Cherry Tomato Pesto

I love garlic! I hope you do as well. If you don't, go find something else to cook.

This is a simple, simple dish. It's not a real pesto, but it's not a pistou either. It's easy peasy and enjoyable, making good use of a bounty of cherry tomatoes, whatever the color. In a word, it's scrummy!

Cherry Tomato Pesto

Into a food processor, plunk in several peeled garlic cloves and a bit of onion. Whiz it about until it is finely chopped. Add a quantity of cherry tomatoes and blitz full-tilt. Add a quantity of parmesan cheese and salt and pepper to taste. Whiz and drizzle in some good olive oil. Perhaps a pinch of red pepper flake as well? When you're satisfied with mixture, toss with freshly cooked pasta and devour.

Note: All of the best ingredients here, folks. You can't skimp on something fresh like this, where everything counts. Make sure this is well-seasoned, for something magical happens when the raw sauce hits the hot pasta.

Bitch's Best Fruit Crisp

I fucking rock in the kitchen. End of story.

Okay, so it's not the real end of the story. The story is that I love a fruit crisp, a really good fruit crisp. It conjures up memories of elementary school, with lunch ladies who actually cooked real food for us to eat, real food that was really good. One of my favorite things they would make for dessert was apple crisp, so warm, sweet, crunchy, and delicious. And don't forget the peanut butter bars and the Congo bars! Ravishing! But those are separate items for another day.

Back to fruit crisp. For me, it doesn't have to be apple. A crisp is delicious with any substantial fruit, anything with which you might make a cobbler. While I enjoy a cobbler from time to time, a crisp gets me excited. And this crisp will get you excited, too, I'm sure.

Bitch's Best Fruit Crisp

For the fruit bit:
4 pounds fruit of choice
1/4 cup white sugar
1/2 cup brown sugar
3 tablespoons flour

For the crisp bit:
1 1/2 cups flour
1 cup white sugar
1/2 cup brown sugar
1 cup oatmeal
1/4 teaspoon salt
1/2 pound cold unsalted butter, diced

Preheat oven to 350º and butter a large casserole dish. Mix fruit with sugars and flour. Set aside whilst you get on with making the crisp bit. Mix the crisp ingredients well, until the mixture is crumbly and the butter is pea-sized. Tip the fruit into the casserole, then cover liberally with the crisp mix. Bake for an hour, or until everything is bubbly and delicious and crisp and golden.

Note: This particular crisp was made from cherries which I had in the freezer from my excursion to the cherry orchard in June. I added the zest of an orange which I had about the kitchen. I also added a good pinch of cardamom to the crisp bit. Simply divine!

I should think this would work well with other stone fruits and your appley-pear sorts of fruit. I've done it with blueberries and blackberries, but I'm not sure it would turn out with strawberries. They don't like to be cooked. Ditto for the raspberries. But you never know until you try!

Carrot Soup

It's a bit cooler around here these days, but only a bit. Though I know that autumn is now upon us, here in the South it still feels a bit summery. However, it has been blustery the past couple of days, so I do believe that even cooler temps may be only a few weeks away.

In the spirit of autumn, I made a list this past weekend of autumnal food delights that must be prepared this season. I must cook more. Not only is it relaxing for me, it will be better for me in the long run, both physically and fiscally. It's not always easy when you're uber-busy. This semester seems to be just one, never-ending day so far, with more meetings and extra responsibilities and commitments than you can shake a stick at! But I digress. Back to the matter at hand.

I first hand this delectable soup in March 2007 whilst visiting the UK. It's a receipt of the Irish lass, who had some of the soup already prepared and in the freezer prior to my stay with her. It was divine with a bit of Dubliner cheese, a crust of bread, and a glass of wine. I had to have the receipt, and copied it into my travel journal later that evening whilst enjoying some custard cremes and a cuppa.

I like the receipt because, to me, you always seem to have more carrots than you need for a particular receipt, if you purchase an entire bunch, kind of like with celery. I always do buy a bunch of carrots, or a big bag of the so-called babies, and I think this dish makes good use of the remainders. In fact, it makes excellent use of them. And it's pretty to boot!

Carrot Soup

1/4 cup butter
2 medium yellow onions, chopped
2 pounds carrots, chopped
2 sprigs fresh tarragon
juice of an orange
juice of half a lemon
4 cups vegetable stock
salt and pepper to taste

In a large pot, melt the butter until the foam subsides. Whenever sautéeing in butter, this ebbing of the foam is your cue to add your veg, in this case the onions and carrots. They're roughly chopped because the whole soup will be puréed later. Sauté these until the onions are translucent and soft. Throw in the sprigs of tarragon and the juices, then add the stock. Simmer the whole lot until the carrots are very tender, ensuring a smooth soup. Remove the tarragon sprigs. Purée the soup, either in batches in the blender or with an immersion blender, until velvety smooth. Adjust the seasoning.

Note: The original receipt calls for sautéeing fresh breadcrumbs and caraway seeds in butter as a topping for the soup. The Irish lass did serve it to me that way and it was delicious. When I had it her kitchen, we also shred a bit of the Dubliner cheese onto it. The cooking of the carrots makes them exceptionally sweet, so a bit of saltiness from the cheese or breadcrumbs, or a crust of delicious bread, compliments it well, I think. I adore sweet and salty together.

Do not forgo the tarragon sprigs. They impart the most wonderful, je ne sais quoi to this soup, which I think is always admired. I love having a taste of something wonderful in a dish that you can't quite put your finger upon.

You may also cream this soup, and I hope that you do. I do. I love cream. And I do mean real cream. There is no substitute for real cream. Don't let anyone tell you otherwise! Add a good slurp of cream after you blend the soup, being sure to check for seasoning after adding the cream. One can never be too sure.

Baba Ghanouj

I'm fond of Mediterranean delights, and I'm including all of the region in that statement. Too often, I think, folks only think of Greek or Italian when someone mentions Mediterranean fare, at least in this country. What impresses and amazes me about the region is how the same simple ingredients are used in exciting and different ways across the different countries and cultures. I really could expound upon my musings about the Mediterranean diet for quite some time. I did help to develop and teach a class on the food of the region, you know.

Here is my take on baba ghanouj. I'm sure it's not traditional in any sense of the word. But it is delicious in every sense of the word. There are no real quantities really, so just follow the narrative, dears.

Baba Ghanouj

For this little delight, heat your oven to 375ºF. Meanwhile peel a quantity of eggplant and chop them. I prefer the little Japanese style aubergines, for this and in general. They're not at all bitter like the monstrous aubergines one finds in the supermarket, and so require no salting. I also like to peel them as I don't care for the peel. But if you do, by all means, eat it.

To your chopped eggplant, add a quantity of chopped red bell pepper, red onion, and garlic, all to your liking. All of these are roughly chopped as they will be puréed at the end. Toss all of these in olive oil, salt, pepper, and a pinch or two of cayenne, as you fancy. Spread the mixture onto a baking sheet in a single layer and roast for 45 minutes in the oven. Spreading them in a single layer will allow them to color rather than steam, which is your goal when roasting vegetables.

Once they're slightly cooled, tip the whole lot into the food processor. Add a good squeeze of fresh lemon juice and a dollop of tahini, then whiz away. Adjust the seasoning, adding more salt, pepper, or cayenne as needed. If required, or desired, a good slug of olive oil might be in order.

I like to enjoy this at room temperature, but it should, of course, be stored in the refrigerator. It's better the next day, after everything has had a chance to marry. As such, when I make it for a party, I make it ahead of time, one of my cardinal rules for entertaining. Not only is this a time saver, but it turns out more delicious.

Bitch's Best Cheesecake

I pulled a Nigella last night. You know how, at the end of the episode, she is caught raiding the fridge in the middle of the night, noshing on something delicious. Well, I did just that. I had baked a cheesecake to take to my pottery class. I'm known for many things, but my cheesecake is legendary, end of story. And after everyone in class had had their way with all its luciousness, there was still a piece left, which I stashed in the fridge when I got home.

But I couldn't resist it. Who could? I mean, really, if you don't like it, I don't think I want to know you. So midnight found me with my slice of cheesecake in my pj's watching an episode of The Golden Girls. It just seemed appropriate.

Here is the basic cheesecake recipe, which I then embellish as the mood strikes me. Sometimes I change the cookies used for the crust, sometimes the flavorings for the filling, and almost always the topping. But this is the basic, tried and true.

Bitch's Best Cheesecake

3 cups cookie crumbs
1 stick unsalted butter, softened
32 ounces cream cheese, room temperature
2 cups sugar
4 eggs
slurp of vanilla

Preheat your oven to 350º. Blitz your cookies in the food processor until you have the required amount of crumbs. Tip these into a bowl and mix in the butter by hand until it is well incorporated. Press the buttery crumbs into the bottom and up the sides of a 9 inch springform tin. Wrap the bottom of the tin in a double layer of foil and bake for 10 minutes. Meanwhile, whip the cream cheese and sugar until smooth. Add the eggs and vanilla. Once the crust has baked, turn down the oven to 325º. Pour the filling into the pan and bake for one hour and 15 minutes, until it's just slightly set in the middle and a teasing brown on top. Turn off the oven, open the door slightly, and let cool in the oven for an hour. Chill well before topping and serving.

Note: I use ginger snaps for the crust most often. Very, very rarely do I use graham crackers. I've been known to use shortbread or chocolate sandwich cookies, too. Do not melt the butter when mixing with the crumbs, else I will come to your house and spank you. For the filling, sometimes I will add a bit of lemon zest, if there happens to be a lemon about the kitchen. Sometimes I'll use a liquer instead of vanilla or some other extract. For toppings, I've gone simple with just berries or more elaborate.

For this particular cheesecake, the crust is ginger snaps with a vanilla flavored filling. It is topped with a jar of my delectable summer solstice preserves of blueberry and cherry. Stay tuned for other variations.

Bitch's Best Brownies

I love the Two Fat Ladies, Jennifer Paterson in particular. I've pictures of the pair, mostly Jennifer, hanging about my kitchen, along with Julia Child, Simone Beck, and my grandmothers. They're like little kitchen goddesses. I've always wanted the complete set of episodes of the Two Fat Ladies, waiting and waiting for that day to arrive. Well, child, finally they're all coming out on DVD in the US and I've mine preordered. Hoohah!

So, in celebration I decided to do some baking, something in honor of the Reubenesque pair, something they would enjoy themselves. It had to start with a pound of butter. That's right, you heard me, a whole freakin' pound, four sticks of golden deliciousness. What I ended up with was one and a half square feet of the most delectable and delicious brownies ever known to man. Child, they'd make you wanna smack yo' Granny!

Bake these right now. You will be so glad that you did.

Bitch's Best Brownies

1 pound unsalted butter
28 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
6 eggs
1 1/2 tablespoons vanilla
2 cups sugar
1 1/2 cups flour
1 teaspoon salt

Preheat your oven to 350ºF and butter a half sheet pan (12x18). Line with parchment paper and butter the paper. In a saucepan, melt the butter. Remove from heat and stir 16 ounces of the chocolate chips and the unsweetened chocolate into the butter to melt. Meanwhile, combine the eggs, vanilla, sugar, and salt, then add the chocolate mixture. Stir in the flour, then the remaining chocolate chips. Spread the batter into the prepared pan and bake for 30 to 35 minutes.

Note: These are fudgy brownies. If you like cakey brownies, too bad. Use good chocolate, please, as well as good vanilla. These are basic, but delicious, brownies. Feel free to stir in nuts or any other sort of deliciousness. Do not overbake these brownies, or you'll be sorry.

Pasta with a "P"

That's pasta with a 'p', not basta with a 'b', cause a 'p' goes puh, not buh.

Last night I made one of my quick and easy suppers. Like dear Nigella, I always seem to have frozen peas on hand. I also always try to have some sort of pasta about, usually spaghetti. So it was a perfect night for pasta with a 'p'. In this case the 'p' stands for pasta, peas, pecorino, and pepper, of the freshly ground black variety. The 'p' can also stand for parmiggiano, but last night I had pecorino.

There are no real quantities, just enough for a mess, as we say in the hills. So I will just give you the instructions.

Pasta with a 'P'

Take a quantity of pasta, the quantity you want to eat, and cook it al dente. Please do not overcook the pasta and please do salt the boiling water liberally, after the water has come to a boil. Not only will it take longer for the water to boil if you put the salt in at the start, but you can also pit your pot. As for the pasta, anything you have on hand will do, though, to be honest, orrichiette will hold the little peas better. Whilst the pasta is cooking, gather your frozen peas, your cheese of choice (pecorino or parmiggiano), fresh ground pepper, and butter, the only ingredient without a 'p'. Before draining the pasta, reserve some cooking liquid, then toss the pasta with the other ingredients, adding more of any of them to suit your fancy and adding pasta water if it all becomes too dry and to amalgamate the sauce, as it were.

Bitch's Best Toffee Blondies

Gourmet Mavis and I had a sleepover at chez moi this past weekend. For dinner, we had lentils Provençal and extra garlicky garlic bread with loads of butter. For dessert, I had baked a batch of these earlier in the day.

These scrumptious little treats will make you wanna smack yo' mama! No lie! What delectable little morsels they are! And highly addictive to boot! Make a batch, now!

Bitch's Best Toffee Blondies

1/2 cup unsalted butter, melted
1 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups all-purpose flour
1 cup toffee bits

Preheat the oven to 350º. Line the bottom and sides of an 8-inch square pan or baking dish with aluminum foil, with a bit of overhang on two sides. Cream the butter and sugar until smooth, then beat in eggs, vanilla, and salt. Add the flour and beat until well combined, then stir in the toffee bits. Spread the batter into the pan and bake until golden brown, about 30 minutes. Cool blondies completely in the pan. Lift the blondies from the pan with the foil and cut into 16 squares.

Notes: Again, I cannot stress enough the importance of good vanilla extract, not essence and NOT imitation. I use Madagascar vanilla. It is divine!

And while the original recipe does say to let the little dears cool completely before cutting, there is nothing like a slightly warm toffee blondie with a cold glass of milk! Yum!

Lentils Provençal

As Gourmet Mavis would say, I love a good bean. And I love pulses, too. Lentils, beans, peas, and I are close friends indeed, especially since I'm vegetarian. But we have always been. These ones here are simple and delicious, a delightful accompaniment to some other main or as the main event itself.

Lentils Provençal

1 cup French green lentils

2 medium leeks, chopped

2 medium onions, chopped

4 ribs celery, chopped

3 carrots, chopped

3 cloves garlic, minced

2 tablespoons tomato paste

1 1/2 cups vegetable stock

1 1/2 teaspoons herbs de Provence

salt and pepper to taste

jigger of red wine vinegar

In a heat-proof bowl, add the lentils and cover with boiling water. Let stand for 15 minutes whilst you get on with the chopping of the veg. Sauté the leeks, onions, celery, and carrots in olive oil until the onions are translucent. Stir in the garlic and herbs and sauté for about a minute, then add the tomato paste and jigger of red wine vinegar and stir. Add stock and bring to a simmer. Drain the lentils and add to pot. Simmer for about 20 minutes until the lentils are tender. Adjust the seasoning with salt and pepper to your liking.

Note: I cook this, as with most things, in my wonderful enameled cast iron Dutch oven. I just adore that pot. It always sits on top of the hob, ready for action. Also, as always, I add a good pinch of red pepper flakes to the mix as well.

When I say a jigger of red wine vinegar, I mean a 'mountain' jigger and not a bartender's jigger. In the mountains, we don't fuss with such things as bartender's tools. There's really no rhyme or reason or standard amount to be honest. It would be like trying to explain how much is in a mess of greens. Just splash some in.

Shortbread

I adore shortbread. Well, I should say that I adore good shortbread. Some store bought American varieties leave much to be desired. But these little gems do not. While there are a host of different ways of making these sparkle with extra razzle dazzle, the simple, unassuming shortbread is just so delicious to have with a cup of tea, or hot chocolate. Do enjoy!

Shortbread

3/4 pound butter, room temperature
1 cup white sugar
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour

In an electric mixer with the paddle attachment, combine the butter and sugar thoroughly. Add the vanilla and then mix in the flour. Turn the dough out and shape into a flat disk. Wrap this in plastic cling and put it into the fridge to chill for at least 30 minutes before preceding. Once chilled, roll the dough out to about 1/2 inch thickness and cut into rounds. Place on a parchment lined baking sheet and bake in a preheated 350º oven for about 15 to 20 minutes, until the edges begin to lightly brown. Let cool before devouring them.

Note: Use real vanilla extract. Bad things happen to people who use imitation vanilla.

Vegetarian cottage pie

Cottage pie or shepherd's pie? In the real world of carnivores, I know that it is not just semantics. One is beef, the other lamb, or so I'm told. But when one is preparing a faux pie, not a faux pas, what should one call it? I like the idyllic sound of shepherd's pie. But, I suppose, since I'm using faux beef, it should, therefore, be cottage pie.

I'm sure it's not traditional in any sense, least of all because I'm making it with soy. But I don't care. It's tasty and I like it. But I must say, even though I am using soy, I am using real cream and butter in the potatoes. Mashed potatoes deserve and require real cream and real butter, to my way of thinking. At the very least, one should use half and half. Do not use milk. If you have an aversion to cream and butter, then I suggest you cook something else. The same goes for cheese. I like cheese on top of this, and I do mean cheese. I don't mean some manky, orange shreds from a packet. I mean cheese, real cheese. So, do use real cream, real butter, and real cheese. Your taste buds will thank you.

Vegetarian cottage pie

1 medium onion, minced
2 ribs celery, minced
2 carrots, minced
3 cloves garlic, minced
12 ounces soy 'beef' crumbles
1 tablespoon tomato paste
1 cup vegetable stock
2 to 2 1/2 pounds potatoes
1 parsnip
salt and pepper to taste

Peel and dice the potatoes and parsnip. Put them into a saucepan and cover with water. Bring to a boil and cook until tender. Meanwhile, sauté the onion, celery, and carrot until the onions are translucent. Then add the garlic and stir for about a minute. Add the soy crumbles and tomato paste. Stir in the stock and simmer until the liquid has thickened a bit. Once the spuds and parsnips are done, drain them and then put them back into the pot. Add a good knob of butter, a good slurp of cream, and salt and pepper. Mash them thoroughly, adjusting the seasoning as required, and adding more butter and cream if desired. Tip the 'beef' mixture into a casserole and then smooth the potatoes over the top. Grate some good cheddar over the potatoes and pop into a 375º oven until the cheese is all melty and the potatoes browned a bit.

Note: I also add a healthy pinch of red pepper flake whilst sautéing the veg. I just like things spicy. As for the parsnip in the mash, I like it. I adore the sweetness of the parsnip. If you can't be bothered, don't worry. Do season the potatoes properly once mashed. There's nothing worse than horrid mashed potatoes. I think both components of this pie should be able to stand alone, their marriage just being the penultimate culinary event. As for the cheese, I use Dubliner cheddar. I feel it's only right.

ps. If I'd had some frozen peas in the freezer, they would have gone in with the veg, too.

Mini lemon cheesecakes

As I've stated before, I make a mean cheesecake. But sometimes, you don't want to go to all of that trouble. Sometimes you just want a little bite of cheesecake, and these fit the bill. Granted, they're not as sinfully delicious as my full-sized cheesecake, very few things are. But they go down a treat and are easy peasy. And, just as with ordinary cheesecake, the variations are endless. The principle for each variation is the same: cookie crumb base with cream cheesy center. How you flavor the filling and what type of cookie you use is arbitrary. Most often, mine are lemon. But they could easily be any other type of citrus or fruit, chocolate, or all manner of other sweet.

This receipt gives you enough filling for 24 delectable little morsels.

Mini lemon cheesecakes

1/2 cup cookie crumbs
8 ounces softened cream cheese
1/2 cup white sugar
1 egg
zest of two lemons
juice of two lemons

Line two mini muffin tins with paper cups. Fill the bottom of each one with a teaspoon of cookie crumbs from cookies you've blitzed in the food processor. Beat together the remaining ingredients and spoon on top of the cookie crumb base. Bake at 350ºF for 10 to 12 minutes.

Note: I let these cool and top each one with a dollop of fresh whipped cream. If you can find a delectable lemon sandwich cookie, use those for the crust. But they must be delectable, not rubbish. Otherwise, I would recommend shortbread.

Again, for any other type of citrus, just substitute the desired fruit: lime, orange, tangerine, etc. If you want another type of fruit, I would add a teaspoon of vanilla extract to the filling, in place of the zest and juice, and a tablespoon of cream, to make up for the volume. Once they're baked off and cooled, top with a fruit compote, adding whipped cream to be extra luscious.

Hoisin glazed 'chicken' and vegetables

As it's Lunar New Year, I thought I would usher in the year of the rat/mouse with something gingery and delicious. Once I set my mind upon it early in the day, I could just taste what I was imagining. It was a test of sorts as I'm having the Soul Sistahs over for lunch on Saturday and wanted to serve something for Lunar New Year. What I concocted was thoroughly enjoyable, served with steamed jasmine rice, and I think it will go down a treat with the Soul Sistahs.

Kung hei fat choi!

Hoisin Glazed 'Chicken' and Vegetables

2 tablespoons oil
1/4 cup minced onion
3 cloves garlic, minced
1 inch ginger, minced
8 ounces soy 'chicken' strips
16 ounces sugar snap pea stir fry mix
1/3 cup hoisin sauce
1/3 water
pinch five spice powder
pinch red pepper flakes
dash tamari
dash toasted sesame oil
salt and pepper to taste

In heavy pot, sauté the onion in the oil until softened and translucent. Add the 'chicken' strips and saute until slightly browned. Stir in garlic, ginger, red pepper flakes, and spice powder for a few seconds, until fragrant. Add hoisin sauce and water, along with the vegetables. Stir to combine. Cover and simmer until vegetables are tender-crisp and sauce has slightly thickened. Add tamari and sesame oil, adjusting salt and pepper as desired.

Aloo gobi

I simply adore Indian food. It makes me feel all warm and cozy like nothing else can. The complexity of the seasoning, the warmth, the fragrance...I'm in heaven. The cuisine has to be my all time favorite.

Here is a delectable little receipt for a much maligned and forgotten vegetable: the cauliflower. I, personally, adore cauliflower, raw or cooked. As there are potatoes in the dish as well, and it's not particularly saucy, I forgo a rice pilaf.

Aloo gobi

1 pound potatoes, peeled, cooked, cooled, and cubed
4 scallions
1 head cauliflower
4 tablespoons olive oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1 teaspoon ground coriander
salt and pepper to taste

Cook the potatoes whole and let cool. Cube them before beginning with the aloo gobi. Chop the scallions and cut the cauliflower into florets. Heat the oil in a large pan and cook the cumin seeds and mustard seeds until they begin to pop. Add the other spices, scallions and cauliflower. Cook over medium-high heat until the cauliflower is caramelized in places. Add 1/2 cup of water, cover the pan, and cook for 10 minutes, turning down the heat a bit. Take off the lid, add the potatoes, and adjust the seasoning. Cook an additional 5 minutes or so, until the potatoes are heated through the cauliflower is done to your liking.

Note: As I like things spicy, I also add a healthy pinch of red pepper flakes along with the other spices.

Pumpkin custard pie

When I think of Thanksgiving, I think of pumpkin pie. And not just any pumpkin pie, but Nanna's* pumpkin pie. It's not your run of the mill pumpkin pie. It's actually a pumpkin custard pie, and so I have named it as such here.

For years I coveted this receipt, and others, and wouldn't share them with anyone. But those days are over. Besides I'm presenting it here as it was written down by Nanna, which isn't exactly the way she made it. I learned to make this pie with her as instructor, not just by following directions. So I know those little quirks that make it taste just like Nanna's and shan't reveal them. I know, I'm a bitch.

As for the crust, this year I opted for simplicity. I detest having to clean the kitchen surfaces after rolling pastry. I just do. So this year I decided I would make a crumbling sort of pastry that I could just press into the bottom of the tart pan. It was super easy and came out a treat.

Pumpkin custard pie

3 cups pumpkin pureé
1 1/2 cups brown sugar
1/2 cup white sugar
5 eggs
12 ounces evaporated milk
3 tablespoons all-purpose flour
3 tablespoons melted unsalted butter
2 cups milk, scalded
1 1/2 teaspoons pumpkin pie spice
1 tablespoon vanilla
pinch of salt

Mix the flour, salt, and spice through the pumpkin. Dissolve the brown sugar in the milk and then it, along with the evaporated milk, to the pumpkin. Whip the eggs and white sugar until very light, then add the vanilla. Add the egg mixture to the pumpkin mixture. Whisk in the melted butter. Pour the mixture into an unbaked pastry shell. Bake for 10 minutes at 425ºF. Reduce the heat to 350ºF and bake about 40 minutes or until a tester comes out clean.

For the crust, I combine 2 cups all-purpose flour, 1/4 cup sugar, a pinch of salt, and 12 tablespoons of cold, unsalted butter in a food processor. Pulse the mixture until it is the consistency of a crumble topping or shortbread dough. Press the dough into the bottom and up the sides of a 9 inch tart pan with a removable bottom.

Note: If using canned pumpkin, which I always do, 2 cups or one 15 ounceish can is sufficient. The can may be 14 ounces or 16 ounces. I'm not sure. I just use a small can of good ol' Libby's pumpkin pureé. Also, there will be enough filling for at least two pies, so be prepared. This pie is equally delicious made with sweet potato pureé.

*To find out more about Nanna, you'll have to visit my other blog.

I can cook, too

Cause I can bake too...my oven's the hottest you'll find!

I've a lot receipts, or recipes if you will. I like calling them receipts. Most call them recipes. I have a lot of them, that's the point. I collect them from numerous sources: friends, relatives, television, magazines, etc. Most of the ones I've retained have gone untested. Of course, I have multiples of the same thing. But there are little caveats from these multiples that I like. I enjoy adapting recipes and I'm not opposed to jamming two together for one fabulous outcome.

My attitude toward food is not the average American's attitude of food. I detest and despise the sameness of American food, how everything seems to be cheese covered and drown in some sort of sauce or condiment. I like to take my time with food. Actually, I should that I prefer to take my time with food. There is nothing I like better than a long meal with friends, where the conversation is just as important as the delicious food. My European friends avow that I have a more European sensibility toward life and, indeed, food. I like to think that I do as well.

I'm a member of the Slow Food movement. I don't like to cook or bake from a mix. I prefer fresh flavors and seasonal fare. I adore ethnic food (if it's Asian, I'm there), but can let me Southern roots shine in the kitchen as well (my banana pudding will make you wanna smack yo' mama).

With the plethora of receipts in my possession that are not already bound in some delicious and inspiring tome, I have tried and tried to come up with a system of organization that reflects my personality and my way of thinking when it comes to cooking. I know what I want, but haven't found the perfect means of achieving it.

First off, I want ultimate, master receipts. I make a mean cheesecake and hardly ever do it the same way. I want an entry entitled cheesecake, with all of the basics needed and then all of the variations. I want the entry to be filed under desserts, but I also want it to be filed under baked goods. I want it filed under its main ingredients, cream cheese to be sure, but also under various themes that I have employed in the past, by flavor, etc. I want an image, a delicious image. I want the receipts to all be in one handy place. And I want to be able to go to that place and find the receipts of a particular type easily. If I know that I want cheesecake, then I want to see all of the cheesecakes. If, on the other hand, I have some cream cheese or some lemons, I want to see all of my recipes that include cream cheese or lemons.

And there's the rub. So far, the best I've been able to come up with is a binder with the recipes in sheet protectors. But when you go to organize them by ingredient and theme, it gets tiresome. You need multiple copies of the same item, and I don't want that. They don't all have pictures, in fact most don't. I don't like the way they look with notes scribbled in the margins. I just don't like it. But I do want a fabulous book of fabulous receipts.

I don't want to wait until I have that fabulous book to have my fabulous collection. So a new blog is in order. I struck upon it last evening on the drive home. What I want is exactly like a blog. A blog gives me space to comment and note without it being sloppy. A blog gives me a place for a gorgeous image of my own. And I can tag the entries with the different themes and ingredients, allowing me to search by the tags. And it's a wonderful way for me to share recipes with friends.

So now there is In the Kitchen with Krafty Bitch. Please enjoy.