Category Archives: Food

Key Lime Pie

Recipe, , , ,

8 tsp. lime zest (approx. 4 Persian limes)
1 cup lime juice (approx. 6)
8  egg yolks
2 (14 oz.) cans sweetened condensed milk

  • Grate lime zest, then halve limes and juice.
  • Beat lime zest into egg yolks until greenish.
  • Whisk in sweetened condensed milk and juice until smooth.
  • Set aside while making the crust.

11 graham crackers
3 Tbsp. sugar
5 Tbsp. butter

  • Put graham crackers and sugar in food processor and process until broken down into small even crumbs.
  • Melt butter, add to crumbs, and mix until combined.
  • Pour buttered crumbs into 9″ pie dish and press into sides and bottom to form a crust.
  • Bake empty crust at 325° F for 13 minutes.
  • Add filling and bake an additional 15-30 minutes, until pie is set and barely wiggles in the center.
  • Chill to room temperature and then refrigerate for 3 hours.

1 pint heavy whipping cream
¼ cup sugar
¼ tsp. vanilla

  • Combine cream and sugar and beat until thickened.

Muffin pan variant (makes 2 dozen):

  • Add a heaping tablespoon of crust mixture to each well of a wrapper-lined muffin pan.
  • Compact each mini-crust with the bottom of a glass.
  • Pre-bake 5 minutes at 350°F, then cool on a wire rack.
  • Fill with 1/4 cup of filling and bake 15-20 minutes at 350°F, until set.
  • Cool to room temperature, then chill at least two hours.

Source: http://www.themeaningofpie.com/2010/06/key-lime-pie/

Chicken and Apricot Tagine

Recipe, ,

1 onion, sliced
2 cloves garlic, minced
2 Tbsp. oil
8 chicken thighs
salt and pepper
1 cinnamon stick
1 can diced tomatoes
1 can chickpeas
¾ cup dried apricots
1 tsp. ginger
1½ tsp. coriander
1 Tbsp. cumin
1 Tbsp. harissa
1 tsp. saffron, soaked in ¼ cup warm water

  • Line bottom of tagine with onion and garlic, drizzle with oil.
  • Top with chicken, seasoned with salt and pepper.
  • Mix remaining ingredients and cover chicken.
  • Cook on low heat about 1 hour, until chicken is tender.

Source: http://www.foodnetwork.com/recipes/bobby-flay/chicken-and-chickpea-tagine-with-apricots-and-harissa-sauce-recipe.html and http://cooking.nytimes.com/recipes/1013108-chickpea-tagine-with-chicken-and-apricots

Harissa

Recipe,

4 oz. dried chilies (or 8 oz. fresh)
½ tsp. coriander
½ tsp. cumin
4 cloves garlic
1 tsp. salt
2 Tbsp. olive oil

  • Cover chilies in boiling water and soak for 30 minutes.
  • Toast the spices on low heat and remove when fragrant (grind the spices if using whole spices).
  • Drain the chilies and remove stems and seeds.
  • Combine the chilies, toasted spices, garlic and salt in food processor.
  • Process while slowly drizzling in olive oil, scraping sides as needed, to form a thick paste.

Source: http://www.thekitchn.com/how-to-make-harissa-cooking-lessons-from-the-kitchn-190188

Yeast Rolls

Recipe

1 cup plus 2 Tbsp. warm water
1/3 cup oil
2 Tbsp. yeast
1/4 cup sugar
1/2 tsp. salt
1 egg
3 1/2 cups flour

  • Combine water, oil, yeast, and sugar in a large mixing bowl and let rest for 15 minutes to activate the yeast.
  • Add salt, egg, and 2 cups of flour and mix well.
  • Add remaining flour slowly while mixing.
  • Divide into a dozen balls, in a greased muffin pan, and rest 10 minutes.
  • Bake in at 400°F for 10 minutes.

Cuban Roast Pork

Recipe, , ,

4 lb. pork shoulder roast
4 cloves garlic
2 tsp. salt
1 tsp. pepper
1 tsp. cumin
1 tsp. oregano
1 tsp. coriander
3 Tbsp. lime juice
3 Tbsp. orange juice
3 Tbsp. olive oil
1½ tsp. vinegar

  • Grind spices into a paste with a mortar and pestle.
  • Cut several slits into the fatty side of the pork roast, and rub half the spice mixture into the slits.
  • Mix the rest of the spice mixture with the liquids, and pour over the pork roast in a large ziplock bag.
  • Chill 8 hours or overnight.
  • Bake at 375°F until internal temperature reaches 170°F.

Slow-cooker variant:

  • Cube pork roast and add to slow cooker with all ingredients, tossing to coat
  • Cook on low for 8 hours or high for 4 hours

Cuban Black Beans

Recipe, ,

1 Tbsp. olive oil
½ onion, diced
½ green bell pepper, diced
2 cloves garlic
2 slices bacon, cut into ½” chunks
1 ½ cans black beans
½ tsp. cumin
1 tsp. salt
¼ tsp. pepper
¾ cup chicken stock or bouillon
1 bay leaf
1 tsp. vinegar

  • Heat oil and sauté vegetables and bacon
  • Add beans, stock and spices
  • Bring to a boil, then reduce heat and simmer until thickened

Source: http://cooking.nytimes.com/recipes/1013062-cuban-black-beans

Corn Cakes with Black Bean Spread

Recipe,

1 cup masa
1/2 tsp. salt
3/4 cup plus 2 Tbsp. warm water
1 cup roasted corn kernels
1 Tbsp. olive oil

  • Mix masa and salt in a medium bowl.
  • Slowly stir in water until incorporated.
  • Stir in corn, and work into dough, then cover and rest for 10 minutes.
  • Form into 8 pancakes and fry in oil in a large skillet, about 3 minutes per side, until browned in spots.

15 oz. black beans, drained and rinsed
juice from 1 lime
1/4 tsp. salt
1/4 tsp. cumin
1/4 tsp. smoked paprika

  • Pulse in food processor until almost smooth.  Add lime juice and salt as needed.

1/2 cup shredded cabbage or lettuce
1 avocado
1/4 cup salsa verde
2 Tbsp. crumbled feta or queso blanco

  • Smear corn cakes with black bean spread, and top with cabbage/lettuce, avocado cubes, salsa and cheese.

Source: https://www.washingtonpost.com/recipes/corn-cakes-black-bean-spread/15762

Peanut Butter Curry

Recipe, , ,

2 Tbsp. oil
1½ lbs. chicken breast, cubed
2 Tbsp. yellow curry paste
1 can coconut milk (13.5oz.)
1 bell pepper, diced
6 Tbsp. peanut butter
2 Tbsp. fish sauce, oyster sauce, or soy sauce (in decreasing fishiness)
3 Tbsp. brown sugar
½ cup water
1 tsp. salt
5 scallions

  1. Heat oil in wok and stir fry chicken until browned
  2. Add curry paste and cook for 5 minutes
  3. Add coconut milk, bell pepper, peanut butter, fish/oyster/soy sauce, brown sugar and water, and simmer for 15-20 minutes, until chicken is tender and the sauce is thickened.
  4. Add salt and scallions, and serve over rice.

http://foodformyfamily.com/recipes/easy-thai-peanut-chicken-curry

Cherry Pie

Recipe, , ,

2 pie crusts
2 lbs. fresh Montmorency cherries with juice (4 cups)
1 cup sugar
1/4 cup corn starch
1/8 tsp. almond extract

  • Heat cherries until simmering
  • Mix sugar and corn starch, breaking up lumps
  • Remove cherries from heat and add dry ingredients, mixing well
  • Return cherries heat and simmer until thickened
  • Remove from heat and mix in almond extract
  • Pour filling into crust-lined pie dish, top with second pie crust and seal
  • Bake at 375°F for 50 minutes, with a cookie sheet underneath to catch any filling that overflows
  • Allow to cool completely before cutting

Source: http://www.foodnetwork.com/recipes/cherry-pie-recipe-1913275

Yorkshire Pudding

Recipe,

3 eggs
1½ cup / 355 ml milk, at room temperature
¾ tsp salt
1½ c / 200 g flour
3 Tbsp beef drippings, butter, or the fat of your choice

  • Mix eggs, milk and salt
  • Slowly add flour, mixing until smooth
  • Rest batter at least 30 minutes
  • Add 1 tsp. of fat to each well in a muffin pan and bake at 450F for 5 minutes, until fat is melted
  • Quickly fill each well 1/3 full of batter and bake 20 minutes without opening the oven

Source: The Hobbit Cookbook