Black-Bottom Peanut Butter Mousse Pie

Another Recipe from Sarah G.

Black-Bottom Peanut Butter Mousse Pie

Nonstick vegetable oil spray
7 whole graham crackers, coarsely broken
1/4 cup (1/2 stick) unsalted butter, melted
4 tablespoons sugar, divided

1 1/3 cups bittersweet or semisweet chocolate chips (about 8 ounces)
2/3 cup plus 1 3/4 cups chilled whipping cream, divided
2 tablespoons light corn syrup
2 teaspoons vanilla extract, divided

6 ounces (1 cup) peanut butter chips
2 tablespoons creamy peanut butter (do not use old-fashioned style or freshly ground)

Preheat oven to 350°F. Spray 9-inch-diameter glass pie dish with nonstick spray. Blend graham crackers, melted butter, and 2 tablespoons sugar in processor until moist clumps form. Press crumb mixture over bottom and up sides of prepared pie dish. Bake crust until lightly browned, about 15 minutes.

Meanwhile, combine chocolate chips, 2/3 cup cream, corn syrup, and 1 teaspoon vanilla in microwave-safe bowl. Microwave on medium heat until chocolate softens, about 3 minutes. Whisk until melted and smooth. Spread chocolate mixture over bottom of crust. Freeze 10 minutes.

Microwave peanut butter chips and 3/4 cup cream in large microwave-safe bowl on medium heat at 15-second intervals just until chips soften, stirring often. Whisk in peanut butter and 1 teaspoon vanilla. Cool to barely lukewarm. Beat remaining 1 cup cream and 2 tablespoons sugar in medium bowl until very thick but not yet holding peaks; fold into peanut butter mixture in 3 additions. Spoon mousse over chocolate layer. Chill at least 1 hour and up to 1 day.

Peanut Butter Banana Cream Pie

Thanks Sarah G for sending this! Looks fabulously glamorous!

Peanut Butter Banana Cream Pie
The flavors of banana cream marry well with the Elvis-inspired peanut butter layer in this fun dessert.

8 servings
Recipe by Matt Lewis and Renato Poliafito
Photograph by Brian Finke
May 2009

Ingredients

vanilla wafer crust
6 oz vanilla wafer cookies
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons sugar

vanilla pudding filling
1/3 cup sugar
1 1/2 tablespoons cornstarch
1/8 teaspoon salt
1 cup heavy whipping cream
1/2 cup whole milk
2 large egg yolks
1 vanilla bean, split lengthwise
1 tablespoon unsalted butter
4 firm but ripe bananas, peeled, divided
3 tablespoons orange juice, divided

peanut butter layer
3 oz cream cheese, room temperature
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/3 cup creamy peanut butter (do not use old-fashioned or freshly ground)
2/3 cup chilled heavy whipping cream
Purchased peanut brittle, coarsely chopped (optional)

Preparation

vanilla wafer crust
Preheat oven to 350°F. Combine all ingredients in processor; blend until mixture resembles moist crumbs, about 1 minute. Transfer to 9-inch-diameter glass pie dish and press mixture onto bottom and up sides (not rim) of dish. Bake crust until golden brown, about 12 minutes. Remove from oven; press crust with back of spoon if puffed. Cool crust completely.

vanilla pudding filling
Whisk sugar, cornstarch, and salt in heavy medium saucepan until no lumps remain. Gradually whisk in cream, then milk. Add yolks and scrape in seeds from vanilla bean; whisk to blend. Cook over medium heat, whisking constantly, until pudding thickens and boils, about 5 minutes. Add butter and stir until melted. Spread warm pudding in cooled crust. Chill until filling is cool, about 1 hour.
Thinly slice 3 bananas on diagonal. Combine banana slices and 2 tablespoons orange juice in medium bowl; toss to coat. Transfer banana slices to paper towels and pat dry. Arrange enough banana slices in single layer over vanilla custard filling to cover completely.

peanut butter layer
Using electric mixer, beat cream cheese and powdered sugar in medium bowl until smooth. Beat in vanilla, then peanut butter. Beat cream in another medium bowl until firm peaks form. Fold large spoonful of whipped cream into peanut mixture to loosen, then fold in remaining cream in 2 additions. Spread peanut butter layer evenly over bananas. Chill at least 3 hours. DO AHEAD Can be made 8 hours ahead. Keep chilled.
Thinly slice remaining banana on diagonal. Toss with remaining 1 tablespoon orange juice, then pat dry with paper towels. Arrange banana slices around top edge of pie. Sprinkle peanut brittle over bananas, if desired, and serve.

I Don't Mean to Sound Like a Blog Bully

but you bitches better post something about all the shit you make over the holiday.

HAPPY 4th!

More Like Easy Tilapia Meuniere

I made the dish below last night - but used Tilapia since it was in the freezer.

1) This recipe is so easy I could do it from memory.
2) I cooked the Tilapia a few minutes longer since it is a little thicker
3) I think the Tilapia holds the sauce (which I just kind of throw some white wine or some chicken stock in with the scrapings of the skillet for a second along with a little of the leftover lemon - since I don't use it all at first - which you probs don't need to do but I do because I love it)
4) MMMMMM

Easy Sole Meuniere - Love it Love it Love it

Most of the time if a recipe says easy and fast I usually say it is a liar, however, the exception to the rule comes from the most glorious Ina Garten. This is really the fastest and easiest dish I have made in a very very very very long time. I am going to make it again tonight and thought I should let you know about it. It is also such a pure dish. The ingredients are so simple - lemon, butter, fish, The End.

The most important step of this recipe is when to add the fish to the butter. I have made this twice - the first time, I waited until the butter browned and it was PERFECTO. The second time, I had ants in my pants and the first two pieces didn't brown as much as I wanted. Most of the time I believe that a recipe is merely a suggested guide of how long to cook something blahdy blah - but I strongly believe this recipe must be followed exactly because Ina knows her shit.

Easy Sole Meuniere
2008, Barefoot Contessa Back to Basics, All Rights Reserved

Ingredients

1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 fresh sole fillets, 3 to 4 ounces each
6 tablespoons unsalted butter
1 teaspoon grated lemon zest
6 tablespoons freshly squeezed lemon juice (3 lemons)
1 tablespoon minced fresh parsley

Directions
Preheat the oven to 200 degrees F. Have 2 heat-proof dinner plates ready

Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate. Pat the sole fillets dry with paper towels and sprinkle one side with salt.

Heat 3 tablespoons of butter in a large (12-inch) saute pan over medium heat until it starts to brown. Dredge 2 sole fillets in the seasoned flour on both sides and place them in the hot butter. Lower the heat to medium-low and cook for 2 minutes. Turn carefully with a metal spatula and cook for 2 minutes on the other side. While the second side cooks, add 1/2 teaspoon of lemon zest and 3 tablespoons of lemon juice to the pan. Carefully put the fish filets on the ovenproof plates and pour the sauce over them. Keep the cooked fillets warm in the oven while you repeat the process with the remaining 2 fillets. When they're done, add the cooked fillets to the plates in the oven. Sprinkle with the parsley, salt, and pepper and serve immediately.

Strawberry Cream Pie

This is one of the best recipes I have ever made from a magazine. Definately the best dessert. Perfect for the summer as it is no bake. It comes from June/July 2008 Domino Magazine. Alas, since the mag went kaput there is not picture.

I advise using a food processor for crushing graham crackers. I decided to use my morter and pestle, received as a wedding gift, to crush the graham crackers. Mistake! It took like all night and was quite a frustrating experience!!

Serves 6 to 8

2 lbs. fresh strawberries (about 4 pints), tops removed, plus 4 strawberries, reserved.
1 1/4 cups milk
3/4 cup sugar
5 tbsp. cornstarch
3 tbsp freshly squeezed lemon juice (from 1 lemon)
2 1/2 cups graham-cracker crumbs
10 tbsp. unsalted butter, melted
1 cup heavy cream
1 tbsp. confectioners' sugar

Place 2 pounds strawberries in a blender and blend on high until pureed, about 10 seconds (do in two batches if necessary). Combine milk, sugar and cornstarch in a heavy-bottomed saucepan, and whisk until dissolved. Add the strawberry puree and lemon juice. Cook on high heat, whisking frequently, until the mixture is thick and bubbling (about 7 minutes); remove from heat. Place graham-cracker crumbs in a 10"x 1 1/2"-deep pie plate, drizzle with melted butter and mix until all the crumbs are moistened. With the back of the spoon , press evenly into the bottom and sides of the pie plate to form a crust. Pour strawberry filling into crust and let cool completely (about 30 minutes). Cover and refrigerated overnight. Just before service, plae heavy cream in a mixing bowl and, with an electric mixer, blend on high until stiff peaks form. Add confectioners' sugar and blend another 10 seconds. Using a spatula, spread the whipped cream over the filling. Slice reserved strawberries, add to top and serve.

Pan-Fried Chops with Grape Salad (Sent By Megan)

The pork chops are fun to cook and Jesse and I both like the wilted spinich salad with grapes and onions. Delicious.


Ingredients:
Four 1-inch-thick pork chops Salt and pepper 1 teaspoon dried oregano 2 tablespoons extra-virgin olive oil 1 red onion, halved and thinly sliced 1 cup red seedless grapes, halved 4 ounces baby spinach 1/4 cup sliced almonds, toasted 2 tablespoons balsamic vinegar Pan-Fried Chops with Crunchy Grape Salad - Tip Frozen assets
Freeze grapes for a quick, healthful treat.
Directions:Preheat the oven to 400°. Season the pork chops with salt, pepper and the oregano. In a large skillet, heat the olive oil over medium-high heat until rippling. Add the chops and cook, turning once, until browned, about 4 minutes. Transfer to a baking sheet, reserving the skillet and any juices, and roast until cooked through, 12 to 15 minutes.

Meanwhile, in the same skillet, cook the red onion over medium-high heat for 3 minutes. Stir in the grapes and 1/4 cup water and remove from the heat.

Remove the chops from the oven, tent with foil and let rest for 5 minutes. Stir the spinach, almonds and balsamic vinegar into the onion mixture; season with salt and pepper. Serve the salad with the pork chops.