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Game Night Snacks: Pepperoni and Cheese Swirl Rolls

17 May

I had some pizza dough in the fridge recently that I needed to use and it got me thinking about creating a savory version of the Cinnamon Rosettes on this blog. The Stanley Cup Playoffs are also going on and the Pens are in the Eastern Conference Finals, so I’ve also got stadium snacks, bar food, and Pittsburgh on the brain. That led me to one natural conclusion. Let’s flip the script for…

Pepperoni and Cheese Swirl Rolls

Ingredients

  • 1 lb. pizza dough, homemade or store-bought. Recipe here!
  • 12-15 slices pepperoni
  • 4 oz. shredded mozzarella cheese
  • 1 oz. pecorino romano cheese
  • 3 tbsp. butter
  • ½ tsp dried thyme
  • ½ tsp. dried basil
  • ½ tsp. dried oregano
  • ½ tsp. garlic powder
  • Optional: ¼ tsp. cayenne pepper

Method

Preheat an oven to 350 degrees F. Grease a 12-cup muffin tin.

Roll out the pizza dough into a rectangle about 12 x 15 in.

Melt the butter with the herbs and spices, and then brush onto the pizza dough, leaving a small seam at the bottom.

Layer on the mozzarella cheese and most of the pecorino romano cheese (reserve some for the tops of the rolls).

Add a layer of pepperoni.

Roll the pizza dough toward you slowly, jellyroll style, and pinch the edges together to seal.

Place the roll seam side down on a cutting board and slice into 12 equal pieces.

Put each roll into a muffin tin cup and then sprinkle additional pecorino romano cheese on top.

Bake 25-27 minutes or until golden brown on top. Move the rolls to a wire cooling rack and serve warm with marinara sauce for dipping.

These are really delicious the day they are made, but they also reheat well. Just put them back in a 350 degree oven for 5-7 minutes.

Ciao for now (and let’s go Pens!),

Neen

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Cure for a Cold Snap: Curried Butternut Squash and Apple Soup

13 May

Howdy readers, I’m back. It’s been an interesting few months to say the very least, but needless to say I wasn’t doing as much cooking as I do normally. And when I was cooking, I was feeling stuck in a little bit of a rut. Not as if there aren’t endless sources of inspiration in books and online, I just wasn’t in that head space. It was hard to be out of the groove, but as I’ve started feeling more like myself, getting back into the kitchen and just experimenting has made me really happy again.

I’ve been on a soup and stew kick this week. That might seem like a little bit of a head-scratcher for this time of year, but if you were in Arlington this week, it’s been in the 50s, overcast, and rainy. So my local friends might understand why I’ve wanted nothing but warming foods.

This soup is spicy-sweet, creamy, and really delicious. It can also be made vegan if you swap out the chicken stock for vegetable stock or even water with a stick of kombu in it. Let’s have at it!

Curried Butternut Squash and Apple Soup

Ingredients

  • 1 lb butternut squash, cubed
  • 1 apple, cored and cubed
  • 1 red onion, diced
  • 3-4 cups unsalted chicken stock or broth
  • ½ cup whole or light coconut milk
  • 2 tbsp. olive oil
  • 1 tbsp. curry powder
  • 1 tsp. salt (less or more to taste)
  • ½ tsp. cayenne pepper (less or more to taste)
  • ½ tsp. toasted ground coriander
  • Optional: Toasted, salted pistachios

Method

Heat the olive oil in a deep, straight-sided saute pan over medium heat. Add the onions and cook until soft and a bit sweet.

Add the chopped apple, squash, and spices to the pan and cook everything over medium heat for 5-7 minutes or until the squash and apples begin to cook down and release liquid.

Add enough broth to the pan to cover the vegetables and fruit, then turn the heat to high and bring to a boil. Then reduce the heat back to medium and allow the soup to simmer, uncovered, until the squash is tender. The liquid will also start to reduce.

Using a traditional or immersion blender, puree the soup. If using a countertop blender, you may need to do so in batches to keep the hot liquid in check. Once the soup is pureed, add the coconut milk and blend it in. Check the seasoning, add salt and pepper as needed, and then blend again.

Serve hot with the toasted pistachio garnish and enjoy!

Hopefully I’ll be back a little more quickly this time. There’s a lot I know I’ll want to make once the farm markets are back in full swing for the summer, so keep your eyes peeled for new recipes. Until then…

Ciao for now,

Neen

Quick Re-Heats: Potato Crusted Mini Quiche

23 Apr

One of the most in-my-face changes since becoming a self-employed person with odd “office hours,” has been figuring out when and what to eat. Sometimes there are evenings where I teach from 6 until 9:30. I personally don’t like to eat less than 2 hours before I teach a hot class, and sometimes afterward my brain kicks into “I just want to relax” mode before I have time to consider dinner. The problem is that thinking leads to grabbing something easy or fast on my way home. And while Alexandria has a decent variety of quick, healthy food options, let’s be honest that buying a $10-15 salad/pizza/sandwich that I could make at home for a fraction of the cost is not the best idea.

So I’ve been leaning on foods that are easily re-heated and those that can be made for the sole purpose of using up odds and ends at the end of the week. Soup, lasagna, chili, and pot roast are all pretty good examples. Still, for simplicity, nothing beats quiche. And this version negates the need to make pastry, which is a good bonus. I make these on Sunday and refrigerate them in individual containers. The key here is to not think too hard about specific ingredients. Use what you have. In this instance, I made this right after Easter, so I had leftover ham, potatoes, a lone tomato, a half package of mushrooms, and some half-wilted salad greens. I also only had 5 eggs, and I assure you it was not the end of the world.

Potato Crusted Mini Quiche

  • 1 russet potato, sliced thin on a mandoline
  • 6 eggs, well beaten
  • 2/3 cup milk
  • 1/2-3/4 cup of shredded or diced cheese (I used a cheddar-jack blend)
  • 1 roma tomato, diced
  • A few handfuls of greens (I used kale/spinach/chard salad blend)
  • 5-6 oz. of ham, diced
  • 1 clove garlic, minced
  • 6-8 oz. white or cremini mushrooms, diced
  • 1/4 tsp. grated nutmeg
  • Salt and pepper to taste

Prep the potato crust first. Preheat the oven to 450 degrees F and lightly grease a baking sheet. Lay the sliced potatoes out—they can overlap a bit.

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Bake for 9-10 minutes or until just lightly golden. This isn’t to cook the potatoes through, but to make them pliable.

Grease a muffin tin. Let the potatoes cool slightly and then lay slices in each cup, pressing them against the bottom and sides. Make sure they overlap slightly. Five slices usually does the trick if you’re working with a large potato.

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Set the pan aside while you prepare the filling.

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Lower the oven temperature to 375 degrees F.

Place a skillet over medium heat and add some olive oil or butter to the pan. Gently saute the mushrooms until they start to give up some liquid, and then add the ham and garlic. Cook one minute more, and finally add the tomato and greens to the pan. Cook until the greens wilt slightly, and then remove the pan from the heat. Season the filling with salt and pepper to taste.

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Beat the eggs with the milk, nutmeg, and some salt and pepper.

To assemble the quiches, place a generous amount of the vegetable/ham filling into each crust, top each with shredded cheese, and then very slowly add egg custard to each one until ¾ full.

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Carefully move the muffin tin to the oven and bake the quiches for 12-15 minutes. They will puff up and be golden brown on top when ready. Let them sit in the pan for 5-10 minutes, then run a knife around the edge of each, and lift the quiche out with a wide spoon or small spatula.

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I like to have quiche with some greens in spicy vinaigrette to offset the rich custard. Yum.

To reheat from cold, just pop into a toaster oven or conventional oven set to 350 degrees F and cook for 5-8 minutes. Nearly instant breakfast, lunch, or dinner! This recipe usually makes about 8-10 quiches depending on how large the potato is and how many odds and ends you’re throwing into the custard.

Ciao for now,

Neen

Stop for Science (again!): Gluten-Free Soft Pretzels

6 Nov

Regular readers of this blog will recall my Home Alone style dash through the Frankfurt airport, induced by the scent of warm soft pretzels (laugenbrezel!), and the subsequent foray into the chemistry that gives us this glorious bread. Ah yes, we donned our gloves and surgical masks together, avoided recreating any particularly cringe-worthy scenes from Fight Club, and discovered that sometimes you have to be a little brave to make the magic happen.

It appears that suddenly the rest of the world has discovered that pretzels are that good, because it seems like every restaurant is offering sandwiches on pretzel buns now. The nerve! Yes, restaurant industry, thanks for waiting until I went gluten-free to shove advertisements for pretzel rolls in my face at every turn. But it’s like they say: Don’t get mad, get even.

And I found the perfect opportunity on a chilly Sunday over the weekend to do just that. With leftover mornay sauce from the previous night’s macaroni and cheese just begging to be reheated as cheese dip, clearly, it was time to take back the pretzel.

The process for making gluten-free pretzels is pretty similar to making traditional pretzels. There are some differences in the dry ingredients in order to add more acid and give the dough that chewy tenderness, but the main difference I found is purely tactile. The gluten-free dough feels much less stiff, so it took more care and a lighter touch to roll it out. I’d recommend keeping a little bowl of sweet rice flour nearby to flour your hands with, because it’s pretty likely that the warmth from your hands will make the dough stick to them otherwise. The other main difference is kind of awesome: only one rise! So basically, you get your pretzels twice as fast. Hallelujah!

Gluten Free Soft Pretzels

  • 3 1/4 cups gluten-free flour blend (here’s mine!), plus ¼ – ½ cup extra
  • 1 1/2 tsp. xanthan gum
  • ½ cup dry buttermilk powder
  • 1 package rapid-rise or instant yeast
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon baking soda
  • 1 tbsp. dark brown sugar or barley malt syrup
  • 1 tsp. kosher salt
  • 1 tsp. rice vinegar or cider vinegar
  • 2 tbsp. unsalted butter, softened
  • 2 egg whites
  • 1 ½ cups warm water, about 110 degrees
  • 1 oz. food grade lye
  • Coarse salt or pretzel salt
  • Plastic gloves, safety goggles, vinegar, and nonreactive pans and utensils.

Line two baking sheets with parchment paper and set them aside.

Combine the flour blend, xanthan gum, buttermilk powder, yeast, cream of tartar, baking soda, brown sugar, and salt in a large bowl and mix well.

20131103_074135Add the vinegar, butter, and egg whites to the dry ingredients and mix well, then add the water in a slow steady stream. Once all of the water has been added, turn the mixer to a high speed and mix for 2-3 minutes. The dough will be loose and wet.

20131103_075122Turn the mixer speed down to low and add flour 1 tbsp. at a time just until the dough begins to pull away from the sides of the bowl. It will still be quite tacky. Use a dough scraper to turn the dough out onto a silpat or lightly floured board, then knead lightly until smooth. Divide it into 12-16 equal pieces, depending on how large you would like the rolls to be. From here, you can either roll the dough into balls OR roll out into thin ropes and form into the traditional pretzel shape.

20131103_08033420131103_08041120131103_080414Set the rolls onto the prepared baking sheet, cover lightly with plastic wrap, and allow them to rise in a warm place for 45 minutes. They will puff up, but will not quite double in size.

Now it’s time for the lye bath. Put on your gloves and safety goggles, and wipe down the surface of your workstation with plain white vinegar. Keep a small glass of vinegar nearby to neutralize any spills of the lye solution.

20130807_115440Measure one quart of cool water into a nonreactive saucepan. Slowly add one ounce of food grade lye and stir gently to dissolve. ALWAYS add the lye to the water and not the water to the lye. Doing it the other way around may cause the lye to react and combust.

20130807_131512Dip each pretzel in the lye solution for 30 seconds and then place back on the parchment-lined baking sheet using a slotted spoon. When finished, wipe down any surfaces that may have come into contact with lye with a vinegar soaked rag, and then with warm soap and water.

Sprinkle the pretzels with coarse salt and then let them rest while the oven is preheating.

Preheat the oven to 375 degrees F. Bake the pretzels for 20-30 minutes or until they are a deep golden brown.

20131103_09294320131103_09295220131103_093145 Cool completely on a wire rack prior to storing.

To save pretzels for later enjoyment, wrap individual pretzels in plastic wrap and then put them in a zip-top bag in the refrigerator or freezer. These reheat beautifully in the toaster or toaster oven, so you don’t have to worry about the leftovers going to waste. Perfect for slider-style sandwiches, cheese dip, mustard, or just alongside a cup of coffee, they are a hit out of the park.

So the next time some chain restaurant’s advertisement comes blaring through your television or radio praising their “artisan,” “hand-crafted,” or “revolutionary” pretzel buns… remember that you’ve totally got the power to make them even better.

Ciao for now,

Neen

The Zen Balance of Maple-Cured Smoked Bacon

16 Jul

Talk about a hiatus, eh? Well, Neen has not abandoned her Notes, but the last few weeks have been a little bit tricky. My last week at the Folger was the epitome of bittersweet, and frankly I’ll admit that I’m still grappling with what and who I am now. It sounds strange; I never thought that I was so attached to seeing myself as Associate Production Editor of Shakespeare Quarterly until I suddenly couldn’t do it anymore.

Now Im the boss. That is beyond weird. Yes, the individual who hates being bossy or delegating tasks was suddenly thrust into the bizarre managerial scenario of being her own boss. And though I’m not perfect at it, I’m getting the hang of keeping my days busy and varied. I do crave a little bit of structure, which is on the horizon in the form of a recent acceptance into Tufts’ graduate certificate program in nutrition science for communications professionals, and (provided the application and interview process go well) beginning yoga teacher training in the fall at Pure Prana.

Where I’m headed with my career is vaguer. I write new letters and apply for jobs every day, but nothing has leapt off of the page at me yet. So part of what I am hoping to do through these personal and professional development courses is figuring out what exactly I’d like to be next. I’ve already decided that I don’t want my identity to hinge on it…who I am is Neen.  And pigeon-holing a person, or boiling down their essence to a single occupation? Well…that seems oversimplified to say the very least.

But there are some constants and certainties in life, and one of those is surely cooking. It has remained (along with family) as my home base, my safe place throughout this entire internal earthquake. It has been where I manage to find a center…and so what recipe more appropriate to share with you than the sweet-salty balancing of over-the-top-crazy-good MAPLE BACON.

My last few days at the office were full of last-minute trips to my favorite walkable spots on the Hill, and especially to Eastern Market. I decided to make some duck prosciutto (recipe here) and try out my new Cameron stovetop smoker on a batch of maple bacon. After acquiring the necessary animal parts at Union Meat (thanks guys!), I stopped to talk to Mrs. Calomiris and she as always sent me on my way with an armload of the perfect accompaniments, and an extra banana and a handful of cherries (“for your walk back to the office”). I felt rejuvenated after that trip, and ready to forge ahead with so many of the food projects I’d put off due to lack of time. So yes, while I haven’t written to you recently…oh, I have been cooking. And rest assured that this “so-good-it’s-gonna-make-you-swear” bacon is just the first of many treats to come.

Maple Cured Smoked Bacon

  • 5 lb. pork belly, skin on
  • 2 oz. kosher salt
  • ¼ cup dark brown sugar
  • 2 tsp. pink curing salt
  • 1 tsp. freshly ground black pepper (I used a citrus pepper blend)
  • ¼ cup dark grade b maple syrup

Combine the kosher salt, brown sugar, pink salt, and black pepper, and mix well. Add the maple syrup and stir until the ingredients are thoroughly combined.

20130612_17185520130612_171934Trim the pork belly until it is as uniformly shaped as possible. This is important because you want the cure to penetrate the meat evenly. Place the trimmed pork belly in a snug-fitting nonreactive baking dish. I used a 9×13 in. pyrex baking pan, but the pan you use will be dependent on the size and shape of your piece of meat.

20130612_172003Rub the meat thoroughly with the cure on all sides.

20130612_172401Cover the baking dish with plastic wrap and press down to remove as much air as possible. Move the dish to the refrigerator and allow the belly to cure for one week, flipping it every other day to redistribute the cure.

The bacon is cured when the meat is firm to the touch at the thickest point. If it still feels squishy at the end of a week, flip it and allow it to cure for another 24 hours. This belly took 8 days to fully cure. Once the meat feels firm, rinse and pat dry and move it to a wire rack over a baking sheet and refrigerate uncovered for 24 hours. This will allow the surface of the meat to develop a sticky pellicle for the important forthcoming smoky goodness to adhere to.

Now, if you have an outdoor smoker you’ll want to preheat it to about 250 degrees. I used an indoor stovetop smoker set over medium heat. For this batch, I selected applewood chips to add a little bit of fruitiness to the caramel-y molasses flavors in the brown sugar and maple syrup cure.

9299857471_6773c4974b_bSmoke until the belly reaches an internal temperature of 150 degrees and then allow it to cool completely before attempting to slice.

9299823731_80b87f011f_b9299844553_eda8328fcf_bGo ahead and slice it down yourself if you’re feeling like Chef Sakai. Me? I sought the excellent helpful hands of the folks at Springfield Butcher. For a more than reasonable $7 fee, they sliced the whole belly down for me and I had over 4 lbs. of perfectly even slices to share with family over our vacation trip to Fenwick Island.

9302600758_fbfc61dd8e_b9302584984_d72cf909bf_b9302554436_55faeb656f_b20130624_075909Verdict? Salty, sweet, deep caramel richness, and a fruity smoky finish. Well-rounded to the point of reaffirming my belief that finding balance in the kitchen is just a step away from translating it to other facets of life. Nobody has everything figured out, and even if someone did…wouldn’t that be kind of boring and predictable? I think I’ll keep looking for and refining the edges, because like the yogis always tell me: When you fall out of an inversion or a balancing posture, just reset your foundation and try again. Falling just means you’re reaching for something new.

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Something better.

Ciao for now,

Neen

Recipe Megapost: My Old Kentucky Home

6 May

Roger, our native Kentuckian, invited Joe and I over for Derby Day this year. He and Lynn always loved celebrating the Kentucky Derby. I imagine that it was particularly special for her, having grown up so close to Churchill Downs.

While I pawned mint julep duty off on the men-folk, I took charge of the food. Roger’s only “must-have” request was derby pie, an amazing chocolate-nut pie that’s possibly sweeter than actually winning the race itself. Other than that, I was free to do as I pleased.

It got me thinking a lot about Lynn. She liked to get me cookbooks, especially Southern ones. Last summer she gave me an edition of Seasoned Cooking of Kentucky, and several years ago an edition of Charleston Receipts. But the foods that make me think of her are the ones that she talked about the way that I talk about food from Pittsburgh, and those that she eventually wrote down for me the on cards I received at the bridal shower last year.

20130503_142327One of the things I remember her always loving was ham biscuits. Exactly what they sound like; cured, country ham (not the sweet, smoked style of Virginia), thin sliced and piled on top of fresh, fluffy biscuits. Roger mentioned in one of his recent emails to me that they were indeed her favorite, so I searched high and low—the wonderful butcher at Union Meat finally came through with beautiful, red slices of country ham, and I went on a search for a sturdy, slider-style biscuit recipe. The next item on the menu was from one of the books she’d given me.  Pickled shrimp are a popular picnic food in the summer that sounded just refreshing enough to cut some of the richness in the menu (oh believe me, we haven’t even started). Steamed, chilled shrimp, mixed with some vegetables, herbs, and a sweet/sour pickling liquid, all layered into a jar to marinate overnight. Along with the ham biscuits, and pickled shrimp, I figured a vegetable had to enter into the picture somewhere, so I roasted some beautiful spring Brussels sprouts with herbs de provence,  red onion, and bacon and served them at room temperature. They were an amazing contrast to the shrimp.

But the Hot Brown was what intrigued me the most. Not only was it an iconic dish, but I’d never made it before, and had only seen prepared briefly on a Food Network segment done at the Brown Hotel. On one of the recipe cards she shared with me, Lynn wrote down the Brown Hotel’s recipe for their signature dish. What is this incredible food item, you might ask? It is an open faced turkey sandwich on thick slices of Texas toast, covered by creamiest, richest pecorino romano mornay sauce I have ever made, broiled until golden, and then finished with sliced bacon, fresh parsley, and paprika.

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And yes, this whole ordeal ended with pie. Because you should always save room for pie.

Pickled Shrimp

  • 1 lb. peeled, jumbo cooked shrimp with tails
  • 1/2 red onion, diced
  • 1/2 yellow bell pepper, sliced
  • 1 fresh bay leaf
  • 1/3 cup peanut oil
  • 1/3 cup white wine vinegar
  • 1 tbsp. sugar
  • 1 tbsp. lemon zest
  • 1 tbsp. fresh lemon juice
  • 1 tsp. Dijon mustard
  • 1 tsp. hot sauce
  • 1 tsp. kosher salt
  • 1 garlic cloves, pressed
  • 1 tsp. dried crushed red pepper

20130503_170453Layer the shrimp, onion, bell pepper, and bay leaf in a quart-sized mason jar.

20130503_170919Whisk the remaining ingredients together, and then pour over the shrimp and vegetables. Seal and allow the shrimp to marinate for 1 day, shaking and turning the jar every few hours or so.

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Ham Biscuits

These biscuits needed to be sturdier, and a little taller than normal to accommodate being made into sandwiches. Three leavening agents keep them light and fluffy, while giving you some freedom with manipulating the dough.

  • 1/2 envelope active dry yeast
  • 2 tbsp. warm water (110-115 degrees F)
  • 2 1/2 cups all-purpose flour
  • 1/2 tbsp. sugar
  • 1/2 tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 4 oz. cream cheese, cut into pieces and chilled
  • 2 oz. unsalted butter, cut into pieces and chilled
  • 1/2 cup plus 2 tbsp. buttermilk
  • Slices of country ham
  • Dijon mustard, mayonnaise, or other condiments

Preheat oven to 400 degrees F.

Combine yeast and warm water in a small bowl; let stand 5 minutes or until foamy.

Whisk together flour, sugar, baking soda, baking powder, and salt, then cut cream cheese and cold butter into flour mixture with a pastry blender or fork until crumbly.

Combine yeast mixture and buttermilk, and then add to the flour mixture, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 6 to 8 times.

20130504_073019Roll or pat the dough to 3/4-inch thickness. Cut with a round cutter or slice into squares.

20130504_073652Arrange biscuits on a parchment-lined baking sheet, brush with an egg wash or melted butter, and bake for 15 minutes or until deep golden-brown.

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Split biscuits and top with thin slices of country ham and condiments as desired.

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Roasted Brussels Sprouts

  • 1 lb. Brussels sprouts, washed, outer leaves removed, and cut in half.
  • 1 tbsp. olive oil
  • 2 slices bacon (cooked), and 1 tbsp. bacon drippings
  • 1/2 tbsp. white wine vinegar
  • 1/2 red onion, diced
  • 1 tsp. herbs de provence
  • Salt and pepper to taste

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Toss all ingredients together in a large bowl and taste for seasoning. Then spread the sprouts on a baking sheet and roast at 375 degrees F until lightly browned, but not soft. It will take anywhere for 15-30 minutes depending on the size of your sprouts.

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Kentucky Hot Brown

I used the Brown Hotel’s original recipe and followed it to a T. The only exception being that I was able to make three sandwiches, rather than two. Honestly, I think that the amount of sauce this yields could easily be spread across four. The recipe can be found here, but here’s a photo sequence and my description of the process…

Gather your ingredients and preheat a broiler.

20130504_171142Lay one piece of crustless Texas toast in an oven-safe dish, and cut the other into triangles, putting them on either side of the whole piece.

20130504_170551Layer turkey on top, and put a slice of Roma tomato on two sides of the Texas toast.

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Make a roux and cook it until smooth, then add the cream and cook over medium heat, whisking constantly until the mixture begins to simmer lightly and gets very thick.

20130504_17251920130504_172656Add the pecorino cheese and whisk until smooth. Add salt and pepper to taste.

20130504_17353620130504_173625Ladle the hot mornay sauce on top of the turkey, and then place the sandwich under the broiler until lightly browned on top.

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Top with two slices of bacon and finish with a sprinkle of fresh parsley and paprika.

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Dark Bay Pie

The Derby Pie originated at the Melrose Inn, but the name is trademarked  by the Kern family and the owners are not shy about suing to protect it. Although numerous variations and recipes for this type of pie exist, to refer to anything that is not Kern’s recipe (which is again, heavily guarded by the owners) as Derby Pie is breaking the law. Hence, why my truly delicious AND SHAREABLE recipe has its own moniker, given for the final product’s similarity in color to that particular horse coat color.

  • 1 1/4 cups toasted, roughly chopped nuts – I used a mixture of pecans and walnuts
  • 3 large eggs
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 cup light corn syrup
  • 1/4 cup dark corn syrup
  • 1/2 cup all-purpose flour
  • 1/2 cup butter, melted and cooled
  • 1/2 tsp. salt
  • 2 tablespoons bourbon
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup semisweet chocolate chips
  • Pastry for one 9 in. crust

First, prepare your pastry. I use my super-no-fail pate brisee, of course! You can find that recipe right here, in the butter tart tutorial. After making the dough, patting into a disc, and refrigerating it, roll it out into a circle a bit larger than your pie pan, and then fit into the pan and crimp the edges. Return the crust to the refrigerator and chill for 30 minutes.

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Preheat an oven to 350 degrees F.

In a large bowl, whisk the eggs until thoroughly blended and slightly foamy. Add the brown sugar, white, sugar, light corn syrup, dark corn syrup, flour, and salt and whisk until smooth.  Add the melted butter, bourbon, and vanilla extract and mix thoroughly.

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Fold the nuts and chocolate chips into the mixture, brush the inside of the pie crust with a little bit of egg wash, and then pour the filling into the prepared pie crust.

20130504_10154920130504_101333(0)20130504_101745Bake for 50-60 minutes or until the center is just set and the edges are golden brown. It will deflate slightly as it cools.

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An hour after finishing everything up, I was putting my recipe cards safely back into the book when I noticed another one from Lynn that contained three simple ingredients: An orange, a cup of sugar, and two cups of pecans. Well shoot, I already had everything…so why not? Roger and I have since decided that these are far too habit forming. If you make them, not eating the entire batch will truly be a challenge.

Orange Pecans (and Walnuts)

Lynn’s recipe called for 2 cups of pecans, but I had a mixture of pecans and walnuts leftover from the Dark Bay pie, so I went with that.

20130504_113957Zest and juice the orange into a small, heavy bottomed saucepan. Add the sugar and mix well. Put the pan over medium high heat.

20130504_114512Once the sugar has begun to dissolve, add the nuts to the pot. Bring the mixture to a simmer, stirring vigorously throughout, and cook until most of the liquid has been absorbed (5-6 minutes).

20130504_114629Spread the nuts out onto a baking sheet and separate using a fork. Once completely cool, store in a well-sealed container at room temperature. And again, this is if you actually have any to store.

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20130504_125706So that was what we enjoyed with frosty mint juleps as Orb made his valiant gallop from almost the back of the pack, to a massive garland of roses.

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Dioji found all of this very exhausting.

Dioji found all of this very exhausting.

It was a really wonderful way to spend a Saturday, tasting and seeing things that reminded me of my mother-in-law. Sometimes it hurts to think about Lynn, because the fact that she is gone is still so raw. But Saturday was one of the first times that the cheerfulness I remember overshadowed those pangs of sadness. I am grateful that she shared so much of her home with me, and hope that I have done her proud sharing it with you.

Ciao for now,

Neen