Karen Endsley spends the day in the Coastal Virginia Magazine Idea House along with Stephen Alexander Homes and Neighborhoods’ Stephen Quick, learning the ins and out of this beautiful home and what makes it so special.
For Karen, of course, the kitchen is the highlight of the day. She puts this gourmet kitchen to great use as she and her guests make a fabulous tomato pie lunch dish…
…and an indulgent key lime creme brulee dessert.
Don’t miss this wonderful show!
Looking for the recipes from the show? Here they are!
1- 9 inch pie crust (pre-made or homemade, either is great!)
8-10 oz of ham (I use regular ol’ sandwich sliced ham)
½ cup shallots (use any kind of onions you have on hand)
1 Tbs Dijon mustard
1 cup shredded Gouda cheese (or any kind of shredded cheese you have in the fridge)
1 large tomato -sliced (or 2 medium plum tomatoes)
1/3 cup of half and half
2 Tbs fresh basil, roughly chopped
Salt and Pepper
Preheat oven to 425
In a small pan, sautee shallots and ham together until (or at least MOST) of the liquid is gone. Set aside.
Whisk egg and ½ and ½ together
Spread mustard over bottom of pie crust.
Spoon ham and shallot mixture evenly into crust and top with ½ of the shredded cheese.
Arrange the sliced tomatoes evenly over ham mixture and season with salt and pepper, then top with chopped basil.
Pour egg/ half and half mixture over the tomatoes and basil, then top with remaining shredded cheese.
Bake for 20-25 minutes or until cheese is golden brown. Cool for about 20 minutes before serving.
Key Lime Creme Brulee
2 cups of heavy cream
4 egg yolks
¼ cup of sugar
1 tsp of vanilla
2 Tbs of Key Lime zest (you can use regular limes if no key limes are available)
2 Tbs granulated or caster sugar
Set sous vide to 195
Pour the cream into a small pot over medium high heat and bring to a simmer -making sure it does not boil or scorch. -Make sure to keep an eye on it, boiling can happen quickly and make a mess!!
While cream is heating, whisk sugar and egg yolks together.
Once the cream comes to a simmer, add the vanilla and zest, and allow to simmer for 2 minutes.
After 2 minutes, temper the yolk mixture by slowly adding a 3-4 tablespoons of the hot cream into the mixture while whisking constantly. Once tempered, pour the yolk mixture into the hot cream and mix well.
Pass the mixture through a sieve into a bowl, then portion out into 4 – 4oz mason jars. Seal the jars (not too tightly) then using tongs lower them into the water.
Cook 45 minutes, then, using tongs, remove the jars from the water and set them on the counter for about 20 minutes to cool a bit before refrigerating. Place in the refrigerator for at least 3 hours.
Before serving, sprinkle granulated sugar or caster sugar on top and have fun caramelizing with your torch. If you don’t have a torch, you can caramelize them under a hot broiler -but make sure to watch them as they caramelize quickly!
If you prefer plain crème brulee, simply do not add the zest. Likewise, the flavor can be changed by adding ½ tsp of different extracts, or adding other zests, espresso powder etc.