Black Bottom Oatmeal Pie

Thanksgiving 2017 post #7, last one.  This one didn't turn out quite as great as I had hoped, especially for the level of effort involved.  It's good, but far too rich and sweet.  I can only give this a 6 of 10--but to be fair, I think it may not have turned out as it was supposed to for a couple of reasons, which are noted in the recipe below.

https://www.epicurious.com/recipes/food/views/black-bottom-oatmeal-pie-51257320

Ingredients:

Crust--
1 1/4 c. unbleached all-purpose flour
1/2 tsp. kosher salt
1/2 T. sugar
8 T. (1 stick) cold unsalted butter, cut into 1/2" pieces
1/2 c. cold water
2 T. cider vinegar
1/2 c. ice
egg white wash (1 egg white whisked with 1 tsp. water)

pie filling--
1 1/2 c. rolled oats
1/4 c. heavy cream
4 oz. 70% cacao chocolate, chopped in 1/4" pieces
3/4 c. light brown sugar (packed)
1/4 tsp. ground ginger
1/2 tsp. kosher salt
5 T. unsalted butter, melted
1 c. dark corn syrup
1 tsp. vanilla extract
2 tsp. cider vinegar
4 eggs

special equipment: pie weights

Instructions:

1. In a large bowl, whisk together the flour, salt, and sugar.

2. Add the butter pieces and coat in the flour mixture using a spatula.

3. With a pastry blender (or two knives, which is what I did), cut in the butter to the flour mixture, working quickly until mostly pea-sized pieces of butter remain--do NOT overwork dough!

4. In a small bowl, combine the water, cider vinegar, and ice.

5. Sprinkle 2 T. of the ice water mixture over the flour mixture.  Mix it in well with a spatula until it is fully incorporated.

6. Sprinkle and work in 1 T. of ice water mixture at a time, until dough comes together in a ball, with a few dry bits remaining.

7. Squeeze and pinch with your fingertips to bring all the dough together, adding dry bits and/or small drops of the ice water mixture if needed, to get it to combine.

8. Shape the dough into a flat disc.  Wrap up in plastic wrap and refrigerate for at least 1 hour or up to overnight.

9. Roll out dough on a lightly floured surface to about 1/8" thickness, forming a circle that is 2 to 3" larger than 9" pie dish.  Gently lay crust in the pie dish and trim overhang to be 1 to 1 1/2".

10. Transfer to freezer for 10 min.

11. Meanwhile, position racks in bottom third and middle of oven and place a baking sheet large enough to hold the pie dish on the middle rack. Heat to 425°F.

12. Remove crust from freezer briefly to line it tightly with aluminum foil.  Return to freeze for additional 10 min.

13. Pour the pie weights into the pan and spread them so they are concentrated more around the edge than in the center.

14. Place the dish on the preheated baking sheet and bake for 20 min.

15. Remove the pan and baking sheet from the oven.  Carefully remove the foil from edges and lift out the pie weights using the foil.  Let the crust cool for 2 minutes.

16. Using a pastry brush, coat the bottom and sides of the crust with a thin layer of the egg white wash.

17. Return the pan, on the baking sheet, to oven's middle rack and continue baking for 3 more minutes.  Remove and let cool completely.  (**note: I think I did not let this cool long enough in this step, which may be part of why it wasn't as great as it perhaps could be.  I think it needs more time than just what it takes to make the filling for this to cool properly.)

18. Make the filling: heat oven to 350°.  Spread oats evenly on a rimmed baking sheet and toast in the oven for 10-12 min.  Set aside to cool.  Reduce the oven temperature to 325°F.

19. Bring the heavy cream to barely a boil over medium heat in a heavy-bottomed saucepan.  Remove from the heat and pour in the chocolate pieces.

20. Swirl the cream around to cover the chocolate pieces, then let sit for 5 min.

21. Whisk gently until smooth.  Spread the mixture into the cooled pie shell and spread evenly over the bottom.  Place the shell in the freezer to set while making the top layer of the filling.

22. Whisk together the brown sugar, ginger, salt, and melted butter in a large bowl.

23. Whisk in the corn syrup, vanilla, and cider vinegar.

24. Add eggs one at a time, blending well after each addition.  Stir in the cooled oats.

25. Place the pie dish on a rimmed baking sheet and pour in the top part of the filling.  Bake on the middle rack of oven for 30 min.  Rotate 180° and continue baking for around 25 more min, or until edges are set ad puffed slightly and the center is slightly firm to touch but still has a bit of give (like gelatin).  (**note: mine seemed done like described, but when I cut into it to serve, it did not seem like it was quite as done in middle as should be.  I suggest to go a bit longer.)

26. Allow to cool completely on a wire rack (at least 2 hours) and serve slightly warm or at room temperature.

Pecan-Orange Baklava

Thanksgiving 2017 post #6: my first ever baklava attempt! It takes quite a bit of time, but it's not actually all that difficult--especially if you break the work up over two days as I did.  One reason you'll likely want to do it this way, too, is that the frozen phyllo dough needs to thaw in the fridge for 8 hours.  Thus, I did that part and the syrup prep in the evening, then the rest the next day.  It's absolutely wonderfully tasty and is gorgeous when it's finished--another 10 out 10 :)

Link to original recipe: https://www.epicurious.com/recipes/food/views/pecan-orange-baklava-pie

Ingredients:

2/3 c. honey
2 cinnamon sticks (3" each)
1 1/2 c. sugar, divided
1 c. water
3 T. bourbon
3 c. raw pecans (12 oz.)
1/2 tsp. ground cinnamon
1 tsp. finely grated orange zest
20 sheets of 17"x12" phyllo pastry (thawed if frozen)
1 c. (2 sticks) unsalted butter, melted

Special equipment:  9" springform pan (**I used a 9 1/2" one by mistake and it turned out fine :))

Instructions:

1. Heat oven to 350°F.

2. Make the syrup: In a heavy medium saucepan over medium-high heat, bring honey,  cinnamon sticks, 1 c. of the sugar, and water to boil.

3. Reduce heat to medium and continue boiling syrup until reduced to 1 1/2 c. (around 15-18 min.)

4. Transfer to a medium bowl.  Stir in bourbon and let cool.

5. Prepare the filling:  meanwhile, on a rimmed large baking sheet, spread pecans in an even layer. Toast in the oven until golden brown (around 13-15 min.)  Let cool.

6. Once pecans have cooled, transfer to a food processor fitted with metal blade.  Add the ground cinnamon, orange zest, and remaining 1/2 c. sugar.  Pulse until coarsely chopped.

7. Begin assembly of baklava: place stack of phyllo sheets on a work surface.  Cover with plastic wrap, then with a dampened kitchen towel (this is to prevent the dough from drying out and crisping, which happens very quickly--be careful and keep dough covered when not working on it!)

8. Uncover the phyllo.  Place the bottom piece of the springform pan at the edge of the phyllo and, using a very sharp knife, carefully cut circles through all the layers of phyllo while tracing around the bottom of the pan.  Re-cover the dough.

9. Uncover the remaining (uncut) dough.  Place the springform pan so that it will make a guide for cutting half-circles at this end of the dough (the pan should be half on, half off the dough).  Carefully cut the half circles, tracing along the pan with the knife.

10. Re-assemble the springform pan and brush bottom with butter.  Place 1 phyllo circle in pan and brush generously with butter.  Repeat with 2 more phyllo circles.  Top with 2 half circles to create a full circle, brush with butter, then top with a full circle (total of 5 circles).

11. Top fifth butter-brushed circle with 1/5 of of the nut mixture (around 1 c.).

12. Repeat same layering (circle, butter x5, nut mixture) 4 more times.

13. End with additional layer of phyllo circles/butter.

14. Using a sharp knife, cut through top layer only (do NOT but through to bottom of pan!) to create 8 even wedges (like a pizza).

15. Now make 2 straight cuts inside 1 wedge, spacing them 1" apart, parallel to 1 side of the wedge.

16. Mirror these cuts in the adjacent wedge.  Repeat this pattern with remaining 6 wedges.

17. Make 2 additional cuts on each eighth to create 6 diamond shapes within each eighth.

18. Place pan on a rimmed baking sheet and transfer to oven.  Bake until turning golden brown, about 45 min.  Leave on rimmed sheet after removing from oven.

19. Spoon cooled syrup over hot baklava until all used up.  Let cool completely before removing outer part of springform pan.  (Excess syrup will leak out onto baking sheet.)

20. Cut into small wedges and enjoy!

Braised Duck Legs with Shallots and Parsnips

Thanksgiving 2017 post #5: the main dish!  Oh mmmmmm, I can taste this just remembering it.  It is extremely good--10+ for sure!  If it weren't for the price of duck legs being on the high side, I'd make this on a regular basis.

Link to original recipe: https://www.epicurious.com/recipes/food/views/braised-duck-legs-with-shallots-and-parsnips-109109

Ingredients (1/4 of original recipe amounts):

3 duck legs
1/2 lb. shallots, peeled and, if very large, halved
1 lb. parsnips, peeled and cut diagonally into 1" thick slices
1/2 T. minced garlic
1/2 T. chopped fresh thyme
3/4 tsp. salt, divided
1/2 tsp. black pepper, divided
1/2 Turkish bay leaf
1/16 tsp. (pinch) ground allspice
1/2 c. dry white wine
1 1/2 to 2 c. homemade chicken stock

Ingredients:

1. Put oven racks in the upper and lower thirds of oven.  Heat to 450°F.

2. Trim fat and skin from the sides of the duck legs--leave a covering of skin on the top part of legs.  Reserve 2 T. of fat for cooking.  Chop the fat coarsely.

3. Score skin on the legs in a 1/2" crosshatch pattern (cut through the fat, not the meat).

4. Heat a 10" skillet over moderate heat and add chopped fat.  Cook, stirring occasionally, until fat has rendered all its liquid.  Remove from heat and discard remaining solids using a slotted spoon.

5. Place shallots, parsnips, and garlic in a 9" x 9" baking pan.  Sprinkle with thyme, half of the salt and pepper, and add the bay leaf piece to the mixture.

6. Add half of the rendered duck fat to the pan, reserving the rest in the skillet.  Toss/stir to coat vegetables, then roast in oven until vegetables are browned in patches (around 20-30 min. total), switching rack position halfway through (I started with top).

7. Meanwhile, pat the duck legs dry.  In a small bowl, combine allspice and remaining salt and pepper.  Rub mixture all over duck legs.

8. Heat remaining duck fat in skillet over moderate heat and add the duck legs, skin side down.  Sauté for around 3-5 min (until well browned), then turn legs over and sauté for additional 2 min.

9. Transfer duck legs (using tongs) to paper towels to drain.

10. Once vegetables have finished roasting, reduce oven temperature to 375°F.

11. Add the duck legs to the pan, nestling them in among the vegetables, skin side up.

12. Add wine and just enough stock to mostly submerge the legs--do not add enough to submerge the skins.

13. Transfer to oven to braise, uncovered, for 1 1/2 to 2 hours total, switching rack position halfway through (again, I started with the top).

14. Serve up and enjoy!

Cheesy Baked Green Beans

Thanksgiving 2017 post #4.  Now this is the way to have green beans!  These were easy and yummy--9 out of 10 on this one.  As I was the only one going to eat them, I made only 1/4 of original recipe and baked in my toaster oven.

Link to original recipe: http://www.delish.com/holiday-recipes/thanksgiving/recipes/a56552/cheesy-baked-green-beans-recipe/

Ingredients (quartered from original):

1/2 lb. green beans, cleaned with ends removed
2 T. heavy cream
1/2 garlic clove, thinly sliced
kosher salt
small pinch of red pepper flakes
1/4 c. mozzarella cheese
1/6 c. freshly grated Parmesan, plus more for garnish if desired

Instructions:

1. Heat oven (or toaster oven) to 400°F.

2. Place green beans in a shallow baking dish (or in my case, I covered the toaster oven baking tray with foil and used that).

3. Pour cream over the beans and scatter the garlic over them.

4. Season with salt and red pepper flakes.

5. Cover beans with mozzarella and Parmesan.  Bake until beans are tender and cheese has melted, about 25-30 min.  (I think they could have gone less time--didn't think to check them while I was cooking everything else...)

6. Garnish with more Parmesan if desired and serve.  Enjoy!

Creamy Chicken and Wild Rice Soup

Thanksgiving 2017 post #3.  This was our prelude to the big meal, but it could have nearly been its own meal.  Very tasty and filling (as one might expect of a creamy soup)--9 of 10 for this one.  It makes quite a bit; I have some in the freezer and am hoping it will thaw well :)

https://www.cookingclassy.com/creamy-chicken-wild-rice-soup/

Ingredients:

3/4 c. uncooked wild rice blend (used the original recipe recommendation of Lundberg Wild Rice blend, found at Target)
1 c. chopped yellow onion
1 c. chopped carrots (I cut mine in circles to look nicer in the soup)
1 c. diced celery
7 T. butter, divided
1 clove garlic, minced
4 1/2 c. low-sodium chicken broth
1/4 tsp. each: dried thyme, marjoram, sage, and rosemary
salt and ground black pepper, to taste
1 lb. boneless skinless chicken breast
1/2 c. flour
1 1/2 c. milk
1/2 c. heavy cream
1 tsp. lemon zest

Instructions:

1. Prepare rice according to package directions.

2. Halfway through rice cooking, melt 1 T. of the butter over medium heat.  Add the onions, carrots, and celery.  Cook, stirring occasionally, until slightly tender (around 4 min.)

3. Add garlic and cook for additional 30 sec.

4. Stir in chicken broth, thyme, marjoram, sage, rosemary, salt, and pepper. 

5. Increase heat to medium-high.  Add chicken and bring to a boil.

6. Cover pot and cook for 12-15 minutes.

7. Remove chicken from mixture and set aside on cutting board to cool for 5 min.

8. Meanwhile, reduce heat to low and stir in the cooked rice.

9. Cut/shred chicken and stir in to soup mixture.

10.  In a separate medium saucepan, melt the remaining 6 T. of butter over medium heat.

11. Whisk in flour and cook 1 1/2 min, whisking constantly.

12. Continue whisking vigorously and slowly pour milk into butter/flour mixture as you whisk (much easier if you have someone to help here!)

13. Cook mixture, whisking constantly, until it thickens (this does not take long).

14. Pour milk mixture into soup mixture and stir to combine.  Cook for 5 min.

15. Stir in heavy cream and lemon zest.  Let cook for 1 more minute.

16. Serve up and enjoy!

Slow Cooker Scalloped Potatoes

Post #2 from Thanksgiving 2017--these, unlike the last post, were more my style by far.  They were very good and rather easy.  It was nice to have a dish that I could just put on and let cook while I did everything else, so I definitely recommend it for when you have lots of other dishes/prep for a bigger dinner.  Or if you just want cheesy potatoes that you don't have to fuss to make!  I will give this a 9/10, only because I have sooooo many other cheesy potato recipes and I know these aren't quite as good as the 10's. (Again, this is the only pic I have with the "finished product".)

Link to original recipe: http://www.delish.com/cooking/recipe-ideas/recipes/a52475/slow-cooker-scalloped-potatoes-recipe/

Ingredients:

1 c. heavy cream

1/4 c. low-sodium chicken broth

1 pinch paprika

1/4 tsp. ground nutmeg

2 T. fresh thyme leaves

2 T. fresh rosemary leaves, freshly chopped

2 tsp. garlic powder

3 lb. russet potatoes, sliced 1/4" thick

1/2 c. freshly grated Parmesan

2 1/2 c. shredded Gruyère

kosher salt

freshly ground black pepper

Instructions:

1. Whisk together heavy cream, chicken broth, paprika, nutmeg, thyme, rosemary, and garlic powder in a large bowl.

2. Line bottom of slow cooker with a layer of potatoes (use about 1/3 of the potatoes), then top with around 1/3 of the cream mixture, 1/3 of the Parmesan, and 1/3 of the Gruyère.

3. Repeat layering until all ingredients are used up.  Cover and cook on high for 4 hours.  

4. Remove lid and let set for 30 minutes prior to serving.  Enjoy!

Whiskey-Glazed Carrots

Now, onto another holiday meal! We'll now rewind to my Thanksgiving dinner at home this year.  It was just the 4 of us, as we were in the middle of selling the house still yet and had to be around in case of showings.  Anyway, I'm starting with my least favorite of the recipes, these carrots.  They weren't terrible, just far too sweet for me.  And I'm a sweets person--this blog is a testament to that lol. So, if you like really, really sweet carrots, this will be excellent for you.  For me, it's only getting a 5/10.  There are no pictures of the sides in their individual serving dishes, so here is the whole meal plated, carrots hanging out over on the right hand side...

Link to original recipe: http://thepioneerwoman.com/cooking/whiskey-glazed-carrots-major-league-yum/

Ingredients (amounts I used):

4 T. butter, divided
1 lb. carrots, peeled and cut in thick rounds
1/4 c. whiskey (I used Jack Daniels)
4 T. brown sugar (**original recipe suggests 6 to 8 T.!)
1/4 tsp. salt
freshly ground pepper, to taste

Instructions:

1. In a large skillet (I used cast iron) over high heat, melt 1 T. of the butter.  Add carrots and cook for around 90 seconds.  Transfer from skillet to a plate.

2. (Very carefully!) Add the whiskey to the pan and let cook down for 30 seconds. 

3. Reduce heat to medium and add remaining 3 T. of butter.  Once it has melted, sprinkle the brown sugar over it and stir to form a glaze.

4. Add carrots back to skillet and cover.  Cook for 5 min.

5. Remove lid and add salt and pepper.  Leave lid off and cook for 5 additional min, or until carrots are done and glaze has thickened.

6. Serve immediately while hot.