Cook’s Corner

Easy-to-make Nutella pie is sure to take the cake

 
 
 <span class="cutline_leadin">Nuts for Nutella:</span> Cookbook author Allison Kave’s Easy Nutella Pie requires only six ingredients.
Nuts for Nutella: Cookbook author Allison Kave’s Easy Nutella Pie requires only six ingredients.
Stewart, Taboori & Chang

Dessert

Easy Nutella Pie

1 1/2 cups finely ground chocolate cookie crumbs

5 to 8 tablespoons unsalted butter, melted

2 cups Nutella

1 1/2 cups mascarpone cheese

1/4 teaspoon salt

1/2 cup chopped toasted hazelnuts

Make the crust: Crumble the cookies (Kave makes homemade for this but I settled for store-bought) into the work bowl of a food processor and process until finely ground, or whack with a rolling pin until finely crushed. Pour the butter into the crumbs and mix (hands are best for this) until the butter is fully incorporated and the texture is that of wet sand. Firmly press the crumbs against the sides of a 9-inch pie pan, then against the bottom of the pan. Chill for at least 15 minutes. Heat the oven to 350 degrees. Bake crust 10 minutes, then let it cool completely.

Make the filling: In a large bowl, using a hand mixer, or in the bowl of a stand mixer using the whisk attachment, beat together the Nutella, mascarpone and salt until light and fluffy. Spread the filling into the pie shell, cover it with plastic wrap and refrigerate until firm, about 1 hour. Top with the chopped nuts. Makes 8 servings. May be refrigerated for up to 1 week, covered in plastic wrap.

Per serving: 826 calories (66 percent from fat), 61 g fat (23.7 g saturated, 9.2 g monounsaturated), 77 mg cholesterol, 12 g protein, 59 g carbohydrate, 3 g fiber, 269 mg sodium.

Source: “First Prize Pies” by Allison Kave


Condiment

George Diamond’s Salad Dressing

1 (10-ounce) can condensed tomato soup

1/2 cup distilled white vinegar

2/3 cup vegetable oil

1/2 cup sugar

1 tablespoon dry mustard

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 small onion, peeled and grated

1 clove garlic, peeled and halved

Place undiluted soup, vinegar, oil, sugar, mustard, salt, pepper, onion and garlic in a blender or food processor. Cover and blend on high speed until puréed, about 2 minutes. Chill. Makes about 24 servings of 2 tablespoons each.

Per serving: 90 calories (61 percent from fat), 6.2 g fat (0.8 g saturated, 1.7 g monounsaturated), 0 mg cholesterol, 0.5 g protein, 8.3 g carbohydrate, 0 g fiber, 130 mg sodium.

Source: Adapted by Linda Cicero from a Chicago Sun-Times recipe


Side dish

Royal Bavarian’s German Cucumber Potato Salad

2 pounds (about 6 medium) red or white potatoes

1 medium red or white onion, peeled and diced (optional)

4 thick-cut pieces of bacon, cooked, drained and diced (optional)

1 to 2 cups peeled and thinly sliced cucumbers (optional)

3 medium dill or sweet pickles, diced (optional)

4 tablespoons vegetable oil

4 tablespoons white wine vinegar

1/2 cup beef broth

salt and pepper to taste

1 tablespoon minced parsley

Place scrubbed, whole, unpeeled potatoes in a saucepan and add enough water to cover. Cover pot and bring to a rolling boil on high heat. Reduce heat and simmer 20-25 minutes, until potatoes are cooked but firm. Drain potatoes and shock with cold running water to stop cooking. Peel while they are still hot; set aside. Cut potatoes in half lengthwise and slice into 1/8-inch-thick half moons. Place in large serving bowl, along with any of the optional ingredients you choose. Whisk together oil, vinegar and broth in a separate bowl. Mix in salt, pepper and parsley. Pour over sliced potatoes and toss gently. Chill for at least 1 hour (overnight is best). Taste prior to serving and adjust seasoning if necessary. Makes 8 servings.

Per serving: 175 calories (44 percent from fat), 8.7 g fat (1.5 g saturated, 2.6 g monounsaturated), 5 mg cholesterol, 4 g protein, 20.5 g carbohydrate, 2.4 g fiber, 266 mg sodium.

Source: Royal Bavarian Schnitzel Haus


LindaCiceroCooks@aol.com

Royal Bavarian Schnitzel Haus on the Kennedy Causeway (1085 NE 79th St., Miami) serves a tangy yet light German potato salad that makes a great dish to complement your Fourth of July barbecue.

I’ve included the recipe here, so you can try it at home if you can’t make it over to Schnitzel Haus’ tree-covered beer garden.

Start with the boiled-potato base, then add in optional ingredients like salty, savory bacon, tangy pickles, or refreshing cucumber slices.

Cookbook Corner

“I Brake for Pie” should be my bumper sticker. One of my pastimes is to search out fabulous pies at roadside stands and diners and standalone bakeries. My favorite pie sign said “Ho’ made Pie” just outside Zion National Park in Utah, and my favorite bite was a warm peach pie with a cobbler-type top with fresh peach ice cream from an orchard off Interstate 81 in Georgia.

I’d rather eat pie than cake, and so my birthday wish is always for a peach pie. Or a blueberry pie. Or a chocolate pie. So I always approach pie cookbooks with enthusiasm. Two new ones stand out:

• The Nutella Pie recipe here is from “First Prize Pies” by Allison Kave ( $29.95, Stewart, Taboori & Chang). The author entered a pie contest in Brooklyn on a whim, stole the show, then founded a successful bakeshop. These pies are approachable, inventive and enticing — 85 recipes in all — and the photos alone will make you want pie.

•  “Ms. American Pie” by Beth Howard ( $28, Race Point) is a little more kitschy with its subtitle: “Buttery Good Pie Recipes and Bold Tales from the American Gothic House,” referring to the iconic Grant Wood painting. Howard once baked pies for celebrities in Beverly Hills (Steven Spielberg liked coconut cream), but went back home to Iowa, where she runs the Pitchfork Pie Stand in the house that’s in the background of the painting. Her recipes are a fun mix of standbys like apple and Shaker lemon, but there’s also pie in a jar and slab pie plus intriguing anecdotes and name dropping.

Sleuth’s Corner

Q: My brother remembers a roasted chicken from George Diamond’s that was so juicy. Is there any way to find this recipe? It would have been in the late 1950s or before 1964. We lived in Villa Park, Ill., and maybe once a year, as a special occasion, we would be able to join the adults at George Diamond’s, usually in Antioch. My cousin and I always ordered the Mister-size steak, and everyone couldn’t believe two little girls could eat it. But my brother loved the chicken and talks about it to this day. He turns 60 in September and I’d love to surprise him.

Pam White

A: We can certainly hope someone out there can help, but it seems the George Diamond’s steakhouses — once scattered about the Midwest and in Las Vegas and California — have all closed. The founder died in 1982. The most famous George Diamond’s was the original on Wabash Avenue in Chicago, which burned down in 2006. It was known, according to a story I found in the Chicago Tribune’s archives, for its humongous salads as well as its steaks — and in your brother’s case, its chicken.

I found another online musing by a 1950s-era busboy who worked at the Antioch location. He recalled that George’s signature meal was a full charbroiled steak dinner with baked potato and salad for $1.95. The recipe here for the “French” dressing is from a December 2011 Tribune column by Bill Daley; he in turn credits the Chicago Sun-Times archives. It’s actually a lot better than the lurid orange stuff known as French dressing that was pooled over iceberg lettuce and lingers in nightmares from my college waitressing days.

Send questions and responses to LindaCiceroCooks@aol.com or Food, The Miami Herald, 3511 NW 91st Ave., Doral, FL 33172. Replies cannot be guaranteed.

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