Wednesday, November 6, 2013

she said Pecan Pie



Pecan Pie from Epicurious! The holidays are getting close!

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 stick unsalted butter, very cold & diced
4 tablespoons ice water

3/4 stick unsalted butter
1 1/4 cups packed brown sugar
3/4 cup light corn syrup
2 teaspoon vanilla extract
1/2 teaspoon orange zest
1/4 teaspoon salt
3 large eggs
2 cups pecan halves (1/2 pound)

Pie Crust:
1. Preheat oven to 350 degrees with a baking sheet on a middle rack.
2. In the food processor, combine 1 1/4 cup flour & 1/4 teaspoon salt.
3. Add 1 stick diced butter to cut with flour mixture until it resembles coarse crumbs.
4. Add ice water a bit at a time, pulsing until mixture begins to clump together. Do not overmix.
5. Gently shape dough into a disc on a lightly floured surface. Do not over-knead.
6. Wrap disc in plastic wrap. Refrigerate for at least 1 hour, or up to 2 days.
7. Remove crust disc from the refrigerator & let sit at room temperature for 5-10 minutes. Roll out dough with a rolling pin on a lightly floured surface to approximately 1/8 of an inch thick.
8. Carefully place onto a 9-inch pie deep-dish pie plate. Trim dough to within 1/2 inch of the edge of the pie dish, fold under & crimp. 
9. Prick bottom all over with a fork, & freeze until firm, about 15 minutes. 


Pie:
10. Melt butter in a saucepan over medium heat. 
11. Add brown sugar, whisking until smooth.
12. Remove from heat & whisk in corn syrup, vanilla. orange zest & salt. 
13. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
14. Place pecans in pie shell & pour corn syrup mixture evenly over them. 
15. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.

Friday, November 1, 2013

she said Banana Cream Pie


I am so excited about this month's blog theme!!
This recipe comes from Martha.

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, very cold & diced
1/4  to 1/2 cup water, very cold

1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon coarse salt
4 large egg yolks
2 cups whole milk
2 tablespoons unsalted butter, cold
3 ripe bananas, sliced
1 1/2 cups heavy cream
2 teaspoons powdered sugar
1/2 teaspoon vanilla extract
shredded coconut, sweetened

Pie Crust:
1. In the food processor, combine flour, salt & sugar.
2. Add diced butter to cut with flour mixture until it resembles coarse crumbs.
3. Add ice water a bit at a time, pulsing until mixture begins to clump together.
4. Gently shape dough into 2 discs. Do not over-knead.
5. Wrap each disc in plastic wrap. Refrigerate for at least 1 hour, or up to 2 days.
6. Remove one crust disc from the refrigerator & let sit at room temperature for 5-10 minutes. Roll out dough with a rolling pin on a lightly floured surface to approximately 1/8 of an inch thick.
7. Carefully place onto a 9-inch pie deep-dish pie plate. Trim dough to within 1/2 inch of the edge of the pie dish, fold under & crimp. 
8. Prick bottom with a fork, & freeze until firm, about 15 minutes. 
9. Cut a large round of parchment paper & place in pie shell. Fill with pie weights (I used a bag of dried beans). Freeze until cold, about 10 minutes.
10. Preheat oven to 425 degrees.
11. Bake crust 15 minutes.
12. Reduce oven temperature to 375 degrees.
13. Remove pie weights & parchment & bake until golden brown, about 20 more minutes.

Filling:
14. Combine sugar, cornstarch & salt in a bowl. Add egg yolks & whisk until smooth.
15. Bring milk to a simmer in a saucepan over medium heat.
16. Add 1/2 cup milk to yolk mixture in a slow stream, whisking constantly.
17. Pour mixture into pan with hot milk & cook, whisking constantly, until mixture begins to bubble & is very thick, about 6 minutes.
18. Pour milk mixture through a strainer into a bowl to capture any cooked egg. Add butter & stir until melted.
19. Fold in bananas & pour into pie crust.


20. Place plastic wrap directly on surface of filling & refrigerate for 2 hours.

Topping:
21. Beat together cream, sugar, & vanilla until soft peaks form. Spread whipped cream over filling. Shape topping with a rubber spatula.
22. Spread desired amount of coconut into a large skillet & cook over medium heat, stirring frequently, until golden brown.
23. Top the pie with shredded coconut.




Friday, October 25, 2013

she said Kabocha Gnocchi


1 kabocha squash, roasted
3 Yukon gold potatoes
3 egg yolks
1 1/2 cup flour
1 teaspoon salt & pepper

1. Preheat oven to 350 degrees.
2. Cut squash in half & scoop out seeds, etc. Lay face down on a baking sheet.
3. Cut potatoes in half & lay face down on the same baking sheet.
4. Cover with foil & roast for approximately 45 minutes - 1 hour, or until squash & potatoes are fork tender.
5. When cool enough to handle, scoop out roasted squash from its skin into a strainer. Press out as much liquid as you can.
6. Remove skins from the potatoes. Mash together roasted squash & potatoes in a bowl.
7. Add egg yolks & mix until well combined.
8. Work in flour to form a thick, soft dough. Add salt & pepper.
9. Split the dough in 4 & roll each portion into approximately 1" thick logs.
10. Cut each log into 1/2" pieces.
11. Bring a large pot of salted water to a boil & cook in 2 batches for about 1-2 minutes. The gnocchi should begin floating to the surface of the water by then.
12. Transfer to a plate with a slotted spoon.


Monday, October 14, 2013

she said Butternut Squash & Chickpea Curry


This curry was truly outstanding. Like so many other epic dishes, it takes quite a bit of prep-work but once the dish is cooking, the steps move very fast and are ultimately super worth it. Thank you Vikalinka, Chickpea and Butternut Squash Curry (just slightly adapted).

1 tablespoon oil
1 1/2 onions, chopped
3-4 cloves garlic
1 bunch cilantro leaves, chopped
1 butternut squash, diced
1 can chickpeas
2 tablespoons curry paste (I used Thai Kitchen Green Curry Paste)
1 can coconut milk
2 cups water
100 grams spinach
1/2 cup frozen peas
Salt
2 cup basmati rice

1. Heat oil in a large, deep pan & cook onions & garlic over low heat for 10 minutes or until tender.
2. Meanwhile, dice the butternut squash (you can leave the skin on if you'd like).
3. Add curry paste to the onions & cook for one minute, stirring the entire time.
4. Add squash, chickpeas, coconut milk, water & pinch of salt. Bring to a boil & then down to a medium low. Cover & simmer for 35-40 minutes. Stir occasionally.
5. Cook the rice. (1 cup rice to 2 cups water. Bring to a boil & then lower the heat to a simmer. Cover & cook for 14 minutes.
6. Stir in peas, spinach & cilantro leaves. Cover & take off the heat.
7. Serve with rice.

Sunday, October 6, 2013

she said Zucchini Bread


It's a strange time of year. The weather is super hot this weekend in LA but the forecast shows a 30 degree drop by this Wednesday. And I don't know about you but I am completely ready to say goodbye to Summer 2013. It was a great one. I beached. I camped. I went to the Hollywood Bowl. But now I am ready for baking & sweaters.

Perhaps my longing for change can explain why I chose to de-vegan this recipe from La Dolce Pita. Strange times indeed.

3 eggs
1 1/2 cups sugar
2 cups zucchini, grated & drained
1/2 cup canola oil
1/4 cup applesauce
3 teaspoons vanilla extract
2 cups flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
3 teaspoons cinnamon

1. Preheat oven to 350 degrees.
2. In a large bowl, mix together the eggs, sugar, zucchini, oil, applesauce & vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt & cinnamon.
4. Sift the dry ingredients into the wet ingredients. Stir gently until completely combined.
5. Pour batter into a greased loaf pan & bake for 1 hour & 15-20 minutes or until a knife comes out clean from the center.