Maple Pecan Pie

Ingredients: 
9 inch frozen pie crust (or you can use a graham crust but its not as good)
1 1/2 cups of pecans - about 1 cup coarsely chopped, and remainder
whole (I use much more than 1/2 cup unchopped. I just put enough
pecans in there to make sure its full of pecan deliciousness)
1 tbsp All purpose flour
1 Cup pure maple syrup (not corn syrup)
3/4 cup light brown sugar
1/4 cup sugar
3 large eggs (not extra large)
3 Tbsp melted margarine
1 Tsp. Vanilla extract

Directions:

1. Preheat oven to 350

2. Spread chopped pecans (not grounded as the batter will not seep
through) on pie crust and arrange the whole pecans on top. Set aside
(I place in fridge or freezer so that the dough does not fall apart)

3. In a medium bowl, combine the flour, syrup, sugars, eggs, margarine
and vanilla. Stir to blend and pour over nuts.

4. Bake until the filling is set and slightly puffed, about 60 minutes. Cool on a rack and
serve.

From The Kosher Revolution

My Rating:
Taste 5/5
Ease of Making 5/5
Worth it 5/5

Black Bean Soup

Ingredients:

1 lb dried black beans
4 quarts of water
1/2 cup brown rice
8 ounces pancetta or very lean unsmoked or lightly smoked bacon (I used pastrami deli ends)
2 medium onions cut into 1 inch pieces
8 large garlic cloves coarsely chopped
1 tablespoon herbes-de-provence (or equal portions oregano, thyme, marjoram, savory - can also add sage or rosemary)
1 tablespoon chili powder
1 14ounce can or diced tomatos
1 tablespoon salt (depends on saltiness of meat used)
2 tablespoons olive oil
1 1/2 teaspoons tobasco
2 tablespoons red wine vinegar

Directions:

1. Discard damaged or debris from beans and soak for 3 + hours in cold water. Drain.

2. Place beans, rice, and water into pot. Cut meat into 1/4inch cubes. Heat to boil uncovered (~20 minutes), stirring occasionally. Skim and discard foam. Reduce heat to very low, cover, and cook for 1 hour.

3. Add onions, garlic, Herbes-de-Provence, chili powder, tomatoes, and salt. Stir and bring to a boil. Reduce the heat to very low, cover, and cook for ~1 1/2 hours.

4. (i skipped this step) Emulsify the mixture with a hand blender for 5-10 seconds to thicken the mixture slightly while still maintaining its overall chunkiness

5. Mix together the oil, vinegar, and tabasco in a small bowl and add to the soup.

6. Serve and enjoy

From From Jacques Pepin "Essential Pepin" (pg 20)

My Ratings

Taste	5/5
Ease of making	3/5
Worth effort	4/5