This is a delicious and easy pie to make for Easter. The only problem I had with this recipe was my grocery store doesn't stock key limes only regular; but it still tasted awesome. Key limes are much smaller then regular so I only needed 3 large limes for the recipe... I would use 4 if they are medium size. However, if you have access to key limes (lucky you) I would definitely use them and keep the pie authentic to the name! I just love Barefoot Contessa's recipes...they always turn out great.

Frozen Key Lime Pie
Adapated from Barefoot Contessa

For the pie crust:
1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted

For the filling:
6 extra-large egg yolks, at room temperature
1/4 cup sugar
1 (14-ounce) can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup freshly squeezed lime juice (4 to 5 limes)

For the decoration:
1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/4 teaspoon pure vanilla extract
Thin lime wedges
Preheat the oven to 350 degrees F.

For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pyrex pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes until firm and golden. Allow to cool completely. (I cheated and used a premade pie crust)...

Seperate your eggs and save the whites for an omlet in the morning...

For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick.

With the mixer on medium speed, add the condensed milk, lime zest,

and lime juice.

and mix until combined...

Pour into the baked pie shell and freeze.

For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.

Note: If you have concerns about raw eggs, combine the yolks with 1/2 cup of the lime juice used in the recipe in a double boiler. Whisk constantly over medium heat until the mixture reaches 140 degrees. Use in place of the raw egg yolks, remembering to add the remaining 1/4 cup of lime juice to the filling mixture along with the condensed milk and zest.




This is about as basic as you can get but sometimes I like basic...most of the time I like basic...basic, quick, easy and good!

Breakfast Ham, Cheese and Egg Scramble
Serves 3

3 eggs
3 slices of ham
Cheddar cheese
3 English Muffin

In a bowl, crack eggs,

add a splash of milk,

salt and pepper. With a fork or whisk beat the eggs until combined and bubbles form.

Put the english muffin in toaster, (make sure you check your setting so you don't burn it...I typically do!)

Heat a non-stick skillet over medium heat, add butter and let melt or spray with cooking spray. Add eggs and let sit for about 20 seconds until you an see the outside edge of the eggs begin to pull away from the edge of the pan.

With a rubber spatula pull the edge of the eggs towards the middle of the pan (from all sides of the pan)and let the runny uncooked egg roll into the area you just pulled egg away from. Continue to cook the eggs by repeating the process of pulling the eggs to the center of pan until the eggs are cooked to your desired doneness...for me that is DRY! I will not eat wet runny eggs. Which goes back to when I was much younger...if my best friend and I would have a little too much fun the night before, her dad would wake us up at the crack of dawn with breakfast in bed of wet cheesy eggs. It was the most disgusting thing one could see or smell when a hangover was involved, the.worst.punishment!

Layer a slice of ham, cheese, then egg in between the english muffin and breakfast is served.
This is a Breakfast Ham, Cheese and Egg Scramble for an almost 2 year old...

Happy Boy...

Time to dye Easter eggs...




I finally found a way to get my kids to not only eat but be excited about eating cauliflower! We were shopping yesterday and I saw a beautiful display of purple and orange cauliflowers. The taste is the same as traditional white but the color is brilliant.
The purple color comes from anthocyanin, which may help prevent heart disease by slowing blood clotting and tests of the orange cauliflowers found they contained 25 times the concentrations of beta carotene in normal cauliflowers.
On the agenda tonight...purple asparagus! I'll let you know how that goes over.

Purple Cauliflower Soup

1 head of purple, orange or white cauliflower
2 Tablespoon olive oil
1 medium onion
2 cloves garlic
4 cups organic chicken broth
smoked paprika
good quality olive oil

Clean and break up cauliflower into small florets.

In a large pot or dutch oven, heat up the olive oil over medium heat. Add chopped onion and sautee for 5 minutes.

Add minced garlic and cook for about 30 seconds. Add cauliflower florets, stir to cover with oil and cook uncovered for about 5 minutes.

Season with salt and pepper. Add chicken broth and bring to a simmer and cook for 25 minutes. Puree soup using an emersion blender, food processor or blender and return to pot. Check seasoning. Garnish soup with smoked paprika and a drizzle of good quality olive oil.




We opened a restaurant 2 weeks ago...

I have been really busy with it, so its nice to finally have a little time to give to my blog. One of the best parts has been sampling our chefs' fabulous creations off the menu, it is fantastic to just sit and eat and eat and eat! It is even more fantastic to watch them cook and see the masterpieces that emerge from the kitchen.

A little about the restaurant (only because a few of you have asked). I am working on the write up for the website and this is what I have so far...
upscale bar and restaurant situated in beautiful historic downtown. The walls are century old quartzite and brick, funky & energetic ambiance, tempting & flavorful dishes, innovative cocktails & an extensive wine & beer list.

The decor unabashedly integrates masculine & feminine; wild west meets gypsy...from the cowhide paneled bar & reclaimed wood tables to the hand painted and jeweled wallpaper and Moroccan detail is left untouched. The same holds true for the food; from your prime cut of steak to the wild-caught salmon, every element is carefully considered.

The natural stone bar top is beautiful Sioux Quartzite. See if you can find a few perfectly round white circles known as "moons" on the pink stone. Some believe these "moons" are where spirits have touched the stone and left their mark; chemically the "moons" are the result of ancient radioactive flecks that were trapped in the formation of the rocks over 1.2 billion years ago.

The bar foot rest is an old iron railroad track. It took a 10,000 pound jack to create the arch and anchor to the floor. Beautiful antique columns from India are around the back bar and cow hides line the front of the bar and the top of the back bar.

The history....
The location of one of the first butchers downtown, Louis Bauch, Bauch's Meats, 1896. If you look closely you will see the wood beams throughout the quartzite walls used as scaffolding when building the massive walls. Louis Bauch's son and son-in-law's names are signed and dated "May 1936" on the back of the bar under the first shelf of wine glasses. Behind the second shelf of wine glasses there is an original piece of cork from the butcher's cork lined cooler.

Black soot runs up the mens' bathroom brick wall from where the meat was smoked, the blood trough still runs along the north cellar wall and a rusty old nail hangs in the quartzite wall under one of the large gilded mirrors. When restoring the building to its original beauty Louis Bauch's meat cleaver was discovered, hidden neatly away for almost a century, it is displayed in a special spot in our restaurant today.

So after all that, you can see why I have not posted many recipes...majority of my cooking has involved a microwave or a blender. So sorry this is hardly a recipe but it is quick and good...and it is a Marcella Hazan recipe so who can complain?!

Frullati - Fresh Fruit Whips
Adapted from The Classic Italian Cookbook by Marcella Hazan
Makes 2 servings

Marcella writes, "frullati could be described as an adult milkshake laced with just enough liquor to make it not merely refreshing, but interesting as well. In summer, in Italy, it is something that one orders at an espresso bar, but there is no reason that one shouldn't have it at home and enjoy at any time of day."

Suggested fruits are banana, strawberry, peach, raspberry, melon and apricot. Other suggestions: kiwi, pineapple, mango, papaya or any combination of fruit you have on hand.

About 1 cup cut-up fresh fruit (one banana, fresh peaches, strawberries, or raspberries)
2/3 cup milk
1 1/2 teaspoons sugar
3 Tablespoons crushed ice
2 Tablespoons Maraschino liquor (optional)

Note: Maraschino liquor is made from Marasca cherries. It has a slight cherry, honey and almond taste. Not to be confused with Maraschino cherry juice which is much sweeter...but hey, that would probably taste good too! Also this smoothie is just as delicious without liquor.

Combine all the ingredients in a blender (I cheated and added frozen raspberries too...can't wait to use fresh in a few months!)

and whip at high speed until blended. Pour into a tall glass and serve immediately.

Me on opening night...



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