Chef Chuck's Lemon Ricotta Pie

Torta di Ricotta al Limone


A delicate and soft ricotta pie with fresh lemon, melted chocolate and a buttery crust. A perfect dessert for a summer evening that will surely stimulate your taste buds. The texture was like a fluffy cheesecake.


Lemon Ricotta Pie
Dough
8 tablespoons butter, room temperature
2 cups flour
1/2 cup sugar
1 egg plus 1 egg yolk
rind of 1/2 a lemon
pinch of salt


Filling
1 1/2 cups ricotta
1/2 cup sugar
1 tablespoon flour
2 eggs
rind of 1/2 a lemon
juice of 1/2 lemon
pinch of salt
1/2 cup dark chocolate
powdered sugar for dusting


Prepare dough in a mixer or by hand. Blend butter and flour then add sugar and pinch of salt. Add 1 egg and 1 egg yolk reserving egg white to brush on pastry strips. Refrigerate for 30 minutes.


Filling
In a mixer blend ricotta till smooth, add sugar, flour, 2 egg yolks, rind and juice of half a lemon, and a pinch of salt. Beat egg whites till stiff, gently fold in batter.
Roll dough out on a floured board, it may break but once in the 8 or 9 inch pan it can be patched easily using your fingers! Add chocolate on top of dough, then fill with ricotta mixture. Add pastry strips and brush with remaining egg white. Bake at 350 degrees for 35-40 minutes, till golden brown. Sprinkle with powdered sugar, refrigerate then serve.

Chef Chuck's Mini Pecan Pies

Torta di Noci


A mini pecan pie is the perfect dessert, sweet and nutty with a flaky crust. Who needs the whole pie when these bite size goodies are just the right size.


Mini Pecan Pies


Dough


3 ounces cream cheese, room temperature
1/2 cup butter, softened
1 cup flour


Filling


1 cup pecans, chopped
1 egg
1 tablespoon butter, melted
3/4 cup brown sugar
confectioners sugar, for dusting


Dough: In a mixer blend together cream cheese, butter and flour to make a dough. Place on floured board and kneed to make a smooth ball. Cover with plastic wrap. Either take 1 teaspoon of dough and form each cup with your fingers, or roll out and cut out 1 1/2 inch circles to form in each cup. It is a sticky dough, use just a little flour when rolling out.
Filling: Combine all ingredients, fill each cup half full, using about 1 teaspoon of filling. Bake at 375 degrees for 20 minutes. Cool on rack, freezes well in air tight containers. When cooled sprinkle with confectioners sugar.
Makes 24

Chef Chuck's Chicken Pot Pie

Torta di Pollo

A hearty and healthy chicken pot pie, is the perfect comfort food. Flaky butter crust, lots of vegetables, chunks of chicken and a light flavorful gravy makes this recipe satisfying.

Chicken Pot Pie
Filling
2 organic chicken breasts
5 tablespoons olive oil
2 tablespoons butter
3 carrots, diced
3 celery stalks, diced
1 onion, diced
2 potatoes, diced
8 mushrooms, diced
4 small garlic cloves, minced
1 cup peas
1 1/2 cups organic chicken broth
1/4 cup heavy cream
3 tablespoons flour
1 teaspoon dried oregano
salt and pepper to taste

Crust
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
2 sticks cold butter
8 tablespoons ice water
1 egg white, beaten

Wash and pat dry chicken breasts place on a baking pan, coat with olive oil and salt and pepper both sides. Bake at 375 degrees for 25 minutes. Cut chicken into small chunks, set aside. In a large frying pan heat 3 tablespoons olive oil and butter saute carrots, celery, onions, potatoes and salt for about 5 minutes. Add mushrooms, garlic, peas and pepper, saute 5 minutes. Add cooked chicken, pour in chicken broth, heavy cream and oregano, slowly add flour to make a gravy. Add more broth if too thick.
Using a food processor combine flour, salt and baking powder, pulse. Add cold butter in small chunks, add 1 tablespoon water at a time. Knead on floured board for a minute, cut in half, and roll out one half to fit your pie pan. Pour in chicken mixture and roll out the rest of the dough for the top. Make a few air holes in dough then brush with egg whites and bake at 375 degrees for 30 minutes or until crust is golden brown.

Chocolate Cream Pie

Let's take a hike in the peaks and valleys, I see CHOCOLATE ahead!!

Chocolate Cream Pie
2 1/2 cups flour
2 tablespoons sugar
1 teaspoon sea salt
1 cup (2 sticks) cold butter
10-12 tablespoons cold water
4 or 6 ounce box of chocolate pudding
1 cup heavy cream
2 tablespoons confectioners sugar
1 ounce chocolate


Combine dry ingredients in a processor and pulse a few times. Add butter in small pieces (1/2 tablespoon) at a time then add cold water, pulsate for no more then 1 minute. Knead on floured board a few minutes cut in half and wrap in plastic wrap, makes two crusts. Let rest in refrigerator for 1 hour remove and let sit on board for 15 minutes. Sprinkle flour on board and roll out to fit pie dish, poke fork holes into bottom and sides of crust to eliminate air bubbles. Bake 375 degrees for about 12-15 minutes, till golden brown. Cool pie on rack.

Filling: Make pudding according to directions. Fill cooled pie shell and let rest for 15 minutes then put in refrigerator for at least 2 hours. I like the pudding you cook on the stove. Or you could make your own pudding!


Whip Cream: Beat heavy cream in an electric mixer on high speed add confectioners sugar a little at a time whip till soft peaks form. Using a pastry bag decorate your pie with the whip cream or scoop on with spoon. Shave your favorite chocolate on top. Serves 8


OK, I admit, I am a chocoholic! You will see that in the future, no doubt! Chocolate cream pie is so creamy, smooth and refreshing it is truly a comfort food anytime of the year. This pie is always a crowd pleaser at my house, and our biggest fan is Michael, our sons, favorite. I love dessert but they don't hang around to long in our home! Chocolate cream pie is an American dessert but if you add Galliano (a sweet herbal liquor) and minus the whip cream you will have an Italian cream pie.