Archive for May, 2012

3/4 cup butter, frozen
1 3/4 cups all purpose flour
3/4 cup confectioners’ sugar
for the filling:
4 large eggs, lightly beaten
1 1/2 cups granulated sugar
3 tbs all-purpose flour
1/4 tsp kosher salt
3/4 cup freshly squeezed lemon juice (about 4 lemons)
zest of one lemon
1/4 cup Half & Half
Prepare a 9 by 13-inch glass baking dish by buttering it, then lining it with parchment paper. Smooth the parchment into the butter to seal it.
To make the crust, grate the frozen butter using a box grater with large holes. Place back into freezer. Meanwhile, whisk together flour and confectioners’ sugar. Add frozen, grated butter, and stir with a fork until mixture is crumbly and evenly combined.
Transfer crust mixture to the prepared dish. Press crumbs into the bottom with the flat bottom of a measuring cup. Place in freezer for 15 minutes, then into a 350F oven for 18 minutes, until barely golden.
Meanwhile, make the filling.
Whisk together eggs, sugar, flour and salt until smooth. Whisk in lemon juice, zest and Half & Half. Pour over baked crust.
Reduce oven temperature to 325F and bake for about 25 minutes, until filling is set and edges are golden. Set on a wire rack to cool for 5 minutes, then lift from pan using overlapping parchment, and allow to cool completely on wire rack.
Using a sharp chef’s knife dipped in a cup of hot water, trim (and eat…I dare you not to) edges (wiping clean and reheating knife for each cut). Cut the rest into 24, 2-inch squares. Dust with more confectioners’ sugar. Store, refrigerated, in a single layer inside an airtight container. Will keep up to 3 days.
Baker’s notes: Lay sheet of parchment so it overlaps on both lengthwise sides. This will help you lift the baking later. Leave the widthwise sides buttered only.

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3/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup brown sugar
1 tsp baking powder
1 tsp cinnamon
1/4 tsp kosher salt
1/2 cup milk
2 cups chopped apples (1/4-inch pieces)
2/3 cup slivered almonds
for the sauce:
3/4 cup brown sugar
1/4 cup butter
3/4 cup boiling water
In a large bowl, whisk together flour, sugars, baking powder, cinnamon and salt. Add milk and bring together with a fork until combined. Fold in apples and almonds. Spread into a 1 1/2 quart casserole dish that’s been buttered on the bottom only.
In another bowl, pour boiling water over brown sugar and butter. Stir until butter is melted and mixture combined. Gently pour over pudding.
Bake pudding in a 375F oven for 40 minutes, until a tester inserted into the centre comes out clean. Serve warm, with vanilla ice cream.

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Amy at afternoon popcorn snack, responsible for keeping me awake at nights thinking about her Lemon Almond Shortbread Bars, has nominated Nice Fat Gurdie for a One Lovely Blog Award! Thank you so much Amy! And to everyone checking out todays post, it’s a reblog of those shortbread squares. Enjoy your insomnia. I know I am 🙂

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2 + 6 tbs extra virgin olive oil

1/4 medium yellow onion, minced

2 large cloves garlic, minced

1 lb freshly ground veal

1 cup ricotta cheese

2 egg whites

1/2 cup grated Parmesan

2 tbs finely chopped basil

1/4 bunch finely chopped chives

1 tbs finely chopped oregano

1/2 tsp finely chopped thyme

1 1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

flour for dusting

4 cups tomato sauce (homemade or favourite brand)

1 pound dry pasta, cooked to al dente

Heat 2 tbs oil in a heavy skillet over medium-high heat. Add onions and cook until translucent. Add garlic and cook until translucent. Transfer to a dish then refrigerate to cool.

In the bowl of a stand mixer fitted with the paddle attachment, combine veal, ricotta, egg whites, parmesan, herbs and onion/garlic mixture. Mix on medium for five minutes.

Form 3 ounce meatballs and place them on a baking sheet lined with flour. When finished, roll meatballs gently in flour to lightly coat. Heat remaining oil in a large skillet over medium-high. Sear meatballs, browning on all sides.

Transfer seared meatballs a paper towel-lined tray to drain.

Meanwhile, heat tomato sauce to simmering in a deep-sided saucepan. Add meatballs as they finish searing/draining. When all are added, place saucepan in a 350F oven until meatballs are cooked to an internal temperature of 140F; about 40 minutes.

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1/4 cup granulated sugar
1/4 cup mirin
1/4 cup sesame oil
1/4 cup brewed soy sauce
1/4 cup finely sliced green onions (white part only)
4 large garlic cloves, minced
2 tbs minced ginger root
2 tbs sambal oelek (hot chilli paste)
fresh ground pepper
1 1/2 pounds ribeye or New York steak, trimmed, very thinly sliced
1 tsp cornstarch
1 tbs canola oil
sesame seeds
In a large glass or ceramic bowl, combine marinade ingredients: sugar, mirin, sesame oil, soy sauce, green onions, garlic, ginger, sambal and pepper (several turns of the pepper mill).
Add beef and toss to coat. Cover and refrigerate for 2 hours.
Drain marinade and reserve. Mix thoroughly with cornstarch. Set aside.
Heat a wok over high heat. Add canola oil, and when hot, add beef. Stir-fry until browned. Transfer to a dish.
Add reserved marinade-cornstarch mixture to the wok and cook, stirring, for about a minute, until bubbling. Return beef to wok and toss until coated.
Garnish with sliced green onions (green part only) and toasted sesame seeds.

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