Joseph and I were days away from canceling our U-verse subscription a couple months ago. Then we discovered Food Network and the Cooking Chanel.
Bitchin’ Kitchen airs on the Food Network in the US and Canada and is adapted from Nadia G’s web series. It took me a while to get used to the show, and I think I made at least five tweets complaining about her. But Joseph finally talked me into watching an entire episode, and I fell in love. Nadia G is funny, strange, beautiful (seriously, she is hard to look away from), and she really can cook. She has an obvious passion for quality of food, but the show doesn’t take itself too seriously. It fits right along with our sense of humor, and it’s the only cooking show on TV that makes Joseph and I laugh. It is seriously bizarre and hilarious.
So a few weeks ago I for the first time was inclined to make a recipe I saw on TV–BK’s Pink Grapefruit Meringue Pies. They are perfect! I will definitely be making these instead of boring old lemon meringue pies from now on. The dark chocolate graham cracker crust is divine with the citrus filling, and the meringue is not too sweet.
Pink Grapefruit Meringue Pies from Bitchin’ Kitchen”
20 graham crackers
½ cup semi-sweet dark chocolate, grated
¼ cup brown sugar
5 Tablespoons unsalted butter, melted
4 eggs at room temperature, yolks and whites separate
1 Tablespoon grapefruit zest
1 Tablespoon lemon zest
¼ cup freshly squeezed pink grapefruit juice
¼ cup fresh lemon juice
1 ½ cups water
1/3 cup cornstarch
1 ¼ cups sugar
2 Tablespoons unsalted butter
¼ teaspoon white vinegar
Preheat oven to 350 degrees F (176 C).
In a re-sealable bag, crush graham crackers. Transfer crushed graham crackers into a big bowl and mix in: dark chocolate shavings, brown sugar and melted butter. Line 4 4-inch pie molds with the crust mixture. Note: I used a food processor to crush my graham crackers and only needed to use about half the mixture.
Bake for 8 to 10 minutes, then cool.
In a bowl, combine 4 egg yolks, fresh pink grapefruit juice, fresh lemon juice, a pinch of pink grapefruit zest, and a pinch of lemon zest.
In a heavy saucepan mix water, cornstarch, 1 ¼ cups sugar, and a pinch of sea salt. Bring to a boil over medium heat whisking constantly for 2 to 3 minutes until the mixture thickens. Slowly add this mixture to the citrus-ey yolks.
Pour mixture back into the pot, reduce heat to low, add 2 Tablespoons of unsalted butter and whisk for 8 more minutes, until very thick. Cover and refrigerate.
To 4 egg whites add 1/4 teaspoon of white vinegar, and 3 Tablespoons white sugar. Whip until stiff peaks form.
Heat oven to 375 degrees F (190 C).
Spoon citrus filling into graham cracker crust and top with lots of meringue. Bake for 10 minutes, until the meringues brown slightly.
I love the show so much I bought a t-shirt!