Tuesday, April 26, 2016

Butterscotch Pie

Butterscotch Pie
     Was in one of those moods where I was craving a delicious dessert. I have no diner to head over too and the local grocery doesn't really make any good desserts, so I decided to take a try at making an old fashioned type of pie. One of those you only see in movies, or hear about from your mother or another older member of the family. So here goes; Butterscotch Pie. Creamy, nutty, sweet, and perfect topped with fresh meringue. 
  • 2 tbs butter
  • 1 cup brown sugar
  • 1 tsp salt
  • 1/2 cup heavy cream
  • 3 tbs flour
  • 4 egg yolks, (save whites for meringue)
  • 1 1/2 cups milk
  • 1 tsp vanilla
  • Pie crust
1. In a medium size sauce pan over medium heat melt butter. Add brown sugar, salt, and cream and cook for roughly five minutes stirring constantly.
2. Mix in flour and whisk until well combined and no lumps remain.
3. Slowly temper egg yolks into the mixture so as not to scramble.
4. Add in milk and lower heat and cook for about 10 minutes stirring frequently.
5. Let cool and mix in vanilla. Pour into pie crust.
6. Bake at 350 degrees for about 15-20 minutes or until crust has browned.
7. Whip egg whites with 1/2 cup sugar until stiff peaks form. Layer over pie and bake at 400 degrees until meringue browns on its peaks about 5 minutes.
This pie is perfectly sweet, filling, but also delicate in its flavors.
Prep Time: 0 min
Cook Time: 40 min
Serves: 4-8

Thursday, April 21, 2016

Becca's Rustic Crostata

Becca's Rustic Crostata
     This dish is credited to my cousin Becca. She made it for our annual Easter Brunch. One of many gatherings we have as a family. The recipe is so simple and quick that the entire process with prepping and cooking takes less than an hour. This was delicious, savory, and definitely perfect for spring weather. Becca's Rustic Crostata (recipe for 2 crostatas)
  • 2 pie crusts
  • 3 cups ricotta
  • 1/2 cup feta
  • 1/2 cup Parmesan
  • 10 oz fresh spinach
  • 1/2 white onion
  • 1 clove garlic
  • 1 egg
  • 1 tbs oregano
  • Lemon
  • Olive oil
1. In a large mixing bowl, combine the ricotta, feta, and 1/4 cup Parmesan cheese. Set aside.
2. Meanwhile over medium high heat saute in olive oil the diced 1/2/ white onion.  Add in the garlic and saute until fragrant. Stir in the fresh spinach and wilt.
3. Remove from stove and mix into the cheese mixture.
4. Stir in the oregano and juice from half a fresh lemon.
5. Spread out your pie crust on a flowered surface or parchment paper. Place the filling in the middle and turn up the edges around the pie to leave the center exposed. (Remember this makes two, so only use half the filling).
6. Bake for roughly 30 min in a 375 degree oven or until crust is browned.
     I was so pleased with this dish that I called my cousin right away and told her how good it was. Thanks.
Prep Time: 10 min
Cook Time: 30 min
Serves: 8+

Tuesday, April 5, 2016

Honey Lime Country Ribs

Honey Lime Country Ribs
     Another recipe based on one created by Rasa Malaysia. Her recipe was for chicken thighs which appeared very good. I thought I would shake it up a bit and make some country pork ribs with the same bases for marinade. Honey Lime Country Ribs.
  • 1lb pork country cut ribs
  • 2 tbs honey
  • 2 tbs soy
  • 1 tbs lime juice
  • Pinch cayenne
  • 1 clove diced garlic
1. Combine all ingredients in a bowl.
2. Place ribs in a small casserole dish and pour marinade over.
3. Cover and let marinate for at least 1 hour.
4. On a hot grill, grill the ribs on both sides until marks appear.
5. In a 350 degree oven place the ribs on a foil lined baking sheet and bake for at least 20-25 minutes.
6. Every 5 minutes or so I removed the ribs and brushed on the left over marinade to add some shine
and caramelize.
      These were perfect for a weeknight meal. Quick and easy and full of flavor.
Prep Time: 10 min
Cook Time: 30 min
Serves: 2-4