Sister 1 here. I would first like to announce that when Sister 3 and I were in New York, all we did was watch food network at the hotel. Yes, we ate here and there, but for the most part, we watched Bobby Flay compete on Iron Chef..over and over again. And speaking of cooking shows…, I finally went to FLIPBURGER in Atlanta!!! Opened by Robert Blais from Top Chef Chicago, I believe it is considered a “burger boutique,” hahaha. I had the steak tartare burger with a sous vide egg. I love saying sous vide. He he he.
Anyway, this place is amazing!! All of us loved our choices (turkey burger, regular burger, and bacon and cheddar) and the fries as well as zucchini fries were delicious. We also indulged in several drinks..namely, milkshakes!! They had a fois gras one, which I thought was interesting but not enough to try it. Matt and I split a KRISPY KREME milkshake which is exactly as it sounds (imagine that favorite glazed donut in liquid form. YUM) and Diana and Stephanie split the Pistachio, which was also really incredible. And if you can imagine, it’s all reasonably priced. Yes!!! I even saw foam on the menu. My new favorite place to eat.
In other news, we made a maple pecan tart and a pumpkin tart the day after Thanksgiving. Today, I made another maple pecan tart because it turns out the only sweet dessert my dad like IS pecan pie, so I thought it’d be great to make more of it, especially since I don’t know what the family plans to do with my leftover ingredients.
We used a pre-made pie dough because I am really bad at dough, and still have yet to get the hang of it. The recipe is from Epicurious, but I’ll post part of it here anyway:
- 3 large eggs
- 1/2 cup golden brown sugar
- 1/2 cup pure maple syrup
- 1/2 cup dark corn syrup (we used light, it seems okay)
- 1/2 stick of butter, melted
- 1/8 tsp of salt
- 1 1/2 cup coarsely chopped pecans
Preheat oven to 350 degrees. Whisk together eggs and sugar until well blended. Then whisk in maple syrup, melted butter, corn syrup, and salt. Then, stir in pecans. Pour filling into tart crust/pan (9″) and bake for 40 minutes. Before we put the tart in, we added some whole pecans on top just to make it look a little bit nicer 🙂
http://www.epicurious.com/recipes/food/views/Maple-Pecan-Tart-240422 (recipe link here!)
Hope everyone had a good thanksgiving!
HAPPY THANKSGIVING!!! Being back home with Sister 1 and Sister 3 is love. We made a pecan pie, but I’ll let Sister 1 and Sister 3 do all the fancy cooking explanations. Needless to say, I’m an expert whisker/dish washer 🙂
New discovery: college has revamped my taste buds completely to the point where a pizza slice covered in nacho cheese, grated cheese, feta cheese, avocado hummus, jalepeños, and sour cream tastes absolutely delicious. Also, french fries with whipped cream? Never has anything tasted so good. Therefore, I’m glad Thanksgiving break is coming up so I can go home and be reminded what real food is. Other than the food items mentioned above, I haven’t eaten anything that noteworthy lately. However, we’re getting Denny’s for my Writing-140 class on Monday. Mmm, breakfast foods! Which reminds me, I’m meeting some friends for breakfast in a few minutes. Gotta go! (And yes, it’s still breakfast even though it’s nearly 2 in the afternoon. Lazy sundays!)
PS I miss my sisters so so so much. Thanksgiving can’t come soon enough!!!
Today, melody and I made a pizza topped with spinach, caramelized onions, and prosciutto. honestly, I am the worst “dough” person on the face of the planet, but the pizza ended up tasting pretty good, and sister 3 had seconds (being the world’s pickiest eater, this is a VICTORY!)
for the dough, I used the recipe on the back of the Fleischman’s Pizza Yeast packet, which I guess isn’t that great because my dough was way sticky, and in the recipe, it makes no mention of any kind of “rising” which I assume is the pointed of yeast. We started with:
- Mixing 1 cup of flour, 3 tbsp of oil, 3/4 tsp salt, 1 1/2 tsp sugar, packet of yeast, and warm, warm tap water. In the step, my water might not have been hot enough, so maybe that what messed it up.
- Then, proceed to add at least 3/4 cup of flour, if not more until dough can be kneaded into a ball
- Roll it out into circle or rectangle – we chose rectangle because I learned nothing working at domino’s in high school
- And we topped it. We used a pre-made sauce (yep, bite me) and then added all the toppings. Easiest thing ever. Finished it out with mozzarella and parmesan.
- In addition, we sauteed the onions until they were brown and sweet in olive oil 20 minutes prior to making the dough. Oven should be at 425.
Man, delicious. There are not post-baked pictures of this because we were too hungry. Anyway, we’ve been finished the night with hot apple cider every night, cinnamon sticks and everything. Autumn is the best season for comfort.