The best, easiest and fastest lemon curd ever. Really. Thanks, E.
Cook together over low heat, whisking constantly, until the custard sticks to the back of a spoon:
2 lemons (juice & rind)
1/4c. butter
2 eggs
3/4 c. sugar
Eat and swoon.
Tuesday, June 16, 2009
Pizza Dough (by request)
K. just asked for our old pizza dough recipe, so I thought I'd put it up here, even though we are not pizza experts and I am a bit embarrassed to post this in view of our recently acquired pizza-finicky-ness. I'm not sure this recipe will hold up under scrutiny by those in the know, but we have made some fine pizzas with it nonetheless.
The below is adapted from Pino Luogo's Simply Tuscan; my edition is inscribed: "To A., On the occasion of her graduation - June, 2000. In admiration of brave dreams artfully achieved. With all our love, Mom & Dad." This is why I love this book.
Pizza Dough
4 c. all purpose flour, plus extra for coating work surface
1 1/2 c. warm water
7 tsp. fresh yeast
2 tsp. salt
1/4c. olive oil, plus extra to grease the pans
Put the flour on a clean work surface and make a well in the center. Dissolve the yeast in a bowl with half the water. Place the salt, yeast and oil in the well, and use a fork to incorporate the flour into them. Add more water as needed to make a dough that is homogenous and elastic.
Put the dough in a bowl dusted with flour, cover and let rise in a warm place to proof until doubled in bulk (about 2 hours). Once proofed, turn the dough out and knead it on a flour-covered surface until very smooth.
This recipe recommends dividing into two, rolling each half to 1/4 inch, but we like our pizza thinner, so tend to make 3 or 4 smaller crusts.
Once topped with desired tasty things, bake in 12-inch pans greased with oil at 500 degrees for 20-25 minutes.
The below is adapted from Pino Luogo's Simply Tuscan; my edition is inscribed: "To A., On the occasion of her graduation - June, 2000. In admiration of brave dreams artfully achieved. With all our love, Mom & Dad." This is why I love this book.
Pizza Dough
4 c. all purpose flour, plus extra for coating work surface
1 1/2 c. warm water
7 tsp. fresh yeast
2 tsp. salt
1/4c. olive oil, plus extra to grease the pans
Put the flour on a clean work surface and make a well in the center. Dissolve the yeast in a bowl with half the water. Place the salt, yeast and oil in the well, and use a fork to incorporate the flour into them. Add more water as needed to make a dough that is homogenous and elastic.
Put the dough in a bowl dusted with flour, cover and let rise in a warm place to proof until doubled in bulk (about 2 hours). Once proofed, turn the dough out and knead it on a flour-covered surface until very smooth.
This recipe recommends dividing into two, rolling each half to 1/4 inch, but we like our pizza thinner, so tend to make 3 or 4 smaller crusts.
Once topped with desired tasty things, bake in 12-inch pans greased with oil at 500 degrees for 20-25 minutes.
Tuesday, May 5, 2009
Quick Pork Noodle Soup
A week or two ago we made and froze about a gallon each of chicken and pork stocks - we had a ton of chicken carcasses and old pork bones in the freezer. Surprisingly, most people we talked to had never heard of pork stock (!) and had no ideas on recipes, so we took a look in James Peterson's Splendid Soups, which has a simple recipe for "Chinese Pork Noodle Soup." Here is our adaptation, which was easy to make and tasted superb.
Marinate 1/2 lb. of pork meat, thinly sliced (we used a loin from the Piggery), in 1 tbsp. dry sherry, 1 tsp. cornstarch, 4 tsp. soy sauce, 1/2. tsp. sesame oil and some freshly ground pepper for at least an hour. Finely chop a few handfuls of scallions and/or chives (we used about 1/4 c. of each).
In one pot, bring enough lightly-salted water to the boil for two-three healthy helpings of thin Chinese egg noodles; cook the noodles until no longer chewy. In a second pot, bring about a litre of stock (we mixed pork with chicken for a slightly lighter broth) to the boil.
Just before serving, add the pork in its marinade to the boiling broth for 1 to 2 minutes, or until just cooked; add the scallions and chives as well as salt and pepper to taste. Place a scoop or two of noodles in eating bowls, top with several slices of pork and two-three ladles of broth.
The two of us had generous helpings last night and there is one left, so this would likely easily serve four as an appetizer.
Marinate 1/2 lb. of pork meat, thinly sliced (we used a loin from the Piggery), in 1 tbsp. dry sherry, 1 tsp. cornstarch, 4 tsp. soy sauce, 1/2. tsp. sesame oil and some freshly ground pepper for at least an hour. Finely chop a few handfuls of scallions and/or chives (we used about 1/4 c. of each).
In one pot, bring enough lightly-salted water to the boil for two-three healthy helpings of thin Chinese egg noodles; cook the noodles until no longer chewy. In a second pot, bring about a litre of stock (we mixed pork with chicken for a slightly lighter broth) to the boil.
Just before serving, add the pork in its marinade to the boiling broth for 1 to 2 minutes, or until just cooked; add the scallions and chives as well as salt and pepper to taste. Place a scoop or two of noodles in eating bowls, top with several slices of pork and two-three ladles of broth.
The two of us had generous helpings last night and there is one left, so this would likely easily serve four as an appetizer.
Sunday, April 19, 2009
Pasta with Peas Two Ways, and Piggery Ham
We were at the Farmers' Market yesterday and picked up some "ham ends" from the Piggery. I was hoping to make an Epicurious-based recipe for pasta with prosciutto and asparagus, but instead wound up doing something totally different. According to our dinner guests and P., my improvisation was successful, and the dish was (here I quote our guest), "excellent, and absolutely made by the ham." We agree.
Here's the simple recipe:
Put on the pasta to boil in lots of salted water - I used 1 lb. of medium shells - and then fry a handful or two of finely-chopped ham ends (I imagine this would work brilliantly with Piggery bacon too) in their own fat, with a tablespoon or two of olive oil, diced garlic scallions (6 small, white parts only) and shallot (1 medium). Add a cup total of chicken broth mixed with white wine (I used about half and half). Boil the ham & wine mixture until almost all the liquid is absorbed. At this point the ham can rest in the pan for awhile, if necessary.
Just before serving, add 1-2 cups of snap peas; after a minute or so (just long enough to warm the snaps to a bright green deliciousness) add a bundle of pea shoots along with several spoonfuls of pasta water. Cover briefly to steam the pea shoots gently, then stir them into the sauce; add some pasta water (just a spoon at a time - the glutens in the water will help with getting the right saucey texture, as wet or dry as you like) and sprinkles of salt and pepper to taste. Drain the pasta when al dente and toss with the ham & peas. Top with grated parmigiano.
We recommend this particular pasta very much, either as an appetizer for six or as a light main for four.
Note: we had some ham ends left over, so two days later we chopped them up, browned them in a pan, added some slivered almonds (to toast lightly), served them on top of fresh spinach from Stick & Stone with toasted sourdough (richly buttered) from Fat Boy Bakery and some little chunks of aged gruyère. Fabulous!
Here's the simple recipe:
Put on the pasta to boil in lots of salted water - I used 1 lb. of medium shells - and then fry a handful or two of finely-chopped ham ends (I imagine this would work brilliantly with Piggery bacon too) in their own fat, with a tablespoon or two of olive oil, diced garlic scallions (6 small, white parts only) and shallot (1 medium). Add a cup total of chicken broth mixed with white wine (I used about half and half). Boil the ham & wine mixture until almost all the liquid is absorbed. At this point the ham can rest in the pan for awhile, if necessary.
Just before serving, add 1-2 cups of snap peas; after a minute or so (just long enough to warm the snaps to a bright green deliciousness) add a bundle of pea shoots along with several spoonfuls of pasta water. Cover briefly to steam the pea shoots gently, then stir them into the sauce; add some pasta water (just a spoon at a time - the glutens in the water will help with getting the right saucey texture, as wet or dry as you like) and sprinkles of salt and pepper to taste. Drain the pasta when al dente and toss with the ham & peas. Top with grated parmigiano.
We recommend this particular pasta very much, either as an appetizer for six or as a light main for four.
Note: we had some ham ends left over, so two days later we chopped them up, browned them in a pan, added some slivered almonds (to toast lightly), served them on top of fresh spinach from Stick & Stone with toasted sourdough (richly buttered) from Fat Boy Bakery and some little chunks of aged gruyère. Fabulous!
Saturday, April 11, 2009
Cakes from Cornerstone: Never Fail Cake
In 1999 this was the Cornerstone "house favourite," I am informed by "Recipes to Remember," our wedding collection of tasty things to eat. I don't think "Never Fail" has slipped below house favourite in the last 10 years, and I think it is gaining similar status at The View, if our last experiment is any indication.
New friends from the building, S, M and I came for tea the other day, and Patrick has been begging for a white cake for weeks, so I thought I'd make the famous Never Fail. Although I often make it in a rectangular pan and ice it with butter frosting, I was too late to frost it properly, so made it in a bundt pan and glazed it with a lemon and icing sugar drizzle with lots of zest.
The cake was actually yellow (rather than its traditional white) from our beautiful local Kingbird Farm eggs and it was truly divine: moist and perfect. Everyone had at least two pieces (!) and we only had enough left for a piece each the next day, so I am making it again tonight for our other new friends, K & Sh.
In any case, it has been far too long that I have gone without posting this fabulous recipe.
Never Fail Cake
1. Cream 1 1/2c. white sugar, 3 eggs, a glop of vanilla and 3/4 c. Becel (or butter).
2. Add, alternating in 3-4 batches (mixing after each), 1 c. milk and 2 c. white flour mixed with 2 heaping tsp. baking powder.
3. Bake in 350 degree oven for at least 30 minutes (use a toothpick - when clean, the cake is done).
Simple and fabulous. I'm starting to think I should always have this cake around!
New friends from the building, S, M and I came for tea the other day, and Patrick has been begging for a white cake for weeks, so I thought I'd make the famous Never Fail. Although I often make it in a rectangular pan and ice it with butter frosting, I was too late to frost it properly, so made it in a bundt pan and glazed it with a lemon and icing sugar drizzle with lots of zest.
The cake was actually yellow (rather than its traditional white) from our beautiful local Kingbird Farm eggs and it was truly divine: moist and perfect. Everyone had at least two pieces (!) and we only had enough left for a piece each the next day, so I am making it again tonight for our other new friends, K & Sh.
In any case, it has been far too long that I have gone without posting this fabulous recipe.
Never Fail Cake
1. Cream 1 1/2c. white sugar, 3 eggs, a glop of vanilla and 3/4 c. Becel (or butter).
2. Add, alternating in 3-4 batches (mixing after each), 1 c. milk and 2 c. white flour mixed with 2 heaping tsp. baking powder.
3. Bake in 350 degree oven for at least 30 minutes (use a toothpick - when clean, the cake is done).
Simple and fabulous. I'm starting to think I should always have this cake around!
Tuesday, March 24, 2009
Picadillo
Now that things are slowly getting back to normal, we are determined to do more cooking of the original and interesting variety. So, last night we went grocery shopping and picked up materials for a lovely Italian tuna salad (greens, tomato, cucumber, basil), makings for picadillo and the necessary ingredients for the Rebar huevos rancheros (tomorrow's dinner).
Tonight, P made his famous pico de gallo (tomatoes, white onion, cilantro, lime and salt), and I made picadillo (adapted from Jane Milton's Mexican Kitchen) to eat with tortillas:
Brown a pound of ground beef in a pan; add a few cloves of finely chopped garlic and a finely chopped red pepper. Mix in 1/4 c. sherry, a dollop of tomato paste, black pepper, cloves, cumin and cinnamon to taste. Add a few sprinkles of toasted almond slivers and raisins. Sour cream would have topped off our little soft tacos delightfully - next time!
Tonight, P made his famous pico de gallo (tomatoes, white onion, cilantro, lime and salt), and I made picadillo (adapted from Jane Milton's Mexican Kitchen) to eat with tortillas:
Brown a pound of ground beef in a pan; add a few cloves of finely chopped garlic and a finely chopped red pepper. Mix in 1/4 c. sherry, a dollop of tomato paste, black pepper, cloves, cumin and cinnamon to taste. Add a few sprinkles of toasted almond slivers and raisins. Sour cream would have topped off our little soft tacos delightfully - next time!
Saturday, February 7, 2009
The Best Corn Chowder Ever
We decided to make some chowder this week, so I came to Dúnedain to get the recipe and, wonder of wonders, it wasn't here! I am remedying the situation immediately, since this is a superb corn chowder recipe, adapted from Gourmet.
Ingredients
2 oz. (about 2 thick slices) diced bacon, quality crucial (we used to use Applewood smoked from the Bowl in Berkeley)
1 diced large sweet yellow onion
2 large carrots, diced (all veggies should be diced to 1/4 inch)
1 celery rib, diced
1 red bell pepper, diced
3 small Yukon Gold potatoes, peeled and diced
1 medium sweet potato (1 medium), peeled and diced
5 cups good chicken broth (40 fl oz)
2 fresh thyme sprigs
3 cups corn (from about 6 ears)
1 1/2 cups heavy cream (I often start with just 1/2 c. and add more to taste)
1 teaspoon fine sea salt
1 teaspoon black pepper
Instructions
Cook bacon in a wide 6- to 8-quart heavy pot over moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain, then add onion, carrots, celery, and bell pepper to bacon fat and cook, stirring, until onion is softened, 8 to 10 minutes.
Add all potatoes, broth, and thyme and simmer, covered, until potatoes are just tender, about 15 minutes. Add corn and cream and simmer, uncovered, 10 minutes. Add sea salt and pepper, then stir in bacon.
Makes 8 servings.
Ingredients
2 oz. (about 2 thick slices) diced bacon, quality crucial (we used to use Applewood smoked from the Bowl in Berkeley)
1 diced large sweet yellow onion
2 large carrots, diced (all veggies should be diced to 1/4 inch)
1 celery rib, diced
1 red bell pepper, diced
3 small Yukon Gold potatoes, peeled and diced
1 medium sweet potato (1 medium), peeled and diced
5 cups good chicken broth (40 fl oz)
2 fresh thyme sprigs
3 cups corn (from about 6 ears)
1 1/2 cups heavy cream (I often start with just 1/2 c. and add more to taste)
1 teaspoon fine sea salt
1 teaspoon black pepper
Instructions
Cook bacon in a wide 6- to 8-quart heavy pot over moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain, then add onion, carrots, celery, and bell pepper to bacon fat and cook, stirring, until onion is softened, 8 to 10 minutes.
Add all potatoes, broth, and thyme and simmer, covered, until potatoes are just tender, about 15 minutes. Add corn and cream and simmer, uncovered, 10 minutes. Add sea salt and pepper, then stir in bacon.
Makes 8 servings.
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