pieces. Steam 5-10 minutes or until tender. Mash in small bowl with semolina flour and water to make a stiff, but not dry, dough. Add remaining ingredients including half of the lime zest. Form dough into patties about 2 inches in diameter and 1/2 inch thick. Set aside.

Heat coconut milk and lime leaves over low heat until bubbles start to form around edges. Stir in chopped chocolate and sugar, stirring until chocolate is melted and sugar is dissolved. Remove from heat and whisk in tamarind paste, salt and coriander. Meanwhile, prepare plantain cakes by frying in heated oil until crispy and browned on both sides (approximately 1-2 minutes per side). Drain on paper towels, sprinkle with salt and lime juice and set aside. Arrange plantain slices on individual plates and spoon sauce over fried plantains. Sprinkle with unsweetened grated coconut and lime zest if desired. Serve immediately or keep plantains warm in low oven until ready to serve.



Dark Chocolate Mango Medallions

I actually made this up as a chocolate "bark" for my sister for Christmas, which is much easier preparation-wise, but thought it would be wonderful to do medallions, as that way you are guaranteed a little bit of everything in each bite.

6 oz Scharffen-Berger 82% Cacao Extra Dark chocolate
3 slices dried mango with chile-sugar, chopped*
1 Tbs whole coriander seeds, toasted
2 Tbs pepitas, toasted
2 Tbs cacao nibs

Melt chocolate in double boiler over barely simmering water. Spoon chocolate onto parchment paper-lined baking tray and form small disks (about the size of a silver dollar, or 1.5-inches in diameter, 1/8-inch to 1/4-inch thick). Place one piece of mango and small pinches of each remaining ingredient onto each disk. Place tray in refrigerator or freezer to expedite cooling. Once set, remove from parchment and store in airtight container, separating layers with parchment paper.

*Trader Joes sells chile-spiced dried mango, or you can make your own by soaking plain dried mango slices in warm water for several minutes and then dipping into a mixture of 1/8 tsp cayenne powder, 2 Tbs fine sugar and 1/2 tsp fine sea salt. Set aside on wire rack and dry in warm oven (200 degrees F) for several hours or 6-8 hours in an electric dehydrator.



Chocolate-Mustard Glazed Sweets n’ Beets

1.5 lbs sweet potatoes or yams, peeled and cubed into 1-inch cubes
1.5 lbs beets, peeled and cubed into half-inch cubes
2 Tbs walnut or hazelnut oil
2 tsp salt, divided
1 Tbs prepared fine mustard
1 Tbs mustard seeds, bruised
2 Tbs apple cider vinegar
1 Tbs brown sugar
2 tsp ground pink peppercorns
1 tsp ground coriander
2 oz Scharffen-Berger 62% Cacao Semisweet Chocolate, finely chopped

Heat oven to 400 degrees F. In large shallow baking dish, toss beet cubes with oil and half the salt. Roast 20-30 minutes, stirring every 10 minutes, until beets start to soften at the edges. Remove from oven and toss in remaining ingredients except chocolate, adding more oil if needed. Return to oven and cook 20 minutes more, until beets and sweet potatoes are tender. Immediately add chocolate, stirring until evenly coated.

Chocolate-Dipped Coconut Matcha Caramels

Wow, I could not stop eating these, even before the chocolate! The garnish was an afterthought, so it doesn't appear in the picture, but this recipe can be modified to make a caramel sauce as well, for topping ice cream or whatever. The sweetness of the caramels is offset by the extra-dark chocolate (which I didn't actually use, but I used 88% dark because that's what I had)!

1 cup coconut cream
1/2 cup heavy cream
1 teaspoon sea salt
1 1/2 cups grated palm sugar
1/4 cup water
1 Tbs + 1/2 tsp matcha powder
2 Tbs finely grated unsweetened coconut
4 oz Scharffen-Berger 99% Cacao Unsweetened Couverture Chocolate, melted and tempered

Line rimmed baking sheet or sheet cake pan with parchment paper. Bring coconut cream, whipping cream, salt, sugar and water to a boil in a 3- to 4-quart heavy-bottomed saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture registers 245 degrees on the candy thermometer (just past “soft ball” stage. Pour onto prepared paper and cool for at least 30 minutes. In a small jar or bag toss coconut with 1/2 tsp matcha powder. Shake to coat coconut. Cut caramels into 1-inch pieces (easily done with a pair of kitchen scissors). Dip in melted chocolate and sprinkle with grated coconut. Allow to cool and set 30 minutes. Caramels will keep for up to two weeks in an airtight container.



Ancho Chiles with Chocolate Spoonbread and Sweetened Crema

Again, I took the photo before it was finished...what can I say, it was late, and actually, once I started eating it, I didn't bother to stop for the crema. I think next time I will try to make the filling a little more pudding-like (in the vein of Indian Pudding), although it was quite runny as it was and I am at a loss as to how to contain an even runnier filling...but the tobacco-cherry notes of the Anchos really highlighted the chocolate with just the right amount of spice, so the combination was great!

4-6 dried Ancho chiles, rinsed
1/2 cup stone-ground cornmeal
1/4 cup amaranth flour (or substitute semolina or other flour of choice)
1 1/2 cups buttermilk (or substitute milk + 1 Tbs lime juice)
1/4 tsp salt
1/4 cup butter, melted
1/2 tsp cinnamon
1/2 tsp coriander seeds, crushed
1/4 tsp black pepper, ground
1 Tbs pepitas
1 Tbs cacao nibs
2 eggs, slightly beaten
1/2 tsp baking soda
2 Tbs grated piloncillo or dark brown sugar + 1 tsp molasses, packed
4 Tbs Scharffen-Berger 62% Cacao Semisweet Chocolate, coarsely chopped

Sweetened crema: 1/2 cup crema Mexicana or creme fraiche (or sub 1/3 cup sour cream mixed with 2 Tbs cream or half and half), juice of 1/2 lime (about 1 tsp), 2 Tbs grated piloncillo or dark brown sugar, and a pinch of salt. Stir all ingredients together until combined and sugar is dissolved.

Boil dried chiles in water for 5-10 minutes, or until soft and pliable. Remove from water and pat dry. Carefully cut a slit lengthwise and remove the seeds. Set aside.

Combine cornmeal, amaranth, salt and buttermilk in saucepan and bring to a boil. Recuce heat to medium, and cook, stirring constantly until mixture thickens and liquid is absorbed. Remove from heat, stir in melted butter, spices and sugar. Let cool 15 minutes. Quickly whisk in eggs and baking soda dissolved in 1 tsp water. Fold in chocolate chunks. Spoon mixture into chiles and wrap carefully in parchment paper or greased aluminum foil like a burrito to hold chile and filling together.

Bake in pre-heated 325 degree F oven for 15 minutes. Remove from oven and let sit 5 minutes. Remove wrappers and transfer chiles to serving platter or dessert plates. Spoon sweetened crema over the top. Garnish with additional chocolate shavings if desired.



Mole Atole

Like a thick, creamy hot chocolate, especially if you strain the mixture through a sieve to remove the coarser cornmeal bits; but it is more "rustic" unstrained! It was delicious!

3 Tbs masa harina or very finely ground blue corn meal
1 1/2 cups water
1 cup half and half, divided
1 small whole ancho chile, rinsed
1/4 tsp cinnamon or 2-inch cinnamon stick, bruised
1/8 tsp cloves, ground or 3 whole cloves, bruised
1/8 tsp allspice, ground or 4 whole allspice berries, bruised
1 tsp black sesame seeds, toasted and ground
1/8 tsp ground pink peppercorns or 4 whole pink peppercorns, bruised
10 grams Scharffen-Berger 70% Bittersweet Chocolate, broken
1 Tbs dark brown sugar

Whisk together masa harina and water with 1/2 cup half and half. Stir in chile, spices and sesame seeds. Cook over medium heat until mixture thickens slightly, about 10 minutes, stirring constantly to avoid lumps and occasionally pressing on chile pod to release flavor. Remove from heat and remove chile pepper; if using whole spices, strain mixture through medium-fine sieve. Stir in broken chocolate pieces and sugar until both are thoroughly incorporated, reheating briefly over low heat if necessary. Stir in remaining half and half and serve in mugs, topped with whipped cream and chocolate shavings.

Boba Style Thai Iced Mocha

The chocolate played off the Thai coffee flavor amazingly well. The original idea was to do a layered drink with a matcha-coconut-kaffir lime layer, but that didn't work as I expected (although the matcha-coconut-kaffir lime combination was a winner for future boba drinks!) Had I had the time, I might have mixed some arrowroot into the chocolate mixture to make more of a pudding and then topped it with matcha caramel syrup!

2 Tbs Thai Oliang coffee powder
1 Tbs black sesame seeds, toasted and ground
1.5 cups hot water
1/4 cup or sweetened condensed milk (or coconut milk + 1 Tbs sugar)
1 Tbs palm sugar
5 grams Scharffen-Berger 41% Milk Chocolate, chopped

1/4 cup large tapioca pearls (1/4-1/2 inch diameter)
3 cups boiling water
Black sesame seeds
Crushed ice (or snow!)

Prepare tapioca pearls by boiling in water for 15-20 minutes, covered. Remove from heat and let stand another 15-20 minutes, until cooked through. Drain and set aside.

Brew coffee powder and seeds in boiled water for 15 minutes. Strain and discard solids. Whisk in remaining ingredients until chocolate is melted. Cool.

Spoon tapioca pearls into a tall glass. Add 1/2 cup crushed ice. Pour chocolate mixture over ice to fill glass. Sprinkle with black sesame seeds. Serve with boba straw and a long spoon.

This certainly was an adventure! Now it is back to the real world...although thanks to Mother Nature, we get 2 extra hours of reprieve!

100 Ways with Greens

I wanted to title this post: "OMG: Oh My Greens!" and slump into a corner wondering what I was going to do with all that super-food *goodness*. This was the booty from our latest CSA pickup...three beets and 12 pounds of leafy greenness. In fact, I was actually a bit excited since it was mostly the greens we do like (chard, kale, arugula), so instead of feeling overwhelmed, I was inspired to come up with 100 different (well, as different as you can get) ways of preparing and eating these nutrient-packed vegetables. The list below by and large applies to any number of greens, with the disclaimer that of course kale and collard greens, being sturdier in nature, are better suited to those dishes where the vegetables are not pureed. Unless a recipe specifically calls for kale, any of the preparations below could utilize any variety of leafy green (turnip, beet, chard, dandelion, watercress, mizuna, arugula, spinach, mustard, rapini, sorrel, endive, bok choy, tatsoi, etc, etc, etc) depending on your taste (or what's in your bag)! I am providing links to recipes where I can, but not for such common preparations as quiche, or stir-fry, but if you are interested in specific recipe ideas for any suggestion with out a link, just email me.

I am starting out this list incomplete, and in no particular order with the hopes of adding to it (and meeting my goal) as soon as humanly possible. Soooo here goes...

Note: Changes and updates are in GREEN.

1. Ugali and Sukuma (Kenyan grits and greens)
2. Good ol'fashioned turnip greens and salt pork, bacon or ham hock
3. Korean style greens (blanched and tossed with garlic, sesame oil, rice vinegar and sesame seeds, served warm or cold)
4. Cooked or raw as a filling for sushi
5. As an addition to Egg Foo Yung
6. Gormeh Sabzi (Persian vegetable stew with beans and lamb)
7. Pizza/Pasta sauce
8. Saag Paneer (Indian style curried greens with cottage cheese)
9. Pumpkin-Greens Pasta sauce
10. Middle Eastern Greens Soup
11. Kale chips
12. Batter-fried kale
13. Zuppa Toscana (Tuscan-style potato-kale soup; sub garbanzos for a vegetarian version, but be sure to add some crushed fennel seeds for extra flavor!)
14. Minestrone
15. Greens with Pinenuts and Raisins
16. As part of a quiche or fritatta
17. Stir-fried with sesame oil, ginger, garlic and sweet soy sauce
18. Braised or blanched and served over soba noodles with Thai peanut sauce
19. Greens with cornmeal dumplings (I'm guessing a soul-food variation of Ugali and Sukuma)
20. Butternut Squash and Kale Tart
21. Kale and Ricotta Salad
22. Greens with Bulgur and Dates
23. Kale with Shrimp and Pomegranate Pasta
24. Greens with Shrimp, Chile and Lime over Cous-cous
25. Greens with Ham and Sour cream-mustard sauce over pasta or potatoes
26. Greens prepared as for Sukuma served over mashed beans, potatoes or sweet potatoes
27. Stracciatella (Italian greens and egg soup)
28. Creamed greens
29. Cardamom Bok Choy
30. Mchicha (East African stewed greens with curry powder, coconut milk and peanut butter)
31. Collard Greens Cake
32. In Tom Yum (Thai Hot-and-Sour Soup)
33. In Miso Soup
34. Braised with chiles, garlic and cumin as a filling for tacos, enchiladas or burritos (coupled with sweet potatoes, beans, and chipotle sauce)
35. Greens Patties
36. Braised with mushrooms and garlic as a filling for baked chicken or fish fillets
37. Green crepes (add finely minced cooked greens to crepe batter and fill with mushroom or other filling)
38. Koftas (Indian fried "meatballs")
39. Mixed into meatloaf with feta and sun-dried tomatoes
40. Chopped and mixed with bacon and pepper into cornbread (this is best with the more pungent mustard greens)
41. Sauteed with lemon, basil and betternut squash over pasta, topped with romano or feta
42. Blanched and tossed with carrots and radiccio and honey vinaigrette
43. Sauteed with spaghetti squash, sun dried tomatoes, pine nuts, olive oil, garlic and Parmesan cheese
44. Tossed with spaghetti squash, bacon, sunflower seeds and vinaigrette, served cold or warm
45. Chopped, cooked greens as pizza or pasta topping
46. Pickled as a condiment for curries and stews
47. Finely minced with rice vinegar, sesame seeds and soy sauce as a topping for sushi or fish
48. Raw greens, chopped, tossed with garlic mayonnaise
49. Shredded with carrots, potatoes, rutabagas or other veggies, mixed with egg and bread crumbs for veggie pancakes
50. In lentil soup
51. Finely minced with beans and seasonings for bruschetta/relish
52. Turned into pesto and mixed with mayonnaise for sandwich spread
53. In mushroom-barley soup
54. Chopped and added to tuna or chicken salad
55. Large leaves can be blanched and stuffed as for cabbage rolls, spring rolls, dolmas etc.

56. In French-style lamb stew with turnips and carrots

57. Braised with lots of garlic, olive oil, lemon, mint and garbanzo, fava or navy beans and served over cous-cous or polenta
58. Stewed with turnips and Indian-style spices
59. Mustard greens slaw
60. Chopped and mixed with mashed potatoes, cheese and garlic
61. Pureed with garlic, onions, potatoes and zucchini into a creamy green soup
62. Dutch-style hashed kale with potatoes and sausage
63. Sorrel Pie
64. Stuffed into wraps or Heidi Swanson's "Skinny Omelets"
65. Spanish style tortilla with potatoes and greens
66. Kugel-style with pasta and eggs (but I would put cottage cheese in it too!)
67. Hazelnut and Chard Ravioli Salad
68. Mixed with Pancetta or Bacon and used as a stuffing for mushrooms
69. Pizzocheri, traditionally made with cabbage, can also be tasty made with leafy greens
70. Herb Jam with Olives and Lemon
71. Rapini Panini with provolone and red pepper paste
72. Corn, Chard, and Quince Soup
73. Greens with Sour Cherries
74. Blanched Greens with Lemon and Olive Oil (served cold)
75. Braised Greens with Red Wine
76. Greek Greens Pie (similar to Spanikopita)
77. Stewed with Mushrooms and Pancetta, served over Polenta
78. Gratin with Bechamel Sauce
79. Gratin with Sweet Potatoes
80. Empanadas
81. Greens, Cheese & Wheat Berry Pie!
82. Kale with Hazelnut Gremolata
83. Eggs Florentine (substitute Chard, Arugula, or other greens for the spinach!)
84. Green Enchiladas with Green Chlie (or Red Chile) Sauce
85. In Bouillabase
86. Toss washed, slivered greens with minced garlic, olive oil, salt and pepper--especially good with young (tender) Kale
87.
88.
89.
90.
91.
92.
93.
94.
95.
96.
97.
98.
99.
100.

A Small Thanksgiving

Here's an epic post for an epic meal...

Well, it wasn't really an epic meal at all, but a rather small one (as far as Thanksgiving goes), since it was just us, and a couple of our bachelor friends. Everything went perfectly this year as far as timing, preparation, and choice of recipes. Despite a minimal amount of advanced preparation, some last-minute recipe decisions, and a few minor setbacks, everything flowed smoothly along and made for a (mostly) delightful meal.

Per our agreement to a "cooperative" meal, the girls made the pies, doing 90% of the work themselves. I was standing by to guide them and help out with the trickier parts (like transferring the very-full-pumpkin-pie to the oven, etc.)--I'm pretty sure the pies were THE high-point of the meal!

The bird itself was a bit disappointing; though it was a humble 8.5 lbs, and I refrained from filling it with stuffing, it still took almost 4 hours to cook(!). It may have not been fully defrosted (there were still some ice crystals lingering in the neck cavity, even though it had been in the fridge for three full days prior), but I'm starting to wonder if it has to do with the altitude--since I don't adjust most recipes for our high altitude, I never considered whether or not roasting a bird would be impacted. Although the USDA's reference site claims this is not a factor, every bird I've ever cooked takes longer than it should. Maybe it's time to switch to Mark Bittman's 45-minute approach, which would be more economical and use less energy and probably easier to get a more consistent doneness. The flavor was good and it was nicely moist, though.

I neglected to pull the rolls out of the fridge early enough, so they didn't have enough time to rise sufficiently to be soft, and were instead, dense and doughy...but nobody complained! And I used a new pie crust recipe/technique this time, and although it was also very flaky (as touted), it was tough and crispy instead of light and tender. Plus, it was so buttery that the excess butter dripped out of the pie crusts onto the bottom of the oven while baking and fumigated the house! In fact, when my daughter noticed it was foggy outside at the same time, I was accused of causing the whole forest to smoke up!

But, here's what DID work superbly and will surely be recreated again (and again...).

Pumpkin Pie with Chai Spices

After combing cookbooks and computer for pumpkin pie recipes, I settled on a combination version based on what I had on hand. It was wonderful. The texture was perfect, though I thought it could use even more spices.

• 1 1/2 cups fresh pumpkin puree, strained and drained
• 1 cup milk
• 1/2 cup powdered milk (non-instant)*
• 1/4 cup chestnuts, finely ground (optional or sub almonds or toasted hazelnuts)
• 1/2 cup chai-flavored syrup**
• 3 eggs
• 1 tsp salt
• 1 Tbs cornstarch
• 1 tsp vanilla extract
• 1/2 tsp each cardamom, cinnamon, ginger
• 1/4 tsp each nutmeg and black pepper

Combine all ingredients and mix until well blended. If your batter is lumpy, blend in a blender briefly to combine. Pour into prepared pie crust or baking dish and bake 1 hour at 350 degrees F, checking at 45 minutes. The pie is done when the edges are set and the middle is still wiggly.

*This approach lends a creamier taste without the added fat, but you can probably leave it out without any problems, or substitute cream for some or all of the milk.

**If I hadn't had the last of the bottle to use up, I would have substituted 1/4 cup sugar and 1/4 cup molasses

Honey-Pecan Tart

I had two things firmly in mind for this year's pecan pie. It is my favorite holiday pie of all time, and while I can eat even the sweetest and eggiest of them all, I decided that putting the mixture into a tart pan would make for a better nut-to-filling ratio, and I was right. I was also determined to avoid using corn syrup in the recipe. I basically adapted the lower-sugar version here by substituting honey for the corn syrup straight across, and also I omitted the molasses since half of the honey I used was very dark and had a molassesy flavor itself. Everything else was the same (except for the pan size of course). I think the only thing I'll change next time is to use a tart crust or short crust instead of traditional pie dough.

Fruit and Grain Stuffed Acorn Squash

OK, so everyone (including myself) was disappointed that there was no bread stuffing on the table, but this dish was a winner, even with the bachelor crowd! I loved the addition of the kasha, figs and chestnuts. The amounts given are, of course, estimates, and should be changed up to suit your tastes and/or pantry contents. There was more than enough stuffing for 2 large (halved) and 2 small acorn squash; I would recommend it for 4 large, halved squash instead, but plan on half of a half as one serving size as a side dish.

A note on leftovers: I couldn't get over my craving for bread stuffing, I got myself a couple of day-old loaves at the House of Bread (garden herb and whole wheat), cubed up a few slices of each and tossed it together with the leftover stuffing. I scooped out what was leftover of the squash flesh, chopped it up a bit, and threw it in too. Tossed everything together with some broth, the leftover gravy and some additional spices. Yummy again!

• 1 cup cooked red quinoa
• 1/2 cup cooked kasha
• 1 cup chopped dried figs
• 1 cup chopped apples
• 1/4 cup dried cranberries, raisins or currants
• 1/2 cup chopped chestnuts
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/4 cup slivered almonds, toasted (walnuts or hazelnuts would good, too)
• 1 Tbs poppy seeds
• 1/3 cup white wine, orange or apple juice
• 2 Tbs olive oil, divided
• 1/4 cup water or broth
• 1/2 tsp orange zest
• 1 tsp salt
• 1 tsp black pepper
• 1/4 tsp each coriander, allspice and cinnamon

Saute onions and celery in 1 Tbs oil until onions are translucent. Toss together with remaining ingredients. Spoon into hollowed out squash halves and bake for 45 minutes to one hour at 350 degrees. Note: I suggest baking them covered, at least for the first 30 minutes, otherwise the top layer of grains will dry out and get very crunchy.

Brussels Sprouts with Bacon and Mustard Seeds

“I never knew I liked Brussels sprouts” were one of our dinner guests exact words upon tasting this dish. While I don’t cook them very often, I usually enjoy Brussels sprouts any way they are prepared (even mushy and over-cooked), so it’s good to get affirmation of this dish from the non-indoctrinated. This was sort of a last-minute “what can I do with the Brussels sprouts” concoction that ended up a winner; including bacon in the mix was a no-brainer.

• 1 lb Brussels sprouts
• 5 slices smoked maple bacon
• 1 onion, sliced into thin wedges (about ¼-inch thick)
• 1 Tbs prepared mustard
• 1 Tbs maple syrup
• 1 Tbs apple cider vinegar or wine vinegar
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tsp whole mustard seeds

Halve or quarter the sprouts, depending on their size. Steam 7-9 minutes or until tender. Rinse in cool water briefly to stop their cooking. Meanwhile, chop bacon and fry over medium heat until done (you don’t want it to be crispy unless you want a few crispy crumbs for the top). Remove bacon and let drain on a paper towel. Using the reserved cooking fat, fry onions and sprouts over medium-high heat until onions are soft and sprouts have browned somewhat, about 6-8 minutes. Sprouts should not be too soft, but not too firm, either. While the vegetables are cooking, whisk together maple syrup, mustard and spices. Deglaze the pan with the wine and stir in the mustard mixture to coat all the vegetables. If desired, top with garlic-seasoned bread crumbs (melt 1 Tbs butter or olive oil in a pan, stir in ¼ cup bread crumbs, pinch of salt, garlic powder and pepper, and cook until browned).

Olive Oil Mashed Potatoes

Use your preferred method of preparing potatoes for the mashing. We prefer the skins on, so we just give them a good scrub, cut out any bad spots or eyes, boil them whole for 2o-30 minutes or so (depending on the variety), drain, reserving 1 cup of liquid and mash with additional warm milk to desired consistency. Splash in a good dose of good quality olive oil, and some salt and pepper.

Tropical Fruits Upside-Down Cake

A far cry from the traditional cake made with canned pineapple and candied cherries, this cake arose from the fact that we had a number of such "tropical" fruits on hand all needing to be used up at once. That, and I'm still trying to use up my vanilla-infused rum, and this recipe helped a lot! This presentation would be stellar (pun intended) with the use of sliced starfruit and kiwis side by side. Please note, however, if using bananas, be sure to serve the cake as soon as you can, otherwise the bananas turn brown-black.

I did not use the typical upside-down cake recipe, but instead, my standby coffeecake recipe for the base. Also, I baked it in an 8-inch square pan, but I thought the cake part was a bit thick as a result; I suggest using a 9-inch pan for better cake-to-fruit ratio.

For the cake:

• 1 1/2 cups flour (white/whole wheat combination)
• 1/2 cup sugar
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup oil
• 1/2 cup milk
• 1/4 cup yogurt
• 1 egg
• 1/2 tsp nutmeg
• 1 tsp vanilla
• 2 Tbs rum (optional)

For fruit:

• 1 kiwi, peeled and sliced thickly
• 2 pineapple slices, quartered
• 1 small banana, sliced thickly or quartered
• 1/2 tsp ground cardamom
• 2 Tbs rum
• 1/4 cup brown sugar
• 2 Tbs butter, melted

For topping:

• 1/2 cup unsweetened shredded coconut
• 1/2 tsp ground cardamom
• 2 Tbs sliced almonds
• 2 tsp sugar

Preheat oven to 375 degrees F. Combine butter, brown sugar and rum in baking dish, swirl or stir briefly to combine. Lay fruit slices on top of sugar-butter mixture. Stir together dry ingredients. Add remaining cake ingredients and stir just until combined. Pour batter over fruit and bake for 25-30 minutes or until done. Meanwhile, combine topping ingredients in a small skillet and briefly toast, stirring constantly, until coconut and almonds begin to brown slightly (about 4-5 minutes over medium-high heat). Set aside. Remove cake from oven and let sit 2-3 minutes. Invert onto tray or platter (the best way to do this is to invert the tray/platter onto the pan and carefully flip the whole thing over, tap the pan gently to remove the cake and fruit). Sprinkle coconut-almond mixture on top, slice and serve.

Banana Flats (aka Bananadillas)

OK, so we couldn't decide on the best name for these "inventions" (actually inspired by several sources including PostPunkKitchen and chaos in the kitchen), but they sure were a hit with the kids! Don't be afraid to come up with your own combinations...these make a great after-school snack! All steps are easy enough for kids to do by themselves, except maybe the grilling and flipping of the tortilla.

PBC&B (Peanut Butter, Chocolate and Banana) version:
Flour tortillas (we used whole wheat)
Peanut Butter
Thinly sliced bananas
Chocolate chips
Butter or vegetable oil for grilling

Spread peanut butter over half of tortilla. Sprinkle peanut butter with chocolate chips. Lay banana slices on top of chocolate chips and fold. Press gently. Over medium-high heat, melt a little butter in a skillet large enough to hold the tortilla. Place the folded tortilla in the pan and grill for 1-2 minutes on each side, or until browned and crispy and bananas and chocolate have softened. Cut into wedges and enjoy!

Coco-Choco-Banana Flat version: for this one we used cream cheese instead of peanut butter, and sprinkled shredded coconut and cinnamon sugar on the bananas. Both versions were a hit, so it was hard to pick a winner.