Chocolate Pecan Pie

Chocolate Pecan Pie is the breakfast of champions. I wrote about what I inexplicably called "Pecan Chocolate Pie" in 2009 but that recipe did not reflect my best efforts. So here is an updated version, which is a simple modification of your favorite pecan pie recipe: first, cover the bottom of the crust in broken bits of chocolate; second (and this is the part missing from the earlier recipe), add two tablespoons of cocoa to the filling. You won't be disappointed.

While we are on the subject of pecan pies, I wasn't impressed with them as a kid because the samples I tasted were inevitably pecan-poor. You know those restaurant pies with a single layer of pecans floating on top of a gelatinous mass of congealed corn syrup. It doesn't taste any better than it sounds. Fill the pie with pecans, with the corn syrup + egg mix just filling the gaps, and you have a good pie. Find some truly fresh pecans and you will find true enjoyment. My favorite pecan supplier is still Ellis Brothers: excellent quality, a choice of varieties, and very good prices.

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Eating Around Georgia Tech: Ecco

Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course)

Pressure Cooker Candied Ginger

I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b

DCA: Cava Mezze Grill

Cava is a DC area chain with light Mediterranean food. Saibal encouraged me to try lunch at their airport location and I was very happy with the experience. I ordered falafel on SuperSalad with assorted other toppings. The falafel was tasty. The SuperSalad was light, flavorful, and very easy to eat. Overall, a healthy and enjoyable lunch, something you can't always say about airport eating.

Atlanta etc.: Marilyn Wolf's Food Blog and Restaurant Blog

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