TWD - #11

This week's TWD recipe is Florida Pie. I describe it as a Key Lime Pie and a Coconut Creme Pie and a Lemon Meringue Pie have a threesome. I brought the pie to my parent's house this past weekend, so I received a lot of feedback. Pretty much the whole family scraped off the meringue, as did I. We're not meringue people, I suppose! The key lime layer was very good, but I would add more zest next time, because the flavor wasn't strong or tart enough for me. I liked the coconut layer, but I felt like the whole pie didn't marry well. It was an interesting pie, but overall, not my favorite.
Next week will be Madeleines, my favorite cookie!

Florida Pie

1 9-inch graham cracker crust fully baked and cooled, or a store-bought crust
1 1/3 cups heavy cream
1 1/2 cups shredded sweetened coconut
4 large eggs, seperated
1 14-ounce can sweetened condensed milk
1/2 cup fresh Key (or regular) lime juice (from about 5 regular limes)
1/4 cup of sugar
Getting Ready:
Center a rack in the oven and preheat the oven to 350 degrees F. Put the pie plate on a baking sheet lined with parchment of a silicone mat.
Put the cream and 1 cup of the coconut in a small saucepan and bring it to a boil over medium-low heat, stirring almost constantly. Continue to cook and stir until the cream is reduced by half and the mixture is slightly thickened. Scrape the coconut cream into a bowl and set it aside while you prepare the lime filling.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl beat the egg yolks at high speed until thick and pale. Reduce the mixer speed to low and beat in the condensed milk. Still on low, add half of the lime juice. When it is incorporated, add the reaming juice, again mixing until it is blended. Spread the coconut cream in the bottom of the graham cracker crust, and pour over the lime filling.
Bake the pie for 12 minutes. Transfer the pie to a cooling rack and cool for 15 minutes, then freeze the pie for at least 1 hour.
To Finish the Pie with Meringue:
Put the 4 egg whites and the sugar in a medium heavy-bottomed saucepan and heat over medium-low heat, whisking all the while, until the whites are hot to the touch. Transfer the whites to a stand mixer, fitted with the whisk attachment, or use a hand mixer in a large bowl, and beat the whites at high speed until they reach room temperature and hold firm peaks. Using a rubber spatula, fold the remaining 1/2 cup coconut into the meringue.
Spread the meringue over the top of the pie, and run the pie under the broiler until the top of the meringue is golden brown. (Or, if you've got a blowtorch, you can use it to brown the meringue.) Return the pie to the freezer for another 30 minutes or for up to 3 hours before serving.

Very Berry Fro Yo

This frozen yogurt is so good. It's sweet and tart, healthy and satisfying, and full of berries! The original recipe was in the recipe book that came with my ice cream maker, but I changed it a bit to make it healthier. Enjoy!

Very Berry Fro Yo

1/2 c skim milk

1/4 c. sugar

5 c. fat free vanilla yogurt

1 c. frozen mixed berries

1 c. finely diced strawberries

1 tsp. almond extract

Whisk milk and sugar in a mixing bowl for a minute. Add the remaining ingredients, stir well. Add to ice cream maker and churn for 25 minutes. I like to eat it as is, a bit soft. Keep in the freezer for 2 hours to harden.

I love Watermelon!

I had watermelon italian ice a few years ago, and hadn't seen it since. I knew as soon as I got the ice cream maker I'd have to make watermelon sorbet. This was just as good as I had hoped it would be! Extremely refreshing and delicious!

Watermelon Sorbet

1/2 c. sugar

1 c. water

6 c. pureed watermelon

1 tbsp. corn syrup

Juice of 1 lime

In a small saucepan, boil water and sugar until dissolved. Mix all ingredients into a large mixing bowl, and chill for 2 hours.

Add to ice cream maker mixing bowl and mix for 25 minutes.

I eat this right out of the ice cream maker, but it's good frozen long as well.

Too much chocolate?

My wonderful husband finally got me a great birthday present - an Ice Cream Maker! My birthday isn't until Wednesday, but he was too excited to give it to me. This sorbet was in the recipe book that came with the ice cream maker. It's VERY chocolate-y, but still delicious!

Dark Chocolate Sorbet

4 c. water

1 2/3 c. sugar

1/2 c. brown sugar

2 c. cocoa powder

1 tbsp. vanilla extract

Combine water and sugars in a saucepan over medium heat. Summer for 2 minutes until sugars dissolve. Transfer to a mixing bowl, stir in vanilla and chill for 2 hours.

Turn on ice cream maker, add mixture to mixing bowl, churn for 25 minutes.

Freeze for 2 hours, or eat as it comes out if you like it softer.

Weekly Menu 5.12-5.16

This week is going to be a bit short because of Mother's Day at home in Cincinnati, and my birthday, but here is what's on the menu:
Justa Fad Copycat Pizza
Caprese Burgers with Zucchini Sticks
Mamie's Chicken with Mushrooms, Creole Risotto (Guadalupe)
JJ Cooks Birthday Dinner!
Scholar's Inn Restaurant Review


Also on the Menu:
Florida Pie
Katie's Daddy's Blueberry Muffins


From the Ice Cream Maker:
Watermelon Sorbet
Dark Chocolate Sorbet
Mixed Berry Fro Yo
Cannoli Fro Yo

Mexico - #6

Thanks to my sister, Kristine, for some of tonight's commentary:

Para la cena esta noche, combiné algunas cosas para hacer mi propia versión de Huevos Divorciadazos. La comida se derive de Huevos Rancheros pero parece más interesante. Espero que te disfrutes esta comida divertida y deliciosa por lo cual se puede servir como desayuno, almuerzo o cena. La escritora de esas frases españoles es mi hermana Kristine, quien es una mujer muy bonita e inteligente.

For dinner tonight, I’m combining a few things to make my own version of Huevos Divorciadazos. This meal is derived from Huevos Rancheros, but looks, and tastes, a little more interesting! Huevos rancheros is traditionally fried eggs on top of a tortilla, covered with salsa, then served with refried beans and rice. What makes the eggs “divorced” is they are separated on the plate, and topped with different salsas, and divided by the rice and/or beans. The two salsas used are a traditional tomato salsa, and a tomatillo salsa. I added peppers and onions to this dish too, so I’d have more vegetables. I chose poblanos to go with the tomatillo salsa, and red bell peppers to go with the tomato salsa. I roasted the peppers, peeled them, and sliced them. For the rice, I made cilantro-lime rice, one of my favorite ingredients at Chipotle. I used plain black beans rather than refried, since I had those last night. I hope you enjoy this fun and festive dish, which can be a great brunch, lunch, or dinner!

Huevos Divorciadazos

½ c. tomato salsa (jarred or homemade)

½ c. tomatillo salsa (jarred or homemade)

4 eggs4 corn tortillas

1 can of black beans, drained and rinsed

½ tsp. salt

1 tsp. cumin

¼ c. chicken stock

1 cup of prepared white rice

1 tbsp. minced cilantro

1 lime, juiced

2 red bell peppers, roasted, peeled and sliced

2 poblano peppers, roasted, peeled and sliced

Tomato Salsa:

6 roma tomatoes, blanched and peeled

1 small onion, chopped

3 garlic cloves

2 jalapenos, chopped

1 lime, juiced

Salt Pepper

Add garlic, jalapenos, and onion to a food processor, pulse until finely chopped. Add remaining ingredients, pulse until it reaches desired consistency.

For the Tomatillo Salsa:

6 tomatillos, washed

1 small red onion, chopped

2 cloves garlic, chopped

Salt

Pepper

Juice of 1 lime

In a food processor, chop onions and garlic, add tomatillos and pulse until desired consistency. Season with salt and pepper, squeeze in lime juice.

Combine beans, stock, salt and cumin in a small pot set on low, cover and bring to heat.

Fry up eggs in a pan to desired doneness (no runny center for us!)

In 2 other small pans, heat salsas over low.

Plate rice and beans across the middle of the plate.

Warm tortillas, and place one on either side.

Plate one egg on each, then top with strips of peppers, and finally salsas.

Mexico #5

When I think of Mexican desserts, I think of flan, which i've made, and Mexican Wedding Cookies. I absolutely love these cookies, but I've never made them before. They're so simple and delicious! One thing I will mention, is to make sure all of the flour gets mixed in, even if you think you're overmixing a bit, if the flour isn't all mixed in, the balls will not hold their shape and will get a bit flat (which happened to a few of mine).

Mexican Wedding Cookies

2 sticks butter, softened

Zest of 1 lemon

1 cup confectioner's sugar, separated

1 tsp. vanilla extract

2 1/4 c. flour

1/4 tsp. fine salt

3/4 cup chopped pistachos, pecans, walnuts, or any other nut

Beat butter, lemon zest, and 3/4 cup of the sugar in a stand mixer for 2 minutes, until light and fluffy. Add the vanilla, mix. Stir in the flour, salt and nuts. Chill dough for 30 minutes.

Preheat oven to 375 degrees.

Roll the dough into 1" balls, place 2 inches apart on a cookie sheet. Bake for 8-10 minutes. Cool for a few minutes, then roll in remaining sugar while still warm. Place on a cooling rack.

Baja! Cooking on the Edge, Deborah M Schneider.

TWD - #10

This week's Tuesday's with Dorie recipe was chosen by my friend, Elizabeth. At first I wasn't going to make it because I had no one to make it for or give it to, but her threats didn't stop! So I made it. I did make a few changes to make it lower in fat/sugar/calories, like substituting chocolate graham crackers for oreos, using half as much peanuts and chocolate (for the ganache) and cool whip for the cream (and I used no additional sugar). I did have to keep the pie frozen though, but I actually really liked it frozen, it was like an ice cream cake. I haven't received the recipe typed up yet, but when I do I'll post it. This recipe is DELICIOUS, and I highly recommend it for a summer dessert!


Peanut Butter Torte


1 ¼ c. finely chopped salted peanuts (for the filling, crunch and topping)

2 teaspoons sugar

½ teaspoon instant espresso powder (or finely ground instant coffee)

¼ teaspoon ground cinnamon

Pinch of freshly grated nutmeg

½ c. mini chocolate chips (or finely chopped semi sweet chocolate)

24 Oreo cookies, finely crumbed or ground in a food processor or blender

½ stick (4 tablespoons) unsalted butter, melted and cooled

Small pinch of salt

2 ½ c. heavy cream

1 ¼ c confectioners’ sugar, sifted

12 ounces cream cheese, at room temperature

1 ½ c salted peanut butter – crunchy or smooth (not natural; I use Skippy)

2 tablespoons whole milk

4 ounces bittersweet chocolate finely chopped

Getting ready: center a rack in the oven and preheat the oven to 350°F. Butter a 9-inch Springform pan and place it on a baking sheet lined with parchment or a silicone mat.

Toss ½ cup of the chopped peanuts, the sugar, espresso powder, cinnamon, nutmeg and chocolate chops together in a small bowl. Set aside.

Put the Oreo crumbs, melted butter and salt in another small bowl and stir with a fork just until crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the spring form pan (they should go up about 2 inches on the sides). Freeze the crust for 10 minutes.

Bake the crust for 10 minutes, then transfer it to a rack and let it cool completely before filling.

Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, whip 2 cups of the cream until it holds medium peaks. Beat in ¼ cup of the confectioners’ sugar and whip until the cream holds medium-firm peaks. Crape the cream into a bowl and refrigerate until needed.

Wipe out (do not wash) the bowl, fit the stand mixer with the paddle attachment if you have one, or continue with the hand mixer, and beat the cream cheese with the remaining 1 cup confectioners’ sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter, ¼ cup of the chopped peanuts and the milk.

Using a large rubber spatula, gently stir in about one quarter of the whipped cream, just to lighten the mousse. Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream.

Scrape the mouse into the crust, mounding and smoothing the top. Refrigerate for at least 4 hours, or overnight; cover with plastic wrap as soon as the mousse firms.

To Finish The Torte: put the chopped chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan.

Bring the remaining ½ cup cream to a full boil. Pour the cream over the chocolate and , working with a a rubber spatula, very gently stir together until the ganache is completely blended and glossy.

Pour the ganache over the torte, smoothing it with a metal icing spatula. Scatter the remaining ½ cup peanuts over the top and chill to set the topping, about 20 minutes.

When the ganache is firm, remove the sides of the Springform pan; it’s easiest to warm the pan with a hairdryer, and then remove the sides, but you can also wrap a kitchen towel damped with hot water around the pan and leave it there for 10 seconds. Refrigerate until ready to serve.

Mexico #3

When reading through the mexican cookbooks I found in the library, I found this recipe. The author writes that this soup, or a version of it, is found on almost every restaurant's menu in Mexico. Because my goal of the country challenge is to try traditional and common recipes, I thought I'd make this one.

Sopa Azteca

soup:

3 garlic cloves

1/2 onion, peeled and cut into chunks

3 ripe tomatoes

8 cups chicken stock

salt

black pepper

4 ancho chiles

3 tbsp. vegetable oil

tortillas:

10 stale corn tortillas

oil for frying (I baked mine)

garnishes:

2 cups mexican cheese, cubed

1 avocado, diced

1/2 cup sour cream

2 cups shredded chicken

3 limes, halved

Saute' garlic, onions, and tomatoes for a few minutes. Puree with 1 cup of chicken stock.

Pour back into pot with remaining chicken stock. Bring to a low boil, add salt and pepper.

Cut chile stems off, slice into rings.

Stack tortillas, cut and fry.

Ladle the soup into a bowl, add the garnishes and serve with a lime, which should be squeezed on top right before eating.

A Cook's Tour of Mexico, Nancy Zaslavsky. St. Martin's Press: New York, 1995.

Appetizer turned Pizza!

One of my favorite appetizers is spinach and artichoke dip. I’ve made it slimmed down here, but I wanted to make a meal out of it. I decided to try to make it into a pizza for tonight! I used goat cheese as the base sauce in a few pizzas, and loved it. I figured I’d use that as the base, then layer on the spinach and artichokes. Whenever we get it out, it’s usually served with diced fresh tomatoes on top. I served it with a side salad, and also made a chicken sausage for JJ .

Spin Dip Pizza

1 pizza dough ball or premade crust

1 4oz. log of herbed goat cheese

1 red onion, sliced

10 oz. fresh spinach

1 can of artichokes in water, quartered

¼ cup grated italian blend cheese

Tomatoes, chopped

Crushed red pepper flakes

Preheat oven to 400 degrees.

Roll pizza dough out into sheet pan sprinkled with corn meal. Bake the crust for 10 minutes, or until almost cooked.

While crust cooks, wilt spinach in a large nonstick pan over medium heat.

In another pan, caramelize onion in a tbsp. of EVOO over medium-high heat. Season with salt and pepper.

Remove crust from the oven, crumble with goat cheese, then use a spatula to smear it all over. Top with onions, then spinach, artichokes, and finally cheese. Bake for 2-3 minutes, until cheese is melted. Remove, sprinkle with crushed red pepper flakes and tomatoes.