Featured Recipes
Monthly Archives: January 2008
Individual Lemon Meringue Tarts
This is my second Daring Bakers challenge recipe, and I’m happy to say it was another success! I’ve never tasted meringue before, much less tried my hand at making it. It smells like angel cake when it’s baking and has a very similar flavor. The lemon curd was perfect – not too tart, not to eggy. All this on top of a crust that tastes like shortbread. The recipe can be easily adapted for a single large tart, a pie, “free-form” or tinless tarts, or even made in muffin cups. I’ll describe the method I used here. Thanks to Jen … Continue reading
Posted in Daring Bakers, dessert, fruit, pie
Tagged curd, Daring Bakers, individual, lemon, meringue, pie, tart
38 Comments
Baked Coconut Haddock
Updated Yesterday was a long day, and the last thing I wanted to do when I got home was spend a lot of time in the kitchen. This dish is very easy to prepare. There are only a few ingredients, and no special equipment is needed – just a baking pan, a bowl, and a spoon or whisk. You don’t even have to measure the alcohol if you don’t want, just pour in a glug or so. I first made this dish trying to recreate the coconut crusted haddock served at the Naked Fish. It’s been so long since I’ve … Continue reading
Posted in diet friendly, seafood
Tagged baked, coconut, crusted, Grand Marnier, haddock, Naked Fish
1 Comment
Awesome Osso Buco
Osso Buco is braised veal shank. The Italian word “ossubuco” translates to “holed bone”. This preparation results in extremely tender meat. It literally falls off the bone. (I had to do a bit of reassembling for the photograph!) Until tonight, my only experience with osso buco was a bite I had of someone else’s dinner recently. My husband suggested I try making it some time, and when we saw the veal shanks at the butcher I knew that day would be soon. I looked around for some various methods on how to prepare the shanks I bought. This recipe is … Continue reading
Tiramisù
Tiramisù roughly translates to “pick me up” in reference to the espresso, coffee and alcohol it contains. Frankly, any dessert this rich makes me want to take a nap after! Perhaps that’s why it’s common to serve coffee with dessert, or in this case a nice cup of espresso. I’d never made tiramisù before because I’ve never been that thrilled with what I’ve gotten in restaurants. My dad, on the other hand, always seems to enjoy it. When the November/December 2007 issue of Cook’s Illustrated arrived with an article claiming to perfect the art of tiramisù, I decided to give … Continue reading
Pan-Seared Scallops on Linguine with Tomato-Cream Sauce
Updated Lately it seems I don’t eat as healthy as I should, but I still love this recipe from the January 2003 issue of Cooking Light. It seems so indulgent with the cream and butter, but so little is used that you don’t have to feel guilty about it. I haven’t made it in a while, so I thought it would be a nice change from all those heavy holiday meals and leftovers I’ve been eating lately. I used a whole wheat pasta this time to make myself feel even better about it. It was perfect! Aside from the darker … Continue reading
