In the dessert world, there is a whole mess of what I like to call pantry pies: pecan, pumpkin, the chess family, derby, custards (like sugar cream), and last but not least, shoofly (or its aliases: shoo-fly, molasses, sorghum, or Montgomery). All of them are good with coffee, exceptional for breakfast, and of course, we all know that they are standards at the Thanksgiving table.
The least known of this group is the shoofly. While most have heard of it, few, I will wager, have eaten it. Maybe it’s all the molasses, which can be overwhelming, or maybe it’s because it isn’t much known outside of Pennsylvania Dutch country and a few select pockets of the South. Continue reading →
Frying chicken, at its best, is a state of mind formed much in the same way as the quiet back beats of a porch-sitting session with a dear friend. It has a rhythm. It is good company on a sunny summer afternoon. It is pointless to rush. Futile, even. Besides, the comfort of a good friend comes from the effortlessness of meaningful conversation and is further heightened by the knowledge you have nothing you would rather do. Continue reading →
This morning little Lynnie keeps yelling and pointing in excitement at the cake I made for last night’s Sunday dinner. She is telling me she wants it for her birthday. The heels on the last three slices of the cake have been nibbled. Last night she kept slipping her little hand in and under the wrap so she could pinch and sneak little pieces off. The edges now look like we have a mouse in the house, and I finally had to move the cake to higher ground.
We had guest last night for dinner and while making dessert yesterday I recalled making a promise this year to make more desserts. I haven’t been. So I started thinking about this commitment while making this cake. I figured I need to sort out my likes and dislikes. Set some parameters and set myself up for success.
Most of the time I don’t want anything sweet. I am not a big sweets person. When I do a simple, small piece of dark chocolate usually suffices. I don’t want anything overly sweet.
Not only that, but as with many chefs I have a certain disdain for making desserts. It’s not that I don’t like to make them but that these grumblings occur because I usually wait till everything else is done before I think to make something. It is like opening the dishwasher to to put in dirties only to find you haven’t yet put up the clean ones. I have no explanation for this other than I think it comes with the toque. It’s why the gods made pastry chefs.
The idea of a dessert that holds the potential of a coffee or tea break snack but can double as an after-dinner treat always appeals to me. I am always out to kill two birds with one stone.
I have made this cake multiple times but I haven’t made it since I became gluten-free, so I figured now would be as good a time as any. Knowing the kind of cake it is — a very buttery shortbread — I figured it would make the conversion without suffering. It did. In all honesty I think I like it better gluten-free. The rice flour really gives it a quintessential butter cake texture in a shortbread way.
There are technical things I like about it too, or maybe I should say, the lack of technical things. It is a put-all-the-ingredients-into-a-bowl, mix, dump and bake affair. Not a lot of extras to clean up.
It holds well too. It is on day three, still on the sheet tray, covered with plastic wrap and pieces keep disappearing.
It is a cake of no regrets and, if this afternoon I do have any, they are gone by the time I have finished my last delicious bite and sip the last sip of coffee from the cup. Again, two birds with one stone.
Breton Butter Cake (Makes 12 pieces)
600grams King Arthur all-purpose gluten-free flour
Sift the flour and cornstarch into the bowl of a mixer. Add the sugar and butter. Use a rubber spatula and scrape every bit of butter off the butter wrappers and put it into the bowl too. Then, using the paddle attachment, mix until combined. Add the yolks and rum. Mix till smooth.
Using one of the butter wrappers grease the inside of a 9 inch ring mold that is 2 inches deep or spring form pan. If you use a spring form pan, dust it with flour after greasing and tilt and shift the pan so you get the sides dusted too. Shake out the excess.
Using a spatula, scoop the batter into the mold then spread the batter out evenly. You may need to moisten the spatula with a little water to keep the dough from sticking to it.
Using the tines of a fork make a cross hatch pattern on the surface of the cake. Using a pastry brush gently paint the top of the cake with the yolk and milk wash.
Bake the cake for 45 minutes. Keep an eye on it and if it starts to brown to quickly reduce the heat. The top should brown and it should be firm to the touch. Remove the cake from the oven and let it cool completely before removing the ring.
Back when I thought I could eat gluten I was a biscuit hound. It was nothing for me to scarf down two or three. I have been known to forgo the rest of dinner for a good biscuit. I always considered myself a connoisseur, from angel biscuits to crescents or buttermilk to sweet potato I think I have made them all. Some of them were more fussy to make then others and all always in need of a light hand and a quick touch to keep them from being tough.
This biscuit is what I call a redneck biscuit and I call them this with fondness. They are a working mom’s weeknight biscuit. They come together quickly and without worry and they lack nothing other then fussiness. There is nothing in the instructions about overworking the dough, you don’t need to look for a cornmeal texture in the flour, there is nothing about spacing the biscuits perfectly or about flakiness or making sure you cut the edges cleanly for a good rise. No they are pretty much cream, add the liquid, stir and scoop.
They are inspired by Shirley Coriher’s Touch-of-Grace biscuits which I started making just before I found out I couldn’t eat gluten. They are the kind of biscuits that are gooey in the middle, they aren’t layered but are tender and airy. They are the kind of biscuit you might find at a really good diner. You can imagine this old dogs disappointment when I had to stop eating them. The thing is about 4 months ago I started playing around with and making gluten-free biscuits. While I found many I liked, I went nuts for none.
Then I got a burr up my craw and decided I wanted to make Shirley’s biscuits but gluten-free. It wasn’t all that tough, or I should say, maybe I got lucky. I found a recipe on Bob’s Redmill and, using it as a base and replicating what I knew about Mrs. Coriher’s biscuits, well, low and behold I struck biscuit gold.
In all honesty I like the flavor of this biscuit better then the original. The sorghum flour has such a great flavor. One of the big bonus’s if there are any left, which is a rarity around here, is they hold well into the next day or two.
3. Cube the butter and add it to the flour. Using your hands work it into the flour until there are no big hunks of butter left.
4. Add the buttermilk and stir with a wooden spoon, The batter will be very loose, it should barely hold its shape before slowly begins spreading.
5. Liberally butter an eight inch cake pan. Using a half cup ice cream scoop, scoop up a ball of dough and turn it out into the pan close to the edge. Continue turning out biscuits working your way around the outside first leaving room for the seventh and final biscuit in the middle.
6. Bake the biscuits for 23 minutes or until browned on top. When you remove them from the oven they will drop. That is OK.
There are so many different kinds of bread. You could make sourdough where you feed a starter flour to grow it and keep it alive, you can retard loaves in the refrigerator overnight, there are paté fermentes, bigas and all kinds of other preferments and sure it is great to have knowledge of all these breads but at the same time it is nice to have a tried and true everyday bread. A bread with some shelf life, a bread that little kids like and one that is good with which to make a variety of sandwiches.
For me this is that loaf. It debunked the idea that my two girls would only eat white bread. They love it. It fits into my notion that I won’t make bread that isn’t at least 75 percent whole wheat. It makes two loaves that will be around just long enough that you won’t need to throw it out because it is old.
Be sure to buy a fine grind whole wheat flour and make sure to buy it at a store with high turnover of its whole wheat. Countless times I have brought a bag home only to open it and it is rancid. Whole wheat flour should smell like a wheat field not rancid oil or some other off smell.
I like to braid this loaf for two reasons. One it looks pretty and two, when I make this loaf on a Sunday it is nice to bake it about two hour before dinner, remove it from the oven to cool a little, then serve it warm and let people tear off a hunk. It will tear at the braids like dinner rolls would. Continue reading →
Yes, I could imagine a cookie just like this being created during the Great Depression. The nutmeg lends itself to the past and makes the cookie feel like something a grandmother would make for her grandchildren on a Sunday afternoon. She might also make it when she notices her grandchildren are a little sad. Whatever the reason they are a cure for depression. They will bring you out of your funk with a heavy dose of the warm and fuzzies.
MAKES 2 DOZEN
1 cup sugar
3/4 teaspoons nutmeg
1 vanilla bean, split and seeds scraped
2 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon Kosher salt; if you sub table salt cut it to 1/4 teaspoon
12 tablespoons unsalted butter
4 tablespoons vegetable shortening
1 tablespoon honey, something with citrus notes is good
1 large egg
1/2 cup sugar for rolling the cookies
1. Make sure you have an oven rack placed dead in the middle of your oven. Preheat the oven to 375 degrees. In a mixing bowl combine the flour, baking powder and salt. Stir it with the measuring spoon to mix.
2. Place the sugar, nutmeg and vanilla seeds into the bowl of a mixer and mix for two minutes to distibute. Turn off the mixer and add the butter and shortening. I use cold, when I squeeze it it just gives, butter because I personally think it creams better. You do not want this to look granular and you don’t want the fat to break out and look similar to cottage cheese either. It should look like ice cream just scooped from the container. Start out on low speed and when the butter starts to cream gradually increase the speed to medium and cream for about 2 minutes total.
3. Scrape down the sides with a spatula. Add the egg and mix to combine. Add the honey and mix briefly.
4. Adding the flour in thirds, to keep it from flying out of the mixing bowl, mix at low speed and mix until all is incorporated. Scrape down the sides of the bowl if necessary.
5. Place the remaining half cup of sugar into a seperate bowl. Line two 12 x 17 baking sheet pans with parchment paper.
6. Using a tablespoon or a number 40 scoop, scoop out some dough. Using your hands roll it into a ball and then roll it around in the sugar until coated. Place it onto the baking sheet. Repeat until you have 12 cookies on the tray. Using a fork, flatten the cookies to about a 1/2 inch thickness.
7. Place tray into the oven and set the timer for 10 minutes. While they are cooking roll and coat the remaining twelve cookies. When the timer goes off check the cookies. They should be browning at the edges but still light in the middle. If they’re not, leave them in the oven for another few minutes. Remove them and let them cool for 3-5 minutes before changing them to a cooling rack to finish cooling. Place the other tray of cookies into the oven and repeat this step.
This is a tart with an agenda. Its roots are old fashioned and small town but don’t let that fool you. It is as luscious and silky as Scarlett Johansson sauntering the red carpet. It is as lascivious as True Blood and as beaten-up as Mickey Rourke on a bad day.
There are tarts and then there are tarts. The best are the kind that even your mama would like. Never suspecting or questioning what makes up its character but just enjoying it for what it is because it is so good. All the while, later, you know you are going to lick your fork like…well, lets just say it is a tart that likes to please and it will.
Truly, it is like fine champagne on a Sunday afternoon. The basis of this tart has been around for a long time, the old fashioned egg custard pie, you know the one with nutmeg that has shown up at every family reunion since people started having reunions.
Well, take that base and an idea from Alice Waters and her Marsala cream pots, add in the videos on the FOOD52 site from Shuna Lydon about cooling your custard and then use duck eggs(again Waters idea) which make for an even silkier tart and what you come up with is nothing less than sexy. Never fear, I have written the recipe to use chicken eggs but if you ever come across fresh duck eggs by all means use them to make a custard.
For the crust::
1 cup all purpose flour
1/4 cup semolina flour
1/4 cup sugar
1/2 cup unsalted butter, softened
2 finger pinch of salt
For the custard::
1 1/2 cup whole milk
1/2 cup sugar
1/2 teaspoon salt
2 tablespoons madeira
4 large eggs, or 3 duck eggs
For the custard:
1. Place the milk into a sauce pan and scald it over medium high heat. Remove the pan from the burner. In a mixing bowl whisk together the eggs, sugar, madeira and salt. Temper the eggs by whisking in a 1/2 cup of warm milk and then add the rest while whisking. Cover the bowl and place the custard base into the fridge. You want it to be cold. It can sit in the fridge overnight which is probably best but at least let it get to 35 or so degrees. You could do this in an ice bath if you are in a hurry.
To finish the tart:
1. Heat the oven to 350 degrees. In a large mixing bowl and using a large wooden spoon mix all the crust ingredients smashing the butter into the mixture with the back of the spoon until you have a cornmeal and cous cous looking crumble. You can use your hands rubbing them together with the mixture between them to make some of the bigger chunks smaller.
2. Place an 8 inch tart pan onto a sheet tray. This will make it easier to move around and get out of the oven. Dump the crumbles into the tart pan. Press the dough up the sides, packing it tightly as you go, and then work toward the center until you have a crust. Bake the crust for 20 minutes. Remove it from the oven.
3. Turn the oven up to 400 degrees. Strain the chilled custard through a fine mesh strainer to remove any albumen pieces. Pour the custard into the tart till it is half full. Place the tart into the oven and then finish filling the tart. You will probably have about a 1/2 cup of base left. I made a little extra so you wouldn’t come up short in case your tart pan was a little bigger.
4. Back the tart for 15 minutes and then reduce the heat to 350 degrees and bake it for another 20 to 30 minutes or until set. Depending on how cold you custard is will lengthen or shorten the baking time. If you give the sheet tray a gentle but sharp shake the tart should jiggle like jello if it is done. If it creates waves that look like you dropped a pebble into still water continue cooking.
5. When the tart is done remove it from the oven and let it cool completely. Cut and serve.
Most people, it seems, remember the first time they ate spinach pie. Chances are you were at an ethnic restaurant, maybe on your first food adventure to a Greek establishment, feeling continental and worldly. Maybe you where in college and eating at the local hippie restaurant where they also introduced you to North African Peanut Stew with Tofu, bags of tamari pepitas and herbal tea.
The joint smelled of clove cigarettes, Turkish coffee and sweat. Hank Williams and Lefty Frizzell tunes rained down from the speakers above and mingled with the smell of patchouli making you think it was the birth of cool. There are newspapers hanging on bamboo racks, a clothesline drying out today’s laundry, for anyone to pick up and read. People played checkers and chess and snacked on millet muffins.
It was a health food restaurant without a non-smoking section. In the kitchen Moosewood cookbooks lined the shelf above the stove. The food was vegetarian except on Sunday morning when all of campus lined up for a killer breakfast that included sausage and bacon. Sunday being the only day the restaurant actually made money.
Just sitting in the pine high-backs with a good cup of your daily grind and a used but unopened copy of The Sheltering Sky, lying face up on the table, made you feel smart. Lots of broody wannabes wrapped in black with their berets mimicking Kerouac, but really, all of them a breed of Caulfield. Each with tattered composition notebooks lying open to the first page waiting for that initial first stroke of the pen.
It was an ocean of intellectual doldrums, bitter hopes and angst filled dreams. Everyone who came here was looking for more than a good meal. They had either lost the wind in their sails or were looking for an intellectual soul mate with which to share their troubled waters, if not their sheets.
And, yet, you came back. Somehow at this place in time, the angst ridden shirt feels comfortable, it fits and you fit or maybe the spinach pie, really, was just that good.
Serves 4 as part of a larger meal
For the strudel dough:
1 1/4 cup all purpose flour dough
1 tablespoon plus 2 teaspoons safflower oil
5 to 7 tablespoons cold water
For the filling:
2 tablespoons olive oil
2 cups yellow onion, small dice
1 1/2 tablespoons garlic, minced
two 1 x 4 inch pieces of orange zist
1 teaspoon finely grated orange zest
10 oz. baby spinach, washed
1 cup fresh bread crumbs
1/2 cup crumbled feta cheese
1/2 to 1 teaspoon red pepper flakes
2 tablespoons currants
kosher salt and fresh ground black pepper
1. Place the flour, safflower oil and water into the bowl of a mixer and using the paddle attachment mix the ingredients until they become well combined and elastic.
2. Turn the dough out and need it till it is satiny smooth. Wrap in plastic wrap and let it rest for 1 hour. You can make the dough up to a day in advance and store it, wrapped, in the fridge. Just be sure to let it come to room temperature before shaping the dough.
3. Place a large saute pan over medium high heat and add the olive oil. Add the orange zest strips and let them bubble away for a few minutes. Remove the strips.
4. Add the onions and cook them until they just start to turn golden at the edges. Season them lightly with salt and pepper, remember feta is salty. Add the garlic and chili flakes and stir until fragrant.
5. Add the spinach and turn it with tongs in the pan to coat it with oil and to wilt it. Once it is mostly wilted turn it out into a clean kitchen towel that is set in a colander. Pull the edges of the towel together then place your tongs around the towel, like a hair pin, and use the tongs to twist the towel into a ball around the spinach and squeeze out the moisture.
6. Place the pan back over the heat and add a more olive oil. Add the bread crumbs and brown them. Add the grated zest and the cooked spinach to the pan and mix to combine. Remove from the heat and cool. Once cool add the feta and currants. Taste and adjust the seasoning as necessary.
7. Preheat the oven to 375 ˚F.
8. A large 18 x 24 wood cutting board works great for this but the corner of a counter or table will do as well. Cover the cutting board with a large, non terry cloth, towel or apron. Dust it with flour.
9. Flatten the dough into an 8 inch disk and dust it with flour. Work it out with you hands into a larger disk. 12 to 14 inches round. Now, hook an edge of the dough onto a corner of the board. Using the backs of your hands, tucked under the dough, start stretching and pulling, gently, the underside of the side of the dough towards the empty corners of the board. If you get a whole just pinch the dough back together and continue. You can stretch the thicker edges from time to time with your hands. Keep stretching from the underside of the dough with the backs of you hands until the dough is transparant and eggshell thin and is 18 x 18 inches.
10. Sprinkle the dough with a little bit of olive oil and using a pastry brush gently and lightly coat the dough with the oil.
11. Lift the dough into a 12 inch non-stick saute pan leaving the edges of the dough to hang over the sides. Trim off the thick edges of the dough with scissors.
13. Place the filling ingredients into the center of the dough. Grab the edges of the dough and bring then to the center of the pan. Pinch the center and twist the dough. Pinch of the dough ball in the center.
14. Bake in the preheated oven for 45 minutes or until brown and crusty. Remove from the oven and let the pie rest for 20 minutes. Cut into wedges and serve.
This cake is only slightly sweet. It is a cake that answers the age old question, “is it ok to put a slab of butter on my cake?” with a definitive yes. I find it great in the afternoon with an espresso and if it is a Saturday I might even attempt an armagnac, cognac or a sweet walnut liquor. If you just can’t help yourself you could add another 1/8 cup of honey.
The cake is good wrapped in plastic wrap for a couple of days. It was eaten over the course of 3 days here and, for me, only got better.
Makes 9 pieces
1 cup rye flour, fine grind
1 cup unbleached cake flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/2 cup honey
2 large eggs
1/4 cup unsalted butter, melted
1/2cup whole milk
1 cup prunes, chopped
1. Preheat the oven to 350˚ F. Grease an 8 X 8 inch square cake pan. A parchment square in the bottom might be a good idea if you think the cake will stick to your pan. Grease the parchment too.
2. Sift the flours into a mixing bowl. Any large pieces of bran left in the strainer can be discarded. Add the baking soda, cinnamon, nutmeg, salt and cloves.
3. Add the eggs, honey, milk, and butter. Stir with a wooden spoon to combine. Add the prunes and stir to distribute them.
4. Pour the batter into the pan and bake for 35 minutes or until a cake tester poked into the middle of the cake comes out clean.
5. Remove it from the oven and let it cool. Dust with powdered sugar if desired. Serve.
All of my favorite things in one. Fresh ginger goes great with the rhubarb and the oatmeal cake, well, is gooey and tasty. Let it cool at least 20 minutes before slicing. I top it with frothed cream but vanilla ice cream would be great too.
Makes 8 to 10 slices
For the rhubarb:
2 1/4 cups fresh rhubarb, rinsed and cut into 1/2 inch pieces
1 tablespoon fresh ginger, minced
1 cup brown sugar
1/4 cup unsalted butter
For the oatmeal cake:
1/2 cup old fashioned oatmeal
3/4 cup boiling water
1/4 cup unsalted butter, cubed
1/2 teaspoon vanilla
1 large egg
1/2 cup brown sugar
1/2 cup sugar
1 cup unbleached all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1. In a mixing bowl combine the oats with the boiling water. Add the 1/4 cup of butter. Set aside to cool.
2. Preheat the oven to 350 degrees. Gently melt the butter in a 10 inch cast iron skillet. Remove it from the heat. Spread the brown sugar evenly across the bottom. In a large bowl mix the ginger and rhubarb. Spread the rhubarb evenly across the brown sugar. Set aside.
3. In the empty rhubarb bowl combine the flour, baking powder, baking soda and salt.
4. To the cooled oatmeal add the egg, both sugars, and vanilla. Mix to combine. Add the dry ingredients to the wet and mix until combined.
5. Spread the cake batter evenly across the top of the rhubarb. Place into the oven and bake for 30-40 minutes.
6. Remove from the oven when done and let cool for 5 minutes before inverting onto a cake plate. Let cool for 20 minutes before slicing.
These are a favorite of mine. Chocolate and persimmon go together with buckwheat in the best way possible. This recipe is adapted from one in the book Good to the Grain by Kim Boyce which is a really good guide to teaching how to incorporate whole grains into your baked goods.
Makes 12 muffins
1 pound persimmon pulp
6 tablespoons unsalted butter
1/2 cup light brown sugar
1/2 cup buttermilk or plain yogurt
1 cup buckwheat flour
1 1/2 cup all purpose flour
1/4 cup + 2 tablespoons coco powder
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
4 ounces of bittersweet chocolate chips or chop 4 ounces with a knife
1. Preheat the oven to 350 degrees. Grease muffin liners and put them in the tins.
2. In the bowl of a mixer cream the butter with the light brown sugar. Add the eggs and mix. Scrape down the sides as necessary. Now add the buttermilk and persimmon pulp.
3. Mix until combined. Scrap down the sides.
4. Combine the flours, baking powder and soda along with the coco powder and the salt in a bowl, stir it to mix. Add it to the wet ingredients and mix until just combined. Scrap down the sides.
5. Mix and add the chocolate chips. Mix until combined. Fill the muffin liners until 2/3 full.
6. Bake in a preheated 350˚ F oven for 35 minutes.
More often then not, actually to many times to count, I have seen fried green tomatoes served one way, sliced, Cajun spiced and dredged almost always in cornmeal.
Then last year Amy and I went to The Publican restaurant in Chicago. It is an everything pig restaurant. Crispy pigs ears, everything fried in lard, boudin blanc and, well, you get the picture.
It is great restaurant so it isn’t surprising they have amazing side dishes too. The one that caught my attention was the fried green tomatoes. I almost didn’t order it but, then as I often do, at the last minute I went back to it and did. I was very, very happy I did. It was simply the most delicious version of fried green tomatoes I have ever eaten.
This was a midwinter outing. So green tomatoes at home were out, at least until summer, but I was impressed enough I looked for the recipe online and was surprised to find nothing, well, not nothing there were zillions of fried green tomato recipes cooked like I mentioned earlier.
Nevertheless this dish resonated with me. I made it once earlier this summer and it wasn’t to my standards. It was really good but it just didn’t work like I wanted from a technical standpoint. Now it is late fall and I have come back to it and this time it came out great.
It is so good for several reasons. The tomatoes are cut into wedges which keeps them a little firmer when cooked, not tough, and you get more tomato jelly with the wedge shape then if you had a slice. Also oatmeal and pig are like bread and butter, they just go together, and it feels good to have these two flavors co-mingling and you can accomplish this without buying buckets of lard.
It is time to share this recipe. I hope you enjoy it.
Note: I made this gluten-free and egg free. If you don’t need to be gluten-free or egg free then substitute in all-purpose flour for the Cup4Cup and instead of using the egg replacer use three egg whites beaten to stiff peaks.
Makes 4 servings
7 to 10 green tomatoes, about the size of a small tangerine, cut into 4 or 6 wedges
1/3 cup quick cooking oats, not instant oats
1/3 cup quick cooking oats, coarsely ground
1/2 cup Cup4Cup flour (or all-purpose flour)
1 tablespoon paprika
1 1/2 teaspoon ground garlic
2 tablespoons egg replacer mixed in a large bowl with 1/4 cup water (or 3 egg whites whipped to medium peaks, also in a large bowl)
1 teaspoon salt
1/2 teaspooon black pepper
peanut oil for frying
1 thick slice pancetta or bacon
1. Combine the oats, flour, paprika, garlic powder salt and pepper in a large mixing bowl.
2. Heat the oven to 250˚ F. Pour enough peanut oil into a 6 inch deep cast iron Dutch oven to come 1/3 the way up the sides of the pan. Add the pancetta to the oil. Place it over medium high heat and heat the oil to 375˚ F. on a fry thermometer. Make sure to remove the pancetta when it is crispy and has rendered its fat to the oil and make sure you, as the cook, eat the pancetta because it is within the rights of every good cook to eat the best bits while standing at the stove and if the peanut gallery doesn’t like it tell them to learn how to cook.
3. When the oil is just about to temperature toss half the tomatoes with the flour mix making sure to coat the tomatoes well. Place them into the bowl with the egg replacer or egg whites and toss them to coat. Put them back into the flour mix and coat them well. Remove them to a cookie cooling rack. Repeat this step with the remaining tomatoes.
4. If the oil is to temperature carefully add half , or less, of the tomatoes to the oil making sure not to crowd them. When they start to take on color and brown remove them from the hot oil, sprinkle them with salt, and place them onto the cookie rack. Add the rest of the uncooked tomatoes to the pot then slide the fried tomatoes into the oven to keep them warm.
5. Serve with you favorite tartar sauce, aioli, or hot sauce
I have been making lemon bars for many years now from a recipe by John Taylor also known as Hoppin’ John. A while back I thought it would make a great tart, and guess what, it does. If you like Low Country cooking you should search out his cookbook Charleston, Beaufort & Savannah: Dining at Home in the Lowcountry. It seems like a good time to share this recipe.
SERVES 6 TO 8
For the crust::
1/4 cup sugar
1 cup all purpose flour
1/4 cup semolina flour
1/8 teaspoon salt
1/2 cup unsalted butter, room temperature
For the custard:
2 to 3 Meyer Lemons, zested first then squeezed for 1/3 cup juice
5 large egg yolks
3/4 cups sugar
1/2 cup ussalted butter, room temperature and cubed
zest from two Meyer lemons
powdered sugar, for dusting the tart
1. Heat the oven to 325 degrees. In the bowl of a mixer, or in a bowl and mixing with a wooden spoon, cream the butter with sugar and salt. Add the flours and mix well. The shortbread crust will look crumbly and like cous cous or cornmeal. Turn the dough out into an 8 inch tart pan and press it evenly into the pan starting with the sides and working toward the center. Place your index finger over the top of the flutes and push the crust upward using you index finger as a back stop.
2. Slide that tart shell into the oven and bake it for 20 minutes.
3. While the tart is in the oven combine the eggs, sugar, zest, 1/3 cup Meyer lemon juice in a heat proof mixing bowl and whisk to combine the ingredients.
4. Place the mixing bowl over low heat, if you are worried about this you can most certainly use a double boiler, and whisk the custard until it starts to thicken. It takes about 13 minutes on low so it will take longer in a double boiler. Once it is very thick, like warm pudding and leaving ribbons as you whisk, remove it from the heat and whisk in the butter.
5. When the tart crust is done remove it from the oven and add the lemon curd. Bake the tart another 10 minutes or until set.
6. Remove the tart from the oven and let it cool completely. Once cool sprinkle it with powdered sugar just before serving, slice and serve.