My New Go-To Pumpkin Pie Recipe

Okay, okay, I know, I know. Thanksgiving was a WHILE ago. But I desperately need to share this pumpkin pie recipe anyway. It's the best one I've ever made...SO...GOOD...so yum. This made enough filling for a 9-inch pie, with a bit extra that I baked alongside it in a ramekin (to test taste just in case!). I served it with vanilla ice cream, but any whipped cream would work well, and it tastes delicious on its own!

I had to bake this a lot longer than what's suggested, but could have baked it a little less. Make sure you mix it COMPLETELY! I put this in Dorie Greenspan's Good-For-Almost-Anything Pie Dough (you can find the recipe here), which was a little flakier than expected but I just pressed it into the pan and it worked amazingly well. Definitely making this again next year!

Pumpkin Pie
Recipe from Linzers in London

1 1/2 cups pumpkin
3/4 teaspoon salt
3/4 cup white sugar
1/2 cup brown sugar
1 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 eggs
2 cups whole milk
2-3 tablespoons brandy


Mix all ingredients except eggs, milk and brandy, then add lightly beaten eggs and milk.

Gently swirl in brandy, then pour into prepared 10 inch pie shell.
Bake at 425 (218 c) for 20 minutes, then turn down to 350 (176 c) for another 25 minutes or until custard is set.

Toasted Sesame Ginger Salmon

HAPPY NEW YEAR! New year, new....blog posts...FIIINALLYYY. I have some recipes I've been meaning to post forever. Things have been pretty hectic these past few months. I got a new job, and now have a lot less time at home since my commute is a little longer. Nonetheless, I am still cooking as often as I can!

I made this dish forever ago--it was SO good! I served it alongside some dry-cooked string beans and some rice pilaf. This was probably the best salmon I've ever had. My friend actually caught it on some fishing trip or class she did (thanks Tai!). She also gave us the fish head, which Adam STILL has to make into stock...(yeah, he's in charge of SOME parts of cooking).

This was an easy and foolproof recipe. Try it now!

Toasted Sesame Ginger Salmon
Recipe from How Sweet Eats

1 1/2 pounds raw salmon
1/4 cup olive oil
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
2 tablespoons brown sugar
2 tablespoon soy sauce
2 garlic cloves, grated
1 tablespoons freshly grated ginger
1-2 tablespoons toasted sesame seeds
4 green onions, sliced

sesame ginger honey glaze
1/4 cup honey
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
1/2 teaspoon freshly grated ginger
1/2 teaspoons toasted sesame seeds

Line a baking sheet with aluminum foil and place a wire rack over top. Spray the rack with nonstick spray.

In a large bowl or baking dish, combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, brown sugar and whisk well until combined. Add salmon to the dish or place everything in a ziplock bag, then refrigerate and marinate for 30 minutes.

Preheat the broiler in your oven. (Or preheat your grill, etc if you prefer to use something else.)

Remove salmon with kitchen tongs and place directly on the wire rack. Sprinkle with a little bit of salt and pepper, then place directly under the broiler. Cook for 10-12 minutes, depending on the salmon's thickness (our's was just about an inch thick), until opaque and easily flakable with a fork. You can flip the salmon halfway through cooking if desired.

Remove and serve immediately, with a sprinkling of toasted sesame seeds, green onions and the glaze below.

sesame ginger honey glaze
Combine all ingredients in a bowl and whisk until smooth. Pour over salmon.