Chocolate Pecan Pie

This recipe is from "The Kitchen Detective" by Christopher Kimball from America's Test

When you make this recipe it
helps to have GREAT sous-chefs

Kitchens, 2003.  I love  America's Test Kitchen!!!!  I served this for Thanksgiving.  My family isn't too crazy about pecan pie but this combo they love!!!

FOR THE CRUST
5 T unsalted butter
1 1/4 c. all-purpose flour, plus more for dusting the dough and work surface
1/2 t. table salt
2 T granulated sugar
5 T all-vegetable shortening (Crisco), chilled
4 - 6 T ice water

FOR THE FILLING

2 c. pecan halves
4 ounces semisweet or bittersweet chocolate
2 T unsalted butter
3 large eggs
1 c dark corn syrup
1/2 c packed dark brown sugar
1 t vanilla extract
1 T bourbon or dark rum
1/2 c heavy cream
1/2 t table salt

1, FOR THE CRUST. (I suggest using your favorite crust recipe or buying a crust.) Cut the butter into 3/4 inch pieces and place it in the freezer for 15 minutes.  Mix the flour, salt and sugar in a food processor fitted with the steel blade. Place the shortening in 1-T. lumps into the food processor along with the frozen butter pieces. Pulse about 8 times (1 second pulses) or until the dough appears slightly yellow, pebbly in texture and the butter is reduced to very small pieces, the size of peas or smaller.  Check the dough after 5 pulses and every pulse thereafter. Turn the mixture into a medium bowl. (this dough can also be made by hand.  Use your finger to work the butter and shortening into the flour.)

2. Sprinkle 4 T. of ice water over the mixture.  With the blade of a large rubber spatula, use a folding motion to mix., then press down on the dough with the broad side of the spatula until the dough sticks together, adding more water if the dough will not come together. (Do NOT worry about adding more water; add as much as you need to make sure the dough easily comes together and is moist. If the outside of the dough becomes very wet, simply flour it before you warp it in plastic.) Work slowly, mixing the dough to evenly distribute the water.  This should take abut 1 minute. Shape the dough into a ball with your hands, then flatten it into a 4 inch wide disk. Dust lightly with flour, wrap in plastic and refrigerate for at least 1 hour before rolling.  (Overnight is best.)

3. FOR THE FILLING. Adjust the oven racks to the lower and middle positions and heat the over to 375 degrees. Spread the pecans on a baking sheets and toast on the middle rack until slightly darker and fragrant, about 7 minutes. Check frequently to avoid burning. Chop coarsely.  Increase the oven temperature to 425 degrees.

4. Melt the chocolate and butter in a microwave oven at 50% power for about 2 minutes.  Stir to mix. (Heat in additional 30 second intervals, if necessary.) In a large bowl, beat the eggs with a whisk until blended.  Whisk in the corn syrup, brown sugar, vanilla, bourbon, heavy cream, salt and the melted butter-and-chocolate mixture.

5. Roll out the pastry dough and fit it into a 9 inch Pyrex pie plate. Trim, leaving 1/2 inch overlap. Fold the excess dough back under the crust and crimp with your fingers or a fork.

6. Fold the pecans into the filling and pour the filling into the pie shell. Bake on the lower oven rack for 10 minutes. Reduce the heat to 375 degrees and bake until the edges puffy and cracked and the center 3 - 4 inches is slightly wobbly, about 20 minutes.  Do not over bake; the pie will become tough. Cool to room temperature (about 4 hours) before serving.

Spinach and Artichoke Pie

This recipe is from Fat Free Vegan Kitchen  by SUSAN VOISIN on APRIL 18, 2006

I have been wanting to try some recipes with artichokes and plan to give this recipe a try. (BD 3/17/13) Yikes, it has tofu. This will be a first.  I am not telling mike there is tofu in here.

Ingredients

• 1 medium onion, chopped fine
• 2 cloves garlic, minced
• 12-16 ounces baby spinach (I used the pre-washed, bagged kind)
• 1 pound extra-firm tofu
• 2 tbsp. nutritional yeast
• 1 tsp. salt, or to taste
• 2 tsp. dried oregano
• 2 tbsp. lemon juice
• 1 tbsp. minced Kalamata olives
• pinch cayenne
• 1/4 tsp. ground cumin
• black pepper, to taste
• 1 14-ounce can quartered artichokes, coarsely chopped
• 1/4 cup slivered almonds, slightly crushed (or toasted pinenuts)
• 12 sheets phyllo dough, thawed
• olive oil in spray bottle

Instructions

1. Sauté the onion and garlic in a large, deep non-stick skillet for 3 minutes. Add the spinach and 2 tablespoons water, stir, and cover the skillet. (If you couldn’t fit all of the spinach in, wait a minute for the spinach to shrink and add more.) Cook until the spinach is completely wilted and shrunken. Set aside.
2. While the spinach is cooking, mash the tofu and stir in the nutritional yeast and all the seasonings, including the olives. Add the artichokes, almonds, and the spinach mixture, and mix well.
3. Preheat the oven to 375 F and lightly spray a 9×13-inch baking dish with olive oil. Unwrap the phyllo dough and arrange it beside the baking dish as described above. Lay a sheet of phyllo over the bottom of the pan, spray it lightly with olive oil, and repeat the process until you have 6 sheets in the bottom of the pan. Make sure the remaining phyllo is covered with a damp cloth, and pour the spinach-tofu filling into the pan, spreading it to completely cover the phyllo. Repeat the phyllo process, covering the filling with six more sheets, spraying each one lightly. Make sure to spray the top sheet thoroughly, so that there are no un-oiled spots.
4. With a sharp knife, cut through the top layer of phyllo to form 9-12 equal pieces. (This helps to keep the phyllo from breaking when you cut it after baking).
5. Put it in the oven and bake for 30-35 minutes, until the top is lightly browned. Enjoy!

Preparation time: 20 minute(s) | Cooking time: 35 minute(s)

Number of servings (yield): 9

Per serving: 187 Calories (kcal); 5g Total Fat; (24% calories from fat); 11g Protein; 27g Carbohydrate; 

0mg Cholesterol; 531mg Sodium; 6g Fiber.

OK here is some info on nutritional yeast.  This is new for me as well.