Archive | June, 2014

Chocolate Pecan Tart

24 Jun

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Seeing as the next of my epic pie parties is scheduled for next month and I still haven’t given you the tart recipe from the last one (although I more than repaid you in giving the horchata cocktail, methinks) I thought it was high time to post this.

Acting is getting busy AGAIN! Just look at my star ranking, haha. Super.

Exciting Moment in Improv

Exciting Moment in Improv

Between acting and improv (which as you see from above frequently ends with me splayed out on the floor) and this lil’ column I’ve got my hands full. You should click all those links. Because the other thing keeping me so busy is self-promotion. Haha, again. Sort of. I jest. Or do I? Even I do not know.

So let us discuss the edibles. This pie is like a giant hunk of candy. It looks pretty, it tastes like dark sunshine (the kind with antioxidants) and is much easier than you would surmise. It is one of those things I made on a whim first when I was probably not even a teen yet. If I recall correctly we bought just enough cream to make it. My dad was helping me and the two of us burnt the cream. We had to wait until we could go back to the store the next day and get more cream to finish it.

But it was so blimey good I’ve held on to and repeated the recipe many a time since the Great Cream Incident of Nine-ty Something-or-Another.

Do make this. Don’t be me and get behind on your pie. It’s important.

Chocolate Pecan Tart adapted from Bon Appetit (from their RSVP section so they got it from a restaurant I know not any longer which one though because I wrote it down and tossed the magazine long ago)
2 cups pecans
1/4 cup brown sugar
1 heaping tsp. cinnamon
2 Tbsp. butter, room temp
1/2 cup heavy cream
1 cinnamon stick
8 oz. Bittersweet chocolate
4 oz. Semisweet chocolate
Heat oven to 325. In a food processor blend nuts, sugar and cinnamon until finely ground. Add butter and blend until mixed. Press into a 9-inch tart pan with a re moveable bottom or follow my lead and line a 9-inch pan with foil so you can lift out and unmold your tart later. Bake until lightly browned, around 20 minutes. Allow to cool. Chop chocolate. Bring cream and cinnamon stick to a simmer. Stir in chocolate until melted. Pour into tart crust, removing cinnamon stick. Put in fridge to chill. Unmold before serving.

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Too darned good again, I never learn my lesson

1 Jun

IMG_2468I initially made the basis for today’s edibles when I had just delved into the sordid underbelly of food blogs. Hence the shabbier than shabby pictures, and lack of recipes in many of my early posts.
My friend Maurice lived for those cakes, which originally were made with potato. He is an awesome friend. Also my acting partner in crime as we get together and help each other prep for auditions and such. Then we don’t feel so alone like the tortured artists we are. Ennui, etc…Being as such, I will make (almost) anything for him. And I let him finish the original batch of these cakes. I should have made more, as he kept asking for the “things with kelp”. He is now more than well schooled in kale, fortunately or not.
I didn’t get a chance to share my butternut squash version of these with him because again, they were TOO DARNED delicious and I devoured them all.
Butternut Kale Cakes adapted from this recipe in the January 2011 Bon Appetit
For Cakes:
1 cup cooked, mashed butternut squash
2 tsp. butter
1/2 tsp. kosher salt, divided
freshly ground black pepper to taste
olive oil spray
1/3 cup chopped onion
1/4 tsp. minced garlic (I used jarred)
8 lacinato kale leaves, cleaned, stemmed, and chopped
1 Tbsp. chopped fresh sage
1 tsp. dried powdered thyme
dash nutmeg
For Rouille:
1/2 cup reduced fat mayonnaise
Heaping dashes of cayenne and paprika OR Sriracha
1/4 tsp. minced garlic
Salt and freshly ground pepper to taste.
Mash up the squash with the buttah, 1/4 tsp. salt, and some pepper. Heat olive oil spray over medium then sauté the onion until softened. Add kale, garlic, 1/4 tsp. salt, and sage and sauté until the kale is wilted and all liquid has evaporated. Stir into the squash with the thyme, nutmeg, and more pepper if you like. Allow to rest for about 20 minutes and heat the oven to 350 degrees F. Bake 20 minutes on one side then gently flip and cook 20-30 minutes more. These are delicate. If you like broil for maybe one minute to get a bit crispy on the outside. Meanwhile, thoroughly mix up rouille ingredients. That was difficult. Hot or cold, these are grand.