My two favorite pies are chocolate and pecan. You just can’t beat those two in my book. But when I’ve tried to have the best of both worlds and combine the pies into a Chocolate Pecan Pie it never seems to be good enough. Although tasty, it’s overly sweet for my tastes. So I was lying in bed one night not able to sleep because I was thinking of what to bring for Thanksgiving when the thought of a classic dark chocolate tart with a pecan pie topping crossed through my head. The following day in the kitchen the Dark Chocolate Tart with Pecan Pie Topping was born.

A rich and velvet dark chocolate center with a crackling caramel pecan topping is held in a salty pie crust creating one of the best tarts I have ever made. This Dark Chocolate Tart with Pecan Pie Topping is an elegant and simple desert that is perfect for entertaining this holiday season. It won’t last long so you might want to make two.

dark chocolate tart with pecan pie topping serves 8 to 12

for the chocolate tart: 

• unbaked pie crust*
• 1 cup heavy cream
• 1/2 cup whole milk (2% will do)
• 8 ounces good quality bittersweet (63% to 70% cacao) chocolate chips
• 1 Tbs instant espresso
• 1/4 cup granulated sugar
• 1/4 tsp sea salt
• 2 eggs at room temperature, beaten

A little while ago, a pretty little white box arrived at my doorstep filled with Donsuemor Madeleines and no, it wasn’t a dream. I was so excited because the only place you can find a madeleine in this town short of making them yourself is at the local chain coffee shop and trust me that comes no where close to a traditional one. Of course I ripped the box open, with dignity and grace mind you, and tasted my first Donsuemor Madeleine. It was perfectly moist, slightly sweet, and just the right amount of crispness to bite into. Just like the ones I remember having growing up (my best friends mother was a French teacher and always gave us madeleines and other treats).

Unfortunately, I had to reseal the box for a little while because my objective was not to see how many I could eat in one sitting but to create a unique recipe using Donsuemor Madeleines for their “Desert A Day” campaign beginning in October. Make sure to stay tuned to the Donsuemor’s Facebook Page for more details in October. I can only imagine what amazing goodies we will find there.

Now to the good part: If you are a crème brûlée purest look away now. After much brainstorming an idea came to me that I couldn’t pass up. A sweet silky smooth desert with layers of soft madeleine cake with a crackling topping reminiscent of opening a present. It could only be a Madeleine Crème Brûlée. A unique blend of a crème brûlée and a tiramisu of sorts combining to make an elegant and delightful desert.

 Madeleine Crème Brûlée serves 4

• 1 1/4 heavy cream
• 1/2 cup whole milk
• 1 Tbs pure vanilla extract
• 4 egg yolks
• 1/2 cup sugar
• 3 Tbs vanilla liqueur
• granulated sugar, about 4 tsp
• 4 Donsuemor Madeleines

In Texas, apricots are right up there with peaches and when they hit the markets you know it’s the beginning of summer.That’s why yesterday when I was at the market I must of lost my head with excitement and bought 5 pounds. Hmmm? What am I going to do with 5 pounds of apricots I kept asking myself as the dog was liking the side of my face and drooling down my arm in the car ride home. That’s when, for some unknown reason, I remembered an episode from the Two Fat Ladies and a chocolate almond crusted tart that I have been dying to make. With a couple of twists and turns and running out of time before dinner, I quickly put this together for a DELICIOUS summer desert (or breakfast *wink wink*).

Rustic Apricot Tart with Almond Crust serves 8

for the crust

• 1/2 cup almonds
• 1/2 cup powdered sugar
• 1/4 tsp salt
• 9 Tbs butter
• 1 egg yolk
• 1 1/4 cup flour

for the filling

• 2 cups strained Greek yogurt (I recommend FAGE)
• 3 Tbs honey

For the apricots

• 4 apricots
• 1 1/2 Tbs brown sugar
• 2 Tbs sliced almonds

Preheat oven to 375°F.

In a food processor, combine almonds, powdered sugar, and salt and process until almonds are finely ground. Add butter and egg yolk and pulse until combined. Next, slowly add flour and pulse until a soft dough forms.

Lightly grease a tart pan with a removable bottom and press the dough uniformly into the tart pan. Now you can be fancy and wrap the dough in plastic wrap, refrigerate for 3 hours, and roll it out to a thin well formed crust but that’s not rustic now is it? Place on a baking sheet. Pierce the dough with a fork numerous times. Cover with foil and add dried beans or pie weighs on top of the foil. This prevents the crust from bubbling. Place in the oven and bake for 20 minutes. Remove foil and bake for an additional 10 minutes or until the crust is golden brown. Allow to cool completely on a cooling rack.

Slice the apricots into eighths and place on a lightly greased baking sheet (I line mine with foil sprayed with cooking spray). Sprinkle the brown sugar on the apricots and place under the broiler for 5 to 8 minutes until the apricots start to slightly brown. Set aside and cool.

While the crust and apricots are cooling, make the filling by combining the yogurt and honey. Mix well.

Next, toast the almond slices in a skillet over medium heat. Remove when they turn golden.

Now time for the good part. Pour the filling into the almond crust and spread evenly. Top with apricot slices and toasted almonds.

Remove from the tart pan and serve.

Sweet, tart and tangy, this rustic apricot tart with almond crust is a refreshing decedent treat perfect for hot summer days. Seriously good.

When I arrived home from a fantastic trip to San Francisco there was a brand new B0n Appétit sitting ever so patently in the mailbox. The unpacking would have to wait. Magazine reading always comes first, right? Ever since we left the airport I have been racking my brain to come up with new recipes based on the fresh seasonal foods I had on the west coast. With rhubarb season starting I was baffled about how to even attempt to use this fruit, vegetable, plant…uh, what is this red stalk thingy anyway? (upon further research I found it’s an ornamental vegetable for those of you who were wondering) And when I opened my favorite mag my questions were answered as there was a beautiful photo of a Rhubarb Fool from a previous issue. I immediately went to the store and grabbed me some rhubarb and got to cooking.

Can you believe I’ve never actually eaten a rhubarb! For some reason I was raised thinking they were poisonous and should only be eaten cooked down in a pie. Imagine how I freaked out when I turned around to see Mia, my two year, old chomping down on a stalk right out of the bag! I panicked, grabbed my phone to call poison control and then thought, why would they sell poisonous produce at the grocery store? My blonde moment slowly started to fade as I put down the phone and checked the Internet for a little research. Ok, so now I feel like an idiot. Rhubarb is not poisonous at all, just a little sour. Am I the only one who thought this? This is just going to have to go down in the “Blonde Moments of Meredith Book” right next to the chapter, “People don’t actually work underground changing the traffic signals, it’s done electronically.” Granted that chapter was written when I was young although I would rather not mention how old I was when I figured that one out.

This Rhubarb and Blackberry Yogurt Fool is a healthier adaption of the traditional Rhubarb Fool featured in Bon Appétit but just as delicious. A little tart but rightfully sweet this little treat disappeared fast and will be returning frequently in this house! If you are looking for a quick and easy way to use rhubarb for your family, try this today! This one is Mia approved.

Rhubarb and Blackberry Yogurt Fool serves 2
adapted from Bon Appétit April 1995

• 8 ounces fresh rhubarb stalks, trimmed, or 8 ounces frozen and thawed
• 1/4 cup sugar
• 4 tablespoons orange juice
• 1/2 tsp orange zest
• 2 tablespoons Grand Marnier, optional
• 1/2 cup blackberries, organic if possible
• 1 cup low-fat plain Greek yogurt, organic if possible (for an even sweeter version use vanilla greek yogurt)

Cut rhubarb crosswise into 1/2-inch slices and place in a saucepan.

Add orange juice and zest.

Uh, yeah you don’t have to do this particular step but by all means if you want to suck the orange dry be my guest.

Add sugar to the rhubarb and juice.

Cook over medium-low heat, stirring until sugar dissolves. Add blackberries and cook for 5 minutes or until the rhubarb has softened. Turn off heat.

Stir in the Grand Marnier. Transfer to a bowl and refrigerate until cold, about 15 minutes. NOTE: If you are making this for your children, add the Grand Marnier at the same time that you add the blackberries. This will give the alcohol enough time to cook out or you can leave it out all together.

To serve, add 1/4 cup of yogurt to the bottom of a cup or bowl. Top with 1/4 cup of rhubarb mixture and then place 1/4 cup yogurt on top of that. With a knife swirl yogurt and rhubarb together.

Serve and watch it disappear fast!

I can’t describe in words how good and fresh this is but maybe this picture can help you understand. Rhubarb = Awesomeness.

I’m sharing this photo with you because my grandfather, my Papa, would want me too. It sits in my bookcase and mysteriously would make it’s way to the center of the mantel when he would visit. It was his favorite photo with his favorite plane, Krazy Daisy, and he let you know it. A distinguished WWII hero, accomplished businessman, golfer, fisherman,  chocolate pie connoisseur, loved husband, father, grandfather, great-grandfather, and great-great grandfather, Paul J. Babb Jr. took flight this week to heaven. He will be missed.

I have many memories of my grandfather but my favorite is how every holiday, birthday or Sunday dinner he would steal the chocolate meringue pie. First of all, if you did not have grandmother’s chocolate meringue pie for desert he would sulk and mention the absolute failure of this travesty every ten minutes or so. I would laugh when my grandmother would say, “Oh Paul hush.” But when there was pie I kept a good eye on my grandfather as he would sneak into the kitchen when no one was looking and steal the pie. I would then try to follow him without him noticing as he hid the prized pie. He usually just put it in a cabinet but on one Christmas I found it in his underwear drawer. From then on we just made two.

I could go on for hours with stories of my grandfather and how he always tried to make everyone in his life laugh but I would be here in front of the computer for days. I cook to nourish, to love, to create and today to remember. I hope Jesus knows how to make chocolate meringue pie or he’s in for an earful.

Individual Chocolate Merigne Pies makes 4 pies
my grandma’s recipe

• 1 c sugar
• 4 Tbs flour
• 1/4 tsp Kosher salt
• 3 Tbs coco powder
• 1 c evaporated milk
• 3 egg yolks
• 1 Tbs butter
• 1 tsp vanilla
• 4 egg whites
• 1/4 cup sugar
• 1 store bought pie crust (noted my grandmother makes her own but I’m in a hurry today)
• orange zest, optional

Sorry, I wasn’t able to take step-by-step photos today as I usually do.

1. Combine sugar, flour, salt and coco powder in a medium bowl.
2. Add evaporated milk and egg yolks and stir until combined.
3. In a small saucepan bring about 2 cups of water to boil and reduce heat to medium. Place the bowl on top of the sauce pot, creating a double broiler.
4. Add butter and vanilla to the coco mixture in the bowl and stir.
5. Stirring constantly, cook for about 5 minutes.
6. Remove from heat and pour the chocolate pie filling into four 3″ in diameter ramekins, leaving an inch of space from the top of the ramekin.
7. Once cooled, cover with plastic wrap and refriderate fpr 2 hours or overnight.
8. To make the meringue, place egg whites and 1/4 cup sugar in a stand mixer  (you can use a hand mixer as well) and beat on high until the egg whites are white and fluffy, about 3 to 5 minutes. To test, remove a beater and hold right side up. If the egg whites stay on the mixer you are done.
9. Once the pie filling is set and cold, spoon on a heaping pile of meringue on top of the filling completely covering the edge of the ramekins.
10. Place the ramekins on a baking sheet and place in a 425 degree oven for 5 to 8 minutes until the meringue is golden. Remove and set aside to cool.
11. Reduce the heat in the oven to 375 degrees.
12. On a floured surface, roll out the dough. Using your favorite cookie cutter, cut out shapes in the dough and place on an ungreesed cookie sheet. Sprinkle with sugar and Oh My Goodness, orange zest! You must try this it is Divine! I did not use the pie crust “cookies” with orange zest in the photos because my mind was somewhere else and forgot to use a timer which lead to burnt zest. Not too pretty but if I didn’t smile with joy when I dipped an orange zested pie crust into the chocolate and took a joyful bite! YUM!
    
13. Place in oven and bake for 10 to 12 minutes or until slightly golden.
14. Remove and slide one our two pie crust “cookies” in the meringue.
15. Serve and just to try it out, dash a little salt on your pie just like Papa used to do.

I wasn’t surprised when I asked my husband what he wanted for Valentine’s dinner and he said filet mignon. We don’t do flowers or cards here. No, it’s always been a good meal, break out an old bottle of wine, and talk until the sun comes up or these days pass out on the couch. Filet mignon is very simple to cook, actually. And when paired with some simple rosemary and garlic roasted potatoes and steamed green beans, you have an elegant and delicious meal in 30 minutes with little fuss.

Seared Filet Mignon serves 2

• 2 filet mignons
• kosher salt
• fresh ground pepper
• 1 tsp olive oil
• 1 Tbs salted butter cut into 2 pieces

1. Preheat oven to 400°F.
2. Bring both fillets close to room temperature.
3. Generously sprinkle each side of the fillets with salt and pepper. And nothing else! I saw someone once (I won’t mention any names You know who you are) put mustard on a filet mignon and I almost fainted. You don’t need one thing on this cut of meat it is perfect as it is.
4. Heat oil on medium high in a good, oven-safe, saute pan.
5. Place both fillets in the saute pan and sear the fillets for 3 minutes a side or until browned. Sear on the end sides as well for 1 minute each.
6. Once all of the sides are seared, place the pan in the oven.
7. Roast for 3 minutes for rare, 5 minutes for medium-rare, 6 minutes for medium and 7 minutes for medium well.
8. Place 1/2 tablespoon on each fillet and let rest for a couple of minutes before serving.

* If you wish, saute sliced cremini mushrooms with a teaspoon of olive oil in the same pan that the filet mignons were cooked in. Once caramelized, deglaze the pan with 1/2 cup of red wine and cook until the mushrooms absorb the wine. A quick and wonderful compliment to a good steak!

Rosemary and Garlic Roasted Potatoes

• 1 pound small new potatoes and blue potatoes
• 1 Tbs freshly chopped rosemary
• 1 Tbs (3 cloves) chopped garlic
• 1 Tbs extra virgin olive oil
• 1 tsp Kosher salt
• 1/2 tsp ground pepper

1. Preheat oven to 400°F
2. Slice the potatoes in half lengthwise.
3. Place in a large bowl along with the remaining ingredients.
4. Toss until the potatoes are completely covered with oil, garlic, rosemary, salt and pepper.
5. Pour onto a large baking sheet, making sure potatoes don’t overcrowd.
6. Place in oven and roast for 30 to 40 minutes until cooked through.
7. serve

Steamed green beans

Ok I cheated, I just placed 1/2 pound of washed green beans in a bowl, filled the bowl halfway with water, covered with plastic wrap and placed in the microwave for 3 to 4 minutes. Drained and tossed with a pinch of salt and a drizzle with olive oil. It’s Valentine’s Day. Who wants to clean a lot of pots and pans?

For desert… Grand Marnier Molten Chocolate Cake

So the chocolate Lava Cake has worn out it’s welcome on the foodie trend scale, I know. But it is still an easy go to desert for a special occasion when you need a quick and decedent last bite. I have used this recipe for years and it is now burned into my head. I encourage you to keep this one in your recipe stash for a long time as I have. It is from a 2004 Food & Wine issue. For tonight I have cut the recipe in half and added 1/4 cup of Grand Marnier orange liquor and 1 Tablespoon of orange zest.

Molten Chocolate Cake Food and Wine 2004

Sorry no photos of this one, it was gone just too fast.

Happy Valentine’s Day!

I know, I should be posting a recipe or a story of what the little bear has gotten herself into now but ever since yesterday my heart is hurting for west Texas. Bare with me for a moment and tomorrow I will return to normal, if there is such a thing in this house.

Ever since I can remember Big Bend has been one of the top places I wanted to see. I don’t even know what got me started. Growing up in Dallas is not any easy trip to get down there and for years no one would take me (especially not my parents who are not the outdoorsy type). As a teenager I inched my way closer and closer toward those mountains but the only view I got were from pictures. Finally in 2004, I met a musician in a Texas bar who asked me what my favorite place in Texas was and I said, “The hill country and West Texas, Big Bend to be exact. At least I think so. I’ve never been but will before I die.” His eyes got as big as the beer mug he was drinking from and said, “You don’t have to wait any longer. I’ll take you.” Then before my brain could take over with common sense (like : I don’t know this man and he could kill me in the desert and no one would know) my heart took over and I said, “let’s go!”

A couple of months later we were off and he showed me his view of Big Bend. I was astonished. It was a hundred times better than any of the photos. The smell of the air, animals I had never seen and I can’t even begin to tell the beauty or I would end up writing a book! This wild uncontrollable world has secrets and stories that seep from every rock and my husbands songs are as close as one can get to telling them. Oh yeah, did I mention I married him. It was pretty much decided after that trip that I needed to look no further. He was my home.

After that trip there was no way of never returning. It was in my blood just like it was in my husband’s who would move out there if he could. Each time we go it’s a new experience. We return to our favorite places and explore landscapes we have never seen before. It’s simply amazing. Unfortunately, with our daughter being born prematurely in 2008, we have yet to return. Hopefully, the doctors will give us the “ok” within the next year or two.

Is it just spring approaching that makes me want to run away with him to the mountains again or is it now a necessity such as breathing or eating? It’s said that we all have a certain place our hearts belong to on this earth. Mine is torn. Torn between our family’s ranch, the hill country of Texas, and Big Bend. I look forward to the day that our daughter can see it through both of our eyes and hopefully cherish it as much as I.