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message 101:
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Félix
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Sep 20, 2010 09:43AM
You guys are making me hungry.
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Sarah Pi wrote: "I did olive oil - but I'm sure butter would be better :)It's also good with roasted butternut squash and shallots and pasta."
sometimes I do an olive oil/butter combo just to get that buttery goodness.
Sage, It's Not Just for Stuffing Any More.
Sarah Pi wrote: "I decided to finally deal with my bumper crop of sage last night. My big dilemma hasn't been the regular sage, but the Pineapple Sage, which I couldn't figure out a use for.I made crispy sage and..."
Oh, I need to cut/hang my sage soon, so I can burn it later in the fall.
I made a pretty good rice/mushroom soup this weekend.
Over the weekend I made kind of a fancy-pants pot pie with scallops, rice and artichoke hearts, topped with a rectangle of puff pastry. It was good, but too rich for an entree. It might have made a nice appetizer.Saturday night when my youngest daughter came home for dinner we had a green salad and polenta with tomato-mushroom sauce (Marcella Hazan recipe, calls for a whole onion and some butter the your simmer with canned plum tomatoes). The polenta was good in the chilly damp weather.
RandomAnthony wrote: "Sarah Pi wrote: "I decided to finally deal with my bumper crop of sage last night. My big dilemma hasn't been the regular sage, but the Pineapple Sage, which I couldn't figure out a use for.I ma..."
RA That reminds me of the physician my husband worked with in Lame Deer, Montana. When someone was sick and he made a house call, he always burned sage in the corners of the room where the sick person was. It made the patients calmer and more trusting.
It a long weekend. My daughter and I have been baking.
This is what we came up with today. Yummo.
Lemon Tart
This is what we came up with today. Yummo.
Lemon Tart
Oh, man, that looks GOOD, Gail! My mouth is watering!Pretty crust, did you do that?
Yes we made the pastry as well. Usually I'm not a big fan of my own cooking, there is always something not quite perfect. I would have to say that this tart was absolutely divine.
Made these cupcakes for my son's Halloween party at his school.
Mod
Lemon Tart
200g caster sugar (7 oz)
4 eggs
150ml thickened cream (5.5 fl oz)
Grated zest and juice of 2 lemons (about 100ml) (3.75 fl oz)
Pastry
1 1/3 cups plain flour
50g almond meal (2 oz)
2tbls icing sugar, plus extra to dust
125g chilled unsalted butter,chopped (4.25 oz)
2 egg yolks, beaten
1 eggwhite, beaten
For pastry, whiz flour, meal,sugar, butter and ½ tsp salt in a food processor until fine crumbs. Add yolks and 2-3 tbs cold water and pulse until mixture comes together. Shape into a ball, enclose in plastic wrap and chill for 30 minutes. Roll out to 5mm (0.2 inch) thick on a floured surface, then use to line a 20cm loose-bottomed tart pan. Chill for 30 minutes.
Pre heat the oven to 190°C. ( 375°F )Line tart case with baking paper, fill with pastry weights and blind bake for 10 minutes. Remove paper & weights. Bake for 5 minutes until Pastry is dry. Brush with egg white and return to the oven for 5 minutes until the eggwhite has dried and the surface is shiny (prevents the pastry becoming soggy)
Reduce oven temp. to 150°C . ( 300°F )
Whisk sugar and eggs until foamy. Beat in cream, then lemon zest and juice. Pour into tart case and bake for 40 minutes or until just set – don’t worry if it’s wobbly in the centre as it sets as it cools. Cool slip out of the pan and dust with icing sugar.
There you are Sally, easy peasy. I converted everything for you to make it easier. :)
200g caster sugar (7 oz)
4 eggs
150ml thickened cream (5.5 fl oz)
Grated zest and juice of 2 lemons (about 100ml) (3.75 fl oz)
Pastry
1 1/3 cups plain flour
50g almond meal (2 oz)
2tbls icing sugar, plus extra to dust
125g chilled unsalted butter,chopped (4.25 oz)
2 egg yolks, beaten
1 eggwhite, beaten
For pastry, whiz flour, meal,sugar, butter and ½ tsp salt in a food processor until fine crumbs. Add yolks and 2-3 tbs cold water and pulse until mixture comes together. Shape into a ball, enclose in plastic wrap and chill for 30 minutes. Roll out to 5mm (0.2 inch) thick on a floured surface, then use to line a 20cm loose-bottomed tart pan. Chill for 30 minutes.
Pre heat the oven to 190°C. ( 375°F )Line tart case with baking paper, fill with pastry weights and blind bake for 10 minutes. Remove paper & weights. Bake for 5 minutes until Pastry is dry. Brush with egg white and return to the oven for 5 minutes until the eggwhite has dried and the surface is shiny (prevents the pastry becoming soggy)
Reduce oven temp. to 150°C . ( 300°F )
Whisk sugar and eggs until foamy. Beat in cream, then lemon zest and juice. Pour into tart case and bake for 40 minutes or until just set – don’t worry if it’s wobbly in the centre as it sets as it cools. Cool slip out of the pan and dust with icing sugar.
There you are Sally, easy peasy. I converted everything for you to make it easier. :)
Oh I missed the dish, 20 cm is approx 8 inches.
Oh, those are awesome cupcakes, Alecia...I need to try some cool Halloween decorating. Thanks for reminding me.
Thanks guys! They were fun to make....I got the idea off allrecipes.com. They have all kinds of fun recipes for Halloween.
Mod
Mod
"
Wow those look labor intensive. And tasty too.
My daughter has been baking again. Her latest feat was a Peach and raspberry slice. I would post a picture but the slice disappeared before I grabbed the camera.
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