lemon meringue tart

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shortbread crust:
*2 tablespoons powdered sugar
*2 tablespoons granulated sugar
*10 tablespoons butter, cut into 5 cubes
*1 1/4 cups all-purpose flour 

filling:
*4 large egg yolks (reserve whites for meringue)
*3/4 cup sugar
*1/3 cup lemon juice, freshly squeezed (about 2 medium lemons)
*4 Tbsp. butter (softened)
*1/8 tsp. salt
*2 tsp. lemon zest
*1 tsp. vanilla extract
*4 oz. cream cheese Meringue
meringue:

*4 egg whites
*2 Tbsp. powdered sugar

 

Instructions:
*Preheat oven to 325*F. Lightly grease a 10-inch tart pan with nonstick cooking spray. Set aside. (if you don't have a tart pan, you can use a cake pan, baking dish, pie plate, etc. Just improvise. As long as it's within the 8- to 10-inch range you will be fine.)

*Place sugars in a food processor and process for 30 seconds. Add in butter and pulse until the butter and sugar are well combined. Add in flour and pulse until mixture forms a dough, about 1 minute. Transfer dough to tart pan. Press into pan and half way up the sides of the pan. Prick the bottom of the shortbread with a fork. Bake shortbread in oven for 15 minutes, or until lightly golden but not brown.

*Meanwhile, prepare lemon custard. In a saucepan over medium heat, combine egg yolks, sugar, and lemon juice. Add in butter and salt. Cook, stirring constantly, until custard thickens but is still pouring consistency, about 8 minutes. Be careful not to boil the custard. Once thickened, add in lemon zest and vanilla extract. Transfer mixture to a blender. Add in cream cheese and blend for 30 seconds, or until mixture is smooth and well-combined. Transfer custard to baked tart shell. Set aside.

*With an electric mixer fitted with a whisk attachment, add egg whites to bowl. Beat on high for one minute. Add in powdered sugar. Continue to beat on high until stiff peaks form. Spread meringue atop custard, making sure to spread it all the way to the tart edges. This prevents the meringue from pulling away from the sides when baking. Return tart to oven and bake for 10 minutes. For a more golden meringue, switch the oven to broil the last 2 minutes of baking. Remove from oven and refrigerate at least 1 hour. 

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 bon appetit!

Yellow Pepper Soup

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adapted from Gourmet magazine [September 1996] Serves 4 

 2 tablespoons unsalted butter

1 medium onion, diced

2 cloves garlic, minced

1/4 teaspoon hot pepper flakes

3 pounds yellow bell peppers, cut into 1 inch pieces

2 cups chicken stock, or vegetable stock 

1/2 cup low fat sour cream (or regular)

coarse salt and pepper

 creme fraiche and homemade Parmesan croutons for garnish

1. Melt butter in a large stock pot over medium heat. Add onions and saute, stirring occasionally until translucent, about 5 minutes. Add garlic and pepper flakes, and cook for 2 minutes. Add peppers and chicken stock. Cover and simmer until peppers are tender, about 25 minutes.

2. Carefully puree soup with an immersion blender. Season with salt and pepper to taste. When ready to serve, stir in sour cream, add more salt and pepper if needed.  Garnish with croutons and creme fraiche.  

This soup is delicious served chilled or warm. 

 

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bon appetit!

scalloped (heirloom and kumato) tomatoes

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{an Ina Garten Recipe}

 

Good olive oil (oh Ina, you saucy minx)
2 cups (1/2-inch diced) bread from a French boule, crusts removed
16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds) I used heirloom and kumato
1 tablespoon minced garlic (3 cloves)
2 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup julienned basil leaves, lightly packed
1 cup freshly grated Parmesan cheese
Preheat the oven to 350 degrees F.
Heat 3 tablespoons of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.

Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. Off the heat, stir in the basil.
Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.

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bon apetit!

BBQ pulled chicken sliders

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(a comfort of cooking recipe)

Marinade:
3 tablespoons olive oil
2 tablespoons dark brown sugar
1 teaspoon paprika
1 teaspoon chili powder
¾ teaspoon ground cumin
½ teaspoon salt
½ teaspoon freshly ground pepper
¼ teaspoon ground ginger
1 pound (about 2 portions) skinless, boneless chicken breasts
Cooking spray

Sauce:
2 teaspoons vegetable oil
½ cup finely chopped onion
2 tablespoons dark brown sugar
1 teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon dry mustard
½ teaspoon ground allspice
½ teaspoon crushed red pepper flakes
1 cup ketchup (I use organic)
2 tablespoons cider vinegar
Salt and pepper, to taste
For the sandwiches:
4 sandwich rolls or 8 mini slider buns (or halved dinner rolls), toasted lightly (if desired).
Dill pickle chips

Combine the oil and spices for the marinade in a large bowl. Add chicken to the bowl and rub spice mixture evenly over chicken. Marinade for at least 30 minutes, or overnight in the refrigerator (I put it in a zip lock bag then lay it in a baking dish so that it does not leak). When ready, heat grill to medium-high heat. Cover and grill chicken for 15 minutes, or until a thermometer registers 180°, turning occasionally. Let stand for 5 minutes. Place chicken on a cutting board and shred with 2 forks or your fingers.

To prepare sauce, heat canola oil in a medium saucepan over medium heat. Add onion; cook for 5 minutes or until tender, stirring occasionally. Stir in brown sugar and all spices; cook 30 seconds. Stir in ketchup and vinegar; bring to a boil. Reduce heat and simmer 10 minutes, or until slightly thickened, stirring occasionally. Stir in shredded chicken. Cook 2 minutes, or until thoroughly heated.

Place desired amount of chicken mixture on bottom halves of sandwich rolls and a few tablespoons of sauce. Top each serving with 2 pickle chips and top roll half.

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Enjoy!

peach and blueberry crumble

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(an Ina Garten recipe)

2 pounds firm, ripe peaches (6 to 8 peaches)
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 cup fresh blueberries (1/2 pint)

for the crumble
1 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) cold unsalted butter, diced
Preheat the oven to 350 degrees F.
Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into a tart pan, individual ramekins or custard cups.

For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.

If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.

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enjoy!

Grilled Spice-rubbed Flank Steak

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2 large garlic cloves, minced
1-1/2 teaspoons grated peeled fresh ginger, minced 
3/4 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon black pepper
1 teaspoon ground cumin
2 teaspoons canola or vegetable oil
1-1/2 lb flank steak, trimmed

Mix first 8 ingredients in a small bowl to form paste. Pat steak dry, then rub paste all over and place in a sealed plastic bag. Marinate steak, covered and chilled, at least 7 to 8 hours, [I marinated it for 24 hours] turning the bag over once or twice.

Prepare grill for cooking.

Bring steak to room temperature [do not leave out longer than 1/2 hour]. When fire is hot, grill steak on lightly oiled grill rack 5 minutes on first side, then turn and grill for 3 minutes on second side for medium-rare.

Transfer steak to a cutting board and let rest for 10 minutes. You can cover it with foil or not, but it needs this time for the juices to resettle back into the steak, making the meat nice and juicy.

Holding knife at a 45-degree angle, cut steak across the grain into thin slices. Serve.

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enjoy!

Plum Crunch

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(from ina garten's back to basics)

3 pounds Italian prune plums, pitted and quartered (I used a combination of ted & purple)
1 1/2 cups light brown sugar, lightly packed
1/4 cup all-purpose flour
6 tablespoons creme de cassis liqueur (I use a little less)
For the topping
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup oatmeal
1/2 cup chopped walnuts
1/2 pound (2 sticks) cold unsalted butter, dicedVanilla ice cream, for serving

Preheat the oven to 375 degrees F.
For the fruit, in a large bowl, combine the plums, brown sugar, flour, and cassis. Pour the mixture into a 12 by 8-inch shallow baking dish.

For the topping, combine the flour, granulated sugar, brown sugar, salt, oatmeal, walnuts, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the plum mixture.

Bake the plum crunch for 40 to 45 minutes, until the plums are bubbling and the top is browned. Serve warm or at room temperature with ice cream.

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enjoy!

 

pink grapefruit sorbet

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1 cup sugar (I used 1/2 c sugar and 1/2 c splenda blend for baking)
1/2 cup water
3 long strips of grapefruit peel (not the pith)
3 tablespoons Vodka (optional)
3 cups fresh red or pink grapefruit juice
drop or two of red food coloring (optional)



Using a veggie peeler, remove three long strips of peel (not the pith) from the grapefruits. Set aside. Squeeze out 3 cups of juice from the grapefruits.

In a small saucepan, combine the sugar, water, grapefruit peel and vodka (if using) over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved.

Remove the pan from the heat and allow the syrup to cool. Discard the peels.

Strain the grapefruit juice through a sieve to remove any pulp (discard the pulp). In a large pitcher, stir the sugar syrup mixture into the juice and mix in 1-2 drops of food color, if desired (not too much).

Pour into the container of an ice cream maker and freeze according to manufactures directions. Transfer to a container and freeze until firm. 

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enjoy!

If you do not have an ice cream maker, pour the mixture into a 9 inch square metal baking pan; cover and freeze, stirring occasionally, until partially frozen, about 4 hours. In a food processor with the blade attachment, process until smooth but still frozen.