Autumn Markets

Growing up in Alaska and having big gardens and our own greenhouse makes me cherish the wholesome vegetables that were so easy to come by in my childhood.  Thanks to parents who fifty odd years ago lead the way with the importance of the simple, fresh-from-the-earth vegetables and berries in place of commercially anemic ones,  enables me to especially appreciate the lovely farmers’ markets we have here in London.

Last weekend we made a family outing down to the famous Borough Market by the Thames.  It was a lovely dry autumn day to get out and select the best produce available.  The beautiful enormous Coeur de Boeuf tomatoes, perfectly ripe,  inspired me to make and share with you the easy preparation for Pizzaiola Tartines. 

Cutting up a few ripe tomatoes into a bowl (deseed only if you prefer) with the addition of sliced spring onions,  green olives, freshly snipped parsley and oregano, drizzled with extra virgin olive oil, salt and pepper, magic, you are ready to roll.  No exact science of measurement is needed here.   

Toast several slices of your favorite bread, butter and quarter, removing the crusts only if you want to be fancy.  Spoon the tomato mixture onto the toast quarters, top with a thin slice of mozzarella and enjoy.  This is the perfect starter when you want to relax with a glass of wine, munch, visit and share with friends.  They have always been a favorite in my cooking courses.

A Cook Book Treasure

A gift of “The Joy of Cooking” from my elderly mother a couple of years ago brought up pleasant childhood memories of delicious family meals.  From this book she took great care to prepare wonderful foods for our family living in Alaska.  

The gift is the latest updated version.  There are many earlier ones that she followed while we were growing up.  Like for many Americans, “The Joy” was and remains the bible for home cooking in our family.  From yeast breads, meats, vegetables to desserts, we were presented with sumptuous feasts. 

I was home this summer when the rhubarb was ripe.    Mother (now 93) and I got out to make a harvest.   From  “The Joy”, we found the rhubarb creme pie recipe we had followed when I was living at home years ago.  This served a la mode with vanilla ice cream is to die for.  Our family, now with grown siblings, and their children, all gathered around enjoying this family classic.  

I’ve been working on my own cook book that I hope to share in the near future.  It is based on favorites from my cooking courses with children over the years.  I’m hoping it will be regarded as another one to use time and again.  

Two Ways to Make Pumpkin Pie

My husband and I were recently in France visiting friends who have relocated there.  Johana, their daughter, pulled me aside and said, " Judy, let’s make pumpkin pie like we did in your cooking course." 

Soon we were trekking off to the store for the ingredients.  No tinned pumpkin or evaporated milk was available but we found beautiful fresh pumpkin cut in pieces we judged about right for a pie as well as cartons of whipping cream.  Back in the kitchen we roasted, cooled and peeled the pumpkin.  That with enough whipping cream, eggs, sugar,  and a touch of ground spices of cinnamon, cloves and ginger were soon churning in the blender.  While the pumpkin was roasting we put together the ingredients for the pastry and partially baked the pie shell.  Last we added the liquid pumpkin custard and baked.  

There were ten of us that night enjoying a small piece of pie with a dollop of more whipped cream on top.  Johana said it wasn’t fair that she ended up with such a small serving when it was her idea to make the pie.  

You too can create this lovely autumn treat the speedy way millions of American do by using tinned pumpkin and evaporated milk as both are available in many U.K. grocery stores.  The recipe is on the pumpkin tin.  So easy.  

Tips to Make the Best Ever Pumpkin Soup

What is better during these cooler autumn days than hot homemade soup?  

Since Halloween is only days away, pumpkins and squash are in abundance.  

Why not take a few minutes to make a pumpkin or butternut squash one?  Many recipes are out there.  I’ll give you a couple of tips that I’ve found make the preparation easier and the final product more tasty.  

First, to avoid feeling like all thumbs and down right clumsy with peeling either the squash or pumpkin, side step the process and roast the vegetable instead.  This is accomplished by using a large knife to cut the butternut squash in half or the pumpkin (choose a small one) in quarters.  The seeds and strings can be scraped out using a tablespoon.  

Place the prepared vegetable cut side up on a roasting tray and position in the middle of a 200C/400F oven for about 40 minutes or until a knife is easily inserted into the flesh.  I also recommend pouring a little water into the cavities before roasting to prevent drying.  Once cooked through, remove and let cool.  Peel the skin off with a paring knife and one’s fingers.  The resulting flesh is then ready to be weighed out for the amount required in your soup recipe.

For extra thickness, nutrition and a touch of sweetness, add one or two peeled carrots to the ingredients of your soup recipe.  When all the vegetables are cooked to the soft stage, turn off the heat and puree with a hand held stick blender.  Enjoy!