By mlb, on May 25th, 2010%
This was really tart and good. It makes me wish the weather was a bit warmer, but even in the rain and the 50+ degree temperatures, it’s still a great way to end a meal. This took about 6 lemons — but mine were not super juicy.
I also used half regular sugar and half vanilla sugar. I think that it added a really nice background flavor.
Sorbetto di Limone (Lemon Sherbet)
Adapted from a recipe by Jaime Oliver, in Jamie’s Italy
1 cup sugar
1 cup water
1 cup lemon juice
zest of 1 lemon
1 heaping tablespoon mascarpone cheese
You can make this with or without an ice cream maker. I have one, so I used it. If you don’t have an ice cream maker, put a container in the freezer to chill.
Put the . . . → Read More: Sorbetto di Limone (Lemon Sherbet)
By mlb, on May 16th, 2010%
Hey! I was just recently made aware that the original recipe in Bon Appétit is by Ivy Manning, a Portlander and awesome food writer!
This was a very, very Spring-like, light and good meal. But here is a lesson for you — use big, fat asparagus spears. Mine were on the smaller side and vegetable peeling them into strips was…challenging. I used the peeler and then I had to just use a knife to slice what was too small too peel into tiny, thin strips. It worked but it was pretty time consuming. Just use big asparagus and you will thank me for that tip, which should be somewhat obvious, but to me anyway, was not at all. Duh!
Also, raw asparagus is very good! At least in little strips . . . → Read More: Slow-Roasted Halibut with Shaved Asparagus and Fennel Salad
By mlb, on June 21st, 2009%
Still pretty warm from the oven!
Okay, so this pie has been out of the oven for about 18 hours now and it is 3/4 gone. Did I mention that we were asleep for like 8 of those hours? Right, so this is a really good pie!
The crust recipe is Dorie Greenspan’s Good for Almost Everything Pie Dough which is quite simply, the best pie dough I have ever made. Start with the pie dough. You can even make it a day ahead. I did this, rolling my bottom crust out the and letting it sit in the pie pan overnight in the refrigerator. The top crust just hung out in disc-form and then I rolled that one out before baking.
I kind of based the filling recipe on a number . . . → Read More: Awesome Strawberry Rhubarb Pie
By mlb, on June 14th, 2009%
This makes a very good weekend meal. There are a lot of steps and ingredients but it is so worth it in the end (like a lot of long-cooking, multi-stepped recipes). It’s very similar to coq au vin, but with beer (duh). Use a good dark beer, Belgian-style if you’ve got it. I used half belgian, half regular dark. Four cups is about 2.5 bottles of beer, so you’ll have half a beer to drink while you start cooking. So, bonus points there.
Let’s see, what else? We had this with crusty bread but you could also add polenta or noodles to serve it over. I added garlic to this and subbed pancetta for the bacon but that’s about it. Oh yeah, I didn’t have leek leaves. Skipped that . . . → Read More: Chicken Braised in Beer (Coq à la Bière)
