Test Kitchen Tuesday: Chocolate Bourbon Pecan Pie

I hate to be the spoiler alert, but do you have any idea how many calories are in a piece of pecan pie? 

Almost 500! 

Seriously, I had no idea. 

 I mean when I think about it - it makes sense - a ton of sugar, corn syrup, butter, eggs, and nuts...

then there is the crust, and in this case the chocolate.

I have said before that my sweets- doesn’t like sweets, but I failed to mention that he does love Pecan Pie around the holidays. This year I made two; one for our Thanksgiving celebration,  and one to take pictures of that I shared at work.

Kody ate one piece, and I am pretty sure I just ate the equivalent of a whole pie! 

I will not think about the calories - I will not think about the calories, I am just going to run...see you in 10 miles:) 

Chocolate Bourbon Pecan Pie

For this test kitchen Tuesday, I found this awesome recipe - copied right from Jenna's blog Eat. Live. Run. I followed this recipe almost to the tee, but I used a graham cracker crust that I painted with melted chocolate before adding the filling. I must give a big shout out to Jenna, because it was amazing - thank you! 

makes 1 pie

Print this Recipe!

Ingredients:

1 cup semisweet chocolate chips

1 1/2 cups pecans, roughly chopped

1 cup corn syrup {light or dark}

1 cup brown sugar, packed

4 large eggs, slightly beaten

2 tsp vanilla extract

1/4 tsp salt

1/4 cup bourbon

2 tbsp unsalted butter, melted

1 refrigerated or homemade pie crust, thawed (I used a graham cracker crust)

Directions:

Preheat your oven to 325 degrees.

Spray a 9″ pie tin with nonstick spray. Drape your pie crust into your tin, letting it hang over the edges of the tin. Crimp the edges of the dough with your fingers then remove extra dough hanging over the side. Prick the bottom of the dough all over with a fork.

Scatter the roughly chopped pecans and semisweet chocolate chips over the bottom of the pie dough. Set aside.

In a small pot over medium heat, combine the corn syrup, brown sugar and bourbon. Bring to a boil, stir well, then remove from the heat and let cool slightly.

In a bowl, mix together the eggs, melted butter, vanilla and salt. SLOWLY drizzle hot syrup into the eggs, stirring continuously with a whisk while you drizzle. You must go very slow here or you risk cooking the eggs. Continue drizzling and whisking until the last of the syrup has been poured into the eggs. Pour this over the pecans and chocolate in the pie.

Carefully place pie in the oven and bake for 1 hour. Top should be puffy and crust should be golden. Let cool for 1 hour before serving.

Time:

active time ~ 15 minutes

total time ~ 2.5 hours

Sunday Supper: Spicy Tomato Soup

Every home cook has their arsenal, mine is making something out of nothing - I am, literally, the Queen of this. Open the fridge, look in and figure it out. I finally got that nasty cold that was going around the restaurant, and on Sunday I woke up with the sniffles and a sore throat. 

Test Kitchen Tuesdays: Reese's Peanut Butter Cups (Only Better)

I may have found the easiest holiday recipe ever! These peanut butter bars are not only delicious, but painless and quick. 

5 ingredients. Yes. 5 ingredients. Peanut butter, confectioners sugar, graham cracker crumbs, chocolate and butter. 

The best part - no baking! 

Roasted Rosemary Potatoes

If you have ever been confused on how to make the best potatoes ever, I am here to show you the love. I am not entirely responsible for this recipe, I have to give some props to my friend Ian. After enjoying an awesome brunch at his house, he shared his secret for potatoes, super simple - par boil. Duh? How had I not done this before? My roasted potatoes were never right, but now they are, and holy s#@t - they are delicious! 

Sunday Supper: Pot Roast

Sunday Suppers... a childhood memory... an adult obsession. As the leaves turn colors, and the days get crisp, it's time for a pot roast. Growing up in my family, and perhaps yours, we had a roast on the regular in these cooler months - pork - beef - lamb; whatever Mom could get her hands on. As a child, you couldn't get me out of the kitchen... somethings never change... as the aromas fill my home, I am instantly transported back in time.

Scratch Caesar

The caesar dressing that just happened. Usually when I embark on making something new, I check the web, look at blogs and recipes, gather my inspiration, and go. Nope, not this time, I just went for it. How, have I not made a scratch caesar dressing before? I have no idea, not only is it super easy - its super delicious.

Test Kitchen Tuesdays: Fig Tart with Rosemary and Balsamic

Tart take two...okay maybe it’s 5, or 6, or 10. I have lost count. I have been trying to write this all week, seriously, it should not be this hard. I have even considered not posting, but to improve, I must practice...so here we go...take 20...

The Oregon Coast & Sunday Supper: Roast Chicken...then Stock

Saturday was epic: we headed to Cannon Beach with a few of our friends to take advantage of the amazing weather - 61 and clear - almost unheard of at the coast.  Here in the Pacific Northwest during the month of October, you're hard-pressed to find a ray of sunshine or an empty beach. It was absolutely breathtaking. We stayed on the hidden bluffs overlooking a private beach with trail access to the sandy shore where I skipped in the sand like I was 10 years old. I experienced so many zen moments followed by utter joy that I practically cried at the beauty of it all. Yes, there is a small hippie living in a corner of my soul. After a glorious sunset and a delicious family dinner, we shared whiskey-laced stories under a star-studded sky 'round a blazing fire - a perfect evening and one to remember always. 

Roasted Delicata Squash and Wild Mushrooms with Sherry Maple Gastrique

Crunch, salt, sweet, rich, fall flavors are intertwined in this amazing side dish while taking advantage of the wild mushroom season here in the Pacific Northwest. I  love Fall... everything about it...scarves, boots, leaves changing, crisp cool days- and mostly the oven roasting away. Roasted squash is by far one of my favorites, the sweet tender flesh (is this inappropriate verbiage?) leads itself to countless recipes- mix with hearty wild mushrooms, bold blue cheese, sweet sherry & maple and toasted almonds; heaven is here.

Sunday Suppers

I can’t think of anything better than this: being surrounded by friends, drinking wine, and preparing a meal together. Those who can cook prepare their specialties to share; those who cannot are responsible for topping the wine off; it’s a beautifully balanced ballet. I am always the cook, and besides the creative/controlling aspect, my favorite thing about being the cook is that my glass is always full; and then after, when my belly is singing with delightful hurt, I can simply sit back and relax as everyone else cleans up. I am totally winning.

I have decided to bring back Sunday Suppers at my house, and to get warmed up this week I went with a spicy seared salmon, fried jasmine rice and a cool cucumber and broccoli salad. This was one those meals that transpired out of nowhere and ended up being one to make again and again. One: it is super flavorful; two: it is easy; and three: it is healthy. Again, I am winning.

Steak is What we Love for Dinner

I think if the Texan could eat a bone-in ribeye every night for dinner he would, that man loves his red meat. Don't get me wrong I do too, but he is nuts for this cut and with all that beautiful marbleization how can anyone blame him. The fat is so gracefully speckled that the beef is truly intoxicating, hit it simply with salt and pepper, sear it in well seasoned cast iron skillet and just wait for pure satisfaction. I do most of the cooking at home but this man has his ribeye mastered and this lady can not help but to be spoiled. 

Chocolate Banana Almond Crumb Cake

It started with a list. Everything with me is a list. I think I like to write them more than I like to cross off my victories. I was lying in bed the night before last thinking about my next kitchen adventure when I remembered that Kody, The Texan, keeps making fun of me for all the brown bananas in the freezer.

Every time I add one to the pile he just shakes his head and laughs. Really?" he says "another one?" My reply is always “what they’re frozen, they last forever?" How long do bananas actually last in the freezer? I have no idea... This morning when he woke and found a plate of brown bananas on the counter he just chuckled. Cake here we come. I have a love hate relationship with his distaste for sweets. How could anyone not love dessert? The love part is that there is always more for me to eat; the hate part is that there is always more for me to eat.

As you may have read I am obsessed with Food 52, in fact I am obsessed with all things food blogging these days. I literally just read and read and think of ways to make voice heard. Not like that screaming annoying way like waving my arms and jumping up and down, but in that way that just showcases who am I am. Maybe a few jumps. 

Okay I am rambling and there is a point here.... oh right I made a Chocolate Banana Almond Crumb Cake today. Say that 5 times fast. With only my interest in mind I started to search Food 52 for chocolate banana bread recipes, the Texan will absolutely not be partaking (the hate part) and I found this one that is a crumb cake for an added bonus. If you adapt a recipe, change a few things, you can call it your own, how much change is change? To be on the safe side and the honest side this is her recipe with my touch.

After eating batter all afternoon, snapping 300 pictures, and skipping breakfast it was hard to tell if what I created was delicious. I honestly felt exhausted and a bit delirious as I ate the piece I waited so patiently to cool. Then I had another piece. Then I took 300 more pictures. I still had no idea. Was this the best piece of Chocolate Banana Almond Crumb Cake ever?

The only way to find out was to cut my cake into pieces and bring it to work. I would let my fellow peers be the judge and jury over my labor of love. We have family meal everyday that is set up on the pass, for non-restaurant people that is a counter that the Chef hands over the finished plate to be taken to the guest, I would add my goodness to the bunch anonymously.

What came after was pure victory and an empty plate. Within minutes the news spread like a wild fire that there was cake and that it was delicious. When the truth came out it was mine everyone was impressed and I crossed that victory right of my list. 

Chocolate Banana Almond Crumb Cake

Almond Streuesel Topping

1/2 cup Brown Sugar

1/2 cup Flour

3 Tablespoons room temperature Butter

1 1/2 teaspoons Cinnamon

3/4 cups chopped Tamari Almonds

Chocolate Banana Cake Batter

6 Tablespoons room temperature Coconut Oil

2 Eggs

1/2 cup plain Icelandic Yogurt

2 cups sifted Flour

2 teaspoons Baking Powder

1 teaspoon Baking Soda

1/2 teaspoon Salt

1/4 teaspoon ground Nutmeg

1 cup semi sweet Dark Chocolate Chips

4 very ripe mashed Bananas

1. Preheat oven 350F and pray your pan with cooking spray, I like to use a 9in spring form round
2. Combine streusel ingredients, mixing well with more butter if necessary
3. Cream coconut oil and sugar
4. Add eggs one at a time
5. Mix the vanilla and yogurt and then incorporate to the mix
6. Combine your dry ingredients for the cake
7. Fold the wet ingredients into the flour
8. Alternate with the mashed bananas
9. Fold in chocolate chips
10. Pour 1/2 the batter into your pan
11. Top with 1/2 of the topping mix
12. Poke the mixture into the batter loosely with your fingers
(yes get messy if you are not already)
13. Top with the remaining batter
14. Finish with the remaining topping mix
15. Bake uncovered for 30 minutes
16. Cover loosely with foil and bake for another 25-30 minutes
17. Do the toothpick test
18. Slightly cool, cut and enjoy.

Roasted Autumn Bisque

I am obsessed with Food 52 and yesterday tried by dandiest to get my entry in for their autumn soup contest, it was down to the minute but I think the airways got blogged down because my Roasted Autumn Bisque didn't show up on the contest page. Sad at first I almost cried but went for a run instead.  Looking on the bright side there will be many more contests to enter and I learned a few lessons about the recipe upload page.

Now I am not a vegan, but this soup sure is and randomly not on purpose, a few years ago after culinary school I became a personal chef along side of interning in a butter/meat rich restaurant. My client had very specific dietary needs, and among them was to be low calorie and high flavor. This contradicted everything I was being taught on all accounts, wasn’t butter and bacon invented to make every thing better?

Squash puree when done right is like heaven straight from nature which allows a decadence of flavors minus all that delicious, yes I said it, delicious fat. This recipe is packed with so much healthy goodness you won't miss the fat and everyone else will be fooled. 

The trick is roasting the vegetables and fruits to a beautiful caramelization, layering the flavors with warm spices and puréeing it to a silky texture that just screams butter. 

The best part is that it’s a breeze to make and your house smells just as autumn feels outside. Here is a blast from my past. You can check out the complete recipe page here. 

Recipe: Pepitas

SOS...save our seeds! As we enter squash season here is a great recipe for toasting the seeds, AKA Pepitas. They are the perfect healthy snack, crunch to your salad, garnish to your soup-you get the point.

Ingredients:

1 cup cleaned Squash Seeds

1 teaspoon Coconut Oil

1/2 teaspoon ground Smoked Paprika

1/2 teaspoon ground Cumin

1/4 teaspoon ground Cinnamon

dash S&P

Instructions

1. Preheat oven to 275 degrees
2. mix dry spices together
3. add coconut oil to spices making a paste
4. coat squash seeds with spice rub evenly
5. bake on parchment paper 10-15 minutes

Recipe: BLT Pizza

Ingredients: 

12 oz pizza dough, store bought or home made

12 oz of your favorite bacon, crisped and chopped

1/2 pint of cherry tomatoes, quartered

12 oz baby arugula, washed

3/4 cup of Aioli

If you love BLT sandwiches like I do, then you will love this recipe. Its like an open face BLT with just as much mess and almost as easy to cook.

Take your dough with a bit of cornmeal flour and make your desired shape. I like a square shape for more of that crispy crunch on the edges. For this pizza you want to cook the crust all the way through in the oven without any toppings.

Once golden brown spread on the Aoli. You want the dough to cool enough to touch but warm enough to still allow the aoli to be absorbed, much like toast. Then spread out the layers. Arugula, bacon and then the cherry tomatoes. Top with a nice sprinkling of salt and pepper. Cut, serve and enjoy.

A Texas Wedding

Texas was a world-wind, fast and satisfying. It was great to get in a quick visit with Shawn before we met with all of Kody's family for the wedding festivities. 

The wedding could not not have been in a better location, the lake was beautiful. Having the whole family together was priceless. 

Nicole looked exquisite and was beaming with excitement. Momma was stressed, but to be expected. We had good old fashioned BBQ for diner cooked by brother Corey with brisket, cole slaw, potato salad and baked beans.

I wish I had snapped a picture of it, but here are some of the precious moments I was able to capture. In and out it was a quick visit, but so well worth it.

Recipe: Chicken Fried Steak

As my Texan would say this dish is never to be called Country Fried Steak, to a Texan that is just blasphemy, it is always Chicken Fried Steak. Here is how I make it, with just a few changes and a very happy Texan.

Serves 4

Ingredients:

1 pound cubed steak pounded into 4 pieces

1/4-1/2 pounds Country Sausage(optional)

2 cups + 2 Tablespoons flour

2 cups Panko(Japanese bread crumbs)

1 pint buttermilk

1/2 cup whole milk

bacon grease

coconut oil

2 Tablespoons Cajon spice

2 Tablespoons smoked paprika

2 teaspoons ground cumin

2 teaspoons+ salt

2 teaspoons+ pepper

2 dashes Tapito

2 dashes vinegar

First: soak cubed steak in buttermilk and brown county sausage

Then: prepare breading for dipping mixing flour, Panko, dry spices in a dish that is easy for dipping. I like to use a pie dish. Mix all ingredients well and with your hands. You want to crush the Panko into smaller bits and incorporate all the spices evenly. Now you could use a food processor but there is no fun in that and it is not as rustic.

Now: Heat bacon grease and coconut oil in a heavy duty skillet, cast iron preferably. Use a 3:1 ratio. More bacon grease. You want the oil to come a little less than halfway up your breaded steaks. You could use all coconut oil to make this low fat, but if your going that route I would just omit this whole recipe. This is for special occasions in moderation, so please leave in the bacon grease. The coconut oil is only so you can achieve a higher smoke point for frying.

As the oil heats up start to batter your steaks. Drain off the buttermilk, but leave a nice coat. Dredge in breading mix. Get it thick on both sides. Once the oil is hot, over medium heat(about 375 degrees), carefully place your steaks in the pan. Do not crowd. Do take your time. When the blood pools on top it is time to flip. About 3-4 minutes, and again be very careful. I like to use a 2 spatulas to lift and guide over. This side should take only about 1-2 minutes. Repeat for every steak.

When one is finished transfer on to a wire rack. Depending on how big or how many pans you are using the steaks will stay hot an crispy for up to 10 minutes. You can keep warm in the oven on that wire rack for bigger batches. Otherwise they are fine at room temperature.

Now that all are finished frying it is time to make the gravy. Remove almost all of the grease, leaving behind about 2 tablespoons and all the "bits". What are "bits"? These are all of the bits of batter from frying and some meat juices. Stir your those 2 Tablespoons of flour into that remaining grease and bits. Cook off the flour taste and slowly begin to add the milk, whisking like a crazy person. Fully incorporate all the bits and taste for the flour. The consistency should be thick, but loose enough to cascade over the pretty fried steak. You may need to add more milk.

Here add the browned country sausage, Tapitio and vinegar. Little by little, tasting, tasting, tasting. I have a garlic pepper vinegar that I like to use but you can easily use apple cider, sherry or champagne. Really anything you have on hand that is not balsamic. When the richness of the gravy is balanced by salt, sour, sugar and spice you are golden.

Serve with your choice of sides depending on if this breakfast, lunch or dinner. I recommend breakfast so you have all day to burn these million calories and not feel guilty. Enjoy!

Recipe: Chipotle Sour Cream

Now this might be one of the easiest sauces/condiments that I like to make. You could make it more difficult by fire roasting your own peppers with all the south of the border spices, but honestly I love the flavors of these Embasa chipotle peppers. You can find these in almost any Mexican aisle of the market.

The base:

1 4 oz can Embasa Chipotle peppers

6 oz sour cream

1 lime with the juice of half and the zest of the whole

1 teaspoon ground cumin

salt and pepper

I like to just use the juice from these guys and fully incorporate it into the sour cream. Add in the remaining ingredients and you are set.

You can always chop up the peppers however fine you like or puree them in a food processor.

I love this with fish tacos, on nachos, my Mexican Breakfast Pizza....the list is endless.

Add in cilantro, pico de gallo, or whatever strikes your fancy and you will have a whole new sauce

Recipe: Aioli

Ingredients:

2 egg yolks

1 clove of garlic minced

dash salt

1/4 teaspoon fresh lemon juice

optional 1/4 teaspoon dijon mustard

1+ cups of olive/canola blend (25/75)

a splash or two of water

I like to use 2 yolks for a couple different reasons: one, I like the richness of it and two, I find that it emulsifies easier. I also like to blend mine by hand, you can use a food processor but that's just the way I was taught. Now I think classically you want to use the dijon, but for me it just depends on what I am using it for and what I might want to flavor it with later.

First you want to create you emulsification by whisking together the yolks with the dijon and salt. If you want the garlic to be a stronger flavor I would start with it now. In terms of the garlic make a paste with the back of knife or mince it super fine.

 Once you have the this first bit emulsified then you want to slowly add in the oil. As it becomes a stronger bound emulsification then you can start to add the oil faster. Making aioli is not nearly as sensitive as making hollandaise. That said for the first time since culinary school I broke mine while taking the pictures for this recipe. Luckily fixing it is just as easy.

If you break the emulsification you do not need to cry as we can fix with just another egg yolk. Who's counting calories anyways. Start by creating another emulsification with your new yolk and slowly add in your broken mixture. Just like before you want to start slow and then you can speed it up. Generally you if you use a food processor you will have less of a chance to break it, but where is the fun in that.

As your mixture begins to thicken you will want to thin it out. At this point add in your lemon juice and taste. The ratio of oil and egg is a balanced flavor between the two. I think they say one cup oil to one yolk but I find I like to taste that. I am also one that doesn't follow recipes so if you are, 1:1 is your best bet. (If you following this recipe use 2 yolks and 1cup oil.) Chances are that you will need more oil and it will thicken up again, at this point add in a splash of water. When you get your desired thickness add in the garlic for that less potent flavor. Remember if you are going to flavor you aioli with something that is liquid based to account for that in your thickens. And if you want to just make plain ole mayonnaise omit the garlic all together.