Samba Schutte's Key Lime Pie

Samba Schutte's Key Lime Pie

I did an online baking class with the actor and baker extraordinaire Samba Schutte through bemomentus.us. His classes are always a ton of fun, a bit naughty, and chaotic as heck. Anyway, this gem came out of that class.

Ingredients:
1½ cups graham cracker crumbs (2 packets of 9 crackers each)
5 Tbsp. melted unsalted butter
1 tsp. ginger powder
4 large egg yolks
6 ripe limes
1½ Tbsp. of lime zest
½ cup lime juice
14 oz. can condensed milk
2 Tbsp. sour cream
1 cup heavy cream

Crust:
You can use a store-bought graham cracker crust, but....

• Set oven to 350°F.
• Crush graham crackers either in food processor OR put them in a large Ziploc bag and roll them the dust with your rolling pin; add the ginger powder to your crushed crackers.
• Melt the butter and let it cool a bit, then add melted butter to cracker crumbs, using your hands to mix it all together; you want a texture that clumps together when you squeeze it; add 1 Tbsp. of water to this to help things hold shape.
• Put this crumb mixture into your chosen vessel (I use a 9” pie plate), spreading it evenly across the bottom and up the sides; press hard around the edges and firmly around the base so it holds its shape when baking.
• Bake for 10-12 minutes, until it’s golden brown and fragrant.
• Remove from oven and set aside to cool as you make the filling (leave the oven on).

Filling:

• Using a fine grater, zest all the limes; set this zest aside for now.
• Cut the limes in half and juice them (roll them on the counter first to help release juices); strain out any pulp/seeds; you’ll need ½ cup of lime juice (set aside for now).
• Using your stand-up mixer, add your separated egg yolks and 1 Tbsp. lime zest to the mixing bowl, then mix on high speed for about 5 minutes until the mixture becomes fluffy and gains a bit of volume.
• Add the condensed milk and mix again at high speed for about 3-4 minutes until it all blends together and thickens up a bit.
• Add the 2 Tbsp. of sour cream and mix again on high speed for a bit.
• Add the lime juice and mix at high speed for 30 seconds.
• Gently pour the filling into the cooled pie crust, using a spatula to make sure it is evenly spread.
• Place the pie in to oven and bake for 17-20 minutes, checking at around 15 minutes. You’ll know it’s ready when the center is set but still quivers when you shake the pie plate. I check it like I do pumpkin pies…place a butter knife in the center and if it comes out clean, the pie is done.
• Let the pie cool completely before adding the (optional) topping.

Topping*:
I chill the bowl and beaters before I make any sort of whipped cream.

• In a medium mixing bowl, add the heavy cream; mix on high speed until it forms stiff peaks (usually 3-5 minutes).
• Use a spatula to dollop the whipped cream onto the top of the cooled pie and spread it evenly; use the remaining lime zest to dust over the top of the whipped cream.

*Remember, the topping is optional. The pie tastes just as good without it, and you save some calories.

Baked Potato Soup ala ~DKBB~

Baked Potato Soup ala ~DKBB~

(original recipe from www.tasteofhome.com)

original photo from tasteofhome.com

4 large baking potatoes
1 medium (or ½ large) onion, diced

⅔ c. butter

⅔ c. flour

¾ tsp. salt

1 tsp. celery salt (or to taste)

½ tsp. white pepper (or to taste)

6 c. milk

1 c. sour cream

6-10 bacon strips, cooked and crumbled (optional)

1 c. shredded cheddar cheese (optional)

¼ to ½ c. thinly sliced green onions (optional) 

(Bake potatoes a few hours ahead of time to give them time to cool completely.)

• Preheat oven to 350°F; pierce potatoes several times with a fork; place potatoes on baking sheet and bake until tender, 65-75 minutes. Cool completely.
• Peel and cube cooled potatoes and set aside.
• In a large stock pot, melt butter and sauté onions over medium heat; stir in flour, salt, celery salt, and white pepper until smooth; whisk in milk.
• Bring to a boil, stirring constantly; cook and stir until thickened (about 2 minutes).
• Stir in potatoes and heat through.
• Remove from heat and stir in sour cream.

Green Chile Cream Sauce ala ~DKBB~

Green Chile Cream Sauce ala ~DKBB~

(original recipe from www.thekittchen.com)  

3 to 4 poblano or pasilla or hot hatch chili peppers (or a combination thereof)
1 Tbsp. butter
2 cloves garlic, minced
½ small onion, chopped
¼ c. chicken broth
1 c. heavy cream
½ tsp. cumin
½ tsp. salt
¼ tsp. white pepper
½ to ¾ c. sour cream

• Start by roasting the peppers: Put them directly over the flame of a gas burner, rotating until all the skin is charred, then place them in a covered bowl for 15 minutes, letting the peppers sweat off the charred skin a bit; after 15 minutes, peel off the skin and loosely chop the peppers, discarding the seeds (unless you want hotter sauce).
• Melt the butter in a saucepan over medium heat and add the onion and garlic, cooking until they are translucent; add the chicken broth and cream and bring to a boil; then add the chopped peppers and let boil and reduce for 6 minutes.
• Poor the pepper mixture into a blender and liquify; season with the cumin, salt, and white pepper and ½ cup sour cream; blend all to combine; add more sour cream and/or salt to taste and blend.

Serving suggestions:

• Use as enchilada sauce (esp. with chicken enchiladas).
• Use on chimichangas.
• Use with tacos or fajitas.
• Use with Mexican Eggs Benedict (recipe on this blog).