Pumpkin Pie-Off

I made a pumpkin pie for a party last weekend but completely neglected to note anything about it (it wasn't an incredible feat of baking, I used a frozen crust and the recipe off the Libby's can... can't mess with a classic).  However, today at work we have two: one from Flour and one from Domenic and Anthony's in Norwood.  The D&A pie was purchased through Community Servings' Pie in the Sky program, where area bakeries donate Thanksgiving pies that are then purchased by anyone for $25, with proceeds going to Community Servings' programs (delivering meals to the terminally ill).  Great cause, great pies.

On to the battle...

Domenic and Anthony's on the left, Flour's on the right

Domenic and Anthony's was good, if a little overcooked.  Not an overly remarkable crust, but nothing wrong with it.

Not surprisingly, Flour stood out, even if this one was a little undercooked.  Superior filling -- more pumpkiny, better spices, though a little mushy -- and a flaky crust that would have been even better had it been given the time to crisp up a bit more.

Overall, both a little disappointing, but I suppose it's not too surprising given that I'm sure both of the bakeries bake hundreds of them for pickup today.  I say make your own, even if you outsource the crust.

On lunch

I count myself extremely lucky to work more-or-less down the street from Barbara Lynch's Sportello.  Not only is it a great place to go out for lunch (as infrequently as that may occur), they have a phenomenal take-out selection.  In addition all sorts of baked goods, the refrigerated case is filled with soups, salads, pastas, and polentas, and a bakery case contains the flatbread pizza of the day, in addition to more salads and sandwiches premade on mini baguettes.

 (my phone really does not do this justice)

Today I chose the amazing spicy tomato soup (in the restaurant, it's served with cheese crostinis) which came with a slice of the bread of your choice (whole grain for me; a generous amount), and wild rice salad with feta and pine nuts (and golden raisins, parsley, red bell pepper, and red onion).  Great texture with a light dressing, slightly sweetened by the raisins.

And a pistachio macaroon, of course.

I heart my coffee

This is my attempt at a mobile post... And this is my new favorite mug. Pantone forecasts colors -- suggested names for this one are red hot, post box, lady bird, and my personal favorites, roof tile and paprika.

live from Somerville...

Everyone does a stint in Slummervile, right?  Ha, really, it's fine, I'm closer to friends and have tons of little ethnic places to check out.  I'll be eating my way through Harvard, Porter, and Davis Squares over the next few months; more on that to come.

Now that I've finally settled in I've started to get back to my normal routine, which involves a lot more cooking.  I've also discovered Smitten Kitchen, which may be my new favorite blog.  Great recipes, even better photography... I love it.  I think I need a more high tech camera or sophisticated software to achieve the level of photographic greatness on so many food blogs, but for now my little point and shoot will have to do.

Meet my new roommate, Swift.  Her favorite foods include Kleenex and paper towels.  She does not, however, enjoy raw onion or swiss chard.  Shocking.

Tonight I tried a recipe from SK's archives -- Curried Lentils with Sweet Potatoes and Swiss Chard.  It was delicious; lentils cooked al dente contrasting with creamy sweet potatoes and just the right amount of curry and garam masala.  A little brightness at the end from lime juice and zest, it was a perfect fall one-dish meal that I can't wait to have for lunch tomorrow.

SK's photos are, of course, much nicer.  I tend to exclude garnish when cooking for myself unless it's a crucial ingredient, but they certainly do add to the aesthetics of the dish.  Check them out on the link below.

Curried Lentils With Sweet Potatoes and Swiss Chard
Adapted from The New York Times 11/14/07 <http://www.nytimes.com/2007/11/14/dining/142arex.html?ref=dining>

Yields 8 to 10 side-dish servings; 6 main-course servings.

2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 1-inch piece fresh ginger root, peeled and grated
1 1/2 teaspoons garam masala
1 1/2 teaspoons curry powder
1 jalapeño pepper, seeded if desired, then minced
4 to 5 cups vegetable broth as needed
2 pounds orange-fleshed sweet potatoes, peeled and cut into
1/2-inch cubes (about 4 cups)
1 1/2 cups dried lentils
1 bay leaf
1 pound Swiss chard, center ribs removed, leaves thinly sliced
1 teaspoon kosher salt, more to taste
1/2 teaspoon ground black pepper
1/3 cup chopped fresh cilantro
Finely grated zest of 1 lime
Juice of 1/2 lime
1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores
1/4 cup chopped scallions, for garnish.

1. In large saucepan, heat oil over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeno. Cook, stirring, for 1 minute.

2. Stir in 4 cups broth, sweet potatoes, lentils and bay leaf. Increase heat to high and bring to a boil; reduce heat to medium, partially cover, and simmer for 25 minutes. (If lentils seem dry, add up to 1 cup stock, as needed.) Stir in chard and salt and pepper, and continue cooking until lentils are tender and chard is cooked, about 30 to 45 minutes total.

3. Just before serving, stir in cilantro, lime zest and juice. Spoon into a large, shallow serving dish. Garnish with almonds if desired and scallions.