Saturday, April 17, 2010

key lime pie

5 TBS butter, melted
1-1/2 cup graham cracker crumbs

1can (14-ounce) sweetened condensed milk
1/2 cup Key lime juice
2 tsp grated lime zest
2 egg yolks

2 eggs, separated, use only whites of 2 eggs
1/4 tsp cream of tartar
1/4 cup sugar

Preheat the oven to 350 degrees.

For the crust, combine ingredients and pat down into a 9-inch pie pan. Bake for 5 to 10 minutes.

In a medium bowl, combine the condensed milk, lime juice, and 1 teaspoon zest; blend in the egg yolks. Pour the filling into the crust.

For the meringue, beat the egg whites with the cream of tartar until soft peaks form. Gradually beat in the sugar and remaining teaspoon zest until the mixture is stiff. Spread the meringue over the filling; spread it to touch the edge of the crust all around. Bake for 12 to 15 minutes, or until the meringue is golden brown.

Cilantro hummus

I went hummus crazy a few yrs ago when I tried Mediterranean sandwich at Panera for the first time. Panera needs no introduction for bread loves all over the east coast. The sandwich had nothing fancy to it but whatever simple staple they use, it is pretty awesome in itself.
Coming back to hummus, I ordered this separately at Panera's just to speculate & get to the bottom of " what really makes this so great!". A few tries to perfect this led to an amazing sense of pride of actually bringing the taste close to the original. Check it out to believe it!
Pic coming soon...

1 (15 oz) can chickpeas drained ( to cut down on sodium)
2 jalapeno, finely minced
2 pinches, red pepper flakes
juice of one lime
1/2 bunch cilantro chopped
2 tbs tahini ( sesame oil)
1 tbs extra virgin olive oil
1/2 small garlic clove

Process the chickpeas, cilantro and garlic until well blended and smooth. Add the rest of the ingredients and mix well. Transfer into a serving bowl, make a well and drizzle lightly with olive oil. Serve with pita chips or a spread to subs and sandwiches.

G's note: this can be stored up to 3 days in the refrigerator.