"Everything good? Like what?" he asked slowly. For a split second, I was tempted to list all his most loathed foods. "Oh, don't worry, honey, I just threw beets, mushrooms, cottage cheese, crappy chocolate, and mango into a pumpkin and let her bake." Instead I told him the truth: bread and cheese and bacon, lots of garlic and scallions and cream. "Oh," he said. "That is all good."
Boy, was it ever! It's the comfiest of comfort foods.
Matt wants to serve this with Thanksgiving dinner. If I had two ovens, I'd agree. I don't see any workable way to cook this and a turkey and have them both be finished at the same time. I'll definitely be serving this during Thanksgiving week, though. In fact, I may be serving this once every week while pumpkins are in season.
Dorie says it's better to eat this fresh than to have leftovers. Perhaps that's true, but the leftovers are still pretty damn good.
Conclusion: LOVE IT.
For book club last night, I baked Lime-Marshmallow Pie (pg 77 of Ready for Dessert). It was good, but there were a number of things I would change about it. For one thing, three tablespoons of melted butter was not enough to moisten 1.5 cups of graham cracker crumbs. It looked dry to me, but I thought maybe when I pre-baked the crust, the butter would melt and fuse the crumbs together, so I didn't add more. In the finished product, there was a thick layer of loose graham cracker crumbs under the pie.
|It looked so pretty before I cut it.|
The marshmallow topping tasted good (homemade marshmallows always do, though, don't they?), but it was extraordinarily difficult to slice. Between the un-crusty crust, the invisible custard, and the way the marshmallow stuck to the knife, these slices win no awards for presentation.