by Johanne Killeen and George Germon
of Al Forno Restaurant, Providence, RI
Makes 4 tarts

Another favorite recipe from Food TV’s, “The Best Thing I Ever Ate” – this one is for Dilly, she and hubby are our apple lovers, well, John, too.  Anyway, I saw this recipe on the show and the people eating it were totally orgasmic, so it must be good!!! Right??

Because these tarts are less bothersome to make than a pie — they take all of 30 minutes to make once you have the dough prepared — you can file them under easy-to-make. I bake them for weeknight dinners, brunches, picnics, even late-night snacks.—David Leite

2 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon kosher salt
1/2 pound cold unsalted butter, cut into 1/2-inch cubes
1/4 cup ice water
2 tablespoons sugar mixed with 2 teaspoons freshly grated ginger
2 Golden Delicious apples, peeled, cored, cut in quarters and sliced paper-thin
2 tablespoons sugar
1 tablespoon unsalted butter, quartered

Vanilla ice cream, optional

Methodomg,
1. In the bowl of a food processor fitted with a metal blade, pulse the flour, sugar, and salt until blended. Add the butter cubes and pulse until the mixture resembles coarse cornmeal with pieces no bigger than small peas, about 13 to 15 one-second pulses.

2. With the motor running, add the ice water all at once through the feed tube. Process for about 10 seconds, stopping before the dough becomes a solid mass. Turn the contents of the bowl onto a work surface, form into four equal-size discs, and wrap tightly in plastic wrap. Refrigerate for an one hour.

3. Preheat the oven to 450°F (220°C). On a lightly floured surface, roll out each disc into a 7-inch circle and transfer to a parchment-lined baking sheet.

4. Spread one-quarter of the ginger mixture on each tart, then arrange one-quarter of the slices (about half an apple) in an overlapping circular pattern on top, leaving a 1-inch border. Sprinkle the sugar evenly on top of the apples and fold over the borders. Most of the apples will remain uncovered. Press down the dough on the baking sheet, snugly securing the sides and seams to prevent drips. Dot the center of each tart with butter.

5. Bake for 20 minutes, or until the crusts are golden and the apples have begun to brown slightly. Cool on a wire rack for 10 minutes and serve warm with a scoop of vanilla ice cream.

This is quite possibly the most amazing, fantastic pecan pie yet, girlfriends.  I was watching FoodTV, and chefs were talking about their very favorite desserts.  One of them was this recipe, from Brigsten’s Restaurant in New Orleans.  I was intrigued because it was made with roasted ground pecans in the filling.

So I went online, sure enough, I found not only the recipe, but a video from the Chef, himself!  Is this cool or what???

It looks identical to the one they showed on television, except they served it with a caramel sauce, instead of whipped cream, which would take it still to another level.  So I’ll try and find a caramel sauce, but in the meantime I couldn’t wait to post this.

Frank Brigsten is amazing in this video.  I think I’m in love!  He’s so calm, and explains things so well, he makes it look so simple. 

It’s not exactly pecan pie season, but this looks like a keeper for sure.  I’ll be trying it this fall.

Take time to watch the video, it’s so worth it…

Link to Pecan Pie with Fresh Whipped Cream Video

If you don’t have a current version of Adobe Flash Player, you will need to download it to access the video.  It’s worth the trouble, though, pinkie swear.  ~ jan

And here is the recipe…

Serves:  8

Cooking Time:  2 hours

For the Dough

    * 1 cup all-purpose white flour
    * 1/2 tsp salt
    * 7 tbsp cold unsalted butter, grated
    * 1/4 cup ice water

For the Filling

    * 1/2 cup darkly roasted pecans, ground
    * 3 eggs
    * 1 cup granulated white sugar
    * 1 cup dark corn syrup
    * 2 tbsp melted unsalted butter
    * 1-1/2 tsp pure vanilla extract
    * 1/8 tsp salt
    * 1 cup medium pecan pieces

For the Whipped Cream

    * 1 cup high quality cream
    * 1/4 cup granulated sugar
    * 1/4 tsp vanilla extract

Special Equipment

    * hand grater
    * 10" pie pan

How-to

Preheat oven to 350 degrees

Make the Dough

   1. To make the dough, sift the flour and  salt into a mixing bowl.  Using the large holes of a hand grater, grate the butter into the mixing bowl with the flour mixture
   2. Lightly blend the butter and flour mixture with your fingertips until the texture is like coarse grits or cornmeal
   3. Add the ice water and blend well until thoroughly incorporated.  Be careful not to overwork the dough.  Form the dough into a ball and place it on a lightly floured cutting board
   4. Roll out the dough, adding flour as necessary, to 1/8" thickness.  Place a 10" pie pan face-down on the dough and cut the dough to fit the pan, leaving a border of about 1"
   5. Line the pan with the dough, crimp and trim the edges, and refrigerate until ready to use

Make the Filling

   1. In a mixing bowl, add the eggs and whisk until frothy, about 1 minute
   2. Add the sugar and whisk for 1 minute
   3. Add the corn syrup, melted butter, vanilla, 1/8 tsp of salt, and the ground roasted pecans.  Whisk until well blended.  Stir in the pecan pieces and blend well

Bake the Pecan Pie

   1. Pour the filling into the pie shell.  Bake at 350 degrees for 40 minutes.  Reduce heat to 325 degrees and bake until the filling is browned on top and the crust is light golden brown, 30-40 minutes
   2. Remove from oven and cool at room temperature for at least 1 hour before serving

Make the Whipped Cream

   1. Have a stainless still bowl chilled in the refrigerator
   2. Whisk together cream, sugar & vanilla to stiff peaks

The tostadas can easily become soft tacos if you skip broiling the tortillas. Serve with black beans.

Yield

4 servings

Ingredients

• 1  teaspoon  ground cumin
• 1/4  teaspoon  salt
• 1/4  teaspoon  black pepper
• 2  teaspoons  canola oil
• 12  ounces  chicken breast tenders
• 1  cup  chopped red onion (about 1)
• 1  cup  fresh corn kernels (about 2 ears)
• 1  cup  chopped zucchini (about 4 ounces)
• 1/2  cup  green salsa
• 3  tablespoons  chopped fresh cilantro, divided
• 4  (8-inch) fat-free flour tortillas
• Cooking spray
• 1  cup  (4 ounces) shredded Monterey Jack cheese

Preparation

Preheat broiler.

Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.

Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. Broil 3 minutes or until lightly browned. Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese. Broil an additional 2 minutes or until cheese melts. Repeat procedure with remaining tortillas, chicken mixture, and cheese. Sprinkle each serving with about 3/4 teaspoon of remaining cilantro. Serve immediately.

Nutritional Information

Calories:

398 (30% from fat)

Fat:

13.1g (sat 5.9g,mono 4.1g,poly 1.2g)

Protein:

32.5g

Carbohydrate:

36.7g

Fiber:

3.1g

Cholesterol:

75mg

Iron:

1.4mg

Sodium:

799mg

Calcium:

236mg

Melanie Barnard, Cooking Light, AUGUST 2006

Yield 8 to 10 servings Ingredients * 4 large round red potatoes(about 2 pounds) * 1/3 cup vegetable oil * 1/4 cup white vinegar * 1 tablespoon sugar * 1 1/2 teaspoons chili powder * 1 teaspoon seasoned salt * 1/8 teaspoon hot sauce * 1 (8 3/4-ounce) can whole kernel corn, drained * 1 small carrot, shredded * 1 (2.5-ounce) can sliced ripe olives * 4 green onions, sliced Preparation Cook red potatoes in boiling water to cover 20 to 30 minutes or until tender. Drain and cool to touch. Cut potatoes into cubes; place in a large bowl. Whisk together oil and next 5 ingredients; pour over potato, tossing gently. Cover and chill 1 hour. Stir in corn and next 3 ingredients. Southern Living, DECEMBER 1997

 

Yield

Makes 4 servings

Ingredients

• 1  (6-oz.) package buttermilk cornbread mix
• 2/3  cup  milk
• 2  tablespoons  mayonnaise
• 3  green onions, thinly sliced
• 3  large eggs, lightly beaten
• 2  tablespoons  chopped fresh parsley
• 1  teaspoon  Old Bay seasoning
• 1  teaspoon  Worcestershire sauce
• 2  (5-oz.) aluminum foil pouches herb-and-garlic-flavored light tuna chunks
• 3  tablespoons  butter
• 3  tablespoons  vegetable oil
• Lemon Aïoli

Preparation

1. Preheat oven to 425°. Stir together cornbread mix and 2/3 cup milk. Pour batter into a lightly greased 8-inch square pan.

2. Bake at 425° for 15 minutes or until golden brown. Cool on a wire rack 5 minutes or just until warm.

3. Stir together mayonnaise and next 5 ingredients in a large bowl.

4. Crumble cornbread to equal 2 cups. Reserve remaining cornbread for another use. Fold cornbread crumbs and tuna chunks into mayonnaise mixture until well blended. Shape tuna mixture into 8 (3- to 3 1/2-inch) patties.

5. Melt 3 Tbsp. butter with vegetable oil in a large skillet over medium-high heat. Add tuna patties, and cook, in batches, 2 to 3 minutes on each side or until golden brown; drain on paper towels. Serve cakes with Lemon Aïoli.

Note: For testing purposes only, we used Martha White Buttermilk Cornbread Mix and StarKist Tuna Creations Herb & Garlic Chunk Light Tuna.

Sherry Little, Sherwood, Arkansas, Southern Living, JANUARY 2008

Karen Currie's tasty recipe is sure to please a crowd! The Kirkwood, Missouri cook loves the subtle kick and hint of sweetness in this dish. Try serving these sandwiches with coleslaw and pickles.

Ingredients:

• 1 boneless pork sirloin roast (2 pounds)
• 1 medium onion, sliced
• 2 tablespoons dried minced garlic
• 3 cups root beer, divided
• 1 bottle (12 ounces) chili sauce
• 1/8 teaspoon hot pepper sauce
• 8 kaiser rolls, split

Directions:

Place roast in a 3-qt. slow cooker. Add the onion, garlic and 1 cup root beer. Cover and cook on low for 9-10 hours or until meat is tender.
    In a small saucepan, combine the chili sauce, hot pepper sauce and remaining root beer. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened.
    Remove meat from slow cooker; cool slightly. Discard cooking juices. Shred pork and return to slow cooker. Stir in barbecue sauce. Cover and cook on low for 30 minutes or until heated through. Serve on rolls. Yield: 8 servings.

Mandi sent this recipe, it’s tried and true, she says it’s awesome!

4 boneless skinless chicken tenderloins, pounded thin with a meat tenderizer
Salt and Pepper to taste
Italian Seasonings to taste
1/2 jar of sun-dried tomatoes
4 tablespoons of feta cheese
2 cans of diced tomatoes (or one large can; I use the regular kind, but you can use garlic-basil-oregano flavored if you’d like)
2 skewers or 4 toothpicks
Shredded cheese (I love the 4-cheese blend by Sargento, but use whatever you like!)

Penne pasta, cooked (or whatever kind of pasta you prefer)

-Preheat oven to 400 degrees

-Pour the cans of diced tomatoes into an 8×8 baking dish and sprinkle with Italian Seasonings. This will become the “sauce” for the pasta.

-Pound the tenderloins with a meat tenderizer until it’s thin enough to roll, but not too thin, and season with salt and pepper.

-Dice up the sun-dried tomatoes and spread evenly on each tenderloin.
-Spread a tablespoon of feta cheese on each tenderloin.

-Roll each tenderloin and secure with a toothpick, or put two to a skewer.
-Place in the baking dish and cover with tomatoes.

-Sprinkle shredded cheese on top.

-Bake for 30-45 minutes, or until chicken is baked all the way through.

-Remove skewers and place chicken on top of pasta. Heap all of the remaining tomato-y goodness onto your plate.

You can easily make this a healthy recipe by substituting low-fat cheese.

Ingredients

Makes 2 dozen

• 2 1/4 cups plus 2 tablespoons sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup boiling water
• 1 1/2 cups graham cracker crumbs (from about 20 squares)
• 1/3 cup unsalted butter, melted
• 9 ounces bittersweet chocolate, finely chopped
• Marshmallow Frosting

Directions

1. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
2. Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
3. In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.
4. Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
5. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
6. Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
7. Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.

Source:  Martha Stewart Living

 

Yield

Makes 4 servings

Ingredients

• 3  bacon slices
• 1  small onion, diced
• 2  (16-ounce) cans pork and beans
• 1/2  cup  root beer (not diet)
• 1/4  cup  hickory-smoked barbecue sauce
• 1/2  teaspoon  dry mustard
• 1/8  teaspoon  hot sauce

Preparation

Cook bacon in a skillet over medium heat until crisp; remove and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.

Sauté diced onion in hot bacon drippings in skillet over high heat 5 minutes or until tender. Stir together onion, crumbled bacon, beans, and remaining ingredients in a lightly greased 1-quart baking dish.

Bake beans, uncovered, at 400° for 55 minutes or until sauce is thickened.

Southern Living, OCTOBER 2004

We all love Olive Garden Salad, it’s a total girl thing.  My Food Network Magazine duplicated their recipe.  This salad dressing differs from other ones I’ve seen online that tried to copy them.  This is a must try, ladies.  I would make it tonight but I don’t have white wine vinegar.  If you make this, let me know what you think.  I’m really excited about the possibility of making this at home and having it taste like Olive Garden.  Hot Damn, wouldn’t that be something?

~ jan

Ingredients

For the dressing:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 3 tablespoons Miracle Whip
• 1 tablespoon lemon juice
• 2 tablespoons grated parmesan cheese
• 1/4 teaspoon garlic salt
• 1/2 teaspoon dried Italian seasoning

For the salad:

• 1 10-ounce bag American salad blend
• 1/4 red onion, thinly sliced
• 4 small pickled peppers, such as pepperoncini
• 1 small vine-ripened tomato, quartered
• 2 tablespoons sliced black olives
• 1/2 cup large croutons
• 1 tablespoon grated

Directions

Combine all the dressing ingredients and 1 to 2 tablespoons water in a blender or food processor; puree until smooth.

Place the salad blend in a large bowl and top with the remaining salad ingredients. Drizzle with the dressing.