If you love pecan pie, really love pecan pie, then this post is for you. A friend forwarded this Oxford American article on to me and it’s all about pecan pie perfection and one writer’s love of each and every bite.”The goal is to make a crust that’s a lot like me-tender and flaky,” he explained.
“A lot of pie-dough recipes that call for cold butter ask you to dice the butter into little cubes and ask you to work the dough with a pastry cutter or your fingers. The method we use for the butter that makes it so much easier is to use a hand grater to grate the butter into the flour.”
The grated butter morsels look like the raw potato pieces that go into the hash browns at Waffle House. There is no lard around.
“The flavor of the crust is going to be much better with butter. It’s going to be like a cracker. It’s got a buttery taste and a crispiness to it that I really like.”
I know it might make me sound like I’m five years old, but I love grilled cheese. There is nothing better on a cold day than a bowl of creamy tomato soup paired up with an ooey, gooey crunchy grilled cheese sandwich.
The article gives hints, tricks and tips for making that picture-perfect grilled cheese sandwich, but the best part of this article is that I can experience grilled cheese in a whole new way thanks to ‘Wichcraft, New York’s infamous and adventurous sandwich shop. Instead of the usual bread and cheese combination, they serve up a “cheddar grilled cheese with ham and poached pears on cranberry-pecan bread.”
I don’t know about you, but that sounds ridiculously good to me. The sweet cranberries and pears mixed with the salty ham, creamy cheese and nutty crunch of the pecans is giving me a serious urge to fly out to New York just to try it.
There is nothing I love more than Saturday morning. The workweek is over. There’s no need for an alarm. And it’s the perfect day to make a fantastic brunch.
I usually sleep in a little on Saturday, but wake up early enough to make a great breakfast. And I make sure to switch it up every week. Last week was a goat cheese, spinach and tomato omelet, but this week will be Orange-Pecan French Toast Casserole courtesy of Cooking Light.
I haven’t made it before, but this looks so delicious. Plus it was rated “Outstanding” and has over 37 reviews. The best part is that you make it the night before so all you have to do is wake up and pop it in the oven.
Back in March I went to New York to visit some friends and explore the city. The one recommendation that all of my friends had while I was there was to eat at Max Brenner. The food was beyond fantastic, and I wish there was one where I lived.
Max Brenner is a famous chocolatier who has dedicated his life to making mouth-watering chocolate and chocolate-related food. I even got to sample some of his chocolate-covered pecans. The creamy chocolate melts in your mouth instantly, leaving you to finish the confectionery treat with the satisfying crunch of the nutty pecan.
I found this video on the food network, and although I’ve expressed my feelings about Paula Dean before, I have to admit that this Chocolate Pecan Pie she bakes with Max Brenner looks fantastic!
Check it out. And next time you’re in New York City, eat at Max Brenner! They have the best breakfast in the city.
I was browsing through The New York Times website and came upon this article from November 11, 1899. That’s right, 1899.
I didn’t know that The New York Times posted articles online this far back, but it’s kind of cool to read about a moment in pecan history. The article, which talks about a short crop of pecans in Texas, mentions that part of the problem was the lack of railway communication.
I think this article intrigues me so much because it’s hard to imagine what we did without computers and faxes and email. We rely so heavily on technology now that it’s interesting to look back and picture a time where cell phones were non-existent and not every household had a telephone.
Click here (log-in required) to read the article for yourself and take a step back in pecan history.
Looking for a great recipe that’s nutritious and quick? I found this video on YouTube.com (see below) and it’s a great how-to video for Pecan Encrusted Chicken. Instead of using the traditional flour and egg method of coating chicken, they use pure maple syrup for extra flavor. All you have to do is coat the chicken and lightly pan fry it for a chicken dish that’s perfect for everyday.
I see a lot of recipes for homemade ice cream popping up in magazines once summertime starts to roll around. And, while I’m sure it tastes fantastic and unlike any ice cream I’ve ever had, if you’re anything like me, you just don’t have room for even one more kitchen gadget.
So, I’m taking a page out of the Food Network star Ina Garten’s Barefoot Contessa book and using a recipe for Caramel Pecan Sundaes. The only real cooking you have to do is with the homemade caramel sauce so it still feels like you put in the work without having to actually do a lot.
After the caramel is done, just assemble all the ingredients, including tasty butter pecan ice cream, into a sundae. Then sit back, and enjoy!
