Dijon mustard cream sauce sautéed chicken

I'm typically not a cream lover, but this Dijon cream fits pretty good and not too rich with the sautéed chicken breast. You may pamper it by swapping Dijon with a mild English mustard or applying a sprinkling of Worcestershire sauce or a tea cubicle with chilli flakes. Make sure you bring the lemon juice off the oil, leaving the flavor in the sauce fresher.

Components


4 chicken breasts (each roughly 180 g), skin on.



Olive oil super virgin



Dijon mustard sauce milk



Dry white wine 100ml



200ml milk pouring



60 g unsalted butter frozen, diced



Dijon mustard 2 tbsp



1 large handful flat-leaf parsley leaves, finely chopped, plus extra to serve



Halved 1 lemon

Fried chicken with onion

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Secret Recipe: Tosca Cafe's House Cappuccino

The second-most-famous “cocktail” in San Francisco (which happens to predate its better-known relative, the Irish coffee), Tosca Cafe’s House Cappuccino has been the “coffee break” of choice since its debut in 1919—never mind that the original version wasn’t actually very good. When Tosca reopened in late 2013, bar manager Isaac Shumway found purpose in remaking the classic. “It was something worth making really special,” he says. Shumway commissioned a custom ganache from Dandelion Chocolate for the rich, complex, strangely espresso-free concoction. On Tosca’s new cappuccino menu, you’ll find five versions inspired by the original (think ancho chili liqueur and hot chocolate), but for your at-home pleasure, the house recipe here should satisfy any late-afternoon slump.
House Cappuccino
Serves 1
Ingredients:
3 to 5 ounces cream
2 ounces house cappuccino mix (see below)
½ ounce Buffalo Trace Bourbon
½ ounce Marie Duffeau Armagnac
Equipment needed:
Electric milk frother (Shumway recommends the Bonjour brand) or cappuccino machine with steam wand and foaming canister*
Irish coffee glass, heat-tempered glass, or large coffee mug

1. Heat cream in a small pot until nearly simmering, and then turn heat off.
2. Use milk frother to create foam. Set aside.
3. In a separate pot, heat the 2 ounces of cappuccino mix on low, whisking constantly so it doesn’t burn. Turn heat off just before it simmers. Use milk frother to aerate slightly.
4. Pour cappuccino mix into Irish coffee glass, and then add bourbon and Armagnac.
5. Top with hot cream and foam. Serve. 

House Cappuccino Mix
Makes 2 cups
2 cups heavy cream
8 ounces Dandelion Chocolate bar (or a 70% dark bittersweet chocolate bar), cut into shavings
Pinch salt
2 ounces vanilla syrup (see below)
6 ounces water
6 ounces organic milk

1. Heat cream in pot on heat. Do not boil.
2. In a large bowl, combine chocolate and salt.
3. When cream is almost simmering, pour over chocolate and let sit 3 to 5 minutes.
4. Stir cream and chocolate until combined.
5. Add vanilla syrup, water, and milk, and mix well.
6. Store in an airtight container in refrigerator. When ready to make cappuccino, let the mix warm to room temperature for easier handling. This mix will last up to 2 to 3 weeks in the refrigerator.

Vanilla Syrup
Makes 1½ cups
1 vanilla pod
1 cup white sugar
1 cup hot water

1. Slice vanilla pod in half, and scrape insides into a small bowl with sugar, adding pod as well.
2. Add hot water and stir to dissolve.
3. Should last 2 to 3 weeks in the refrigerator.

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the healthy plate - kek raya meletops kebaboms

THE HEALTHY PLATE: Recipe for corn crepes stuffed with summer fruits

 

One of the earliest French culinary imports to make a dent in America was the crepe. As a kid in New York during the ‘60s, I remember dining with my family at quite a few creperies. I also remember the black steel crepe pan my folks bought, a token of their desire to make crepes at home every once in a while.

 

This admirable ambition faced two stumbling blocks. First, if the pan wasn’t well-seasoned (which required using it a lot and treating it with special care), the crepes stuck to it. And that meant we usually destroyed the crepes when the moment came to dig them out of the pan.

Second, conventional wisdom had it that each crepe in a stack of cooked crepes needed to be separated from the crepes above and below it using individual sheets of waxed paper, otherwise they’d all stick together. Well, who had the patience for that kind of fussiness?
Happily, I have solved both problems. Though I’m not generally a fan of non-stick pans — the usual choice for making crepes these days — they do work. I prefer stick-resistant skillets, which are coated with a safe enamel that works well with crepes. I’ve also discovered that you can stack crepes. They don’t stick to each other!
Still, why bother with crepes? Because if you have some crepes in the freezer and some leftovers in the fridge, you can put an elegant dinner on the table in no time. And if you make the crepes without sugar, they can be used in sweet or savory preparations. You can stuff them with everything from leftover cooked pork chops, to broccoli and cheddar cheese, to fresh berries and vanilla yogurt.
The crepes in this recipe are made not with white flour, but with stone-ground cornmeal and whole-wheat flour. This gives them not only better nutrition, but heartier taste and texture, too. As you cook them, be sure to re-stir the batter every time you reach into the bowl for more. That way the cornmeal will be evenly distributed in every crepe.
Whenever I cook crepes, I always try to make a double batch, which allows me to freeze the second half for future meals. If the crepes in a group are sticking together after they’ve been defrosted, I simply wrap them in foil and warm them in the oven for 10 minutes. Then they separate easily.
Here in the heart of summer, it’s natural to take advantage of the abundance of summer stone fruit. Any variety will shine in this recipe — peaches, plums, cherries or nectarines — and in any stage of ripeness. We are poaching them, after all, which allows us to transform even an unripe and tasteless piece of fruit into something tender and deeply flavorful.
The magic ingredient in this process is wine, which — thanks to its taste and acidity — boosts the flavor of any dish. If you can’t use wine, just swap in your favorite fruit juice, keeping in mind that you will probably have to adjust the sugar before you’re done.
Finally, I realize that the fresh vanilla bean called for here can be pricey. It’s worth the splurge. Vanilla beans perfume a dish in a way that vanilla extract can’t come close to. And here’s a bonus; when you’re done using the bean in this recipe, you can rinse it out, let it dry, then drop it into your canister of sugar, where, in its afterlife, the husk will impart a tinge of irresistible vanilla flavor to every grain.

 

chicken recipe for house wife

Great chicken recipes like these are perfect for pleasing picky eaters and the cooks who like a good, easy meal.
Plain chicken has been dressed up in a variety of different recipes with delicious spices and sauces; then served as chicken casseroles, fried chicken, chicken soup, chicken tenders, and more.
You'll find recipes that have been passed from one family's recipe box to another, the home cooked favorites that folks come to the table and linger a bit longer for.
The chicken recipes below are tested and approved by generations of families and friends. Enjoy them with those who gather at your table.

recipi for today

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del.li.cous

Mango Tres Leches Cake

today...when i surfing, i was found one recepi...
visit original page http://www.mercurynews.com/recipes/ci_17830133?nclick_check=1

Mango Tres Leches Cake

Serves 18

5 tablespoons butter, melted, plus more to grease pan
1½ cups all-purpose flour
1 cup plus 2 to 3 tablespoons sugar, divided
2 teaspoons baking powder
¼ teaspoon plus a pinch fine sea salt, divided
6 large eggs, separated
1/3 cup plus 3 tablespoons milk, divided
1 teaspoon vanilla extract
¼ teaspoon cream of tartar
2 cups cubed ripe mango
15-ounce can unsweetened coconut milk
14-ounce can sweetened condensed milk
¼ cup Spanish brandy or cognac
1½ cups heavy cream
¼ teaspoon cinnamon

1. Heat oven to 350 degrees. Butter a 9-inch-by-13-inch pan. Whisk together the flour, ¾ cup sugar, baking powder and ¼ teaspoon salt. In a large bowl, whisk the yolks, melted butter, 3 tablespoons milk and vanilla.

2. Using an electric mixer set on medium, beat egg whites until frothy. Add cream of tartar and beat until thick, fluffy and white, but before peaks form. Add ¼ cup sugar, a little at a time, and continue beating until the whites are glossy and firm peaks form when the beaters are lifted.
3. Whisk half the flour mixture into the yolks (it will seem like paste). Whisk a quarter of the egg whites into the yolk mixture to lighten it. Using a rubber spatula, gently fold in another quarter of the whites. Sift half the remaining

flour mixture over the batter and fold in. Fold in another quarter of the whites followed by the remaining flour and finally the rest of the whites. Scrape batter into the pan. Bake until cake is golden and a toothpick inserted into the center comes out clean, 25 minutes. Let cool.
4. Meanwhile in a blender or food processor, puree the mango with 2-3 tablespoons sugar, or to taste.
5. When cake is cool, use a fork to poke holes all over the top, then cut the cake into 18 pieces, but don't take the pieces out of the pan.
6. In a small saucepan over medium heat combine the coconut milk, condensed milk, remaining 1/3 cup milk, brandy and a pinch of salt. Heat until steaming, then pour over the cake. Cover and chill the cake for at least 1 hour or overnight.
7. Just before serving, whip the cream with the cinnamon and half the pureed mango until thick and mousse-like. Taste and add more sugar if it tastes flat. Spread the mango cream on the cake, then dollop on the remaining mango puree. Use a spatula to swirl the mango puree into a marble-like pattern. Or use the puree as a sauce when you serve the cake.

-- Melissa Clark, New York Times  

thanks melissa...:)

Spring recipes

Spring is a time for light, flavorful dishes that are heavy on the vegetables and fruits. We’ve gone through our archives and rounded up the most delicious spring recipes on MNN just for you.

 

Here are seven spring recipes, including an appetizer, a dessert and even a new twist on iced tea:

 

Asparagus Guacamole

Asparagus is harvested from March to June, making it perfect for every spring recipe. Here, we’ve got a healthy alternative to your regular run-of-the-mill guacamole that makes for an excellent dip on a warm spring day. Read more: Asparagus Guacamole recipe.

 

Spring Vegetable Pappardelle

Perhaps the most seasonal of our spring recipes, this pappardelle dish is comprised of spring vegetables, including asparagus, fava beans and peas. There’s even some mint for a finishing touch. Read more: Spring Vegetable Pappardelle recipe.

 

Open-Faced Beet Sandwich

Beets are in season until the tail end of spring, and their earthy sweet flavor is perfect for a spring dish. Likewise, the recipe also calls for a healthy dose of arugula, another seasonal vegetable. Read more: Open-Faced Beet Sandwich recipe.

 

Spring Vegetable Rice with Shrimp

A quick and tasty dish, this shrimp and veggie rice mix is perfect for lunch or a nice way to finish off any leftover shrimp from a party. Read more: Spring Vegetable Rice with Shrimp recipe.

 

Watercress Salad with Soy-Glazed Quail

Our spring recipes aren’t just vegetable dishes (though it is spring, so vegetables are always present)! This quail dish utilizes the seasonal watercress as a nice counterpoint to the glazed quail. Read more: Watercress Salad with Soy-Glazed Quail recipe.

 

Very Minty Iced Tea

While this delicious beverage will be just fine in the summer, mint begins to grow in the spring. This recipe gives you a mint syrup to mix into your iced tea that makes it something just a little special. Read more: Very Minty Iced Tea recipe.

 

Strawberry Rhubarb Bars

A sweet homemade treat to close our spring recipes, these bars make for a nice alternative to the strawberry bars you can find in the grocery store. And, of course, strawberry and rhubarb are both in season. Read more: Strawberry Rhubarb Bars recipe.

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Writing Our History in Cookies

(CBS)  Cookies come in so many shapes and sizes, there's no way anybody could keep track of all the possible recipes. Still, Martha Teichner knows some people who have tried:


There's a cookie from each of the 68 years Gourmet Magazine existed.

From 2007, Trios: "This was special because there's three different jams and we attached them together, so you would have three different tastes in one cookie," said executive chef Sara Moulton.

And then there are lemon glitter cookies. "These were on the cover in 2008," Moulton said.

To Check Out Our Cookie Recipes See Below

Out just in time for the holiday baking season, "The Gourmet Cookie Book" is like our history in cookies.

"You can really see how recipe writing evolved over the years," said Moulton. "You look at the first one, the Cajun macaroons."

The United States was about to enter World War II when the Cajun macaroons appeared in 1941. Recipes were written out in paragraph form then - no easy-to-follow lists of ingredients.

And then there was wartime rationing: "Sugar rationing - we have a honey cookie that's in the book in that decade because of the whole sugar rationing, the idea being that was a better alternative because you can't get sugar," said Moulton.

"So you use honey instead?" asked Teichner.

"You do. And also, you'll notice in the first decade, there aren't a lot of cookies. When we did talk about them, it was sort of like, 'Make cookies for our men overseas and here's a nice selection.'"

Conde Nast closed the magazine in the fall of 2009, but Gourmet lives on in everything from the cookie book to iPhone apps, which tap into an archive that is truly a chronicle, decade by decade, of America's changing tastes and moods.

"You get a sense of where people are traveling," Moulton explained. "First it was France, and then Italy becomes very big. And then you see a lot of the other European countries creeping into the cookies."

Chocolate cookies don't make an appearance until 1950.

"In the beginning you don't really see much chocolate," Moulton said. "But by the '80s and the '90s, wow, there is so much chocolate! And not just old fashioned chocolate - designer chocolate, you know? It's amazing how it revved up."

Did it ever! From maybe one cookie recipe a year in Gourmet, by the 1980s it was a dozen or more.

In 1993, December's magazine became the cookie issue.

By that time the recipes had become a lot more elaborate.

"I think what's happened in this country for a whole bunch of reasons, including celebrity chefs and TV, is that people know more about food," Moulton said. "They have access to more ingredients, and they want more excitement. So a good old-fashioned butter cookie, although it brings back memories of mom and grandmom, maybe some people are like, 'Nah, not enough for me. I need more.' And this would be more, because it's got all the spices in it and it's got the interesting ingredients."

These are pains d'epices, named after a holiday spiced bread from France. They're glazed with grand marnier and dusted with edible gold. And they have a telling back story about cookies and our times . . .

It began in February 2009 when food stylist Paul Grimes presented his ideas for what would have been that year's cookie issue.

"What I was envisioning was dotting it with candied orange peel and that would be the gem-like quality," Grimes said.

Gemlike, for a reason: with the economy in terrible shape, Gourmet wanted to offer readers a little edible opulence. The theme of the issue was to have been jewels.

The pains d'epices made it past the concept stage to the test kitchen.

Editor-in-chief Ruth Reichl and her senior staff liked them: "I'll be making those," she said.

Creative director Richard Ferretti oversaw the transformation of the cookies from the test kitchen into what for all the world looked like lavish priceless jewelry.

Like magic, they were cookies no more . . . camouflaged in razzle dazzle, sumptuous to behold.

Teichner said it was as if the cookies were playing dress up. "They are," said Ferretti. "They're being dressed up. The cookies have gone to another place. They're, like, at a party."

In tough times, delicious make-believe created - Gourmet's editors knew - out of practically nothing..

"You're dealing with butter, basically - butter, sugar, flour. It's not expensive stuff," said editor Kemp Minifie. "You can have some fun. And we all need some fun right now."

Go ahead. Because, after all, 'tis the season.

Seasonal Pear Salad

INGREDIENTS
2 pears
1 bag mixed greens
1 cup chopped walnuts
1 cup crumbled bleu cheese
1 cup apple cider
2 tbs vegetable oil
2 tbs apple cider vinegar
1 shallot (optional)
cracked black pepper
METHOD
Use a small stainless steel pot to reduce 1 cup of apple cider down to about 1/4 cup. Once the cider is going along, take a minute to finely mince the shallot and add that to the apple cider.
Once the apple cider has reduced down to 1/4 cup, take it off the heat and add it to a mixing bowl to cool down for 5-6 minutes. After it has cooled down a bit, add 2 tbs vegetable oil and 2 tbs apple cider vinegar, add a crack of black pepper and whisk it up.
Once the dressing is good to go, core and slice 1-2 ripe pears and toss that with mixed greens and the vinaigrette.
Finally, divide the salads onto individual plates and finish with crumbled bleu cheese and chopped walnuts.
TIP
You'll need to plan ahead a little bit and make the vinaigrette before assembling the salad. It also helps to toast the walnuts for more depth of flavor.


thanks!!!!

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Chocolate chip cookies, the Toll House recipe

Story has it that the chocolate chip cookie recipe was created by American Ruth Graves Wakefield, owner of the Toll House Inn, in 1933. She later sold the recipe to Nestle. Nestle’s bags of chocolate morsels carry the Toll House recipe.
Question: Can a recipe that is promoted to work with a particular brand of chocolate morsels work just as well using another brand?
Answer: A qualified yes. I just baked a batch of chocolate cookies this morning using the Nestle Toll House recipe but with Van Houten chocolate chips. And the cookies are fantastic.

Note, however, that substitutions don’t always work with all products and with all brands. Take, for instance, dessicated coconut. I have a macaroons recipe that works with some but not all brands of dessicated coconut. Why? Quality and formula. The coconuts used by some brands may be more mature than others; the drying formula may be different too.
It’s the same thing with chocolates. So, please don’t ask if the Toll House chocolate chip recipe will work using some other brand of chocolate morsels. That’s something you will have to find out for yourself if you decide on some other substitute.
Makes 20 2-1/2 inch cookies.

Ingredients:

 
1 and 1/8 c. of all-purpose flour
1/2 tsp. of baking soda
1/2 tsp. of salt
1/2 of a 250 g. block of butter, very soft
1/2 and 1/8 c. of white sugar
1/2 and 1/8 c. of firmly packed dark brown sugar
1/2 tsp. of vanilla extract
1 large egg
1 12 oz. pack of chocolate morsels
Preheat the oven to 350F.
In a bowl, whisk together the flour, baking soda and salt.
In a large mixing bowl, beat the very soft butter with the sugars and vanilla extract. Add the egg and beat until smooth. Add the flour mixture and stir until blended. The dough will be soft and sticky. Fold in the chocolate morsels.

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Corned Beef Hash Recipe

A recipe for an autumn nights supper, on a budget.

 
This is a recipe for those of us really feeling the pinch of the recession. But don't worry if your pockets are a little light, you can make a decent meal on any budget.
Even if you take out a few of the ingredients you don’t lose that much flavour. But it is a good stodgy winter’s night’s supper for two.

Corned Beef Hash Recipe

 

You will need all of the following:

• One tin of good quality corned beef.
• Five or six decent potatoes.
• One onion
• Half a pack of decent sized closed cap mushrooms. Or about eight.
• Two peppers, any colour (I use red and green for contrast)
• One ball of Mozarella, any supermarket brand will do.
• One small jar of hot salsa sauce (alternatively you can make your own)
• Worcestershire sauce
• Paprika
• Ground black pepper
• You need one boiling pan and one large frying pan or wok, and two earthenware baking dishes of medium size.

Directions:

1. Firstly chop your potatoes into quarters and boil in a pan of water until soft. Don’t peel them, the skin is the best bit and it is full of vitamins Chop your onions, peppers and mushrooms finely or coarsely, as you prefer and fry in a pan until the onions are brown and everything is soft.
2. Open the corned beef (taking caution not to cut yourself) and add to the wok. Using a spatula hack it down to small chunks. Stir it into the vegetables.
3. Set your oven at 180 c and allow it five minutes or longer to heat up.
4. By now the potatoes should be just soft enough so drain the water through a colander and add the potatoes to the wok. Again use the spatula to hack them down to small pieces and stir or ‘fold’ the mixture.
5. Add two heaped tablespoons of salsa sauce and one of worcestershire sauce. Continue to stir and taste occasionally. Add black pepper if you feel it needs it. Reduce heat of the cooking ring.
6. Then use a serving spoon to transfer the mix to two thick single-serve oven dishes.
7. Open the Mozarella, drain the water from the packet and slice as thinly as possible. Place the slices (about three each) over the mix and sprinkle with a little paprika.
8. As an alternative to the Mozarella you can use a poached egg as a topping, a la Momma Cherri
9. Place in the oven and cook for 7-10 minutes.
10. Remove from the oven and allow to cool slightly. It will keep for up to three days, beef is a fairly safe foodstuff.

enjoy!!!

mmmmm...."Yummy Green Smoothie" Recipe

I am so not a veggie lover.  I could never eat all the veggies in a day that I’m suppose to so instead I’ve figured out a way to get around that.  I drink them!
The idea of green smoothies first came to me after reading many blogs on the subject.  I had already been making myself a fruit smoothie everyday to get my required fruits in, so it really appealed to me that I could add some veggies at the same time and be done with it.  So that’s what I do.
Every day for lunch I make myself a big tall glass of yummy green smoothie otherwise known as hulk juice to my kids.  They are absolutely delicious and believe it or not I actually crave them now if I don’t have one.  You can’t really taste the spinach at all and the fruit adds a nice touch of sweetness.  This is how I make mine but there are many different varieties and combinations you could try.
Org Junkie’s Daily Green Smoothie
One blender full of baby spinach (or a combination of any type of greens)
Approx 1 1/2 cups of cold water

Pulse and puree first two ingredients for a couple of minutes until well blended
(Note: because I don’t have a fancy blender, blending the spinach and water FIRST is the one step that made the biggest difference for me towards creating a green smoothie that was nice and creamy instead of thick and pasty)
Add to blender two to three cups of frozen fruit (any kind you like, I usually use the mixed fruit from M&M’s)

One banana
Blend until mixed and creamy
Add a couple of tablespoons of ground flax
Blend again

Drink up and enjoy!
(equals two servings)
Now if you are a bit reluctant to go all in at first you might want to start with a higher ratio of fruit to greens until you get use to it.  There really are no rules.  It’s just such a great way to get in a whole bunch of fruits and veggies in a really easy and delicious way.

If you have trouble eating your veggies, drinking them is a great alternative!

give credit to laura

Mediterranean chicken casserole recipe

Mediterranean chicken casserole recipe


Mediterranean chicken casserole Recipe
This was a great tasting chicken dish. I used chicken tenders cut inti chunks and it was very easy.

Ingredients of Mediterranean chicken casserole Recipe
2 tsp olive oil
8 chicken lovely legs
1 large brown onion, halved, thinly sliced
3 celery sticks, trimmed, cut into 2cm-thick slices
2 garlic cloves, crushed
200g button mushrooms, thickly sliced
2 x 400g cans diced Italian tomatoes
1 chicken stock cube (Massel brand)
150g (1 cup) frozen broad beans, thawed, peeled
1 tbs fresh thyme leaves
Freshly ground black pepper
200g dried spiral pasta, optional, to serve

Description of Mediterranean chicken casserole Recipe
Preheat oven to 180°C. Heat the oil in a non-stick frying pan over medium heat. Add the chicken and cook, turning occasionally, for 5 minutes or until brown all over. Transfer chicken to a 2L (8-cup) capacity ovenproof casserole dish.

Add onion and celery to the frying pan and cook, stirring, for 5 minutes or until soft. Add garlic and mushroom and cook, stirring, for 2 minutes or until mushroom is tender. Add tomato and stock cube and bring to the boil. Remove from heat. Add to casserole dish with the chicken.

Cover the casserole dish with a tight-fitting lid or foil. Bake in oven for 35 minutes or until chicken is tender. Add broad beans and half the thyme and cook for a further 10 minutes or until broad beans are tender. Remove from oven. Taste and season with pepper.

Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
Spoon casserole into a large serving bowl. Sprinkle with remaining thyme and serve with pasta, if desired.

Mediterranean chicken casserole Recipe
Preparation Time 30 minutes/Cooking Time 60 minutes/serves 4

Source - Taste.com.au

Easy South Beach Recipes: Asparagus with Basil Pesto

People keep asking for more Easy South Beach Recipes, so I'm always looking for South Beach Diet friendly recipes with five ingredients or less that taste wonderful. This one is a combination I stumbled on by accident. I planned to use Elise's recipe for The Perfect Way to Cook Asparagus, but when I got ready to make it, I didn't have any lemons. Then I noticed a jar of pesto in the fridge and it turned out to be fantastic with the lightly cooked asparagus. I wondered what else would be good with asparagus and pesto, and when I entered it into the Food Blog Search I found out I wasn't the first food blogger to think this sounded like a good combination. See those recipes at the end if you're up for something with a few more ingredients.

Asparagus with Basil Pesto
(Makes 2-4 servings, but I could eat all of this myself.)

1 lb. fresh asparagus
1-2 T purchased basil pesto

Be sure asparagus is clean, then break off the end of one piece to see where the woody stalk starts. Trim the other asparagus pieces to that size, then cut asparagus on the diagonal into pieces about 2 inches long. Fill medium sized pot with water and bring to a boil. Add asparagus and cook 2-3 minutes, depending on the thickness of the asparagus. Don't overcook, use a timer! When asparagus is lightly cooked but still fairly crisp, drain well. Toss hot asparagus immediately with pesto and serve immediately.

Peanut Butter Pie Recipe

I have a new favorite pie that I will be sharing with my family at Thanksgiving—it’s peanut butter pie. But before I tell you how to make it, first a little background.

Two years ago, I received a cookbook in the mail. It was spiral-bound with a lavender cover that had a black and white photo of a woman pulling a tray of rolls from an oven. The title of the book was “Gennie’s Bishop Grill. The Best Buns in Town!!!”

Inside the front flap was an inscription: “Lisa, We hope you enjoy a little bit of Texas home cooking! Thanks, Rosemarie.” I scratched my head. I had not ordered this cookbook, nor was I familiar with either Rosemarie or Gennie’s Bishop Grill. It was strange.

A couple of days later, my dad called. “Lisa, did you send me a cookbook from Gennie’s Bishop Grill?” I told him I had not. Now I was really confused! Who was Rosemarie and why was she sending my dad and me cookbooks?


But before I had a chance to say this, my dad continued. “I love Gennie’s Bishop Grill! I used to eat there all the time!” He went on to tell me that Gennie’s Bishop Grill was a restaurant in the Bishop’s Art District that served up excellent home cooking. It was known for its chicken-fried steak, yeast rolls and its pies—namely its peanut butter pie.

The owners of the restaurant, Rosemarie (daughter of Gennie) and her husband Gus, retired in 2005 and closed the restaurant. But they had a bunch of cookbooks and the Dallas Morning News had written an article about the restaurant, with an address to place orders for this trove of Texan home cooking.

I had wanted to make a custard-based peanut butter pie for quite a while, but most of the recipes I saw were the kind where you mix the peanut butter with cream cheese and whipped cream and spoon this into a chocolate-cookie crust. Not a bad dessert, but not quite what I was looking for.



I asked my grandma if she had one, and she recommended taking her chocolate pie recipe and substituting peanut butter for the chocolate. I followed her advice and fell in love. This was the peanut butter pie I had been seeking!

A few days later when I was talking to my grandma, she said, “Are you still looking for peanut butter pie recipes? I bet there’s a good one in that cookbook I sent you.”

Now, my grandma often sends me recipes clipped from the newspaper or photocopied from an old family recipe cards, but I didn’t recall her ever sending me an actual cookbook.

“What cookbook?” I asked.

“Oh, you know—the one from that Oak Cliff cafe that closed. I read about it in the paper and bought one for you and one for your dad.”



But of course! The mystery was solved. And yes, Grandma was correct—there was indeed a recipe for peanut butter pie in the cookbook. And while it was a little bit different from the one I had already made, I could tell by reading it that the food at Gennie’s Bishop Grill was pretty spectacular and I’m sorry I was never able to eat at their restaurant. But thankfully, their good food lives on in their cookbook, which I’m very happy to own.

Peanut Butter Pie

Filling ingredients:
2 egg yolks, beaten slightly
1 1/2 cups of milk
3/4 cups of sugar
5 tablespoons of flour
1/4 teaspoon of salt
1/2 teaspoon of vanilla
¾ cup of peanut butter
1/8 teaspoon cinnamon
1/8 teaspoon cayenne

Meringue ingredients:
2 egg whites
1/8 teaspoon of salt
4 tablespoons of sugar

Your favorite pie crust. (I use my grandma's pie crust.)

Method:
In a pot, whisk together the eggs, milk, sugar, flour and salt. While stirring, cook on medium heat until it bubbles and thickens, about five to 10 minutes.

Remove from heat and stir in the vanilla, cinnamon, cayenne and peanut butter.

Meanwhile, poke holes in your pie crust with a fork and bake it at 350 until it’s brown, about 20 minutes.

Beat your egg whites with salt and when they start to get fluffy add the sugar.

Pour the peanut butter custard into the baked pie shell and top with the beaten egg whites.

Bake pie until peaks on the meringue are lightly browned, about 10 minutes.

Notes: I used smooth, unsweetened peanut butter; feel free to use chunky. If you use sweetened peanut butter, however, you may want to cut down on the sugar. And I like to top my meringue with roasted peanuts. A sprinkle of cocoa powder is also delicious. And I understand some of you don't even like meringue! The Bishop Grill recipe is topped with whipped cream, which I bet is also pretty darn good.


thank you

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