Recipes | Pamela Toman

Wild Rice Dressing

A good amount of work, but very festive.

Ingredients	Step
⅓ c. brown basmati	Cook the basmati (perhaps soaked, then boiled with ⅔ c. water, then lid added to steam over simmer for 30 minutes until the water is gone, then let stand).
½ c. wild rice	Cook the wild rice (perhaps boiled 45-60 minutes with 1½ c. water).
½ c. sushi rice	Cook the sushi rice (perhaps rinsed well, then boiling ½ c. water without rice, then adding rice and stirring for 2-3 minutes, then simmering with lid for 10-15 minutes, then let stand).
1½ medium onion, diced	Saute.
1 c. carrot, diced 4-5 stalks celery, diced	Add and continue to saute until the vegetables are fully relaxed.
¾ t. thyme, dried ½ t. red pepper flakes	Stir in and saute a bit longer. Then remove vegetables from skillet.
8 oz. tempeh	Crumble into the now-empty skillet. Cook over high heat until golden brown. Maybe start with a splash of water to get some steaming too. When cooked, stir the vegetables back in and heat through.
balsamic vinegar soy sauce/tamari	Pour atop. Let sizzle. Stir together. Taste and repeat as necessary.
½ c. sunflower seeds, toasted ½ c. parsley	Sprinkle atop and/or stir together.

Source: unknown

Classic. Makes 2 pies, so you'll need 2 crusts.

Ingredients	Step
	Preheat oven to 450 degrees.
4 eggs, beaten slightly 3½ c. pumpkin (the big can) 1⅓ c. sugar 1 t. nutmeg 1 t. cinnamon 1 t. ginger 1 t. salt	Mix well.
4 T. butter, melted 1¾ c. milk, scalded	Heat together until butter is melted, either stovetop or in microwave. Add to the pumpkin mixture and stir together thoroughly.
2 pie shells, uncooked	Pour into uncooked pie shells. Bake at 450 degrees for 15 minutes, then without opening the oven door, reduce the heat to 350 degrees and bake up to another 35 minutes. Remove from oven when there is a roughly 4"-diameter ring of seemingly-uncooked filling in the center. Cool completely before cutting or serving.

Source: my great grandma

Ingredients	Step
227 g pumpkin puree 1-2 eggs 90 g brown sugar 35 g oil 21 g molasses 2 t. cinnamon ½ t. cloves ½ t. ginger ½ t. salt ½ c. cranberries, dried (opt.) ½ c. nuts (opt.)	Combine wet ingredients and mix-ins in large bowl.
85 g AP flour 85 g wheat flour 1 t. baking powder ½ t. baking soda	Combine dry ingredients.
	Add dry ingredients to wet ingredients. Stir until just combined. Cover and let sit 30 minutes.
	Preheat the oven to 400 degrees Fahrenheit. Grease 12 muffin cups.
	Bake 12-20 minutes at 400 degrees, until toothpick comes out clean. Capsize the muffins to cool.

Source: King Arthur Flour, adjusted by me

The huge chocolate chocolate chip cookies -- one of the food stars of my car's 18th birthday.

Ingredients	Step
	Preheat oven to 410 degrees Fahrenheit. Line cookie sheets with parchment paper.
1 c. butter, cold, cubed 1 c. brown sugar ½ c. white sugar	Cream in a mixer for at least 4 minutes (time it!).
2 eggs 1 t. vanilla	Mix in. Mix for at least 1 minute, scraping as needed.
½ c. (60 g) cocoa powder 1 c. (120 g) cake flour 1½ c. (180 g) AP flour 1 t. cornstarch 3/4 t. baking soda ½ t. salt	Combine in a large bowl. Then fold into the wet ingredients, leaving some streaks because there's more dough working to come.
1.75 c. chocolate chips 2 c. mini marshmallows 3/4 c. cashews, chopped	Stir in.
	Roll the dough into 5-6 oz. balls (roughly baseball size). Press a few extra chocolate chips and marshmallows into their tops.
	Bake 9-11 minutes at 410 degrees. After removing from oven, use a silicon spatula to press the edges to the center to make each cookie round again. Let them rest on the pan for 15 minutes, then remove from pan to cool fully on a rack.

Source: modernhoney.com from Levain Bakery

Two foccacias that live in the fridge until you're ready to bake them. It seems to actually work better with generic flour.

Ingredients	Step
380 g. water (1.5 c + 2 T.) 27 g. (1/8 c.) olive oil 1.5 t. yeast 16 g. (2.25 t.) salt 1 T. sugar 510 g. all-purpose flour	Stir together. Partially cover and let rest 2 hours. Then chill fully covered (if possible).
olive oil toppings	Preheat oven to 450. Pour 1/8 c. olive oil into a 9" pan. Take half the dough ball from the fridge, place it face-down in the oil, flip it, and then stretch it to fill the pan (you'll likely need to let it rest 15 minutes and re-stretch, possibly repeatedly). Once it fills the pan, top it with whatever you'd like. Cover it and let it rise 20 minutes (don't rush it). Bake 20-25 minutes.

Source: Washington Post