A lemon tart - isn't that redundant? It might be but this one with an almond flavored pastry has just the right balance of tart and sweetness. I came across this recipe about 20 years ago in Cook's Magazine. Significant changes have been made to the crust but not to the filling.
The original pastry called for almond paste which was hard to find at that time. I substitute Orgeat syrup, available at any liquor store. Use only 3 tablespoons if you are using the syrup. Also, I use unsalted butter for better control.
The pastry is easiest made in a food processor. After all ingredients for the pastry are added to the processor, pulse until a ball is formed. Since it is a sweet dough, it is immediately available to shape. Roll it to the size of your fluted, removable bottom pie tin and press into all flutes. The pastry should be the same height as the pan.
I like to bake the pastry for about 20 minutes weighted by beans on top of wax paper. Remove the wax paper and beans, wash with an egg + 1 tablespoon water, whisked, and bake for an additional eight minutes.
Add the filling and bake for 22 minutes or until filling is set. Remove from oven and let cool to room temperature.
Click the title to get the recipe.
Tuesday, April 19, 2005
Tuesday, April 12, 2005
Roast Chicken with Root Vegetables
A roast chicken with a crisp, seasoned skin takes little time and effort to prepare and the outcome is a wonderfully delicious all-in-one-pot meal. Peel some root vegetables and roast for 1½ hours.
Lots of recipes for a roasted chicken leave the final product with a so-so appearance and not so appetizing skin. The kind of skin that you want to remove. I like to roast my chickens at temperatures above 400°F and sometimes start them at 450°F + for 15 minutes or so just to get the proper texture of skin, crispy. This crispy skin is hard to resist.
In this recipe, the chicken shares the roasting pan with whatever root vegetables you want to use, is turned twice during the first 30 minutes and maintains a roasting temperature of 425°F. We like fennel (anise root) and use it most times. Carrots and potatoes are a staple. Experiment with onions and parsnips. If you want to brown the vegetables more evenly, stir them after 45 minutes.
Fresh oregano is best but dried is also acceptable. If using fresh, double the quantity.
Click here or the title to get the recipe.
Lots of recipes for a roasted chicken leave the final product with a so-so appearance and not so appetizing skin. The kind of skin that you want to remove. I like to roast my chickens at temperatures above 400°F and sometimes start them at 450°F + for 15 minutes or so just to get the proper texture of skin, crispy. This crispy skin is hard to resist.
In this recipe, the chicken shares the roasting pan with whatever root vegetables you want to use, is turned twice during the first 30 minutes and maintains a roasting temperature of 425°F. We like fennel (anise root) and use it most times. Carrots and potatoes are a staple. Experiment with onions and parsnips. If you want to brown the vegetables more evenly, stir them after 45 minutes.
Fresh oregano is best but dried is also acceptable. If using fresh, double the quantity.
Click here or the title to get the recipe.
Monday, April 04, 2005
Steak au Poivre
We have been enjoying steak au poivre, a French version of steak with peppercorns, for many years. However, in the beginning many years ago in Atlanta, my consistency of producing an outstanding sauce was spotty.
Steak au Poivre is a rib eye/shell steak, about 1 1/2" thick. A one pound tenderloin can also be used. Cracked pepper corns are pressed into the meat on both sides, then sauteed in oil and butter. Julia Child and Jacques Pépin update the dish by using a mixture of black, green, white and Jamaican peppercorns, which is really allspice. The steaks are then removed from the pan and kept warm. Shallots are sauteed for 30 seconds, cognac added and flamed to remove the alcohol. Many recipes next call for a well-flavored stock. My success using a flavored stock was limited.
After some research I made a brown veal stock/demi-glace. A demi-glace is a rich veal stock reduced to a gelatin like consistency. Once finished and cooled it can be sliced, wrapped in plastic wrap and then wrapped with aluminum foil. It can then be frozen and stored for months. According to Jacques Pepin it will keep almost 'indefinitely' without spoiling. I make a batch about every 1 1/2 years. Now my Steak au Poivre has the wonderful, elegant sauce that it so richly deserves.
The addition of a tablespoon of butter in the sauce is the last step. Spoon over the steak, sprinkle liberally with chopped parsley and serve. Bon Appetit!
Steak au Poivre is a rib eye/shell steak, about 1 1/2" thick. A one pound tenderloin can also be used. Cracked pepper corns are pressed into the meat on both sides, then sauteed in oil and butter. Julia Child and Jacques Pépin update the dish by using a mixture of black, green, white and Jamaican peppercorns, which is really allspice. The steaks are then removed from the pan and kept warm. Shallots are sauteed for 30 seconds, cognac added and flamed to remove the alcohol. Many recipes next call for a well-flavored stock. My success using a flavored stock was limited.
After some research I made a brown veal stock/demi-glace. A demi-glace is a rich veal stock reduced to a gelatin like consistency. Once finished and cooled it can be sliced, wrapped in plastic wrap and then wrapped with aluminum foil. It can then be frozen and stored for months. According to Jacques Pepin it will keep almost 'indefinitely' without spoiling. I make a batch about every 1 1/2 years. Now my Steak au Poivre has the wonderful, elegant sauce that it so richly deserves.
The addition of a tablespoon of butter in the sauce is the last step. Spoon over the steak, sprinkle liberally with chopped parsley and serve. Bon Appetit!
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