Lemon Meringue Pie Maui Day

It was a beautiful day to bake a pie on Maui. I had prepared my dough a day ago and it was chilling in the fridge. I found the big beautiful Meyer's lemons which Not Quite Nigella had suggested because of their amazing sweetness, and the light seemed right for photographing today. Actually, there were intermittent clouds and a possibility of showers which was a perfect day to stay indoors and play with flour.

I have been making my own pie crusts for years ever since a lady taught me on the Big Island of Hawaii. She called it the Perfect Pie Crust recipe and I have elaborated on it ever since. I know it by heart though which makes it so easy. I start with 2 cups of all-purpose flour. I sift that with a pinch of salt, a tablespoon of sugar, then add 2/3 cup plus 2 Tbsp. of shortening.

(I use Crisco and butter) for flakiness and butter flavor. I just scoop out my cold butter into the measuring cup and add Crisco to make the additional amount. 2/3 cup plus 2 TBSP. of shortening.

I begin crumbling the flour and butter between my thumbs and fingers to distribute the shortening. I add one egg yolk for golden color and the sugar makes it brown slightly and taste sweet. Patee Brisee is a sweet pastry dough. Now I add 6-10 TBSP. of ice water to make the dough the right consistency for a perfect pie crust. If it gets a little too wet add more flour until it feel just right. Mold it into a ball and refrigerate for about an hour in a ziploc bag.

So now I was ready today to roll out my dough. Start with a lightly floured surface so your dough doesn't stick and always flour your rolling pin between passes.

First cut this dough in 1/2 before you start rolling it out. This recipe is for a two crust pie.

It is so nice to make your own pie crusts, especially during the holidays. Nothing can compare to a homemade perfect buttery flaky pie crust. Those cardboard storebought types are just not the same.

 Roll it out to about a 1/4 inch thickness and then lift it up off the surface by sliding a spatula all the way around under the dough.

Place it into the pie dish and finish the edges how you like them. It depends what type of pie I'm making as to how I create my edges. This time I kept it plain and simple because I knew I'd be piling it high with the meringue.

This requires a pre-baked pie shell, so I first pricked the bottom with a knife to vent it and weighted it with some ceramic weights I have. (Actually these are cookie dough molds which worked fine.) They say to use dried beans otherwise. Bake for 15 minutes at 400 degrees. Take out and lower heat to 325 degrees.

 The Meyer's lemons were incredibly juicey and fragrant. The recipe called for 1/2 cup lemon juice, or 2 lemons.

To make the lemon curd, first I whisked the 1 cup of sugar, 8 large egg yolks, 1/8 tsp. of salt and 1/4 cup of cornstarch in a pan. I gradually added 1 1/2 cups of water and heated on low-medium until the mixture was thickened, as  instructed. I nearly scorched it by raising the heat too fast. I removed it from the heat and added the lemon juice, 2 TBSP. of melted butter and 1 TBSP. lemon zest.

The lemon curd filling is spread into the pre-baked pie shell then the meringue is piled high on top.

I let it cool down while I prepared the meringue which consists of 8 egg whites, 2 TBSP.cornstarch, 2/3 cup of water, 1 tsp. cream of tartar and 1 cup of sugar.

Not Quite Nigella said to first mix the 2 TBSP. of cornstarch and 2/3 cup of water in a saucepan until it thickens then cool. It thickened very quickly to a satiny mixture. Then beat the egg whites in a large bowl. (I used my Kitchen Aid mixer) Thank God I have one because egg whites take quite a while to whip into peaks. The 1 cup of sugar, 1 tsp. of cream of tartar are added to the egg whites while beating and the satiny cooled cornstarch mixture is added a tablespoon at a time to the egg whites until they are glossy and peak perfectly.  

Look how perfect it came out. I piled it high like Not Quite Nigella and I so thoroughly enjoyed creating this pie. It goes back into the oven at 325 degrees for about 20 minutes or until areas are turning slightly golden brown.

It should be completely cooled before cutting but of course I couldn't wait so this is what the first piece looked like.

Later this evening a well chilled piece came out perfectly piled high and set on top of the lemony mixture.

Voila! My Maui lemon meringue pie. Awesome, delicious lemon meringue pie!

You have to try this. It really is quite easy. I just had to get organized and some days that is easier said than done.

Aloha,

until tomorrow friends.

The Artful Hawaiigirl

http://www.amaryllisofhawaii.com/

Chicken Parmesan By The Artful Hawaiigirl

Want something easy and beautiful to add to your repertoire? Try this Chicken Parmesan recipe. It's fast and easy and delightful any night of the week.

I know this picture isn't pretty, but I wanted to show you how I actually tenderize the boneless chicken breasts. I didn't have a meat tenderizer, so my friend had told me a trick about using the potato masher as a smasher!

You simply slice the boneless chicken breasts into manageable pieces and hammer away at them, flipping them to hammer some more. They flatten out nicely and become thin beautiful flat chicken pieces ready to be seasoned and browned in olive oil, butter and garlic.

I season the poultry with salt and pepper, some sweet basil and sprinkle lots of crushed minced garlic into the olive oil butter mixture. The filets are browned in the butter and olive oil on both sides for about five minutes on each side.

 I move them to a deep baking dish and prepare to layer the cheeses and marinara sauce for baking at 375 degrees for about 35 minutes until all the cheeses and sauce are bubbling, the meat is cooked through but still moist.

First I grate fresh Parmesan generously over the browned chicken breasts.

Then I ladle my marinara sauce (see my marinara post yesterday) over the Parmesan and finally I grate lots of Mozzarella on top.

I bake this at 375 degrees for about 35 minutes like I said, until it's all bubbling and everythings melted.  I test a piece of the chicken to make sure that it is cooked through perfectly. Don't overcook. You don't want dry chicken.

It's piping hot and you want to take a bite, but wait you have to let it sit a minute or you'll burn your mouth! So assemle the green salad add a few garbanzos, and Voila. Dinner is ready. It is absolutely delicious.

I had given a little sample portion to my sister-in-law wrapped in foil. She said at first she thought it was going to be too garlicky, but then she and her son were fighting for the last bite. YUM!

So try it! You see how easy cooking can be. It's as easy as one-two-three.

(Just like Painting on tees) For more cooking of mine you can check out my cookbook at http://www.amaryllisofhawaii.com/ and I'll see you tomorrow with my Meyer's lemon meringue pie. (Not Quite Nigella's recipe) The dough is in my fridge chilling overnight.

Aloha friends,

So tell me what do you think of my Chicken Parmesan?

Awesome Marinara is so easy!

I love to make my own Marinara. Beautiful tomatoes, fresh garlic and big mushrooms with lots of herbs and spices give it a lot of body and flavor.

The ingredients are simple. Minced garlic, slivered onions, Extra Virgin Olive oil, butter, sliced mushrooms, tomatoe sauce stewed tomatoes or canned whole tomatoes, tomatoe paste, sweet Italian basil, and my other favorite herbs like rosemary, thyme, oregano, or keep it simple and use Italian seasoning, (a combo of all of the above).

First I crush the garlic and mince it and add it to Two TBSP. of extra virgin oilive oil and two TBSP. of butter. Add it while the oil is not too hot so as not to burn the garlic. Simmer a couple minutes while you sliver the onions.

Then slice the mushrooms. I like my mushrooms big and plump.

Add the onions to the pan with the garlic and saute until translucent, then add the mushrooms and saute a couple minutes longer.

Start adding the tomato sauce 16 oz. (2 small cans or 1 large can) and the stewed tomatoes, then about 3 TBSP. tomato paste. This is used as a thickener, so you may need to add about a 1/2 cup of water to achieve the consistency that you like. I always add some water.

Here I've tossed in my Sweet Italian basil and about a TBSP. of Italian Seasoning. I stir it in and let everything simmer for about an hour on low heat. Cover the pan to contain the splatters and stir occasionally so as not to burn.

At this time I like to taste it and add a touch of sugar, maybe a couple teaspoons, salt & pepper too. Usually I add fresh torn basil, but my garden was lacking so I added fresh spinach to give it some color.

Prepare your pasta water by filling a large pot with water, add a pinch of salt and some olive oil so the spaghetti doesn't stick together. Bring it to a rolling boil and add your pasta. Cook it al dente (according to the package directions) and drain immediately after you test a strand that you have cooled. Al dente is just so the teeth can bite into it. (Perfect!)Spaghetti cooks for ten minutes.

Fresh pastas cook in a couple minutes so get to know your different pastas.

After draining the pasta I put it back into the pot and let the heat cook off any remaining water so it will be perfect, (not watery). Then it is ready to serve on a platter or individual servings with lots of delicious Marinara on top. Fresh grated Parmesan or Romano finishes it off along with a crisp green salad.

I love a nice red wine with Italian food such as a Cabernet or a Merlot.

Once you learn how to make your own sauce you will love how it comes together and you'll feel so earthy crushing your own herbs and spices and filling your kitchen with the aromas of great cooking.

This sauce can be used for Chicken Parmesan also. I made that the next day.

Coming soon at The Artful Hawaiigirl 

Chicken Parmesan and fresh garlic bread.

Here's the Marinara recipe in my cookbook.

Amaryllis of Hawaii Loves To Cook

"Recipes For Life"

Click on the image to see the full size layout!

So enjoy!

Aloha,

Marilyn

Art Sale Today at UpCountry Fine Arts

Art Sale today Saturday September 19, 2009 at Up-Country Fine Arts!

In case you didn't know, there is a beautiful little fine art store conveniently located in Makawao town. I love to stop by for paints and paper often when I am doing my business at the Makawao Post Office or library.

The owners Peter and Pamela Neswald are extremely knowledgable about all their products and are very generous with that knowledge.

Pam and Peter also love to paint and you can sometimes catch Peter playing guitar outside the store or doing a demo on canvas. Peter is also a scientist.

I love these golden paints and products. The pigments are incredible. I use them for painting on tees in the watercolor style with the fabric painting medium added to the acrylics. A little bit of golden goes a long way for me.

They carry all the high quality paints, canvases and brushes and you'll be surprised to find 25-50% off everything in the store today as they celebrate their second anniversary of being open in Makawao.

For so many artists and students, it is a great place to get stocked up on supplies. Students up-country at Seabury Hall will enjoy these discounts today.

Some of Pam's Surfer girl art.

So stop by today for some great deals on canvases, paints and brushes in Makawao Town at Up-Country Fine Arts and meet Pam! :)