Pecan Pie (aka: the only thing I accomplished today)

I've tried several different pecan pie recipes.  I've doctored, added and subtracted, then scratched my head and started over.  I think this is a good, solid recipe for a classic dessert.  Some things are just best kept pretty simple.  Try it and let me know if you agree!  I made a few tweaks to a recipe that claims to be that of The Camellia Grill in New Orleans. 

Pecan Pie
makes 2-9" deep-dish pies

10 eggs
1/4 teaspoon salt
1/2 cup salted butter, melted
2 cups light corn syrup
1/2 cup cane syrup*
2 1/2 cups brown sugar, firmly packed
1 tablespoon vanilla extract
2 unbaked pie shells
2 cups pecan halves

1.  Beat eggs with a wire whisk (I use a stand mixer to make the pie filling).
2.  Add salt, butter, syrups, brown sugar and vanilla extract.  Blend well.
3.  Pour filling into pie shells (tip:  don't overfill crusts--leave room for pecan topping and for filling to bubble while baking).  Top with pecan halves.
4.  Bake at 350 degrees for 45-50 minutes.

*more light corn syrup can be substituted for the cane syrup if unavailable

Re-Introducing Myself...

I've recently been added as one of the bloggers linked to my hometown newspaper:  The Hampshire Review (thanks for having me, Sallie!).  This is exciting because it's another connection to my hometown of Romney, WV even though I now live with my two children in Wheeling (uh oh...the "other panhandle").  I'm the oldest of Royce and Sharon Saville's four kids (hi Mom, Dad, Ashley, Meagan and Philip!).  I don't get home as much as I'd like these days, but love where I had the good fortune to grow up.  I graduated from Hampshire High School in 1994.  I'm currently pursuing my masters of Criminal Justice at UMass.  I guess it's fair to call me a career student--I can't stay away.  I love to cook, knit, make my kids do things that generate good photos and try to wrangle an army of rescued dogs and cats.  You'll probably hear a little about all of that and then some.  Hope you find a neat tidbit to take away if you stop by to read for a bit. 

Without a Net

I've had a hard time with food blogging because I'm not good at following recipes (or documenting what I do when I'm cooking, period). Do I love recipes? Yes! Do I use them as inspiration? Absolutely! But I often find myself in situations where I've made something that I think is memorable, but I'll have a little trouble telling anyone else how to recreate what I've done.  The biggest culprit is that I'm not good about measuring--I'm certain this is why I do so little baking.

Does this happen to anyone else?  Do you just throw things around the kitchen and can't necessarily nail it down into a follow-able recipe if asked to do so?

Green Beans and Zucchini with Sauce Vert from Bon Appetit

Green Beans and Zucchini with Sauce Vert

I followed this Bon Appetit recipe to a T. I'd absolutely make it again with no changes. BUT! It's nearing the start of zucchini AND squash harvesting in my little garden and I thought the zucchini absorbed the sauce vert flavor a little better than the green beans. So, I'll make it again with zucchini and squash spears, most likely.

The sauce is fantastic. The recipe says leftover sauce is good stirred into cous cous. I made a bowl of rice the other evening (Trader Joe's frozen--I am SO lazy sometimes for someone who loves to cook) and stirred some of the sauce in. Terrific! I'll be thinning some with olive oil as a marinade for chicken before grilling. I think it would make a great pasta sauce as well. Think pesto with more of a kick.

Roasted Fingerling Potato Salad from Bon Appetit

Roasted Fingerling Potato Salad from Bon Appetit

1. This gave me a huge "DUH" moment when it comes to roasting fingerling potatoes. Seriously people, follow the directions from this recipe. Each time. Every time!

2. I will just say no to tarragon the next time I make this recipe. I really don't care for the licorice-y taste and I didn't like the taste with roasted potatoes one little bit. The rest of this recipe really shined as good enough to think of a substitute. Next time I make this I'll be using fresh thyme.

Back to the kitchen

I'm going to be using this blog to log recipes I've tried and alterations I've made. Because let's face it--who cooks and doesn't mess with the recipe?

Potlatch-Seasoned Grilled Salmon on a Cedar Plank

Over the years I've had several opportunities to enjoy salmon grilled atop a cedar plank. Each time I remember thinking "Oh, this is easy. I can do this at home. No sweat." Mmm...not so much. My gas grill didn't allow for the flame down to be adjusted to a point low enough to keep from catching the cedar plank on fire (bad, because you may not realize it right away since the grill lid is closed for cooking). Also, I wasn't soaking the plank properly--you need to place something heavy on the plank and keep it fully submerged in water for several hours (I let it soak all day). Now that I have a charcoal grill (yep, still singing the praises and giggling at converting my parents who thought it was just a waste of time and energy) I decided to try again. It seems to work better because when you let the coals of charcoal burn down, there is no actual flame to ignite the board. This time I wanted to try a seasoning I've heard so much about. Get ye to Williams-Sonoma and buy some of this Potlatch Seasoning. They also carry the cedar planks, but some grocery stores even have these now. Make sure the wood is UNTREATED!

Potlatch-Seasoned Grilled Salmon on a Cedar Plank

1 cedar plank (soaked)

2 lbs. fresh salmon (with the skin still on)

2 heaping TEAspoons Potlatch Seasoning

enough olive oil to make a paste of the seasoning (but no more than that...stir the olive oil and seasoning together to make a thick paste)

Prepare your charcoal grill. Let the coals burn down until there is no more flame. The temperature will be between 350-400 degrees. While the coals are burning down, prepare the fish as follows:

Place the salmon (skin down) on the soaked cedar plank. Spread the paste evenly over top of the salmon filet. Rub it in gently, not tearing the flesh of the fish filet.

When the coals are ready, place the plank on the grill and close the lid. The salmon will take appx. 20 minutes to cook, but this can vary due to grill temperature and thickness of your salmon filets.