Monday, October 26, 2009
Sunday, October 25, 2009
Having worked all day on law school related projects I decided to unwind with some red wine and a baking project. After flipping though my trusty cookbooks and coming up with nothing I turned to my stack of Gourmets. I've been avoiding them and the news of their departure from the newsstand. After all, what can really replace Gourmet? Sure, enough there behind the glossy September 2009 issue was the answer to my debate. Pear Butterscotch Pie. Why have I never thought of using pears instead of apples, what an obvious choice? I suppose that is why Ruth Reichl is an incredible editor and why I will miss her magazine so very much. I served my Pear Butterscotch Pie with Häagen-Dazs Dulce de Leche ice cream and it was everybit as good as it sounds.
Serves 8 Active Time 45 Minutes
3 tbsp all-purpose flour
1 tsp cinnamon
1/2 tsp grated nutmeg
1/8 tsp salt
1/2 cup packed dark brown sugar
2 1/2 lb firm ripe Bartlett or Anjou Pears (about 5), peeled each cut into 6 wedges and cored (I have a slightly larger le creuset pie dish so I doubled the number of pears in the recipe and used 10)
1 tbsp fresh lemon juice
1 tsp pure vanilla extract
1 tbsp unsalted butter, cut into bits
1 large egg beaten with 1 tbsp warm water
1 tbsp granulated sugar
Directions: 1) Put a baking sheet in the oven and preheat overn to 425F 2) Whisk together flour, cinnamon, nutmeg, and salt then whisk in brown sugar breaking up any lumps. 3) Gently toss pears with brown sugar mix, lemon juice, and vanilla let stand for 15min to macerate fruit 4) Roll out 1 piece of dough (keep remaing disk chilled) on a lightly floured surface with a lightly floured rolling pun into 13 inch round. 5) Fit into a 9-inch pie plate. 6)Roll out remaining piece of dough into a 13-inch round. Reserve scraps. 7) Transfer filling into shell and dot with butter 8) Using a pasta cutter, cut dough into strips and arrange in a lattice pattern over the pie. 9) Lightly brush top crust with egg wash 10)Roll out dough scraps about 1/8 inch thick and cut out leaf shapes with cutters (or a knife). Arrange decoratively on top of pie, sprinkle the entire top of pie with granulated sugar 11) Bake pie on hot baking sheet 20 minutes. Reduce oven to 375 and bake until crust is golden and filling is bubbling, 40 to 45 minutes more 12) Cool to warm or room temperature, 2 to 3 hours 13) Serve with ice cream (dulce de leche)
Thursday, October 22, 2009
Wednesday, October 21, 2009
burgundy makes you think naughty things, bordeaux makes you talk about them, champagne makes you do them..
The menu from tonight's wine pairing at the Old Village Post House with Patrick O'Byrne
Tuesday, October 20, 2009
This recipe was adapted from the October issue of More Magazine. I chose to serve it with grilled chicken but it easily could have been served on it's own with a big salad. Acorn squash is a personal favorite of mine but if you prefer any of the other varieties I'm sure they would work as well. The recipe is unusually sweet and nutty so it seems impossible that it only has 374 calories per serving with only 129 from fat. Enjoy!
- cooking spray
- 2 lbs acorn squash (2 @ 1 lb each)
- 2 tablespoons honey
- 1/2 cup quinoa (uncooked)
- 1/3 cup natural almonds (raw)
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1 tablespoon fresh lemon juice
- 1/3 cup dried apricot, chopped
- 1/4 cup chopped fresh parsley leaves
- 2 tablespoons chopped fresh mint leaves
- salt & freshly ground black pepper, to taste
- Preheat oven to 375. Spray a baking sheet with cooking spray. Cut the squash in half lengthwise, and scoop out the seeds. Brush the cut side of each squash with 1/2 teaspoon honey; place squash, cut side down, onto the baking sheet, and bake for 40 minutes, or until tender.
- Meanwhile, put the quinoa and 1 c water into a medium saucepan. Bring to a boil, reduce heat to low, and cover; cook until all the water is absorbed, about 10 to 15 minutes.
- In a dry medium-size skillet, toast the nuts over medium-high heat, stirring frequently, three to five minutes. Allow them to cool, then chop them.
- Heat the oil in the same skillet over medium-high heat. Add the onion, and cook until is softened and beginning to brown, about 3 minutes. Add the garlic, and cook for 30 seconds more. Stir in the cumin, cinnamon and ginger. Remove the skillet from the heat, and stir in the lemon juice.
- Add the onion mixture to the cooked quinoa, stirring until well combined. Stir in the almonds, apricots, parsley and mint; season with salt and pepper. To serve, place a squash half on a serving plate then fill each piece of squash with one quarter of the quinoa mixture. Drizzle each with 1 teaspoon of honey, and serve.
Monday, October 19, 2009
It is finally cold here in Charleston which makes me nostalgic for my favorite breakfast casserole. This isn't exactly healthy but it is delicious and hearty. I've gotten to enjoy it every Christmas morning for as long as I can remember. When I was a little girl it was my job to cut off the crust, now that I am older I generally make the whole thing. And an important note for all your health freaks out there, I know white bread is terrible for you but it is a key to this recipe (don't substitute wheat bread it won't be as good)
Nola Thompson’s Christmas Brunch Egg Casserole
12 slices of white bread (remove crust)
11/2 lbs of chopped ham
1 lb grated New York sharp cheddar cheese
6 more slices of white bread for top (remove crust)
Butter a 13 x 9 pyrex or corning ware pan. Line the bottom and about half way up the sides of the pan with the 12 slices of bread MIX together: 3 eggs 3 cups of milk ½ t dry mustard pinch salt dash of worcestershire sauce dash nutmeg Put grated cheese on bread that is in the pan. Add ham. Put 6 slices of bread on top. Pour liquid mixture overall. Refrigerate overnight.
NEXT DAY Melt ¼ lb butter. Stir in 4-5 cups of corn flakes. Bake the casserole for 60-90 minutes at 300 degrees. Top the casserole with the corn flakes for the last 15 minutes of baking.
Wednesday, October 7, 2009
With fall fast approaching here in the low country I am boning up on hearty recipes, this one is perfect. Normally I am a waffle girl but lately the simplicity of pancakes has been more appealing. A few weeks ago I made lemon poppy seed pancakes with blueberry compote-delicious! If anyone wants that recipe I'll be happy to post it. Adapted from EATMAKEREAD
2/3 cup plus 3 tablespoons all purpose flour
6 tablespoons sugar
2 tablespoons whole wheat flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/8 teaspoon salt
1/8 teaspoon ground coriander
1/8 teaspoon ground nutmeg
Large pinch of ground white pepper
3/4 cup buttermilk
2 tablespoons honey
1 large egg, separated
2 tablespoons (1/4 stick) unsalted butter, melted + more for cooking
4 Tablespoons butter
4 Tablespoons sugar
2 apples, cut into 1/2 cubes
1 Whisk first 11 ingredients in large bowl to blend.
2 Whisk buttermilk, honey, and egg yolk in medium bowl to blend. Whisk buttermilk mixture into dry ingredients.
3 Stir in melted butter. Beat egg white in another medium bowl until stiff but not dry; fold into batter.
4 Add about half a Tablespoon of butter to a non-stick skillet over medium heat.
5 Pour 1/4 cup batter into pan and let cook about 3 minutes. Flip and cook for another 2 minutes or until golden. Repeat with remaining batter. (Can be made ahead. Let stand at room temperature up to 3 hours or cool completely, wrap in foil, and let stand at room temperature 1 day. Rewarm uncovered on rack on baking sheet in 350°F oven until crisp, about 5 minutes per side.)
1 Melt butter in large skillet over medium heat; sprinkle sugar over. Stir until sugar begins to melt, about 1 minute.
2 Add apples. Sauté until apples are brown and tender and juices form, about 15 minutes.
3 Spoon apples over pancakes and eat up!