Maple Pecan Tart

This is the pecan tart I made for Thanksgiving. I know, I know. It's a little late to be posting Thanksgiving recipes...but better late than never!

I decided to make a pecan tart for because I discovered pecan pie is one of my Dad's favorites and also because Aunt Julie found this great recipe - and I thought I'd give it a try. 

I'd never made a pecan pie or tart of any kind until this past holiday, and I was very pleased with how it turned out. Best of all, I avoided corn syrup all together (which is crazy considering 99.9% of recipes you'll find for pecan pie require corn syrup). Well, that and the fact that I had an excuse to quote When Harry Met Sally the whole time I was making this beauty - "peeecan pie".  Say it. It's fun. You know it is.

Anyway, try this recipe out the next time you are bitten by the baking bug.

Enjoy!

Maple Pecan Tart

Ingredients

1 large, organic egg yolk

3 tablespoons organic unsalted butter, melted, divided

2 tablespoons melted coconut oil (you can find coconut oil at places like Whole Foods and PCC)

1 tablespoon water

2 cups raw pecan halves, divided

1 tablespoon granulated sugar

1 cup plus 2 tablespoons unbleached flour

1/2 teaspoon salt, divided

2 organic large eggs

1/2 cup pure, grade B maple syrup

1/2 cup packed dark brown sugar

Directions

Preheat oven to 400 degrees F.

Generously coat a 9-inch tart pan with removable bottom with cooking spray.

Combine egg yolk, 2 tablespoons melted butter, oil and water in a small bowl. 

Process 1/2 cup pecans and sugar in a food processor to the consistency of coarse meal. Add flour and 1/4 teaspoon salt and pulse until combined. Drizzle the yolk mixture through the feed tube while pulsing - just until the mixture is combined.

Spread the mixture evenly into the prepared pan, pressing it firmly into the bottom and all the way up the sides to form a crust. Place on a baking sheet. Bake until dry and just beginning to brown on the edges. 12 - 14 minutes.

Meanwhile, whisk eggs, maple syrup, brown sugar, and the remaining 1 tablespoon of butter and the remaining 1/4 teaspoon salt in a medium bowl. Transfer 1/4 cup of the mixture to a small bowl. Chop 1/2 cup pecans and add to the medium bowl. Mix the remaining 1 cup pecans with the reserved maple mixture.

Remove the tart crust from the oven. Reduce the oven temperature to 350 degrees F.

If there are any cracks in the crust, sprinkle with a little flour and use a dry pastry brush to seal the flour into the cracks. Evenly spread the filling in the crust. Arrange the maple syrup-coated pecans decoratively on top and drizzle with any remaining maple mixture.

Bake the tart until it no longer jiggles in the center when gently shaken, 25-30 minutes. Let cool on a wire rack from about 20 minutes. Remove the sides of the pan (use a butter knife to gently loosen the tart from the pan sides if it sticks in spots). Let cool completely, about 40 minutes more. 

Herbed Baked Eggs

My favorite part of the week is Saturday morning. The alarm clock has been dismissed of its duties, and my gray, velvet curtains hang heavy over the window disguising the hour. I am able to wake up on my own accord. There are no commitments pulling me out of bed.

I adore Saturday mornings because, for this one glorious day of the week I am able to leisurely make breakfast, drink excessive amounts of coffee, and stay in my pajamas for hours.

My friend Caroline just turned me on to this blog. It's, Christine Teigen's (John Legend's fiance) blog - who happens to be a model and food lover. What a combo! 

Her blog posts are quite entertaining, and her dishes make you want to run to the kitchen and test the same recipes for yourself ....which is what I did this past Saturday morning with these Herbed Baked Eggs.

She isn't lying when she says you will want to dive into these yummy eggs before they are cool enough to eat, so be careful. My whole house smelled amazing while baking these...and I might just make these a Saturday ritual from here on out.

P.S. - Did I mention how quick this breakfast is to make? Took me about 10 minutes.

Try this out tomorrow for a great start to the weekend.  Yummmm!

Herbed Baked Eggs

Adapted from Ina Garten

Ingredients1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated Parmesan
6 extra-large organic eggs
2 tablespoons organic whole milk
1 tablespoon organic, unsalted butter
Kosher salt and freshly ground black pepper
Toasted bread or brioche, for serving (I threw Ezekiel bread with a little butter in to the oven while the eggs set)

Directions
Preheat the broiler on high for 5 minutes and place the oven rack 6 inches below the heat.

Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)

Place 2 individual ramekins on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly and slightly brown. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper.

Place back under the broiler for 5 minutes, until the whites of the eggs are almost cooked. The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread and chewy bacon.

And if you're like me, make a big batch of coffee to slurp down the deliciousness.

Split Pea Soup

You may have noticed that I'm gravitating toward make-ahead, cozy meals this winter. I think that it's easy to feel bogged down by the gross weather, your ever growing to-do list, and the lack of daylight this time of year. These factors can easily convince us to throw our healthy eating resolutions out the window and run to the nearest take-out option. 

The meal I'm posting should hopefully save you from scenario B. Help yourself out with easy, wallet-friendly, healthy, make-ahead split pea soup. Will you give it a try?

This soup is great because it's a nice change from the typical lentil soup or beef stew. It also packs in the vegetables in a hearty, filling, yet lean way.

And the best thing about having soup for dinner is what? Come on...any guesses?

Crusty bread! Treat yourself to some good quality artisan bread. If you are in the Seattle area, I highly recommend any of the crusty bread options from Essential Baking Company. It's great dunked into a bowl of this hot, homemade soup.

Enjoy, friends!

Split Pea Soup

From For The Love of Fiber

Ingredients

1 ham shank, chopped into cubes (see what I used in the picture below)
1 pound green split peas (find these in the bulk section at the grocery store)
3 quarts organic chicken or vegetable stock
1 large onion, finely chopped
3 cloves garlic, minced
½ teaspoon oregano
1/3 teaspoon ground black pepper
1 bay leaf
1 ½ cup carrots, thinly sliced (I made it easy on myself and used the shredded carrots from Trader Joes)
1 cup celery, chopped

Directions

Separate ham shank bone from meat. Chop the meat in to small cubes and set aside.

In a large stock pot, combine peas, stock, ham shank bone, onion, garlic, oregano, pepper, and bay leaf. Simmer uncovered for about 90 minutes.

Remove the shank bone and add carrots and celery to pot. Simmer uncovered for about 90 minutes.

Remove the bay leaf, and blend the with an immersion blender or blend in batches using traditional blender (be careful with the hot liquid).

Return blended soup to the pot, add chopped ham pieces. Simmer another 30 minutes and serve.