Pecan Pie made by Girls from California

My Dad's family is from the Deep South, Louisiana and Mississippi mostly. My Mom's family is from Out West, California and Utah mostly. Of course growing up my family moved all over the world so we are not really from any one place in particular. This diverse background made for some very interesting dinner table and holiday "staples" at my house. My Dad who is a great cook in his own rite can make some mean Gumbo and Red Beans and Rice. However, over the years it seems my Mom did most of the cooking even when it came to the Southern favorites. She would use the River Roads cookbooks and put her own twist (often a lot less butter and bacon fat) on the cuisine of the south my family loved so much.

Pecan Pie is one such favorite. Holidays at my house are not complete without pecan pie. Now my mother is of the opinion that "traditional" pecan pie is often sickeningly sweet and the ratio of goop to nuts is simply unacceptable. Therefore she often doubled the nuts used and split the goop between two pie shells. What she ended up with was more of a pecan tart with just enough goop to hold everything together which was a little less cloyingly sweet. Now this may enrage some of the traditionalists out there who love their pecan pie with lost of sweet smooth filling and just a crust of pecans caramelized on top. This recipe, call it an interpretation of a classic, is simply not for you.

I of course make even more changes to the family recipe by serving it with a whole wheat crust, not using any Karo Syrup, and mixing in two other types of nuts. I of course love this version of a classic any time day or night, warm or cold, alamode or solo, especially with a cup of coffee or tea. (Yogi Tea's Tahitian Vanilla Hazelnut is especially good at night before bed because it does not have any caffeine).

Whole Wheat Pastry Crust

Ingredients:
1 ½ c. whole wheat pastry flour
1 stick chilled unsalted butter
1 large egg yolk *reserve the white for filling
3 tbl ice water
1 tbl honey *You could also use agave or maple syrup
½ tsp salt
*optional dash of cinnamon

Directions:
1. Mix Dry ingredients in a food processor. Cut the chilled butter into small cubes or slices and add to the processor hit pulse a few times until the dough resembles small pebbles and sand.
2. Whisk the egg yolk, honey and ice water in small bow.
3. Add wet mix to the processor and combine until moist clumps form, if it looks to dry or add a little more ice water a few spoonfuls at a time.
3. Roll the dough into ball and then flatten into disk, wrap in plastic and chill for about 1 hour. This crust can be made up to 2 days in advance just keep it refrigerated and when you want to use it let the dough soften slightly at room temperature before you roll it out.
4. Roll out crust dough on lightly floured surface until it is about 13-inches around, if the dough is sticky or hard to work with rub with flour and chill a little longer.
5. Fold the circle of dough in half, and half again to transfer to 9-inch-diameter glass pie dish (unfold). Trim dough and crimp using fingers or a fork to form a high-standing rim.
6. Freeze crust until firm (about 20 minutes)

You can also prebake this pastry crust if you like, and it works with so many recipes not just pie (think quiche). If prebaking :
Prick bottom of crust with fork a few times to prevent bubbling.Bake at 450º for eight minutes or until edges are golden, remove, cool, fill, and bake according to filling recipe.

My Personalized Pecan Pie Filling

Ingredients:
1 1/2 c. pecan halves
1 c. finely chopped almonds and walnuts
3/4 c. pure maple syrup
1/3 c. packed brown sugar
1/4 c. agave syrup
1/2 stick unsalted butter
3 eggs *plus I use the one white from above
1 tsp vanilla extract
1/2 tsp salt
*Optional sometimes I like a darker flavor and I add 1 tbl of black molasses.
* I have also been known to throw a little bourbon in the syrup mixture when it's on the stove, just let it bubble a minute and it should lose any alcoholic bite.

Directions:
Preheat oven to 350º.
1. Over medium heat combine syrups, sugar and butter in a saucepan stirring until sugar dissolves and mixture bubbles. Remove from heat and let cool until lukewarm.
2. If using whole almond and walnuts (you could also use more pecans or another nut combination of your choice) combine nuts in food processor and pulse until the mixture resembles tiny pebbles.
3. Whisk eggs, vanilla and salt in a bowl to combine and gradually add the cooled syrup mixture.
4. Remove the pie crust from the freezer and fill with finely chopped nut mixture, layering the pecan half's on top. Pour filling over nuts; don't be afraid to use it all!
5. Bake pie until filling is slightly puffed around edges and center is set, about 40-60 minutes. Ovens can vary a lot so check on the pie every now and again to make sure your crust is not burning or the nuts are not getting to dark, if you think your are getting to much color you can tent the pie with a little foil. Allow pie to cool before you cut it, if you like yours warm (I know I do) you can throw it in the microwave for 15 seconds before serving.

Spring Spinach Salad

This recipe is my way of honoring one of my favorite establishments in Salt Lake City. Located on the corner of 13th S. and 17th E. Eggs in the City is one of the best kept local places in the valley. It only serves breakfast and lunch and is actually an old auto garage. In the summer the old bay doors are thrown wide open and locals and their furry friends will spill out and onto the patio to enjoy their deliciously fresh foods. The wait staff has been the same since I discovered this gem four years ago and they are a wonderful eclectic group of people who really want to deliver the best food they can any way you want it. I am going to give you my version (serves two) of their spinach salad which I had to recreate after my move to Michigan.

Ingredients:
Bunch of baby spinach
10-12 strawberries
Small block of blue cheese
1 cup almonds *I like to use toasted almonds but you can also use candied nuts of any kind
1 large crisp apple or pear

Dressing:
¼ c. lemon juice¼ c. almond oil *You could also use hazelnut or any other light tasting oil
¼ red onion
4 tbl sugar
1 tbl white wine vinegar1 tbl poppy seed
1 tbl sesame seed
¼ tsp salt

Directions:
1. You can use a blender or a food processor, combine the, juice, vinegar, onions, sugar and salt and blend well.
2. With machine running, slowly add oil, blending until smooth. Add poppy and sesame seeds and blend a few more seconds to mix (any extra can be kept in the fridge for bit).
3. Assemble the salad by slicing the fruit and crumbling the cheese over the washed and dried spinach, lightly drizzle with dressing and toss to combine.

Notes:
This salad is delicious with candied nuts and is a beautiful presentation with lots of color and texture. I am very, very light on the dressing because the salad has so much flavor on its own, but you could also use any number of dressings including fruit vinaigrettes or a basic balsamic.

Warm Rapini Salad

Rapini is a lot like broccoli and you may know it as one of its many other names (Broccoli Rabe, Broccoletti, Broccoli di Rape, Cime di Rapa, Rappi, Friarielli (in Naples) just to name a few. It is found in lots of Mediterranean and some Chinese dishes. Rapini could be described as a love child between kale and broccoli, you have stems and leaves similar in texture to a kale, though slightly more delicate, and then you have little flower heads like broccoli florets. Simple to say it is packed with nutrients and not a whole lot of calories so it is an instant winner in most circles. I like it simply prepared but it is a very versatile green and can be a great addition to a lot of more complex dishes.

Ingredients:
1 bunch Rapini
3-4 cloves garlic
Handful of roughly shredded aged gruyere
Dried red pepper flakes
Drizzle extra virgin olive oil
Squeeze of lemon

Directions:
1. In a large skillet or wok sauté (on high heat) sliced garlic cloves and chili flakes in olive oil until garlic looks toasted.
2. Trim ends of Rapini and wash in cold water drain and add to the skillet allow to "wilt". Stir occasionally for about 5 minutes; you don’t want to over cook the tender leaves and you want the stems to be tender but still have a little crunch (use a fork to check them.)
3. Remove from heat sprinkle with cheese, lemon juice and maybe a little salt and pepper to taste; serve warm.

Notes:
This is a simple warm salad that is open to so many variations I like to serve it alongside a crostini with a grilled chicken breast and a glass of dry white wine for a complete meal. Throw in some toasted pin nuts or substitute a creamy goat cheese and play with the acid by using a little balsamic vinegar instead of the lemon juice. You can also use this recipe for other greens like kale or swiss chard. Just remember to watch the greens, you want to bring out their color and just slightly soften their texture.