A fantastic birthday gift evening with Jeff and Susan Huff, both of whom worked in our restaurant in the ’80s cooking dinner for us at our house. The food and conversation rivaled each other for excellence. Jeff now teaches at the Culinary Academy in Monterey.
This comes from Cook’s Country, December/January 2007, with a few modifications, as usual. Sometimes I have found some perfect stuffing-sized mushrooms at Safeway.
This is a good salad. The lime dressing fits it perfectly. It was a recipe from a Cook’s Country. It is especially good when topped with diced avocado, shredded pepper jack or cheddar cheese, sliced red onion, and sour cream or plain yogurt.
Here, by popular demand from the Christmas 2008 family rendezvous in Utah, are the muffins Gordon thrives on. He found the recipe in a Cooking Light magazine in July 2007. It was adapted by Charlotte Moore, M.D., from a recipe that has been around for a long time. Her recipe has been modified slightly by Gordon. It is not only delicious, but also so crammed full of healthy ingredients that your general well-being will be improved by simply reading the recipe!
During our restaurant days, I bought up the rest of a pumpkin patch every year after Halloween so we could continue to make pumpkin pies until spring. I still buy pumpkins every fall, although not on quite such a grand scale. I cook them and freeze the puree. So when I saw this recipe at Whole Foods Market, it seemed like a natural.
Here is the recipe for Pumpkin Pie with Carmel Pecan topping. This was served for many years at the restaurant. Every year after Halloween I would buy out a pumpkin patch and end up with enough pumpkins for us to make this pie until late spring.
The world’s best! Featured at Annie’s. Pumpkin by Theresa, streusel by Anne.
Any pumpkin will do, but Sugar Pie pumpkins are best. One pumpkin usually makes two pies. To prepare, cut pumpkin in half at its equator, scoop out seeds, and bake about an hour at 350F. Then remove cooked pumpkin meat and process to smooth.