Monday, March 8, 2010
A Lazy, Beautiful Sunday! (Buttermilk Panna Cotta, Lemon and Artichoke Pesto, and Classic Chess Pie)
Also, I made homemade chocolate pudding the other day, and I will say that it's better than the instant stuff in a box, but not outstanding enough that I wanted to take pictures of it and write more than a few sentences about it. However, if anyone wants to go to the trouble, I'd be more than happy to tell you how to do it. It's pretty simple. But not throw-some-milk-in-with-a-box-of-instant-pudding-mix simple. Moving on.
Michael and I love to shop at Harris Teeter. Everyone is very friendly there, they have good stuff, and MOST importantly- they put samples out. Usually, they put out three types of bread with three condiments, one of which is always some ridiculously good kind of European butter. MMMmmmm. I don't usually care a whole lot what the other two condiments are, being perfectly happy just to spread European butter on three different types of bread. However, the other day there was a very very yummy Lemon and Artichoke Pesto put out, and boy did they have me sold on that one. It wasn't easy to hunt down, as for some reason they don't put the product for sale near the damn sample, but I finally found it in a tub in the refrigerated section attached to a redonk six dollar price tag. Needless to say, the challenge was accepted. And mine is better. Here it is!
Lemon and Artichoke Pesto
You will need:
1 can of artichoke hearts, drained
1/3 cup shredded Parmesan cheese
4 tbsp olive oil
2 tbsp toasted pine nuts or sunflower seed kernels (I used sunflower seeds)
1/2 tsp minced garlic
1/2 tsp grated lemon zest
Lemon juice to taste
Pinch of kosher salt
Pinch of fresh cracked pepper
With which you will:
Put everything in a food processor and process until you're happy with the texture. Eat with crackers and stuff. You know the drill.
Another thing Michael and I like to do is watch The Best Thing I Ever Ate on the Food Network. WELL. Last night was the guilty pleasure episode, which, to be honest, we really should not have watched. I mean that had bad idea written all over it. Well, what's done is done, and now I have a chess pie working in the oven. Duff Goldman's guilty pleasure was Baltimore Bomb Pie (with a name like that, how could anyone say no?) from Dangerously Delicious Pies. It's basically a chess pie with Berger Cookies crumbled into it. Well, I don't have Berger cookies at my disposal. I really wish I did. So I'm working on my first attempt at a classic chess pie that hopefully sometime in the future I can crumble some other delicious cookie into. I'm thinking Girl Scout cookies? Yes. Yes I am.
I'm guessing the goop in the picture of the bowl is "Chess"? I hope so, because that amuses me. To your left is a picture of the pie going into the oven. Below that is a picture of the pie just out of the oven. It is delightful.Custardy, and pretty sweet, which is surprising, because i cut way back on the sugar from the recipe because 2 cups sounded like a lot of sugar for one pie. It has a nice kind of crispy sugar layer on top. The pie has received very positive reviews from my mom, Michael, and Charlotte. I think it's a winner
Classic Chess Pie
You will need:
1.5 cups sugar
2 tbsp cornmeal
1 tbsp flour
1 stick of butter, melted
1/4 cup milk
1 tbsp white vinegar
1/2 tsp vanilla extract
3 or 4 large eggs, depending on how egg-y you like your custard
With which you will:
1. Arrange piecrust in a pieplate to your liking. Weight on foil with pie-weights, dried beans, or rice. Bake for five minutes at 425. Remove weights and foil and bake for another two minutes. Remove, let cool, reduce oven heat to 350.
2. Mix everything else up in a big bowl. Add crumbled cookies if you wanna try that before me (I'll hurt you). Pour into cooled piecrust.
3. Stick it in the oven for ten minutes. Take it out again. Cover the edges of the pie with foil or a pie shield (who has one of those??) and stick it back in the oven. Leave it there for another 40 minutes. Take it out. Let it cool.
4. Eat it!