Roasted Tomato Soup and Lemongrass Buttermilk Pie

Lemongrass+Buttermilk+Pie Roasted Tomato Soup and Lemongrass Buttermilk PieI do consider myself lucky to have a job writing/talking/researching/teaching/obsessing about food, but some days I feel like a nun working in a porn shop.

I mean it’s great to have an outlet; if I can’t eat all the food I want I can at least write about it… or talk about it on the radio or make it for a class. But some days it’s no wonder I could chew my own arm off by 5 o’clock.

Today I was finishing up an article for City Palate on the subject of lemongrass (which triggered an epiphany of sorts – details later) that included a recipe for buttermilk pie. Fortunately/unfortunately it required testing said recipe, which I fortunately/unfortunately had to actually taste in order to know if it worked out right. For research purposes – seriously. And I know, I could just have a bite or two. But I don’t want to have just a bite or two of pie.

But again, that’s life, and there are far worse things to suffer through than sticking to a small piece of pie.

And yes, I did.

Dry+pie+pastry Roasted Tomato Soup and Lemongrass Buttermilk Pie

Lemongrass Buttermilk Pie

To make a regular lemon buttermilk pie, simply omit the lemongrass and don’t bother whizzing the sugar or straining it with the buttermilk – simply add the finely grated zest of a lemon to the filling mixture instead.

Pastry for single crust pie

Filling:
1 stalk lemongrass
1 cup sugar
1 1/2 cups buttermilk
1/4 cup butter, melted
4 large egg yolks
1/4 cup all-purpose flour
pinch salt

On a lightly floured surface, roll the pastry 0ut to a 10” circle and fit it gently into a 9” pie plate. Trim and crimp the edges and put the crust in the fridge while you prepare the filling. Preheat the oven to 350°F.

Peel the tough leaves off the stalk of lemongrass, trim off the stem end and coarsely chop the pale, thick, tender part. Put it in the bowl of a food processor with the sugar and whiz until it’s as finely ground as you can get it. Transfer to a medium bowl and stir in the buttermilk; let stand for about 5 minutes to allow the sugar to dissolve.

Skim the surface with a fine-mesh sieve, or pour the whole thing through a sieve into another bowl, swishing around the sieve with a spoon or whisk to push as much through as possible; discard any lemongrass bits. Whisk the melted butter into the strained buttermilk mixture, then the egg yolks and flour.

Pour the filling into the shell and bake for 20 minutes, then reduce the temperature to 325°F and bake for 20-25 minutes more, until the filling is just set and barely golden around the edges. Let it cool completely on a wire rack and serve at room temperature or chilled.

Besides, I decided to forego any form of bread product with our roasted tomato soup for dinner, so there you go. Even Steven. Sort of.

You must have the lemongrass crème brulée recipe too, which I pulled from the article because I had too many other ideas – lemon crème brulée would be just too assertive, but lemongrass adds a wonderful floral-herbal-citrus flavour that balances perfectly with the cream without being acidic. I seriously can’t wait to try making lemongrass ice cream to serve with fresh berries or warm gingerbread.

Lemongrass Crème Brulée

Lemon would be too overpowering for a crème brulée, but herbal, floral lemongrass is just subtle enough to marry well with the cream, with no acidity.

2 – 2 1/4 cups heavy (whipping) cream or 18% coffee cream
1 stalk lemongrass
5 large egg yolks
6 Tbsp. sugar
extra sugar, for sprinkling on top

Preheat oven to 325°F.

In a medium saucepan, warm the cream until bubbles start to form around the edges. As it heats, peel away the tough outer leaves of the lemongrass, and bruise the tender lower inner stalk with the blunt side of a knife. Coarsely chop it, and then add it to the cream. Let it simmer for about 5 minutes, then take it off the heat and set aside to cool. When it is warm but not hot, strain through a fine sieve into another measuring cup; add a little extra cream to bring it back to 2 cups.

In a bowl, whisk together the egg yolks and sugar. Whisk in the cream. Divide among 4-6 small ramekins, and set them into a roasting pan or 9?x13? pan; pour water in so that the water comes about halfway up the sides of the ramekins.
Bake for 30-40 minutes, until the custards are set but still just slightly jiggly in the middle. Let them cool to room temperature in the bath and then refrigerate for a few hours or overnight, until cold.

When you’re ready to serve them, sprinkle an even layer of sugar (1- 2 tsp.) over each dish, tap and gently shake the ramekin back and forth to evenly cover the surface (tap off any excess if you like) and caramelize with a torch or transfer to a cookie sheet and place under the broiler for about 2 minutes, just until the sugar is caramelized and golden. (Turn the sheet around in the oven if you need to help them caramelize evenly.) Refrigerate again, or just let them sit on the countertop while you eat dinner or make coffee, just until the sugar is set and crackly.

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January 08 2009 10:59 pm | dessert

13 Responses to “Roasted Tomato Soup and Lemongrass Buttermilk Pie”

  1. sue.d on 08 Jan 2009 at 11:29 pm #

    oh my those sound good. can’t wait to try one or both. must get me a copy of your article for the others.

    good on yah for not letting your food push you around!

  2. Jen C on 09 Jan 2009 at 6:32 am #

    I forgot about the soup and those scones – I might make them next week. The only thing is the tomatoes this time of year (or the ones that are available to me) might not be as flavorful, would they? Or would that occur when you roasted them?

  3. Colleen on 09 Jan 2009 at 7:27 am #

    aaaahh! I LOVED that line! “A nun in a pron shop”!!! You brightened my cold, snowy day! HAve a great one.

  4. Colleen on 09 Jan 2009 at 7:27 am #

    ugh…porn shop…gotta get the quotes right. Jeepers.

  5. Erica B. on 09 Jan 2009 at 7:49 am #

    Lemongrass ice cream?? I can’t wait! Did I mention WS has the red cuisinart ice cream maker on sale for $40? I picked it up along with Perfect Scoop.

  6. Erica B. on 09 Jan 2009 at 7:51 am #

    Oh, and I meant to say Bravo for sticking to just a small slice!

  7. Lovefood63 on 09 Jan 2009 at 8:39 am #

    Yum! I’ve got some lemongrass in my freezer that I think I’ll use this weekend for the pie. I’m glad you’re feeling better Julie, but personally all that talk about being ill did something to my psyche. I couldn’t wrap my head around the flu and a food blog together–turned me completely off eating for a day. Hmmm, perhaps we’re on to something here!

  8. Fiona on 09 Jan 2009 at 11:14 am #

    I wish I could get my pastry crusts to look as nice as yours. Mine always look like something gnawed around the edge. Frankencrusts.

    Lemongrass creme brulee sounds delicious.

  9. elektra on 09 Jan 2009 at 11:23 am #

    soup can be a religious experience even for atheists. there’s something about homemade soup.

    i think homemade soup is the new black.

  10. pa on 09 Jan 2009 at 5:14 pm #

    Happy Friday Julie, its always a wine night in our house. What is everyone’s favourite wine. Mine is Errazuriz Max Reserva Cab (chili) I know this is off topic. I made your Roasted red pepper and tomatoe soup. 10 out 0f 10 so good.

  11. Koko on 12 Apr 2009 at 8:45 am #

    What an interesting combination! The cake (and creme brulee) sound beautiful!

  12. Jaden, Shauna and I Cook it Slow on Good Bite! | dinner with Julie on 07 Jan 2010 at 9:24 pm #

    […] One Year Ago: Lemongrass Buttermilk Pie […]

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