Posted: September 1st, 2010 | Author: Leah | Filed under: Food | No Comments »
…We can both make this!! After that, the similarities end.
I don’t make the crust ever- just make the sabayon, and go for it! I think it’s the best when chilled and served with berries.
Tarte au Citron
There are different ways to make a lemon tart. At Bouchon, the French Laundry, and Per Se, we use a sabayon method, in which the eggs are first cooked with the lemon juice and sugar over hot water, then the butter is gradually incorporated — an easy method that results in a consistently good lemon custard or curd.
Lemon Sabayon:
2 large eggs, cold
2 large egg yolks, cold
3/4 cup sugar
1/2 cup fresh lemon juice
6 tablespoons (3 ounces) cold unsalted butter, cut into 6 pieces
For the sabayon:
Bring about 1 1/2 inches of water to a boil in a pot that is slightly smaller than the diameter of the bowl you will be using for the sabayon. Meanwhile, in a large metal bowl, whisk the eggs, yolks, and sugar for about 1 minute, or until the mixture is smooth.
Set the bowl over the pot and, using a large whisk, whip the mixture while you turn the bowl (for even heating). After about 2 minutes, when the eggs are foamy and have thickened, add one-third of the lemon juice. Continue to whisk vigorously and, when the mixture thickens again, add another one-third of the lemon juice. Whisk until the mixture thickens again, then add the remaining lemon juice. Continue whisking vigorously, still turning the bowl, until the mixture is thickened and light in color and the whisk leaves a trail in the bottom of the bowl. The total cooking time should be 8 to 10 minutes.
Turn off the heat and leave the bowl over the water. Whisk in the butter a piece at a time. The sabayon may loosen slightly, but it will thicken and set as it cools. Pour the warm sabayon into glasses.
Read More http://www.epicurious.com/recipes/food/printerfriendly/Lemon-Tart-231349#ixzz0yJHl57qp
Posted: September 1st, 2010 | Author: Shari | Filed under: Food | 2 Comments »
We served these at a BBQ. I was wondering if people would like them since most people are not fond of dates. However, the Madjool dates are really good. The combination of sweetness, salt, savory cheese and pancetta is divine. I used Parmiagiano-Reggiano cheese and bacon because I couldn’t find any pancetta in town that day (apparently not a hot seller in the Comox Valley). In any case, six people ate about 20 of them and that was in addition to the best hot wings your dad has ever made.
http://www.epicurious.com/recipes/food/printerfriendly/Pancetta-Wrapped-Dates-Stuffed-with-Manchego-Cheese-and-Mint-357331
Posted: September 1st, 2010 | Author: Doug | Filed under: Food | Tags: dinner | 1 Comment »
Posted: August 24th, 2010 | Author: Doug | Filed under: Food | No Comments »
Here was another home run we created for ourselves. Absolutly amazing.
As one commenter put it “The anchovy butter should be it’s own food group”
Even if you don’t like anchovies, you’ve got to give this a try. First of all, you can’t beat freshly steamed artichokes—nibbling the flesh from the little leaves, gobbling the tender heart. And the insanely good anchovy butter has absolutely no relation to the too-salty fish you may have had once at a takeout pizza joint. Instead, oil-packed anchovies contribute this subtle sea-salty punch that you just can’t get from anything else.
Yield: Serves 8
Seasoned Butter
8 tablespoons (4 ounces) unsalted butter, softened
4 salted anchovy fillets, rinsed, and finely chopped
2 garlic cloves, peeled, halved, germ removed, and grated on a Microplane grater
1 teaspoon kosher salt
1 teaspoon finely ground fresh black pepper
1 tablespoon freshly squeezed lemon juice
8 medium globe artichokes, 10 to 12 ounces each
3 to 4 lemons, halved and seeds removed
Kosher salt, for salting the water
About 1/4 cup canola or vegetable oil
About 1/4 cup coarsely chopped flat-leaf parsley
Fleur de sel
1. Preheat all grates of a well-oiled charcoal or gas grill to high.
2. Combine all of the butter ingredients together and set aside.
3. Cut off the thorny ends of the artichokes with scissors and then cut the artichokes lengthwise in half. Rub the cut sides of the artichokes with a lemon half and place, cut side down, on a sheet pan. Add enough lightly salted water, 2 to 3 cups, to come 1/4 inch up the sides of the artichokes.
Place the pan with the artichokes directly on the grate, reduce the heat to medium-high if you can (those cooking on coals won’t be able to, and must monitor the water level especially closely), close the lid, and cook, adding water as needed to maintain the level at 1/4 inch. Cook until tender when pierced with a paring knife, about 30 minutes.
4. Carefully remove the pan from the grill. Using a spoon, scoop the fuzzy choke from each of the halves. Transfer the cleaned halves to a new sheet pan.
Using your hands or a brush, evenly, but lightly, coat both sides of the artichokes with canola oil.
5. Place the artichokes, cut side down, on the grate andn grill until well marked and lightly charred, 2 to 3 minutes. Flip and repeat on the second side, grilling for 2 to 3 minutes.
While still cut side up, place about 1/2 tablespoon of butter in each of the cavities and allow it to melt.
Squeeze lemon juice over the top and sprinkle with parsley and fleur de sel.
6. Remove theth artichokes from the grill and arrange on a serving platter.
SOURCE: http://www.epicurious.com/recipes/food/views/Artichokes-Basted-with-Anchovy-Butter-352969
Posted: August 23rd, 2010 | Author: Doug | Filed under: Food | No Comments »
Elyse and I made this amazing cherry chutney for her parents when there were out. On the pork tenderloin it was amazing. Highly recommended!
http://www.epicurious.com/recipes/food/views/Grilled-Pork-Tenderloin-with-Fresh-Cherry-Chutney-232266
