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!
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.
KCBS has a spot where Narsai David, a locally well-known foody, enthusiastically extols the latest in local provender. I was on my way to the farmer’s market on a recent Sunday morning when he came on with this. And there they were. The world’s most beautiful peaches. What could I do? You can find the original recipe for this here. He has some possible variations you can make with different fruit.
This comes from Cook’s Illustrated, May and June 2006. The premise is to make chicken salads with creative vinaigrettes instead of mayo. I made this version with a slight change and have ideas for a few variations. There are two other variations in the magazine, each with a different twist, that sound equally delicious
The recipe called for 5 cups of shredded roast chicken. I poached a chicken breast the Chinese way instead by covering it with cold water, bringing it to a boil, turning off the heat, covering it, and letting it sit for about 20 minutes. I wish I had also thrown in the some of the beautiful red bell pepper we had in the frig.
A vegetarian version of this using tofu instead of chicken would also be very tasty with the tofu soaking up the piquant flavors of the dressing.