A few nice simple recipe to cook images I found:
π Day Pie #2, 2015
Image by djwtwo
I’ve been celebrating Pi Day with my daughters for quite a few years, and with this year being a “high precision” Pi Day (at 9:26:53am, the date and time in US ordering correspond to the first 10 digits of π, 3.141592653…), and it being my 10th anniversary at work at a company with “Math” right there in the company name I couldn’t not make a few punny pies. Unfortunately, my girls were off to Boston for the day (learning some elementary programming), so it was just me solo in the kitchen (not that they minded coming home to homemade pies, although his pecan pie is destined for my office on Monday.)
I made 4 pies this year, although 2 aren’t finished just yet (they need to set up overnight before I can put the finishing touches on; I’ll probably shoot those tomorrow.) For this one, I broke in my new Pi Pan for this one; it was a little tricky to use, and even lined with pie weights as best I could manage it slumped a bit in one spot.
Shot with my Nikon D7000 w/35mm ƒ/1.8 prime, 1/250s @ ƒ/5.6, ISO100. Lit from the left and right with SB-700s (right bounced off a silver umbrella, left shot through a white umbrella), although I didn’t make a note of the power settings the right was probably at 2x the power of the left or thereabouts. Crop and a color finishing in Aperture.
crust for 1-crust pie (use your favorite recipe or a decent store-bought crust; this is a simple 3:2:1 flour:fat:liquid by-weight ratio crust with a little sugar and salt added)
6 tbl. butter
1 c. packed dark brown sugar
1 tsp. salt
3 large eggs
3/4 c. light corn syrup
1 tsp. vanilla
1 tsp. bourbon
2 c. toasted chopped pecans
extra pecan halves for decoration
Line a pie plate with the crust, crimp the edges, dock it with a fork, and refrigerate the crust for at least 30 minutes. Line the crust with foil and pie weights (or dry beans) and parbake it for 15-20 minutes at 350°F. Set aside while you prepare the filling.
Set your oven to 275°F with a rack in the lower position.
Melt the butter in a double-boiler. Off the heat, add the brown sugar, salt, eggs, and corn syrup and whisk to combine. Return to the double boiler and cook until glossy and registers 130°F on an instant-read thermometer. Fold in the chopped pecans, vanilla, and bourbon, and pour the filling into the prepared crust. Decorate with the extra pecan halves if desired.
Bake for 50-60 minutes, until the filling is set at the edges but still jiggles in the middle. Allow to cool completely to room temperature before slicing.
Spinach and Ricotta Ravioli in Mushroon Sauce
Image by notesonhobbies
Hi Everyone! Here’s a simple and easy to cook Spinach and Ricotta Ravioli in Mushroom Sauce Recipe! Enjoy and Don’t Forget to Smile Before You Eat!