I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Monday, January 20, 2014

Chocolate-Pumpkin Tart

Chocolate-Pumpkin Tart

Make the crust:

20 chocolate wafer cookies
2 T sugar
3 T unsalted butter, melted, plus more for pan
4oz semisweet chocolate, melted

Preheat oven to 350.  In a food processor, pulse cookies and sugar until finely ground.  Add butter and pulse until crumbs are moistened.  Press crumbs into the bottom (but not sides) of a 9" removable-bottom tart pan.  Place tart pan on a rimmed baking sheet; bake until set, about 12 minutes.

Pour chocolate onto warm crust.  Spread with a spatula.  Freeze until chocolate is firm, about 5 minutes.  Brush sides of tart pan with butter.  Set aside.

Make the filling:

1 1/2 C canned pure pumpkin puree
1 egg
1/2 C heavy cream
1/4 C packed light brown sugar
1/4 C pure maple syrup
1/2 tsp pumpkin pie spice
1/4 tsp salt

In a bowl, whisk together pumpkin, egg, cream, sugar, maple syrup, pumpkin pie spice, and salt.  Pour filling into prepared crust; bake on a rimmed baking sheet until set, about 45-50 minutes.  Cool 1 hour at room temperature; refrigerate 1 hour.  Remove the tart pan sides.

Mexican Beef & Hominy Soup

Mexican Beef & Hominy Soup

2 lbs stew mean, cut into 3/4" cubes
1 onion, chopped
2 cloves garlic, minced


1 - 2 Tb chili powder
1 tsp ground cumin
3 qts beef broth

14.5 oz diced tomatoes, including juice

2 lbs butternut squash, cut into 3/4" cubes
2 stalks celery, diced diagonally, 1/4" thick
4 oz diced green chili

2 15oz cans white hominy - organic & NON gmo
sour cream
fresh cilantro, chopped

In a large pan over high heat, bring beef, onion, garlic, and 1/2C water to a boil.  Add salt, pepper, and oil.  Reduce heat to medium, cover, and simmer for 15 minutes, stirring occasionally.  Uncover and cook over high heat, stirring often, until juices have evaporated and meat is browned, 10 - 20 minutes.

Add chili powder and cumin, stir about 30 seconds.  Add broth and tomatoes.  Cover and bring to a boil, then reduce heat and simmer 1 hour.

Add squash, celery, and green chili; cover and return to a boil.  Reduce heat and simmer, covered, until squash and beef are tender when pierced, about 15 minutes.  Stir in hominy and return to a boil.  Salt and pepper to taste.

Serve with a dollop of sour cream and a sprinkle of fresh cilantro.