Pumpkin and Shrimp Corn Chowder

This chowder  recipe takes advantage of the last of the fall corn harvest and the arrival of pumpkins in the pumpkin patch. Diced potatoes  with a taste of smoked paprika and Creole seasoning gives this new seasonal favorite delivers a new twist to a not so traditional chowder. So warm and satisfying, this dish is perfect with a chunk of rustic French  bread.

Enjoy!

Serves 6 to 8

Ingredients:
4 Fresh ears of corn
1 pound medium shrimp, peeled and deveined
4 Tablespoons butter, divided
1 medium yellow onion, diced
1 medium red bell pepper, cut into ¼ inch dice
½ cup celery, diced
4 cloves garlic, minced
2 Tablespoons all purpose flour
½ cup celery, diced
4 cloves garlic, minced
1/4 teaspoon smoked paprika
Kosher salt, to taste
Freshly ground black pepper, to taste
1 bay leaf
4 cups chicken stock
1/2 pound Yukon gold potatoes, peeled, cut into 1-inch cubes
1/2 cup pumpkin puree
1 teaspoon Creole seasoning
1 cup heavy cream
Sprigs of flat leaf Italian parsley, for garnish

Directions:
In a shallow dish, with a serrated knife, strip the kernels off the corn. Set aside.

In a large Dutch oven, heat 1 tablespoon of butter over medium high heat and cook the shrimp for 4 to 7 minutes or until they become completely opaque and pink. Remove the shrimp to a plate, and set aside.

Heat the remaining 3 tablespoons of butter and cook the garlic, onions, celery and red bell pepper for 3 to 5 minutes. Add the corn to the Dutch oven and cook for about 5 minutes, stirring occasionally. Add the flour and continue to cook for an additional 2 minutes. When the flour begins to brown, add the smoked paprika, salt, black pepper, bay leaf, chicken stock, pumpkin puree and potatoes. Bring the chowder to a boil, stirring occasionally. Reduce the heat to low and simmer uncovered for 15 minutes.

While the chowder is simmering, reserve 8 shrimp and chop up the remaining shrimp into bite sized pieces. Add the heavy cream, Creole seasoning, and chopped shrimp to the Dutch oven. Stir until the cream is incorporated and allow the chowder to heat through. Taste and adjust the seasoning with salt and pepper as needed. Remove the bay leaf.

Ladle into soup bowls and serve warm, garnished with parsley sprigs and top with the remaining whole shrimp.

Style Notes:
Staub Burnt Orange Mini Pumpkin Cocotte (3/4 quart) 
The Home Cook’s personal, French White Plate, Venetian Glass Charger, and Silver Spoon


Pumpkin French Toast

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This easy to make Pumpkin Spice French Toast recipe is a fun Autumnal twist on a favorite breakfast dish. Flavored with a subtle pumpkin spice flavor, the bread slices are quickly soaked in an egg pumpkin milk bath then pan fried in butter to perfection. I used a homemade cinnamon bread in this recipe, but feel free to use whatever type of bread that you like. The finishing touch:  a  light dusting of powdered sugar and a drizzle of warm maple syrup,  will make this a breakfast treat that entire family will enjoy.

Bon Appetite!

Serves 4
Ingredients:
3/4 cup milk
3 eggs
1/4 cup unsweetened canned pumpkin
2 Tablespoons sugar
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon pumpkin pie spice (click here for the recipe)
2 Tablespoons melted butter or non-stick spray
8 slices of day old French bread or brioche
Powdered sugar, for serving
Pure maple syrup, for serving

Directions:
In a small bowl, whisk the milk, eggs, pumpkin, sugar, cinnamon, vanilla, and pumpkin pie spice.

Coat a cast iron skillet or griddle with melted butter.

Soak the bread slices in the egg mixture for 2 seconds on both sides. Do not let the bread soak very long, or the bread will become soggy.

Heat the skillet on medium heat. Place the battered slices in the skillet and fry the slices long enough until each side is dry and speckled brown, about 2 to 3 minutes.

Dust the French toast with powdered sugar and serve with warm maple syrup and a pat of butter.

 

Style Note:
Plate: Lauren By Ralph Mandarin Dinner Plate


Pumpkin Pie Spiced Lattes with Honey Whipped Cream

Starbucks debuted it’s Pumpkin Spice Latte in the Fall of 2003 Vancouver and Washington, D.C.  By 2004, it was in all the Starbucks Coffee Shops and the public has been addicted to it ever since. Over 200 million cups of this seasonal beverage has been sold since it was introduced in 2003.

If you are a Starbucks Pumpkin Spice Latte drinker, you do not have to wait in line to get this popular drink, especially if you can make it home and have it any time you crave it. I tailored the drink to my own taste by adding  cayenne pepper for a kick and cardamon and a little bit of whipped cream with just a touch of honey.

Enjoy!

Makes 2 drinks

Ingredients:
2 Tablespoons canned pumpkin
1/2 teaspoon pumpkin pie spice, plus more to garnish (click here for the recipe)
Ground cayenne pepper, to taste
Ground cardamom, to taste
2 Tablespoons sugar
2 Tablespoons pure vanilla extract
2 cups whole milk
1 to 2 shots espresso, about 1/4 cup
1 cup heavy cream
1 Tablespoon honey

Directions:
In a small saucepan over medium heat, cook the pumpkin with the pumpkin pie spice, cardamom and dash of the cayenne pepper for 2 minutes and is fragrant. Stir constantly.

Add the sugar and stir until the mixture looks like a bubbly thick syrup.

To warm the milk, whisk in the milk and vanilla extract. Warm gently over medium heat, watching carefully to make sure it does not boil over.

Carefully process the milk mixture with a hand blender or in a traditional blender. If you are using a traditional blender, hold the lid down tightly with a thick wad of towels to prevent scalding or burning your hands. Blend the milk until it is  frothy.

Meanwhile, in a medium bowl, whip the heavy cream and honey until firm peaks form.

To serve the lattes, add the espresso to  the pumpkin mixture; stir  and divide between two mugs and add the frothed milk. Top with whipped cream and a sprinkle of pumpkin pie spice, cinnamon, cardamom or nutmeg if desired.Serve immediately.

Cook’s Notes:
Espresso Substitute:
If you don’t have espresso on hand, you can use strong brewed coffee instead. Increase amount to 1/3 to 1/2 cup.

Make a big batch of pumpkin spice mix-in: If you like, you can make a big batch of the pumpkin spice base, and refrigerate.

To make 8 full servings, cook 1/2 cup pureed or canned pumpkin with 2 teaspoons pumpkin pie spice, 1/2 teaspoon black pepper, and 1/2 cup sugar. Stir in 1/2 cup vanilla extract. Refrigerate for up to 1 week and use as desired. To serve, blend 1/3 cup pumpkin spice mix-in with milk until frothy, and add 1 or 2 shots of espresso. Top with whipped cream and serve.