Tag Archives: Easter

Boredom: Pistachio Coconut Cream Pie!

What do you do when you’re bored?

Here’s what I do:

  • Instagram until I get to the last Instagram post I remember
  • Facebook until I get to the last Facebook post I remember OR until I get to the kind of posts that are like these that I find so annoying:
    • Dan, babe, you are the most perfect, special, amazing human being and I can’t imagine my life without you. I would literally die if I didn’t wake up inside your loving arms every day, babe. Our wedding day was the best day of my life and every other day has been the best day too and every future day is the best day of my future life. I eat drink and breathe you babe. XOXOXOXOXOXOX Amy
      • Geez, Amy. There are a lot of feelings and thoughts and emotions there (and very few commas). Maybe put some of those those in a card to Dan. He’d probably appreciate it in a way that I would not.
  • Clean
    • JK I NEVER DO THAT WHEN I’M BORED
  • Netflix
  • Make a pie

I didn’t have much to do one recent Saturday and I had all my chores done (I am very cool!). I had nowhere to be, a full fridge and a full pantry. Huh. Ok. WEIRD.

The next day was Easter. I was planning a meal at home by myself (again, I am VERY cool). I had nothing planned for dessert. It seemed perfectly appropriate to make a whole pie for one person.

For me, the most challenging and most rewarding baking projects have been pies. I am always proud of what I accomplished. But, I always can find something I would have done differently or could have done better. There’s always room to grow.

If you’re moderately experienced baker and you want to take your pie baking to the next level, please do yourself a favor and get the Four & Twenty Blackbirds cookbook. Their innovative twists on classic flavors satisfy me on a deep, soulful level.

On that lazy Saturday, where time and space no longer mattered, I decided on the Pistachio Coconut Cream Pie. Why that pie? Well, I love coconut cream pie. Plus, I had most of the ingredients for the pistachio coconut cream pie at home. Sometimes, the decisions are made for you.

This pie is worth the effort that is required to make it. Is it horribly, terribly difficult to make? No, not exactly. But it’s also not easy; it’s labor intensive. You will need a couple of hours. You will need a bit of patience and a bit of chutzpah. I was particularly nervous when I was making my custard, as the only other time I made one I scrambled the eggs when I added the hot milk. Not remotely tasty.

This pie, however, turned out to be quite delicious.

FullSizeRender (4)

The pistachio adds an subtle earthiness, and since I used the salted pistachios I had on hand, a pleasant saltiness to balance the sweetness of the cream and sugar in the pie. The area that I’m going to try to work to improve next time is the crust. It was quite loose and crumbly, I think largely due to the fact that my shredded coconut was very dry. But the flavor was spot on. And bonus, it’s gluten-free and no-bake. So lah di dah!

The moral of this story is when you get a little bored, delicious things can happen. Put your phone down and make a pie.

Dan and Amy will probably thank you. Publicly. In an Facebook post.

Four & Twenty Blackbirds pie is available at their Pie Shop in Brooklyn and on countless other menus in New York.

PIE SHOP
439 3rd Avenue, Brooklyn, NY 11215
Phone (718) 499 2917
MONDAY – FRIDAY 8am – 8pm
SATURDAY 9am – 8pm, SUNDAY 10am – 7pm

Buy their book here.

Pistachio Coconut Cream Pie from The Four & Twenty Blackbirds Pie Book

Crust:

Makes one 9-inch pie crust

  • ½ cup plus 1 tablespoon shelled pistachios, raw and unsalted
  • ½ cup plus 1 tablespoon unsweetened shredded coconut
  • 3 tablespoons granulated sugar
  • ¼ kosher salt

In a dry medium-size skillet, toast the pistachios over a medium heat until fragrant, 7 to 9 minutes; shake the pan or stir frequently to prevent burning. Pour into a shallow dish and allow to cool about 10 minutes. Meanwhile, toast the coconut in the same skillet over medium-low heat 2 to 3 minutes or until lightly golden and fragrant. When finished, immediately add to the pistachios.

Once cool, pour the toasted pistachios and coconut plus the sugar and salt into the bowl of a food processor fitted with the blade attachment. Process until the pistachios are finely chopped and the mixture looks homogenous, scraping down if necessary; the crumbs will stick together slightly when ready.

Pour the crumbs into an ungreased, preferably metal 9-inch pie pan. Spread evenly over the bottom; then create a circle about 1 inch in to separate the crumbs for the sides from the crumbs for the bottom. Start pressing the outer ring of crumbs evenly up the sides and into the corner (where the side meets the bottom) of the pan. Press the remaining crumbs evenly over the bottoms to meet the sides; use a flat-bottomed cup to smooth out bumps. Freeze until solid at least 10 minutes, before filling.

Filling:

  • 2/3 cup shelled pistachios, raw and unsalted
  • 2 ½ cups whole milk
  • 5 large egg yolks, whisked
  • 6 tablespoons cornstarch
  • ¾ cup granulated sugar
  • ½ teaspoon kosher salt
  • 1 ¼ cups coconut milk | I used full fat. Because fat is flavor.
  • 2- to 3-inch strip lime zest
  • 3 tablespoons unsalted butter, at room temperature
  • 1 teaspoon fresh lime juice
  • 1 cup heavy cream
  • 1 tablespoon confectioner’s sugar

Chop the pistachios in a food processor fitted with a blade attachment until chopped into medium to find pieces. Add the chopped nuts to a heavy-bottomed saucepan along with the whole milk. Bring just to a boil over medium heat, remove the pan from the heat, and cover. Set aside to steep for 15 to 20 minutes.

Meanwhile, have the whisked egg yolks ready in a large bowl. In a large heavy-bottomed saucepan, whisk together the cornstarch, granulated sugar, and salt. Whisk in the coconut milk and add the strip of lime zest. Strain the pistachios from the milk, then add the milk to the saucepan and whisk until combined. Cook over medium-high heat, stirring constantly, until bubbling and thick, about 5 minutes. Once the mixture boils, cook for about 2 minutes longer. Remove from the heat.

Slowly and carefully stream one-third of the hot milk mixture into the yolks, whisking constantly to prevent the yolks from cooking. Stream in the remaining hot milk, and then return the mixture to the saucepan.

Have a large bowl ready for cooling and a fine-mesh sieve to strain the mixture through. Cook over medium heat, stirring constantly, until the mixture just returns to a boil, 1 to 2 minutes. Strain through the sieve, using a spatula to push the mixture through and to scrape the filling clinging to the bottom of the sieve. Allow to cool for 5 minutes, stirring occasionally to prevent a skin from forming.

Sir in the butter 1 tablespoon at a time, fully incorporating each addition before adding the next. Stir in the lime juice. Pour into the prepared crust and press a piece of plastic wrap directly onto the surface of the filling. Refrigerate until firm, about 4 hours.

In the chilled bowl of an electric mixer, beat the cream on medium speed until soft peaks form. Add the confectioners’ sugar and continue beating on medium-low speed just until the cream holds stiff peaks. Remove the plastic wrap from the surface of the filling and spread the cream over the pie. Slice and serve.

The pie will keep refrigerated for 2 days.

Tagged , , , , , , , , , , , , , ,

Take Your Children To Work Day: Chicken Tinga Tacos

Today is Taco Take Your Children To Work Day. So it seems only appropriate to have a post about MyFakeFoodDad, Dave.

Few of you have had the privilege of meeting my dad, but to know Dave is to love Dave.

Do you doubt? Let me explain. Meet Dave.

He doesn’t look like he’s having fun, but he is.

He worked on the railroad for his whole career. He can identify the meaning of a train whistle just by its sound. Now that he’s retired, he’s building a model railroad loosely based on the railroad where he worked when he met my mom. Pretty romantical, if you ask me. Also, nerdy. Old white man hobbies, amiright? (Don’t think he’s not reading this. I would say and have said this to his face. Love you, Pops!)

Dave loves Magnum P.I. and The Rockford Files and has instilled in me a healthy love and respect for both. We watch The West Wing every Thanksgiving, Die Hard every Christmas, and Nacho Libre every Easter. For that is how we do.

Dave will do most anything for a joke (sound familiar?), but he’s also really very thoughtful. He’s a long time reader of the Wall Street Journal and always keeps an eye out for articles that would interest me (and my friends). Theatre! Fashion! Production! Television! Recipes! So many recipes! All of the recipes!

A recent article he shared is about the culture of tacos in America. I love that sentence so much that I’m going to write it again. A recent article he shared is about the culture of tacos in America. The summary is that we’re starting to see a trend back toward the traditional roots of the taco and away from the culture of Anything Goes tacos. No, I don’t mean Cole Porter tacos. (That was for all you musical theatre nerds). What I mean is a taco where anything goes, like Doritos Locos tacos, Korean Barbecue tacos, or Tex Mex tacos. These things may be delicious, but they are not authentically Mexican in either flavor profile or ingredients.

The article included a recipe for Chicken Tinga Tacos from Bajo Sexto Taco in Nashville. Run, don’t walk, to make these for Cinco de Mayo. Or any day de Mayo. Or venticuatro de abril. (That’s tomorrow, people.)

FullSizeRender

They are deeply soul satisfying. The sauce is spicy with a sharp bite from the vinegar, which cools off instantly from the creamy avocado. I paired it with a grilled Mexican corn salad and some chips and guac. Because duh.

I guess what I’m trying to say is that. Tacos are the best. My dad is the best.

I just can’t decide which I love more.

Chicken Tinga Tacos from Bajo Sexto Taco via wsj.com

  • 2½ pounds boneless chicken thighs
  • 2 tablespoons olive oil
  • 1 white onion, thinly sliced
  • Sea salt and freshly ground black pepper
  • 2 teaspoons water
  • ½ (7-ounce) can chipotle chilies in adobo sauce
  • 5 garlic cloves, finely chopped
  • ¼ cup distilled white vinegar
  • ¼ cup canola oil
  • 12 fresh corn tortillas, warmed
  • 1 avocado, sliced

Preheat oven to 375 degrees. Roast chicken until mostly cooked but still pink and juicy, 25-30 minutes. Remove from oven and let cool slightly. Once cool enough to handle, shred meat coarsely.

Meanwhile, caramelize onions: Heat olive oil in a small saucepan over medium heat. Sauté onions, tossing to coat with oil, until softened, 10 minutes. Add a pinch of salt and 2 teaspoons water, then reduce heat to low, and cook, stirring frequently, until tender and deep golden, 20-30 minutes more. If pan becomes dry, add water, 1 teaspoon at a time, to prevent burning.

Make sauce: In a blender, process caramelized onions, chilies with sauce, garlic, vinegar and a pinch each of salt and pepper until smooth.

Heat canola oil in a large skillet. Once shimmering, add sauce and cook until rust-brown and thickened, 3-4 minutes. Add chicken, stir to coat, and cook until no longer pink, 3-4 minutes more. Season with salt and pepper. Serve chicken on tortillas with a slice of avocado.

Mexican Corn Salad from Bon Appetit

  • 4 ears of corn, husked
  • 3 tablespoons mayonnaise
  • 2 tablespoons fresh lime juice
  • 1/8 teaspoon paprika
  • 1/8 teaspoon of cayenne pepper (optional)
  • 2 ounce Cotija cheese or Parmesan, crumbled (about 1/2 cup), plus more for serving
  • 2 tablespoons chopped fresh cilantro plus more for serving
  • Kosher salt, freshly ground pepper

Prepare grill for medium heat. Grill corn, turning occasionally, until tender and charred, 8–10 minutes; let cool slightly. Cut kernels from cobs and transfer to a medium bowl.

Whisk mayonnaise, lime juice, paprika, cayenne, if using, 2 oz. Cotija cheese, and 2 tablespoons cilantro in a large bowl; season with salt and pepper. Add corn and toss to combine. Top with more cheese and cilantro.

DO AHEAD: Dressing can be made 2 days ahead. Cover and chill. Corn can be grilled and cut from cobs 1 hour ahead. Store airtight at room temperature.

Guacamole from The Barefoot Contessa Cookbook via FoodNetwork.com

  • 4 ripe Haas avocados
  • 3 tablespoons freshly squeezed lemon juice (1 lemon)
  • 8 dashes hot pepper sauce
  • 1/2 cup small-diced red onion (1 small onion)
  • 1 large garlic clove, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 medium tomato, seeded, and small-diced

Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.

Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Happy Easter! Southern Recipes for 4 Days ago or 361 Days from Now!

Happy Easter, y’all.

Wait, what? It’s not Easter? Well, just like Jesus, this blog post done rose up three days late.*

*I am, in fact, four days late in writing this blog post.

This Easter was great. My Dad came up to visit. Mom stayed home with some other family who was in town. Dad and I had lots of fun with no one to boss us. (“No one to boss us” is what my Dad and I used to say when Mom was at the store or something and we were free to be silly.)

We watched Season 5 of The Wire. Fucking Kennard, right?

We watched Season 2 of Justified. Margo Martindale’s Emmy was Justified, amiright?

We dyed Easter eggs. Adorable!

Egg Dyeing

We also replaced my tires after someone LITERALLY slashed two of them. I am not joking. This actually happened. Someone stabbed two of my tires in the parking lot of my apartment complex. It seemed random…unless I’ve been sleep walking-and-robbing again.

Anyways. On Easter Sunday, I made a big ole Southern Easter lunch to be served at 2 pm. As Southern holiday lunches are.

The menu was as follows:

  • Mom’s Green Beans
  • Tyler Florence’s Ultimate Macaroni and Cheese
  • 10 lbs. of Ham for 2 people 

It was pretty traditional and it was really good. There are some holidays where you want to experiment with things (who really needs the same cranberry sauce recipe each Thanksgiving?) But for Easter, I say tradition wins the day. That’s why I’m 28 and still dyeing Easter eggs with my Dad.

HASHTAG NO ONE TO BOSS US

Easter Sunday

Ham Recipe

Ingredients

  • 1 spiral cut ham

Drive to The Fresh Market. Buy a 10 pound ham for 2 people. Follow the directions on the packaging. Carve up the ham by following the ham directions. Eat all the ham. Make ham sandwiches. Freeze all the leftovers.

tumblr_lpvyf8Nm5Y1qemtx8o1_500

Mom’s Green Beans

Ingredients

  • Green beans, about 1 lb.
  • 1 large onion
  • 4 slices of bacon
  • Chicken broth, enough to cover/about 2 quarts
  • Salt and pepper
  • Garlic cloves, smashed (optional)

Wash and trim ends off the green beans. If you are in movie musical, you will snap the ends off the green beans on the front porch singing Gary, Indiana. If you are not in a movie musical, you can just trim them in your kitchen.

Cut onion into large slices.

Put trimmed green beans, onion, and bacon into a pot. Cover with the chicken broth. Season with salt and pepper. Bring to a boil.

Mmhmm

Mmhmm

Keep on a low boil for about an hour or hour and a half until beans are tender and onions are translucent.

Tyler Florence’s Ultimate Macaroni and Cheese

Macaroni and Cheese Recipe, Pea and Bacon topping to follow

Ingredients

  • Kosher salt
  • 1 pound elbow macaroni
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 4 cups warm milk | whole milk is best, you want the fat content when making your cheese sauce. MMHMM.
  • 5 ½ cups shredded sharp white cheddar cheese
  • freshly ground black pepper
  • ¼ cup chopped fresh flat leaf parsley

Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.

Preheat the oven to 400 degrees.

Melt the butter in a large, deep skillet over medium high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps form forming. Gradually whisk in the milk and, whisking vigorously, cook until the mixture is thick and smooth.

Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper.

Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 ½ cups cheese. Bake for 30 minutes, or until hot and bubbly.

Pea and Bacon Topping

Ingredients

  • extra virgin olive oil
  • 4 slices bacon, cut crosswise into thin strips
  • 1 large onion, diced
  • 2 garlic cloves, smashed
  • leaves from ¼ bunch fresh thyme
  • 2 cups frozen peas, thawed in a colander under cool water

While the macaroni and cheese is baking, heat a 2 count of olive oil in a sauté pan. Add the bacon, onion, garlic and thyme and cook for about 5 minutes to soften the onion. Fold in the peas and season with salt and pepper.

To serve, scatter the pea and bacon mixture over the mac and cheese. Use a big spoon to scoop out servings, making sure you get some of the smoking pea mixture on each spoonful.

Tagged , , , , , , , , , , , , , , , , , , ,
curiouser & curiouser

a collection of the delicious & delightful

Food and Brew Review

Triad restaurants and farms and craft beer! Oh my!

Motherhood - WHAT?!

Making it through motherhoodhood with the grace of a camel on ice skates

costablancamama

A Spanish Adventure - raising kids and giving birth in Spain

PornBurger

Burger Perverts Welcome

NC | NY

bringing a little bit of the south to the city

Erin Lesica

Real Food. Fake Blog.

The Crafty Cook Nook

Preserving Food, Stories, and Place

Justin Timberlake Does Things

Real Food. Fake Blog.

Feed Me Phoebe

Gluten-Free, Healthy Recipes and Wellness Tips From Chef Phoebe Lapine.

pancussion

Real Food. Fake Blog.

The Frenemy.

Real Food. Fake Blog.

THE KIDS ARE RELATIVELY OKAY

Real Food. Fake Blog.

Curious And Curiouser

I Find the World Curious

POPSUGAR Food

Real Food. Fake Blog.

This American Wife

Real Food. Fake Blog.

Eat, Live, Run

Real Food. Fake Blog.

So Delushious !

personal random ramblings from a girl who loves bacon and can't be fat.

Seasoned to Taste

I'm just a girl with an appetite.