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Real Pumpkin Pie

November 26, 2014 by Kristin

Not that pie made with canned pumpkin isn’t real pumpkin pie… But pie made with fresh pie pumpkins is most certainly the way pumpkin pie was intended to be made. And it’s the way I intend to make my pumpkin pies as long as pie pumpkins are in reach.

The process of roasting the pie pumpkins added about ten minutes of active kitchen time and an hour of inactive kitchen time to the process, but the smell of your home and the wow from the crowd is totally worth it.

Fresh pumpkin, fresh ginger, specialty spices – this pie is worthy of being renamed a pumpkin spice pie. And I just can’t wait to serve this pumpkin spice pie for the third time this week!

*Recipe below adapted from this recipe.

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Shrimp & Grits For 2

November 19, 2014 by Kristin

I woke up over the weekend with a massive craving for homemade breakfast. Homemade waffles to be exact. But when I went into the kitchen, I realized I used up the last of the coconut milk and waffles just weren’t in the cards. And it was freezing outside, so going to the store just wasn’t an option.

But what I did have was all of the ingredients for shrimp and grits {super odd, right?}. So never having made shrimp and grits before, I mixed and stirred until I had myself a warm breakfast that was way more delish than I could have ever anticipated. I posted a proud picture on Instagram and thought about one thing that would transform this already fab dish into something amazing – lobster stock.

And I was right. Lobster stock was a game changer. The grits were creamy and complex without feeling heavy like restaurant grits {filled with milk and cheese} and they balanced perfectly with simple shrimp and eggs.

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I Made Cheese!

October 10, 2014 by Kristin

Ever since watching Francesco make cheese in Italy, I’ve been dying to attempt homemade goat’s milk mozzarella. I found this recipe, utilized Amazon Prime to order rennet and citric acid, and procured some local goat’s milk. I mean… why not?

I read the recipe over and over. And still I quartered the recipe, confident that my lack of patience would create a cheesy disaster. And at one point, it did. I misinterpreted what the half gallon of salt water mid-way through the recipe text would be used for and didn’t quarter it (why wasn’t this listed with the ingredients above?!}. My cheese looked beautiful, until it didn’t. I had a gooey, queso mess on my hands.

I managed to salvage a bit of the cheese by draining, reheating, and leaving overnight in the fridge. And what I had the next day was some seriously delicious, flavorful, almost-the-right-texture mozzarella! A permanent mental note of my mistake has been made and I will definitely be making this recipe again the next time I need a cheese fix.

Vegan Mashed Potatoes With Garlic Chives

September 11, 2014 by Kristin

My entire life, I’ve been fooled into thinking that mashed potatoes take so long to make and are so special that they are a side reserved only for Thanksgiving and Christmas. And even after years of being one of the kitchen leads during the holidays {knowing that mashed potatoes are not tough} they still feel like a special occasion thing.

With that said, nothing particularly special happened today to warrant mashed potatoes. I’m about to finish my first restaurant project {the construction portion}. And I’m about to head to Italy for the trip of a lifetime. But nothing out of the ordinary happened that called for mashed potatoes today.

But as I wandered around Whole Foods after yoga {an atypical 40-ish minutes of wandering}, I kept thinking about potatoes. And not quite the holiday potatoes I’m accustomed to, but vegan potatoes with garlic chives that I would later confuse by pairing with a steak. Vegan potatoes with garlic chives that my steak-eating roommate said was the best part of his meal.

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