I apologise in advance that this post is a day late and not up in time for those of you who might want to make it in celebration of St. Patrick’s Day, but life has been kind of crazy these days. I just returned from a whirlwind foodie trip to London and New York (stay tuned for details and inspired recipes!) and today was my first real day back in the kitchen. I want to dedicate this recipe to my new friend Susie whom I met when I was in London: Susie is from Wexford in Ireland and the first person I turned to for some inspirations given the holiday that was approaching. One of her suggestions was Guinness Pie, which I realise meant Steak & Guinness Pie, but it got me thinking…Guinness Pie…well, what about Chocolate Guinness Pie? Heck yes!

So here it is, my Wexford inspired dessert. This one is not so much for the kiddies – although the booze should cook off in the pudding process the flavours remain and the beer adds a depth to the chocolate that makes it perfect for following up a good Steak Pie or other rich meaty dish. Sláinte Mhath and pass the pie!

chocolate guinness pie

Chocolate Guinness Pie
Servings Prep Time
1pie 45minutes
Cook Time Passive Time
45minutes 90minutes +
Servings Prep Time
1pie 45minutes
Cook Time Passive Time
45minutes 90minutes +
Ingredients
Pie Filling
  • 8 oz. semi-sweet chocolate, chopped
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1/2 tsp. salt
  • 3/4 cup whole milk
  • 1 1/4 cup Guinness
  • 3 large egg yolks
  • 1/2 tsp. pure vanilla extract
  • 1/4 tsp. cinnamon
Pie Crust
  • 1/2 cup unsalted butter - VERY cold
  • 1 1/4 cups flour
  • 1/2 tsp. salt
  • 1/2 tsp. sugar
  • 3-4 Tbsp. ice water
Pie Topping
  • 1 oz. bittersweet chocolate, chopped
  • 2 Tbsp. caramel or butterscotch
Whiskey Scented Whipping Cream
  • 1 cup whipping cream
  • 1 Tbsp. sugar
  • 1 Tbsp. Irish whiskey (Jameson's is good)
Instructions
Pie Crust
  1. Place the flour, salt and sugar in a food processor and pulse to blend. Add the butter and pulse 6-8 times or until the mixture resembles a coarse, sandy meal. Add the water one Tbsp. at a time until the mixture just comes together (if you add too much water the crust will be tough) - it should be at the point where when you pinch the mixture it sticks together. Pour the mixture onto a clean surface and press together to form a flat, round disc. Wrap in plastic and place in the refrigerator for a minimum of an hour.
  2. Take the pastry out of the fridge and let sit for 5-10 minutes. Roll out on a lightly floured surface to 1/8 of an inch thick - the circle should be large enough to over hang your pie plate by at least 2 ". Fold the pastry in half and then half again so that it forms a triangle; place the point of the triangle at the centre of your pan and unfold. Lightly press the crust into the depths of your pan.
  3. With a pair of scissors, cut the crust edge so that you have a 1 1/2 inch overlap of pastry to your pan. Fold the overhang back under the pastry so that you have a doubled edge and scallop or form as you wish. Place pie plate with crust in the freezer for at least 30 minutes - this will prevent the crust from shrinking too much when baked.
  4. Preheat oven to 350 F. When the pie crust is chilled, line the pie crust with parchment paper, wax paper, or aluminum foil. Fill at least two-thirds full with pie weights - dry beans, rice, or stainless-steel pie weights. Bake with weights for 20 minutes. Remove from oven, cool a few minutes and carefully remove pie weights. Poke small holes in the bottom of the pie crust with a fork and return to oven (without the weights) and cook for an additional 10 minutes, until the crust is golden. Cool completely before filling.
Pie Filling
  1. Whisk the sugar, cornstarch and salt in a medium saucepot. Whisk in the milk and Guinness and place this over medium heat, whisking until it reaches a full simmer and becomes thick and glossy.
  2. Remove the pot from the heat and pour this over the chopped chocolate, stirring until smooth. Have the egg yolks in a separate, smaller bowl, and whisk about a cup of the chocolate cream into the yolks, then add this and the chocolate mixture back to the pot, whisking over low heat for one minute and stir in the vanilla.
  3. Pour this into the cooled pie crust.. Cool for 15 minutes, then chill for at least 4 hours to set.
Topping
  1. Once the pie filling has set, melt 1 oz. of best quality bittersweet chocolate and drizzle across the top of the pie. Drizzle the caramel or butterscotch on top of chocolate. Refrigerate until ready to serve.
Whipping Cream
  1. Place all of the ingredients into a bowl or stand mixer and whip with an electric mixer until soft peaks form. Spoon a dollop onto each slice before serving.
Chocolate Guinness Pie
(100%) 3 ratings 5

This recipe makes me a little homesick for Toronto. Yes…Vietnamese food and Toronto are actually synonymous in my head….but then again, I associate Toronto with all of my best food experiences. My BFF, Nicole of Belly Food Style, and I used to share an amazing loft out on Queen West (back when it was a little scary and before it was cool). We were always in the kitchen together, both for work as well as just for us at home, and one of our favourite staples was this salad. Nicole’s knife skills are pretty dazzling, so she can whip this up in no time at all, but for the rest of us mere mortals, it still shouldn’t take more than 30 minutes or so to throw together.

This dish is also a great budget saver as flank steak is a relatively inexpensive cut of meat that is highly undervalued in my opinion – you simply need to know how to handle it. Firstly, cook it hot and fast so that the juices are sealed in with a good crust; second, let it rest (!) for at least 5 but preferably 10 minutes before you even think about cutting it; and thirdly, cut across the grain – you’ll easily see the striations throughout the meat and you just want to cut across, not with them. Some people insist that you have to marinate flank steak, but I disagree. Don’t get me wrong, it takes to marinades beautifully, but it is also delicious just fresh with a touch of lime, salt and pepper. Try it and see for yourself.

This one’s for you Nic! TOTD2003 forever!

vietnamese noodle salad with how to cook flank steak

Spicy Vietnamese Noodle Salad
Servings Prep Time
4servings 25minutes
Cook Time
10minutes
Servings Prep Time
4servings 25minutes
Cook Time
10minutes
Ingredients
  • 1package vermicelli rice noodles
  • 1 flank steak, large
  • 1 yellow peppers
  • 1 red pepper
  • 2cups sugar snap peas
  • 2 carrots, grated
  • 6 green onions
  • 2 limes, juiced
  • 1/2cup coconut sugar
  • 1-2Tbsp. Sambal Oelek
  • sea salt and black pepper to taste
Instructions
  1. Place the flank steak in lime juice and let marinate for 5 minutes. Remove from juice and season with salt and pepper. Sear off steak in a large frying pan or on the grill for 5-7 minutes per side or until well crusted and cooked to 'medium'. Set aside to rest.
  2. Cook the vermicelli noodles as per the package instructions - usually you boil a pot of water, remove from heat, place noodles in and let sit for 3-5 minutes or until cooked through. Drop noodles into a bowl of ice water to halt cooking, drain and set aside.
  3. In a small sauce pan, place the water, sugar, and Sambal Oelek. Bring to a boil and then reduce to medium - continue to simmer until the sauce has reduced to 2/3-1/2 of a cup. You want it to be about the consistency of thick maple syrup - much thicker than water but still easy to pour.
  4. Chop all of the vegetables into a julienne - thinly cut on the bias. Slice the flank steak as thinly as possible ACROSS the grain. NOTE: If you cut the flank steak in the direction of the grain it will be extremely tough and very unpleasant.
  5. Toss the drained noodles with the steak, vegetables and the cooled dressing. Serve and enjoy or refrigerate until needed.**
  6. **NOTE: this recipe is actually even better the day after mixing when all the flavours have had time to marry, so pack up those leftovers and enjoy for lunch!
Spicy Vietnamese Noodle Salad
(100%) 3 ratings 5
  • Caroline Hancox

    Hi Danielle, loving it over here on your blog! That noodle soup looks yum xReplyCancel

  • Caroline Hancox

    *noodle salad! ReplyCancel

This post is late, but I’m ok with that. You see, my life is crazy: I have 3 kids, 2 dogs, and a husband that I adore – all of which are big draws on my time. The kids go to an alternative family school that involves a LOT of parent participation, the dogs want my attention ALL day long, and well, every extra second I get I want to spend with that handsome fella I married almost nine years ago.

I know, by now you’re asking yourself, “what does this have to do with cookies?” Well, I’ll tell you – last week I spent Tuesday with my youngest; on Wednesday I drove 2 hours to shoot a family session, caught the ferry to Vancouver, had dinner with my sister and spent the night; Thursday morning I met my commercial client and then caught the ferry home late Thursday afternoon. When I got in, my family wanted me, dinner needed making, images needed editing, and I was ready to collapse. On Valentine’s Day I woke up realising I had to make 3 dozen gluten free sugar cookies for WJ’s class to decorate after lunch so I set about furiously baking, just running out the door tat the last second to be on time.  That night we spent our Valentine’s at the school’s family dance, thus is wasn’t until Saturday morning that I set  about icing these up and getting around to photographing my cookies for this entry. So I apologise that I’ve not gotten this up in time for you to make your own Valentine treats – I blame my family, which is fine with me because they are, after all, my heart. Besides, Easter is coming and I’ve already volunteered to decorate sugar cookie easter eggs with GG’s class – hopefully I’ll get an picture of those up before the holiday is over!

SUGAR COOKIES-0001sm

Best Ever Gluten Free Sugar Cookies
Servings Prep Time
3dozen 15minutes
Cook Time Passive Time
15minutes 0minutes
Servings Prep Time
3dozen 15minutes
Cook Time Passive Time
15minutes 0minutes
Ingredients
Gluten Free Sugar Cookies
  • 2cups GF flour mixture**
  • 2cups rice flour
  • 1 tsp. baking powder
  • 1/2tsp. salt
  • 1cup unsalted butter or lard, room temperature
  • 1cup sugar, organic white
  • 1/2cup coconut or brown sugar, packed
  • 2 eggs, large
  • 1 1/2Tbsp. pure vanilla extract
  • 1tsp. organic lemon zest
Royal Icing
  • 1lbs. icing sugar, sifted
  • 5Tbsp. meringue powder
  • 1/3cup water
Instructions
Cookies
  1. Preheat oven to 325 F.
  2. Sift flours, baking powder and salt into a mixing bowl - set aside.
  3. With an electric mixer, cream the butter (or lard) and sugars together until the mixture is light and fluffy. Add the eggs, vanilla and lemon zest - continue to beat until well combined.
  4. With beaters on low, add in the flour mixture slowly until the dough is cohesive and can be brought together.
  5. Split the dough into three balls and wrap in plastic to prevent the dough from drying out. Roll out each ball between two sheets of parchment paper, cut out with desired shapes and transfer to parchment lined cookie sheet. Gather scraps, roll out again and repeat cutting process until cookie sheet is full. Repeat with other balls of dough.
  6. Once you have a full sheet, bake for 12-15 minutes or until the centres are firm and the edges of the cookies JUST start to colour.
  7. Cool completely before icing.
Icing
  1. Place all ingredients into the bowl of a mixer fitted with whisk head attachment. Mix on medium low speed until the icing is thick and glossy. If it seems too thin, add more powdered sugar - if too thick, add water sparingly until proper thickness is achieved.
  2. Store icing immediately in an airtight container - icing will harden quickly if exposed to air.
  3. To ice the cookies, first outline the shapes and then "flood" the inside (you may want to add a touch more water to thin the icing for flooding)
  4. **I've used Celimix here, but feel free to substitute with your favourite GF flour blend
Best Ever Gluten Free Sugar Cookies
(100%) 1 rating 5