Archive for November, 2009

Pear and Plum Cobbler

November 13, 2009

Sometimes the fruit that you carefully select from the supermarket as the prettiest specimin with the least bruises turn out to be kind of blah tasting. That’s what happened to the last batch of plums and pears I bought. I haven’t quite figured out when things are in season, so sometime the fruit that strikes my fancy isn’t quite the best choice.

So what’s a girl to do? Bake cobbler!

I’m not sure if the texture of this turned out like a traditional cobbler is supposed to be, but it sure was tasty. Especially with a big scoop of creamy, rich, vanilla ice cream.

A big thank you to the boyfriend for google-ing this recipe for me. I adjusted it to the amount of fruit I had available.

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Pear and Plum Cobbler

1 plum (thinly sliced)

2 pears (thinly sliced)

3/4 cup sugar

3 Tbsp cornstarch

1 cup flour

1 tsp baking powder

2 Tbsp brown sugar

1/4 cup butter

1/4 cup milk

1 egg

1. Combine sliced fruit, 3/4 cup sugar, and cornstarch in a 9×9″ square pan until fruit is well coated. Let rest for ~30 minutes.

2. Stir together flour, baking powder, and brown sugar.

3. Cut in butter until mixture resembles a coarse sand.

4. Mix in flour and egg until well combined.

5. Spread batter over fruit.

6. Bake in a preheated 325F oven for 45 minutes.

Pumpkin, Pumpkin, Pumpkin!

November 2, 2009

My last few photographed endeavors have all involved….guess what….pumpkin!

1. Pumpkin Curry

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“It tastes like Japanese curry!” my roommate exclaimed upon tasting a spoonful of leftovers I’d heated up for dinner. “Can I have another bite? Can you make it again???”

I used Japanese pumpkin, but the curry paste was a “Golden Curry” from a Chinese supermarket.

This lovely seasonal curry recpie that I got from my mother goes great over rice. Leftovers make for an easy and delicious, but slightly ugly meal.

When I made it fresh a few days ago my boyfriend scarfed down half a pot of rice with the tasty sauce. Afterwards, he wandered aimlessly around the apartment, mumbling about food coma…

Pumpkin Curry

4 cups Japanese Pumpkin, cubed

3 Tbsp vegetable oil, divided

1/4 lb.  pork loin, sliced

1 tsp cornstarch

1 Tbsp soysauce

1/2 a medium onion, diced

1/4 packet of Golden Curry paste

2 oz. coconut milk

Heat 2 Tbsp oil in a large saucepan over medium heat. Add pumpkin, allow 1 side to brown. Turn pumpkin pieces, add 1/4 cup water, cover to steam.

Meanwhile, in a small bowl, combine sliced pork with cornstarch, soysauce, and 1 Tbsp oil.

Once water has evaporated, turn pumpkin and steam again with another 1/4 cup water.

Push pumpkin to the sides of the pan. Add onions and pork to the center. Stir until just cooked through.

Add enough water to cover the pumpkin. Adjust the amout of water depending on how strong/thick you want the sauce. Boil for 10 minutes. (Take a shower and make your boyfriend watch the pot.)

Add the curry paste and coconut milk. Stir to combine. Turn off heat.

Serve over rice. Yummy!

Makes enough to feed 3-4 people depending on hunger and glutton levels 🙂

2. Failed Pumpkin Soup

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Take home lesson: Halloween carving pumpkins are not meant to be eaten.

This dish looked stunning, but the taste was b-i-t-t-e-r!

Simply not a success 😦

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3. Carved Pumpkin!!!

This baby was huge! The image template was printed on an 8 1/2×11 paper and it took up the whole page. Roomie project yay!

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And our awesome balcony lights:

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