Key Lime Pie with Meringue Topping

Today is 3.14.  Pi Day.  Or Pie Day.   How will you be celebrating?  In honor of Pi Day, here's one you might like to try:  some good ol' southern Key Lime Pie.

Before we get to the recipe, we'll be taking a brief detour through the Low Country of South Carolina.  While living in the Low Country,  we were introduced to many regional foods, events,  and customs.

One of my first memories was when we'd just moved there.  My neighbor, Teresa, invited me to go with her to the Loris Bog Off.  Now Loris  is this dinky little town in Horry (that's OH-reeeee) County with about 2,000 residents.  Once a year, the town swells to 30,000 with its annual festival featuring chicken bog.  For those of you not in the know, a Bog-Off is much like a Chili Cook-Off.  Chefs prepare their own unique recipes of chicken bog and enter it in a contest.

I'd never heard of chicken bog until I moved to South Carolina.  And, like chili, there are umpteen recipes and variations.  The basics are rice (staying true to the low-country's heritage), sausage, chicken, onions, and broth.  The dish is as local as you can get. And Loris is as famous as Loris will ever be with the annual Bog-off.

Anyhow, as we're wandering around the streets of Loris I saw this group of men in suits with an old man who was going around shaking hands with everyone.  He made his way to Teresa and me, and shook our hands too.  As he walked away I learned I just shook hands with the country's oldest and longest serving US Senator:  Strom Thurmond.  He was 94 years old and campaigning for his last election.

During our five years in the Low Country, we also had the opportunity to try benne wafers, boiled peanuts, greens, grits (instant not allowed), she-crab soup, chitlins (thankyouverymuchbutiwillpassonthese),barbecue (simply called barbecue, it's vinegar-based barbecued pork) , and of course, fried chicken smothered with gravy (OK...everything was smothered in gravy!).  Coming from the west, this was a whole new world of food.

And how do you properly top off a Low Country meal?  Key Lime pie, of course!  It's another regional favorite, though not strictly Low-Country.  Oh, my.   The Southerners do know their pie!

So, in honor of Pi Day, I will share with you Paula Deen's Key-Lime Pie with Meringue Topping.

Key Lime Pie with Meringue Topping
(Paula Deen)

Pie:

1 prepared 9-inch graham cracker crust (I used Keebler brand)
1/2 C heavy cream
1/2 C freshly squeezed lime juice
2 tsp grated lime zest
1 (14-ounce) can sweetened condensed milk
3 large egg yolks
Meringue:
4 egg whites
6 TB sugar
1/2 tsp cornstarch
pinch of salt
Preheat the oven to 350 degrees.
In a medium bowl, whisk together the egg yolks and condensed milk. Stir in the lime zest, lime juice, and cream. Pour the filling into the crust and bake about 30 minutes or until firm. Remove pie from oven.
Meanwhile, in a medium bowl beat the egg whites until soft peaks form. In a second bowl, stir together the sugar, cornstarch, and salt. Add the sugar mixture, a little at a time, to the egg whites, beating between additions. Continue to beat until the sugar dissolves. Spoon the meringue over the hot pie filling. Torch the meringue to give it’s golden color; or bake for 10 to 12 minutes. Serve pie warm or at room temperature. 
 
 And, just to be clear, as Paula Deen states, "Key Lime Pie should never be green!" 

Pi Pie for Pi Day!

Are you ready for Pi Day?  3.14.  March 14....It's tomorrow!  In honor of Pi Day we made these Pi Apple Pies:

Want to make your own Pi Pie?  Here are a few of my favorite pie recipes:

Old Fashioned Apple Pie

Strawberry Rhubarb Pie

Perfect Pecan Pie

The Best Pumpkin Pie

Key Lime Pie with Meringue Topping

Flaky Buttermilk Biscuits

I've been meaning to try these biscuits for awhile now.  Every time I think of making them, I can't because I don't keep buttermilk on hand.  I know there are substitutes, but when I'm making a recipe for the first time, I like to make it the way it was written.  Anyway, once I finally remembered to buy some buttermilk, our family loved these!  They're a bit more work (especially when compared to those that pop out of cans....) but so worth it.  And, the dough can be frozen.  I made up a couple batches and put some in the freezer for another time.

Flaky Buttermilk Biscuits
(Cook's Illustrated)

The dough is a bit sticky when it comes together and during the first set of turns. Set aside about 1 cup of extra flour for dusting the work surface, dough, and rolling pin to prevent sticking. Be careful not to incorporate large pockets of flour into the dough when folding it over. When cutting the biscuits, press down with firm, even pressure; do not twist the cutter. The recipe may be prepared through step 2, transferred to a zipper-lock freezer bag, and frozen for several weeks. Let the mixture sit at room temperature for 15 minutes before proceeding.

Makes 12 biscuits

2 1/2 cups unbleached all-purpose flour (12 1/2 ounces), plus additional flour for work surface

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon table salt

2 tablespoons vegetable shortening , cut into 1/2-inch chunks

8 tablespoons unsalted butter (1 stick), cold, lightly floured and cut into 1/8-inch slices (see illustration below)

2 tablespoons unsalted butter , melted

1 1/4 cups low-fat buttermilk , cold

1. Adjust oven rack to lower-middle position; heat oven to 450 degrees. Whisk flour, baking powder, baking soda, and salt in large bowl.

2. Add shortening to flour mixture; break up chunks with fingertips until only small, pea-sized pieces remain. Working in batches, drop butter slices into flour mixture and toss to coat; pick up each slice of butter and press between floured fingertips into flat, nickel-sized pieces (see illustration at right). Repeat until all butter is incorporated; toss to combine. Freeze mixture (in bowl) until chilled, about 15 minutes.

3. Spray 24-inch-square area of work surface with nonstick cooking spray; spread spray evenly across surface with kitchen towel or paper towel. Sprinkle 1/3 cup of extra flour across sprayed area; gently spread flour across work surface with palm to form thin, even coating. Add all but 2 tablespoons of buttermilk to flour mixture; stir briskly with fork until ball forms and no dry bits of flour are visible, adding remaining buttermilk as needed (dough will be sticky and shaggy but should clear sides of bowl). With rubber spatula, transfer dough onto center of prepared work surface, dust surface lightly with flour, and, with floured hands, bring dough together into cohesive ball.

4. Pat dough into approximate 10-inch square; roll into 18 by 14-inch rectangle about 1/4 inch thick, dusting dough and rolling pin with flour as needed. Following illustrations below, using bench scraper or thin metal spatula, fold dough into thirds, brushing any excess flour from surface; lift short end of dough and fold in thirds again to form approximate 6 by 4-inch rectangle. Rotate dough 90 degrees, dusting work surface underneath with flour; roll and fold dough again, dusting with flour as needed.

5. Roll dough into 10-inch square about 1/2 inch thick; flip dough and cut nine 3-inch rounds with floured biscuit cutter, dipping cutter back into flour after each cut. Carefully invert and transfer rounds to ungreased baking sheet, spaced 1 inch apart. Gather dough scraps into ball; roll and fold once or twice until scraps form smooth dough. Roll dough into 1/2-inch-thick round; cut three more 3-inch rounds and transfer to baking sheet. Discard excess dough.

6. Brush biscuit tops with melted butter. Bake, without opening oven door, until tops are golden brown and crisp, 15 to 17 minutes. Let cool on baking sheet 5 to 10 minutes before serving.

Pecan-Crusted Chicken

I'm a wee bit obsessed with the recipes from Cook's Illustrated.  They have a proven track record in our home.  They have a sister publication, Cook's Country, which seems to print simpler, homey, more family-friendly recipes as compared to Cook's Illustrated. I haven't tried a lot from them, but this pecan-crusted chicken recipe is wonderful.

Pecan-Crusted Chicken
(Cook's Country)

• 2 large eggs
• 4 teaspoons Dijon mustard
• 3 garlic cloves, minced
• 2 teaspoons dried tarragon
• Salt and pepper
• 4 boneless skinless chicken breasts, halved horizontally (about 1/2 inch thick each)
• 2 cups pecans
• 2 slices hearty white sandwich bread, torn in pieces
• 4 teaspoons cornstarch
• 1 tablespoon dark brown sugar
• 1/8 teaspoon cinnamon
• 1 cup vegetable oil
• 1.  Adjust oven rack to middle position and heat oven to 250 degrees. Line rimmed baking sheet with wire rack. Whisk eggs, mustard, garlic, tarragon, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Add chicken, coat well, cover with plastic wrap, and refrigerate while preparing nut mixture.
  
  2.  Pulse pecans in food processor until finely chopped, with some pebble-sized pieces. Transfer to pie plate or shallow rimmed dish. Pulse bread in food processor until finely ground. Add bread crumbs to nuts and stir in cornstarch, brown sugar, 1/2 teaspoon pepper, 1/4 teaspoon salt, and cinnamon.
  
  3.  Working one at a time, remove cutlets from egg mixture, letting excess drip back into bowl. Thoroughly coat chicken with nut mixture, pressing on coating to help it adhere, and transfer to large plate.
• 
  4.  Heat 1/2 cup oil in large nonstick skillet over medium-high heat until shimmering. Place 4 cutlets in skillet and cook until golden brown on both sides, 3 to 4 minutes per side (lower heat if crust is browning too quickly). Transfer chicken to rack on baking sheet and keep warm in oven. Discard oil and solids from skillet and repeat with remaining oil and cutlets. Season cutlets with salt and pepper and serve immediately.
  
  This recipe freezes beautifully.  I make them ahead through Step 3 and then flash freeze the breasts.  On cooking day, I defrost in the fridge, and continue on with Step 4. 
  

Great Garlic Gadget

We love garlic.  My family often jokes that everything we eat has garlic in it.  That's not necessarily true, but not entirely wrong either.  We really love garlic.

I've tried out a couple garlic gadgets before, only to be disappointed.  The first was when I bought the Zyliss Jumbo Garlic Press.   Great reviews.  Sturdy product.  The only problem was that while the gadget could handle the larger cloves, my arthritic hands could not produce the extra power needed to squeeze the larger press.  That item was re-gifted.

The next gadget we tried was the Chef'n Rolling Garlic Chopper.  It was intriguing.  I don't always want garlic pressed.  Sometimes I want it chopped.  But I had a bit of trouble getting the garlic out of the contraption.  The old-fashioned knife came back out.

So, I was a bit leery when I heard about these plastic tubes that peeled garlic.  I was curious enough to put it on my Amazon wish list in case someone out there noticed and bought one for me.  Yeah, that didn't happen.

Last week, I was ordering from Amazon, but needed to add a small item in order to get free shipping.  I looked at my wish list, and put the garlic thing-a-ma-jig into my cart.  Pressed order without looking back.  Would I regret it?  Had I just wasted $9 on something that would end up at Goodwill?

No-sir-ee-bob!  (Please tell me I'm not the only one to use silly little sayings like this.  Pleeeeease!!!)

I'm soooooo happy to report that the Zak Designs E-Z Rol Garlic Peeler is THE BOMB!  Seriously.  You put a clove in the tube.  Press down (slightly), roll back and forth a couple times until it crinkles.  Take out the clove and voilà!!   IT'S PEELED!!!  How frickin' easy is that?!

I was so excited about this little doo-hickey that I recorded this little video showing how the thing works.  It's low budget, and very brief.  Just enough so you can see how absolutely easy this thing is.

OK, I sound like an infomercial. I know it.  But I really can't stress enough that if you use garlic regularly, you NEED this gadget.  NEED.  Yep, I said it.  Go get one now.  You won't be sorry.

A Thing of Beauty

I need to introduce you to my new best friend:  Beauty.  Beauty is my new upright freezer.  I planned on naming her Betty, Joy, Martha, or some other feminine food-related name.  In the end though, I found myself saying, "Hello, Beauty," every time I passed her.  So, Beauty it is.

I've been dreaming of Beauty for years.  Yes, years.  I never really thought she'd be a reality because of 1) the cost, and 2) the space.  We already have a second fridge in our organized-but-jam-packed garage.  I just didn't see a spot.

A couple months ago, I started looking at the space differently.  When you walk into the garage, there was a shelving unit filled with board games right in front of you.  Behind the shelves, was our second refrigerator.  With K getting older, I started realizing that many of these games hadn't been used in years.  I took them all down, and got rid of half our games.  Some went into our coat closet, a few went to K's room, a few to friends, and the rest to Goodwill.  With that shelving unit gone, there was now room for an UPRIGHT FREEZER.  WHOHOOOOO!!!!

I started looking around.  Read my Consumer Reports.  Debated between frost-free models and manual defrost models.  Lots of pros/cons for both. Ended up with a frost-free Energy Star rated one from Sears.  There was a Frigidaire model in competition too, but the price on the Sears model sealed the deal.   

Beauty arrived on Superbowl Sunday, just before our guests.  I couldn't wait for the game to be over.  The organizing bug was in me and was begging to come out!

I sketched and planned.  I bought some new plastic bins and labeled them.  I've cooked batches and batches of food.  I've sucked and sealed bags galore.  I bought a quarter cow.  The freezer is now full...full of pre-made meals that will make busy work day meals a dream.

Looking back at my organized freezer pics pre-Beauty, I'm amazed at how little room I actually had.    There was never room for seasonal/holiday foods.   There wasn't room for much variety.  No room for an extra bag of ice.   All that has changed!

Before Beauty:  The kitchen freezer

The kitchen freezer now has four plastic bins just for vegetarian food.  It also has a section for breakfast foods, and ice.  The door holds a whole row of juice cans.  Ice packs and yeast are on the lower door shelf.  The outside freezer (above the fridge) has berries in the door, and is waiting for the quarter cow to fill it up!

Lasagna with Pesto

How did we ever live without pesto?  And why did it take us 25 years to learn about it?  We were introduced to it at a Bloomington, Indiana restaurant we used to frequent.  Just simple pesto and pasta, but oh, so good!  That was back in the early 90s.   Turning to my can't-live-without cookbook, San Francisco Encore, I've been making pesto ever since.  
And, along with that recipe for pesto was another recipe which has been a favorite of ours for nearly 20 years:  Lasagna with Pesto.  This recipe calls for lasagna roll-ups, which is a fun way to present lasagna.  You could just as easily place the lasagna noodles flat in the pan.  But I love the ruffled edges of this dish, so I've always rolled them!

Lasagna with Pesto (San Francisco Encore)

1 lb ricotta cheese

1 ½ C freshly grated Parmesan cheese

1 C shredded mozzarella cheese

½ C minced fresh parsley

½ C minced green onion

½ tsp minced garlic

1 egg yolk

1 tsp dried basil

½ tsp marjoram

salt to taste

freshly ground black pepper

1 pound lasagna, cooked, rinsed in cold water and drained.

Pesto Sauce (see below)

Preheat oven to 350 degrees. Grease a shallow baking dish. Combine all the ingredients except noodles and Pesto Sauce. Blend well. Taste and correct seasonings. Spread some of the filling over each lasagne noodle. Roll up jelly-roll fashion. Stand vertically in the baking dish in a single layer. Spoon Pesto Sauce over the top of each roll. Cover and bake for 30-40 minutes, or until bubbly and heated through. Serve immediately.

To freeze:  I have two ways to freeze this.  One way is to make the filling and simply freeze it before you  assemble the lasagna.  This is simple, but requires more work later.  

The second way to freeze it, is to partially cook the noodles so they're still pliable enough to roll, but not quite al dente.  Line the pan with foil, assemble the lasagna, and then flash freeze the whole pan.  Once frozen, remove from dish (still in foil) and place in a freezer bag.  Remove air or vacuum pack.  To reheat, defrost, remove from bag, place back in same pan, and cook as directed.

Pesto Sauce

2 C fresh basil leaves (or 3 T dried)
½ C olive oil
2 TB pine nuts
2 cloves garlic
1 tsp salt

½ C freshly grated Parmesan cheese
2 TB butter, softened

In a food processor or blender, combine the first 5 ingredients. Transfer to a bowl. Beat in the cheese by hand, incorporating evenly. Beat in the butter.

To freeze the pesto, they recommend doing freezing it without the butter and Parmesan, and adding those in just before using it. However, I will admit that I have frozen this pesto without these ingredients, and with the butter and Parmesan. I haven't noticed much difference, so I just freeze the whole recipe!