Ceviche
Today is Peruvian Independence Day- try this summer favorite that was invented in Peru- Ceviche! (It can also be spelled Cebiche)
Posts Tagged ‘Citrus’
Pineapple Lime Daquiris
It’s National Daquiri Day- start your week off right with this Recipe of the Day!
To me it’s foodie heaven, 30 cooks under one roof in San Francisco frantically making dinner…together. Once all the food is prepared, everyone eats together and has a chance to taste and indulge in a really spectacular spread. Hosted each month by the founder, Marco Flavio, Cook here and Now events promote seasonal, local produce amidst a fun, frenzied atmosphere.
The idea is brilliant: Marco provides a list of select items and those who sign up (or are lucky enough to get in the door) are on the hook for an entree, salad, main or dessert utilizing one or more of the listed ingredients. This past Sunday’s ingredients included all poultry (except chicken) lemons, kiwi, onions, chard and mushrooms. The dishes which were churned out were just plain amazing.
Pictured below are just some of the creations; there were really too many great things to capture. In addition to the great dishes, the camraderie of the cooks really make this event a winner. Next up from Marco: a pie social (but sadly it’s filled).
Swiss onion pie.
- This was one amazing lemon meringue pie.
- It’s hard to find words to express how amazing this appetizer was!
Simple but delicious cheese souffle.
Lemon tarts in flaky pastry
Flaky Pastry
- 2 ½ cups all-purpose flour
- 1 teaspoon white sugar
- 1 teaspoon salt
- 1 cup solid vegetable shortening, or ½ cup shortening and 8 tablespoons (one stick) cold unsalted butter
Add the flour, sugar and salt to food processor. Pulse a few times to mix. Cut the butter into small pieces (1 inch cubes) and add to the processor. Pulse the mixture until you have pea-sized pieces.
Drizzle 1/3 cup plus 1 tablespoon ice water over the flour and fat mixture. Pulse until the mixture looks evenly moistened and begins to form small balls. Gently press a few small pieces of the mixture together between your fingers. If the balls of dough stick together, you have added enough water. If not, drizzle 1-2 tablespoons additional ice water over the mixture. Note: the dough should look rough, not smooth, when done.
Divide the dough in half and press each piece into a thick, flat disk. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes. The dough can be wrapped airtight and frozen for up to 6 months.
Baking the tart shells: Roll out the pasty and cut to fit the bottom of a small tart pan (or muffin cup). Press firmly and then bake at 350 degrees for about 15-20 minutes (watch to avoid burning!)
Cook’s note: baking the shells upside down will result in flakier pie crust – if pressed firmly to the pan.
Recipe courtesy of Joy of Cooking, All about Pies and Tarts, Irma S. Rombauer
For better results - turn the baking process upside down!
- 1 tablespoon plus 2 teaspoons finely grated lemon zest
- 1 cup fresh lemon juice
- 1 1/3 cups sugar
- 4 large eggs
- 1 ¾ sticks unsalted butter, cut into tablespoon pieces
Whisk together the zest, lemon juice, sugar, eggs and a pinch of salt. Add butter all at once and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 10 minutes. Immediately pour curd through a fine sieve into a bowl, then chill, covered.
Recipe courtesy of Gourmet Magazine (Epicurious)
Top these tarts with simple Whipped cream.
- Lemon Tarts in Flaky Pastry
Luscious lemon bars!
A few years ago when I decided to update my yard I started by planting trees. Citrus, to be exact. It seemed like a good idea at the time; rather than flowery ornamentals I would add functional plants or things I could eventually eat (the fruit, not the trees themselves!)
I started off by planting a meyer lemon tree next to a small lime tree. Since there was space on the other side of the lime it seemed natural to add a Eureka (the more common type found in grocery stores). Turns out the lime tree was actually a dwarf lemon (they weren’t ripe yet) and the larger tree hidden by the fence…another lemon.
It’s probably a good thing lemons are not only useful around the house but are healthy as well. And as if it’s not obvious my favorite use for lemons is in desserts; whether in the shape of a pie covered with a thick cloud of fluffy meringue or in the guise of lemon bars. If you don’t have time for pie, try the shortbread lemon bar recipe (below). This is a super fast, easy recipe your friends and family will love.
- 1 ½ sticks (3/4 cup) unsalted butter
- 2 cups all-purpose flour
- ½ cup packed light brown sugar
- ½ teaspoon salt
Preheat oven to 350 degrees.
Cut butter in ½-inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13 by 9 by 2 inch baking pan and with a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare the topping.
- 4 large eggs
- 1 ½ cups granulated sugar
- ¾ cup fresh lemon juice
- 1/3 cup all-purpose flour
- Hot shortbread base
- 3 tablespoons confectioners sugar
In a bowl whisk together eggs and granulated sugar until combined well and stir in lemon juice and flour. Pour lemon mixture over hot shortbread. Reduce oven temperature to 300 degrees and bake confection in middle of oven until set, about 30 minutes. Cool completely in pan and cut into 24 bars.
Bar cookies keep, covered and chilled, 3 days. Sift confectioners’ sugar over bars before serving.
Recipes courtesy of Epicurious.