Polka Dot Shortbread

polka dot shortbread
polka dot shortbread
The dots tend to spread, but they still look pretty good.

We’ve wanted to make these for so long it seems as if the recipe card started to decay under the pile of other recipes we have on our list. So, finally, one Monday, when we wanted something for our fellow volunteers helping out at our downtown walk, we did. Of course, to get the lemon curd the recipe calls for we just had to make and eat a Lemon Sabayon Tart (not all at once, of course).

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Worth the trouble?

Meyer Lemon Tart Reprise

Meyer lemon tart
Our Meyer lemon tart, after we had some inspiration.

When we were writing up A Tip for Tarts the other day, we mentioned getting it from the book Modern French Pastry, by Cheryl Wackerhauser, the owner of Pix Pâtisserie. We looked through some of the creations on her website. Most are beyond our capabilities, except, perhaps, her Tarte au Citron. We’ll let you be the judge. To make this, simply follow our directions for Lemon Sabayon Tart, garnishing with chopped pecans and finely chopped cashews. Use a piece of stiff cardboard to cover most of the tart (place it across the crust, not on the filling) while you sprinkle the nuts on top, and finish with a few berries.

Tomato-Basil Cream Soup

tomato-basil cream soup
tomato-basil cream soup
Simple, fast, and tasty!

We were going to call this tomato bisque, but we checked with our go-to guide for all things food-related: The Joy of Cooking, by Irma S. Rombauer and Marion Rombauer Becker. It turns out that bisque is a cream soup which contains seafood. So, even though we like the sound of the word bisque, we chose accuracy over style. We didn’t get this recipe from any particular place; however, making tomato cream soup is so easy, we just made it up on the spot.

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Worth the trouble?

A Greens Explosion!

weekly CSA produce share
Harness all that photosynthesis and you could power your house!

If there’s anyone out there who doubts that we’re in greens season, he or she only needs to look at the photo above. It seems that, a couple of times each winter, we’re inundated with greens, and this first week back from the annual hiatus is one of those times. And then some. This also gives you an idea that, when you sign up for a CSA, you sign up to have less when crops don’t do well, and, apparently, to fill your refrigerator to the tiptop when you have a greens explosion.

This week’s share:

  • Romaine lettuce (1 head) — the largest we’ve ever seen!
  • Grapefruit (3)
  • Red LaSoda potatoes (5)
  • Celery (1 head)
  • Tendergreens (1 bunch) — an heirloom mustard
  • Hanover Kale (1 bunch)
  • Dill (1 bunch)
  • Michihili cabbage (1 bunch)

The website for the CSA had listed Michelli Cabage [sic] (perhaps Cabbage San Michelle?), but it wasn’t that; it’s definitely a type of mustard green.

Update: It is Michihili cabbage, and heirloom Chinese cabbage. We’ve never heard of it, but that’s okay.

Aloo Gobi

Aloo gobi
Aloo gobi
Aloo gobi is simply potatoes and cauliflower.

It’s been a while since we made an Indian dish for dinner. Now, we won’t try to fool you into thinking that this is authentic Indian cuisine. We just don’t have the spices, tools, or ability to make authentic Indian food. It’s a real skill, and we always notice that our Indian dishes are lacking, when compared to really good Indian restaurants. But, that doesn’t mean this isn’t a tasty, filling, and easy dish, because it is. And, anyone can make it.

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Worth the trouble?

Walnut Pâte Sucrée

The other day we were making up a Lemon Sabayon Tart, using Meyer lemons. Normally, we just use our standard Pâte Sucrée recipe. It’s a great tart crust, not too sweet, easy to roll and shape, bakes up crisp, and stands up to almost any filling. We think of it as our go-to recipe for tarts. This time, we changed it just a bit to turn it into a walnut crust that we thought would go well with a lemon filling. It’s a really simple change, one that’s almost not worth posting, but we didn’t have anything else for today, so up it goes.

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A Tart Tip

We’re heading into one of our favorite seasons: Meyer lemon season. We found out it had started when we were shopping and saw 1-pound bags of Meyer lemons right next to the regular lemons. A bag of them somehow hopped into our basket, but that’s fine, as we’ll make a Meyer lemon tart. Meyer lemon tart is probably our favorite thing to make with these tasty, tasty lemons. If you want to make one, too, simply follow the recipe from Lemon Sabayon Tart, using freshly-squeezed Meyer lemon juice. But, before you click to get the recipe, we have a tip for making your crust a bit more professional.

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