Cooking

Baby, you’re a firework

Sonya Verlaque

Thai Lime-Garlic Steamed Fish with Coconut Lemongrass Sauce

Ingredients:

For the Steamed Fish:

• 3 cloves garlic, minced
• 1 tbs. fish sauce
• 1 tsp. sugar
• 4 fish fillets (such as tilapia, snapper, or cod)
• 2 tbs. fresh lime juice
• 1 tbs. soy sauce
• 1 small red chili, finely sliced (optional, for heat)
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving

For the Coconut Lemongrass Sauce:

• 1 stalk lemongrass, trimmed and smashed
• 1 can (14 oz) coconut milk
• 1 tbs. sugar
• 1 small red chili, finely chopped (optional, for heat)
• 2 tbs. chopped fresh cilantro
• 2 tbs. fish sauce
• 1 tbs. fresh lime juice
• 1 tsp. grated ginger

Instructions: In a small bowl, mix the minced garlic, lime juice, fish sauce, soy sauce, sugar, and sliced chili (if using). Place the fish fillets on a heatproof plate or steaming dish. Pour the garlic-lime mixture over the fish. Set up a steamer over a pot of simmering water. Place the plate with the fish in the steamer, cover, and steam for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork. Make the Coconut Lemongrass Sauce: In a medium saucepan, combine the coconut milk, lemongrass, fish sauce, sugar, lime juice, chopped chili (if using), and grated ginger. Bring the mixture to a simmer over medium heat, stirring occasionally. Cook for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly. Remove the lemongrass stalk and stir in the chopped cilantro. Carefully remove the fish from the steamer and transfer it to serving plates. Spoon the Coconut Lemongrass Sauce over the fish. Garnish with fresh cilantro leaves and serve with lime wedges on the side.

Cucumber Mint Yogurt Salad

There was this big trend last winter and spring, about just eating a whole cucumber and a lot of recipies that went with that. Many of them had a spicy peanut sauce, but this one is cool for summer, and encorportaing fresh herbs along with hydrating cucumber that you can easily keep for a few days in the fridge to be your side salad for any meal.

Ingredients:

• 2 large cucumbers, thinly sliced
• 1 cup plain Greek yogurt
• 2 tbs. fresh mint, chopped
• 1 tbs. fresh dill, chopped (optional)
• 1 tbs. lemon juice
• 1 tsp. olive oil
• Salt and pepper to taste

Instructions: In a large bowl, combine the yogurt, lemon juice, olive oil, salt, and pepper. Whisk until smooth. Add the sliced cucumbers and chopped mint (and dill, if using) to the bowl. Toss gently until the cucumbers are evenly coated. Chill the salad in the refrigerator for at least 30 minutes before serving for the best flavor.

Key Lime Pie Bars

You can use key lime, or lime juice for this. One of my favorite memories is making a key lime pie for my husbands birthday, and our middle son, Colt, decided he was going to chomp down on a key lime to taste it. That photo was the real birthday gift. This recipe is from the King Arthur cookbook.

Ingredients for filling:

• 2 1/2 cups (568g) heavy cream
• 3/4 cup (149g) granulated sugar
• 1/8 tsp. table salt
• zest of 1 lime
• 6 tbs. (85g) Key lime juice or lime juice

For crust:

• 1 1/2 cups (150g) graham cracker crumbs, about 10 whole graham crackers (crushed)
• 1/4 cup (28g) confectioners' sugar, sifted if lumpy
• 1/8 tsp. table salt
• 6 tbs. (85g) unsalted butter, melted
• For topping:
• 1 cup (113g) whipped cream, prepared
• zest of 1 lime

Instructions: Preheat the oven to 350EF with a rack positioned in the center. Line an 8" square pan with parchment that hangs over the side like a sling. In the end you will lift the bars out of the pan. To make the filling: In a large sauce pan, heat the cream, sugar, salt, and lime zest over high heat until boiling, stirring occasionally with a heat-proof spatula to dissolve the sugar. Once the mixture comes to a boil, reduce the heat slightly to maintain a gentle boil for 5 minutes, stirring constantly. Watch the mixture carefully and further reduce the heat if the cream starts boiling rapidly — maintain a gentle boil. The mixture will thicken only slightly; it will look almost as fluid as plain cream. Remove the saucepan from the heat and stir in the lime juice. Set aside to cool slightly in the saucepan while you prepare the crust. Stir occasionally to prevent a skin from forming.

To make the crust: In a medium bowl, stir together the graham cracker crumbs, confectioners’ sugar, and salt. Add the melted butter and mix until thoroughly combined. Transfer the crust mixture to the prepared pan, then use the bottom of a measuring cup or glass and the pads of your fingers to press it firmly and evenly into the bottom of the pan. Bake the crust for 10 to 15 minutes; it’ll darken in color a bit. Remove it from the oven and place it on a rack to cool for 10 minutes.

Gently pour the filling over the slightly cooled crust, then carefully place the pan, uncovered, in the refrigerator for at least 6 hours, or overnight, until set. Once set, lift the bars out of the pan using the parchment sling and transfer them to a cutting board. For the cleanest and most precise cuts, soak a chef’s knife in hot water, dry it thoroughly, then slice the bars. Repeat soaking and drying the knife between cuts, as needed, to keep the edges clean. To top the Key lime pie bars: When ready to serve, top each bar with a dollop of whipped cream, then zest the lime over the top. These bars are best served chilled. Storage information: Store any leftover Key lime pie bars, covered, in the refrigerator for up to 1 week; freeze for longer storage.