Barefoot Contessa is probably my favorite cooking show. If you’ve never seen it before it’s basically about this fluffy middle-aged woman living in the Hampton’s cooking for her friends and family. See figure 1. The show is sometimes so ridiculous that it’s laughable but it also has a certain charm (and lots of good food!) that keeps you coming back.
I binge watch like 2 hours every night (finals are over YASSS! lol) so I always go to sleep with like 50 things I want to cook. This week I made: asian noodle salad, asian salmon and frozen key lime pie (all Ina inspirations).
For this I followed Ina’s recipe almost exactly, except I did fry off some chicken with a bit of soy sauce. It wasn’t my favorite recipe of all time but it was a nice healthy meal. I think I’d soak the vegetables in a bit of soy sauce just to make the veggies pop. This next recipe isn’t Ina’s but it was inspired by her. I just wanted to make it a bit differently. I give you Asian Salmon, baked in foil! I just served it over rice and vegetables. I wish there was more sauce but my salmon was 1/2lb too big so maybe I should have made more, otherwise this recipe turned out great. You know me, I have a huge sweet tooth and appreciation for all things cake, pastry or pie. My favorite thing I made this week was a Frozen Key Lime Pie. I just used regular old limes since that’s all I could find and it turned out great!
Frozen Key Lime Pie
- 1 1/2 C Graham Crackers (1pkg/10 crackers)
- 1/4 C Sugar
- 1/4 C Pecans
- 6 T Unsalted Butter, melted (3/4 Stick)
- 6 Extra-Large Egg Yolks, at room temperature
- 1/4 C Sugar
- 1 Can Sweetened Condensed Milk (14 oz.)
- 2 T Lime Zest
- 3/4 C Fresh Lime Juice (4-8, depending how juicy)
- 1 C Heavy Cream, cold (1/2 pint)
- 1/4 C Sugar
- 1/4 t Vanilla Extract
- Preheat the oven to 350°F.
- Combine Graham Crackers, sugar and pecans in a food processor. Pulse until begins to get powdered. Turn it on and stream in the melted butter. Press into a 9-in pie pan.
- Bake for 10 minutes. Allow to cool.
- For the filling, add the egg yolks and sugar to a mixer and beat on high (with paddle) for about 5 minutes until creamy.
- On low speed, beat in the remaining filling ingredients.
- Pour into baked pie shell and freeze until firm. Maybe 2hrs or overnight.
- For the topping, add the heavy cream to a mixer and beat on high with whisk attachment until soft peaks form.
- Add sugar and vanilla. Beat until firm.
- Spread over frozen pie and freeze again.
- Note: you’re technically eating raw eggs. If you’re susceptible (child, elder, pregnant) then pasteurize your eggs beforehand. Heat the egg yolks over a bain-marie until it reaches exactly 160°F.