beXnlog

I Love AB

I finally baked that sweet potato pie using Alton Brown's recipe - and it's awesome! The toasted pecan and maple syrup topping really make the pie; i don't think i'd like it as much without it. The texture of the pie was firm and creamy, quite the opposite of the loose and runny filling from attempt #1. Since his recipe called for plain yogurt, each bite had a tinge of tangy sourness which was a nice - you don't want each bite to just be "sweet." Perhaps this is why some reviewers claimed his pie wasn't "sweet enough," but as someone who has 32 sweet teeth (and almost just as many fillings) i found it just right. My only change to his recipe was the addition of about 1.5 T of blackstrap molasses; i only had light brown sugar instead of dark, so i added it to compensate.

Now for the bad news: i had enough filling to make 2 sweet potato pies. The recipe called for a deep dish pie shell but i used 2 regular ones instead, just filling each one a little less than normal. Since our oven is so small, i had to rotate the pies halfway through the bake time. As i was turning the baking sheet a pie slid off, face down onto the floor! I was so pissed, i'm actually still mad about losing that second pie! be exclaimed that if it was HIM that ruined the pie, he'd be dead.

Onto other news, O sent me another link, this time to a site about "Cooking for Engineers." It looks really informative and reminds me of Alton Brown. The latest recipe in the Recipe File is for "Baked Cinnamon Apples," which looks tasty. Thinking about Alton Brown-types and baked apples has me drooling for some baked apples i once made. I wrote the recipe down from "Good Eats" (but here it is online) and i must say it's the best baked apple dish i've ever encountered. The oatmeal streusel is what elevates the recipe to another level.

Maybe it's time to invest in some of AB's books, since here i am raving about 2 of his recipes. Remember, independent bookstore!

posted by beXn @ 2:58 AM