French Silk Pie

Post updated on 15 May 2021 (original date: 17 March 2015)

Disclaimer: This recipe contains RAW EGGS. While this is considered safe for most individuals, please do NOT serve to the elderly, pregnant, infants, or immunocompromised.

Attention all chocolate lovers: this is actually a rather easy recipe to make and very heavenly.  Consider your waistlines warned! 10+/10, I have made this many times, it's awesome!

Link to my YouTube video of making this recipe: https://youtu.be/3pyspU6uSI0

Original recipe can be found here: http://www.gimmesomeoven.com/french-silk-pie-chocolate-pie/

Ingredients:

Pie Crust-- note *you can use store-bought if desired; the recipe I am using used to be on Crisco's website, but no longer exists there (they have changed the recipe; this is the original)*

8.5 oz. (2 cups) all-purpose flour

1/2 tsp. salt

2/3 c. Butter-Flavored Crisco, chilled in freezer for 20-30 min

ice water (amount varies, see video)

additional flour to dust counter for rolling

Filling--

4 oz. bittersweet or semisweet chocolate (I used Ghirardelli bittersweet 60%)
1 c. (2 sticks) salted butter, softened/room temp (I have used unsalted and added 1/2 tsp. salt, which works fine)
1 1/2 c. granulated sugar
1 tsp. vanilla extract
4 eggs, room temperature

Topping--
8 oz. (1 c.) heavy cream
2 1/2 T. granulated sugar
1/2 T. vanilla bean sugar (or substitute granulated sugar plus vanilla extract or seeds from 1 vanilla bean)
Chocolate bar (for shavings)

Directions:

For pie crust--

1. Combine flour and salt in a medium bowl. Add the Butter Flavored Crisco and cut in using a pastry blender (or 2 knives), until texture resembles coarse crumbs.

2. Pour in a small amount of ice water and use a fork to combine. Keep adding and mixing a little at a time until dough begins to form cohesively. You should be able to pat it into a ball without it cracking (cracks mean not enough moisture), but should not be sticky to touch.

3. Wrap in plastic wrap and place in fridge for 30 minutes.

4. Spread some flour on countertop. Unwrap dough and flatten gently to a disc shape. Place atop the flour and roll out to around 1/8" thickness.

5. Place pie crust dough in pie plate (I used a glass one, actually 9.5 inches) and prick with fork all over.  Bake in lower third of oven at 425°F for around 10 minutes; remove and let cool.

For the filling--

6. Heat the chocolate in microwave safe bowl in 20 second intervals, stirring well after each interval.  Set aside and let cool for around 10 minutes.

7. Meanwhile, in the bowl of a stand mixer, cream butter and sugar until fluffy.

8. Mix in the vanilla extract. When the chocolate has finished cooling, gradually add with mixer running on low speed, until well combined.

9. Switch to the whisk attachment.  Add one egg and beat for 5 minutes on medium speed.

10. Repeat with each additional egg (5 minutes each).  It should look something like this at the end:

11. Pour mixture into cooled, pre-baked pie crust shell.  Spread out top with spatula.

For the topping--

12.  Pour whipping cream into a medium mixing bowl and add sugars.  Beat with mixer until cream is stiff and fluffy. (I use a whisk attachment on my hand mixer)

13.  Spread the whipped cream over top of chocolate filling.  I use a dessert decorator similar to the one here to create these sort of fluffy cloud looking shapes:

14. Use a vegetable peeler to "shave" desired amount of chocolate curls over top of the whipped cream.

15. Chill in refrigerator for at least 2 hours to set before serving.

16. Cut a slice and enter chocolate heaven :)

Filet Mignon with Porcini Mushroom Compound Butter

When I get a craving for steak--which, thankfully, isn't terribly frequent--I nearly always pick filet mignon to satisfy me.  Why?  It's a small cut and oh-so-wonderfully tender when cooked properly--just right for my appetite!  I was in the mood to find something different to do instead of my usual go-to, the red wine reduction sauce.  After playing around on Google a bit, I came across this recipe and so very glad I did!

Original recipe is in this blog entry:
http://www.foodiecrush.com/2014/03/filet-mignon-with-porcini-mushroom-compound-butter/
This recipe uses another of my favorite ingredients: porcini mushrooms.  I buy them dried, in bulk because I like them so much and they are a tad costly otherwise.

The original recipe was done for 2 steaks; in my pictures, you will see 4 steaks, which were like 2 larger/thicker ones cut in halves.  Because I was making more portions, I used twice the amounts in the original recipe for the steaks part.

Ingredients
For the porcini butter:
1/2 oz. dried porcini mushrooms, divided
1 c. boiling water
1/2 c. (1 stick) salted butter, softened/room temp
1 tsp. kosher salt

For the steaks:
2 filet mignon steaks
2 tsp. bottled minced garlic
12 sprigs fresh thyme
kosher salt and coarse ground pepper
2 tsp. olive oil
2 tsp. butter

Instructions
For the porcini butter:
1.  Measure boiling water in a bowl and add 8 to 10 whole dried mushrooms to the water.  Cover and allow mushrooms to soak for at least 15 minutes.  (I usually just microwave the water in a covered glass dish to boil it and this time, since I only had small pieces of mushrooms, put in my best guess for an amount of mushrooms, and I am also guessing on the water amount):

2. Remove the mushrooms from the soaking water, gently squeezing the water from the mushrooms when doing so.  Reserve the mushroom water if desired for later use in gravies, etc.  The original recipe calls for chopping the mushrooms, but I had no need for that since mine were already in pieces.

3. Place remaining mushrooms in spice/coffee grinder and grind to fine powder.  The original recipe measured this part; I did not.

4. Cut up butter in smaller chunks and place in food processor (use metal blade for processing):

5. Add the ground mushrooms, half of the reconstituted mushrooms, and salt to the food processor.  Process until well mixed and butter is smooth:

6. The original recipe indicates to roll the butter into a log shape.  Mine was too soft for such a proposition, and the only reason that would be necessary is for appearance.  Since I didn't care about that, I just formed mine into a slab shape.  The remaining reconstituted mushrooms go on top, then cover with plastic wrap and place in fridge for at least 30 minutes.  My compound butter came out looking like this, which I thought was just fine:

For the steaks:
Preheat oven broiler on HI.
1. Season the steaks with salt and pepper to taste.  Heat a cast iron pan on stovetop over medium high heat.  Add butter and olive oil, melt and stir together to coat pan, then add steaks:

(after this, I did it a bit differently from the original recipe on the preparation)

2. Cook steaks about 2 minutes per side, then add sprigs of thyme and some garlic to go underneath each steak:

3. Cook steaks until just under desired doneness.  Top with generous pats of porcini compound butter and place in oven; broil for a couple of minutes--just until butter has melted over (watch attentively!).  Remove steaks and serve immediately:

In the picture at the beginning of the entry, the steak is served with rosemary potatoes; I shall post the recipe for those soon!  I ended up with plenty of butter leftover, too, which meant I had to make this a second time (oh, darn lol).  Enjoy!

Crème Brûlée

This is one of my favorite French desserts, need I say more?  I've ordered it many times in various restaurants, yet I tend to prefer what I can make at home most times.  I took this recipe from Sur La Table's website years ago and wrote it on a recipe card; when I checked recently, this version of the recipe is no longer there.

Ingredients:
8 egg yolks
1/3 c. sugar, plus more for caramelizing
2 c. heavy cream
1 tsp. vanilla extract (or seeds scraped from one vanilla bean)

Preheat oven to 300°F.

Instructions:
1. Whisk egg yolks and 1/3 c. sugar together until sugar is dissolved and mixture is thick, slightly paler yellow:

2. Add cream and vanilla, continue to whisk until well blended:

3. Skim off the foam/bubbles from the top of this mixture.  You will not be able to get every bit of it; just get the majority :)

4. Place ramekins in baking pans with some space between them--should not be touching.  Pour mixture into the ramekins; you may fill to preferred level--keep in mind that baking time will need to be increased for deeper filled ones.  Mine are filled at a depth of about a half inch:

5. Carefully add water to the pan to create "bain-marie" (water bath) for the ramekins.  The level should be approximately 2/3 the height of the fill level of the ramekins:

6. Gently slide pans into oven and for 1/2 inch depth with metal pans, bake for 40 minutes.  To check if they are "set"/ready, jiggle pan slightly.  There should be movement of the water but not in the baked items.

7. Place pan on a cooling rack and cool them in the "bain-marie" until the water has cooled to room temperature:

8. Remove ramekins from 'bath' and place, uncovered, in fridge for at least 2 hours.
9. Do not do this step until you are ready to serve them shortly after, as the caramelized sugar will not remain hardened for a long amount of time.  Remove the ramekin from the fridge and sprinkle sugar over the top of the baked cream, until the surface is covered completely.  It should be just enough to cover, not too thick of a layer.  Use a small kitchen torch** on medium flame setting, passing over the sugar again and again until it browns and bubbles.  Do not stay in one spot for very long or your sugar may flame up!

10. Continue to caramelize the sugar top until all the sugar crystals have browned:

11. Place ramekin back in fridge for at least 10 minutes, but not longer than an hour.  Remove and enjoy!

**If you are VERY careful and have ramekins rated for it, you can use the broiler setting in a toaster oven for the caramelization, but you have to watch attentively and it may not turn out exactly the same.**

Caramel Brownies

I'm sure it will come as no surprise to anyone that I took cooking classes when I was in school.  I took a semester of it 7th-9th grades and another one sometime in high school.  But the ones I took 7th-9th grade were far more memorable due to the wonderful teacher I had for all 3.  She was very kind, easy to learn from, and managed the classes well.  In these courses, we made many things that I really enjoyed, with this being one of my very favorites (from 9th grade "advanced" cooking :))

Warning: to say these are decadent is almost an understatement.  It should also be noted that making these requires a bit of patience; they will not turn out otherwise!

Ingredients:

1 box chocolate cake mix (NOTE: do NOT use Devil's Food; I made these with Betty Crocker Chocolate Fudge cake mix)

1 cup evaporated milk, divided**

1/2 c. butter or margarine, softened/room temp (I used butter)

35 caramels (10 oz)

12 oz. semisweet chocolate chips

**As I went to make these this time around, I discovered that I did not have any evaporated milk in the pantry (d'oh!).  A quick search on the Internet yielded that I could substitute powdered milk made at double its concentration, which is what I did and it worked perfectly!**

Instructions:

1. Preheat over to 350°F.

2. Combine cake mix, 2/3 c.of the evaporated milk, and the butter in a bowl until smooth (make sure no streaks of butter remain):

3. Spread 1/2 of batter in UNGREASED 13 x 9 metal baking pan:

4. Bake for 15 min.

5. While this part is baking, heat the caramels and remaining evaporated milk (1/3 c.) in saucepan over low heat.  Stir constantly until a caramel sauce forms and no chunks of caramel remain (this will take at least 10 min., do not attempt to rush it with higher heat).  It will go from looking like this:

to looking like this:

6. After removing the pan from the oven with 1/2 batter baked, sprinkle the chocolate chips over what has baked:

7. Drizzle caramel sauce over the chocolate chips and baked batter:

8. Drop remaining 1/2 of batter in spoonfuls over caramel mixture:

9. Bake for additional 25 to 30 minutes (until center is set).  It will come out looking like this:

8. Cool completely and enjoy when it looks more like this:

Ratatouille

When I am in France, I love to go grocery shopping (quelle surprise, I know!)  Often, one can find a bundle of vegetables already grouped and ready to make ratatouille, which is what inspired me to create my own recipe for it.  I bought the same veggies, read the ingredients on a canned version, and after a few tries, settled on this as my version.

Ingredients:

2 bell peppers (can be any color; I prefer orange or yellow), chopped

3 small to medium yellow onions, chopped

olive oil

2 tsp. minced bottled garlic

2 small zucchini, chopped

1/2 large or 1 small eggplant, cut in small cubes (size of dice)

3 small cans of crushed or diced tomatoes (14 oz size)

1 small can tomato sauce (8 oz. size)

herbes de provence (or: basil, thyme, parsley, and rosemary)

salt

pepper

lemon juice

Instructions:

Note: Normally when I make this, I cook the ingredients in the order I have them listed above.  This time, I started with the zucchini and eggplant just to see if it would work, which it did, and thus will be the order of the instructions and pictures.  I can't say that I have any particular preference.

1. In a large pot (5 qt. or larger), cook zucchini and eggplant with about 1 to 2 T. of olive oil over medium heat until the vegetables begin to soften and brown slightly:

2. Add the onions and garlic, and a splash more olive oil if needed.  Cook until onions begin to soften:

3. Add the peppers and cook until they begin to soften:

(not sure why this picture will not change orientation for me; will fix when I know how lol!)

4. Add the remaining ingredients; concerning the spices--I add them generously, and the lemon juice is just a squeeze.  Turn heat down to medium low or low (depending on your stove) to simmer for 30 minutes:

Enjoy ratatouille by itself as a nice vegetarian dish or a lovely side that pairs well with many main dishes.  I most often eat it with a side of plain rice and some feta cheese (not at all French, but sure is a tasty combo, let me tell you!  I'll add a picture of that soon :))

Beef Stir Fry with Peanuts

Yes, another stir-fry recipe--so fast and easy, can't help it!  This recipe comes from a magazine/book called "Make It Tonight" from the publishers of Fine Cooking magazine.  I haven't made very many things from it and got it quite some time ago; you can find it on clearance here:
http://www.tauntonstore.com/make-it-tonight-052025.html

As usual, I have modified it to suit my needs and taste :)  This recipe is approximately double the sauce amount suggested in the original, as I like it saucy!

Ingredients:

• 1 lb. flank steak, thinly sliced on the diagonal against the grain
• 3 T. soy sauce
• 3 tsp. fish sauce
• 3/8 tsp. kosher salt
• 2 1/2 T. fresh lime juice
• 1 1/2 T. brown sugar
• 3/8 c. lightly salted peanuts (cocktail or dry roasted)
• 1 large shallot
• pinch of cayenne pepper
• 3 T. canola or peanut oil
• 1/2 tsp. basil

Instructions:

1. Toss the steak with 1 1 /2 T. soy sauce, 1 1/2 tsp. fish sauce, and 1/4 tsp. kosher salt: 
   
2. Combine remaining soy sauce and fish sauce with 1 1/2 T. of the lime juice and the brown sugar; set aside: 
   
3. Pulse peanuts, shallots, and cayenne pepper in food processor until finely chopped: 
   
4. In large skillet or wok, heat 1 1/2 T. of the oil over med-high heat.
5. When the oil shimmers, add the beef and cook approx. 2 min. (mostly browned but not all pink gone): 
   
6. Transfer meat to plate and add remaining oil to pan.
7. Add shallot/peanut mixture to pan and cook approx. 2 min.
8. Return beef and any accumulated juices back to pan. Stir sauce mixture and add to pan, cook 1 min: 
   
9. Add remaining lime juice and basil to pan and cook 1 more min: 
   
10. Serve alone or with rice and enjoy!  
    

White Mexican Cheese Dip (Attempt #1)

Back where I used to live (not Mexico lol), nearly every Mexican restaurant has this on the menu as an appetizer.  This area, however, seems to have never heard of the dish, thus I am left to gorge on it every time I go where I can find it.  I get cravings for it more often than I can get away to have it, though, so I thought perhaps I should attempt making it.  While this recipe does yield a very tasty dip, it's unfortunately not the one to satisfy my craving, so I'll have to search and make more attempts in the future :)
Here is the link for the original recipe:
http://eatingonadime.com/mexican-white-cheese-dip/

I followed this recipe pretty closely, with only slight changes.

Ingredients:
1/2 lb. white American cheese (I bought sliced from deli counter)
1/4 c. milk (I used skim)
1 T. butter
1/2 of a 4oz. can green chiles
around 1 tsp. cumin
around 1 tsp. garlic salt
pinch of cayenne pepper

Instructions:
1. Prepare double boiler with water in bottom pan, bring to simmer.  If you don't have a double boiler, a saucepan will do, but be careful with the heat.
2. Melt cheese and butter together, stirring often.  (I added about half the cheese at first and after that melted, added more and more at a time):

3. Add milk gradually, stirring until melted/combined after each addition:

4. Add green chiles and spices, stir until well combined.  (I only used half the can of chiles, as that already seemed like a lot to me. Note--you do not drain the chiles before adding):

5. If desired, add more milk to achieve thinner consistency.  Serve immediately with chips and enjoy!

Additional note: I did end up adding a tiny bit more milk, and since I don't have a snazzy little dip-warmer, I had to reheat a few times while enjoying.