eschewing food

January 22nd, 2011

When I was nine, Mother and I were strolling through Nob Hill in San Francisco when I suddenly punned, “If you’re a snob, raise your nose!”  Mother found this quite amusing, as did I, and we chuckled for the next couple of blocks.  That was the first and last funny thing I ever said, which is why it’s so easy to remember.

While a comedic career was not in the cards, snobbery was, especially when it comes to food, and I offer no apologies, simply because it tends to come with the territory.  The number of foods I eschew are as many as the natural ones utilized.  The eschew list includes all fast food, fast casual food and chain restaurants along with all frozen food, canned food, processed foods and facsimile foods.

Coincidentally, this eschewing is what keeps us our same svelte selves, year after year after year, and thus, clearly, food snobbery is good for one’s physique and one’s overall health.  A diet devoid of everything pre-processed or additive-ridden allows for the enjoyment of everything else that is naturally luscious and caloric; like butter, cream, and cheese.  Mother used to make tiny pecan tarts that were a mere nod to the pecans and a standing ovation for the butter, cream cheese and whipped cream that abound in these divine little bites of all-natural pleasure.

Pecan Tassies

Related Recipes

Tiny Pecan Tarts with Vanilla Chantilly

A divine celebration of nutty, buttery flavor made more so when topped with vanilla chantilly.

Makes 24 tarts.

For the pastry:

  • 1 cup all-purpose flour
  • 1 cup unsalted butter, chilled
  • 3 ounces cream cheese
  • ½ teaspoon sea salt

In a food processor fitted with a steel blade, combine pastry ingredients and process and pulse until dough forms a ball.  Wrap dough in plastic wrap and refrigerate for one hour.

Divide the dough into 24 equal pieces and use your fingers to gently pat the dough into mini tart shells or mini muffin tins.  Set aside.

For the filling:

  • 1 cup brown sugar
  • 2 large eggs
  • 2 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon vanilla
  • ½ teaspoon sea salt
  • 1 cup finely chopped pecans

Preheat oven to 350 degrees.

Thoroughly blend all filling ingredients, except pecans.  Fold in pecans.  Divide mixture between pastry shells and bake for 15-20 minutes.  Cool tarts on a rack.  When ready to serve, top each tart with a dollop of vanilla chantilly.

For the vanilla chantilly:

  • 1 cup heavy cream
  • ¼ cup confectioners sugar
  • 1 teaspoon vanilla

Whip cream until soft peaks form.  Add sugar and vanilla and continue whipping until cream is firm.  Refrigerate until ready to serve.

Copyright © Katherine Stetson, all rights reserved.