le pain n'est pas perdu

Hello friends!

Over Christmas break, my mom and I were talking about my plans to become a food photographer. We both agreed that in order to get my work out there, I needed to start a food blog. As I began to rack my brain for ideas, my brilliant mother pointed out that I was already halfway there--my study abroad blog, Pass the French Toast, could easily be revived as a food blog. (Isn't she so smart?)

So now, after a much needed makeover, Pass the French Toast is back! I have lots of things planned, and it's going to be really fun, so you may want to start following or something :)


and, guess what. I am getting started right away! Tonight's post is going to be some photos you may have already seen if we are facebook friends or if you follow my photography blog, BUT I am also going to include the recipes and some tips- so don't tune out just yet!

A Day in the Life of a Pumpkin Farmer

This was a project for my art direction class. The photos were shot in Moorpark, CA back in November, when pumpkins were actually in season, but you can use canned pumpkin purée for all the recipes so you don't need to wait until fall to try them out. And, as an added bonus, all of the recipes freeze well so don't worry about eating it all at once (since I am single, I have to freeze everything so it doesn't go to waste! This is probably not as big of a problem for anyone else.) The idea for this project came from a book I read when I was little about a poor family that ate potatoes for every meal. I came to the conclusion that I would much rather be a pumpkin farmer than a potato farmer.

Pumpkin Waffles

3 eggs
1 pound can of pumpkin
3/4 c. vegetable oil
1/2 c. milk
1 t. vanilla
2 1/2 c. flour
1 2/3 c. sugar
1 1/2 t. baking soda
1 ¼ t. salt
1/2 t. nutmeg
3/4 t. cinnamon
1/4 t. ground cloves
pinch of ginger

1. Beat the eggs until fluffy. Add pumpkin, oil, milk, and vanilla.
2. Sift all dry ingredients together and add a little at a time to wet mixture, stirring until just moistened. Do not over mix.
3. Spray waffle iron lightly with nonstick spray. Pour scoopfuls of batter into waffle maker. Possible toppings include whipping cream, toasted walnuts, carmelized pears, maple syrup and cinnamon.




*Tip: For best results, use Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, available at Williams-Sonoma and Sur la Table. It is a bit pricey, but tastes so much better than anything you can find at the grocery store.

Pumpkin Bread

15 oz pumpkin

2 2/3 c sugar

1/2 c water

4 eggs

1 tsp vanilla

1 c oil 

mix together until well combined.

3 c flour

1/4 tsp  salt

2 tsp baking soda

2 tsp cinnamon

2 tsp nutmeg

2 tsp ground cloves

sift together. stir into pumpkin mixture, and mix well. 

1c chopped nuts

1/2 c raisins, craisins, or chocolate chips

add to mixture. pour into greased and floured pans. bake at 350 for 1 hour, until a toothpick inserted in the center comes out clean. It could take an extra 15 to 30 minutes depending on the size of your pans. Cool in the pans for 10 minutes, then cool on a cooling rack. makes 2 loaves

For muffins: bake 20 minutes at 350

I definitely had one of these muffins for breakfast every day last semester. If you're storing them in the freezer, just microwave it for about 15 seconds, and then I like to top it with a little Nutella. 

 

Pumpkin and Pear Soup

Ingredients:
2 teaspoons canola oil
1/2 cup chopped onion
1/2 chicken stock
1 15-ounce can pumpkin
2 1/2 cups half and half
1 3/4 cups pear nectar
1 teaspoon fresh, grated ginger
1/4 teaspoon white pepper
1/4 teaspoon rosemary or sage
2 ripe bosc pears, peeled, cored and sliced thin
2 teaspoons extra virgin olive oil
1/2 teaspoon brown sugar
optional: 1-2 sprigs fresh sage

Directions:

1. In a large saucepan, sautée onion with canola oil. Add ginger and dried sage or rosemary as onions start to get soft.

2. Add chicken stock. Bring to boil. Reduce heat and simmer, covered, about 10 minutes or until onion is very tender; cool slightly. Do not drain.

3. Add pumpkin. Using an immersion blender, purée until smooth. Stir in half-and-half, pear nectar, and add salt and white pepper to taste. Cook and stir until heated through.

4. (optional) Separate fresh sage from stem. Gently wash and dry. Lightly oil a nonstick 10 inch sautée pan with extra virgin olive oil over medium heat. Add the sage leaves. Stir and turn gently until they start to brown on both sides. Remove from heat and set aside.

5.  Using the same pan, sautée pear slices about 7 minutes, or until they start to soften. Add brown sugar. Keep stirring until brown sugar is dissolved and the pears start to carmelize, another 5 minutes. Remove from sautée pan and dice into 1/4 inch pieces. 

6. To serve, garnish the soup with diced pear and browned sage leaves or fresh chopped rosemary. Ladle into soup bowls.  Makes 6 servings.

The ice cream photographed above was store bought, but I am looking forward to trying this recipe from Williams Sonoma when its not 0 degrees outside! 

Pumpkin Ice Cream

Ingredients:

1 cup fresh pumpkin puree or canned
  unsweetened pumpkin puree

1 tsp. vanilla extract

2 cups heavy cream

3/4 cup firmly packed dark brown sugar

5 egg yolks

1/2 tsp. ground cinnamon

1/2 tsp. ground ginger 

1/4 tsp. salt

Pinch of freshly grated nutmeg

Directions:

In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate for at least 3 hours or up to 8 hours.

In a heavy 2-quart saucepan over medium heat, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes.

Meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.

Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl.

Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.

 Enjoy, and bon appétit!
Heather