Hey Pumpkin...Pie.

You have probably already noticed that there are some pretty big changes going on here at Parsley Sage Rosemary & Thyme!  It has been a long time coming, and I'm finally getting around to accomplishing some of it!  When I started the blog I had design ideas in mind but I was too impatient to get going and start posting recipes that I shoved it to the back burner.  Oopsies!

So, what's new you ask?  Well, I have finally added a Recipe Index where you can quickly find a recipe instead of searching through every post, and a "Blogs I'm Sweet On" section so that you can see all of the wonderful blogs that I've been hooked on lately.

But there is more to come!  There will be some brand spankin' new pictures thanks to Khalilah at Concrete Magnolia!  She's amazing so you should probably drop everything you are doing and go gaze longingly at her blog.  It's so worth it.

Another little someone needs to be named here.  Ms. Ashley Fears who is working on putting together her first blog, The Uniquness of Being, started a fire under my buns to bring these changes to fruition.  So thank you Ash!  As soon as she gets her blog up and running you need to be reading it as well.  I've heard her ideas and they are so fun, you'll love it!  I promise!

Uhm okay, I didn't intend for this to be one big advertisement but...I've got one more for you.  But for a different reason.  A couple of weeks ago on the Acorn Squash Soup post I asked for some comments on your favorite fall recipes.  Brooke from A Bountiful Kitchen (which has so many delicious recipes and beautiful pictures!) responded with, "This looks delicious- as does everything else you post on here. Favorite fall eat would have to be PIE. Pecan, apple cranberry, banana cream, etc, etc. Your blog is just great."  So Brooke, thank you!  I really appreciate your comment.  This pie is for you!

Pumpkin Pie...with homemade whipped cream.

Ingredients:

• 1 unbaked pie crust
• 1 can pumpkin 
• 2/3 cup packed brown sugar
• 1 teaspoon ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• pinch ground cloves
• 1/2 teaspoon salt
• 1/2 cup + 2 tablespoons sweetened condensed milk
• 2/3 cup evaporated milk
• 3 eggs
• 1 egg yolk
• 3/4 cup heavy cream
• 1/2 teaspoon vanilla extract

 For Whipped Cream (optional):

• 3/4 cup heavy whipping cream
• 1/4 cup powdered sugar

1. Gather the goods.

2. Measure out 2/3 cup packed brown sugar.

3. Put canned pumpkin into a saucepan over medium-low heat.

4. Add brown sugar and stir constantly for 5-6 minutes.  This gets rid of the "canned" taste.

5. Measure out 1 teaspoon of ginger and cinnamon, 1/2 teaspoon nutmeg, and a pinch of ground cloves.

6. Remove pumpkin from heat and whisk in spices.

7. Whisk in 1/2 teaspoon of salt.

8. Add 2/3 cup evaporated milk.

9. And then 1/2 cup + 2 tablespoons sweetened condensed milk. 

10. Whisk until well combined and set aside.

11. Grab 4 eggs.  You'll need 3 whole eggs and the yolk of the 4th.

12. In a large bowl whisk the 3 eggs and 1 yolk.

13. Add 3/4 cup heavy cream.

14. And 1/2 teaspoon vanilla.

15. Slowly add pumpkin mixture and whisk until smooth.

16. Grab your unbaked pie crust.  And preheat the oven to 350°.

17. Sometime in the near future I'll give you the recipe for this pie crust.

18. Fill the pie crust with pumpkin pie mixture.

19. Bake for 45-55 minutes.  Or until there is just a little bit of "jiggle" left and the crust is golden brown.

20. Remove from the oven and let cool for an hour or so.  If you're feeling up to it, whip 3/4 heavy cream and 1/4 cup powdered sugar until stiff peaks form for the whipped cream.

21. Top pumpkin pie with whipped cream.  And....

22. Take a bite that is WAY bigger than this one.  Portion control, shmortion control.

Coming up: I ran into someone yesterday who requested Alfredo.  So in order to fulfill promises, it looks like I'll be sharing an Alfredo recipe soon!  Yum!

Momma's Crock-Pot Brisket

Alright, are you ready for a real treat?

As most of you know, Marcia Bell (my lovely mother) was in Boston this past week.  I briefly mentioned our adventures of the week in the last post so, if you're curious...go read that one.  And all of the other posts that you haven't read...Oh wait.  You've read them all!  Right? 

So anyways, this Marcia Bell lady...  Well, guess what?  She can cook.  And I'm awful picky about who I give props to for cooking.  She is the reason a passion for cooking started boiling inside me when I was just a little tot.  And for all of you that have seen pictures from my childhood...I know you are snickering at the fact I called myself a "little" tot.  Very funny.

I have so many great memories with her that took place in a kitchen.

Needless to say, while she was in Boston she prepared a meal for you.  And it was all her, I will take no credit. 

There's nothin' like Momma's cookin'.

Guinness Crock-pot Brisket... 

-with mushroom and onion gravy

-and a side of sweet buttery carrots

 Ingredients:

• 3 tablespoons Olive Oil
• Brisket
• 2 tablespoons Garlic Flakes
• 2 tablespoons Onion Powder
• 1 pint Guinness, or other dark beer
• 2 cups sliced mushrooms
• 1 large yellow Onion
• 4 tablespoons Butter
• 2 tablespoons Brown Sugar
• 1 package baby Carrots
• 2 tablespoons Flour

*Warning: Marcia Bell does not measure ANYTHING.  She's worse than I am.*

1. Heat 2 tablespoons Olive Oil in a pan.

2. Look at that big ole' hunk of brisket!  We are going to sear both sides.

3. Cover both sides of brisket with 1-2 tablespoons garlic flakes.

4. Then 1-2 tablespoons of Onion powder.

6. After brisket is brown on both sides (remember you aren't actually cooking it here, so it shouldn't take long!) place brisket into crock-pot.

7. Pour in one pint Guinness or any other dark beer of your choosing.  Turn on low for 7 hours.

7 hours later...

8.Clean your mushrooms with a damp cloth.  Washing them will take away from the flavor and we wouldn't want that! 

9. Slice mushrooms.  You should have 1-2 cups.  Put these aside for now.

10. Ready to cry?  Grab that onion.

11. Dice and leave several big slices to throw in the crock-pot.

12. Throw those big slices in the pot.  Mmmm.

13. After 7 hours you can go ahead and take out the brisket and place it on a baking sheet.  But don't get rid of the juices!

14. For the carrots...Melt 2 tablespoons of Butter.

15. Add 2 tablespoons Brown Sugar.

16. And the carrots.  Don't worry, they aren't healthy carrots.  Even the boys ate them!

17. Cover and let simmer on medium for 20 minutes.  Stir every 5 minutes to keep the carrots from browning.

18. Combine mushrooms and onions in a skillet with a bit of olive oil.  Actually a stock pot would be better.  We had to switch them out.  Oops.

19. Once the mushrooms and onions are transparent, add 2 tablespoons butter and 2 tablespoons flour.

20. Now add 2 cups of the juices leftover from the crock-pot.

21. Stir for several minutes until thickened.  Salt and pepper to taste. 

22. Slice brisket and place in a large serving dish.  Pour onion/mushroom "gravy"over brisket.

 

23. Look at those delicious carrots!  Sweet and buttery!

 

 24. Eat! Eat! Eat!

And finally...this step is important.

25. Go hug your momma.  Or my momma.  Either one works just fine.

Coming up:  I'm thinking pie.  A pie that will be dedicated to Brooke for her comment on the Acorn Squash Soup recipe.  Thank you Brooke!

Apple Cobbler with Cheddar Biscuits.

Happy October everyone!  Can you believe it's already here?

I sure can't.  But I'm pretty darn excited about it.  If I haven't told you yet, I'm quite smitten with the month of October.  There are so many wonderful things about it....including all sorts of yummy, delightful, delectable, scrumptious food.  Too redundant?  Never.

 So what have I been up to you ask?  Well, let me tell you.  Like I mentioned in the last post, that precious mother of mine is now here.  We've been busy shopping, eating, doing fun touristy things,  and of course a little baking.  Basically everything that a good mother/daughter weekend should consist of.

And guess what else we did?

"You went snorkeling in the Charles!?"  ...Eeek.  Nope, no snorkeling.

"Marcia Bell got a tattoo??" ...Yeah right.

"You met Ryan Reynolds!"  ...I wish.  He is in Boston right now.  Or was a couple of days ago.

You give up?  Don't worry.  It was difficult.  We never do things like this.

We...uh, went apple picking...again. 

Listen, I know the amount of apple related blogs I've posted lately is absurd.  However....I may have one more for you.  One more for now anyways.  I'm not promising the apple recipes will go away forever.  That's asking too much.  Because I like apples.  Especially when I can climb a tree and pluck them off of the tree myself.

Apple Cobbler...with Cheddar Biscuits

-from honey & jam

Ingredients:

• 1 tablespoon unsalted butter, for baking dish
• 1 cup packed brown sugar
• 3 tablespoons cornstarch
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 7-8 apples
• juice of 1 lemon
• 1/4 cup unsalted butter

Biscuits:

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups extra-sharp Cheddar cheese
• 1 1/3 cups cold buttermilk (maybe a little more)

1. Grab those 7-8 apples.

2. Peel and core.

3. Cut into 1/4 inch thick slices.

4. In a mixing bowl combine brown sugar, cornstarch, cinnamon and salt.

5. Mix with your hands.

6. Add the sliced apples and toss gently to coat.

7. Stir in the juice from one lemon.

8. Put into a 3 quart baking dish that has been rubbed with butter.

9. Preheat oven to 375°.  Cut butter into small cubes and place on top of apples.  Let dish sit for about 15 minutes while the oven is preheating.  Cover apples with foil and bake for 20 minutes.

10. Once the apples are in the oven, grate your cheese.

11. Combine 1 tablespoon sugar, baking powder, and salt in a bowl.

12. Whisk.

13.  Add 2 cups of cheese.

14. Make a well in the flour and cheese mixture.  Add buttermilk.

15. Mix until the dry ingredients are moist.  If it's too dry, add more buttermilk 1 tablespoon at a time.

16. Grab your apples out of the oven and get rid of the foil.  Drop biscuit dough on top in 1/4 cup portions.  I had 9 biscuits.  You can do more or less.

17. Sprinkle remaining tablespoon of sugar over the top of the biscuits.

18. Return cobbler to oven and bake without the foil for an additional 30-40 minutes.

19.  The biscuits should be golden brown, the apples tender, and the juices bubbly.

20. Oooh.  Aaaah.

21.  Eat!

Coming up: We've been ogling over the idea of making brisket.  So maybe that?  But the boys have also been begging for pumpkin pie...so maybe that?  Guess you'll just have to wait and see!