Classic Pumpkin Pie

When they coined the phrase “easy as pie” they must have been referring to a classic pumpkin pie.   All you need are a couple of minutes and a few simple ingredients  — eggs, sugar, spices, pumpkin puree,  and a little cream are whisked into a quick custard and poured into a pre-made shell. Be sure to check out our post Perfect Pie Crust to learn the secrets to making the best pie crust (ever!)  and video tips on how to roll and crimp the dough.

Pumpkin Pie

Makes one 9-inch pie

We use grated freshly ginger in our pie because we love the depth it adds to the spicy flavors of the pie.  If you aren’t a big fan of ginger you can substitute a 1/2 teaspoon of ground ginger or simply omit it.

3 large eggs, lightly beaten

¼ cup granulated sugar

¼ cup brown sugar, packed

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

½ teaspoon ground cloves

2 teaspoons grated fresh ginger

½ teaspoon kosher salt

One (15-ounce) can Libby’s Pumpkin Puree

¾ cup heavy cream

1 unbaked 9-inch pie shell

1 recipe Whipped Cream

Preheat oven to 450°F.

In a large bowl with a whisk or in an electric mixer, combine eggs, sugars, spices and salt.  Mix in pumpkin and cream.   Mix until well incorporated.  Pour pumpkin mixture into pie shell.

Place pie pan on and baking sheet and place sheet on the middle rack of the oven.  Bake at 450°F for 10 minutes, reduce heat to 350°F and bake 30 to 40 minutes longer until top is firm  or a toothpick inserted in the center of the pie comes out clean.  Remove pie from oven and cool on rack. The pie will continue to set as it cools and deflate slightly.  Serve cool or at room temperature with a dollop of whipped cream.

Cook’s Notes:  We welcome you to make your own pumpkin puree from scratch, but we all know that the Thanksgiving feast is a kitchen marathon so we usually make an exception to our do-it-from-scratch mantra and use canned pumpkin.

Whipped Cream

Makes 2 cups

2 cups heavy whipping cream

2 teaspoons vanilla extract

2 tablespoons powdered sugar

Place your bowl and whisk in the fridge 20 minutes before you are ready to whip the cream.  Whip the cream with vanilla extract and powdered sugar. Keep covered in the refrigerator until ready to use.

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The Classic Caesar Salad

All Hail Caesar salad!  Most people agree the Caesar salad was invented by Caesar Cardini in his Tijuana restaurant, opened during the 1920s to circumvent Prohibition laws.   The Hollywood in crowd appreciated Cardini’s flare for the dramatic.  Cardini himself would prepare the salad table side with a flourish.   The Caesar salad soon became a national and international hit!

Anchovies, or no anchovies?

The great debate rages on:  anchovies or no anchovies?  Many cooks and food experts debate about whether or not to include anchovies in Caesar Salad. Some critics say the original Cardini recipe did not include anchovies, but instead used Worcheshire sauce, which also contains anchovies. However, others believe that the best Caesar salad include anchovies, and it’s just not a Caesar  without them!  We believe the secret is not to add too many anchovies.  The anchovies give the salad a nice subtle savory note and we promise, our recipe is not the least bit fishy.

How to Enjoy Caesar Salad

If you’re having a party, you can serve the salad on a large platter, or prepare and serve it out of a large wooden bowl, just like Caesar Cardini did in his restaurants. But if you want to try something fun, make it portable for a picnic by serving it in individual mason jars.   Enjoy the salad by itself, or add  chicken or salmon for extra protein.  Caesar salad is a great option for lunch or dinner or as Chef Terri prefers for brunch– preferably with a Blood Mary cocktail!

 

Classic Caesar Salad

Serves 6 to 8

3 cloves garlic, peeled and smashed

2 anchovy fillets, smashed

Pinch kosher salt

2 large egg yolks, coddled (see below)

2 tablespoons freshly squeezed lemon juice

Dash Worcestershire sauce

½ cup extra virgin olive oil

1 large head Romaine lettuce, washed and spun dry

¾ cup grated or shaved Parmesan cheese

2 cups fresh croutons, recipe follows

Freshly cracked black pepper, to taste

In a large salad bowl, add the smashed garlic cloves and anchovy fillets.  Using two forks, smash and rub the cloves and anchovies with a pinch of salt to create a paste.  Add the yolks one by one and whisk to combine with the garlic.  Add the lemon juice and Worcestershire, whisking to combine.  Slowly drizzle the olive oil while whisking constantly to create an emulsion.  Taste and adjust seasoning with salt and pepper.

Tear the romaine lettuce leaves into bite-sized chunks directly into the bowl with the dressing.  Toss together with Parmesan cheese and croutons.  Garnish with freshly cracked black pepper and serve immediately.

* to coddle the eggs, place the eggs in a small saucepan.  Cover with water and heat to just before simmering.  Use immediately.  Note:  Consuming raw or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.  Make sure your eggs are fresh and stored in the refrigerator.  Coddling the eggs will eliminate any bacteria that may be present on the surface of the shell, but will not completely render the egg yolk 100% safe.

Baked Croutons

Makes approximately 2 cups

½ loaf country bread, such as ciabatta, pulgiese or batard, crusts trimmed and cut into ½-inch cubes

½ cup extra virgin olive oil

2 teaspoons kosher salt

½ teaspoons freshly ground black pepper

Preheat the oven to 375°F.

In a large mixing bowl, toss the bread cubes together with the olive oil, salt and pepper.  Spread the bread cubes in one even layer on a sheet pan lined with parchment paper.

Bake in the pre-heated oven until golden brown, about 9 minutes.  Remove from the oven and allow the croutons to cool.

How do YOU like to enjoy your Casear Salad?  Let us know on Facebook:  https://www.facebook.com/DearMartiniCooking

Strawberry Shortcake

Shortcakes, berries and cream are all you need for a fabulous dessert!

Nothing indicates that Spring is finally here like the arrival of strawberries!  If you haven’t already made this classic all-American dessert yet, now’s your chance!

Let’s say you’re invited to a friend’s house for a weekend backyard party… and you want to contribute a dessert to the party but don’t know what to make? Herein lies your salvation. Bring strawberry shortcake! It’s everyone’s favorite! Bring the components with you in separate containers, and assemble just before serving.

There are only three components to this dessert: strawberries, whipped cream, and lightly sweetened biscuits. Follow our how-to videos to help you along with preparing each component. As always, we’ve created a portfolio of all relevant how-to videos on our Vimeo Channel: http://vimeopro.com/dearmartini/strawberry-shortcake. We hope this will earn its place in your arsenal of go-to dessert recipes!

Strawberry Shortcake

Serves 8 to 10

1 recipe shortcakes, recipe follows

INGREDIENTS:

• 2 cups sliced strawberries, macerated
• 2 cups creme chantilly, recipe follows
• Zest of one lemon, from a traditional zester for garnish, or
• 8-10 fanned strawberries

DIRECTIONS:

Bake the shortcakes according to recipe and set aside.  While the shortcakes are baking, prep the strawberries for macerating and whip the cream. Serve immediately.

If you are taking the shortcakes to an event, it’s best to assemble the dessert on site.  Macerate the strawberries and whip the cream immediately before serving.

To assemble for serving:

Slice the biscuits in half and warm them in an oven set to 250°F for 10 minutes (this step is optional, but the biscuits are awesome when they are warmed!)

Arrange the bottom half of a biscuit on a plate. Place a generous spoonful of the macerated strawberries and the resulting syrup on the biscuit. Spoon a generous dollop (or quenelle) of whipped cream over the strawberries. Top with the top half of the biscuit. Repeat with the remaining biscuits. Garnish with either threads of lemon zest or a fanned strawberry. Serve immediately.

Shortcakes

Makes 12 biscuits

* in this recipe, the base recipe for the biscuits is derived from our scone recipe. We like to make our own acidulated milk instead of using buttermilk from the store; so if you wish to use buttermilk, substitute ½ cup for the lemon juice and whole milk.

INGREDIENTS:

• 2 teaspoons lemon juice or cider vinegar
• ½ cup whole milk
• 1 ½ sticks cold unsalted butter, cut into small pieces
• 2 cups plus ¼ cup all-purpose flour for dusting
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 2 large eggs, lightly beaten
• 1 egg, beaten for egg wash
• 1 tablespoon turbinado sugar (or granulated sugar)

DIRECTIONS:

Preheat the oven to 375˚F.

Mix the lemon juice and milk together and let it stand in the fridge for as long as it takes to prepare the rest of the recipe. If you are using ½ cup buttermilk for this recipe, eliminate this step. Cube the butter and keep in the freezer until you are ready to use them.

In a large bowl, mix the flour, sugar, baking powder and salt with a wooden spoon. Add the butter. Cut the butter into the flour using a pastry blender or break up the butter into the flour by rubbing the butter and flour together between your fingers. Do this very quickly and randomly. You should still have lumps of butter varying from small (pea-sized) to large (blueberry sized). Do not let the butter get soft. If it does, return the bowl to the fridge for a few minutes.

Combine the eggs and milk mixture together and add to the flour mixture. Stir gently with a wooden spoon until the dough forms a shaggy, lumpy mass. It’s ok that it’s not smooth or uniformly mixed in. It’s ok to see random lumps of butter still not mixed in.

Transfer the dough onto a well-floured surface and gently, with floured hands, pat it down into a rough rectangle shape about 1-inch thick. Use a spatula and pick up one end of the dough and fold it over in half. Pick up the entire dough piece and turn it 45-degrees. Flour your hands and pat it down into another rectangle.  Repeat this patting, folding, turning method 4-5 more times. Keep flour dusted underneath the dough as you turn it.  For the last pat-down, make sure the rectangle is about 10-12 inches long and 6 inches wide. Transfer the dough to a sheet pan and cover. Refrigerate for at least 15 minutes to firm up the butter.

Use a 3 ½ -inch diameter biscuit cutter or round cookie cutter to cut the biscuits. Place the biscuits on a baking sheet lined with parchment paper. Press the scraps together and pat and fold to recombine the dough. DO NOT KNEAD THE DOUGH TOGETHER. Continue cutting out biscuits and reforming the dough until they are all cut. Refrigerate the biscuits for about 30 minutes to firm up the butter.

Just before baking, lightly brush the egg wash over the tops of the biscuits and sprinkle the tops with the turbinado sugar.

Bake for 20-25 minutes, or until the tops are browned and the insides are fully baked. The biscuits will be firm to the touch. Transfer the pans to a wire rack to cool.

Macerated Strawberries:

INGREDIENTS:

• 1 pint strawberries, sliced
• 1 tablespoons sugar

DIRECTIONS:

Macerate the sliced strawberries in a large bowl with 1 tablespoon of sugar. Let them sit for 15 minutes or keep covered in the fridge until ready to use. In our experience, strawberries taste best when they are cool, or at room temperature. We find that the chill from the refrigerator inhibits their flavor.

Crème Chantilly:

Makes 2 cups

INGREDIENTS:

• 2 cups heavy whipping cream
• 2 teaspoons vanilla extract
• 2 tablespoons powdered sugar

DIRECTIONS:

 Whip the cream with vanilla extract and powdered sugar. Keep covered in the refrigerator until ready to use. Set all components aside until you are ready to serve.

Strawberry Shortcake — the classic all-American summertime dessert!

Strawberry Shortcake!

We’re in the last stretch of summer and if you haven’t already made this classic all-American dessert yet, now’s your chance!

Let’s say you’re invited to a friend’s house for a weekend backyard barbecue… and you want to contribute a dessert to the party but don’t know what to make? Herein lies your salvation. Bring strawberry shortcake! It’s everyone’s favorite! Bring the components with you in separate containers, and assemble just before serving.

There are only three components to this dessert: strawberries, whipped cream, and lightly sweetened biscuits. Follow our how-to videos to help you along with preparing each component. As always, we’ve created a portfolio of all relevant how-to videos on our Vimeo Channel: http://vimeopro.com/dearmartini/strawberry-shortcake. We hope this will earn its place in your arsenal of go-to dessert recipes!

Strawberry Shortcake

Serves 8 to 10

1 recipe shortcakes, recipe follows

2 cups sliced strawberries, macerated

2 cups creme chantilly, recipe follows

Zest of one lemon, from a traditional zester for garnish, or

8-10 fanned strawberries

Bake the shortcakes according to recipe and set aside.  While the shortcakes are baking, prep the strawberries for macerating and whip the cream. Serve immediately.

If you are taking the shortcakes to an event, it’s best to assemble the dessert on site.  Macerate the strawberries and whip the cream immediately before serving.

To assemble for serving:

Slice the biscuits in half and warm them in an oven set to 250°F for 10 minutes (this step is optional, but the biscuits are awesome when they are warmed!)

Arrange the bottom half of a biscuit on a plate. Place a generous spoonful of the macerated strawberries and the resulting syrup on the biscuit. Spoon a generous dollop (or quenelle) of whipped cream over the strawberries. Top with the top half of the biscuit. Repeat with the remaining biscuits. Garnish with either threads of lemon zest or a fanned strawberry. Serve immediately.

Recipes:

Shortcakes

Makes 12 biscuits

* in this recipe, the base recipe for the biscuits is derived from our scone recipe. We like to make our own acidulated milk instead of using buttermilk from the store; so if you wish to use buttermilk, substitute ½ cup for the lemon juice and whole milk.

2 teaspoons lemon juice or cider vinegar

½ cup whole milk

1 ½ sticks cold unsalted butter, cut into small pieces

2 cups plus ¼ cup all-purpose flour for dusting

2 tablespoons sugar

1 tablespoon baking powder

1 teaspoon kosher salt

2 large eggs, lightly beaten

1 egg, beaten for egg wash

1 tablespoon turbinado sugar (or granulated sugar)

 

Preheat the oven to 375˚F.

Mix the lemon juice and milk together and let it stand in the fridge for as long as it takes to prepare the rest of the recipe. If you are using ½ cup buttermilk for this recipe, eliminate this step. Cube the butter and keep in the freezer until you are ready to use them.

In a large bowl, mix the flour, sugar, baking powder and salt with a wooden spoon. Add the butter. Cut the butter into the flour using a pastry blender or break up the butter into the flour by rubbing the butter and flour together between your fingers. Do this very quickly and randomly. You should still have lumps of butter varying from small (pea-sized) to large (blueberry sized). Do not let the butter get soft. If it does, return the bowl to the fridge for a few minutes.

Combine the eggs and milk mixture together and add to the flour mixture. Stir gently with a wooden spoon until the dough forms a shaggy, lumpy mass. It’s ok that it’s not smooth or uniformly mixed in. It’s ok to see random lumps of butter still not mixed in.

Transfer the dough onto a well-floured surface and gently, with floured hands, pat it down into a rough rectangle shape about 1-inch thick. Use a spatula and pick up one end of the dough and fold it over in half. Pick up the entire dough piece and turn it 45-degrees. Flour your hands and pat it down into another rectangle.  Repeat this patting, folding, turning method 4-5 more times. Keep flour dusted underneath the dough as you turn it.  For the last pat-down, make sure the rectangle is about 10-12 inches long and 6 inches wide. Transfer the dough to a sheet pan and cover. Refrigerate for at least 15 minutes to firm up the butter.

Use a 3 ½ -inch diameter biscuit cutter or round cookie cutter to cut the biscuits. Place the biscuits on a baking sheet lined with parchment paper. Press the scraps together and pat and fold to recombine the dough. DO NOT KNEAD THE DOUGH TOGETHER. Continue cutting out biscuits and reforming the dough until they are all cut. Refrigerate the biscuits for about 30 minutes to firm up the butter.

Just before baking, lightly brush the egg wash over the tops of the biscuits and sprinkle the tops with the turbinado sugar.

Bake for 20-25 minutes, or until the tops are browned and the insides are fully baked. The biscuits will be firm to the touch. Transfer the pans to a wire rack to cool.

Macerated Strawberries:

1 pint strawberries, sliced

1 tablespoons sugar

Macerate the sliced strawberries in a large bowl with 1 tablespoon of sugar. Let them sit for 15 minutes or keep covered in the fridge until ready to use. In our experience, strawberries taste best when they are cool, or at room temperature. We find that the chill from the refrigerator inhibits their flavor.

Crème Chantilly:

2 cups heavy whipping cream

2 teaspoons vanilla extract

2 tablespoons powdered sugar

 Whip the cream with vanilla extract and powdered sugar. Keep covered in the refrigerator until ready to use. Set all components aside until you are ready to serve.

 

CHOCOLATE SOUFFLÉ FOR VALENTINE’S DAY!

Here at DearMartini, the chocolate soufflé is a recipe that is near and dear to our hearts.

I mean, who DOESN’T love a chocolate soufflé?  So sweet and warm… so rich and soft… so decadent yet light…and SO EASY TO MAKE!  

When we ask around, the general consensus is that soufflé-making is difficult and should be as feared as waking a sleeping dragon.  The truth is, it’s easy.  You only need to arm yourself with a few techniques and understand the basic principles of soufflé-making.

The chocolate soufflé also holds a special significance in DearMartini history.  It was the first thing Chef Mia ever asked Chef Terri to make when Terri was trying out for an intern position at Draeger’s Cooking School  (oh so many years ago…).

It was also the recipe that served as inspiration for the DearMartini library of bite-sized videos.  Check out this little video we made a while back — when we thought this might be a good idea for an iPhone app.  How quickly things change.

As a dessert for Valentine’s Day, it’s perfect; and almost fool-proof.  Want proof?  Watch this video.  Tom didn’t know what he was doing, but he followed the recipe instructions and they came out beautifully!  We can’t guarantee you’ll have Chef Terri by your side, but if you need some extra help, hit the helpful links to watch a short video.  To guide you, we’ve created this video portfolio which holds all of the how-to videos in one place for you.

Happy Valentine’s Day!  Long Live the Chocolate Soufflé!

Chocolate Souffle

Makes twelve 4-ounce individual soufflés

2 sticks unsalted butter, cut into pieces, plus an additional tablespoon for greasing ramekins
9 oz bittersweet chocolate, chopped
6 large eggs, separated
½ cup sugar, plus an additional 2 tablespoons for dusting ramekins
pinch of salt (optional)

Preheat oven to 375°F.  Prepare the ramekins by generously butter soufflé dish and sprinkle with sugar, knocking out excess.

Melt butter and chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally until smooth.  Set aside to cool.

In a mixing bowl, whisk together the yolks and sugar until the mixture reaches the ribbon stage (when it is pale and thick and ribbons, when lifting the whisk, the mixture will fall back into the bowl, leaving a trail before sinking in).   Stir in the chocolate mixture.

Beat whites with a pinch of salt in a large bowl until they just hold stiff peaks. Stir about 1 cup whites into chocolate mixture to lighten, then add mixture to remaining whites, folding gently but thoroughly.

Spoon into a ramekin until it comes over the top and use a straight-edged spatula to level off.  Run your thumb around inside edge of the ramekin (this will help soufflé rise evenly and create that elegant “Top Hat“).

Bake in middle of oven until puffed and crusted on top but still jiggly in center, 14 to 16 minutes. Dust with powdered sugar and serve immediately.

Chef Mia’s Souffle Basics:

1)  Every soufflé is made from two basic components:

• Egg yolk base – provides the flavor
• Whipped egg whites – whites provide the “lift”

2)  Whether you are making a sweet or savory soufflé the basic sequence is as follows:

• Bring all ingredients to room temperature.
• Preheat the oven.
• Butter a straight-sided soufflé dish or individual ramekins.  Remember, now is the time to be meticulous, make sure bottom and sides of dish are completely covered with a thin layer of butter. 
• Sprinkle dish with sugar, breadcrumbs, cheese, or flour depending on your recipe.
• Make egg yolk base.  Be sure to beat to the ribbon stage.
• Beat room-temperature egg whites to stiff peaks.  Perfectly whipped stiff peak whites are firm, shiny, and moist, not crystalline.  Copper bowls work the best as the albumen reacts to copper and gives the fluffiest whites, but copper is not requisite and a clean stainless steel bowl works well.
• Lighten the base with about a half-cup of fluffy whites.  Then fold in the remaining whites in two or three additions.
• Cook the soufflé low in the oven.
• Serve soufflé as soon as possible between removing the soufflés from the oven and their consumption.  Soufflés will begin to sink almost immediately once  removed from the oven.

Remember, kings wait for soufflés; soufflés do not wait for  kings!

And be fearless and cook with confidence . . . “They fall if they know you are afraid of them”,  James Beard