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Basic Edamame

Course: Appetizers
Keyword: Basic Edamame, Entertaining, Healthy, Sides, Snacks, Vegetables, Vegetarian

Basic Edamame

Basic Edamame Recipe
ACTIVE TIME: 6 minutes
TOTAL TIME: 6 minutes
Yield: 1 pound
Steamed in the microwave, these protein-packed pods are a healthy and easy snack.
The soybean is a culinary chameleon that, due to its unique chemical attributes, has managed to work its way into our daily lives in innumerable guises, many of which are delightfully edible: Tofu, soy sauce, miso paste, soybean oil, soy crackers and even dry-roasted versions of the beans themselves.
If picked young and green, the beans are referred to as edamame, and are delicious steamed with a sprinkle of salt.
This recipe first appeared in Season 12 of Good Eats.
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  • 1 pound edamame, fresh or frozen, shelled or in the pod
  • 1/4 cup water
  • 1/2 teaspoon kosher salt
Basic Edamame Recipe
ACTIVE TIME: 6 minutes
TOTAL TIME: 6 minutes
Yield: 1 pound

Procedure

  • Combine the edamame and water in a large microwave-safe bowl. Microwave on high power for 4 to 6 minutes. Drain any excess water, toss with salt to taste, and serve.

Crunchy Chickpeas

 

Course: Appetizers
Keyword: Crunchy Chickpeas, Entertaining, Healthy, Snacks, Vegetarian

Crunchy Chickpeas

ACTIVE TIME: 10 minutes
TOTAL TIME: 1 hour 40 minutes
Yield: 4 servings
Roasted chickpeas tossed in salt and sumac make a healthy and easy snack.
This application is inspired by a curiously crunchable concoction called "leblebi" found in the region around Corum in Turkey. The traditional recipe is slightly time-consuming, but luckily, there's a faster and easier way to make these craveable roasted chickpeas.
This recipe first appeared in EveryDayCook.
Photo by Lynne Calamia
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ACTIVE TIME: 10 minutes
TOTAL TIME: 1 hour 40 minutes
Yield: 4 servings

Procedure

  • Heat oven to 350ºF.
  • Drain the chickpeas in a colander and rinse well. Dry the chickpeas with a few whirls in a salad spinner. Remove the chickpeas from the salad spinner onto a paper towel-lined half-sheet pan. Top with another layer of paper towels and roll, pat to dry further.
  • Remove the paper towels from the sheet pan and toss the chickpeas with the olive oil and salt. Bake for 30 minutes.
  • Turn off the oven and leave the chickpeas to dry and become crispy, approximately 1 hour.
  • Toss the still-warm chickpeas with the sumac and cayenne pepper. Cool completely before consuming or storing.

Hummus

 

Course: Appetizers
Keyword: Dips, Entertaining, Game Day, Healthy, Hummus, Make-Ahead, Snacks

Hummus

Super smooth hummus recipe in a white bowl topped with paprika
ACTIVE TIME: 20 minutes
TOTAL TIME: 4 hours 20 minutes
Yield: 8 to 10 servings
Slow-cooked chickpeas and creamy tahini make this garlicky hummus extra smooth.
Ridiculously nutritious and vice-grip versatile, chickpeas are the most widely consumed legume in the world. Packed with protein, plus zinc and iron, chickpeas provide a very good plant-based replacement for meat, especially in that ubiquitous Near and Middle Eastern dip called hummus.
I recommend topping with olive oil and sumac, a Mediterranean spice (not the same plant as American poison sumac) that tastes kind of like a cross between lemon juice and paprika.
This recipe first appeared in Season 14 of Good Eats.
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Slow Cooker Chickpeas

  • 7 cups water
  • 1 pound dry chickpeas, sorted and rinsed
  • 1/4 teaspoon baking soda

Hummus

  • 1 pound Slow Cooker Chickpeas
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon ground cumin
  • 1/3 cup tahini, stirred well
  • 5 tablespoons freshly squeezed lemon juice
  • 1/4 cup extra-virgin olive oil, plus extra for service
  • Powdered sumac and/or smoked paprika, to taste, optional

Specialized Hardware

2 1/2-quart slow cooker
Food processor
Super smooth hummus recipe in a white bowl topped with paprika
ACTIVE TIME: 20 minutes
TOTAL TIME: 4 hours 20 minutes
Yield: 8 to 10 servings

Procedure

Slow cooker Chickpeas

  • Place the water, chickpeas, and baking soda in a 2 1/2-quart slow cooker. Cover and cook until tender, on high heat for 4 hours or on low heat for 8 to 9 hours. Drain and set aside.

Hummus

  • Place the chickpeas in the bowl of a food processor along with the garlic, salt and cumin. Process for 20 to 30 seconds. Scrape down the sides of the bowl, add the tahini and process for another 15 seconds.
  • Add the lemon juice and 1/4 cup of the reserved bean liquid and process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil and process another 20 seconds or until smooth.
  • To serve, transfer the hummus to a bowl and drizzle with additional olive oil and sprinkle with sumac or smoked paprika if desired.

AB’s BBQ Potato Chips

 

Course: Sides & Salads
Keyword: AB's BBQ Potato Chips, Entertaining, Game Day, Hacks, Sides, Snacks, Summer

AB's BBQ Potato Chips

Barbecue flavored potato chips made with applewood smoked potatoes and homemade spice mix
ACTIVE TIME: 15 minutes
TOTAL TIME: 30 minutes
Yield: 4 servings
Applewood smoked potatoes and a homemade spice mix give these chips authentic barbecue flavor.
For years, I've been trying to make BBQ chips that are as good as what you can get in a bag. The trick? Smoke the potatoes.
If you don't have an honest-to-goodness exhaust hood, you should either do this outdoors (I keep a butane cooktop on hand for just such occasions) or pull the battery out of your smoke detector…or cover it with foil.
If you find that your chips get a little soft overnight, simply reheat on a sheet pan in a 350°F oven for 5 minutes. They'll re-crisp as they cool.
Note that "chile" powder and "chili" powder aren't quite the same. "Chile" powder is nothing but ground chile peppers. "Chili" powder is typically composed of "chile" powder and spices such as cumin, black pepper and salt.
This recipe originally appeared in EveryDayCook.
Photo by Lynne Calamia
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Specialized Hardware

Mandoline
Steamer basket or Steel Lotus
Coffee/spice grinder
Cast-iron Dutch oven
Candy/fry thermometer
Spider strainer
Barbecue flavored potato chips made with applewood smoked potatoes and homemade spice mix
ACTIVE TIME: 15 minutes
TOTAL TIME: 30 minutes
Yield: 4 servings

Procedure

  • Soak the wood chip in water for 30 minutes.
  • Slice the potatoes widthwise into 1/8-inch-thick rounds — a mandoline with a 2mm blade is perfect for this. Arrange the potatoes on a steamer basket or Steel Lotus, dividing them into thirds and staggering any overlapping pieces.
  • Line an 8-quart stockpot with aluminum foil and set the drained wood chips in the bottom. Set the Steel Lotus in the pot over the wood chips, cover, and set over high heat. Turn on your fan or vent hood and smoke the potato slices for 20 minutes, then remove the pot from the heat. If you’re using a steamer basket, you’ll have to work in 3 batches, steaming each batch for 10 minutes.
  • While the potatoes smoke, combine the paprika, brown sugar, onion powder, salt, chili powder, and garlic powder in a food processor or a small coffee grinder reserved for spices. Pulse to combine and the spices form a fine powder. Set aside.
  • Remove the Steel Lotus or steamer basket from the pot and remove the potato slices to clean paper towels—this wicks away any residual moisture to prevent splattering oil later.
  • Heat the peanut oil in a 4-quart cast-iron Dutch oven fittedwith a candy/fry thermometer over medium-high heatto 300ºF.
  • While the oil heats, line a large mixing bowl with paper towels. Carefully add the potato slices one at a time to the hot oil. Using a spider strainer, fry 6 to 8 slices at a time in the hot oil until golden brown and crisp, 3 to 4 minutes. Remove the chips with the spider and hold over the oil to drain as much excess oil as possible. Move the finished chips to a paper towel-lined bowland shake to remove additional oil. Adjust the heat as necessary to maintain 300ºF, frying the potatoes in small batches.
  • When the final batch has finished frying, move the chips to a large brown paper bag. Sprinkle the chips with the spice mixture, fold the top of the bag over to seal and shake. Serve immediately.

Buffalo Wings

 

Course: Mains
Keyword: Appetizers, Buffalo Wings, Chicken, Entertaining, Game Day, Meats

Buffalo Wings

No-Fry Buffalo Wings
ACTIVE TIME: 15 minutes
TOTAL TIME: 2 hours 5 minutes
Yield: 12 wings
Making the crispiest, juiciest buffalo wings doesn't require frying.
Deep-fat frying is the norm because it crisps the skin and renders out most of the subcutaneous fat that can make buffalo wings taste flabby. But most American cooks lack access to commercial fryers. Luckily, we do have ovens.
The problem with oven-roasting wings is that relatively high temperatures are required to produce crisp skin, and that can generate a lot of smoke. The trick is to steam them first to render out a lot of the fat. Then you cool them to tighten the skin before roasting them in the oven.
Yes, there’s a bit of labor involved, and yes…it’s worth it. You can steam your wings in three batches, or you can grab some simple supplies from the hardware store and build yourself a Steel Lotus.
This recipe first appeared in Season 11 of Good Eats.
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  • 12 whole chicken wings
  • 6 tablespoons unsalted butter
  • 1 clove garlic, minced
  • 1/4 cup hot sauce
  • 1/2 teaspoon kosher salt

Specialized Hardware

Steamer basket or Steel Lotus
No-Fry Buffalo Wings
ACTIVE TIME: 15 minutes
TOTAL TIME: 2 hours 5 minutes
Yield: 12 wings

Procedure

  • Load a 6-quart saucepan with a steamer basket or Steel Lotus and 1 inch of water in the bottom. Turn heat to high, cover, and bring to a boil.
  • Remove the tips of the wings and discard or save for making stock. Using kitchen shears or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce heat to medium,and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a metal or oven-safe cooling rack set in a half-sheet pan lined with paper towels and refrigerate for 1 hour.
  • Heat oven to 425ºF.
  • Replace the paper towels with parchment paper, then return the rack with the wings to the half-sheet pan. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook until meat is cooked through and the skin is golden brown, about another 20 minutes.
  • While the chicken is roasting, melt the butter in a small bowl and add the garlic. Pour garlic-butter mixture, hot sauce, and salt into a bowl large enough to hold all of the wings and stir to combine.
  • Remove wings from oven and transfer to the bowl and toss with the sauce. Serve warm.
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Frittata

 

Course: Breakfast
Keyword: Brunch, Eggs, Entertaining, Gluten-Free, Italian

Frittata

Fluffy oven-baked frittata with ham and cheese, served as a versatile egg dish resembling an egg pizza, perfect for any meal.
ACTIVE TIME: 10 minutes
TOTAL TIME: 20 minutes
Yield: 6 servings
Have ham and cheese for breakfast in what's basically a fluffy oven-baked omelet. The Italians call it a frittata, and it distinguishes itself from a French omelette because it is flat rather than folded and firm rather than creamy.
And since you don’t have to fold it, you can pile on whatever you want as long as it’s either very small or precooked. Think of it as an egg pizza, perfect for any time of day.
This recipe first appeared in Season 7 of Good Eats.
Photo by Lynne Calamia
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  • 6 large eggs, well beaten
  • 1 ounce grated Parmesan cheese
  • 1/2 teaspoon freshly ground black pepper
  • Small pinch kosher salt
  • 1 tablespoon unsalted butter
  • 1/2 cup chopped roasted asparagus
  • 1/2 cup chopped country ham
  • 1 teaspoon chopped fresh parsley leaves
Fluffy oven-baked frittata with ham and cheese, served as a versatile egg dish resembling an egg pizza, perfect for any meal.
ACTIVE TIME: 10 minutes
TOTAL TIME: 20 minutes
Yield: 6 servings

Procedure

  • Heat the broiler to high. Set a rack in the upper third of the oven.
  • Put the eggs, cheese, pepper, and salt in a medium mixing bowl and stir together using a fork.
  • Heat a 10-inch nonstick, oven-safe pan over medium-high heat for about 3 minutes. When the pan is hot, add the butter and brush it around the surface of the pan. Add the asparagus and ham to the pan and sauté until heated through, about 3 minutes. Pour the egg mixture into the pan and stir with a silicone spatula. Cook until the egg mixture has set on the bottom and begins to set on top, 2 to 3 minutes. Sprinkle with parsley.
  • Place the pan under the broiler until lightly browned and puffy, 2 to 3 minutes. Remove the frittata from the pan and cut into 6 wedges. Serve immediately.

Seoul Special

 

Course: Mains
Keyword: Beef, Korean, Meats, Seoul Special

Seoul Special

Korean Seoul special dish with marinated beef, vegetables, and rice
ACTIVE TIME: 1 hour
TOTAL TIME: 1 hour 30 minutes
Yield: 4 servings
This meaty mashup is a blend of an old San Francisco diner classic from the '20s called Joe's Special and a recipe from the other side of the Pacific that shares many of its ingredients: bibimbap. It's a late-night nosh I call Seoul Special, and it goes a little something like this.
This recipe first appeared in Season 1 of Good Eats: Reloaded.
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  • 2 tablespoons gochujang (Korean red chili paste)
  • 1 tablespoon finely grated palm sugar or dark brown sugar
  • 1 tablespoon plus 2 teaspoons rice vinegar, divided
  • 2 teaspoons toasted sesame oil
  • 6 ounces chuck roast, trimmed of excess gristle and silver skin, cut into 1 1/2-inch cubes, and chilled
  • 6 ounces sirloin steak, cut into 1 1/2-inch cubes and chilled
  • 1 cup packed kimchi, thinly sliced, divided
  • 2 tablespoons ketchup
  • 1/2 teaspoon fish sauce
  • 6 large eggs
  • 1 teaspoon soy sauce
  • 5 tablespoons peanut oil, divided, plus extra if needed
  • 10 fresh shiitake mushrooms, thinly sliced (about 4 cups)
  • 2 teaspoons kosher salt, divided
  • 1 tablespoon finely grated fresh ginger
  • 2 cloves garlic, finely chopped
  • 1 (10-ounce) box frozen spinach, cooked, drained, squeezed dry, and then picked apart again
  • 5 scallions, thinly sliced on the bias (1 cup)
  • 4 cups leftover takeout-style white rice
  • 1 teaspoon toasted sesame seeds

Specialized Hardware

Food processor
11-inch straight-sided saute pan or 15-inch wok
Korean Seoul special dish with marinated beef, vegetables, and rice
ACTIVE TIME: 1 hour
TOTAL TIME: 1 hour 30 minutes
Yield: 4 servings

Procedure

  • Whisk together the gochujang, palm sugar, 2 teaspoons of the rice vinegar, and the sesame oil in a medium bowl and set aside.
  • Pulse the chuck and sirloin in a food processor until it resembles a coarse, medium grind, 8 one-second pulses. Add the gochujang mixture and pulse two more times to combine. Transfer to a medium bowl, cover, and refrigerate for 30 minutes.
  • Stir 1/2 cup of the kimchi together with the remaining 1 tablespoon vinegar, along with all of the ketchup and fish sauce and set aside.
  • Whisk the eggs with the soy sauce until homogenous.
  • Heat a large sauté pan or wok (about 15 inches in diameter) over high heat for at least 5 minutes, then add 2 tablespoons of the peanut oil, followed by the mushrooms and 1 teaspoon of the salt. Sear, undisturbed, for a minute and a half, then stir and continue cooking until the mushrooms develop well-browned, crispy edges, about 2 minutes. Remove the mushrooms from the pan and drain on a paper towel-lined plate.
  • Add 1 tablespoon more peanut oil to the pan, followed by the ginger, garlic and remaining teaspoon of salt. Count to three, and then add all of the meat and marinade. Cook, stirring constantly, until the meat is no longer pink, about 5 minutes. When the pan is almost dry, add the kimchi mixture and stir, scraping up any browned bits stuck to the bottom of the pan.
  • Add the spinach to the pan and cook, stirring, for 1 minute. Add the eggs and reserved mushrooms and continue to cook, stirring constantly, until scrambled and set, 30 seconds to 1 minute. Fold in the scallions and immediately transfer to a large serving bowl. Set aside while you fry the rice.
  • Heat the remaining 2 tablespoons of the peanut oil in the now-empty sauté pan over high heat just until it shimmers. Add the rice to the pan, mashing it into a thin layer, and cook undisturbed until you hear it start to crackle, about 5 minutes. Stir in the remaining 1/2 cup of kimchi and cook until just heated through, about 1 minute. Portion into 4 bowls, top with the scramble, and garnish with sesame seeds. Serve.

Fondue: Finally Reloaded

 

Course: Appetizer
Keyword: Appetizers, Cheese, Fondue: Finally Reloaded, French, Swiss, Vegetarian

Fondue: Finally Reloaded

Fondue Finally Reloaded from Good Eats
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
Yield: 8 appetizer servings
Way back in the year 2000 on a show called Good Eats, I made fondue that, frankly, never stood a chance. From the cheese to the hardware and even the booze, none of it quite worked.
After some tinkering, I've finally found a fondue I can and truly love.
If you don’t have a small Dutch oven, you can also make this in a double boiler composed of a glass or stainless-steel mixing bowl set over a pot of simmering water. If you go that route, you’ll need to serve the fondue with hot water underneath, or it will set up fairly quickly.
Oh, and don’t throw out your leftovers. Simply return solidified fondue to the pot, break it up with a spatula, add 1/4 to 1/3 cup of wine, and melt over low heat, stirring constantly and switching to a whisk when you can. It won’t be 100% as good as freshly made, but it’ll be close.
This recipe first appeared on Season 1 of Good Eats: Reloaded.
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  • 1 clove garlic, peeled and halved
  • 1 cup acidic white wine, such as sauvignon blanc
  • 2 tablespoons fruit-based brandy, such as applejack
  • 1 tablespoon freshly squeezed lemon juice
  • 2 1/2 cups grated Emmenthaler cheese
  • 2 cups grated Gruyere cheese
  • 1 cup grated Gouda cheese
  • 1 tablespoon cornstarch
  • 1/4 teaspoon freshly ground white pepper
  • 1/2 teaspoon prepared horseradish
  • Bread, for serving

Specialized Hardware

2-quart cast-iron Dutch oven with lid
Digital instant-read thermometer
Fondue Finally Reloaded from Good Eats
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
Yield: 8 appetizer servings

Procedure

  • Rub the inside of a small, 2-quart Dutch oven with the cut garlic, then add the wine, brandy, and lemon juice. Place over medium heat until the liquid reaches 135°F, or it just begins to steam.
  • While the liquid is heating, thoroughly toss the cheeses together in a large bowl with the cornstarch and white pepper.
  • When the liquid hits 135°F,start stirring in the cheese, one handful at a time, using a spatula. Wait until the last addition is almost melted before adding the next.
  • When all the cheese is in the pot, increase the heat slightly and switch from the spatula to a whisk. Whisk constantly until the mixture lightens in color and is smooth. Add the horseradish and continue whisking until the fondue pours off the whisk in a ribbon and coils on the surface of the cheese like a rope before dissolving, about 5 minutes.
  • When the cheese is melted, remove from the heat, place the lid on the pot, and take to the table. Serve alongside bread chunks for dipping. I like to mix up torn and toasted pieces of sourdough, pumpernickel, and challah. Some folks will tell you to serve vegetables...whatever.

Cacio e Pepe

 

Course: Mains
Keyword: Cacio e Pepe, Cold Water Method Pasta, Italian, Pasta, Vegetarian

Cacio e Pepe

Cacio e Pepe from Good Eats: Reloaded Season 1
ACTIVE TIME: 40 minutes
TOTAL TIME: 40 minutes
Yield: 4 servings
Pasta water is a magical thing. Packed with starchy goodness, this leftover cooking liquid can transform ordinary store-bought pasta into something special.
One of the most famous dishes to exploit its marvels hails from Rome and goes by the name cacio e pepe, which roughly translates to "cheese and pepper." It's one of the best pasta dishes there is. Here's how I do it.
A note on cooking pasta: Few things in the culinary realm are worse than overcooked pasta, so keep an eye on it. If it’s not ready the first time you taste it, keep checking every 30 seconds thereafter.
This recipe first appeared in Season 1 of Good Eats: Reloaded.
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  • 3 cups finely grated pecorino Romano cheese
  • 1 1/2 cups finely grated Parmesan cheese
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons freshly ground black pepper, plus more for serving if desired
  • 1 pound dry spaghetti
  • 2 tablespoons kosher salt
  • Cold water, for cooking the pasta
Cacio e Pepe from Good Eats: Reloaded Season 1
ACTIVE TIME: 40 minutes
TOTAL TIME: 40 minutes
Yield: 4 servings

Procedure

  • Combine 2 3/4 cups (100 grams) of the Pecorino, all of the Parmesan, the olive oil, and the 2 tablespoons (14 grams) pepper in a large, deep mixing bowl. Work the ingredients together with the back of a wooden spoon until a thick paste forms, 2 to 3 minutes. Set aside while you cook the pasta.
  • Combine the pasta and salt in a 3-quart, straight-sided sauté pan. Add enough cold water to just barely cover the pasta and measure 1 1/2 inches deep total. Cover, set over medium-high heat, and bring to a boil, about 10 minutes.
  • When the water reaches a boil, remove the lid and decrease the heat to medium to maintain a simmer. Stir the pasta every minute or so, making sure the ends of the noodles stay submerged and that they aren't sticking together.
  • After the pasta has been simmering for 5 minutes, ladle 1 cup of the cooking water into a measuring cup, then slowly drizzle 3/4 cup of that water into the cheese paste, mixing until smooth, about 2 minutes.
  • At this point, check the pasta for doneness; you want it to be just barely al dente as there'll be some carryover cooking in the next step. If it isn’t al dente, continue to check on the pasta every 30 seconds until you are happy with it.
  • Use tongs to lift the pasta out of the cooking water and allow to briefly drain before adding to the bowl with the cheese paste. Grasp the pasta with the tongs and stir and toss vigorously for 2 minutes. (Really use a lot of elbow grease here — this is not a light toss.) The pasta will continue to release starch and the sauce will emulsify. After around 1 1/2 minutes, you will see cheesy water magically transform into a proper sauce. If you find your sauce clumping, add a bit more of the reserved pasta water and continue working the pasta.
  • Portion the pasta into four bowls, top with the remaining Pecorino and additional black pepper, if desired, and serve immediately.

Whole Pumpkin Pie Soup

 

Course: Soups & Sandwiches
Keyword: Entertaining, Fall, Gluten-Free, Holidays, Soups, Thanksgiving, Whole Pumpkin Pie Soup

Whole Pumpkin Pie Soup

Whole pumpkin pie soup served inside a baked pumpkin.
ACTIVE TIME: 15 minutes
TOTAL TIME: 2 hours 15 minutes
Yield: 4 servings
Creamy and savory pumpkin soup served inside...what else? A whole pumpkin.
In colonial times, when the American home had but one oven (the fireplace), most cooking was done either in a pot or a "pie," a dish cooked inside a temporary vessel made of dough. The resulting crust was meant for containment rather than consumption and was so hard and flavorless that even the pigs shied from them.
Now, let’s consider the pumpkin. It can be hollowed out, filled with goodness, and parked by the fire to slowly simmer. The gourd is tough enough to hold whatever is in it, yet unlike crusts or “coffins” as they were called, the pumpkin’s inner flesh cooks during the process bringing flavor and nutrients to the party. Thus, pumpkin “pies” were born, and I offer this version to honor that tradition. Is it what most of us think of as a pie? No. Is it delicious? Heck yeah it is. And you can compost the pot when you’re done.
This recipe first appeared in Season 14 of Good Eats.
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  • 1 whole (4-pound) baking pumpkin, rinsed
  • 2 teaspoons vegetable oil
  • 1 tablespoon unsalted butter
  • 1/2 small yellow onion, diced
  • 1 teaspoon kosher salt
  • 1 cloves garlic, minced
  • 1 small apple, peeled, cored, and diced
  • 1 cup low-sodium chicken or vegetable broth
  • 1/2 cup heavy cream
  • 2 ounces goat cheese
  • 1 teaspoon fresh thyme leaves

Specialized Hardware

Immersion blender
Whole pumpkin pie soup served inside a baked pumpkin.
ACTIVE TIME: 15 minutes
TOTAL TIME: 2 hours 15 minutes
Yield: 4 servings

Procedure

  • Heat oven to 375°F.
  • Make a lid from the top of the pumpkin by cutting around the stem at a 45-degree angle. Make sure the opening is large enough to work within. Remove the seeds and fibers with a metal spoon or ice cream scoop. Reserve the seeds for another application, like pumpkin seed brittle. Brush the exterior of the pumpkin and lid with oil. Oil a round casserole dish large enough to hold the pumpkin and put the pumpkin inside.
  • Combine the butter, onion, salt, garlic, apple, broth, and cream in the hollow pumpkin. Replace the lid of the pumpkin to cover. Bake for 1 1/2 hours.
  • Remove the lid. Carefully stir in the cheese and thyme, and bake for an additional 30 minutes, uncovered. Remove the pumpkin from the oven and use a large metal spoon to gently scrape some of the inner flesh off the walls and into the soup. Puree with an immersion blender to desired consistency, being careful to avoid the sides and bottom of the pumpkin. Serve immediately...that's right, inside the pumpkin.