A foolish mess...

Let me say that I think we should appreciate our Mom's on more than just one day a year...  It is an incredibly important job that is sometimes thankless.
Through terrible two's and rebellious teenage years, through laughter and tears, joy and fear... you are there for it all.
So, to every Mom out there:  Happy Mother's Day today and everyday for all that you do!
Now that I've earned my birthday and Christmas presents for next year, let's get to it.  

This weekend is Mother's Day and the Internet, food magazines, morning shows, cooking shows, even the evening news is filling the space between our ears with recipes to make for Mom...
Most of them even look really good!  But here's the problem:  MOM isn't the one making them!
(I hope!)  

More than a few of the recipes featured have ingredient lists long enough to make even the average home cook sweat under the collar, much less someone who rarely ventures into that mystical space from where food magically appears.

Key Lime Pie

Key Lime Pie.   These three little words make me sit on the edge of my seat in anticipation.  In my book, it is one of the most perfect desserts.  The fact that it is ridiculously easy gives it major bonus points. 
Growing up, I don't think I'd even heard of key lime pie.  We had apple, peach, strawberry-rhubarb, blueberry, pecan, pumpkin, lemon meringue, chocolate cream, but never key lime. 

Perhaps that is why I have developed a serious love for this barely green, barely sweet little tart.
We weren't introduced until I was able to have a proper appreciation for something so perfect in its simplicity.
My insatiable sweet tooth has been discussed on several occasions right here on this very blog and although I won't deny that I love dessert, what I do not love is desserts that are cloying.

That makes this pie the perfect sweet for me.  It is creamy and smooth,  just barely sweet with a nice tart bite that gets you right on the sides of your tongue making you immediately go back for more (or maybe that's only me).
The graham cracker crust harkens back to pre-school with it's sweet smell that makes one long for mandatory nap time.


Key Lime Tart
recipe barely adapted from America's Test Kitchen

I wouldn't dare suggest that you only make this pie with actual key limes, as most of you probably don't have access to them.  I made this filling with regular (Persian) limes and their zest.  I also tried bottled key lime juice, but preferred the juice of fresh limes for their bright, citrusy flavor.

Normally, the filling for this pie is not cooked and it sets up in the refrigerator.  I'm sure those of you that have ordered (or even made) key lime pie have found yourselves a bit disappointed on occasion.  Although the filling is set enough to slice, it can be a bit too loose.  After reading dozens of recipes, I found a solution: 
a short stint in the oven to set the filling resulted in a creamy, custard-like filling that set beautifully and sliced perfectly clean. 

-This recipe will make a 9" pie or 4 tarts (4 1/2" size)


For the filling:
4 large egg yolks
1 heaping tbsp. grated lime zest
1/2 cup fresh lime juice (about 5 - 6 limes)
1 can sweetened condensed milk (14 oz)
tiny pinch salt

Whisk egg yolks and lime zest together in a medium bowl.

After 1 1/2 - 2 minutes, your mixture should look like this.  Bright yellow - green from the lime zest.  No need for green food coloring!

Whisk in condensed milk until mixture is smooth, then whisk in lime juice.  Cover and set aside.

Now make the crust...


For the Crust
8 graham crackers, broken into pieces
5 tbsp. unsalted butter, melted and cooled
3 tbsp. sugar
pinch salt

Preheat oven to 325.   Put graham crackers in food processor and run for about 45 seconds until you have fine crumbs.   Pour melted butter over crumbs, add sugar & salt and pulse (5 -7 times should do) until you have what resembles wet sand.

Pour crumbs into pie plate, (or if using tart molds: 1/4 - 1/3 cup in each) pressing crumbs into an even layer on bottom and sides. 
Using the bottom of measuring cup makes this task much easier!
Bake crust for 13 - 16 minutes (tarts: approx. 12 minutes); remove from oven and set on wire rack. 
Do not turn off oven.

Pour filling into warm pie crust and bake 15 - 18 minutes (tarts: 10 - 12 minutes).  Remove from oven and let them cool for about an hour before refrigerating. 
Once cooled, place in refrigerator for 2 - 3 hours until chilled and set.

Top with whipped cream.

Chirmol

As many of you are fully aware, I have an exploding tomato population.  I went a bit "Little House on the Prairie" thinking I needed to sow all my seeds to get me through the long, hard winter on the farm apparently.  Well, now...  I am reaping what I have sown.   PUN. FULLY. INTENDED.

It's mass chaos back there.  I think the tomatoes get together in some sort of secret society at night while I'm sleeping, plotting to overthrow me.  One day I may wake up to them all crouched down waiting to pounce (think: Lord of the Flies).  OK, clearly I've gone off on a tangent...

Last week I made a joke about "101 things to do with tomatoes", listing all of the recipes that were likely to show up here because they are bountiful and I can barely keep up.  And while it is inevitable that more tomato recipes will appear, I would have to say in all honesty that the best thing to do with a tomato is eat it right from the plant, still warm from the sun.  Nothing beats it.

A friend of mine suggested I share a salsa recipe.  He said he's always looking for new ones to try and then another friend of mine said she needed one too, so here we are. 

There are no shortage of salsa recipes out there, that is for sure, but maybe you've never had one like this before. 

If you've ever spent time in Guatemala, Nicaragua, Honduras or El Salvador, chances are you've had chirmol.  If you have friends or family from that area or if you've ever eaten at a restaurant representing one of those countries, it is almost a certainty.
It is the go-to condiment served with grilled meat and makes an appearance at every barbecue. 

The sharpness of the lime, the bite of the onions, the acidity in the tomatoes all work together perfectly to cut through the richness of the grilled meat.  I'm salivating just thinking about it...
It is a delicious combination.  Don't just take my word for it, get in the kitchen!

Chirmol is basically a pico de gallo or salsa.  It is scrumptious mixed in with rice and/or beans or scooped up with a tortilla chip. I even throw some in with my eggs in the morning.  If you like salsa, you'll love this.

Salsas are one of the quickest and easiest things to throw together.  In less than 10 minutes, it's done.  Start to finish.  It does not require incredible knife skills, so whether you have been cooking forever or are just beginning, everyone can manage this.  


Chirmol
8 plum tomatoes
1 small onion, finely diced
1 lime, juiced
1/4 cup cilantro, roughly chopped
1 tbsp olive oil
1/2 - 1 jalapeno pepper (optional)
salt & pepper

Coat tomatoes with about a teaspoon of oil, just enough to slick their skin. Grill until skin is lightly charred, set aside in a bowl to cool slightly before peeling.  Sometimes mine burst open before they get charred enough.  If this happens, don't sweat it!  You can either let them hang out for another minute or just pull them off the grill.

If the tomatoes are the only thing you need grilled & you don't want to go through the trouble, you can do them in a pan on the stove or in the oven. 
If you don't feel like cooking them at all, that's fine too. 
We're not trying to split the atom, it's just a tomato...

Once the tomatoes have cooled enough to handle, slip the skins off and chop them up.  If you like a smooth salsa, puree them in the blender.

Let the diced onions hang out in the lime juice for about 10 minutes, this helps to mellow them out.  Then add the rest of your ingredients and mix to combine.  Season with salt & pepper.

This is the basic, traditional recipe for chirmol.  If you are in the mood for a more gussied up version, feel free to experiment and add in roasted or fresh corn, diced bell pepper, diced mango, peach or pineapple.
You can also switch up the chilies; add chipotles in adobo to make it even smokier or if you REALLY like heat, add in a habanero, or Scotch bonnet. 

My Tomatoes Runneth Over...

If you are a tomato person, you will want to check back here from time to time and here's why:  I have an exploding tomato population.  As someone said to me a few days ago, this is not a bad problem to have! 
So let me just tell you now that for the next few months, there will likely be a number of recipes here using tomatoes...  Salsas, tomato tarts, tomato jam, tomato soup, etc.

Sometimes I am hesitant to put recipes here that I think will be too simple or maybe you just won't find that interesting.  Recently, there was a discussion amongst a few of my foodie friends regarding the subject of "overdoing" food. 
Example: a cookie inside of a brownie inside of a cupcake inside of a pie, then deep fried and topped with caramel and chocolate sauces, whipped cream and sprinkles.
Obviously this is a gross exaggeration, but you catch my drift.

My point is, sometimes food doesn't need fussing with.   When you are working with gorgeous produce (or any other food for that matter), it's ok to let it stand on it's own.  If something is at it's absolute best, let that be the focal point.
When things are doused in sauce or coated with too much crap, I often wonder what the cook is trying to disguise.  Sometimes it's nothing, but there are times when the product needs a little help or it's about to turn, and that's fine too if it prevents food from going to waste.
We've all been a bit overzealous in our purchases from time to time and there have been occasions when we just can't get to everything before it goes bad. 
This is the salad to make when everything you have is at it's peak.

This salad is the perfect light and refreshing side to grilled fish or chicken.  It is a healthy swap for  potato chips when you need something with a little crunch and texture alongside your sandwich.

If possible, use a variety of tomatoes as they each have slightly different flavors and textures. 
The mix of colors will also make it more visually appealing.

Tomato & Cucumber Salad

1 English cucumber, quartered & sliced
2 large tomatoes, diced or 2 cups grape tomatoes, halved or whole
1 cup marinated quartered artichoke hearts
1/2 cup pitted mixed olives
1/4  lemon, sliced paper thin
1 tsp lemon thyme (or regular thyme), chopped
2 tbsp Italian parsley, chopped
1/2 tsp fresh rosemary, chopped
1/2 tsp fresh chives, chopped
3 - 4 tbsp Olive oil
1- 2 tbsp fresh lemon juice
1/2 tsp salt
pinch pepper

-Place all ingredients in medium bowl and mix to combine.  I usually let it sit for 10 minutes or so, that's about the extent of my patience.   Dig in!

"Board"-ing School

I'm not a very "gray area" type of girl.  Either I like something, or I don't...   On occasion this can be a bad thing.  For example, when someone feeds you something you don't really like.   They look at you with expectant puppy dog eyes hoping you will say it's the best thing you've ever eaten, when all you really want to do is spit it into a napkin.

This was the complete opposite. 
I not only wanted it,  I went back for seconds!  I had been at the Farmer's Market and out of the corner of my eye I saw some cutting boards.  I wasn't there to shop for anything other than fruit & veggies so I kept walking.  Then it started.  It was like an itch I had to scratch, I kept turning around and looking, I nearly threw my neck out from looking over my shoulder at these beauties.

So, as I made my way back around I decided to go say "hi" and get a closer look.  Let me be the first to tell you that no photo can do this piece of art justice.  The workmanship on these boards is beyond description.  It is clearly a labor of love.  Running my fingers over the smooth wood, not feeling a single rough spot or seam where it came together was just incredible.  The variations in the wood, the colors and natural beauty shine through like nothing else I have ever seen, I mean EVER.

I must have stopped back at their booth a handful of times that afternoon.  I just couldn't get over the beauty of these boards.  They are so unique and so gorgeous that I just kept feeling this pull toward them.  The lovely people at Boards 4 Friends let me take a photo and I posted it on Facebook.  Well, that set off a fire-storm of interest!   Then, I just couldn't get it out of my head.  I needed to reach out to them and tell them how many people were interested in what they do and here we are.

I wanted to go to their shop and actually see the process and share it with all of you.  I told you, I'm pretty black & white.  If I like something, I REALLY like it and these... I love.

I am the very lucky and proud owner of this little prize right here:

Bill and Martin were gracious enough to let me photograph them and their workshop so I could see the process.  I was able to see how the boards come together, step by step.   It is something that I know nothing about and found it absolutely fascinating to see pieces of wood come together and become the most stunning board I've ever laid eyes on.

Bill, Martin, Joe and Sharon are the four friends the company is named for: Boards4Friends.  Together, they  do everything... from taking orders, to making boards and sending them to their new homes.  It is really impressive what they are able to turn out in a small space with only the four of them doing the work. 
If you are in the market for a beautiful cutting board, I can not recommend them enough.  The boards are beautiful and incredibly well made. 
Here,  let me show you:

Bill lining up various pieces of wood to adhere them to one another

Nice and snug!

Martin running a board through the planer 

measure twice, cut once!

Making strips of wood to create the design for my Jayven board

On to the next step!

Design is laid out! Now to make the board!

branding board with logo

Martin smoothing her out!

 Branded & Sanded!

now for a little gloss... 

Bill giving her a mineral oil rub down!

Bill & Martin  :)

Thank you so much to Boards4Friends for the gorgeous cutting board and for being so gracious and fun!  You are an amazing bunch!

  

Grilled Vegetables and Red Pepper Dip

While the Internet is abuzz with pastel this & candy that, little cupcakes decorated with bunnies and gloriously shellacked hams with deep brown glazes, I am grilling vegetables.
I know, it seems I've missed the boat again... but, you see when you live far from family sometimes holiday dinners are less formal and more like "what do I feel like eating?"

The other side of this is that not everyone eats or enjoys a big hunk of ham (I know, I don't quite get it either), but to each their own and who's to say that you can't have grilled veggies alongside that burnished spiral sliced beast? 
It's all about balance anyway, isn't it?   If you have a bit of something that you reserve only for holidays, all the more reason to serve healthy options to offset the indulgence.

I recently overbought (again) at the market and ended up with enough vegetables to feed half the neighborhood.   Luckily, I had a few friends that happened to drop by!  I sent them home with containers of veggies and dip and shortly thereafter received a most delightful text proclaiming how much they loved it. 

So, I can tell you with all certainty that it has been "tested" and "approved".   You will most likely have leftover red pepper dip.  It is delicious on pasta, chicken, tossed with shrimp, pita chips... you get the picture.

Serve a wide variety of vegetables in a rainbow of colors.  I used orange and yellow bell peppers, small eggplant, asparagus, fennel, red onion, portobello mushrooms, green onions, zucchini, baby yellow squash and lemons

remove gills from underside of portobellos before grilling

 

Before you get started, the most important thing is to have your "mise en place" ready to go.   Before you light the grill: clean all of the vegetables, have them sliced and seasoned.   I use a spray bottle to lightly mist the vegetables with oil, that way they don't get too greasy and it's easier to control the amount of oil that goes on them.  Sprinkle with salt & pepper and any other seasoning you like after they have been slicked with a little oil.
Lay everything out on sheet pans, or whatever you have to transport them from the kitchen to the grill and back.  Find the tongs, make sure the grill is clean (I say this because yours truly has done this on several occasions) and lastly enjoy the holiday!

Red Pepper Dip
1 1/2 lbs (drained weight) roasted red peppers, about 5 whole (jarred or homemade)
1/2 cup packed parsley, rough chop
1/4 cup packed basil, rough chop
1 cup panko bread crumbs
1/2 cup extra virgin olive oil
3 - 4 tbsp balsamic vinegar

1. Put everything in the blender and let it rip until it looks like this.  How's THAT for easy directions?!

Make yourself a big plate!

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Buttermilk Biscuits

Sometimes it's as if people are dropped into your life out of the blue.  This is the story of  one such person.  I was lucky enough to have made a connection with another food blogger and Pastry Chef.  We "met" through Facebook & Twitter.  Like many other food bloggers, we are on each others pages.  We offer support, ask questions and weigh in on life-altering discussions about butter and how best to photograph one's creations. 

During the course of a few months, we discovered how very much alike we are... although she is definitely the nicer one.  She has become my "Sissy" and this happened the day I met her in person.

I was travelling when she & her Beloved husband graciously offered their home to me for a night instead of having to stay in a hotel.  We were sitting in her kitchen and I had asked her if there was a store nearby because I was desperate to get my hands on some White Lily flour... (she remembers this part a bit differently)

As if by magic, she disappeared into a pantry and before I knew where she had gone, she was standing in front of me holding up the sought after bag of flour as if it were nothing.  She said "You mean THIS flour?!".   I couldn't believe it.   I was thrilled and I meant to do it justice with some serious biscuits.

It had sadly been sitting in my cupboard for a little while before I had gotten to it, always clearing it's throat when I opened the cupboard door.  As if it needed to remind me of its presence.  Hardly.   Finally, one day I had it set in my head to get cracking.

So, off to the store I went to grab a few things. Traditionally biscuits are made with shortening. I was against this from the start, but also curious to see how they would compare side to side against those baked with only butter.  I had the Crisco in my hand.  I.  just. couldn't. do. it.

It was as if every single cell in my body was rebelling and screaming "NOOOOOO!  Put it down & back away..."   So I did. 
I guarantee those of us that have had biscuits at a restaurant have eaten them with shortening, or worse.  And I'm certain that I liked them, but I just could NOT buy the tub of Crisco. 
So, there you have it.  Experiment aborted, but I hope I will be forgiven once you taste these biscuits.

"Sissy" Biscuits

2 c. AP flour, preferably White Lily
1 tbsp. baking powder
1 tsp. salt
1 tbsp. sugar
1/2 tsp. baking soda
6 tbsp. chilled butter
3/4 c. buttermilk + extra for brushing on top


These biscuits are delicious as is or split open with a bit of honey or strawberry jam.  You could go all out and make gravy for a nice weekend breakfast or brunch or have breakfast for dinner!  Need a little herbiness?  Chop up some fresh herbs like dill and sprinkle in for extra flavor.

Preheat oven to 475 degrees.  Line sheet pan/baking sheet/cookie sheet with parchment paper.

Sift flour, baking powder, salt, sugar and baking soda together.  Using a pastry blender (or your fingers) cut in butter until mixture resembles coarse crumbs.

Add buttermilk and stir in flour just until it comes together.  Dough will be sticky.
Turn out onto a floured surface, pat dough out and fold over on itself a few times to help create layers.

Pat out to desired thickness.  I did mine about 1/4 inch... too tall and they will topple over.
Using a biscuit cutter/cookie cutter/juice glass, cut out biscuits by pushing straight down.

Lay biscuits on parchment lined sheet pan and brush tops with buttermilk.
Bake for 8 - 10 minutes. 

Be sure to keep on eye on them after 6 or 7 minutes.  You may need to adjust baking time based on your oven.