Easter Egg Oreo Truffles

You didn't see this one comin', did ya? I hadn't said a "peep" about Easter all week because I was just waiting to drop these bad boys on y'all. Behold: Easter Egg Oreo Truffles.


But, how can one possibly enjoy crushed Oreos any more delicious than, say, whole ones dipped in milk? Well, here are a few good ways: you gotta mix the crumbs with cream cheese. You gotta cover them in a white chocolate shell. You gotta drizzle them in decadent white (or dark) chocolate. Is that enough convincing?

So rich and creamy. Forget about that coconut or carrot cake this Easter, you'll want to hang closely around the dessert table for these eggscelent treats.

I made them around Christmas time as a holiday treat and thought it would be fun to attempt to make them egg-shaped for Easter and use white chocolate and food coloring to decorate them. You still have time to make these for your Easter dinners this weekend - all you need is 1 package of Oreos, 1 8 ounce package of cream cheese, softened, about 14 ounces of baking chocolate, and food coloring. It makes for a fun cooking activity with loved ones as well (Brian was in charge of chocolate melting and coloring)! That's what the holidays are all about, after all.

Easter Bunny: please leave a dozen of these in my basket Easter morning. Thanks.

 

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Oreo Truffles

• 1 (16 ounce) package of Oreos 
• 1 (8 ounce) package of cream cheese, softened 
• 2 (7 ounce) packages Baker’s Chocolate (semi-sweet or white), melted

1. Chop up Oreos finely in food processor and set aside.  Mix together the Oreos with ½-1 package of softened cream cheese until the Oreos are well combined.  Roll into balls (or egg shape) and set onto wax paper and put into the freezer for at least 15 minutes.

2. While the balls are in the freezer melt the chocolate according to package. If making Easter Eggs with white chocolate, divide chocolate into separate bowls and add desired food coloring.

3. Take the Oreo balls out of the freezer and roll them into the melted chocolate. Garnish with Oreo crumbs or drizzle with melted chocolate.  Place back onto the wax paper and back into the freezer to set.

For chocolate drizzle: melt chocolate according to package. Spoon into the corner of one sandwich-size bag. Cut a tiny hole in the corner of the bag and slowly move back and forth over the truffle while squeezing the chocolate out.

Light Lunch Wraps

I've been away from Richmond the past few weekends enjoying reunions with friends. I met up with my high school best friends in D.C. for St. Patrick's Day, and last weekend I was back in my college hometown of Blacksburg, Virginia for my sorority's 40th reunion celebration. I love traveling and catching up with old friends, but all the eating, drinking, and talking sure is exhausting to the body. At least it is to mine. Maybe I'm just old.

We ate well in D.C. (Jojo's, Big Bear Cafe, One Fish Two Fish) and also in Blacksburg (Zeppoli's, Cabo Fish Taco, Lefty's Grill). After I ate my weight in my most favorite appetizer in the entire world, Cabo Fish Taco's Shrimp & Crab Dip, I came to a realization that after my recent binge-eating adventures, it would be wise to pack some light lunches for the coming week to get back on track.

I created these Light Lunch Wraps, which I can say keep me full for the afternoon and provide a healthier alternative to any other sandwich. They're not complicated at all to make - see below!

For these wraps, pick up flat bread from the grocery store (I like Flatout Bread in spinach) and lay one "slice" out on your counter space. Spread one *magical 35-calorie* wedge of Laughing Cow cheese on the bread. It's really magical.

Top with two or three slices of your favorite deli lunch meat and your choice of veggies - I like to add cucumbers for a nice crunch.

I feel better already, don't you?

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Light Lunch Wraps

• 1 flat bread
• 1 wedge Laughing Cow cheese spread
• 2-3 slices of deli meat
• Additional toppings of your choice: cucumbers, spinach, tomato, etc.

1. Spread 1 wedge of Laughing Cow cheese onto a piece of flat bread.

2. Top with deli meat and additional toppings.

3. Roll from right to left and cut in half.

March Madness: RVA vs. NYC Pizza, Round 2

For the second and final round of our RVA vs. NYC Pizza Bracket, we go to arguably the pizza capital of the world - or at least the nation. New York City. In last week's March Madness: RVA vs. NYC Pizza, Round 1, Richmond showed us what it was made of with Stuzzi coming out on top as (at least in my opinion) the best pizza in town. Can they make a stand against these New York powerhouses? Sottocasa, Grimaldi's, John's, and Lombardi's sure hope not.

Sottocasa vs. Grimaldi's

Sottocasa is conveniently located right at the nexus of Brooklyn Heights, Downtown Brooklyn, Boerum Hill, and our old stomping grounds, Cobble Hill. The name literally translates to "on your doorstep" in Italian, meaning a place "nearby," "around the corner," or "in the neighborhood." True to its name, Brian and I were thrilled when we discovered this gem of a restaurant only a few blocks away from our apartment. This isn't your typical (read: greasy) New York pizza per se, as they feature a much more pure, refined, Neapolitan alternative. My favorites were the Diavola (hot soppressata) and Salsiccia (Italian sausage). A charred crust, fine Italian ingredients, and a delicate 10-inch pie...it's practically perfect in every way.

Grimaldi's Pizzeria is known as the pizza that made the Brooklyn Bridge famous. So famous that on any given day of the week at any time, you'll find a line for a table that basically extends across the East River from it's location in DUMBO. I've waited in this line many a time, and no matter how cold or hot I was, I never regretted my decision to wait hours for superb, coal-fired in a brick oven, New York-style thin crust pizza. The crisp, smoky crust, melted fresh mozzarella, old fashioned decor (see Bevy logo above), and light tomato sauce - what's not to love?

Call me crazy, but even in New York City I have to side with the Neapolitan variety. Grimaldi's is some of the tastiest New York-style pizza you can find, but the quality and flavor of Sottocasa cannot be denied. Bracket Buster!

John's of Bleecker Street vs. Lombardi's

John's of Bleecker Street recently went head to head with Grimaldi's in a pizza challenge on the Food Network and lost. But that's not to say John didn't give Grimaldi a run for his money (and it's not to say I agree with the Food Network). This pizzeria's original location is in the West Village in a messy hole in the wall type place, churning out solid, old-school New York pies. The lines are much more manageable (and mostly nonexistent) for these large pies with crisp chewy crust, creamy mozzarella, and thick special sauce.

Lombardi's literally invented pizza. Well, not literally. But they literally brought pizza to America and are recognized by the Pizza Hall of Fame (they have that?) as the first pizzeria in the west. This place is a bit touristy like Grimaldi's, but they do serve great pizza that you'll think you want to cut with a fork and knife, but end up shoveling into your mouth. If you like fresh, stringy mozzarella cheese, thin crust, and toppings such as sweet pepperonis, you will find this quintessential NY pizza simply enjoyable.

Between these two New York-style powerhouses, I choose John's. The flavors in the sauce and toppings (spicy pepperoni vs. sweet pepperoni) beat Lombardi's in my book. Over the few years I lived there, John's became my favorite of the New York-style pizza joints (sorry Food Network, but you're wrong).

As we said in Round 1, you can't go wrong eating pizza from any of these places (and there are many, many more where these came from, these just being my favorites). If your preference is classic New York-style pizza, I'd tell you to swing by John's of Bleecker Street. However, if I was in New York City for one night and in the mood for pizza, I would get it from the Master of Neapolitans: Sottocasa. What a Cinderella story!

RVA vs. NYC

Now comes the hard part. RVA or NYC? Sottocasa or Stuzzi? Both feature some of the finest Neapolitan pizzas (my personal preference) I have ever had the privilege of enjoying. Both use only the finest cheeses, sauces, and Italian meats. Both indulge my pizza fantasies with fascinating and deliciously interesting menu choices. It is difficult to say, but if I could only have one more slice of pizza in my life...I would choose Sottocasa in NYC (with my sincerest apologies to Stuzzi). All hail the king!

Again, I encourage my readers to check out all of these delicious pizzas if you ever find yourself in either of these wonderful cities and let me know who you would crown the winner. Disagree? Gimme a pizza your mind!

Berry Banana Smoothie

Yesterday was the first day of spring, and it couldn't have come sooner.  The days are getting longer and my spirits higher. We celebrated in high fashion last night with my favorite Berry Banana Smoothie.

I've had a lot of "fruit" smoothies that have ended up with more milk or yogurt (or even ice cream) than actual fruit. For some reason I always feel like I'm drinking a strawberry milkshake. That's why I've decided that non-dairy smoothies are the best smoothies, allowing the fruit flavor to dominate the taste buds. I always have bananas, frozen fruit, and juice (I prefer Simply Apple) on hand for a quick and healthy treat in the warmer months. This smoothie is non-dairy, vegan, and chock full of vitamins, minerals, and antioxidants - a great way to start the new season!

...And then I woke up this morning to snow. Oh well. Save it for a rainy sunny day.

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Berry Banana Smoothie

• 1½ cups cubed ice
• 1 whole banana
• 2 cups strawberries
• ⅔ cup raspberries
• ⅔ cup blackberries
• 1 cup apple juice

1. Combine all ingredients into blender and blend on high until smooth, about 1-2 minutes.

Mediterranean Salmon

Before we get to the Mediterranean Salmon recipe, we first need to talk about "zeppole", a traditional Italian doughy dessert often served at festivals, streets fairs, and on religious holidays - mainly the Feast of St. Joseph, which happened to be yesterday, March 19. That got me thinking about college.

A saint's feast day made me think about...college?  Well, I worked at an Italian restaurant in Blacksburg while attending Virginia Tech named after this little deep-fried ball of heaven, aptly called Zeppoli's.

That's a roundabout way to introduce this salmon recipe, which was inspired by one of my favorite dishes there. Okay, fine, it's not so much "inspired" by it, it's pretty much an exact copy cat. It's just so good and easy that I couldn't resist watching the cooks' every move until I figured out how this divine meal was made. It's a perfect, light meal and great for Fridays during Lent!

What kind of salmon should you use? As someone who's bought their fair share of frozen salmon, I'd definitely recommend splurging and getting fresh, wild-caught salmon for this recipe. Ask the butcher in the fish shop for your filets to be 6 ounces each, with the skin removed.

First things first, preheat your oven to 350 degrees. Coat a baking dish with olive oil. Place the salmon filets in the dish, about 1-2 inches apart if you can, and add an additional teaspoon to the top part of the salmon. Using your fingers, rub in the olive oil and season with salt, garlic powder, dill, and pepper.

In a separate bowl, mix together 1 teaspoon chopped rosemary, ½ package of crumbled Feta cheese, 10 grape or cherry tomatoes, quartered, and about a half a red onion.

Spoon this goodness on top of the fish, adding extra cheese around the edges. Top with breadcrumbs if desired and lemon juice to taste.

Bake for about 15 minutes, or until desired level of doneness.  This tastes great on bed of quinoa, rice pilaf, orzo, or spinach. At Zeppoli's, this comes on top of spinach and with a side of spaghetti with garlic butter. I like to serve it with quinoa or cous cous and baked asparagus or broccoli.

It's going to be hard to resist ordering this when I'm at Zeppoli's this weekend for my sorority reunion, but I just can't pass up their homemade pasta and unique sauces. I've attempted to recreate some of those recipes, too, and hope to be sharing some with you in the near future! Enjoy, friends! 

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Mediterranean Salmon

• 2 6-8 ounce salmon fillets 
• ½ package crumbled Feta cheese
• ½ red onion, chopped
• 10 cherry or grape tomatoes, quartered
• 2 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• ½ cup breadcrumbs (optional)
• Coarse Kosher salt, black pepper, and garlic powder to taste
• 1 teaspoon rosemary, chopped
• Dried dill (optional)

1.  Preheat oven to 350 degrees.  Coat baking dish with olive oil.  Rub salmon pieces in olive oil and season with salt, garlic powder, and pepper before placing in the dish, about 1-2 inches apart.  Pour lemon juice on top of fish.

2.  In a separate bowl, mix together rosemary, Feta, tomatoes, and onion and spoon on top of fish.  You may put any extra cheese around the pieces.  Top with breadcrumbs if desired and additional lemon juice.

3.  Bake for about 15 minutes, or until desired level of doneness.  Serve on bed of quinoa, rice pilaf, orzo, or spinach.  Simple spaghetti noodles with garlic parsley butter make a good accompanying dish, too.

March Madness: RVA vs. NYC Pizza, Round 1

You can definitely feel madness in this March air, and I'm not just talking about this lingering freezing rain/sleet/snow storm that's hovering over our area. Today marks the start of the 2013 NCAA March Madness Basketball Tournament. I'm not one to follow the event, so you won't find much about that here besides a special shout out to our VCU Rams who secured a #5 seed. Shout out and all basketball coverage over. So while most of America will fill out their brackets to determine the NCAA National Champion, I've got my eye on the pie. This is the RVA vs. NYC Pizza Bracket.

In 2010, Slice created a nationwide bracket of the top pizzerias. New York City was properly represented, though they missed some of my favorites which you can read about here next week. Unfortunately, no Richmond restaurants were included in their bracket. So I felt like it was the most natural place to start (to see the NYC bracket click here). I've lived in both places and enjoyed pizza from both, but which has the best? Richmond might surprise you.

There are many pizzerias in Richmond, and many restaurants that sell a serviceable slice, but these four are easily the tops on my list: Mary Angela's, Stuzzi, Pizza Tonight, and 8½ (It's 2013 and they don't have a website. Really?).  They are all almost impossible to choose between, but let's start with a Richmond mainstay and pit them against one of the newer local establishments...

Mary Angela's vs. 8½

Mary Angela's Pizzeria is a Richmond institution that's been serving up fabulous New York style pizza in Carytown for more than 20 years. It's appearance is nothing fancy, just a simple, booth seating, hole-in-the-wall Italian joint that has amazing pizza. You can't go wrong with crust that's not too thin and not too thick, whole milk mozzarella cheese, and a sweet sauce. My favorite pie is the Special (hold the mushroom) and Brian's is the Meat Lovers (big surprise). If you like New York Style pizza, this is the best spot in Richmond. And if you're going, but aren't in the mood for pizza, they also have a great cheese steak!

I love New York style pizza, but on the other hand I'm also very fond of thin, crispy pizzas. 8½ has just that. Nestled in the Fan District and managed by owners of Richmond Italian restaurants Mamma Zu's and Edo's Squid (both of which I love), this take-out only spot is a Richmond gem. I picked it up on Strawberry Street yesterday after work hoping it would cure our rainy Monday blues. It worked. Their pizzas come in only one size and are on the small end, so I'm glad we ordered two. The red sauce on our pepperoni/sausage pizza had a spicy kick to it and the crust was the perfect balance between chewy and crispy. The white pizza was cut into strips as opposed to slices, and the sauce was also a little spicy, garlicky, crunchy, and had a nice taste of Fontina cheese.

Both of these pizzas are great, but served in totally different ways. While I loved 8½ and will certainly be going back for smaller, gourmet-style pizzas on the go, I have to pick Mary Angela's this time because I love the homey feel of an old restaurant where I can get a large, delicious pizza for a great price and enjoy leftovers. It's the only place I'd recommend for New York style pizza.

Stuzzi vs. Pizza Tonight

Stuzzi is a unique Neapolitan pizza restaurant located in the Museum District. According to their website, "true Neapolitan pizza is so pure, there are only a handful of restaurants in the US that make it – and Stuzzi is one of them." I've been here numerous times and what keeps me returning is the delicious, authentic, "real-deal" pizza - the flour is from Naples, the tomatoes are from San Marzano, the oven is handmade from lava stones from Mt. Vesuvius and is wood-fired to 1,000 degrees. The thin crust is slightly singed by the wood fire oven, and slices are cheesy but not too cheesy, have an assortment of fresh Italian toppings, and are best eaten folded. There are some surprisingly harsh reviews on Yelp for this place, as people complain about the service, their neighbors at the next table, and other matters that have nothing to do with the food. If you go here for the food, you'll love it. It is the place for Neapolitan pizza.

Pizza Tonight is a totally unique concept that I'm jealous I didn't think of first. Instead of just making and serving pizza from a wood-fired oven in a restaurant, why not make the oven mobile and start a pizza food truck? Oh wait, while you're at it, sell your homemade pizza dough and sauce in take-home pizza packets. Genius. If it sounds like one of Cosmo Kramer's get-rich-quick schemes, that's because it is. Brian and I hunted down one of these coveted pizza packets for a special Valentine's Day dinner. The crust, sauce, and seasonings were light, sweet, and tasty, and you can add any number of your favorite toppings. For those looking for a fun night creating your own pie, this is the way to go.

In choosing between these two, my heart lies with Stuzzi. I first had it in 2009 after spending the summer gorging myself in New York, and I haven't looked back since. It is, in my opinion, the finest Neapolitan pizza around.

You can't go wrong with any of these choices, but while 8½ is perfect for on-the-go convenience and Pizza Tonight is uniquely fun, I'm forced to narrow it down to Mary Angela's (New York style) and Stuzzi (Neapolitan). My preference is Neapolitan, so if it were up to me, and it is, I crown Stuzzi the best pizza in RVA!

I encourage you all to check these places out and let me know who you would crown the winner. And be sure to check back next week as we complete the NYC side and crown the overall winner!

St. Patrick's Day: Irish Bangers and Mustard Mash

I guess I could have made Shepard's Pie for St. Patrick's Day, but frankly I'm a bit pie'd out after Chicken Pot Pie for dinner and Pecan Pie Sundaes for dessert this week. Fear not, for there are many other tasty Irish dishes which take advantage of the starchy pride of Ireland.

Like these Irish banger sausages paired with a mustard mash. I'm sure you're wondering -- "Irish sausage"? It isn't a food I make a lot, or even hear very often (I'm partial to Italian sausage and basically Italian everything), but this tender variety of sausage has a distinct savory flavor - lean pork, lots of garlic and herbs, pepper, all tied together with an egg and breadcrumbs.

Fun Fact: the name comes from the sausage’s tendency toward bursting or “banging” open during high frying temperatures. These bangers are traditional pub food in Ireland and the UK, and very easy to make at home! Mrs. Featherbottom (aka Tobias Fünke) wants to know who'd like some Bangers and Mash?

I always have to get my banger sausages from either Whole Foods, Fresh Market, or a specialty grocery store. If you can't find some, any kind of sausage will do (no one has to know). Bratwursts pair great with the mash. Other than that, the ingredients for this meal are wallet friendly and can be found at any type of grocery.

It was through cooking this recipe numerous times that I've found that baking the sausages is the best way to cook them: it's quick (takes 20 minutes), easy (you're not standing over a hot pan turning them over and over and over), and makes little mess. Also, if you're trying to be totally Irish for St. Patrick's Day, I read they don't grill sausages often across the pond.

Place a cooling rack onto a foil-lined baking sheet, and preheat the oven to 425 degrees. Lay the sausages on the rack in one layer, and into the oven it goes. It's so easy and takes around 20 minutes to cook through. The casings get crispy while the inside remains juicy and flavorful.

Please ignore the fact that my rack doesn't fit in my pan - still works. And I added aluminum foil after the picture was taken.

For the mustard mash, peel and dice about 1-2 pounds of Yukon Gold potatoes and place them in a large saucepan with 1 tablespoon of salt and enough water to cover the potatoes. Bring the water to a boil and simmer for around 20 minutes, until the potatoes are very tender. Drain the potatoes in a colander and return them to the saucepan or another bowl.

Add in butter, creme fraiche, milk, Dijon mustard, whole-grain mustard or mustard seeds, dry mustard, 1 tablespoon salt, and the pepper and beat the potatoes in the pan with a handheld mixer on low speed until very smooth and creamy. I promise these potatoes won't come out extremely mustard-y; they hold a nice mild flavor. If you're nervous (some people are picky), start with half of what the recipe suggests and keep adding 'til it tastes good to you!

Whip it good. Taste it throughout.

To serve, mound a generous portion of potatoes on a dinner plate and top with sausages that have been cut in half diagonally. Sprinkle with fresh chopped parsley and serve with your favorite green vegetable (for St. Patrick's Day), like roasted broccoli or asparagus. We made four large sausages and the mustard mash into leftovers for another night - a recipe with leftovers is always a winner in my book. Happy St. Patrick's Day!

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Irish Bangers and Mustard Mash

• 2 pounds Irish bangers or fresh veal or chicken sausages (8 large sausages)
• 2 pounds Yukon Gold potatoes, peeled and diced
• Kosher salt
• 4 tablespoons (½ stick) unsalted butter, diced
• 4 ounces creme fraiche (optional)
• 1/2 cup whole milk
• 2 teaspoons Dijon mustard
• 2 teaspoons whole-grain or coarse mustard
• 1 teaspoon dry mustard
• 1 teaspoon freshly ground black pepper
• Fresh parsley, for garnish

1. Preheat the oven to 425 degrees. Place a baking rack on a sheet pan and arrange the sausages in one layer on the baking rack. Bake for 18 to 20 minutes, until the sausages are just cooked through.

2. Meanwhile, place the potatoes in a large saucepan with 1 tablespoon of salt and enough water to cover the potatoes. Bring to a boil and simmer for 20 to 25 minutes, until the potatoes are very tender. Drain the potatoes in a colander and return them to the saucepan. Add the butter, creme fraiche, milk, Dijon mustard, whole-grain mustard, dry mustard, 1 tablespoon salt, and the pepper and beat the potatoes in the pan with a handheld mixer on low speed until very smooth and creamy.

3. To serve, mound a generous portion of potatoes on a dinner plate and top with sausages that have been cut in half diagonally. Sprinkle with fresh chopped parsley and serve with your favorite green vegetable.

Note: for creamier potatoes without using creme fraiche, I substitute 2-3 tablespoons of sour cream and 2 tablespoons of half and half, in addition to the milk.

Celebrating Pi Day with Buttermilk Channel

March 14. Today just might be the best day of the year for math lovers and cooks alike because we both get to celebrate the magical never-ending number that is 3.14. So, how does one celebrate this mathematical constant that is the ratio of a circle's circumference to its diameter? By eating pie, duh. March 14 = 3.14 = Pi = Pi(e) Day! But while Amy Poehler and I may be living the Life of Pi now, Tina Fey and I will be playing The Hunger Games once we finish it!

We are always trying to replicate dishes from our favorite restaurants, so when Brian found the recipe to Buttermilk Channel's Pecan Pie Sundae we knew we hit the jackpot! While it is Pi Day, the warm spring air we've been enjoying lately also has us in the mood for summery ice cream desserts. This is the perfect blend. The pie is delicious on its own for a holiday dessert, or as a special sundae treat.

Buttermilk Channel is located in Carroll Gardens, Brooklyn and we often frequented the spot for their delicious Chicken and Waffles - but that's a whole different story. There are many different kinds of pies, but pecan has to be my new favorite thanks to this place. We happened to stop in on a Monday when they offer a $25 three-course meal special (all you locals should check it out), the third course being our first experience with "the most hedonistic pie known to man, atomized and swirled into a childhood nostalgia trip." 

While trying to come up with some fun desserts for the menu, owner Doug Crowell was raving about his family's pecan pie recipe which they always ate on Thanksgiving. Just a slice of pecan pie wouldn't exactly be "fun," so Head Chef Ryan Angulo suggested, "Why don’t we make your pecan pie, crush it up, and stick it in a sundae?" They did, and their Pecan Pie Sundae is now their most popular dessert. Pecan pie layered with vanilla or butter pecan ice cream in a sundae glass, topped with whipped cream, and drizzled with chocolate fudge: there is little else in this world quite so decadent.



So turn on some tunes and let's start with the above totally drool-worthy pie. If you want to cut the time this took to bake in half, you can use store bought crust...but making homemade crust wasn't that hard using my mom's new food processor (which I'm holding hostage). If you don't have one, to the freezer section you go. But for those of you that do have one and want to make homemade pie dough, listen up.

To make the pie crust, cut 1 stick of cold, unsalted butter, into ½-inch cubes, keeping in the fridge until needed. We are going to start with our dry ingredients first.

Place 1½ cups of flour, ½ teaspoon of salt, and 3 tablespoons of sugar in a food processor fitted with a metal blade. Pulse for a few seconds to combine. Add the butter and pulse until the butter is the size of peas. Add 3 or 4 tablespoons ice water, 1 tablespoon at a time, and pulse. 3 tablespoons was my magic number, so I'd recommend stopping after 3 and pinching a small amount of the mixture between your fingers; you need to add just enough water for the dough to hold. You'll know if it feels right.

Next, place the mixture out onto a clean surface and shape into a disk, handling as little as possible. Wrap the dough in plastic wrap and refrigerate for at least 45 minutes. I think we did this right...

On a floured surface, use a floured rolling pin to roll the dough into a 12-inch round. I want to emphasize "floured" surface - I attempted to lightly dust my counter top with flour and when the time came to pick up the round, half of it stuck. Be liberal with the flour on the counter so you don't have to start over (more liberal than the picture below)!

Carefully pick the dough up and place it in a 9-inch glass, metal, or ceramic pie plate. I got these pretty ceramic ones for Christmas and was excited to use it. 

Gently press the dough against the bottom and up the sides of the plate. Trim the dough edge if necessary, but you might not need to. I trimmed mine, but found that later when I poured in the filling, it would have been nice if the dough was pushed a little bit higher along the edge of the plate, for a thicker crust. Ah, well.

Once it's in, freeze the pie shell for 30 minutes.

While that's freezing, turn the oven on to 425 degrees to prep for baking the crust. Once the 30 minutes is up, line the pie shell with parchment paper and fill with dry beans, rice or pie weights. Or, just use quarters and coins if you don't have any of the above (like I didn't). Some people don't use anything at all, and just press on the edges with a spoon to ensure the sides aren't sinking. Bake for 6 minutes, or until the shell begins to set. Remove the parchment and weights and bake for 3 minutes more. Lower the oven temperature to 350 degrees and set the pie shell aside to cool.

To make the filling, combine 1½ cups of sugar and 4 tablespoons (½ stick) of melted, unsalted butter in the bowl of a standing mixer or a large bowl for which you could use a hand mixer. Add three eggs one at a time, incorporating each fully before adding the next. Add ¾ cup of light corn syrup (I know...but you're making pecan pie, so you have to get over it), 2 tablespoons molasses, and 1 tablespoon bourbon, if using, and mix to combine. 

Fold in the 1⅔ cup chopped pecans. As for the pecans, I purchased pecan pieces and a smaller bag of chopped pecans, because I like the idea of different sized nuts. I also had some full sized candied pecans that I topped the pie with right before going in the oven. 

Place the pie on a rimmed baking sheet and bake for 65 to 70 minutes, or until the filling no longer looks liquid and it jiggles just slightly. Check the pie often after 50 minutes; if the crust is getting too brown, cover it with foil. Mine baked for a good 70 minutes and was a fairly gooey pie once all was said and done, which I think is perfect.

Allow the pie to cool completely. And take some cool pictures of it with all this fabulous daylight we have now.

And staring your beautiful masterpiece in the face through a camera lens, you'll really want to eat it, but I urge you to resist the urge until the sundaes are assembled (though, of course, this pecan pie is delicious on its own). Using an ice cream scoop, scoop some pie (including the crust) into the bottom of a tulip sundae glass or a mug. Top with 1 scoop of ice cream, followed by another scoop of pie, then the ice cream and pie again. Finish with a dollop of whipped cream and some drizzled chocolate fudge. I would literally eat this off the floor.

 
That's what I'm talking about!

Now invite your friends over to help eat it! The only time I will make desserts is when we know people are coming over who can help us finish it off. Luckily two of our best friends got engaged the night before we made this, so this was a fun, congratulatory treat for them :o) 

If you want to celebrate Pi Day but aren't in the mood for dessert, check out Fresh Market for their tasty Chicken Pot Pies or swing by your favorite pizza joint. Speaking of which, come back when March Madness begins for our RVA vs. NYC Pizza Bracket!

I wish Pi Day, like the number, went on forever. When can we at least start talking about making March National Pie Month?

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Pecan Pie Sundaes

Pie Crust

• 1½ cups all-purpose flour
• ½ teaspoon salt
• 3 tablespoons sugar
• 8 tablespoons (1 stick) cold, unsalted butter, cut into ½-inch cubes and kept refrigerated until needed
• 3 to 4 tablespoons ice water

Filling

• 1½ cups sugar
• 4 tablespoons (½ stick) unsalted butter, melted
• 3 large eggs
• ¾ cup light corn syrup
• 2 tablespoons molasses
• 1 tablespoon bourbon (optional)
• 1⅔ cups chopped pecans

1. To make the pie crust, place the flour, salt, and sugar in a food processor fitted with a metal blade; pulse for a few seconds to combine. Add the butter and pulse until the butter is the size of peas. Add 3 or 4 tablespoons ice water, 1 tablespoon at a time, and pulse. Pinch a small amount of the mixture between your fingers; you need to add just enough water for the dough to hold. Turn the mixture out onto a clean surface and shape into a disk, handling as little as possible. Wrap the dough in plastic wrap and refrigerate for at least 45 minutes.

2. To make the filling, combine the sugar and melted butter in the bowl of a standing mixer. Add the eggs one at a time, incorporating each fully before adding the next. Add the corn syrup, molasses, and bourbon, if using, and mix to combine. Fold in the chopped pecans. Set aside.

3. On a lightly floured surface, use a floured rolling pin to roll the dough into a 12-inch round. Place in a 9-inch glass or metal pie plate. Gently press the dough against the bottom and up the sides of the plate. Trim the dough edge. Freeze the pie shell for 30 minutes.

4. Preheat the oven to 425 degrees. Line the pie shell with parchment paper and fill with dry beans or pie weights. Bake for 6 minutes, or until the shell begins to set. Remove the parchment and weights and bake for 3 minutes more. Lower the oven temperature to 350 degrees and set the pie shell aside to cool.

5. Pour the pecan filling into the shell. Place the pie on a rimmed baking sheet and bake for 65 to 70 minutes, or until the filling no longer looks liquid and it jiggles just slightly. Check the pie often after 50 minutes; if the crust is getting too brown, cover it with foil. Allow the pie to cool completely.

6. To assemble the sundaes, use a 2-ounce ice cream scoop and scoop some pie (including the crust) into the bottom of each of 6 tulip sundae glasses. Top with 1 scoop of ice cream, followed by another scoop of pie, then the ice cream and pie again. Finish with a dollop of whipped cream and drizzled chocolate fudge.

Brooklyn Heights Promenade

If you ever find yourself visiting New York City, and for those of you who live there, please do yourself a favor and visit the Brooklyn Heights Promenade. This scenic stretch above the Brooklyn-Queens Expressway is my favorite spot in the city, especially in the spring. Few other places can top the views of lower Manhattan, the East River and the Brooklyn Bridge.

Full of photographers, couples on romantic walks, runners, and New Yorkers who just want an inspiring place to sit and think, this was my go-to place to bring visitors, as it's a convenient place to start sightseeing in Brooklyn. From the Promenade you can see the Statue of Liberty, the building of the Freedom Tower where the World Trade Center once stood, the Empire State Building, the Chrysler Building, and of course, the iconic Brooklyn Bridge. You can also see Governor's Island, a small, 172-acre piece of land off the southern tip of Manhattan that a friend visiting from Virginia for the first time once mistook for Manhattan itself (I swear, we're not all hillbillies). On the northern end, you can venture off the path to the foot of the bridge, continuing down to the water for homemade ice cream, Grimaldi's Pizza, and the Brooklyn Bridge Park. To the south, you can explore the charming, tree-lined streets of historic Brooklyn Heights and Cobble Hill.

The promenade was about a 15 minute walk from our old apartment in Cobble Hill, so we wandered over often. Here, Brian and I enjoyed many sunset strolls, morning runs, breathtaking views, and moments just listening to the cars below us.

Every time I went, I couldn't help but take a picture...I have a ton! These are some of my favorites. I miss this place so much.

Bachelor Recap and Romance at Julep's

The Bachelor/Bachelorette series is a guilty pleasure of mine, and an even guiltier pleasure for Brian, who likes to pretend I force him to watch. Sure, the show can be pretty cheesy ("If Jessica can't jump out of this plane without a parachute, how can I know in my heart that she can make that leap of faith and fall in love with me?" or, while on top of a mountain, "I'm on top of the world right now."), and painfully redundant (is there a quota each person has to reach for saying the word "vulnerable"?). But it is also a lot of fun (drink every time someone says "vulnerable"). Check out awesome recaps at Betches Love This.

I'll admit, I watched this season with Sean, and thoroughly enjoyed it. His proposal to Catherine on the finale was pretty romantic and, for the first time in a while on this show, seemed very real (Catherine genuinely couldn't believe it - "yes whaaa"). That said, this show has a pretty dismal success rate. Out of 24 "couples," only three are still together (12.5%)! And that includes one Bachelor who pulled the ol' switcheroo and reneged on his proposal to the "winner" and proposed instead to the show's runner-up. I hope Sean and Catherine last, and am looking forward to The Bachelorette with Des - my original choice to win this season!

Brian gave me the final rose a few years ago, but I want to flash back to our fantastic Valentine's day dinner at Julep's New Southern Cuisine. I'm pretty sure I've mentioned how much I love their sister restaurant Mint on this blog before (and in case I haven't, I do, and I encourage all to try their chicken and waffles), but I had no idea what true upscale Southern dining was until I left Julep's.

If you plan on eating here, definitely make reservations; we went on a Monday around 8 pm and it was packed. The restaurant is located in Shockoe Bottom, one of the oldest areas in Richmond, and was decorated with an old-timey feel, featuring exposed brick and old posters on the wall. I thought it was pretty small until I realized most of the dining tables were upstairs with lots of exposed rafters making up the roof.

Apparently I missed the memo that this place ran a Groupon deal - literally everyone around us had one! That didn't stop me us from ordering two glasses of Pinot Grigio and sampling their delightful cornbread to start. The cornbread we make from the Jiffy box is decent, but not as moist or flavorful as what they served. The mini muffins were a great way to start the meal.

I knew that I was ordering their Shrimp and Grits before we arrived - I have a habit of stalking menus and knowing what to order ahead of time. When my entree arrived, I had five huge, Cajun-seasoned shrimp over creamy white cheddar grits, staring me in the face. Not to mention underneath those grits was smoked andouille sausage, onions, peppers, tomato and spinach - all in a shrimp broth. So many complimentary ingredients, sealed with the tasty broth. I ate it all so slowly and savored every bite! Truly one of the best shrimp and grits entrees I've had.

Brian ordered the Cassoulet, which included lamb sausage, duck confit, pork belly, white beans with vegetables and an herb bread crumb topping. He was in the mood for something new and interesting and this entree really hit the spot for him. He described it as similar to a pot pie, but rather than a pie crust there was a lightly breaded crust all around. The waiter warned him it would be too hot to eat immediately.  Brian is not one to wait around at the dinner table, but this time he had to. And for the second time in as many restaurant trips, he couldn't finish his meal (the Spicy Lamb Sausages at Bacchus got the best of him as well).

I was so pleased with my Shrimp and Grits that I almost didn't want to order dessert, but how can you pass up bananas foster made table-side? Sheesh. Watching them make the dessert up close and personal was definitely a fun way to end the meal. The aroma of sugar, bananas, rum...smells like heaven. This is a must, so save room!

I loved everything about our experience here and it's definitely one of my favorite fancy restaurants in Richmond! Check it out if you get the chance. I'm about to make my own birthday reservations...for June... :o)

Fish Fillets with Tomatoes, Squash, and Basil

With the first day of spring only a few weeks away, I'm starting to look for some quick, light recipes as opposed to dense, labor-intensive winter comfort food. Brian's mom made these fun fish fillet packets for us last summer. They were light, fresh, and delicious...a huge hit. I had to make them again.

The recipe calls for white fish, so I went to purchase Halibut for this recipe, but Whole Foods was all out. I ended up getting cod, but you can really use any white fish (tilapia) for this recipe.

If you don't have parchment paper already, grab some at your next trip to the store. To start, tear two 14x12" sheets of parchment paper and spread them onto a working counter surface. Thinly slice two cups of zucchini and yellow squash, then divide it among the parchment sheets, arranging on one side of sheet in thin layers. Sprinkle sliced shallots and sliced basil over and then scatter tomato halves around squash.

Place your fish across the top, sprinkling with salt and pepper and a dash of olive oil. The recipe only calls for these seasonings, but in my opinion, white fish can be bland. Two cloves of chopped garlic, a dash of garlic powder, onion powder, fresh thyme, Old Bay, the zest of a lemon - any or all would be a delicious addition.

Fold the parchment over the fish and crimp the edges to form a tightly sealed packet. Place packets in a single layer on a large rimmed baking sheet. If yours rip like mine did, I just tore a new piece of parchment paper and shimmied everything from one packet to another and it was fine. It can get mixed up, I just made these pretty for the picture! :)

Bake or grill fish until just cooked through (a toothpick poked through the parchment will slide through fish easily), about 10 minutes.

Opening the packets was like opening a scrumptious present - edible presents are the best. And, this recipe requires minimal clean up - another plus!

This is a perfect dinner party recipe - they can be made up to four hours ahead of time and chilled in the fridge. Just bring them to room temperature before putting in the oven!

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Fish Fillets with Tomatoes, Squash, and Basil 
Recipe from Epicurious
 

• 2 cups very thinly sliced assorted summer squash (such as zucchini, yellow crookneck, and pattypan)
• ¼ cup thinly sliced shallots
• ¼ cup thinly sliced fresh basil, divided, plus ¼ cup basil leaves
• 20 cherry tomatoes, halved
• 4 tablespoons dry white wine
• 4 tablespoons extra-virgin olive oil, divided
• Kosher salt, freshly ground pepper
• 4 6-ounce skinless white flaky fish fillets (such as Atlantic cod or halibut)

1. Preheat oven to 400 degrees. Place four 14x12" sheets of parchment paper, or heavy-duty foil if grilling, on a work surface. Divide squash among parchment sheets, arranging on one side of sheet in thin layers. Sprinkle shallots and sliced basil over, dividing equally. Scatter tomato halves around squash. 

2. Drizzle each packet with 1 tablespoons wine and ½ tablespoon oil (add ½ tablespoon water to each if grilling). Season with salt and pepper. 

3. Place a fish fillet atop each portion. Season with salt and pepper; drizzle ½ tablespoon oil over each.

4. Fold parchment over mixture and crimp edges tightly to form a sealed packet. DO AHEAD: Can be made 4 hours ahead. Chill. Let stand at room temperature for 15 minutes before continuing.

 

5. Place packets in a single layer on a large rimmed baking sheet. Alternatively, build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Bake or grill fish until just cooked through (a toothpick poked through the parchment will slide through fish easily), about 10 minutes. 

6. Carefully cut open packets (steam will escape). Garnish with basil leaves.