On the infamous chigger weekend, I also bought a yoghurt maker. This last weekend, I attempted to make another batch of fresh yoghurt. It failed. Let me define “failed.” I heated the milk to 180°F for 2 minutes as specified in the directions. I then cooled the milk to 114°F and mixed in the “starter.” Now, this batch of starter was a previous batch of yoghurt (this is supposed to work) as opposed to the freeze-dried starter which came with the machine (and that I am now out of). I then poured this mix of fresh milk and 10-day-old starter yoghurt into the jars, put them in the machine, and left it for 9 hours (which is longer than should be required for whole milk yoghurt). After that, I capped the little jars and transferred them to the fridge for 3 hours.
What I got was slightly soured milk, not yoghurt.
Apparently my starter was no good.
Now, I’ve been on steroids (prednisone) for a week, and this tends to cause weird food cravings. The other day at work, someone fixed a pot pie for lunch and I seriously thought I was going to have to steal their lunch. It smelled SOOOO amazingly good. Thus, I decided to thaw some PERFECT PIE CRUST (and it so totally is, even with white-whole-wheat flour) and some frozen turkey (leftovers) and thus 1-make turkey pot pie and 2-clean out the freezer. See? Win-Win.
Wait, what, again? Yeah… well… the turkey was freezer-burned too badly to be useful. But now the pie crusts are thawed. So what do I do?
Figure out what I can use them for. Besides, I am now on a mission to conserve some semblance of cooking prowess.
Can of pumpkin=can make pumpkin pie early. Sounds like a plan. I largely followed the directions on the can of Libby’s pumpkin. Maybe. Ok, maybe not. It was the giant-sized can. The sugar quantity was appalling: 1 1/2 extra cups? Are you serious? On top of two cans of Eagle Brand Sweetened Condensed Milk? Not wanting to go into sugar-shock, I used ONE can of EagleBrand and NO sugar. You know what? THAT PIE ROCKS. It turned out amazingly light and fluffy and very richly delicious.
I don’t know why it would need extra sugar, much less that much extra sugar. Oh, so the rest of what I used?
1 giant can pumpkin
1 can EagleBrand sweetened condensed milk
2 tsp cinnamon (generally rounded, plus whatever extra fell in the bowl…)
1 tsp grated orange peel (dried)
1 Tbsp fresh-grated ginger (trust me, this makes a HUGE difference in flavor, but might be overkill)
1/2 tsp fresh-ground cloves (again, approximate).
Dump the stuff in a bowl and mix. Pour into crust. Bake at 375°F with a pan of water in the oven until it’s done… uh… 45 min? I didn’t time it. It’s a pie.
The filling that didn’t fit got baked in custard cups and was considered sacrificial sample (meaning it was eaten immediately, with vanilla frozen yoghurt that was NOT homemade).
1 c heavy cream
1 c shredded cheddar
1/3 c grated parmesan
1 bag Archer Farms black bean and corn frozen vegetable mix
about 1/2 c applewood smoked bacon (cooked, chopped)
cayenne and black pepper to taste (note: cayenne complements cheddar extremely well; recommend at least 1/4 tsp).
Baked next to pumpkin pie.
HOLY COW DROOL!