November 27th, 2008
Happy Thanksgiving! I hope everyone has a wonderful turkey-filled Thanksgiving with your friends and family!
So, Thanksgiving, as you would probably agree, is not complete without a good slice of pie. In my family, we always have pumpkin, pecan, chocolate chess and pine nut. This is the first year that I am unable to go home for Thanksgiving. Even though I miss my family, I refuse to miss out on the Pine Nut Pie. This pie is just amazing…buttery brown sugar with pine nuts! How can you go wrong? After making this myself, I think I would add a pinch of salt.
Have a great Thanksgiving!
Pine Nut Pie
(from Weaver Street found here)
1/4 cup sugar
3/4 cup packed brown sugar
2 eggs, beaten
1 1/2 teaspoon vanilla
1 tablespoon flour
1 tablespoon heavy cream
8 tablespoons unsalted butter, melted
3/4 cup pine nuts
1 9in pie crust
1. Preheat oven to 350 degrees.
2. Combine all ingredients except the pine nuts and whisk until blended. Do not over beat.
3. Fold in the pine nuts and pour into the pie crust.
4. Bake for 45-50 minutes.
Filed under Pie | Comments (5)
November 24th, 2008
Yesterday morning, when I saw Rebecca’s Focaccia with Caramelized Onions, Goat Cheese and Rosemary, I knew exactly what I wanted. I really didn’t have the time to knead bread dough but I found this no-knead recipe over at Amber’s Delectable Delights. A few short hours later, I was pacing back and forth in front of the oven waiting for my focaccia to be ready. I topped it with feta, shallots and grape tomatoes. It is excellent!
Feta-Shallot-Tomato-Rosemary Quick and Easy Focaccia
(adapted from here)
Ingredients
1 1/2 cups warm water
3 tablespoons olive oil (plus additional for drizzling)
1 1/4 teaspoons salt
3 1/2 cups All-Purpose Flour
1 tablespoon instant yeast
2 teaspoons dried rosemary
1 cup grape tomatoes, sliced
1 shallot, sliced
1 cup feta, crumbled
Directions
1. Lightly grease a 9″ x 13″ pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.
2. Dissolve the yeast into the water until it is bubbly.
3. Add the salt, olive oil and flour and beat until sticky but incorporated.
4. Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it’s become puffy. (I let it rise for about 3 hours and it worked well).
5. While the dough is rising, preheat the oven to 375°F.
6. Gently poke the dough all over with your index finger.
7. Drizzle it lightly with olive oil, and sprinkle with the rest of the ingredients.
8. Bake the bread till it’s golden brown, 35 to 40 minutes.
9. Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.
Filed under Flour, Rosemary, Tomatos | Comments (4)
November 13th, 2008
As a kid, I hated peanut butter and jelly! I never understood how my friends could eat them at lunch…when the jelly would make the bread all soggy…gross!
I’ve always liked peanut butter. My mom’s hiccup trick is to eat a spoonful and magically they go away. It works! But other than that, I barely ate it. In college, my roommate got me hooked on chunky peanut butter. I found that it was pretty good and I started branching out into peanut butter, honey and banana sandwiches. The trick is to eat it right away or the bread will get soggy. Also, if you put peanut butter on both sides, the jelly/honey does not bleed through to the bread.
So, a few weeks ago I made an apple-dulce de leche-peanut butter sandwich. It was a little sweet but great. I love dulce de leche! I’ve made David Lebovitz’s recipe a few times! It is really easy and so worth it! I recommend putting a spoonful in your morning coffee!
Filed under Apples, Peanut | Comments (5)
