Extra Pecan Brown Butter Pie

Twas the day of Thanksgiving..and oh shit you forgot to make the pie! Well maybe you just got busy. Maybe you hate pie, but know that everyone else expects to have pie. Either way this Pie has become a labor of love for Chris and I. 

Two years ago he took me for lunch on my birthday to The Pit in Durham and the lady brought us this brown butter pecan pie for dessert. Both of us looked at this sloppy mound of "pie" and thought man we both are not fans of the overly sweet southern favorite. We wanted to be nice so we each had a bite...I'm not lying when we both met eyes we fell in love again! How could we have been so wrong! We were pecan pie believers!  We spent the next year trying pecan pies and not loving them nearly as much as the first one we had..what had gone wrong?! 

Well I got I work and found a simple recipe for brown butter pecan pie on the karo syrup site. It was alright but still way to mushy and sweet for our taste so I did what I do and tweaked it into submission and made it our own. We ate a LOT of pie during the "testing" phases but we found what we think is a winner!!! 

Here is "mostly mine but still kind of his too" fast and easy brown butter pecan pie!

Ingredients 

1 store bought pie crust ( yes you can make your own but I did say fast above!)

1 cup karo light syrup

1/2 cup brown sugar

1/2 cup granulated sugar

3 eggs

1 teaspoon coarse kosher salt

2 teaspoons vanilla bean paste

1/3 cup butter melted and browned

2 cups pecan halves

1 cup coarse chopped pecans

Put your butter in a small pot on the stove. Begin to melt it and as it melts you'll see the fat solids sink to the bottom of the pot. You want those become golden and toasty but not burnt. Make sure you watch this closely because it happens pretty quick. If you have any splattering it's going to be due to the water inside the butter, it should be very limited but don't freak out. Remember we want medium to low heat on this nice and slow is going to get the results we want. Once it's frowned turn the heat off and let it cool.

While your butter is cooling Combine the karo syrup and two sugars together to create a medium-size bowl. Then add in three beaten eggs and your vanilla, and stir to combine. 

Next we're going to add in our coarse salt and pecans. stir coat everything really good so it's a big sticky mess. 

Drizzle your brown butter over your sugar and pecans mixture and fold it will get to be light and fluffy, almost golden colored. You're doing it right!

Unroll your refrigerated piecrust into your pie pan and preheat your oven to 425. I know this is hot, but it's going to make all the difference in the world.

Pour your buttery sugary Pecan magical filling into your piecrust place in your preheated oven and bake for 10 minutes at 425. make sure you set a timer or you will have burned pecan pie!

After 10 minutes reduce heat to 325 and bake 45 minutes longer. Once done baking it should just slightly jiggle in center. Remove from oven and let cool or wait about 10 minutes and serve hot! 

Hope you enjoy this co-creation we have personally perfected. Thank You for all your love and support on this culinary journey. It's pretty special to do what you love for a living and you all help make the possible! 

Happy Cooking and Happy Thanksgiving!

Xo

Renee

Bringing a little taste of NYC to the NC

The reason I've been a little silent on the blog front is I've spent my summer traveling to new cities and trying all the local fair. Most recently I just got back from New York City. It was my very first trip and definitely a memorable one. I tried all of the local favorites and fell in love with so many great little spots and well-known hot spots too! 

I feel like I took 1 million pictures and realize that I am so that girl that doesn't let anyone eat at the table until I photograph their food… The struggle is real folks! One food I'm afraid the New York has ruined for me for life is bagels, they're just never going to be as good anywhere else. Our friends we are staying with turned me on to the Bialy at Brooklyn Bagel. This yummy treats is a cross between a bagel and an English muffin. It has this delicious little dollop of onion poppy seed goodness in the center. it's crunchy and savory and I won't lie smothered and crispy bacon scallion cream cheese I could eat that every day for breakfast for the rest of my life! 

After A lot of research I found a basic recipe that I've gone ahead and tweet and experimented with. So here's the step-by-step instructions. BE WARNED This definitely take some time and not for the faint of heart but worth it in the end!

Ingredients 

1 teaspoon olive oil 

1 1/2 teaspoons poppy seed

1/3 cup finely minced onion

1/2 teaspoon coarse kosher salt

7grams active dry yeast

1/2 cup warm water 110*- 115*

2 teaspoons sugar or honey

2 teaspoons kosher salt

1 3/4 bread flour

3 1/2 cups AP flour

1 1/2 cups warm water 110*-115*

Start with the warm water, yeast and sugar in your mixer bowl. Stir lightly to combine and let it sit.

Once it's done it's magic for about 15

Minutes it will get foamy and happy.

Now mix together in another bowl the two flours and salt. Add to mixer bowl and begin to blend with a dough hook attachment. 

Drizzle in the remaining 1 1/2 cups of warm water while the mister is on low.

Let the mixer run on low until all flour is combined. Then turn to medium speed. 

Let this kneed in mixer for about ten minutes. You will know that it's ready for next step when it pulls away from the sides.

Based on your humidity level you may need to add a little more flour 1 Tablespoon at a time. Dough will be soft but you want it to be a little sticky.

Once done mixing remove from the bowl and transfer to a lightly olive oiled bowl to rest. I use one of these handle flexible dough scrapers when I bake breads of any kind.

Once in oiled bowl, turn it to cover all sides with oil and loosely wrap with plastic wrap and rest for 90 minutes! Patience is the secret ingredient!! 

After 90 minutes it will look just like this. Tripled in size! 

Now punch down dough and give it a flip. Cover again and let it rest for 45 minutes.

After even more waiting...punch down dough on a floured surface.

Roll dough into a log and using a pastry cutter cut into and roll into 8 almost equal balls. 

Cover with clean tea towel and let rest for 10 minutes.

While resting make your onion topping. I used a mini prep chopper to mince the onions. 

Then folded in the salt, olive oil and poppy seeds In a small bowl. Set aside so flavors can blend.

Press down into disks and place on in a parchment lined baking sheets dusted with cornmeal. Guess what...your going to cover with plastic and let them rest 30 more minutes! 

Make a indent in center leaving a good amount of edge around the center. 

And place a teaspoon of the onion poppy seed mixture in the center.

Dust with flour and cover loosely with plastic and rest final 15 minutes. We're almost there folks!!! Preheat oven to 425*

Bake 7 minutes then rotate pans and bake 5 minutes more. They should be just slightly golden.

Remove from oven and cool on wire rack. Once cooled you can slice them and toast. Smother with flavored cream cheese and enjoy!!! You can also use it as a sandwiches roll too!

Chef's Note: Next time I'm sure I would triple the dough and freeze the excess bialys so I have more yeild for all that waiting.

Happy Ccoking!

Make Ahead Corn Cassarole

 So I guess long time no post really can't apply if you haven't done it in six months. Hopefully you've all been following along on my Facebook page in the kitchen with Chef Renee. If you're not already liking it, go like and share with your friends! lots of tips and culinary adventures are posted on their daily.

 So I feel like we're right back where we started with Thanksgiving approaching next Thursday. We've talked lots of turkey on here and a few sides but I have one more to add to the list. One of the best things about making your own meal is that you can do somethings in advance so you're not so busy on Thanksgiving. Planning ahead means more time to drink more wine while basting the bird! 

One of the things I've learned the most about moving to North Carolina is if there some southern twist with Thanksgiving meal that once you try you can't go back. This awesome make ahead corn casserole is one not to be messed with your serving it on the big day or with just a pork tenderloin or some fried chicken legs it is a staple that you'll definitely be adding to your repertoire. So without further do here you go you'll be so mad at me that you ever tried this in the first place because it's THAT good!

First let's start with our ingredients

2 cups of corn fresh frozen or canned whatever you got 

2 eggs, beaten 

2 tablespoons unsalted butter 

3/4 cup of milk 

1 teaspoon salt

1 tablespoon flour

3 tablespoons sugar

Really that's it that's all that goes into this it's mostly pantry staples that you already have on hand so you probably will be using this again for a midweek meal

Preheat your oven to 350° and put your dry ingredients in with your corn. Start with the flour give it a good toss to coat all the kernels evenly. Then the sugar and lastly the salt. 

Next put your beaten eggs over corn and stir to coat.

Next mix in the milk.

And add in the glorious melted butter. Mix to combine. It will be a raw custard like mixture and look like this.

Pour into a baking dish. I used a oval stonewear baker on a baking sheet so as it cooks and fluffs up it won't make a mess in my oven.

Bake for 45 minutes and let it get golden brown. You can insert a sharp knife in the center to make sure the custard set. The knife will come out clean.

Serve right from oven or let cool to room temperature and cover with plastic and place in refrigerator. Place in warm oven and reheat along with your Thanksgiving day sides.

Happy Cooking!