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Archive for March, 2010

Well, maybe not Kansas but the rest of the world…

This morning I woke up and had a hankering for pancakes. I made myself a cup of tea and got to work. I recently adopted a recipe, from a friend, that includes a bit of lemon zest and are proving to be perfect every time.

I love the additional zing of the lemon zest adds. Many people slather their pancakes with butter and syrup but I prefer palate of homemade jam to dip each bite in… this morning I had raspberry, plum, and apricot.

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The other night my friend came over and we did some baking. I recently got a couple of new cookbooks, out of which I have been dying to try some recipes. The first was a recipe from Pastry: Savory & Sweet by Michel Roux. Most people who know me know that I love potatoes! Since it is finally starting to warm up, I figured that I should try out the potato pie recipe while it is still chilly and okay to eat such decadent wintry dishes. This was the first time I have made a “raised” pie pastry, when I first read the recipe I thought that this pastry would in fact rise. When I read further I discovered that it is simply a pastry that is set in a deep mold.

Since there were just two of us eating, I thought it best to half the recipe. (As it turned out there were still plenty of left-overs.) The filling was simple, it consisted of potatoes, onions sauteed in a little butter finished with a generous amount  of chopped parsley.

After filling the pastry and sealing on the top came the fun part. We cut a hole in the cover and scooted the potatoes away from the opening to make room for a funnel to let out steam while baking.

Once it was finished baking, we poured some cream down the funnel and let the potatoes soak it up before digging in.  I had some spicy greens from the farmer’s market that we made into a salad to add a little more green to our dinner.

Earlier in the afternoon, I made a sweet tart shell for our dessert… a tangy lemon tart from Francois Payard’s Simply Sensational Desserts. When using recipes for the first time I tend to be a little anxious but this recipe was so easy to follow and the result was just right. While the shell was pre-baking, I made the filling- a lick smacking lemony custard.

After filling the shell, I popped the tart in the oven for a few minutes. Had I remembered about the apricot glaze, I suppose this would have been the time to make it.  Even without the glaze, I think it turned out rather tasty, and I served each slice with a dollop of whipped cream on the side.

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