Good eats: A look back at 2012 provides a smorgasbord of dishes for Good Eating's annual roundup of favorite recipes. Dig in! (Bill Hogan/Chicago Tribune) |
3. Turn the oven to 350 degrees. Pour the pie filling into the pie shell; arrange the reserved pecans over the top in a circle pattern. Bake until filling is set but has a little movement when the pie is jiggled, 50-60 minutes. If crust is baking too fast, cover with aluminum foil. Cool pie completely on a wire rack. Serve pie with butterscotch sauce and vanilla ice cream, if you like.
Nutrition information per serving:
440 calories, 31 g fat, 7 g saturated fat, 85 mg cholesterol, 39 g carbohydrates, 6 g protein, 206 mg sodium, 3 g fiber.
3-2-1 ratio pie dough
Chef Evan Kleiman of Angeli Caffe in Los Angeles uses this easy-to-work-with pie dough for her pies:
Mix 2 cups flour and 1/8 teaspoon salt together in a bowl. Work 1 cup butter (or lard or vegetable shortening) into the flour, using your fingertips or a pastry blender until most of the dough looks like crumbs the size of peas but some of the fat is still in bigger clumps, about the size of shelled almonds. Mix 1/2 cup cold water in a cup with 1/4 teaspoon fresh lemon juice; add to the dough 1 tablespoon at a time, using a fork to mix, just until the dough holds together. Gently and quickly knead the dough. Divide into two disks; wrap with plastic wrap and chill in the refrigerator to rest, at least 1 hour. Or freeze the dough for later. Makes enough for two 9-inch pies.
Southern-style burger
Prep: 15 minutes
Cook: 16 minutes
Makes: 8 patties
For the 4th of July, that most American of holidays, we riffed on an American classic: the hamburger. In one of our favorite stories of the year -- fun to do, fun to taste-test -- we offered six flavor variations, reflecting regional and ethnic cuisines. We loved each one, but this burger created by Tribune food writer Bill Daley was the favorite.
2 pounds ground chuck
8 cooked-until-crisp bacon strips, crumbled
1 onion, finely chopped
1 teaspoon each: salt, freshly ground pepper
8 hamburger buns or rolls
1 cup favorite barbecue sauce, warmed slightly
Cole slaw
Mix ground chuck, bacon, onion, salt and pepper together lightly in a bowl. Divide the meat into 8 equal pieces. Form into patties. Heat a grill to medium-high heat. Grill burgers, flipping just once, until your desired doneness. Serve on buns, topping each with 2 tablespoons barbecue sauce and a big dollop of cole slaw.
Summery grain salad with peaches
Nutrition information per serving:
440 calories, 31 g fat, 7 g saturated fat, 85 mg cholesterol, 39 g carbohydrates, 6 g protein, 206 mg sodium, 3 g fiber.
3-2-1 ratio pie dough
Chef Evan Kleiman of Angeli Caffe in Los Angeles uses this easy-to-work-with pie dough for her pies:
Mix 2 cups flour and 1/8 teaspoon salt together in a bowl. Work 1 cup butter (or lard or vegetable shortening) into the flour, using your fingertips or a pastry blender until most of the dough looks like crumbs the size of peas but some of the fat is still in bigger clumps, about the size of shelled almonds. Mix 1/2 cup cold water in a cup with 1/4 teaspoon fresh lemon juice; add to the dough 1 tablespoon at a time, using a fork to mix, just until the dough holds together. Gently and quickly knead the dough. Divide into two disks; wrap with plastic wrap and chill in the refrigerator to rest, at least 1 hour. Or freeze the dough for later. Makes enough for two 9-inch pies.
Southern-style burger
Prep: 15 minutes
Cook: 16 minutes
Makes: 8 patties
For the 4th of July, that most American of holidays, we riffed on an American classic: the hamburger. In one of our favorite stories of the year -- fun to do, fun to taste-test -- we offered six flavor variations, reflecting regional and ethnic cuisines. We loved each one, but this burger created by Tribune food writer Bill Daley was the favorite.
2 pounds ground chuck
8 cooked-until-crisp bacon strips, crumbled
1 onion, finely chopped
1 teaspoon each: salt, freshly ground pepper
8 hamburger buns or rolls
1 cup favorite barbecue sauce, warmed slightly
Cole slaw
Mix ground chuck, bacon, onion, salt and pepper together lightly in a bowl. Divide the meat into 8 equal pieces. Form into patties. Heat a grill to medium-high heat. Grill burgers, flipping just once, until your desired doneness. Serve on buns, topping each with 2 tablespoons barbecue sauce and a big dollop of cole slaw.
Summery grain salad with peaches
