pumpkin

post50 // pumpkin spice french toast

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happy happy halloween!!! i hope you aren’t still hungover from celebrating this past weekend buttttt if you are, i have the perfect thing to mop up any ghoulish liquor left in your tummy!

french toast. after making homemade brioche in class last week and eyeing a beautiful brioche feuilletée — a brioche loaf treated like a puff pastry at the end, giving it one turn of flaky dough — at le cordon bleu’s cafe, i knew french toast would be on my agenda for the week. i’m in france anyways, french toast is a must!*

but how could i forget halloween! i wanted to make a themed recipe, celebrating all the pumpkins i could find.

that was until i couldn’t find any pumpkins.

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my neighborhood is a calm one relative to the rest of paris. it’s full of families and grocery shops, little bistros and schools. upon deciding to make a pumpkin-flavored french toast, i visited all my neighborhood markets and grocery stores in search for either a full pumpkin to roast or pumpkin puree.

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i walked into seven different grocery stores and no one carried pumpkins or puree. what was this! at home, grocery stores essentially turned into pumpkin parties in october. (see trader joe’s pumpkin o’s that i usually buy in bulk this time of year.)

weary from aisle searching, i walked down the street in hopes of finding the winning grocery store. instead, i saw starbucks.

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starbucks, the home of the infamous psl: pumpkin spice latte. could i? yes! i entered the coffeeshop and immediately googled (using starbucks’ free wifi 🙌**) the ingredients in their pumpkin spice latte: milk, espresso, sugar, cinnamon, nutmeg, pumpkin purée! it was decided. i was to make my #basic, american-themed french toast with the most basic of pumpkinites.

given that my working recipe for a classic brioche french toast already called for milk, i substituted the milk for psl. in went the eggs to the batter, and a bit more of nutmeg, cinnamon, and then cardamom to round out the flavor.

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this is one of the simplest recipes you can make. just cut your slices of brioche (regular sandwich bread works too!) and dredge in the batter. transfer directly to a hot frying pan and cook until brown and colored on each side. serve with a thick pad of butter and maple syrup. dunzo.

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the pumpkin flavoring is subtle with a nice kick from the bit of espresso. it may sound odd but given that the psl consists of majority milk, it works great for working into a french toast batter.

if you’re not feeling adventurous enough for the psl mix, i’ve made notes below on how you can adapt this recipe for a simple french toast or using the pumpkin puree. (if you’re lucky enough to get your hands on it!)

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aaaand in this week’s other stuff:

for anyone who is a big fan of cards, check out yellow daisy paper co. their covers are incredible!!

discovered this gem of a cafe last week.

wanna be a ceo one day? some required reading.

happy halloween and long live pumpkin spice!!!

*for those wondering, french toast is actually called pain perdu in french, meaning lost bread.

**this is not an #ad but wouldn’t it be lovely if i was getting paid! ha


pumpkin spice french toast

serves 6

fixings

6 eggs, beaten

1 1/2 cups pumpkin spice latte, chilled (or whole milk + 1/4 cup pumpkin puree)

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cardamom

salted butter

brioche loaf (regular sandwich bread works too!), sliced to 1cm thickness

good maple syrup

tools

frying pan

spatula

bowl for dreding

instructions

  1. preheat oven to 200 degrees, fahrenheit.
  2. mix pumpkin spice latte, 6 eggs, and spices together. place in a wide-rimmed bowl or rectangular pan that will be easy to dunk your brioche slices into.
  3. heat a frying pan to medium-high. add a pad of butter to your pan and let cook until butter browns and foams.
  4. dunk brioche slices into your dredging batter. transfer immediately to hot frying pan and cook for 3-4 minutes on each side, until well colored. once cooked through, put slices in an oven-safe pan and keep warm in oven as you continue to work.
  5. serve warm on hot plates with lots of butter and maple syrup. bon appétit!

post17 // those halloween pumpkins can turn into what? a look at the sopaipilla, chile’s fried pumpkin pastry

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Sopaipilla

Yup, you heard it right, pumpkins do have more uses than just your Halloween decorations and puree for your Thanksgiving pies. After three months of living with a family that threw sliced pumpkin into every stew imaginable, I grew to love the way it tasted in the warm broth, the consistency of a sweet potato but just a touch sweeter. My elevating appreciation for the squash species hit a high note in Chile.

Given my empty stew-bowl liking of the pumpkin I’d eaten in my home stay, it wasn’t shocking that a fried version of my new favorite fruit, the sopaipilla, was devoured in a matter of seconds.

On a quick visit to Santiago, Chile, four of my friends and I decided that the free walking tour, Tours4Tips— I would highly suggest taking this tour if you ever find yourself traveling through Santiago, it was phenomenal— would be the best idea for our rapidly depleting end-of-study-abroad bank accounts. The tour titled “Santiago Offbeat” featured the humble and everyday parts of Santiago, notably the large open-air markets and General Cemetery. Before heading into Santiago’s own subway system, we stopped at an outdoor vendor and their cart alongside a fresh produce market. I only wish I had taken a picture of this vendor’s cart that was filled to the brim with fried pumpkin pastry ovals and an endless row of sauces to top displayed in little plastic cups. Courtesy of Tours4Tips (free food!), the whole tour was given a complimentary sopaipilla and access to the various toppings.

Though sopaipillas vary from place to place, as do their toppings, ours was of the Chilean variety meaning the pastry was made from pumpkin and the garnishes were either sweet with a chancaca sauce or spicy with a pebre sauce. As a lover of spicy foods, I immediately doused my sopaipilla in the pebre sauce made out of onions, tomato paste, herbs, garlic, and ground aji peppers. Giving the fried dough just a little kick with the aji, the pebre was an unforgettable topping. Since being back in America, I’ve actually whipped up a sauce using just those ingredients to add on sandwiches and eat chips with, replacing the aji for hot sauce to match the level of spice.

Deliciously crunchy and tasty, the sopaipilla was a great introduction to Chile and a good look at the diverse and flavorful gastronomy available all throughout South America. Again, if you ever find yourself in Chile, it is a must-eat.

End note: After a month-long holiday hiatus, I’ve come back to The Good Stuff. There’s still a couple entries I have from South America that I never wound up posting so the next few will be of Latin cuisine. Moving on to the future, I will be posting more food recipes of all varieties that I will be making week in and week out while at Davidson and back home in Washington. If you go to Davidson and have a kitchen with some bakeware/cooking ware, please e-mail me as I’m looking for a place to whip up some good stuff. Hope you guys enjoy this post on the Chilean Sopaipilla! Eat and be happy!