Fall salmon pot pie

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A salmon and mushroom pie hidden in a pumpkin. That’s Halloween on the plate.

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This month :

Hannah of Rise and Shine was our October 2013 Daring Bakers’ hostess and she challenged us to bake our own double crusted savory pot pies. Using any from-scratch crust and filling we choose, we were allowed to get completely creative with our recipe, showing off the savory flavors and fillings from our own home or region.

So let’s go for Japanese season produce and even tofu for a dairy free pie :

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Autumn/Fall is the season of kabocha pumpkin, salmon, mushrooms (shiitake).

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Kabocha pumpkin crust : 1/3 boiled kabocha flesh, 1/3 flour, 1/3 whole wheat flour. Plus a little baling powder, salt, chili flakes and enough of the squash cooking water to for a dough.

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The fresh ingredients.

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Gravy : I stir-fried onion, garlic, the feet of the shiitake with salt and black pepper. Then added the shiitake hats, the peas. To cream it, passed in the blender : 1/2 block of silky tofu, 1 glass of white wine, a tbs of potato starch. I’ve added the fish and parsley raw.
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Baked 45 minutes.

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The crust is perfectly cooked. The inside is a little curded (I should have added the wine to the onions to avoid it), but it looks nice.

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Cress and parsley pesto on the plate.

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Zesty oat muffins

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Simple oat muffins, not too sweet and full of flavors.

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Wet mix :
Blend : 1 cup (the size of muffin cup) of oat meal + 1 cup water + 1 yuzu lemon’s juice
Let 30 min or overnight. Add 1 small egg, 1 cup water,1/3 cup light cream. Blend.

Dry mix :
1 cup flour, BP, cinnamon/nutmeg/spices, 1 ts kurozato black sugar.
Fillings : raisins, cut yuzu lemon zest
Topping : oat meal and kurozato sugar

Tips : For vegan muffins, you can replace the cream and water with coconut milk and don’t add the egg.

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Other muffins :

softy banana apple muffins

percinnamon muffins

savory shiitake muffin (GF)

banana bread with nuts (GF)

okara carrot cupcake (vegan)

pinapple chocolate cupcakes (vegan)

DSC00810-001strawberry muffins (be patient…)

If you need more : the quick baker’s compil’

Okara carrot cupcakes

Are not my little cakes cute ? Hey, I have to eat vegetables…
They are healthy carrot cakes.

I was usually using egg to make ok’cake (made with okara tofu fiber, click here for more). Not this time, so they are egg free and vegan, if that matters.

Very simple, just mix : 1 cup of steamed finely grated carrot, 1 cup of okara. 2 tbs of coconut cream. 1/2 cup of juice carrot with a little water. 2 tbs of potato starch for binding. Kurozato black sugar, cake spices. Then into 4 cup cake molds. I shaped the bulk as they don’t grow bigger when they cook. They even slightly shrink.

The baked cakes. I took them out of molds after 20 minutes and continued 20 minutes after putting them upside down, so they dried better. Then I poured a little lemon juice on top and let cool.

The icing is coconut cream (from a can) with vanilla powder and a little sugar.

My pumpkin pie fix

These sweet pumpkin pies are all over the web, so I ended up craving for one. I have never eaten an American pumpkin pie, so I have no idea about the taste and texture, and I’m not sure I’d love it. So I was idealizing my pie as a crunchy and nutty cup, filled with fruity kabocha and overflowing light fluffy cream…

Crust : oat and white sesame, a little sugar. It’s prebaked.
Filling : Cream cheese, (veg) cream, sugar and spices with pasted freshly kabocha. It’s 90% kabocha.

Baked.

Creamed.

Cut.

Devored.

Deep dishing notes


I had never made that type of pizza. Interesting experience. It’s a work in progress. Here are my impression.

Impression after first degustation :
It’s not pizza, it’s a totally different animal from the Italian pizza. When that is said, it’s a delicious savory bread full of sauce. I was afraid to get something heavy on the stomach, but no, it’s lighter than those delivery American pizzas as there are lots of veggies in the sauce.

Of course, I am judging my home-made version. I can’t say about the original.

Rich pizza dough. I mixed in flour, salt, yeast+sugar+ water and generous amount of oil. Enough hot water. Brief kneading.
It doubled in 2 hours.

The cheese layer :
I’ve mixed 2 cheeses (some soft spread cheese and pizza mix), and some tofu to make volume. The greens are leaves of mizuna.

The tomato layer :
A chunky tomato sauce from cubed tomato with olive oil, onion, garlic, chili…

I have put grits in the bottom of the dish (it’s useless IMO, but it’s the fashion). I’ve pre-baked 15 minutes then filled. I thought I didn’t want my toppings to overcook. The dough really expanded a lot.

You had already seen the Obama pizza. It’s made roughly the same way (minus tofu and mizuna + Hawaiian topping).

All leftovers from the 2 (Hawaiian and tofu). On a layer of dough, the tofu mix, shishito peppers, ham, topped with tomato sauce. I didn’t pre-bake. And the toppings were not overcooked.

Conclusion :
I liked the 3… but maybe preferred the third with leftovers, the tofu, ham, cheese, veggie mix was delicious. And thinner dough.

Next time :
I won’t precook the dough. I’ll try a thin deep dish one.