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Sunday, February 15, 2009

Comforting Continued - Bourbon Pecan Pie

It's still cold out. Ronnie and I are still kind of nursing ourselves back to some kind of health, emotional and physical, what ever. What better way to do that than to whip up a pie that has three or four of my favorite things:
1. Pecans!
2. Bourbon
3. Dark Chocolate
4. Butter
With the added bonus, it's PIE!

So we spent this Saturday after class napping and baking and feeling self indulgent.

Bourbon Pecan Pie - HungryGhoast told me that this is also called a Derby Pie. He had a hand in suggesting the chocolate addition.

Bourbon Pecan Pie

for the crust
1 1/4 cups flour
1/2 cup butter
1/2 teaspoon sugar
1/2 teaspoon salt
4-6 tablespoons ice water

for the filling
1 1/2 cups roughly chopped Pecans
3 generous shots bourbon
1 cup light corn syrup
1 cup sugar
3 egss
1/2 cup melted butter
1 teaspoon vanilla
1/2 cup chopped dark chocolate (you can add more for more chocolately goodness)

Soak the nuts in the bourbon for several hours. I put mine in and then went for a 3 hour nap. Then made the crust, which needs to be refrigerated for an hour, while I watched Dollhouse. So, I'd say mine were soaking in the sauce for 4.5 hours.

Make the crust. I tell you how here.

Pre-heat the oven to 350. Combine all the ingredients, except the nuts and chocolate. Beat well. Add the nuts and chocolate. Pour into the shell. Bake for an hour. Don't over bake. It will continue to cook and set when you take it out of the oven. Mine was undulating, popping and hissing like a cat in tub of water.

Also, this pie is delicious and very addicting. In fact, it was my breakfast.

Another added bonus, here is Ronnie yesterday, enjoying her favorite treat of lettuce. I know, she's a weird cat. She takes after her mother.

Tuesday, February 3, 2009

MCQ Practice Dinner

MCQ is getting back into the groove on a snowy night with some delicious but simple food. There's no real recipe for this but here's what went into it. These are all estimates, I didn't measure a thing making this, but it came out great!

Artichokes with White Beans and Spinach with White Wine Cream Sauce and Lemon Parrapedelle

Garlic maybe 3 cloves
Olive Oil
Tablespoon Butter
1/2 a bag of frozen artichoke hearts
1 can Cannellini Beans
1 Bunch Spinach
1 cup of white wine
1/2 cup cream
Juice of half a lemon
Plenty of Salt and Pepper
Plenty of Parmesan Cheese grated into the sauce and some reserved for serving
Fresh Basil - shredded over the top for serving
Parrapedelle Pasta