Chocolate Walnut Bourbon Pie

You don’t have to be from Kentucky to go nutty over this Chocolate Walnut Bourbon Pie. The Kentucky Derby is the most legendary of all American thoroughbred horse races. It takes place every year at Churchill Downs in Louisville, Kentucky, on the first Saturday in May – except for this year. Because of Covid-19, this year’s race has been rescheduled for September.

Dubbed The Run for the Roses, because of the blanket of roses draped over the winning horse, it is also known as the “The most exciting two minutes in sports.” The Kentucky Derby is the first of three races that make up the American Triple Crown Races. Traditions that have become indelibly linked to it: knockout hats for the women, much like the Ascot Races; mint juleps; betting; the singing of ‘My Old Kentucky Home’; and bourbon chocolate walnut pie.

Now you might be forgiven for thinking that I am a) a gambler; b) interested in horses and horse racing or c) from Kentucky. Actually, none of the above. But I do so love a good pie. And while Thanksgiving in my family just wouldn’t count without my wonderful Bourbon Pecan Pie, I was curious to see how this pie would stack up.

It’s REALLY good. I mean seriously good. Now like another Southern favorite, pecan pie, it is sweet, but the Bourbon and my use of a 70% cacao chocolate chip cut through that sweetness so it wasn’t cloying – just delicious. Tradition calls for the pie to be eaten straight, but I won’t tell if you want to add a little whipped cream or vanilla ice cream when serving.

I make my own crust but if you use store-bought crust, this pie comes together in no time at all. So don’t wait until September or next May for the Kentucky Derby. Make this scrumptious Chocolate Walnut Bourbon Pie this week.

The recipe for the original “Derby Pie” is a secret and the name is trademarked. However, I found the recipe for this delicious Kentucky Derby Chocolate Walnut Pie here.

Recipe

Yield: About 8 servings

Ingredients

  • 1/2 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 eggs (lightly beaten)
  • 1/2 cup unsalted butter (melted). Allow the butter to cool slightly.
  • 2 tablespoons Kentucky bourbon
  • 1 cup walnuts (chopped)
  • 1 1/4 cups semisweet chocolate chips
  • 1 teaspoon vanilla extract
  • Pinch kosher or sea salt
  • 1 un-baked pie crust (for 9-inch pie)

Directions

Heat the oven to 350 degrees F.

Place your dough in a 9-inch pie plate and ideally refrigerate it until you are ready to fill it.

Combine the flour and sugar in a bowl and then add the eggs and melted butter and mix to combine.

Stir in the remaining ingredients.

Pour into the unbaked pie shell and bake for 65 to 75 minutes or until the filling is set and the pastry is a lovely brown.

Allow to cool before serving. If you eat it as soon as it cools, the filling will still be ooey gooey. By the next day, the filling is totally set and will make very clean cuts. You can’t go wrong either way. This is primarily a chocolate pie with walnuts. It doesn’t beat my Bourbon Pecan Pie, in my humble opinion, but it is another great Southern pie.

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Mexishuka (Mexican Shakshuka)

This Mexishuka (Mexican Shakshuka), a delicious twist on Mediterranean Shakshuka, will send your tastebuds spinning. By now, most everyone knows and has eaten some version of shakshuka. And like everyone who has tried it, I love it too. But in an effort to use up (down) my pantry, I recalled a recipe that I had come across years ago but never tried. Months into sheltering-in-place – it was time.

I had just received my grocery delivery which would last me for two weeks. Now I have a minor pet peeve. When I am watching cooking shows – not competitions – that are based in someone’s home, I am always amazed at how totally empty their refrigerator and freezer are and how clean their ovens are. Come on! No one who cooks all of the time as such an empty fridge or an oven that clean! I especially love the one who lives in the middle of nowhere North Dakota on a farm – IN WINTER – with an empty fridge and freezer. THIS is what my fridge looks like after my most recent delivery. Keep in mind that I won’t shop again for two weeks.

But I digress. While I had not ever made the recipe for Mexishuka (Mexican Shakshuka) before, I already saw that I wanted to adjust the recipe and I made some significant seasoning changes. I had everything I wanted on hand, including some cans of vegetarian, fat-free refried beans from – well, I don’t actually know, but since the cans were still okay, I’m using them. I did try to buy some Queso Fresco with this last order but nothing was available. So I will substitute with a shredded mozzarella. A shredded cheddar also will go well with this. This dish is vegetarian so is perfect for a Meatless Monday dinner, although it would also make a delicious Sunday brunch. It is loaded with serious attitude and yet tastes soooooooooooo comforting. My version is very well-seasoned but not crazy hot.

Recipe

Yield: 4 servings

Ingredients

15 oz. can of refried beans of choice ( I used a fat-free, vegetarian version) [Delicious but optional so don’t fret if you don’t have any.]

15 oz. can of pinto or kidney beans, rinsed and drained

About 2 Tablespoons EVOO (Canola oil is fine too)

1 large onion, coarsely chopped

4 garlic cloves, crushed and finely chopped

28 oz. can of whole tomatoes, crushed (or diced)

2 Tablespoons tomato paste

1 large jalapeno chili pepper, finely diced (or a hotter chili if that is how you like things)

1 teaspoon apple cider vinegar

2 teaspoons ground cumin

1.5 teaspoons mild chili powder

1/2 teaspoon ground coriander

1 teaspoon dried oregano leaves

1/4 teaspoon ground cinnamon

1/8 teaspoon ground allspice

1 Tablespoon brown sugar

1 teaspoon paprika (preferably Spanish smoked Paprika)

1/4 teaspoon cayenne pepper (optional)

1 teaspoon kosher salt or to taste

4 to 6 large eggs

Large handful of loosely packed greens, coarsely chopped ( kale, Swiss chard, spinach, watercress or a mixture)

Garnish (Optional, so take your pick or use them all)

fresh cilantro

sliced avocado

lime wedges

shredded cheese

salsa of choice

Tortillas, pita or other bread that you have around

Directions

Warm the EVOO on medium heat in a heavy (preferably cast iron) large skillet. Add the onion and jalapeno and stir frequently until the onion begins to turn golden, about 8 to 10 minutes.

Add the garlic and cook for one minute, stirring. Then add the spices and tomato paste and cook for one minute, stirring until the spices release their fragrance and the tomato paste just begins to brown.

Add the tomatoes, pinto beans, apple cider vinegar and greens and stir through. [NOTE: when you add your greens depends on the greens being added. Baby spinach takes almost no time to cook so I would only add that just before adding the eggs. Kale takes longer so I would add it here.] Cover the pan and lower the heat to a gentle simmer. Cook for 15 minutes. Turn off the heat.

Make 4 to 6 indentations (depending on the number of eggs you are using) in the mixture. Carefully crack each egg into an indentation, being careful not to break the yokes. Using a knife or spatula, carefully pull on the egg whites (being careful not to disturb the yolks) to mix them with some of the sauce.

Turn the heat back on to a gentle simmer and cook for about 10 minutes, basting the egg whites with sauce from time to time. Now cover the pan and cook for 3 to 5 minutes, depending on how you like your eggs.

In a separate pan or the microwave, heat the refried beans. For serving, place a good dollop of refried beans on the plate/shallow bowl alongside the Mexishuka. Garnish and enjoy!

Farro Salad

It’s been a long winter and a rather dismal spring. Coronavirus aside (okay, is there REALLY anything “aside” about COVID-19?), the weather here has been chilly, damp and most of all – gloomy. I definitely need something to perk me up that has bright colors, loads of flavor and is easy to make. My shopping has changed thanks to COVID-19 and I am at the end of my two weeks since my last delivery. That means that fresh vegetables are sparse. But the idea of a dinner without some great veg dish is unthinkable. Farro Salad makes the perfect side for any grilled or roasted meat, poultry or fish. And since farro is a grain, one dish serves a dual purpose.

This Farro Salad is perfect as I made it, but don’t get too bogged down in specifics. If you don’t have red onion, use shallot, yellow onion or scallion. If you don’t have parsley, use cilantro, basil or even chopped spinach. Need to turn this into more of a main dish? Add some crumbled feta or queso fresco and chickpeas. And if you don’t have farro – well, I can’t help you there. Actually, that’s not true. Use another hearty grain like freekeh, barley or wheat berries. If you have none of those, try this with orzo. The important thing is to cook whatever grain/pasta that you are using according to the directions given on the package until al dente (With some “bite.”)

Farro comes in three forms: pearled, semi-pearled and whole. They each cook for different amounts of time and it is suggested that you soak the whole farro overnight. Any one of the types will work here. And if you are looking to stock your pantry with something other than beans and pasta, you can’t go wrong with farro, which is also delicious hot.

So even if you are living in a sunnier clime, we can all use every bit of the brightness, color and flavor we can get. Try this soon.

Recipe

Yield: 6 servings

Ingredients

1 cup of uncooked farro, cooked according to directions

2 Persian or mini-cucumbers, diced (If you don’t have these cucumbers, English cucumbers are a good replacement.) (Radishes would also work.)

About 1/2 pint grape or cherry tomatoes, halved and coarsely chopped

10-12 Kalamata or other flavorful black olive, chopped

Zest of one lemon

Juice of one lemon

1/2 of a small red onion, chopped

1/4 cup chopped fresh flat-leaf parsley

Kosher or sea salt to taste (I used about 1 teaspoon)

Cracked black pepper, to taste (Or Aleppo pepper if you have it)

A generous 1/4 teaspoon of ground Sumac (optional)

About 4 Tablespoons (1/4 cup) good EVOO

Rounded teaspoon preserved lemon paste (Optional but delicious and great to have around!)

Directions

Cook the farro according to directions, but add the preserved lemon paste to the water if using. I added my salt to the cooking farro, but you can add it after the salad is pulled together. Drain and cool the farro.

Add the farro to all of the other ingredients and serve in a pretty bowl at room temperature. Left-overs can be covered well and left in a cool place overnight. You can refrigerate left-over salad but fresh tomatoes are never as good once they have been refrigerated.