Brown Butter Bourbon Chess Pie

From Wood and Spoon
Yields 9 servings

Note: For the crust, I actually use the pie crust from Damaris Phillips’ Chocolate Bourbon Pecan Pie (oh, the irony) for everything I make

Ingredients:
For the crust:
1.75 cups all-purpose flour
2 teaspoons sugar
1/4 teaspoon salt
5 tablespoons chilled solid vegetable shortening, cut into pieces
6 tablespoons chilled unsalted butter, cut into pieces
5 tablespoons (approximately) ice water
1 large egg whisked with 1 teaspoon water

For the Filling:
.5 cup unsalted butter, cubed
1 cup granulated sugar
1 cup light brown sugar, packed
2 tablespoons cornmeal
1 tablespoon all-purpose flour
.5 teaspoon salt
.25 cup milk
2 tablespoons quality bourbon
1 white tablespoon vinegar
4 large eggs, beaten

Directions:
For the crust:

Whiz the flour, sugar, and salt in a food processor to combine (Note: you can also do this by hand with a pastry cutter!) Pulse in the shortening and butter, just until evenly dispersed in pea-sized clumps. Begin adding ice water 2 tablespoons at a time until moist clumps begin to form. Remove dough from the food processor, form it into a flat round disk, and wrap in plastic wrap. Chill in the fridge for at least an hour prior to use.

When you’re ready to bake the pie, roll the dough out on a well-floured surface into a 1/8-1/4” circle, about an inch larger than your pie plate on all sides. Roll the dough loosely back onto the rolling pin and lift it into the pie dish. Gently fit the dough into the pie plate and trim off any excess dough, leaving a 1” border around the edge of the dish. Fold the lip of the dough under so that it extends just over the edge of the pie plate, and crimp the edges as you prefer. Prick a few holes in the bottom of the dough with a fork and place the whole pan into the freezer to chill briefly, about 15 minutes. In the meantime, preheat the oven to 400 degrees.

When the oven is preheated, remove the pie plate from the freezer and line the insides of it with a piece of parchment paper. Use either pie weights or dry beans/rice to weigh down the dough and bake for about 20 minutes. Low the oven temp to 350 degrees and set the pie aside to cool while you prepare your filling.

For the filling:

In a saucepan over medium heat, begin browning the butter. Slowly melt the butter, stirring regularly. The butter will begin to fizz and foam, stir constantly and do not let the butter burn. You’ll notice amber flecks showing up on the bottom of your pan, keep stirring until you notice a nutty aroma and the butter mixture is mostly golden. Remove from heat to a separate bowl immediately, being sure to scrape any of the browned bits from the bottom of the pan. Set it aside.

In a large bowl, stir to combine the sugar, brown sugar, cornmeal flour, and salt. Add the eggs, milk, bourbon, and vinegar, whisking to combine. Stir in the eggs thoroughly and finally add in the butter. Pour the mixture into your par-baked pie shell. Bake in the 350-degree oven for about 45 to 50 minutes, or until the edges are well set and the innermost circle of pie is still just a bit jiggly. Allow to cool completely prior to slicing. Serve slices with a sprinkle of flaked fleur de sel.

Brussels Sprouts and Gruyère Gratin

Adapted from Alison Roman via NYT Cooking
Yields 6 servings

Ingredients:
1.5 pounds brussels sprouts, ends trimmed and halved lengthwise
2 to 3 large shallots, peeled and quartered lengthwise
6 cloves garlic, peeled and grated
5 tablespoons olive oil
Kosher salt and black pepper, to taste
1.5 cups breadcrumbs, panko
.75 cups heavy cream
1 to 2 cups Gruyère (3 to 6 ounces), grated

Directions:
Heat oven to 425 degrees.

Toss together brussels sprouts, shallots, garlic and 2 tablespoons olive oil, salt and pepper. Spread out onto a thin rimmed cookie sheet in one layer.

Roast, tossing occasionally, until sprouts are bright green and just tender (think al dente), 12 to 15 minutes.

Meanwhile, combine bread crumbs with remaining 3 tablespoons olive oil and season with salt and pepper. Set aside.

Toss roasted Brussels with the cream and Gruyère; toss to coat. Place into a 9×13 baking dish. Roast until cream is reduced by about half and sprouts are beginning to brown, another 12 to 15 minutes.

Scatter bread crumbs over sprouts and return to oven until golden brown and crisp, 5 to 8 minutes. Let sit 1 to 2 minutes at room temperature before serving.

Copycat French Silk Pie Cookies

Adapted from Salt & Baker

Yields approximately 22 Large Cookies

Ingredients:

Oreo Cookie Base:

1 1/2 cups butter, unsalted – softened

1 1/2 cups sugar, light brown, packed

1 cup sugar, white

2 large eggs

1 Tbls vanilla extract

3 cups flour, all purpose *if you live in humid climates, you may need a tablespoon or 2 more

1 cup black cocoa powder (I bought off Amazon, also check Whole Foods)

2 1/2 cups Oreo crumbs (about 33)

1 1/2 tsp baking soda

1 tsp baking powder

1 tsp salt

Chocolate Mousse:

3.4 oz chocolate instant pudding

2 cups heavy cream, col

1/2 cup 2% milk, cold

2/3 cup sugar, powdered

3 Tbls Dutch process cocoa powder

1 tsp extract, vanilla

Toppings

Freshly whipped cream (1 cup whipping cream, 1 Tbls powdered sugar)

Chocolate shavings

Directions:

Preheat oven to 365°F. Line a baking sheet with parchment paper, set aside. 

In bowl of a stand mixer, cream the butter, and both sugars on medium speed for 2 minutes. Add the eggs and vanilla and mix to combine. Scrape down the sides of the bowl with a rubber spatula. 

Add the flour, black cocoa powder, Oreo crumbs, baking soda, baking powder, and salt. Mix to combine. 

Portion the dough into 1/4 cup sized balls with a disher. Place 6 balls of dough on the baking sheet. Using the palm of your hand, press down on each cookie dough ball just slightly.

Bake for 11 minutes. Remove from oven.

While hot from the oven. press the bottom of a ½ cup or 2/3 measuring cup into the center of each cookie to create a lip around the cookie. You don’t need to press down too hard, just enough to create a lip. Bake an additional 1-2 minutes, if needed. Remove from the oven and let cool on pan for 10 minutes then transfer to a wire rack to cool completely. 

Chocolate Mousse:

In a large bowl (or the bowl of a stand mixer fitted with whisk attachment) add the dry chocolate instant pudding mix, heavy cream, milk, powdered sugar, Dutch process cocoa powder, and vanilla extract. Using a hand mixer, mix until smooth and thickened, about 1 minute. The mousse can be made in advance and stored in an airtight container in the refrigerator for several days.

Assembly

Spoon approximately 3 tablespoons or so of chocolate mousse into the well of each cookie. Dollop with whipped cream and chocolate shavings. Place cookies in an airtight container and store in the fridge. Enjoy cookies chilled.

Homemade Vanilla Bean Coffee Syrup

Ingredients:
1.75 cups water, cold
1.5 cups sugar, white
1/2 cup sugar, dark brown, packed
1 vanilla bean, split in half
2 teaspoons extract, vanilla (the good stuff)

Directions:
In a medium saucepan over medium-low heat, whisk together the water, both sugars, and the vanilla bean. Bring to a boil, then reduce heat to a simmer.

Simmer for 5 to 7 minutes until the sugar is completely dissolved.

Remove from heat and stir in the vanilla extract.

Let the simple syrup cooled completely. Remove the vanilla bean and pour the syrup into a mason jar or bottle.

Store in refrigerator for up to 2 weeks.

Dad’s Chili

Yields 8 servings

Ingredients:
3 Pounds beef, ground chuck
2 Cups onion, yellow chopped
10 Cloves garlic, fresh large, minced
4 Tablespoons chili powder
1 Teaspoon oregano, dried
1/2 Tablespoon cumin, ground
1/2 Teaspoon pepper, cayenne
1, 6-oz Can tomato paste
4 Cups stock, beef
1/2 Teaspoon salt
1/2 Teaspoon pepper, black
45 Ounce(wt)s beans, kidney, canned (3 cans), undrained

Directions:
Sauté beef, stirring until the meat is cooked through. Remove meat, drain off fat and set aside. Add a little olive oil, sauté onion and garlic. Sauté for 4 to 5 minutes, stirring frequently, or until softened. Return meat to pan.

Remove the skillet from heat; add the chili powder, oregano, cumin and cayenne pepper; stir until the mixture is well coated with spices. Add tomato paste, pour in the beef stock and mix thoroughly. Add salt and pepper.

Bring to a boil, stirring occasionally. Reduce to simmer and cook, covered, for 1 1/2 hours.

Add kidney beans to chili and simmer, partially covered, for 1 hour. Serve over rice or spaghetti. Top with cheese, chopped onion, and sour cream, as desired.

Chocolate Chip Waffles

Yields about 8 waffles (depending on your waffle iron)
Adapted from Martha Stewart

Ingredients:
1 cup flour, all-purpose
2 Tablespoons sugar, white
1 teaspoon baking powder
1/4 teaspoon salt, Kosher
1 cup milk, whole (skim will work)
2 eggs, whole large
4 Tablespoons butter, melted and cooled slightly (unsalted prefered)
1 cup chocolate chips, bittersweet

Directions:
Preheat your waffle iron while preparing the batter.

In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder and salt until mixed well. Set aside.

In a small bowl, whisk the eggs until well beaten. Add in the milk and mix well. Pour the milk and eggs into the dry ingredients and whisk gently, careful not to overmix. Gently add in the melted butter and whisk until just combined. Stir in the chocolate.

Once the waffle iron is ready, pour on 1/2 cup of batter, lightly spreading to the edges. Close iron and cook about 3 minutes (or based on your own iron’s instructions). Repeat until all batter is used. You can use a low oven at about 250 degrees to keep the cooked waffles warm.

Serve with butter, maple syrup, whipped cream; as desired.

Chicken Sausage Pasta with Zucchini

Yields 4 servings
Adapted from some random blog somewhere on the interweb

Ingredients:
12 ounces (1 package) chicken apple sausage, sliced
1 large onion, diced
6 to 8 cloves garlic, minced
1/4 to 1/2 tsp crushed red pepper (depending on the level of spice you like)
1/2 tsp salt, Kosher
4 cups chicken broth, low-sodium (I prefer Pacific brand)
8 ounces pasta, a small shape like wagon wheels, rotini is also great
1 large zucchini, small to medium chopped
1/4 cup cheese, Parmesan, grated, divided
2 Tbls lemon juice
1 pint grape tomatoes, cut in half
4 to 6 basil leaves, julienne

Directions:

Heat chicken broth in a 4-quart pot until boiling. Drop in the pasta and cook for 10 minutes. Remove pasta from the broth and reserve the remaining broth – you need this later!

While the pasta is cooking, prep everything else.

In a large Dutch oven or sauté pan, heat 1 tablespoon of olive oil over medium high heat. Add the sausage and onion and sauté until the sausage is browned and the onions are softened and begin to caramelize, about 10 minutes.

Add the garlic, salt and pepper and mix well. Let cook 1 minute. You will really smell the garlic and pepper. Keep everything moving in the pan.

By now, the pasta is done and you have the remaining broth left over. Pour this into the hot pan to deglaze – scrape up any fond in the pan and mix everything around.

Add in the zucchini. Place a lid on the pan and cook about 3 minutes.

Add in the cooked pasta, lemon juice, 3 tablespoons of the Parmesan (or more if you would like) and the tomatoes. Stir well. Replace the lid and cook another 3 to 5 minutes.

Serve in pasta bowls, top with additional cheese and basil.

Chocolate Brownie Pudding

Yield 6 servings
From What’s Gaby Cooking

Ingredients
1 cup butter, unsalted
4 large eggs, at room temperature
2 cups sugar, white
3/4 cup cocoa powder, dutch unsweetened
1/2 cup flour, all purpose
1 tablespoon vanilla extract
1 tablespoon kahlua or chocolate liquor, optional*
Vanilla ice cream for serving

Directions
Preheat the oven to 325 degrees F. Lightly butter a 9-inch skillet or round cake pan.

Melt the butter and set aside to cool. Sift the cocoa powder and flour together and set aside.

In your mixer, beat the eggs and sugar on medium-high speed for 10 minutes, until very thick and light yellow. After 10 minutes, reduce the speed to low and add the kahlua and vanilla, and the cocoa powder and flour mixture. Mix very slowly until everything is just combined. Slowly pour in the cooled butter and mix again just until combined.

Pour the mixture into the skillet and place it in a larger baking pan. Add warm water to the pan until it comes halfway up the side of the dish. Carefully place it into the oven, making sure not to slosh the water around, and bake for 60 minutes.

When it’s time to take it out – don’t fear – it’s absolutely going to look like it’s under-baked. (that’s normal). Remove the skillet from the water and place in the fridge to cool. Serve in the skillet, or scoop into bowls with ice cream on the side.

*If you do not want to use the liquor, replace that liquid with additional vanilla extract, or use coffee or chocolate extract for that 1 tablespoon instead.

Chicken with Tortellini

Yields 4 servings

Ingredients:
1 large onion, yellow chopped
12 ounces mushrooms, sliced
3 Tablespoons oil, vegetable
2 Tablespoons butter
1 1/2 pounds chicken breast, boneless, skinless cut into 2-inch pieces
1 to taste salt and pepper
1 Tablespoon tarragon, dried
1 Cup flour, all-purpose for dredging
10 Ounce(wt)s pasta, tortellini meat or cheese
1 cup red wine, optional
2 1/2 to 3 cups Marinara Sauce (enough to cover)*
1 to taste Parmesan, freshly grated

Directions:
Sauté onion in butter until softened and browned, and set aside.

Sauté mushrooms in butter until browned, and set aside.

Season chicken with salt and pepper to taste, and tarragon. Dredge in flour and sauté in the pan used to sauté onion and mushrooms for about 5 to 7 minutes, browning on all sides. Remove from pan and set aside.

Meanwhile, cook tortellini in salted boiling water according to package directions. Drain.

Deglaze the pan with wine. Add onions, mushrooms, Marinara sauce, and tortellini. Stir together, and simmer, heating thoroughly, for about 20 minutes.

Garnish with grated parmesan.

*If you don’t want to make your own sauce, grab a 24 ounce jar of your favorite. I recommend Rao’s Marinara.

The Perfect Baked Potato

The search for the perfectly baked potato has been a challenge, as I love all things potato. I have no one perfect way to make or eat a potato – I love them all. Two of my closest friends are Tatertarians, so this starchy tuber is the focus of many foodie gatherings as well.

So what makes up the best baked potato? To me, it is a beautifully crisp exterior with a nice salty crust while maintaining a fluffy interior. How you top it is completely up to you – butter, cheese, sour cream and chives? Or will you sautéed some mushrooms or go Southwestern with chili and turn that tater into a meal? I want it all, but that base needs to be spot on.

I have found the method – and I will never go back.

Yields 4 servings

Ingredients: 
4 Tablespoons butter, melted
4 large Russet potatoes
2 teaspoons salt, Kosher

Tools Needed:
Baking Sheets with Wire Racks

Directions:
Preheat oven to 450 degrees.

Prepare a baking sheet with foil. The place a wire rack on top of the foil. Scrub and fork each potato all over (each potato should have about 8 fork pricks. Place the potatoes, well spaced, on top of the wire rack. Place into the center of the oven.

Bake 30 minutes.

Meanwhile, melt your butter. If you prefer to use oil or margarine, you can. Make sure it is a high heat oil.

Remove from the oven, brush the potatoes with the butter and sprinkle generously with Kosher salt. Using tongs, turn over each potato and brush with more butter and sprinkle with salt. Return to the oven with the opposite side facing up this time.

Bake another 20 to 30 minutes until a knife inserted comes out easily (no resistance). Large potatoes I typically cook a total of 1 hour; smaller ones about 45 minutes.

Remove from oven and serve as you like. I prefer to cut the potato open, fork the insides until super fluffy and top with butter, cheese, sour cream and chives. You can also build a toppings bar for your guests with tons of options.