Hi all,

Hope you are thriving and eating local, seasonal treats like this one:

Here is a recipe for Pumpkin Pecan Pie. I also taught this pie with a gluten-free pie crust recently when I taught a gluten-free cooking and baking class at Kripalu Center for Yoga and Health.

At the end of this post is also another gluten-free pie crust that you can mix and match with this pie filling or any pie filling you like. That is the fun of “Going Wild in the Kitchen” my cookbook and approach to cooking and baking: Creativity!

by the way, if you are looking for cooking classes, or giving the gift of an autographed copy of my Going Wild in the Kitchen, please email me at leslie@lesliecerier.com or go to my website: www.lesliecerier.com

Now here’s the delicious recipe:
Reprinted from Going Wild in the Kitchen by Leslie Cerier
A cheese pumpkin is a cross between a butternut squash and a pumpkin. It is sweeter than a pumpkin, and almost as sweet as butternut squash. This pie is like 2 pies in one: pecan and pumpkin.

Serves 6-8

Pie crust and see below for another pie crust from Gluten-Free Recipes for the Conscious Cook due out this summer.

2 cups spelt flour or whole wheat pastry flour
1/3 cup + 1 teaspoon canola oil
1/3 cup maple syrup
1 tablespoon vanilla or ½ teaspoon almond extract
1/4 teaspoon sea salt

Pie filling
1 small cheese pumpkin (about 2 pounds) baked, peeled and seeded (becomes 2 cups)
¾ cup pecans
3 tablespoons maple sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger powder

1. Preheat oven to 375 degrees. Rinse cheese pumpkin and bake on a baking dish for about an hour, or until tender.
2. Mix all the piecrust ingredients in a bowl except 1-teaspoon oil.
3. Lightly brush 9-inch pie pan with 1 teaspoon oil.
4. Press dough with your fingers into pie plate.
5. Poke holes in dough with a fork.
6. Bake for 10 minutes.
7. Put the pecans in a food processor and grind into a meal.
8. When the cheese pumpkin is ready, peel, seed it, and add 2 cups to the food processor with the pecans. Add maple sugar, cinnamon, nutmeg, ginger, and puree together.
9. Adjust the seasonings, if desired.
10. Pour the sweetened pumpkin filling into the baked pie crust.
11. Bake for 5 minutes. Turn off oven and let pie sit for 10 minutes before removing to blend flavors.

Variations
Replace the cheese pumpkin with 2 cups cooked pumpkin or butternut squash.

Here is a new piecrust recipe from my upcoming cookbook, Gluten-free Recipes for the Conscious Cook
1 1/2 cups raw hazelnuts
2 tablespoons hazelnut oil or melted coconut oil
1/4 cup maple syrup
1/4 teaspoon sea salt

To make the crust, put the hazelnuts in a food processor and blend until finely ground, like flour. Add the oil, maple syrup, and salt, and pulse to form the dough. Press into oiled pie crust and in above pie crust recipe.

Super easy and super good and this one is gluten-free. In the new cookbook, this is the crust for a Chocolate Mousse Pie.

www.Lesliecerier.com

Hi all,

Hope you are all thriving!

My Improvisational Cooking for Health and Vitality Cooking class at
Esalen Oct 25-30 is sold out with a waiting list. For those of you
considering coming to my October 18th Easy and Delicious Gluten-Free Pastry Class in my country kitchen in Shutesbury, MA from 2-5PM, please register soon. If you want to pay for the Easy and Delicious Gluten-Free Pastries with a credit card, please contact Amherst Leisure Services: 413-256-4065.

I am thrilled to announce that you can watch my latest video, which
was shot in my beautiful country kitchen and gardens: /Recipe for
Blueberry Vinegar with Edible Flowers with Leslie Cerier. /

Another class that I am teaching in Shutesbury this fall is Festive
Holiday Cooking: for Cancer Survivors and Accompanying Loved Ones

(Sponsor: Rays of Hope)(Sunday, November 22, 3 PM – 6 PM

Cost: Free *** Registration required***

This is a free workshop for people with cancer and their accompanying loved ones. To register please contact Pam Roberts, Program Director, Forest Moon, 413.625.2402 or email her at pamro@aol.com

Come feast and get inspired! With a focus on nutrition and cancer,
eating with the seasons and locally, we will experience vegetarian
fare for the holidays. We will prepare a yummy meal; then enjoy it
together.

And I will be teaching classes through Sarah Lawrence College Special Programs on Nov 14th and back teaching at the Natural Gourmet in NYC Dec 1&2 and then at Kripalu in the Berkshire on Dec 4-6 teaching Gluten-Free Holiday Baking

For more information on all of my upcoming cooking classes, please go to my website: http://www.lesliecerier.com
or email me Leslie@lesliecerier.com

I hope you are having a joyful time, and look forward to next
meeting.

In community,

Leslie

lesliecerier.com

Hi all,

 I am off to teach at the Natural Gourmet in NYC a sold out Vegetarian Express cooking class. My Improvisational Cooking Class for Health and Vitality Ocotber 25-30 is almost sold out at Esalen in Big Sur CA. Please do register for that one soon, if you are planning to come. Call Esalen 831-667-3005 or go to http://www.esalen.org/workshops/searchfiles/workshopdetail.lasso?RecordNum=8084&-session=Reservation_Session:484FE0C707e9929A6EJwx14A9626

And I will be teaching Easy and Delicious Gluten-Free Pastries cooking and baking class in my country kitchen in Shutesbury, MA on October 18^th 2-5PM. This will probably be my only class in the fall in the Pioneer Valley because I will be getting my new cookbook ready for publication this May: Gluten-Free Recipes for the Conscious Cook, A Seasonal Vegetarian Cookbook, which weaves together the themes of sustainability, eating local with creative cooking and baking with gluten-free whole grains and flours.

Also, I am catering a vegan wedding in October, and doing some personal chef work, too.

Soooooooooo, if you want to register for any of my cooking classes, please go to Lesliecerier.com and follow the links. Also if you want to pay for the Easy and Delicious Gluten-Free Pastries with a credit card, please contact Amherst Leisure Services: 413-256-4065.

I hope you are having a joyful time, and look forward to next meeting.

In community,

Leslie

lesliecerier.com

Hope you all can come out to the NOFA Conference at UMass and hear
Will Allen speak this Saturday night at 7PM.

I will also be presenting how to eat local greens at 2PM on Friday at
the conference.

http://www.nofasummerconference.org/

http://www.nofasummerconference.org/keynoters.html

http://www.growingpower.org/

Make Delicious Meals with Local Greens: Leslie Cerier

FRIDAY, AUGUST 7th 2-3:30 PM

at the University of Massachusetts in Amherst, MA
Join Organic Gourmet Personal Chef/Caterer/cooking teacher/author,
Leslie Cerier for an informative and fun approach to cooking and
eating a wealth of healthy seasonal green leafy vegetables: kale, bok
choy, tat soi, mizuna, mustard greens, chard, lettuce, parsley,
collards and more. Learn to mix and match these tasty greens with
herbs and spices to create a variety of low-fat, nutritious global
gourmet salads, salad dressings, soups, stir-fries and more. Tasty
samples offered.

see you there!

Leslie

www.Lesliecerier.com

Chef’s Best: Cooking from scratch — how the pros turn ideas into actual recipes

by Daily Hampshire Gazette July 10, 2009

Like many home cooks, I often change a recipe a little, substituting one ingredient for another, or adding a new one.

But creating a recipe from scratch? That’s a different challenge altogether, and one which, according to Kimberly Mayone, doesn’t always come easy.

She should know; she does it for a living.

Mayone, who runs her own recipe development company, Wow Delicious, in Maine, notes that sometimes she’ll be working and freezing outside at the grill in December, developing a recipe for August. Or a client will call to request 10 recipes in a week and a half. “They don’t understand why I can’t do that or realize how much work is involved,” she says. “I’m happy if I can successfully do two or three recipes, tested, typed and complete in a week.”

Mayone works out of her house using a standard four-burner cook stove: “When I’m developing recipes that a home cook may use, I like to use the same kind of equipment they probably have in their kitchens.” She only recently got a dishwasher but with three children under 10, she admits it’s a big time saver. “Now I can get the kitchen cleared up while my youngest takes a nap and before the others get home from school!”

A graduate of Cornell University’s Hotel School, Mayone honed her recipe development skills working for four years as chef for the Fresh Samantha Juice Company. “My (unofficial) title was the Juice Wizard and I wore a tall, carrot-top hat because Fresh Samantha started out with carrot juice.” In addition to reformulating a number of the company’s recipes, including their blended juices, Mayone created a new one called Strawberry Desperately Seeking C. But after the company was sold to Odwalla in 2003, she decided to branch out on her own.

Mayone’s clients include both corporate and public relations companies (the Idaho Potato Board is one). She has also worked with the Hannaford Supermarket chain, which has stores ranging from the mid-Atlantic states to Maine. One project was “Cooking Show to Go,” in which she developed recipes using the chain’s line of premeasured, prepackaged products. “All people basically had to do was go home and turn on the stove,” Mayone says.

She has also co-authored two cookbooks with Kitty Broihier, a food and nutrition communications consultant. The two women met at a conference and after discovering they live just three miles apart in South Portland, Maine, Broihier asked Mayone to collaborate on “The Everyday Low-Carb Slow Cooker Cookbook” (2004), and “The Big Book of Low-Carb” (2005). Mayone’s latest venture is co-editing a food blog, www.flavorista.com.

Mayone begins creating a recipe by jotting down ideas on what might or might not work given the ingredients she must work with. At this point, she avoids looking at already published recipes. But if she finds that after considerable time and effort something simply isn’t working, she researches how others have prepared similar items, using cookbooks and the Internet.

The next step is to shop for ingredients. Then Mayone starts cooking, making notes on her computer as she goes along. “I love it when a recipe comes together and works the first time and you know you’ve got a winner,” she says. Most of the time, however, after testing a recipe once, Mayone tests it again. The third time, she calls in her “taste panel,” a group of 10 friends, family members and food experts she relies on for feedback.

Local nutritionIST Leslie Cerier, who develops recipes for organic and natural foods companies and for people with food allergies, takes a slightly different approach, sometimes getting a basic starter idea from a recipe she has seen but then changing ingredients to make the dish her own. Since she is a photographer as well, Cerier also envisions how the finished dish will look.

For example, there’s the recipe she developed based on Lotus Foods’ Jade Pearl Rice. Cerier combined the rice, which is green, with a red vegetable and white tofu to create a vegetarian meal with visual appeal. Like Mayone, Cerier prepares and taste tests a recipe several times before seeking feedback from friends and family.

Cerier, who lives in Amherst, is the author of three cookbooks and is at work on a fourth. She also runs a gourmet organic catering business, works as a personal chef and teaches cooking classes.

Mayone and Cerier advise people who want to try adapting or changing recipes to start small. Use a different herb or spice or choose something that looks similar and that will cook in the same amount of time, like swapping chicken for pork, or kale or spinach for Swiss chard.

Some of Mayone’s and Cerier’s recipes follow. Prepare them the way they are written the first time, then try your own variations.

Stuffed Cabbage Soup
Serves 6

Mayone based this soup on her paternal grandmother’s stuffed cabbage recipe. “It’s all the ingredients and flavors of stuffed cabbage without the work. My grandmother would have approved!”

1 tablespoon olive oil
1½ pounds lean ground beef
1 medium onion, finely chopped
1 28-ounce can crushed tomatoes
2 cubes beef bouillon
1/3 cup barley, rinsed and picked over
2 teaspoons Splenda Granular sweetener
1 tablespoon minced garlic
1 teaspoon black pepper
¼ teaspoon Tabasco sauce (about 2 shakes)
½ head cabbage (about 1½ pounds), chopped
3 14.5-ounce cans beef broth

In a medium stockpot, over medium heat, warm the oil. Add the beef and onions and cook until the onions are soft and the meat is browned, about 8 minutes. Drain the fat and add the tomatoes, bouillon cubes, barley, Splenda, garlic, pepper and Tabasco to the beef; mix well and set aside.

Place the chopped cabbage in a slow-cooker crock. Top with the reserved beef mixture; do not stir. Cover and cook on low for 9 hours; stir the soup well, then re-cover and continue to cook 1 hour more.

From “The Everyday Low-Carb Slow Cooker Cookbook” (©2004 by Kitty Broihier and Kimberly Mayone. Published by Marlowe & Co., New York. All rights reserved).

Lemon and Dill Salmon
Serves 4

½ cup chopped fresh dill
1 tablespoon grated lemon zest
1/3 cup plain low-fat yogurt
½ teaspoon kosher salt
½ teaspoon ground black pepper
¼ teaspoon Tabasco sauce
1 tablespoon vegetable oil
1½ pounds salmon fillet, skin removed, cut into 4 equal portions

To make the marinade, in a medium bowl whisk together all the ingredients except the salmon until combined and smooth. Place the salmon in a gallon-sized zip-top plastic bag. Pour the marinade over the salmon, making sure all surfaces are coated. Seal the bag and refrigerate for 24 hours.

When ready to cook, preheat the oven to 400 degrees. Coat a medium baking pan with cooking spray, and set aside. Remove the salmon pieces from the bag (discard the marinade) and arrange them in the prepared pan. Bake for 15 to 22 minutes, or until the fish is opaque throughout (test by cutting into one piece with a sharp knife). Serve immediately.

From “The Big Book of Low-Carb” (©2005 by Kitty Broihier & Kimberly Mayone. Published by Chronicle Books. All rights reserved).

The following recipes are from “Going Wild in the Kitchen” (©2005 by Leslie Cerier. Square One Publishers. All rights reserved).

Banana-Chocolate Chip Cake
Serves 8

Cerier says you can substitute 2 cups whole wheat flour for the combined 2½ cups of spelt and teff flours if you prefer.

2 cups spelt flour
½ cup teff flour
1 tablespoon baking powder
½ teaspoon sea salt
1 cup white, milk or dark chocolate chips (or a blend)
3 ripe bananas, cut into 3-inch pieces (about 3 cups)
1 cup apple juice
1/3 cup applesauce
1/3 cup maple syrup
¼ cup canola oil
1 tablespoon vanilla extract

Preheat the oven to 350 degrees. Lightly oil a 9-inch cake or loaf pan and set aside.

Combine the spelt flour, teff flour, baking powder, salt, and ¾ cup of the chocolate chips in a large mixing bowl and set aside.

Place the bananas, apple juice, applesauce, maple syrup, oil and vanilla in a blender and puree. Add to the flour mixture and stir to form a smooth batter. Pour the batter into the cake pan, then sprinkle with the remaining chocolate chips. Bake 50 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool 30 minutes before removing from the pan. Slice and serve.

Asian Vegetable Stir-Fry With Bhutanese Red Rice
Serves 2 to 3

¾ cup Bhutanese Red Rice, rinsed and drained
1¼ cups water
2 tablespoons sesame oil
2 tablespoons fresh grated ginger
2 cloves garlic, minced
1½ cups coarsely chopped onions
2 tablespoons mirin (Japanese sweet rice wine)
1 cup julienned carrots
1 cup diagonally sliced celery
1 tablespoon tamari (Japanese soy sauce)

Place the rice in a bowl, cover with the water, and soak at least 45 minutes.

Heat a wok over high heat. Add the oil, ginger, garlic and onions and stir-fry 5 minutes or until the onions begin to soften. Add the mirin, then toss in the carrots and stir-fry 3 minutes or until they turn bright orange. Stir in the celery, tamari, rice and soaking water and bring to a boil. Reduce the heat to low, then simmer, covered, for 15 to 20 minutes or until the water is absorbed. Let stand 5 minutes, stir and serve.

www.Lesliecerier.com

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