Friday, July 29, 2011

150 Best- Steak with Cilantro Relish

I wanted to make one of my favorite things..cilantro relish. To my surprise I never posted the recipe. This post will have Virginia and Arizona photos!!!

I am also still experimenting with mini pies. I made cherry and chocolate creme mini pies for the girls sleepover tonight. After the kids ate, Joel and I had steak, artichokes, and hollandaise. It was a much needed adult meal. No one complaining.."why do we have to eat this" or more often "Yuck..why are your trying to starve us to death".

This recipe is another hit from The 150 Best American Recipes.

1/3 cup rice wine or dry sherry
1/4 cup oyster sauce
1/4 cup soy sauce
1 Tb sesame oil
2 Tb sugar

Marinade in fridge-2 hours
Grill, rest, and serve.

1 cup chopped cilantro
1/4 cup veggie oil
2 Tb fresh lime juice
1 Tb fish sauce
1 chili, diced
1 tea sugar

Saturday, July 23, 2011

Lemon Tarts in Poppy Seed Shells

I have already begun planning for CT's 3.14 party. As you know you are only 3.14 once in a lifetime-so huge celebrations and huge amounts of PIE are needed! I usually have tons of large pies but I thought, "Why not have individual sized pie!" So I wanted to practice...

I also wanted to test out my Martha Stewart's Pies and Tarts cookbook...which I love the layout and pictures. So far, I have made the lemon curd, tart shells, and candied lemons. We loved the candied lemons!!

And these little tarts were magical!! Yummy. Everyone loved them. My only change would be less poppy seeds. They made the shell taste a tad of dirt.

The lemon curd recipe puts the butter in last. I prefer my other recipe that you add everything at the beginning and heat till thickened-never to a boil!

Lemon Curd (3 large lemons make magic!)

  • 3 tea lemon zest
  • 7 large egg yolks-room temp
  • 1 cup plus 2 TBS sugar
  • 6 TBS butter
  • 1/2 cup plus 1 TB lemon juice
  • pinch of salt

Cook all but zest over med-low heat and stir constantly. Cook till thick but still pourable. Pour through a fine mesh strainer. Add zest and stir. Allow to cool 30 minutes-keep in fridge. Great on toast!!

Tuesday, July 5, 2011

ABC Lemon Pullapart Coffee Cake

I started today with a taste for an omelet with hollandaise sauce and some Fourth of July strawberries. As I was preparing for my baking of Butterscotch Coffee Cake...I just couldn't get excited for it. I had been reading the recipe for our Avid Bakers Challenge for this month and just couldn't do it. I do not like butterscotch.
I usually do what we are doing but this time I just had to do something else from our book: Baking for All Occasions. I missed the Lemon Pull Apart Coffee Cake last here it is.

Putting lots of zest in some sugar...and waiting for it to be our middle layers.

Starting to create our layers.

5 stacks of sweet dough and a wonderful zest flavored sugar.

Layering into bread pan.

Now that it has raised.

I candied some lemon slices to go with my pull apart bread.

At 190 degrees I took it out of the oven and it was perfect. It took 15 minutes longer than the recipe book said.

When I took it out of the pan, I had to prop it up because it wanted to fall down. I should have waited longer than 10 minutes in the pan.

The finished bread was fantastic. My error was putting on all of the said not to. But I was so excited. So it was very sweet.

We all loved this!!! Wonderful texture and flavor. Plus it looked really cool.

Sunday, July 3, 2011

Happy Independence Day 2011!!

I was a bit disheartened when I read a friends email telling me of the wonderful food she was planning for the Fourth celebration. I have not been placing a high priority on my passion for baking lately and had not even thought about the holiday.
with a new pie cookbook and an apple pie children's story book that have been speaking to me, I used this chance to make an All American Apple Pie.

We got this book for the "Bug". It has wonderful illustrations and is a great story about the whole process of an apple pie...from the apple tree, the sun, and the animals on a farm. We got it about a month ago and I have wanted to make an apple pie since then.

I was excited to get this new pie cookbook, Lion House Pies, that came with a how to video. I saw an amazing trick of baking the pie on the outside of the pan and then putting it in the pan correctly when it had cooled. It is a trick that is used when making cream pies. And how can you not love a cookbook that says, "If your oven is large enough, bake 4 to 8 pies at a time..:!!!

The technique I love to use when making an apple pie is a technique I learned on the Cook's Illustrated website. You make the filling and put it in your fully cooked shell. Then top with your crumb topping and bake only 10 minutes to brown.

Make a syrup with the apple drippings and whipping cream.

This is one of my favorite pies!

Happy Holidays Friends!