Easter Pie

We had company for Easter, so I was feeling festive and seasonal--so I made a carrot pie. Basically: just follow a pumpkin pie recipe, but substitute carrots--microwave the heck out of them first, and then put the whole filling mix in the blender long enough to make sure it's not stringy.

It's pretty good (it actually tastes remarkably like pumpkin though, or maybe butternut squash).

The carrot pie was a success, and disappeared quickly, so I decided to bake another pie. I decided to try something I've been meaning to try for a long time.

This is ube. It's a purple yam from the Philippines. It's dull and gray on the outside, but bright purple on the inside. It's available at Asian markets--I stopped by the Mountain View Market, on Castro in Mtn View, on the way to the station after work.

Don't confuse it with Japanese purple yam, which is purple on the outside and white on the inside!

Peel it, chop it up, and steam it in the microwave for 10 minutes or so. Then mix up everything in the blender, as with the carrots, and pieify.

It comes out purple,

and yummy!

Ok, for a transit connection--if you like ube, you need to try ube ice cream at Mitchell's in San Francisco, an easy walk from the J line. Long-time readers may recall this picture: