My friends made this with their fantastic, fancy ice cream maker and we gobbled it up like starving children. Thick and creamy with that pumpkin pie spice, it sat perfectly on the equally delicious home made gingerbread cookies.

For the Pumpkin Ice Cream:
1 can pumpkin pie filling
1 cup heavy cream
1 1/4 cups simple syrup (1 part water to 1 part sugar)
1/4 teaspoon ground cloves (we used nutmeg instead since we had no cloves)
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
In a bowl, mix together all of the ingredients. Pour the mixture into an electric ice-cream maker. Freeze for 20 minutes, or follow the instructions for your ice cream machine.

for the Gingerbread Cookies:
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup vegetable oil
1 cup sugar plus 1 tablespoon (for sprinkling)
1 large egg (at room temperature)
1/2 cup light unsulphured molasses

Preheat oven to 350. In a small bowl, combine the dry ingredients (except the sugar) and set aside. In a large bowl on the medium speed of a mixer, beat the oil and the sugar for 2-3 minutes. add the egg and molasses and beat well. add the dry ingredients and mix throughly. drop rounded teaspoonfulls onto an ungreased cookie sheet, leaving several between for expansion. sprinkle lightly with extra sugar. bake for 12 minutes. cool the cookie, then remove from sheet and cool completely.

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Posted on October 30, 2006

Serve with white or black rice. If there is tamarind paste, an intriguing acid often used in curries, in the house, use it sparingly in place of the lime juice. The bigger the crabmeat lumps, the better. Serves 4 as a main course with rice.

1 pound lump crabmeat
1 large Kirby cucumber, trimmed, peeled, halved and seeded*
2 tablespoons unsalted butter
4 large scallions, trimmed, white parts finely chopped, green parts thinly sliced
4 teaspoons minced peeled fresh ginger
4 teaspoons curry powder
1 cup coconut milk
3 to 4 teaspoons fresh lime juice or unsweetened tamarind paste
1/2 teaspoon salt
Hot red pepper sauce (optional)
2 tablespoons chopped cilantro

Almost inexplicably good. If this was available at a restaurant, I would order it all the time. The only drawback is that lump crab can be a bit pricey (about 29 dollars a can), but there was plenty for Jim and I to have left overs and still get totally stuffed. Stuffed and happy.

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Posted on October 16, 2006

When the cooler air settles in, nothing can be more comforting than Schnitzel.

Veal or pork simply breaded and fried with a side of kraut is a meal I have had a hankering for, even before the season was right. This is a good, undemanding, if a bit messy recipe.

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Posted on October 2, 2006

The ultimate comfort food gets ritzy in this version with fresh mozzarella. I also used minced garlic rather than powder for added deliciousness.

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Posted on September 18, 2006

My mom still sends me the powdered packets of my favorite hot and sour soup mix, but I decided to also learn how to make it from scratch.

This is a great recipe, tastes like the real thing, but a lot less heavy than the typical Chinese restaurant.

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Posted on September 4, 2006