test cook
Kit Wohl is a cookbook author and photographer. These recipes are available for anyone who would like to take them out for a test cook run. "Cooking is an art and a form of creative expression," she says. "Food is distinctive in form, color, texture, and flavor. The selection, preparation, and presentation of a meal are as creative as any art project. Best of all, it nurtures both the body and the spirit."Friday, June 09, 2006
CAMELLIA GRILL
PECAN PIE
At the river’s bend where St. Charles Avenue winds into Carrolton, Camellia Grill had enough colorful traditions as an old-fashioned diner with a matching menu to attract both locals and visitors. Pecan pie was claimed to be a magical hangover cure after a night out and would soothe any sweet tooth. Lines of eagerly waiting patrons were served by gregarious waiters with flair, flourish, and linen napkins. A seat on a counter stool was an absolutely democratic experience. On the way out, a request for the pecan pie recipe was happily fulfilled.
Camellia Grill is currently shuttered. The porch’s white columns quietly wait under oak trees for hungry friends and families. Hopefully, soon, Tulane and Loyola students, visitors to New Orleans and locals can hop the streetcar that runs past Camellia Grill and stop for a snack.
Yield: One 9-inch pie.
4 eggs
1/4 teaspoon salt
1/4 cup melted butter
1-1/4 cups light corn syrup
1-1/4 cups firmly packed brown sugar
1 teaspoon vanilla extract
1 unbaked 9-inch pie shell (see page XXX)
1 cup chopped pecans or whole pecans
Preheat oven to 350º F degrees
Beat eggs with a wire whisk or fork until foamy. Add salt, butter, syrup, sugar and vanilla. Mix well. Pour into unbaked pastry shell; top with chopped or whole pecans. Bake at 350°F for 45-50 minutes.
Remove from oven and cool on a wire rack to room temperature before cutting. Serve topped with a scoop of vanilla ice cream for pie a la mode, or add a swirl of whipped cream.
A friend and I were helping another friend prepare for her son’s wedding. Family members had been asked to contribute desserts to the rehearsal dinner, representing the bride and groom's heritages. What a lovely idea. We'd help the mother-of-the-groom by baking and keep her calm, we assured each other. Hours later, many hours, 200 individual bite-sized pies representing New Orleans were beautifully arranged on trays. Far too many it turned out, but the extras went home with the guests.
Now, whenever we feel an excess of ethusiasm overtaking any of us, the words PECAN PIE are guaranteed to slow us down for a little more consideration.
Now, whenever we feel an excess of ethusiasm overtaking any of us, the words PECAN PIE are guaranteed to slow us down for a little more consideration.
Archives
June 2006 July 2006 August 2007 August 2009 November 2009
Subscribe to Posts [Atom]