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Entries Tagged as ''
Becky Lerner is an urban forager from Portland, OR, who ate only wild plants from sidewalks, wilderness areas and yards in the city for Thanksgiving week. Her website, FirstWays.com, is a blog with tons of resources for anyone who wants to learn more, with how-to advice, safety info, and links to recommended books and expert teachers.
Tags: Heard on the Show, Past Shows by Kim
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Train talks to Kim about life on the road and their new album Save Me, San Fransisco.
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Tags: Celebrity Interviews, Heard on the Show, Past Shows by Kim
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Bourbon Chocolate Pecan Pie……………….
1/4 cup (1/2 stick) unsalted butter
2 ounces unsweetened chocolate
3 large eggs
1 cup sugar
3/4 cup dark corn syrup(Karo)
1/2 teaspoon Adam’s Best Vanilla Extract
3 tablespoons bourbon(Kentucky only either Jim Beam or Maker’s Mark)
1/4 teaspoon salt
11/2 cups pecan halves
Preheat your oven to 350degrees!
Start by melting the butter and the chocolate together in a double boiler. Next, in a bowl, mix the eggs, sugar, dark corn syrup, bourbon, vanilla and salt with a whisk. Set aside. Remove the melted butter and chocolate from the double boiler and allow it to cool slightly. (While the chocolate/butter mixture is cooling) Roll out your crust and place it in an ungreased pie pan. Place the pie shell into the fridge to firm up. It is best to let the dough rest before it bakes. This will prevent it from shrinking in the oven.
When the butter and chocolate mixture is cooled a bit, whisk it into the egg and syrup mixture. Remove the crust from the fridge. Arrange your pecans in the bottom of the pie shell/crust. Pour the egg mixture over the pecans.
Place the pie in the preheated oven on the middle rack. Bake for 45 minutes. The center will puff slightly and the pie will be set.
Remove, cool completely!! Slice into desired portions. Some say 8, why not cut it into 4?
Serve with Vanilla Whipped Cream or Vanilla Ice Cream………hold on, this is yummoliciousness at it’s finest…
© Chef Ethan R. Holmes
All Butter Crust for Sweet and Savory Pies (Pâte Brisée)
• 2 1/2 cups all-purpose flour, plus extra for rolling
• 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
• 1 teaspoon salt
• 1 teaspoon sugar
• 4 to 8 Tbsp ice water
METHOD
1 Cut the sticks of butter into 1/2-inch cubes and toss with about an 1/8 of a cup of flour. Warp in Parchment paper and then plastic wrap. Place in the freezer for an hour.
2 Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, add a little more water and pulse again.
3 Remove dough from machine and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.
4 Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
5 Add filling to the pie.
6 Roll out second disk of dough, as before. Gently place onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.
Tags: Heard on the Show, Past Shows, Your Thoughts by Kim
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Deirdre Fishel has been writing and directing documentaries and dramas for almost twenty years now . Her feature film, RISK, premiered at Sundance,. Her groundbreaking documentary STILL DOING IT:The Intimate Lives of Women OVer 65 was sold to 15 countries around the world and was followed by the book STILL DOING IT (co-authored with Diana Holtzberg) which has just come out in paperback. Her latest doc, Sperm Donor X –which follows 4 diverse women who set out on a path they never imagined, to parent solo using donor sperm–will be released in 2010. Visit her online at stilldoingit.com.
Tags: Heard on the Show, Love and Romance, Past Shows by Kim
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Neil Strauss is the six-time New York Times best-selling author of The Dirt with Mötley Crüe, How to Make Love Like a Porn Star with Jenna Jameson, and The Long Hard Road Out of Hell with Marilyn Manson. His books, The Game and Rules Of The Game, for which he went undercover in a secret society of pickup artists for two years, made him an international celebrity and an accidental hero to young men around the world. The Game is currently in production as a feature film through Lions Gate, with Rawson Thurber (Dodgeball) directing. Visit him online at neilstrauss.com.
Tags: Heard on the Show, Love and Romance, Past Shows by Kim
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A former teacher with a background in both education and psychology, nameologist Maryanna Korwitts is the author of several books including Name Power 101, Addresses Count and Cycles Count. She appears regularly on radio shows and TV shows throughout the United States and Canada. Appearances on ABC Nightline, The Today Show and FOX News featured Maryanna’s work as did articles in The Wall Street Journal, The NY Times, Chicago Magazine, The Chicago Tribune and The London Times. Maryanna lectures and conducts name-therapy workshops and seminars. In addition, she offers one-on-one intuitive sessions on names, cycles and birthdate influences, helping people better understand themselves, their life patterns and their relationships. Maryanna has been a life-long Midwesterner. She currently resides in the Chicago area. Visit her online at namestructures.com.
Tags: Heard on the Show, Metaphysical by Kim
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Mary Mitchell is the author of a nationally syndicated column, “Ms. Demeanor.” She has appeared on programs such as Today Show, CBS Early Morning, CNN, Good Morning America, Fox Style News, Working Woman, and the Lifetime network. She is founder and president of The Mitchell Organization, a consulting coaching, and training firm through which she has been conducting programs for executives and employees at all levels. She has authored several books on the subject of etiquette, including The Complete Idiot’s Guide to Business Etiquette and Class Acts, which she co-wrote with etiquette superstar Letitia Baldrige. Her books have been translated into 8 languages. Visit her online at themitchell.org.
Tags: Heard on the Show, Life, Career, Past Shows by Kim
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