Xochitl10

Haven't started baking, but I've certainly started obsessing. Right now, I'm leaning toward gingerbread men, spritz, Mom Davis's biscochitos, and the Seven-Layer Cookies from last year's Gourmet cookie issue.

For Thanksgiving, I made a double-crust, sliced pumpkin pie, using a sugar pie pumpkin macerated in sugar, cinnamon and nutmeg. Last year, when I made this same pie using the recipe provided, it came out very watery (recipe called for 2-4 Tbs water (I used 2) added to raw sliced pumpkin, sugar, spices, dotted with butter and sprinkled with flour), so I thought that macerating would work really well, drawing out much of the liquid in the pumpkin, which could then be reduced and added back to the fruit. Instead, it came out rather dry. Flavorful, but dry. I attributed this to having macerated the pumpkin for WAY too long (~2 hours). Yesterday, I made turnovers using the remaining pumpkin, sliced and macerated for a much shorter time, ~30 minutes. Same thing -- soft, but not moist, pumpkin filling. I think I won't macerate the next time I make this pie, but would appreciate other suggestions for reducing the liquidity in the pie. In all cases, crust was awesome.

Pan seared pork loin chops with bourbon-sage pan sauce Roasted red potatoes tossed with garlic, mustard, and crushed red pepper Green peas Tonight's lesson: When you store all your butter in one compartment, read the wrapper carefully before whisking the butter into your pan sauce, lest you end up with really salty sauce.

They didn't get into specifics, aside from needing volunteers to work the night of the event and for committees to enlist restaurants to participate, do public relations, and round up auction items. There should be more detailed info after the Nov. 28 meeting.

Sounds tasty! What proportions? Does it have a name?

More cupcakes! These are raspberry-chocolate cupcakes from Alice Medrich's "Bittersweet." Glaze is Scharffen Berger 70% chocolate, marbling chocolates are some unidentified milk chocolate from the pantry and El Rey Icoa white chocolate.

Beef stew with carrots, potatoes, and peas Potato bread Chocolate-raspberry cupcakes with marbled ganache glaze

Commodore: 4:1 rye to lime juice, 2 dashes orange bitters, ~ 1 tsp. confectioners' sugar, up with a lime wheel.

Wednesday: A spin on Nigella Lawson's onion pie -- cheese scone dough topped with thinly sliced, caramelized onions and bits of Sunday's leftover slow-roasted pork shoulder. Last night: Beef and bean burritos with lots of green chile and cheese; Pilsner Urquell.

Word. I haven't been there since I learned that 1) you stand in line for no less than 20 minutes, regardless of whether there are two people in front of you or twelve, and 2) it only sporadically had limes. And not good ones, either.

Slow-roasted pork shoulder Green chile/cheddar scalloped potatoes Sauteed kale with toasted garlic and balsamic vinegar Apple crumb pie

Cajun Kamikaze: 5 parts pepper vodka to 1 part Rose's lime juice, 2 parts lime juice, and 2 parts Cointreau. I used Absolut Peppar and Luxardo Triplum, which I thought softened the Peppar's bite too much. Considering it was served with a dinner involving green chile, I'm not convinced that was a bad thing, but I think I'll be sticking with the Cointreau from now on.

Mmm, almonds. I wish I'd read this before dinner last night -- I saw it while eating the leftovers at lunch and spent the rest of the time thinking "I bet it would be good with toasted almonds."Tonight, I repurposed Saturday night's leftover pot roast into shredded beef, green chile, and cheese burritos, served alongside pinto beans.

Last year was my first cooking a traditional Thanksgiving dinner with a double-oven range. I now love that second oven almost more than life itself. We hosted my brother's family and a friend of ours from Japan, who brought sushi as an appetizer. This year, we're spending the day with my father-in-law's family, who will cook a traditional dinner. Our contribution will be Azami's deviled eggs and a double-crust pumpkin pie, made in the style of an apple pie using sliced macerated pumpkin. Someone at Chowhound gave me the recipe last year while I was seeking a non-dairy, egg-free pumpkin pie recipe for my youngest nephew -- Azami now prefers it to standard pumpkin pie.

Last night: Jack Roses: Laird's applejack, grenadine, and lime juice Pot roast, gravy enhanced with reduced Old Overholt (sauces made with rye -- my new obsession) Steamed rice Mixed vegetables Flaky biscuits Tonight will be butternut squash soup, Shirley Corriher's Rice Bread, and mixed greens with pear, blue cheese, cranberries, and balsamic viniagrette.

Count me in for Birreria on the 14th, too. Thanks!

Yup. On a nasty, cold, rainy day, with mashed potatoes, crusty bread, and a Martini.

Loading on the thanks to everyone for a great evening yesterday. Mmm, Godfathers and banana-y bread pudding...

Braised lamb shanks with carrots, turnips, and barley Olive-rosemary bread Lime-cardamom tart

The chocolate marble cake was Alice Medrich's Tiger Cake (scroll down). I fear that the olive oil I used this time was not flavorful enough to be very interesting.

Swiss steak and mashed potatoes. Also brownies.

Hosted a small contingent of Azami's Japanese model railroading club for an "invent a drink for the name" party. Apps for the tasting: smoked salmon pate, mixed olives, iburigakko, crackers/toasts, and cheeses (Pont L'Eveque, aged Irish cheddar, Maytag blue, Comte). Dinner was short ribs braised in stout, polenta, and zucchini sauteed with garlic.

Hatch green chile, roasted garlic, and Gruyere quiche in whole-wheat crust.

Started our Marcella Hazan evening with a Tanqueray Rangpur on the rocks (thanks, Sthitch!). Dinner was risotto with sausages and mixed greens with olive oil and vinegar, followed by Marcella's pear tart. zoramargolis: Thanks for the tortilla press hint. Tortillas at issue were flour, so if the press would work for them as well, I may invest once we have more space.

How does it compare to what I assume was the (beloved in our house as well) Malacca?