I pulled into a spot between two mini vans in a distant corner of an already jam packed parking lot. Armed with a camera in one hand and a wad of coupons in the other; I took a deep breath and began what would be my grocery grand opening adventure. This weekend, Pittsburgh welcomed a new premium grocery store, called Market District, perched high on a hilltop among a newly developed shopping plaza. To kick off the grand opening festivities, the store hosted several events including a cooking demonstration by Ted Allen, host of Chopped on Food Network.

There were a million things I should have been doing on the unusually warm Saturday afternoon. But I choose to spend it at a new grocery store where I hopefully would become inspired by the energy and newness of the space. Admittedly, Chopped isn’t one of my favorite shows on the Food Network, but it’s always fun to see a celebrity in person and all the excitement that surrounds the experience. Plus, it makes for a really good story to share with you.

Right on time, Ted was introduced with flare to a crowd of about 75 – 100 people of all ages. I could tell many were mothers after seeing the rows of strollers lined along the perimeter of the seating area. Thankfully I was able to squeeze into a close enough spot to have an unobstructed view of all the action. The demo kitchen is an expansive space with the latest video technology built-in to allow the preparation to be broadcasted onto flat screen TV’s mounted above. It actually felt like I was at a taping of a real live TV show.

Ted demonstrated what I would consider two and a half recipes. The first recipe was a simple salad of thinly sliced raw zucchini and vinaigrette. The long thin strips of green amazingly beautiful spread across a round white plate. I smiled when he shared how much he prefers to use white plates as the perfect canvas for food. That is exactly how I feel. The next portion of the demo was a marinated roasted shrimp skewer that could be served on top of the zucchini salad. His preparation of the shrimp reminded me of how I cook my Shrimp Cocktail Shots. The final recipe was a simple apple tart on a disk of puff pastry. That recipe received a full applause, apparently the people of Pittsburgh like their sweets.

Just as I expected, Ted in person is exactly how he is portrayed on TV. His tone and presentation skills were very fluid as he walked through all the details of the cooking procedures. There was also very few awkward silence moments as he kept the discussion going by engaging with the audience. Unlike some demos I’ve attended in the past, this audience was lively and inquisitive. Many of their questions involved his shows and future projects. My most favorite moment was when a little girl caught Ted’s attention and pulled him aside to ask a question. It was a really sweet moment and kudos goes out to her mother for having such a well-mannered child.

From the expansive show kitchen to the camera man broadcasting the action of the flat screen TV’s overhead to Ted’s fluid engagement with the audience; I would say it was a pretty darn good day. In my next post, I’ll share with you some fun photos I took of the new store while weaving around gaggles of soccer moms with strollers.

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When I think of “pumpkin” and “Thanksgiving”, I immediately think of pumpkin pie. I suspect having a slice for breakfast, lunch and dinner for the past three days was a clear indication I got that recipe down. Now it was time to turn to something a little lighter….well, in texture…not in calories.

This pumpkin mousse was the most amazing mousse I have ever tasted. It featured just the right balance of pumpkin flavor and spice. By folding whipped cream in the base before serving creates fluffy clouds of goodness. It’s a great alternative to the classic pumpkin pie.

Pumpkin Mousse
Adapted from Use Real Butter Blog

¾ cup & 1 ¼ cup heavy cream, chilled
¾ cup sugar
5 egg yolks
1 ¼ cup pumpkin puree, not pumpkin pie mix
2 Tbl. spiced dark rum
1 ¼ tsp. vanilla
¾ tsp. cinnamon
½ tsp. ginger
¼ tsp. nutmeg
¼ tsp. salt
1/8 tsp. all spice

Gently stir ¾ cup cream, sugar and egg yolks in a medium sauce pan over medium heat. Continue to stir over the heat until the mixture has thickened to a pudding consistency. This should take about 10 minutes and the thermometer should read 145 degrees. Do not allow it to come to a boil, it will scramble the eggs.

Add the pumpkin puree, rum, vanilla, cinnamon, ginger, nutmeg, salt and all spice to a large mixing bowl. Gently pour the egg mixture through a mesh strainer into the mixing bowl to ensure any possible egg chunks are captured. Whisk entire mixture until well combined. Cover the bowl in plastic wrap and allow to chill in the fridge for an hour.

Whip the 1 ¼ cup heavy cream until soft peaks form. Carefully fold the whipped cream into the pumpkin mixture. To add more body, chill the mousse before serving but it can also be served immediately. Serves 4 – 6 people as a dessert side.

Authors Note: You can prepare this in advance by making the pumpkin mixture up until folding in the whipped cream. The base holds in the fridge really well for at least a day in advance. Then fold in the whipped cream before serving.

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Thanksgiving is just around the corner, and I believe it’s never too early for a freshly baked pumpkin pie. Earlier today, I was whisking together the ingredients when Brent asked me what I was making. His response of “it’s about time!” was classic because he has been pretty clear that he LOVES pumpkin pie.

I have a feeling I’m going to be on a pumpkin kick for the next couple of weeks in preparation of the big feast. In fact, I have the beginnings of a pumpkin mousse chilling in my fridge as I write this. Fingers crossed it will be delicious enough to post. In the mean time, I need to take my empty plate to the sink.

Classic Pumpkin Pie
Adapted from Libby Pumpkin Pie (recipe on back of can)

1 (15 oz.) can pumpkin puree, not pumpkin pie mix
1 (12 oz) can evaporated milk
2 eggs
¾ cup sugar
½ tsp. salt
½ tsp. ginger
¼ tsp. all spice
1 tsp. cinnamon
1/8 tsp. nutmeg
1 (9”) prepared deep dish pie shell, unbaked

Preheat the oven to 425 degrees. Whisk the filling ingredients together until well combined. Gently pour the pumpkin filling into the unbaked pie shell. Lightly wrap the edges of the shell with foil to prevent overbrowning.

Bake at 425 degrees for 15 minutes. Reduce the temperature to 350 degrees and bake for an additional 40 – 50 minutes. Remove the foil 10 minutes before the pie is done baking. You will know the pie is done when a toothpick comes clean after inserted it in the center. Allow to cool before serving.

Authors Note: Yeah, yeah…I’m posting another recipe that calls for prepared pie dough. A friend of mine mentioned to me that I have never posted a pie dough recipe. She “challenged” me to start making my pies entirely from scratch. Next time…I swear.

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