Ultimate Lemon Butter Bars

Anything to get me away from the internet. Anything. I need something to kill time. Something productive. This is how I wound up in the kitchen for an hour & a half last night. I emerged smattered with powdered sugar, with lemon curd stuck to my jeans; the victor, lemon bars in hand! No better way to spend an hour & a half, trust me.

Ultimate Lemon Butter Bars, about 1 1/2 dzn. bars
adapted from Rose Levy Beranbaum
Shortbread Base
10 tbsp. unsalted butter, cold
2 tbsp. powdered sugar
2 tbsp. granulated sugar
1 1/4 c. bleached all-purpose flour
Lemon Curd Topping
4 large egg yolks
3/4 c. sugar
2 - 2 1/2 large lemons, juiced
4 tbsp. unsalted butter, softened
pinch of salt
2 tsp. lemon zest
2 tbsp. powdered sugar for dusting

Cut the butter into 1-inch cubes, wrap it, & refrigerate. In a food processor with the metal blade, process the sugars for 1 minute or so, until the sugar is very fine. Add the butter & pulse until the sugar disappears. Add the flour & pulse until there are a lot of little moist crumbly pieces and no dry flour particles remain. Then, dump the mixture into a plastic bag & press it together. Remove the dough from the plastic bag & knead it lightly, until it holds together.

Place 1 oven rack in the middle of the oven. Preheat oven to 325°F. Pat the dough into an 8" x 8" foil lined pan. Use a fork to prick the dough all over. Bake for about 35 - 40 minutes or until the edges are lightly browned & the top is a pale golden (do not brown).

While the shortbread bakes, prepare the lemon curd. Have a strainer, suspended over a bowl, ready near the range. In a heavy noncorrodible saucepan, beat the egg yolks and sugar with a wooden spoon until well blended. Stir in the lemon juice, butter, & salt. Cook over medium-low heat, stirring constantly, for about 6 - 8 minutes, until thickened & resembling hollandaise sauce, which thickly coats a wooden spoon but is still liquid enough to pour. (A candy thermometer will read 196°F.) The mixture will change from translucent to opaque and begin to take on a yellow color on the back of a wooden spoon. It must not be allowed to boil or it will curdle. (It will steam above 140°F. Whenever steaming occurs, remove the pan briefly from the heat, stirring constantly to prevent boiling.) When the curd has thickened, pour it at once into the strainer. Press it with the back of a spoon until only the coarse residue remains. Discard the residue. Stir in the lemon zest.

Once the shortbread is baked, remove it from the oven, lower the temperature to 300°F., pour the lemon curd on top of the shortbread, and return it to the oven for 10 - 12 minutes. Cool the lemon curd–topped shortbread completely in the pan on a wire rack. Refrigerate the pan for 30 minutes to set the lemon curd completely before cutting into bars. Place the powdered sugar in a strainer & tap the strainer with a spoon to sprinkle a thick, even coating, entirely covering the lemon.

To remove from the pan, use the foil to lift out the lemon curd–covered shortbread onto a cutting surface. Use a long, sharp knife to cut the shortbread into around 1" x 2" bars. Wipe the knife after each cut.

One year ago today: Spiked Sweet Potato Soup

Simple Supper: Honey-Soy Glazed Salmon with Spinach & Peppers

Unagi. Yeah, this glaze kind of makes this salmon taste like unagi. Not a bad thing considering I order it religiously when we go out for sushi. Unagi, uni, yellow tail & a spicy tuna. Always. Every time. Maybe I should shake it up a bit, but I know what I like.

Honey-Soy Glazed Salmon with Spinach & Peppers, for 4
adapted from Real Simple, Feb. 2010
1 tbsp. honey
3 tsp. soy sauce (low sodium)
1 1 1/4 lb. skinless salmon fillet, cut in 4 pieces
1 tbsp. canola oil
1 red or yellow bell pepper, thinly sliced
1 tbsp. chopped ginger
3 bunches spinach, thick stems removed (about 12 cups)
1 tbsp. toasted sesame seeds
salt to taste
pepper to taste

Heat broiler. In a small bowl, combine the honey & 1tsp. of soy sauce. Place the salmon on a foil lined broiler safe baking sheet & season with salt & pepper. Broil for 5 minutes. Spoon the honey mixture over the salmon & broil until the salmon is opaque throughout, 2 to 5 minutes more.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the bell pepper & cook, tossing occasionally, until just tender, about 3 to 4 minutes; stir in the ginger. Add the spinach & a bit of salt & cook, tossing, until wilted, about 2 to 3 minutes. Add the remaining soy sauce, sprinkle with sesame seeds & serve with the salmon.

Kitchen to table time: 20 minutes

One year ago today: Spaghetti with Sweet Pea Purée & Crispy Prosciutto & Chicken Pot Pie

Butternut Squash & Fennel Strata

The streets are soaked. Our carpet seems to be waterlogged. The windowpanes outside are flecked with rain. Olive, our dog, is perpetually wet. It's been raining for a week straight. I'm not complaining. I love rain, but most Californians don't. They have no clue what to do with themselves when it rains. It's apocalyptic. Where's the sun!? Why has it forsaken us!? The rain took such a toll I was even given a day off due to "weather." After wallowing in the couch for far too long I peeled myself off & made something. A strata. That is, an egg-y, cheese-y casserole of sorts. I gushed over eggs before. So I won't do it again. Well, I won't do it much. I'll just say, try this one.


Butternut Squash & Fennel Strata, for 6 - 8
adapted from Smitten Kitchen & Gourmet
1 small butternut squash, peeled, cubed & boiled
1 large bulb fennel, sliced finely
1 large onion, finely chopped
3 tbsp. unsalted butter
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. freshly grated nutmeg
1 small loaf French or Italian bread, cubed in 1-inch cubes
2 c. coarsely grated Manchego
1 c. finely grated parmesan
1 c. milk
9 large eggs
2 tbsp. Dijon mustard


Sauté onion in butter in a large, heavy skillet over medium heat until soft, about 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper & nutmeg and continue cooking for one minute. Stir in fennel & pre-cooked* butternut squash & sauté a moment longer. Remove from heat and set aside.

Spread one third of the bread cubes in a well-buttered 3-quart gratin dish or other ceramic baking dish. Top with one-third of bread cubes, one-third of squash/fennel mixture and one-third of each cheese. Repeat layering twice with remaining bread, veggies & cheese.

Whisk eggs, milk, mustard and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl & pour evenly over strata. Cover with plastic wrap and chill strata for eat least 8 hours or up to a day.

The next day, let it stand at room temperature for 30 minutes while preheating the oven to 350°F. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.

*To pre-cook the butternut squash, peel it & cut it into 1" or so cubes. Boil in water or chicken stock for 7 - 9 minutes, or until fork tender.

One year ago today: Spiked Cauliflower Macaroni & Cheese

Spicy Green Bean & Tofu Curry

I used to be a vegetarian. For five years I was meat free. With the exception of the first week. I thought tuna fish didn't count, so I ate it. Every day. For a week. I never missed meat much. Every now & then I would get pangs for a good eel roll or brisket sandwich, but who doesn't? During my veggie tenure I plowed through many a box of tofu, but since I haven't paid much attention to the stuff. I missed it.

Spicy Green Bean & Tofu Curry, for 2 - 3
1 block extra firm tofu, cubed
1 medium handful green beans, steamed
1 c. baby spinach
1/4 c. vegetable oil
1/2 tsp. sesame oil
1 tbsp. gram marsala*
1 tbsp. curry powder*
1 tbsp. cumin*
1 bay leaf
3 cloves garlic, minced
1 jalapeño, sliced with seeds
1 small nub ginger, peeled & minced
salt to taste
2 c. cooked jasmine or basmati rice

Plus:
1 - 2 tbsp. yellow curry paste
1/4 - 1/2 c. coconut milk
OR
1/2 c. prepared yellow curry sauce (such a Trader Joe's Yellow Curry)

Cube & drain the tofu in between a few paper towels (weight it on top with a plate or cutting board for the best drainage). Menwhile, in a medium saute pan heat the oil with all of the cumin, curry powder, gram marsala & a bay leaf. *This may seem like quite a lot of spices, but they absorb into the oil making a sauce of sorts. Once the oil is heated, add the tofu cubes & fry for about 2 minutes on each side. Set aside.

While the tofu is frying, blanch the green beans in a bit of boiling water. While the green beans are blanching, add the garlic, ginger & jalapeño to the oil & cook for about 1 minute. Drain the beans then add them to the oil. Add the spinach as well. Cover & cook until the spinach wilts, about 3 minutes, then add the tofu, & either coconut milk & curry paste OR prepared curry sauce. Serve over rice.

One year ago today: Pastel Azteca & Buttery Basil Eggplant & Mushroom Stir-Fry

Simple Supper: Parmesan Polenta with Eggs and Roasted Mushrooms

Why are eggs so fantastic? I'm convinced they have magical powers. They can be incarnated so many different ways. Scramble, fry, poach, you know them all, I'm sure. Until recently I never considered an egg as a topping, so to speak. Now I'll plop a fried egg on top of most anything: salads, pastas, stir-frys. Runny yolks are especially impressive over this earthy polenta dish.

Parmesan Polenta with Eggs and Roasted Mushrooms, for 3
courtesy of The Kitchn
1 lb mushrooms
1/8 c olive oil
1/4 tsp. pepper flakes
1/4 tsp. coarse salt
1/2 c. polenta
1 c. milk
1 c. water
pinch salt
1/2 c. shredded Parmesan or Romano cheese
3 eggs
chives for garnish

Preheat oven to 475. Chop mushrooms into 1/2 inch pieces then toss mushrooms with oil, pepper flakes, and salt on a baking sheet. Spread in single layer and roast until browned, about 10 mins.

Meanwhile, whisk polenta, milk, water, and salt together in saucepan and bring to a boil over medium heat, covered. After reaching a boil, turn heat to low and let sit with lid cracked for 15 minutes.

While polenta is cooking, heat nonstick skillet over medium heat and crack the eggs so that they are sunny side up. Cook about a minute and then add a few tablespoons of water to the skillet. Water will sizzle - cover so the yolks steam and set to your liking.

Mix Parmesean into polenta, plate on a dish, spoon mushrooms over and top with egg. Garnish with snipped chives. Eat and enjoy!

Kitchen to table time: 20 minutes

One year ago today: Bourbon Hot Tea Toddy & Roasted Beet Salad with Seared Chicken Breast & Grilled Bread

Simple Supper: Ginger Turkey Lettuce Wraps

P.F. Chang's China Bistro is a nice family restaurant. It has an approachable menu with things like Sweet & Sour Pork. It looks fancy. Great place to take a date or a mother-in-law. People like it there. I don't. Okay, well maybe with a little arm twisting I'd saddle up for a plate of lettuce wraps.

Ginger Turkey Lettuce Wraps, for 4 - 6
1 lb. ground turkey
1 medium nub of ginger, minced
2 cloves garlic, minced
2 small shallots, minced & divided
1 tbsp. soy sauce, plus more to taste
1/2 tbsp. fish sauce
1/2 tsp. sesame oil
1 tsp. garlic sriracha sauce (or other chili sauce)
salt to taste
2 carrots, shaved
1 green onion, slivered
1 small head of iceberg or bibb lettuce

In a medium bowl, mix the ground turkey with the garlic, ginger, half of the shallots, soy sauce, fish sauce, sriracha sauce & sesame oil. Brown in a skillet over medium heat. Meanwhile, shave slivers of carrot with a vegetable peeler or mandolin & set aside. Peel off whole lettuce leave from the head & use each leave as a "wrap." Fill each "wrap" with a bit of turkey & top with shallot, green onion & carrots.

Kitchen to table time: 15 - 20 minutes

One year ago today: Cornbread Stuffing Meatloaf with Honey Glaze & Checca Penne

Simple Supper: Spicy Soba Noodles with Kale & Mushrooms

Weather doesn't exist here. 70°, sunny, sparkly. Sunny always. It kind of throws you off. In January you'd expect to need a jacket or gloves or something. You don't really though. It's like living in an imaginary world. A Beach Boys/Eagles sort of world where everyone harmonizes & smiles a lot. I kind of like it. I kind of hate it. When chowing down on a bowl of spicy noodles a chill in the air helps. Chill or no, they were good.

Spicy Soba Noodles with Kale, for 4
1 package soba noodles
1 bunch of kale, chopped
2 spicy peppers (jalapeños, habañeros, etc.), minced
1 small nub of ginger, minced
2 cloves of garlic, minced
2 tbsp. soy sauce
1 tsp. fish sauce
4 - 6 large white mushrooms, sliced
1/4 tsp. sesame oil
1/4 tsp. dried cilantro
salt to taste

Bring a pot of water to boil & cook the soba noodles, about 4 - 5 minutes. Drain & reserve a bit of the water.

Remove the stems from the kale & dice them. Coarsely chop the remaining kale leaves. Mince the ginger, peppers & garlic. Slice the mushrooms & dry saute them with a bit of salt in a heated pan until they've lost moisture, about 5 minutes. Then, toss in the remaining ingredients (kale, peppers, ginger, garlic, oil, soy sauce, fish sauce & cilantro). Cook until the kale is wilted then toss in the noodles. Add 1/8 c. of the reserved water & reduce over medium heat.


Kitchen to table time: 20 minutes

One year ago today: Blueberry Smoothie & A Fresh Pantry

Spinach, Pepper & Egg Salad

Is that an incredibly muscly Michael Cera next to me? Has he been cast in a super hero movie that I don't know about & been told to bulk up? What super hero would he be? A tender super hero. A tender, nerdy super hero. One who makes sharp cultural references & seems nervous most of the time. With muscles. No, probably not. But it least it keeps my mind of the fact that it looks like I peed my pants. I didn't. I just wore grey leggings to bikram yoga. It's 110 in here. I'm sweating.

This salad is packed with protein, isn't too heavy and is substantial enough to refuel after a sweaty work out with Michael Cera lookalikes. And it only takes a few minutes to stir up, so that doesn't hurt either.

Spinach, Pepper & Egg Salad, for 1
1 c. raw baby spinach
1/4 c. cooked pepper & onion*
1 egg
olive oil to taste
salt to taste
pepper to taste

Toss the pepper & spinach together & set aside. Meanwhile, fry the egg in a bit of oil until just done, about 3 minutes. Top the salad with the egg & a bit more oil, salt & pepper.

*2 small baby bell peppers & 1/4 - 1/2 yellow onion, cooked over low heat in a bit of oil & salt for about 20 minutes.

Chicken Rolls with Manchego & Peppers

Our kitchen feels small. Smaller than I remembered. I guess it is small, but I still like it. Nate & Carrie's kitchen was big. Like, really big. Cooking in there the past week was great (thanks guys). Now that they're back from their honeymoon & we're back in California things have snapped back to reality. Back to the tiny kitchen. With rainbows (thanks to a couple of crystals in my stocking.)

Chicken Rolls with Manchego & Peppers, for 2
2 boneless skinless chicken breasts, pounded flat
1/2 red bell pepper (or 2 very small peppers)
1/2 yellow bell pepper (or 2 very small peppers)
3/4 c. - 1 c. grated Manchego cheese
1 yellow onion
1 tbsp. olive oil
salt to taste
pepper to taste
1/2 tsp. cumin
1/4 tsp. cilantro

Wrap the chicken in saran wrap & pound it flat with the back of a skillet or mallet if you have it. Once flat, slice in half. You should have 4 smallish, flat strips of chicken. Set the chicken aside.

Heat a glug of olive oil in an oven safe skillet. Slice the onions & peppers in strips. Toss in the oil, add the salt, pepper, cumin & cilantro & sauté until soft & golden. Set aside.

Salt & pepper each chicken strip, then sprinkle with cheese & a few strips of pepper & onions. Roll up (like a burrito) & secure with toothpicks.

Turn the oven up to 400 & re-heat the skillet with a bit more oil. Brown the chicken rolls all over, about 5 - 7 minutes then pop in the oven until cooked through, about 15 minutes. If you have any cheese left over, sprinkle it over the top & serve with a green salad.

Croissants

Another cool California morning with coffee & croissants. After weeks of migas, chorizo, huevos monteleños, hot cakes, tacos & all things dense in Texas it's about all I can handle. I've yet to attempt a batch of home-made croissants but I've been eyeing Tartine & Julia Child's recipes. For now though, I'll stick to easy eggs.