Edmonton Tourist: The Moth Cafe

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I had a date with one of my favourite humans. We get together sporadically and explore the city. Our plan was to visit the art walls of Edmonton that are popping up all over the place but first, we needed (?) wanted (?) desired coffee.

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The Moth is a plant-based cafe located at 9449 Jasper Ave. It has a smallish parking lot but there is street parking all over the place downtown. I had never been, but I had seen it all over Instagram from my vegetarian friends. There was even a post from a friend who was laying in a hammock that resided in the cafe’s corner. Sadly the hammock is gone to make way for more tables. Thankfully for us, the extra table gave us a place to sit on the stage because this place was packed. To be fair, it was Sunday morning and all kinds of people are at great cafes on a Sunday morning for brunch.

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There was lots to choose from but only one real choice for me.

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I had an almond milk latte and a piece of pumpkin pie because pumpkin pie is the BEST! My friend had a coconut milk latte and a peanut butter chocolate cupcake.

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The coffee was fine but the pie was the best thing I have ever eaten and I think of it often. Thoughts like….what was that secret ingredient that made it taste so good? cream cheese? lemon? silken tofu? I have no idea, but I wish I was Chris Morocco and could recreate it.  I love it so much, I think I will call them and order a whole pie for the weekend’s non-thanksgiving dinner. My friend’s cupcake was fine but she loved her coffee. Overall I hear great things about the food in this place and I would definitely go back.

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Edmonton is a foodie’s paradise. The Moth Cafe is another great place to sit, eat and visit on a Sunday morning. I am sure you will find me there on another day. Come by and say hi, bring a fork so we can share.

Pie

It is a big weekend here in Canada. Most people will celebrate Thanksgiving, and by celebrate, I mean eat turkey and pie. I invited my parents to join us for Thanksgiving dinner back in September. They are continuing their adventures overseas and are currently in France somewhere near Versailles.

Thanksgiving Days Past barely registers a blip on my radar. We always went to my grandmother’s home and family would come from across Canada. It all changed once my grandfather died. I didn’t really want to go anymore because the dynamic was different. I still went for a few more years, but then I stopped getting invited, so I stopped asking to come. There are three times a year when I think of grandpa most, Canada Day, his birthday and Thanksgiving. Those were his favourite holidays.

I am back to loving the holiday dinner again. It was wonderful having my parents join me and my family. We sat around the table and ate turkey, cabbage rolls, stuffing, carrots and homemade rolls. I destroyed the cranberry sauce by burning it to a crisp. There was a time when that would send me into a panic, and I would make the hubs run to the store for fresh supplies. This year I said, “oh well, no cranberry sauce this year”. This proves to me that my meditation practice and mindfulness techniques are working for me.  I did make homemade pies because pies are my superpower. I am much better at baking than I am at cooking. Some people say there isn’t a difference, but I disagree. I do think some people are good at one or the other.

I am a baker.

Usually, I am somewhere in British Columbia in the fall and manage to visit a pumpkin patch and purchase a few sugar pumpkins, my favourite for pies. I travelled to Smokey Lake Pumpkin fair looking for said pumpkins but honestly, the pumpkin selection was terrible. The alpaca wool selection was AMAZING! If you are looking for wool, that is the place to be, if you are looking for sugar pumpkins, not so much. I heard a rumour Safeway has some sugar pumpkins – or at least they are called pie pumpkins, I will investigate the difference but I have tins of ED Smith pumpkin in my pantry so I think I will just simplify my pie for the weekend. After all, Thanksgiving is over for me.

I have had requests for more recipes sprinkled into my blogs. So dear reader, I share my Pumpkin Pie with you. But first – pie alternatives.

Pie alternatives

  • You can bake the pie filling in a casserole dish or pie tin without the crust for a gluten-free experience or for those people who just don’t want the crust. This is one of the few pies that will still behave like a pie without the crust.
  • Sprinkle white sugar over top and use a torch to brulee it. The secret to a great crackle top after you torch one layer, add another layer of sugar and torch it again.
  • Crush pecans or your nut of choice and sprinkle on the bottom before adding your pie filling. I like to toss the nuts in maple syrup.
  • Adding ¼ cup of cream cheese adds richness and tang if that’s your thing. Sometimes I like to do this and will include orange zest.
  • Pie filling spread over phyllo pastry and rolled into a log. The spiral it into a greased pie dish. Brush with butter and sprinkle with sanding sugar. You’re welcome.
  • Add pie filling to your cinnamon buns before you roll them up for baking. This takes cinnamon rolls to the next level.

 

Pie things to keep in mind:

  • The type of pumpkin you use is important. If you are not roasting sugar pumpkins, then use ED Smith or Libby pumpkin purée. NOT PUMPKIN PIE FILLING. The difference is huge and worth it.
  • Use one tin of evaporated milk and supplement with whole milk or half and half. I have used full cream, as in whipping cream and that was decadent. Never use skim or 1% milk, the pumpkin custard needs fat.
  • Crust – I use butter to make my crust, cold butter. I blind bake by docking the crust and using pie weights – I use kidney beans I use over parchment paper – I reuse the kidney beans for every pie crust blind bake, I think my beans are several years old.
  • Crust part II – feel free to use a frozen deep-dish crust. I do sometimes because it’s quick. To make it taste like homemade, thaw completely and transfer into your pie plate. Same rules as above.
  • Always bake your pies on a baking sheet. It saves your oven from spills but more importantly it helps brown your bottom.
  • Nutmeg is the devil… I never add it

Pumpkin Puree

Cut and seed pumpkins. Cut into manageable chunks and place flesh side down in a roaster. Add one cup of water to the bottom. Preheat your oven to 400F and place the pumpkin on the center rack for one hour. When done it will be fork-tender.

Remove flesh from the outer shell and mash in a bowl. It is at this point I place into two cup mason jars and process. I make about six jars of pumpkin. My pal Captain loves pumpkin, so I always reserve some for him. Apparently, pumpkin is good for dogs and they love it. Don’t add salt or sugar until you are ready to use in recipes.

 

Pie Filling (for 2 pies)

 

4 eggs

1 can (398 mL) EDSMITH Pumpkin OR two cups of your own fresh pumpkin puree.

2 cup (250 mL) packed brown sugar

1 tbs (5 mL) ground cinnamon

2 tsp (1 mL) ground ginger

1/2 tsp (1 mL) salt

1 ½  cup (175 mL) milk. Use one tin of evaporated milk and top up with milk or cream of your choice.

Beat eggs lightly in a medium bowl.  Add the pumpkin, sugar, cinnamon, ginger and salt – stir until well combined. Blend in milk. Pour filling in pie shell. Whisk together egg and water – brush the egg wash on crust.

Bake at 425°F (220°C) for 15 minutes. Reduce oven temperature to 350°F (180°C) and continue baking 30-35 minutes longer or until knife inserted in centre comes out clean. Cool. Best served the next day – this lets the spices mingle. I serve with brandy cream (whipping cream, brandy and icing sugar – all to taste and whip until soft peak stage).

The Traditional Non-Traditional Canadian Thanksgiving

I am having the Oldies over for Thanksgiving Dinner this weekend.

Yes, in Canada, it is on the second Monday in October. It has nothing to do about shopping – Black Friday is a work day and in November…people ask me if I go crazy shopping – ummm no. That is what Boxing Day is for. There are only 2 football games, not a zillion. There is no Christmas Tree going up. We eat on Sunday because we like a rest day on Monday. It’s about the harvest, but I only know one farmer now…those days are changing. I am looking forward to my last Thanksgiving. Last? The plan is to be running half marathons on Thanksgiving weekend from now one. When some people retire they buy an RV, as I get older, I want destination races. This time next year? Hello Victoria Marathon Weekend! Dinner at the Empress – all great ideas in my book.

The other question I get asked is – How do you make your Turkey. I don’t.

from Nigella's How to Eat
from Nigella’s How to Eat (Photo credit: Wikipedia)

I am hosting Christmas this year for the family, I will do a turkey then if I can’t talk my mom into making it. If I make one this weekend, no one but my Dad will eat it. So, I will make Roast Beef with Yorkshire Pudding for my boy, yams and mash potatoes, brussel sprouts for my girl and Pumpkin pie for me.

It is my favorite pie. Pecan Pie is second on the list.

I got a sugar pumpkin in my Organic Box last week and I cooked it, pureed it and today it will become 2 pies – the scratch kind. It is my opinion that if you are are going to consume calories…make them worthy. This pie is worthy.

The best part about this long weekend is, I am done the yard work. I need to move to a condo or a high-rise. I want to be downtown, close to awesome places that i like to hang out at and close to the river valley trail system. I am done with gardening and pruning, I am done with cleaning the big house. I want to downsize in both the stuff department and the children department. The sad reality is…the kids have to stay until they are of legal age to leave. I fear my son will never leave.

Where does that leave me?

With a house, a garden and drive to the river valley.

I need to fix this.

If I  move, I can still have homemade from scratch pie because there is a farmers market downtown. Local, organic, fresh produce – perfect.

Now… what to do about my teenagers…I need another plan.