Saturday, November 25, 2017

Pumpkin Pie

I am always adapting and tinkering with my favorite recipes. Here's the latest version of an old favorite. You can really taste the pumpkin because it is not overly sweet. We like to eat it for dinner.

Pumpkin Pie

1/2 cup granulated sugar
1/8 cup of dark molasses
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon Kosher salt (half if using regular salt)
1/2 teaspoon ground ginger (or 1 teaspoon finely grated ginger root)
2 large eggs
1 small can of pure pumpkin (15 oz.)
1 can of evaporated milk (12 fl. oz.)
1 home made nine inch unbaked whole wheat pie shell (4-cup volume)

Directions for making the pie:
Read below, prepare crust first!
Mix sugar, dark molasses, cinnamon, salt, ginger and eggs in large bowl. Whisk in pumpkin puree and evaporated milk. Pour into the (prebaked 5 minutes) crust.
Bake pie in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 more minutes or until knife inserted near center comes out clean. Cool on wire rack.

Some bakers use sweetened condensed milk so I tried it but I discovered that it is cloyingly sweet and drowns out the pumpkin taste compared to a pie made with evaporated milk and 3/4 cup sugar. The evaporated milk pumpkin pie is much more like Indian Pudding and tastes like a food!

Pie Crust
(I pre-bake my crust at 350 for 5 minutes.)
1 cup of whole wheat flour
1/2 cup corn oil (add a tablespoon of cold water if needed).
3 tablespoons brown sugar (the sugar is the glue, holding the crust together)
1-2 teaspoons Kosher salt (less if using regular salt or white flour)
(if white sugar is what I have I add molasses to make brown sugar)

Mix flour and oil with fingers so it is pebbly then add a little bit more so it becomes like Play-Doh consistency. Press into pie pan with fingers. Prick dough with fork and make pressed fork pattern on edge. It is very sticky and hard to handle but hang in there, it will be delicious.

Tuesday, August 22, 2017

Michael Rushlow's Potato Salad

Pressure Cooker German Potato Salad
Recipe type: Side Dish
Cuisine: German
Author: Michael Rushlow
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Serves: 4
A speedy pressure cooker preparation of the classic warm German Potato Salad


6 slices thick-cut bacon (about ½ lb.)
2 lb. red potatoes, cut in ½"-3/4" chunks
1 onion, finely chopped
½ cup chicken broth
½ cup apple cider vinegar
1 splash worcestershire sauce
1 tablespoon prepared mustard (grainy or Dijon both work fine)
½ teaspoon celery seed
1 tablespoon sugar
salt and pepper
3 tablespoons finely chopped flat-leaf (italian) parsley


Put pressure cooker pot over medium high heat
Roughly chop the raw bacon (you can leave it whole if you have a large pot, but I do it this way because it fits better)
Put bacon in pot and fry until crisp (around 15 min. total)
Remove with a slotted spoon to a plate
In the bacon fat, saute onions until translucent (do not brown)
Chop the crisp bacon fine and add back to the pot
Add potatoes to the pot
Add in vinegar, broth, worcestershire sauce, mustard, celery seed, sugar and a little salt and pepper
Turn heat to high, cover pressure cooker and bring to high pressure
When high pressure is reached, lower heat to maintain high pressure and set timer for 5 minutes
When timer sounds, remove from heat and let sit for two minutes then do a cold water release
Adjust salt and pepper to taste
Stir in the parsley, then let it cool (it can be served warm, or put in the refrigerator to be served later (I served it cold).

Tuesday, April 11, 2017

Everybody Eats

Years ago I went to the Columbus Day festival on federal hill and a man hawking sausage and peppers was shouting "Everybody eats!" I laughed and he changed his phrase to "get your sausage and peppers here."

The Urban Mermaid

I have been LAZY about posting here. I've been posting all of my food related posts on my other blog,

Thursday, January 19, 2017

Potato Salad and Coleslaw and a Chicken Stir Fry

I just took my five pounds of potatoes and made German Potato salad in my Presto pressure cooker and then I mixed up a bucket of coleslaw. I hope to make a lemon peanut soy sauce and hot sauce dressing for cubed chicken, to be eaten with these other foods. When I am insatiably hungry I need to cook a lot, in advance of mealtime. This way I know there will be food ready and that it will last for a few days.