Nadia G.'s New Book: Recipe for Bitchin' Lemon Meringue Pie

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Cookin' for Trouble makes us wanna play with our food.
She cooks, sings, and rocks out with her comedic brethren in her rock 'n' roll comedy cooking show Bitchin' Kitchen, now in it's second season.

We had a chance to speak briefly with Nadia G. about her show, her new book and how she likes to stay bitchin'.

New Times: You have your 2008 Bitchin' Kitchen Cookbook, and now a new book called Nadia G.'s Bitchin' Kitchen: Cooking for Trouble. What inspired this second book?
Nadia G.: Well in terms of the inspiration, as the old saying goes "it takes a village," and with this new cookbook, I was inspired by the women in my family. These are the people who have been cooks all their lives and they have many recipes to share. In my own bitchin' community we held a contest to find the five most bitchin' recipes and the winners' ones are shared in the cookbook. For this new book, we had a bigger budget, so we got to do more then just Nadia G. looking hot in front of a background. (Laughs) We were actually able to flesh out the scene. It's very rich in terms of photography.


This book is chock full of off-the-wall recipes and fun meals to make. Here's a quick tried and true recipe from our favorite rockin' chef.

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Inverted Lemon Meringue Pie
Inverted Lemon Meringue Pie

Meringue
1. In a large mixing bowl, combine 8 egg whites, 1 cup of sugar, 2 tsp.'s white
vinegar, and 1/2 tsp. vanilla extract.
2. Using an electric beater, whip the
mixture until stiff peaks form.
3.Preheat the oven to 275°F.
4. Spoon the meringue onto greased baking sheet
5.Bake it in the oven for 2½ hours. Turn off the oven and leave it in there for another 30 minutes.

Lemon Custard
1. In a large bowl, whip together 8 egg yolks, 1 cup of sugar, and 2/3 cup lemon
juice. Fold in 1 tbsp. lemon zest.
2. Heat a double boiler over medium heat, and cook the lemon mixture in the top pan, stirring constantly, until it's thick like custard.
3. Remove it from the heat, cover, and refrigerate until cool. In another large bowl whip 2 cups heavy cream with ¼ cup of sugar until stiff . When the custard is cool, fold it into the whipped cream.

"Shkiaffing" It Together
Layer the custard mixture evenly over the cooled meringue. Cut, and serve.

Strap on your chain-mail apron and 4-inch heels and don't be afraid to bend down slow when you're getting those newly inspired meals out of the oven, we're sure Cooking for Trouble will steer you right.

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