Pistachio Frozen Yogurt

Who wouldn't love pistachios, honey, and brown sugar?  I don't care what they're baked into, dusted onto, or coated with--I could never get enough of these little green earthly delights.  And since this post is all about incorporating them into frozen yogurt, I also have a confession to make: I'm utterly and completely swept in the current "fro yo" craze.  So why not make my own?

With Greek yogurt as its base, this dessert is packed with protein and calcium . . . and oh! It's also delicious. 

Whether it's ice cream or frozen yogurt, cold and velvety desserts transport me without fail to summertimes-gone-by, beach-side ice cream stands, and an old-time Coney Island.  (Not to mention the related lovely pistachio treats at Gulluoglu's Coney Island Ave location.)  Thanks for this wonderfully beautiful and sad song, Lou Reed: "Coney Island Baby."

Pistachio Fro Yo:

--2 c. Greek yogurt (low-fat yogurt, rather than the no-fat variety, works best)

--1/2 c. chopped pistachios

--1/4 c. honey

--1/4 c. light brown sugar

Could this be any easier?  Mix ingredients together and pour into an ice cream maker (frozen to manufacturer's instructions) for approximately 30 minutes, or until thick and ready to be eaten.

And if you really like honey (like I do), you can make a honey-cinnamon sauce as a super sweet topping.  Combine 1/4 c. honey and 1 tsp. cinnamon.  Pour on top of fro yo and dust with pistachios.

Crustless Kale Quiche and Sweet Potato Chips

I love leafy greens, especially in the Spring and Summer.  And while I couldn't do "kale only" meals (I need more variety!), I've taken on the challenge of incorporating more of this curly-leafed veggie into some dinner dishes.  

This crustless quiche is super delicious and super easy.  I love a traditional flaky butter crust (don't get me wrong), but this version is a bit quicker and healthier.  A simple blend of eggs, parmesan, kale, andouille sausage, and almond milk, this quiche makes for a great breakfast, lunch, and dinner.  And it keeps pretty well in the fridge, too. 

And if I haven't mentioned it before, I *love* sweet potatoes.  So what better to pair with this egg-based dinner than some homemade sweet potato chips?  For these, I made a salty & spicy "rub" to stand up against the andouille, but you could coat these in any spices you like, including cinnamon & sugar for a sweet treat.  Yum.  

Although kale is featured prominently in this non-pastry pie, it's made rich and spicy with the eggs and andouille.  On that note, here's Tom Waits' "Eggs and Sausage (In a Cadillac with Susan Michelson)" from his 1975 album Nighthawks at the Diner.  

Crustless Kale Quiche:

--3 large leaves of kale, stems/center veins removed

--9 large eggs

--1 link andouille sausage

--1/3 c. unsweetened, unflavored almond milk (you could also use soy or any other dairy milk, including half & half for a richer taste)

--1/4 c. parmesan cheese, plus some for dusting

--1 tbsp. salt

--2 tsp. pepper

--1 tbsp. extra virgin olive oil

--a few sprays of extra virgin olive oil

Preheat oven to 375 degrees F.

In a food processor, pulse kale, eggs, andouille, milk, parmesan, salt, pepper, and 1 tbsp. olive oil.  Pulse until chopped and combined.  Spray olive oil into a 9" pie dish and pour egg mixture in.  Bake in top rack for approx. 50 minutes, or until center has set.  For the last 5 minutes of baking, sprinkle additional parmesan on top of the quiche.  Remove from oven and allow to cool before slicing.

Sweet Potato Chips:

--1 large sweet potato

--1 tbsp. extra virgin olive oil

--1 tbsp. salt

--1 tbsp. paprika

--1 tsp. ground coriander

Preheat oven to 375 degrees F.

Wash the sweet potato well.  I like to leave the skin on mine, but if you don't, remove it before slicing.  Using a mandoline (or a sharp knife), slice the sweet potato into very thin "chips."  Place chips in a bowl and coat in olive oil and spice mix.  On a baking sheet lined with parchment paper, arrange chips in a single layer (don't allow them to overlap--they won't get crispy!).  Bake for 10 minutes on a lower rack, and then move to the top rack for another 10 minutes for the chips to crisp.  Remove and serve.  (If you have extra chips, store in an airtight container.)

Bananas Foster Cream Pie

The last of my pie recipes (at least for a little while), this one's a southern summer favorite with a New Orleans-style twist.  This banana cream pie features all the makings of a Bananas Foster dessert: rum, brown sugar, butter, and cinnamon.  If you're in the market for a truly traditional pie, here's a great recipe from Bon Appétit.  But if you've been dreaming of the Crescent City and a dessert trip to Brennan's (the NOLA restaurant whose claim to fame is the original Bananas Foster), this pie's for you!

Since this sweet treat is an homage to both the American South and the charm (and heat!) of New Orleans in the summertime, I'm pairing this pie with the Band's "Down South in New Orleans," famously performed in Martin Scorsese's 1978 classic film, The Last Waltz.  (You haven't seen it, you say?  You just may be missing the greatest rock 'n' roll film of all time.)  

Crust:

--1 c. crumbled graham crackers

--1 c. crumbled Nilla wafers

--1/2 c. dark brown sugar

--1/2 stick unsalted butter, chilled and chopped

--1/2 ripe banana

--1 tsp. cinnamon

Preheat oven to 375 degrees F.

Place all ingredients in a food processor and pulse until the dough begins to pull up from the sides.  Press into a pie pan and bake for approx 20 minutes, or until set.  Remove and allow to cool. 

Pie Custard Filling:

*Lightly adapted from Emeril's banana cream pie custard recipe

--6 egg yolks

--1/3 c. cornstarch

--3 c. heavy cream

--1 c. granulated sugar

--1 c. dark brown sugar

--3 shots dark rum

--1 tsp. cinnamon

--3 ripe bananas, sliced

In a large bowl, whisk the egg yolks, cornstarch, rum, cinnamon, and 1 c. heavy cream for approx. 1 minute.  Set aside.  In a large saucepan, combine 2 c. heavy cream and granulated sugar.  Heat over medium heat, and continue whisking to dissolve the sugar.  Whisk constantly once the mixture has reached a gentle boil for approx. 15 minutes.  Then slowly whisk in the egg yolk mixture and continue whisking constantly until the mixture thickens (approx. 10 minutes).  The mixture will look curdled--this is normal.  Pour into a glass bowl and cover with plastic to prevent a skin from forming on the top and allow to cool for 30-40 minutes at room temperature.  Once the custard has cooled, beat with a mixer on medium speed for approx. 5-7 minutes, or until the custard is fully thickened, smooth, and creamy.

In a large bowl, mix banana slices and 1 c. dark brown sugar.  The brown sugar will adhere to the sliced edges of the bananas, forming a brown-sugar coating.  Place coated banana slices at the bottom of the cooled pie crust, and then cover with the custard.  Refrigerate while you make the whipped-cream topping.

Brown Sugar Whipped Cream:

--2 c. heavy cream

--1/2 c. dark brown sugar

In a large bowl, beat on high speed until very stiff peaks form.  Spoon the whipped cream into a pastry bag and create a whipped cream topping (I used the star tip and made giant whipped cream stars all along the top of the pie).  You'll need to keep this refrigerated until ready to serve.  So as not to destroy the design of the whipped cream, I put four toothpicks into the pie and then cover with foil (the toothpicks hold the foil a few millimeters from the top of the whipped cream).  Allow the pie to set and chill for 4-6 hours.  

Cut and serve!  (I photographed this a bit too late, so it had turned to much more of a "pudding" than a "pie," but believe me--it was delicious!)

Toasted Coconut Macaroon Pie

Coconut macaroons are great as cookies, but it turns out they're even more delicious as pie filling.  When I think of summertime in the tropics, my mind conjures streets lined with palm trees, the soft pelting of warm rains, and intoxication of humid nights.  What could better top off this feeling than a coconut pie?

This pie is made with a vanilla wafer cookie crust (with the crunch of some macadamia nuts) and is filled with coconut, cream, and buttery white chocolate.  And one of the beauties of this pie?  It's delicious warm, chilled, at room temperature, with a dollop of freshly made whipped cream, eaten on the run . . . .

With its variety of texture and sweetness, this pie (more than most other pies) really leaves me saying ooh la la.  Here are the Raincoats, quite possibly my favorite all-girl band, singing "Ooh ooh la la la."

Crust:

--1 c. crumbled Nilla wafers

--1/2 c. chopped macadamia nuts

--3 tbsp. unsalted butter, chilled and chopped

--1/4 c. light brown sugar

Preheat oven to 375 degrees F.

Pulse all ingredients in a food processor until the "dough" begins to pull up around the edges.  Scoop into a 9" pie pan and press up onto sides.  Bake for approx. 15 minutes, or until golden colored.  Remove from oven and allow to cool.

Filling:

--14 ounces sweetened shredded coconut
--14 ounces sweetened condensed milk
--1/2 c. white chocolate pieces
--3 extra-large egg whites, at room temperature
--pinch of salt
 

 Turn the oven down to 325 degrees F.

Combine the coconut, condensed milk, and white chocolate pieces in a large bowl.  Beat the egg whites and salt on high speed until they form stuff peaks. Slowly  fold the egg whites into the coconut mixture.

Pour into the pre-baked macadamia nut pie crust and return to oven.  Bake for approx. 45 minutes, or until the coconut on top is toasted and the center is set.  

The filling is delicious.

Lemon Chess Pie

This pie is essentially just sugar, eggs, butter, and lemon . . . and yet it tastes like so much more!  I had a piece of lemon chess pie at the recently opened Whiskey Jar restaurant in Charlottesville (where I also had some delicious southern food, including creamy, cheesy mac & cheese and a blackened catfish sandwich).  Needless to say, I was inspired to make my own version of this classic southern dessert.  When I'm working with sugar and a whole lotta butter, who better to turn to for a recipe but Paula Deen?  Her "Grandmother's Chess Pie" recipe is reworked here into the crackly citrus pie I paired with a Shock Top Lemon Shandy.

While baking, the sugar and polenta (yes, there's polenta in this pie!) rise and caramelize, creating the "cookie" crust on top.  The filling is much like a lemon meringue pie, sans the meringue (my least favorite part, anyway).  What can I say?  I love egg yolks.  

Although my pie isn't as sex-infused as the Led Zeppelin II classic track The Lemon Song, this pie, like all my others, is infused with a whole lotta love.

Pie Crust:

--1 1/4 c. flour

--1/2 c. butter, cold

--1/4 c. granulated sugar (I don't always add sugar to my crusts, but I wanted this one to be super sweet)

--1/4 c. ice water (I keep mine in the freezer for about 10 minutes before use)

Pour flour and sugar into a large bowl.  Then, cut in the butter.  (You can do this by hand or in a large food processor.)  Next, pour in ice water and mix together.  The dough may feel dry at first, but don't add more water!  Continue kneading until all dry flour has been absorbed.  Finally, form the dough into a ball, flour a flat surface, and roll the dough into a rough circle.  Place in a 9" pie dish and trim the edges, leaving about 1" hanging over the dish.  Roll the remaining edges under and pinch to create a crust.

Filling:

--6 eggs

--2 tbsp. water

--3 tbsp. lemon zest

--1 tbsp. lemon extract

--2 c. sugar

--1/2 c. unsalted butter, softened

--2 tbsp. flour

--2 tsp. cornstarch

--2 tsp. polenta

Preheat oven to 325 degrees F.

In a large bowl, combine sugar, butter, flour, cornstarch, and polenta (your batter mixture).  Beat at low speed until smooth.  In a separate bowl, whisk eggs, lemon zest, and lemon extract.  Once combined, add to batter mixture and beat on medium speed for 2-3 minutes, or until combined.  Pour into unbaked pie crust.  Using foil or a pie crust shield, cover crust for 30 minutes of baking time, and then remove (you don't want your crust to burn!).  Bake pie for approx. 1 hour, or until the center is set.  Allow to cool before cutting.

The filling is so smooth, sweet, and tangy!

Strawberry Fields of Basil Pie

Fresh basil and red-ripe strawberries are some of the first signs of summer for my tastebuds.  I first tried a strawberry and Thai basil jam at the Charlottesville farmer's market a few years ago, made by Jam According to Daniel.  Soon after, I started seeing basil paired with fruit everywhere!  From other fruit preserves to Giada's desserts on Food Network, from strawberries to lemons, it seemed as if basil might be the new mint.  

I decided to combine some local May-season strawberries with some fresh Thai basil I just planted, baked inside a buttery, sugary crust, for an early summer treat.  One of my fondest memories from childhood is a scene of what seemed like endless, boundless strawberry fields, with my blonde-haired baby sister carefully leaning down to pluck strawberries into a little paper crate.  Although none of us are small enough anymore that local strawberry fields can give the illusion of magically engulfing us, something aural still might be able to create such a sensation.  Since I've already given you the Beatles' "Strawberry Fields Forever" (see my Amaretti Chocolate Pie with Strawberry Whipped Cream), I'm giving you their most colorful, playful, and magical song I know: "Lucy in the Sky with Diamonds" from their 1967 album Sgt. Pepper's Lonely Hearts Club Band (also the very first Beatles album I owned and loved).

Pie Crust:

--2 1/2 c. flour

--1 c. butter, cold

--1/2 c. ice water (I keep mine in the freezer for about 10 minutes before use)

--2 tbsp. sugar in the raw 

--1 egg, beaten (for an egg wash)

Pour flour into a large bowl.  Then, cut in the butter.  (If you have a large food processor, you can put the flour and sliced butter in and pulse until crumbly.  I do mine by hand, meaning that I use two butter knives and cut the butter into the flour until there are small, crumbly chunks of butter throughout the flour mixture.)  Next, pour in ice water and mix together.  The dough may feel dry at first, but don't add more water!  Continue kneading until all dry flour has been absorbed.  Finally, form the dough into two balls (you're making enough pie crust for a top and a bottom).  Take the first ball of dough, flour a flat surface, and roll the dough into a rough circle.  Place in a 9" pie dish and trim the edges, leaving about 1" hanging over the dish.  Repeat flouring and rolling with the second ball of dough.  Fold until ready to use (once you've put this top crust on, you'll brush the egg wash over the top--not on the crust, though!--and sprinkle sugar in the raw over the egg wash).  

Filling:

--1 c. basil, julienned (to do this, place the basil leaves one on top of the other, roll up, and then slice to create "matchstick" slices of basil)

--2 c. fresh strawberries, chopped (I chop these rather largely--typically quartering the strawberries--to create a more rustic filling)

--3/4 c. granulated sugar

--3 tbsp. cornstarch

Preheat oven to 375 degrees F.

In a large bowl, mix all ingredients.  Pour into pie shell and top with your rolled dough top.  Create a crust by pinching the top shell hanging edge underneath the bottom hanging edge.  Using a pastry brush, brush the egg wash over the top of the pie (avoiding the crust), and sprinkle with sugar in the raw.  This will give it a crunchy sugar bite when baked and also will make it sparkle!  Then make three slices in the top.  Using foil or a pie-crust ring, cover *only* the pie crust for the first 25 minutes of baking (then remove foil).  This prevents the crust from burning.  Bake pie for 45-50min, or until crush is golden and filling is bubbling.

Allow to cool before cutting.  

Top with whipped cream, ice cream, etc.

Key Lime Pie

I was in Tallahassee last weekend and picked up some Key limes at a local grocery store, entirely with the intention of making a freshly squeezed Key Lime Pie.  Key limes are tiny little citrus fruits that pack a tangy flavor.  Juicing them is time-intensive but worth it--this pie was delicious!  The Key lime filling is complemented with a lemon whipped cream and a coconut-pineapple graham crust.  

In addition to this vintage fabric remnant (featuring some palm trees, 1960s outdoor furniture, and a super mod husband & wife hosting a backyard barbecue), I'm pairing this pie with the Felice Brothers' "Forever Green".  Even though the pies themselves are more of a yellow-chartreuse in color, this song conjures the both dry and luscious land of the American South. 

Crust:

--1/2 c. sweetened grated coconut

--1 c. crumbled graham crackers

--2 tbsp. pineapple juice

--6 tbsp. unsalted butter, chopped

Preheat oven to 325 degrees F.

In a food processor, combine ingredients and pulse until the mixture begins to pull away from sides.  Press into a 9" pie pan so that mixture comes up along the sides.  Bake for 15 minutes and remove from oven to cool.

Filling:

--1/2 c. freshly squeezed Key lime juice (I like to leave a little bit of the pulp--you'll really get the bite of the limes)

--1 14 oz. can sweetened condensed milk

--3 egg yolks

--1 tbsp. sugar in the raw

First, you've gotta juice those Key limes.  Use a juicer, and then strain the juice just once to remove a portion of the pulp (while leaving some in the juice).

Then, in a medium bowl, combine lime juice, sweetened condensed milk, and egg yolks.  Whisk until combined.  Pour into cooled pie shell and bake for 15-17 minutes, or just until the custard has set.  Remove from oven and allow to cool.  Once cooled, sprinkle sugar in the raw across the top to give the pie some *sparkle*.  

Lemon Whipped Cream:

--1 c. heavy whipping cream

--1/3 c. granulated sugar

--juice of 4 lemons

In a large bowl, combine ingredients and beat on high speed until thickened.  Top that pie! 

Refrigerate leftovers--these slices will be equally delicious tomorrow.

Tex Mex Lasagna, or "The Most Interesting Lasagna in the World"

Plantains, peppers, sausage, and cheese.  I'd eat this in Texas or anywhere south of the border.  I had some of the greatest Tex-Mex for the first time at Guero's Taco Bar in Austin, TX (on S. Congress), and I often think about their delicious al Pastor enchiladas with homemade mole.  This lasagna is something a little bit different, but it's also incredibly yummy.  Almost a Latin version of the American holiday favorite of ham & scalloped potatoes, this no-noodle dinner dish is rich, creamy, and spicy on the palate.  Paired with a Dos Equis, it just might be "the most interesting lasagna in the world."

I was in Dallas a couple months ago and found a vinyl copy of the Telefones' debut album, Vibration Change at the very cool Dolly Python Vintage.  (The Telefones were a Dallas-based punk/new wave band from the early 1980s.)  In (small-scale) homage to Texas punk and my continued excitement over finding that record, here's "Living in America," a song from the album. 

Ingredients:

*Adapted from Ingrid Hoffmann's Food Network recipe

--4 ripe plantains, sliced very thinly

--4 links andouille sausage, cases removed

--1 lb. ground turkey

--2-3 tsp. olive oil

--1 jalapeno pepper, seeded and finely chopped

--1 poblano pepper, seeded and finely chopped

--3 c. Monterey jack cheese, shredded

--1 1/2 c. chicken stock

--1 c. whole milk

--1 medium yellow onion, chopped

--1 clove garlic, minced

--3 tbsp. unsalted butter

--1/4 c. flour

--3-4 tsp. salt (to taste)

--3-4 tsp. pepper (to taste)

--1 tbsp. paprika

--1 tsp. cumin

--sour cream (for topping)

--black beans (for topping)

Heat butter in a medium saucepan and add onions and garlic and allow to slightly brown.  Whisk in flour until combined.  Slowly whisk in chicken stock.  Once chicken stock has been fully whisked in, whisk in the milk.  Bring to a low boil, and then reduce heat to low.  Add 2 1/2 c. Monterey jack cheese (reserve 1/2 c. for topping).  Add peppers and season with salt and pepper.  Once cheese is combined, allow to thicken over low heat for approximately 5-10 minutes.  Remove from heat and cover with plastic until ready to use.

In a large frying pan, heat olive oil.  Combine the andouille and ground turkey.  Fry until browned and drain if necessary.  Season with salt, pepper, paprika, and cumin.  Set aside until ready to use.

Preheat oven to 375 degrees F.

Butter a 13 x 9" baking dish and layer plantains along bottom (do *not* overlap the plantains!).  Add a layer of the meat (approx. 1/3 of the mixture), and then pour cheese sauce over (approx. 1/3 of the sauce).  Repeat twice, and then end with a final layer of plantains only.  Top with the remaining Monterey jack cheese.

Bake for approximately 40 minutes, or until cheese is browned on top and sides and very bubbly (you want to be sure to cook the plantains through so they're soft).  Allow to cool and serve with black beans and a scoop of sour cream.

Cheddar Pancetta Mac & Cheese

I can't help it.  I love homemade mac & cheese.  It's so versatile, so comforting, and so cheesy!  This time, I made a cheddar sauce with pan-fried pancetta.  This salty Italian-style bacon paired fabulously with a sharp NY cheddar. 

Since it seems that I'm forever making this dish again and again (albeit in new forms!), what better song than the inimitably cheesy Dolly Parton hit, "Here You Come Again"?

Ingredients:

--1 lb. rotini pasta (you can use any noodle, really--I like to change it up for each different mac & cheese dish)

--2 tbsp. extra virgin olive oil

--8 oz. pancetta, chopped

--16 oz. shredded cheddar (I prefer sharp cheddars)

--1/2 shredded parmesan (for sprinkling)

--3 tbsp. unsalted butter

--1/4 c. flour

--1 quart milk (I used whole milk, but you can use whatever you'd like)

--1-2 tsp. salt (or to taste)

--1-2 tsp. pepper (or to taste)

--1/2 c. breadcrumbs

Preheat oven to 350 degrees F.

In a small pan, fry pancetta in 1 tbsp. extra virgin olive oil until crispy.  Set aside. 

Boil rotini until just al dente.  Strain and pour into a 13x9" baking dish.  Coat noodles with 1 tbsp. olive oil.

In a saucepan, heat butter on low.  Whisk in the flour to make a roux.  Once the flour and butter have combined, whisk in milk to make a béchamel (a simple white sauce).  Whisk in the salt and pepper.  Once the sauce is hot (but not boiling!), remove from heat and add shredded cheddar.  Continue to whisk until the cheese has been incorporated into the béchamel--now you've got yourself a mornay sauce.  Slowly mix in the pancetta.  Pour over noodles and stir to fully coat and cover the rotini.

Sprinkle breadcrumbs over the top of the dish, and bake for approx. 30 minutes, or until bubbling.  Allow to cool for a few minutes before serving.  These mac & cheese recipes always leave leftovers!

Cantaloupe Kiwi Salsa & Chicken Quesadillas

Lately I've been craving varieties of Mexican, Cuban, and other Latin American savory dishes.  Since it's high time for summertime fruit, I decided to make an easy favorite--chicken quesadillas--with a melon-infused salsa.  These quesadillas are filled with paprika-spiced pulled chicken and queso, then topped with a salsa made with fresh cantaloupe, kiwi, poblano peppers (with a bit of jalapeno thrown in), ripe avocado, and coarsely chopped cilantro.

This song may seem like too obvious a choice (and I reserve the right to pair another of their songs with a different dish quite soon!), but here's the Felice Brothers' "Run Chicken Run". . . . enjoy!

The Quesadilla:

--3 boneless, skinless chicken breasts

--1 tbsp. paprika

--1-2 tsp. salt

--1-2 tsp. pepper

--2 tbsp. olive oil

--8 medium-sized flour tortillas

--2 cups queso

In a saucepan, heat olive oil over medium heeat.  Brown chicken breasts on both sides until cooked through, approx. 5-6 minutes per side.  Remove from heat, pull apart, and place in bowl.  Season pulled chicken with paprika, salt, and pepper.

In the saucepan in which you cooked the chicken, place one flour tortilla down and top with a handful of pulled chicken.  Sprinkle generously with queso.  Top with a second flour tortilla, and fry over medium heat until bottom tortilla is crispy.  Flip and crisp the "top" tortilla.  Repeat for remaining tortillas, chicken, and queso.

The Salsa:

--1/2 large ripe cantaloupe, coarsely chopped

--2 ripe avocados, chopped

--1 kiwi, chopped

--1/2 poblano pepper, seeds removed and chopped finely

--1/2 jalapeno pepper, seeds removed and chopped finely

--1 c. fresh cilantro, chopped coarsely (or to taste preference)

--1 tbsp. salt

Mix ingredients in a large bowl.

Serve quesadillas with a lotta salsa and a scoop (or two) of sour cream.