Lemon Meringue Pie from Scratch

1/28/11: Lemon Meringue Pie

Last Friday my younger sister and I were trying to figure out a dessert to make for dinner. We chose a rather risky one: Lemon Meringue Pie. Because this pie is such a classic (it is right beside chocolate chip cookies, pound cake, and blueberry muffins in the realm of baking in my opinion), you would think that it is an easy recipe to execute. Not so. Especially for a person who has failed in the past with the meringue part!

We used Annemarie's Betty Crocker cookbook for the crust, the filling, as well as the meringue topping. The filling and meringue recipes worked out well, but we weren't happy at all with the crust recipe. There just wasn't enough dough to work with and we actually had to go back and make another batch. Next time I should use our traditional go-to recipe for a double pie crust and simply cut the recipe in half.

Now for the filling and meringue part:

Lemon Meringue Pie

Yield: Two 9" pies (my family likes their pie!)

Ingredients:

Two 9" pie shells that have been blind baked

3 cups sugar

2/3 cup cornstarch

3 cups hot water

6 egg yolks, slightly beaten

6 tbsp. butter

8 tbsp. lemon juice

3 tbsp. grated lemon rind

Meringue:

6 egg whites

1/2 tsp. cream of tartar

12 tbsp. sugar

1 tsp. flavoring (optional)

Directions:

In a saucepan, mix together the sugar, cornstarch, and hot water. Cook over moderate heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Beat a little of the hot mixture into the egg yolks to temper them. Then move warmed egg yolks to the cornstarch mixture. Boil 1 minute longer, stirring constantly. Remove from heat. Continue stirring until smooth. Blend in butter, lemon juice, and lemon peel.

Onto the meringue! In a large, clean bowl, beat white with cream of tartar until frothy. Gradually beat in sugar, a little at a time. Continue beating until stiff and glossy.

Now to assemble the pie. Pour filling into the pre-baked pie shells and smooth top. Spoon the meringue on top of filling in large dollops. Try to smooth out--while not disturbing the filling below--and make fun swirls or peaks with your spoon.

Move pies to a 400F preheated oven and bake for 8-10 minutes, or until meringue is golden brown.

---------------------------

So that's the recipe but I do want to write here some things I would change next time. First off, Papa and Annemarie said that they would like more meringue on top as well as a stronger lemon flavor. So for next time, I will maybe use 5 eggs per pie and add the extra yolks to the filling; Annemarie said that the extra yolks won't harm the recipe. All they will do is make the filling slightly thicker. She's made this pie before so she should know!

And I will add a couple more lemons to the mix to get a real pucker sensation!

You may notice here that this meringue is darker than what you are used to. That is way my family likes it even if it causes "weeping."

The Sweet and the Sour : Lemon Pork with Honey Applesauce

3/14/10: Lemon Salt Marinated Pork Tenderloin with Honey Roasted Applesauce

Meal details: The sole dish for this meal consisted of a pork loin, crusted with lemon zest, salt, and pepper, seared and roasted in the oven, and served with a sauce of apples, honey, and lemon juice.

Defining moments: First time for me to sear and roast a pork loin.

Recipe sources: Both these recipes came from Michael Chiarello, the host of Easy Entertaining with Michael Chiarello (that sometimes airs on the Fine Living channel). I chose to do these two recipes because I am part of the Food Network Chef Cooking Challenge that is being hosted by the writer of the I Thank My Mother blog.

What I learned: One important lesson I learned this week--and this is what I gathered from my Papa--is that pork is a hard meat to overcook. That is good to know because I rather start cooking early, put it in the oven, and forget about it!
When I was zesting the lemons I wanted to try out something I saw on the show Good Eats. Alton Brown recommended placing a layer of saran wrap on top of a cheese grater on the side that looks like little stars and grate the lemons directly onto the saran wrap. And when you were done, just remove the saran wrap and scrape off the zest. I tried it and it worked perfectly! I was afraid that the saran wrap may tear but it worked out just fine and this little trick really comes in handy for me because I am without a microplane. :( Sniff. . . I'm not really crying, I think I can do without that gadget! It's a bit too fancy for me. ;)

Any modifications? Yes, I made a few. For the tenderloin recipe I used only four lemons. Some of the people who commented on this recipe said the lemon flavor was too strong, so that's why I adjusted the amount.
And the applesauce. . . I didn't cut up apples and roast them but rather took three quarts of homemade applesauce from the freezer and used that as a base. I used two quarts of smooth and one chunky and I reduced the liquid on the stove top.

How it tasted? The pork went very well with the applesauce but I couldn't really detect a lemon flavor, unfortunately. It was a good pork, nonetheless, it had good flavor and moistness. I really liked the applesauce! I love the sweet and tart combination.

How about a 2nd time? The lemon zest didn't add much flavor to the meal. . . This lack of lemon flavor could be caused by my lemon reduction but I'm not sure. No, I don't think I will go through the trouble again of trying out this recipe. I'm satisfied with the way we roast our pork already, which is placing the pork in a pan with a little water and seasoning it liberally with salt and pepper. Its simple but it is good that way. If it ain't broke, don't fix.
I will have the applesauce again, though. It was deeelicious!

Baking Fish for the First Time

2/7/10: Baked Costa Rican-Style Tilapia with Pineapple, Black Beans, and Rice with French Bread on the Side

Meal details: For the main course I made a baked fish dish that included pineapple, black beans, rice, lemon, orange juice, and more. For a side, I baked two loaves of French bread.

Defining moments: First time for me with cooking fish (I've only eaten it before!), using black beans, and marinating.

Recipe sources: The fish recipe was created by Ingrid Hoffman, the host of Simply Delicioso on Food Network. I chose this fish recipe specifically for the FNCCC (Food Network Chef Cooking Challenge) that is being hosted by the I Blame My Mother blog. And the French bread recipe came from the February/March 2010 issue of Taste of Home magazine. Here is the recipe:

French Loaves

• 2 Tbsp. active dry yeast
• 2 cups warm water (110F to 115F)
• 2 tsp. salt
• 1 tsp. sugar
• 4 1/2 to 5 cups bread flour
• 1 tsp. cornmeal

1. In a large bowl, dissolve yeast in warm water. Add the salt, sugar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; kneed until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into 12-in.-long loaves.
4. Place seam side down on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. Sprinkle with cornmeal. With a sharp knife, make four shallow slashes across the top of each loaf. Bake at 450F for 15-20 minutes or until golden brown.
   

What I learned: Ahem. I learned how to cook fish. Period. I never thought I would do fish--the job is usually given to my brother--so I am very proud of having chosen this recipe. Anything else in particular this week? Ya know, putting together this fish dish was not too far off from the ordinary for me. Sort of like making a casserole, in a way. Perhaps the marinating part? Nah. I've seen that old, ziplock bag trick so many times on Food Network, that when the time came for me to do it, it felt like deja vu.

Any modifications? Yes, to both recipes. For the fish recipe, I didn't use cilantro (not available here right now), used bass and bluegill fillets instead of tilapia (the fish were caught by us!), and used lemons in replace of limes. I also baked it for 45 minutes instead of 30; longer baking time could have been caused by thicker fillets--not too sure. I mean, I never saw tilapia before!
For the bread recipe, I added two cups of whole wheat flour to the dough and 1 tablespoon of vital wheat gluten. The whole wheat was added because a) I like the flavor, b) more fiber and nutrients, and c), I want to use it up. The vital wheat gluten isn't really "vital" for this recipe since there is bread flour added too, but I just wanted to make sure since I've never really changed a bread recipe before.

How it tasted? I didn't find one morsel left of either! I couldn't find one complaint anywhere. The fish were moist, tender, and perfectly cooked. The rice, black beans, salsa, pineapple bottom layer was very flavorful and had wonderful texture. The bread rose and baked just fine (no problem caused by my addition of whole wheat), and it had a chewy crumb and a soft crust.

How about a 2nd time? Yes!!!!!! And maybe I'll try using some Northern Pike that my brother caught this winter. Yummy!

The Blending Operation Went, Well, "Smoothie" :)

7/14/09: Lemon Asparagus Pasta & Strawberry & Peach Smoothies

• Meal details: Main course, lemon asparagus pasta -- steamed asparagus and ruffle pasta tossed together with lots of lemon zest, evaporated milk, Parmesan cheese, and pepper.

Dessert, strawberry and peach smoothies -- strawberry smoothie was made with our own fresh strawberries and a few spoonfuls of ice cream. The peach version was made using our frozen peaches packed in simple syrup. Nothing was added to the peach concoction except for water.

• Recipe sources: The pasta dish came from kitchenparade.com, the strawberry smoothie was found by visiting cooks.com, and the peach smoothie was my own doing.

• Defining moments: I USED THE BLENDER! Gosh, that's a big stepping stone, isn't it? :) Kidding aside, the blender experience was really something extraordinary. You wouldn't believe how many settings it has and the horrific noise it makes!

Besides the blender, anything exciting and new? Well, this would be the first time I had to steam a large amount of asparagus at once. The steaming part was no problem, only the washing and cleaning.

• What I learned: I learned that our blender can crush ice. The day before I made the smoothies I thought the blender wasn't capable of doing this and I thought I would have to do it all by hand. Fortunately, I misread the instructions and discovered that it is possible. Glad to hear that!

I also learned that using the double boiler works very well with steaming the asparagus. And you know what? The asparagus that I've been keeping in the refrigerator is holding up rather nicely. I was thinking they would be limp by this time but they have remained crisp and fresh. I guess the plastic bag with some water is doing its job well. I still need to freeze some because I don't think we will be able to use them all in time. It would be nice, too, to have asparagus available when our fruits and vegetables are ready to harvest.

• Any modifications? Yes, I made some to the pasta recipe. I eliminated the dill from the recipe and I used evaporated milk rather than the half-and-half it called for. I also used less asparagus, about half of what they called for. My family is new to asparagus so we have to take it slow you know!

• How it tasted? The pasta was really bright and fresh and the addition of Parmesan cheese did wonders! According to one taster, I added too much pepper. I may want to go back on that ingredient a bit next time. The smoothies were just how I expected them to be: fruity, summery, nectar-y. . . Don't I explain it so well? Annemarie said the strawberry version was really, really good; said it three times in fact!

• How about a 2nd time? All were winners, so yes. I would, however, add more asparagus to the pasta dish.

Now doesn't that look so nectar-y?

Blazing Through "Braising"

5/24/09: Pork Chop Supreme and Long Grain White and Wild Rice

• Meal details: Main course, Pork Chop Supreme -- boneless, loin pork chops braised with ketchup and topped off with one slice of onion and lemon and a pinch of brown sugar

Side dish, Wild Rice -- boxed rice from Gordon's Food Service.

• Recipe sources: Annemarie's Betty Crocker cookbook was where I found the pork chop recipe. The wild rice mix we had for a side dish was a boxed rice from Gordon's Food Service.

• Defining moments: First time cooking with pork chops and first time baking rice in the oven. (I've only done it on the stove top before.)

• What I learned: I was introduced to many new things this Sunday. First, I learned that there are three different types of pork chops: shoulder, sirloin, and loin; the third being the most tender because it has the least amount of connective tissue. I used a boneless loin cut for my pork chop recipe.

I also learned what the word "braising" meant. Braising is a cooking technique where the meat (or vegetable) is seared and then later left to simmer with a bit of liquid (typically water or stock) with the pan cover on. This technique allows tougher cuts of meats to become more tender and gives richness to the entire dish because the ingredients have time to intermingle. I was very interested in learning about braising because I realized I have been doing it for years when cooking ground beef. My family likes to use partially frozen meat products when cooking because we find it less messy. (I never like those raw meat juices dripping on the kitchen counter!) Since we use meat in this state we always need to add a bit of water to the covered skillet in order for the meat to quickly, and thoroughly, thaw. In other words, BRAISING. So very interesting, don't you think?

Because I cooked some wild rice for a side dish I decided to read up on this type of rice and find out why it is called "wild." This is what I found. Ahem. Wild rice (aka Canada rice, Indian rice, and water oats) is the name given to four different species that make up the genus Zizania. Three of these species are native to North America and the fourth is native to Asia. Why is it called wild? I couldn't find any source that would answer this question directly, but from what I have read it is because these four species tend to grow along slow-flowing streams and small lakes.

• Any modifications? Nope. Did everything according to the recipe.

• How it tasted? I had rave reviews about these pork chops! They were fantastically tender and full of flavor. The brown sugar and lemon really made it special. The wild rice was a bit hard to chew (that is how wild rice is), but it was mighty tasty.

• How about a 2nd time? Absolutely for the chops, but the wild rice will probably be replaced with a softer variety.

Here are the chops simmering away in our nonstick dutch oven. Boy, it seems like I have to pull that dutch oven out every time I cook!

I'm sorry I wasn't able to take a photo of the wild rice I made--they took a little bit longer than I thought so my mind was more on them being done than on photos! But here is a reference photo from Uncle Ben's website to give you a picture of what I made. My rice resembles it very well.

A Wish Come True

5/03/09: Spanish Chicken with Pasta and The Ultimate Cheesecake with Warm Blueberry Lemon Sauce

• Sources: Chicken recipe--southernfood.about.com. Cheesecake recipe--foodtv.com. I made the Spanish chicken with pasta before, check it out here.

• Defining moments: First ever cheesecake. Man, I never thought I would bake this particular cheesecake! I saw Tyler Florence, a chef on the Food Network channel, make his version of the ultimate cheesecake around two years ago. It is really the only dish I saw on t.v. that I drooled over. :) After I watched the show (Tyler's Ultimate) I thought to myself, "I never will be able to make it, , I don't know how to use a spring-form pan, I've never done a hot water bath before, and thick and syrupy blueberry sauce? No way!" But I did it and the preparation turned out to be really simple and easy to do. I would have to say it is simpler than pie.
• What I learned and modifications: I didn't follow the cheesecake directions exactly so here is what I did. Instead of a 8" spring-form pan I used a 10". Why? Because that is the only one we have! Since I adjusted the pan size I adjusted the amount of some of the ingredients. Here is my ingredient list:
  

Crust:
21 graham crackers
1/2 tsp. cinnamon
1 and 2 tbsp. butter, melted

Filling:
2 1/2 blocks cream cheese, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested (I used the cheese grater for this step)
1 tbsp. vanilla

Warm Lemon Blueberry Sauce:
2 1/2 cups blueberries
1 lemon, zested and juiced
1 tbsp. sugar (recipe calls for more, but my goodness, do our homegrown blueberries need to be sweeter? Thanks Papa for planting those bushes!!!!!)

• How it tasted? Everything was superb! I used the tricolor type pasta for the chicken dish, everyone loved it. The cheesecake was light and airy and the added lemon really made it special.
• How about a 2nd time? Yes, for both.