Tag Archives: The Joy of Cooking

Goodbye, Libby’s (At Least For Now)

This year, I carved my first pumpkin in a long, long time. The last pumpkin I carved was based on advice from Martha Stewart (or the like) when I was working at a credit union in Fairbanks. My office held a carving contest and my pumpkin was truly something to behold – I made a leaf pattern and cut out leaves around the pumpkin, carved veins in them, and then pushed the leaves partially back through the holes in the pumpkin so that when I lit it up, the leaves looked like they were floating around said pumpkin and glowed. But — story of my life — the pumpkin rotted and liquefied the night before judging and I lost.

I can’t say this year’s pumpkin was a triumphant return, but it was nice to feel festive again.

I *also* decided that for the first time ever, I would roast the seeds instead of tossing them out…and, boy, am I glad I did! It was sort of hard to find a recipe I liked…so I ended up just rinsing them, tossing them in olive oil, adding salt and roasting on a sheet pan at about 300 degrees for 45 minutes. They were perfect! My mother said it was really hard to get all the orange pumpkin gunk off of them, but I didn’t think it was actually that bad. And it turned out that T’s favorites were the ones that were a little darker because they were roasted with gunk on.

I also heard that you should consider boiling the seeds first…but I thought the roasted seeds were fine sans boiling.

Now my goal is to make a pie from an actual pumpkin. I’ve never done that before either. And even though my baking enthusiasm has dimmed considerably and may never be what it once was, I’d still like to try out real pie this year. Another friend had a taste test last year in which she made a pie from scratch and a pie from a can and asked guests to guess which was which. It seemed obvious to me — the pie made from real pumpkin was a darker color and sort of less pleasant to look at…although I don’t actually remember how they tasted (…which may actually be because I thought the canned pumpkin pie tasted better, but I am too ashamed to admit it).

But, as a general rule, I’ve been perfectly happy with Libby’s all my life. There – I said it. If that makes me Whiskey Tango, so be it.

So I’m not sure I’ll turn pie-from-an-actual-pumpkin into a holiday tradition for years to come. But, like seeing Mount Rushmore or going waterskiing, it seems like something I should do once in life.

And yet…the Web seems to be barren of useful pie-from-a-pumpkin resources. Could it be that the difference is negligible and so no one bothers?

Granted, my research was not as exhaustive as it perhaps could have been, but every pie recipe I saw on Epicurious.com (my favorite!) called for canned pumpkin. Ditto FoodNetwork.com.

And I’m surprised that given the annual food mag task of making old Thanksgiving news new again that they haven’t jumped all over this. I would think that Alton Brown of all people would have made a pumpkin pie from an actual pumpkin at least once — after all, I saw him harvest coconut using a power drill — but, alas, I cannot find a recipe from him either.

Thankfully, my go-to cookbook when the Internet fails — The Joy of Cooking — has perfect instructions. I will give it a shot soon (and maybe make a Libby’s pie, too, just for old times’ sake) and report back.

And…just a reminder: There are rumors of another canned pumpkin shortage this year…so if you don’t want to experiment with real pumpkins, make sure to pick up a can of Libby’s before the Thanksgiving rush!

Image via cardamom/Flickr

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Filed under Alaska, books, Food Network, Halloween, holidays, pie, pumpkins

Simple Bruschetta and Less Interesting Apples

I have found that my posts about food — allegedly the, ahem, bread and butter of this dog and pony show — don’t receive quite the same attention as those about my life. Perhaps I have inadvertently found my calling.

Nevertheless…I feel it would be remiss to not talk about 1) the bruschetta; and 2) the apple tart.

1. I’ve wanted to make bruschetta ever since I saw that food porn scene — you know which one I’m talking about — in Julie & Julia. I should have just Googled those precise terms, I guess…as I would have come up with this: Bruschetta alla Julie and Julia. As you know, Epicurious is my go-to site…but they really didn’t seem to have any basic bruschetta recipes — everything had lots of stuff and I was really looking for something simple. So…FoodNetwork.com is always Choice #2…but, same deal. (Alton Brown’s is simple, yes, but it lacks tomatoes…) Finally, I looked in my cookbooks, et voila: The Joy of Cooking had the very simple recipe I was looking for. I kind of monkeyed around with it a bit and added the garlic to the tomato/basil mix instead of rubbing it on the bread (which perhaps means I did not make proper bruschetta at all, but I can live with that…) and I decided to go with a little onion, too. In the end, it was really amazingly delicious…but very heavy. I wanted to be able to eat, like, an entire loaf of the stuff, but just couldn’t stomach it. And when I woke up the next morning, I could still sort of taste the garlic…which I know is totally gross to admit…but, it’s true. (And thanks to some little writer figurines that my friend Frani gave me yesterday, I know that Virginia Woolf said, “If you do not tell the truth about yourself, you cannot tell it about other people.”) It was really good stuff though…and I still have enough tomato goods to make it three or four more times, I’d say.

2. And…apparently I don’t like using apples as much as I thought. The same thing happened last year. I went on that standard fall-time I’m-in-a-couple ritual — apple-picking — and in theory, I should have been on cloud nine afterward, baking up a storm…and churning out pies and tarts and sauces faster than you can say, “The leaves are changing color!” But I never really used them all. And it’s not like I had many apples this year…I had plans to emulate my New Jersey friend and make an apple tart — as in singular! — but the recipe I wanted to use required cardamom and I couldn’t find any at my grocery store…and my mother actually ended up sending me some in the mail…and I checked on the apples yesterday and they’re kind of mushy now. So, I mean, I can still totally *make* the tart…it will just be with less interesting apples.

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