Food Flirt

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Location: Petaluma, California, United States

Jacqueline is an international award winning journalist whose stories about food never fail to tantalize her reader's taste buds.

Saturday, November 25, 2006

Pearl's Pumpkin Pie

Around this time of year I really miss my mother. She died back in 1987 but the memory of her pumpkin pies live on in my heart. Oh my how she could bake. Her pies were so light they seemed to float off the plate. The crusts so tender and flaky they would melt in your mouth.

I decided to share mother’s treasured pumpkin pie recipe with you. If you decide to try it, please give a little prayer of thanksgiving to my mother Pearl.

Pearl’s Pumpkin Pie

2 cups pumpkin
2 cups milk
1 cup sugar
2 eggs
1/2 teaspoon salt
1/2 teaspoon ginger
2 teaspoons cinnamon
1/2 teaspoon allspice
Dash of nutmeg

Mix pumpkin, milk, sugar, beaten eggs, salt, spices.
Beat 2 minutes.
Pour into pastry* lined pan.
Bake for 15 minutes at 475°, then 45 minutes at 400° until done.

Pie Crust

Mother always used the pie crust recipe on the back of the Crisco can. I know some of you might not like that idea, so just use whatever recipe you like best. However, the Crisco recipe is delicious!

This is enough for either two one crust pies or one two crust (top and bottom) pies.
2 cups all purpose flour
1 teaspoon salt
3/4 cup Crisco Shortening
5 tablespoons cold water

Mix flour and salt in bowl.
Cut in Crisco using a pastry blender or two knives. Mix until mixture forms small pea-sized chunks.
Slowly sprinkle cold water over mixture. Toss with a fork. Add water as needed until dough forms a ball. (This could be done in a food processor if you want.)
Divide into two balls.
Lay a sheet of wax or parchment paper on rolling surface.
Dust with flour
Place one ball on paper, add another sheet of paper on top.
Gently roll dough out to size needed.
Remove top sheet and flip pastry into pie plate. Gently remove the bottom sheet of paper. Fill with pie mixture and bake.
Serve with a blob of whipped cream and enjoy.

Friday, November 10, 2006

Chestnut Soup from Jardiniere

Last week at the Red Tie Gala I sampled a most incredible soup made from chestnuts. It was prepared by the chef from Jardiniere, which is one of the top San Francisco restaurants. When I asked for the recipe, Christina Perez graciously said she would get it for me. And, voila, here it is. You simply MUST try it. Happy slurping:

CHESTNUT SOUP yields 1 gallon

1/2 BUTTERNUT SQUASH, ROASTED
1 PT CHESTNUT, PEELED
1 APPLE, PEELED, CORED AND CHOPPED
1 ONION, SLICED
1 LEEK, SLICED AND WASHED
1 BULB OF FENNEL, SLICED
4 CLOVES OF GARLIC
2 STALKS OF CELERY, SLICED
2 BU SAGE- keep tied with string or bundle up in cheesecloth so you can remove it easily
1 STICK OF BUTTER
1 CUP MADEIRA OR MARSALA WINE (some kind of sweet Italian wine)
1 GALLON WATER
1 CUP CREME FRAICHE

To roast the butternut squash, place cut side down on a baking sheet with parchment. Bake at 350 until soft. Let cool.

While the squash is baking, melt the butter in a stockpot.
Add your chestnuts, apple, onion, leek, fennel, garlic and celery.
Sweat down your vegetables on medium- low heat.
Covering with lid will speed up this process.
Add the sage and some salt.
You don't want caramelization, so make sure the heat is med-low.
Let the vegetables cook until they are tender.
Add Madeira.
Deglaze.
Add the water. Simmer 30 mins.
Scoop out the flesh of the squash. Add to the soup.
Simmmer for 15 mins. Remove the sage.
Puree. Taste and add salt if needed.
OPTIONAL: Pass through strainer.
Finish with creme fraiche.

At the Gala we served it with creme fraiche flavored with truffle oil. We garnished with chopped chives.

Cristina Perez
Jardiniere
300 Grove St.
San Francisco, CA 94102
415-861-5555
www.jardiniere.com

Saturday, November 04, 2006

Red Tie Gala

Pasta Sauce – Peppoli Restaurant


A good friend had a ticket to the Red Tie Gala last night and couldn't go so she gave her ticket to me. The Red Tie Gala is an annual benefit for the Little Sisters of the Poor and held at Neiman Marcus, downtown San Francisco. Lucky me!

The store was packed with beautiful people, delicious food, wine, champagne, various cocktails and live music on all five levels. I joined a group of friends and we made our way through the crowds, up and down the escalators, laughing and tasting and drinking as we went along.

One of the memorable food treats was a tiny cheese filled pasta draped with an elegant sauce, compliments of Peppoli Restaurant at the Inn at Spanish Bay. Naturally I had to ask the chef for his recipe and he gladly shared it with me. I haven't tested it yet, but wanted to share it with you anyway. If you do try it, please let me know what you think.

Now, remember I was drinking champagne and scribbling on a small piece of paper so I'm not sure if I got it right, but here goes:

Saute one shallot in olive oil.
Add a minced garlic clove
Stir around until golden
Sprinkle with pepperincino
A touch of salt
Add two anchovy fillets
Stir around until anchovies are melted
Add about a cup of chopped cherry tomatoes
Stir until tomatoes are incorporated and begin to break down

Put mixture into blender and blend until smooth
Put through a sieve and pour over your favorite filled pasta, sprinkle with Parmesan cheese and enjoy.