Chocolate pecan pie

gfmstudio — Mon, 17 Aug 2009 03:20:34 +0000

serves 6
ingredients
For the pastry
275g/10oz plain flour
50g/2oz cocoa powder
100g/4oz icing sugar pinch of salt
200g/7oz butter, diced
1 egg yolk
For the filling
350g/12oz shelled pecan nuts
75g/3oz butter
175g/6oz Demerara sugar
3 eggs
2 tablespoons double cream
2 tablespoons plain flour
75g/3oz dark chocolate (at least
70% cocoa solids)
1 tablespoon icing sugar, to dust
• Preheat the oven to 180°C/350°F/Gas mark 4.
• To make the pastry, sift the flour, cocoa, sugar and salt into a bowl and make a well in the centre. Put the butter and egg yolk in the well, and mix together, then gradually mix in the dry ingredients. Knead lightly into a ball. Cover with cling film and chill in the refrigerator for 1 hour.
• Unwrap the pastry and roll out on a lightly floured work surface. Use to line a 25cm/10in non-stick springform pie tin, and prick the base with a fork. Line the pastry shell with foil and fill with baking beans. Bake in the oven for 15 minutes. Remove from the oven, discard the beans and foil, and allow to cool. Leave the oven on.
• To make the filling, roughly chop 225g/8oz of the pecan nuts. Mix the butter with 50g/2oz of the Demerara sugar. Beat in the eggs one at a time, then add the remaining Demerara sugar and mix.
• Stir in the double cream, flour and chopped pecan nuts. Melt the chocolate in a heatproof bowl set over a pan of simmering water, then add to the mixture.
• Spoon the filling into the pastry shell, and smooth the surface. Cut the remaining pecan nuts in half, and arrange over the pie.
• Bake in the oven for 30 minutes, then cover the top of the pie with foil to prevent it burning and bake for a further 25 minutes. Remove the pie from the oven and let it cool slightly before removing from the tin and transferring to a wire rack to cool completely. Dust with the icing sugar.

BiBimBap

gfmstudio — Thu, 11 Jun 2009 04:44:49 +0000

Main Ingredients:
- 1/4 Cup Ground Beef
- 1/4 Cup Korean Radish Side-Dish
- 2 Handfuls Bean Sprouts
- 1 Handful Gosari
- 1/4 Cup Kimchi
- 1/3 Carrot
- 1/3 Zucchini
- 1/3 Cucumber
- 1/3 Onion
- 2~3 Leaves of Lettuce
- 1/2 Green Onion
- 1 Egg
- 1 Sheet Dried Seaweed
- 2 Bowls Cooked Rice
Beef Ingredients:
- 1/2 tsp Sugar
- 1/2 tsp Cooking Wine
- 1/2 tsp Soy Sauce
- 1/2 tsp Sesame Oil
- 1 Clove Minced Garlic
- 1 Pinch Salt
- 1 Pinch Black Pepper

Bean Sprout Ingredients:
- 1/2 tsp Sesame Oil
- 1 Pinch Salt
Gosari Ingredients:
- 1/4 Onion
- 2 tsp Soy Sauce
- 1 tsp Sesame Oil
- 1/2 Tbsp Olive Oil
- 1/2 tsp Minced Garlic
Bibimbap Sauce Ingredients:
- 3 Tbsp Red Pepper Paste
- 1/4 tsp Soy Sauce
- 1 tsp Vinegar
- 1 tsp Sugar
- 3/4 tsp Sesame Seeds
- 1 tsp Sesame Oil
- 1/2 tsp Minced Garlic
Yield: 2 Servings

Directions:
1.In a bowl, mix all of the ingredients for the beef. Set it aside for 20 minutes.
2. Boil the bean sprouts and drain the water. Add the sesame oil and salt. Mix well.
3. Cut the gosari into 3 inch pieces. In a pan, add the ingredients for the gosari and fry for 10 minutes.
4. Julienne the carrot and zucchini to the same length. Cut the onion and green onion thinly.
5. Fry the green onion with a little bit of salt for 5 seconds. In the same way, fry the onion for 20 seconds, the zucchini for 1 minute, and the carrot for 30 seconds.
6. Fry the marinated beef until the beef is completely cooked.
7. Fry one flat egg with a pinch of salt. Slice it thinly.
8. Cut the kimchi into small pieces. Fry with a little bit of oil for 2 minutes. You can add a little bit of sugar if you want.
9. Cut 1 sheet of dried seaweed with scissors. Cut the leaves of lettuce thinly. Julienne the cucumber thinly.
1o. Mix all of the ingredients for the sauce.
11. In a large bowl, place 1 cup of cooked rice, all of the vegetables, kimchi, egg, and dried seaweed. Put the beef in the center. Then, pour 2 or 3 spoons of sauce on top of the beef.
12. Mix all of the ingredients and eat.

DownTown Gourmet ABQ Albuquerque » Cookies

Chocolate pecan pie

BiBimBap