dimanche 30 juin 2013

Key Lime Pie

I know, I have been posting many lemon/lime recipes lately... I promise, this is my last "sour post" post for a while. But since this might very well be the perfect summer dessert, I just had to share the recipe now, before summer is over.

I first ate this refreshing dessert on a warm summer night on Cape Cod. I have no idea where W's mom got the recipe, but she gladly shared it with me. And I have since done the same thing. This photo was actually taken by my friend C, who baked it for some friends (who, I'm sure, also requested this very simple recipe).

The only downside to this pie; you need to make it the night before or the morning of...

For the crust:
  • 1 1/4 cup of Graham Cookies, crushed
  • 2 tbs sugar
  • 5 tbs butter, melted

For the filling
  • 1 can condensed milk
  • 4 egg yolks
  • zest of 2 limes (or more)
  • 1/2 cup fresh lime juice (or more)

  1. Mix all the ingredients for the crust in a bowl. Press in a pie plate. Cook at 350 F during 10 minutes. Let cool.
  2. Beat the egg  yolks.
  3. Add the other ingredients to the yolks. Mix until incorporated.
  4. Poor the filling in the cooled crust. Cook at 350 F during 15 minutes.
  5. Let cool, and refrigerate for at least 8 hours. 

mercredi 26 juin 2013

Les pâtes au citron et au saumon de mon amie C.

Si vous lisez ce blog depuis quelques temps, vous savez assurément que j’adore le citron, en entrée, en plat principal et au dessert. Plus c’est citronné, mieux c’est!

Alors voici une autre recette de pâtes au citron dont m’a parlée mon amie C. lorsqu’elle était de passage à Boston il y a quelques semaines. Très simple à réaliser, cette recette est parfaite pour un soir de semaine.

Pour deux (et un lunch) :
  • 1 lbs de saumon
  • 2 ½ de pâtes courtes de votre choix
  • 1 onion, en lanière
  • 1 courgette jaune, en julienne
  • 1 courgette verte, en julienne
  • ¾ de crème à cuisson 
  • ½  tasse de parmesan
  • ½ c. à thé d’aneth
  • le zeste d’un citron
  • Le jus d’un citron (ou moins)
  • Povre

Le saumon
  1. Cuire le filet de saumon (salé et poivré) au four 15 minutes, à 450 F. Assurer vous de mettre un peu d’huile pour éviter que la peau colle sur votre plat.

Les pâtes
  1. Mettre l’eau des pâtes à bouillir. Faire cuire en suivant les directives sur la boite. Réserver ¼ de tasse d’eau de cuisson pour ajouter à la sauce, au besoin.

La sauce
  1. Faire revenir les oignons dans un peu de beurre à feu doux, au moins 6 minutes.
  2. Ajouter les courgettes, cuire 2 minutes.
  3. Ajouter la crème, cuire 4 minutes.
  4. Ajouter le parmesan, l’aneth, le zeste de citron et le poivre, et laisser cuire à feu très doux jusqu’au moment de servir. Éviter de faire bouillonner la crème.
  5. Au moment de servir, mélanger les pates et la sauce. Une fois les pâtes bien enrobées de sauce, ajouter le jus de citron et mélanger. 
  6. Servir les pâtes et accompagner d’un filet de saumon.
*** I can translate this lemon and salmon pasta recipe, upon request. ***

mardi 11 juin 2013

Chiens Chauds

When W. suggested that we make hotdogs from The Truck Food Cookbook, I was hesitant to agree as I don’t really like hotdogs. However; knowing W’s strong love for hotdogs (that’s all he ate in college) and his failure to suggest anything appealing when I ask him for dinner suggestions, I went along with it.  W and I really enjoyed the other recipes we tried from the book, so I said, “why not?”

We slightly modified the recipe based on the California Dogs from Dogtown Dogs in California. I liked it so much that I was the one who suggested to cook it again! It’s a perfect summer recipe.

Basil Mayonnaise

  • ½ cup of mayonnaise (homemade or not)
  • lots of finely chop basil (at least 1/3 cup)
  • 1 clove of garlic, minced
  • lemon juice
  • black pepper, grounded
Roasted Red Pepper

  • 1 red pepper

  • 4 of your favorite type of hot dogs
  • 4 hot dog buns, toasted
  • 1 avocado, sliced
  • Arugula
  • Dijon mustard
  • 1 red pepper

  1. Mix all five ingredients (mayonnaise, basil, garlic, lemon juice, and black pepper) to make the basil mayonnaise. Set aside.
  2. To make the roasted red peppers, set it in the oven and broil all four sides until the skins burns and bubbles (the skin should blacken), approximately, 3 minutes per side.
  3. Put the pepper in a sealed ziplock bag for at least 15 minutes.
  4. After 15 minutes, the skin should be very easy to peel off. Slice the pepper into long strips. Set aside.
  5. Grill the sausages and the buns.
  6. Once cooked, assemble the hotdogs by spreading basil mayonnaise and Dijon mustard on the bread. Top with arugula, avocado and roasted red peppers.
  7. Enjoy!
P.S. Yes – W. chose the title of this post.