lime icebox pie

this is from a LONG time ago. ive since forgotten the exact recipe. made a big one for a friends bday (see first picture), and had some leftover mix that didn't fit in the springform pan, so i decided to make mini sample sizes (bottom pic).

the base was a lime, zest, condensed milk custard that was baked until slightly jiggly in the center. the crust was a graham cracker crust that i added a bit of cayenne to for kick (the sample one i just used a square of the graham cracker i had leftover). after baking, the whole shebang is tossed in the freezer because it is meant to be served ice cold. sort of like an ice cream cake, but so much more refreshing! i topped with homemade whipped cream and some slivered almonds that i candied with brown sugar, salt and cayenne for some extra texture and salt/sweet combo that i love so much.

homemade vanilla bean ice cream with strawberry jam swirl

broke out the ice cream machine finally.

had some donated vanilla beans and leftover strawberries, and 2 new cookbooks which had recipes for a homemade vanilla bean ice cream and a strawberry jam. just common sense to mix the two together!

ice cream: (from damgoodsweet)

1.5 c milk

1.5 c heavy cream

1/2 c + 3 tbsp sugar

1 vanilla bean, split & scraped

8 egg yolks

bring milk, cream, half the sugar and vanilla bean to a boil in large pot. turn off heat and set pot aside. whisk yolks and the other half of the sugar in a separate bowl. temper with the hot milk mixture, and then add the yolk/milk mixture into the rest of the pot. cook over low heat, stirring often until thickness is enough to coat the back of a spoon. remove from heat and strain into clean bowl. chill in ice bath, and refrigerate overnight. then take out the vanilla bean and pour it into your handy ice cream maker!

strawberry jam: (from good to the grain)

3 lb strawberries

1 c sugar (i used slightly less)

*put a small plate in the freezer first to test the consistency of the jam after its made.

chop strawberries roughly. put 1/2 c water & sugar into a heavy bottom saucepan, swirl to combine. bring sugar mixture to a boil over high flame and cook without stirring until syrup starts to form quarter sized bubbles on the surface. the syrup should stay clear. if it starts to color, then swirl it quickly and add berries immediately. add berries to syrup and cook over med. high heat, stirring constantly until the texture turns jammy. they say the temp of the finished jam should be 210 F, but i don't have a candy thermometer so i just eyeballed it. take off heat, put the jam into an ice bath. to test jam consistency, put a small spoonful of the warm jam from onto the chilled plate and tilt plate. the right consistency should hold its shape, slide slowly down the plate and leave a soft jammy trail.

since i had made the ice cream already before hand and then made the jam, i took the ice cream out of the freezer, let it soften a little and mixed in the cooled jam by hand. but, would probably be easier next time to add the cooled jam to the ice cream in the ice cream maker in the last minute of making.

Mini Pita Stuffed with Grilled Shrimp

Found a package of 6 pre-grilled shrimp at Wegman's yesterday, on sale for $2.50. Normally, I'd walk right past something like this, but since 3rd year started, my standards for freshness have dropped a few notches. And... it was cheap. Cheaper than a food truck burrito. Cheaper than a latte. BUT the problem of how to handle tough, fibrous crustaceans remained, as I wheeled my grocery cart around, brows furrowed in contemplation. The solution:

Miniature pita bread stuffed with shrimp! Only slightly inspired by thoughts of the lobster roll food truck in DC. I'm obsessed.

I'm somewhat apprehensive to admit this is the second purchase of mayonnaise I've made in my life (it's a slippery slope!). I picked out a bottle of chipotle-flavored mayo, and in the privacy of my home, squirted a tablespoon into the bowl of chopped shrimp. I added minced garlic, minced onion, sliced open a few mini-pitas and red lettuce leaves - and there you have it. Not quite lobster but it beats eating cold pre-grilled shrimp out of the package. Nom nom nom.

Buffalo's First Taco Truck

I know this is supposed to be about food we make, but I can't help myself, V. I'm just so excited about this taco truck. The great city of Buffalo now lays claim to a street food vendor worthy of any major metropolitan center. It's called "Where's Lloyd" and features an assortment of soft corn tortilla tacos - braised beef, pork, cilantro chicken, bean, tomatillo --- with the option of burritos - or chili corn, on the side. Tacos are dressed with cilantro, smoky chipotle sauce, cabbage, cheese, and a lime wedge. Heavenly. Right now they're only open during the lunch hour but I have high hopes they will expand and drive to the many college campuses we have here in Bufftown.


Love on first bite. I am super impressed. Easily the best tacos in town. THE BEST. Pictured below: Chili corn with butter. Mmmmm. Oh my heavens.

Peach+Blackberry Pie

I've never made a pie with blackberries. First shot. Critique by budding surgeons-in-waiting to come. From Parade, 2002.