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Friday, October 14, 2011

50 Women Game Changers in Food - #19 Pim Techamuanvivit - Pumpkin and Coconut Milk "Panna Cotta"



From the kitchen of One Perfect Bite...The New York Times has identified Pim Techamuanvivit as a professional eater rather than cook. There probably is some truth to that. She was raised in Bangkok, left Thailand to study abroad and settled in the San Francisco Bay Area where she worked as a researcher for Cisco Systems. She quit her job when the popularity of her blog, Chez Pim, allowed her to pursue a career in food writing and photography. Her work, which includes recipes, writing and photographs, has since appeared in the New York Times, Food & Wine Magazine, and Bon App├ętit. She has also been a guest judge on the program "Iron Chef". Her first book, "The Foodie Handbook: The Almost Definitive Guide to Gastronomy" was published in 2009. Her blog, which basically tells stories about her experiences with food, remains extraordinarily popular and her voice is growing stronger within the food community. She is in 19th place on the Gourmet Live list of Women Game Changers in food. I've chosen her recipe for a Thai-style "panna cotta" to share with you today.

Pumpkin and Coconut Milk “Panna Cotta”...from the kitchen of One Perfect Bite courtesy of Pim Techamuanvivit

Ingredients:
2 heaping cups of pumpkin, peeled, seeded, and cut into small cubes - this should be about 10oz or 300g of pumpkin. You can also use one cup of pumpkin puree instead.
1.5 cups (3.5dl) coconut milk
1 cup (2.5dl) water
1/2 (packed) cup (100g), palm sugar or brown sugar
1 teaspoon salt
1 packet powdered gelatin, or 5g of sheet gelatin, or 1 tsp Agar Agar powder

Directions:

1) If using powdered gelatin, mix it with half the cup of water and let stand five minutes. If using sheet gelatin, soak the sheets in enough water to cover until soft. Remove the gelatin sheets and squeeze out excess water and set aside.
2) In a medium pot, add the cubed pumpkin, coconut milk, sugar, salt, and water. Bring to a boil, then reduce the heat to simmer for 20 minutes, or until the pumpkin cubes are very soft. Add the gelatin water, gelatin sheets, or Agar Agar powder. Puree the mixture with a stick blender until smooth. You can also transfer the ingredients into a stand blender to puree, then pour the liquid back into the pot. Continue to simmer for five more minutes. Remove from heat and pour into panna cotta molds or jam jars, (or a pre-baked pie crust.) Let cool in the fridge until set. Unmold to serve or just stick a spoon in it! Yield:6 to 8 servings.


The following bloggers are also featuring the recipes of Pim Techamuanvivit today. I hope you'll visit all of them. They are all great cooks who have wonderful blogs.

Val - More Than Burnt Toast, Joanne - Eats Well With Others
Taryn - Have Kitchen Will Feed, Susan - The Spice Garden
Claudia - A Seasonal Cook in Turkey, Heather - girlichef
Miranda - Mangoes and Chutney, Jeanette - Healthy Living
April - Abby Sweets, Katie - Making Michael Pollan Proud
Mary - One Perfect Bite, Kathleen -Bake Away with Me
Viola - The Life is Good Kitchen, Sue - The View from Great Island
Barbara - Movable Feasts, Kathleen - Gonna Want Seconds
Amy - Beloved Green,Jeanette - Healthy Living
Linda - Ciao Chow Linda, Linda A - There and Back Again
Martha - Lines from Linderhof, Nancy - Picadillo

Next week we will highlight the career and recipes of Molly Wizenberg. It will be really interesting to see what everyone comes up with. If you'd like to join us please email me for additional information no later than Saturday, October 15th.

25 comments:

Ginny said...

I never actually knew what panna cotta was before!

Alessandra said...

Mmmh, I like the idea of a professinal eater :-). excellent vegan panna cotta (if using agar agar), and I love pumpkin with coconut milk!

Have a good weekend

ciao
Alessandra

bellini said...

This is a very timely post with leftover canned pumpkin sitting in the refrigerator.

Barbara said...

Love the idea of pumpkin panna cotta, Mary! And even better that it's made with coconut milk.
Lovely fall photo of it too! The color is marvelous.

The Blonde Duck said...

I love this series!

Penny Wolf said...

This is just what I'm looking for.
A filling for my candied Jack be Little pumpkin vessels(thank you Martha Stewart and one of her guests).

That Girl said...

I wouldn't mind being a professional eater!

girlichef said...

Oh, it's so beautiful! I love the pumpkin and coconut milk...I think I'm going to HAVE to try this.

StephenC said...

Don't know if you are still travelling.
A favor is requested from you. Go to my blog: http://theobsessivechef.blogspot.com and check out my new book. Then do one or both of these: click on the link to purchase a copy and/or mention it on your blog. It would mean a lot to this fledgling author. Thanks.

From the Kitchen said...

How do I not know Pim since Thai is at the top of my list as a favorite cuisine? Pumpkin and coconut milk sound like a happy "marriage"!!

Best,
Bonnie

Joanne said...

Oh mary, you definitely know the way to my heart and stomach! Pumpkin and coconut = heaven.

Emily Malloy said...

GORGEOUS!!!!

Sue/the view from great island said...

Your photo is great, and the recipe sounds fascinating...pumpkin and coconut, what a combination. Sorry I missed this week!

Rachel said...

This sounds like a delicious, albeit unusal panna cotta...not that I've ever made panna cotta before. I love that it's dairy-free and pairs pumpkin with coconut. Yum!

Rosemary said...

I'm definitely going to try this. Looks so creamy and luscious. I've got the pumpkin; got the coconut milk. Guess it's a go! And Chez Pim is one admirable young woman!

Zupan's Markets said...

Mmmm, pumpkin. We have a fantastic fall harvest selection at Zupan's!

Marcela - cup.cake.pop said...

Hmm it looks so yummy! Thank you so much for your comment, Mary, it meant a lot! I've taken a look at your recipes and they all look delicious! Have a nice weekend :)
Marcela

StephenC said...

I would like very much to taste this.

A favor is requested from you. Go to my blog: http://theobsessivechef.blogspot.com and check out my new book. Then do one or both of these: click on the link to purchase a copy and/or mention it on your blog. It would mean a lot to this fledgling author. Thanks.

Erin @ Cooking on Whim said...

Thanks so much for stopping by my blog! I am now a follower of yours, as well! I love seeing new readers!

mia xara said...

Very nice recipe and very seasonal too!It looks great in the picture! Enjoy the weekend!

black eyed susans kitchen said...

I learn so much when I visit your blog! Reading the NY Times regularly I have heard of Pim but did not pay enough attention. I really need to try this recipe and will pay more attention.

Judy said...

Love this panna cotta recipe. Since I'm lactose intolerant, using the coconut milk is a great choice for me. Also am a huge fan of Molly Wizenberg and miss her contributions to Bon Appetit Magazine since she's moved on.

Words Of Deliciousness said...

Thank you for stopping by my blog. I love pumpkin. This recipe sounds delicious.

Bobbi said...

Pumpkin and Coconut Panna Cotta sounds lovely. I had the opportunity of testing and making a sichuan peppercorn vanilla panna Cotta dessert the other day- delightful. Have you ever tried this?

Foodycat said...

This sounds delicious! Nice twist on a pannacotta!

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