Lemony Geometric Goodness

"A triangle of pie is the best way ever discovered to round out a square meal," according to the Farm Journal's Complete Pie Cookbook.

Ever since I received this cookbook from Nana, I've meant to try a recipe. However, with a table of contents with everything from custard pies to cake pies to a whole chapter devoted just to pie toppings, picking a place to begin is not easily done. Thankfully, my friend Brooke has raved about lemon chess pies for the past two years. She couldn't believe that I was a Southerner who had never tasted one. Well, I righted that by baking one earlier this week.

And I have to agree with Brooke. Lemon chess pies really are delicious (though fairly sweet), and Southerners and Northerners alike need to try one.

Lemon Chess Pie a la the Farm Journal's Complete Pie Cookbook:

Unbaked 9 inch pie shell (*I made a regular shortening and butter crust rather than our family's traditional oil. I also added a bit of lemon zest to the dough)
2 cups sugar
1 Tbsp. flour
1 Tbsp. cornmeal
4 eggs
1/4 cup butter, melted
1/4 cup milk
4 Tbsp. lemon zest
1/4 cup lemon juice

Combine sugar, flour, and cornmeal in large bowl. Toss lightly with fork to mix. Add eggs, butter, milk, lemon zest and lemon juice. (*Note: You're adding dairy and lemon juice together, so of course, it will curdle, but don't worry, it still tastes great.) Beat with rotary or electric beater until smooth and thoroughly blended. Pour into pie shell.

Bake in moderate oven (375 degrees F) 35 to 45 minutes or until top is golden brown. Cut pie while warm.

(Two last notes: It is probably best to refrigerate any extras rather than leaving on the counter indefinitely. Second, the cookbook recommends serving with unsweetened whipped cream. Mom, Dad and I thought that the pie did just fine without it.)

Condiments

I believe that what you wear should tell a story. Right now I'm wearing a tank top and a skirt. It's my first real tank top, bought at the mall around with my friend Allison. Skirt, one I made from a favored pattern. Even though it's the wrong type of fabric for the pattern, I knew I wanted to make it work.

I like what's dressing up my food to have a story too. The best stories come when you make it yourself. If food is your clothing, then condiments are the jewelry, adding the sparkle that sets everything off. I haven't tried ketchup--it requires more tomatoes and canning than I have, but I'll venture into other condiments.

Today I made mayonnaise for the first time. The process of making it accentuates how it is FAT. All the more reason to only have a small amount at a time. I think the recipe below makes about a cup of mayo, but I'm not certain. At one point when the blender didn't look like anything was happening I took a step over to the sink to rinse something. Mayo explosion! Be warned.

Mayonnaise in my Blender

(adapted from More With Less)

Whirl in blender:

1 egg

3/4 teaspoon salt

1/2 teaspoon dry mustard

1/4 teaspoon paprika

Add 1 Tablespoon lemon juice

Now for the FAT!

Start your blender. Carefully remove cover (or just cap if you can pour in) and SLOWLY pour in

1/4 cup of oil. (I used olive oil.)

Then add 1 Tablespoon vinegar. (I used white vinegar.)

Finally, and still slowly, add another 3/4 cup of oil.

Nana's Mustard

I haven't made this in the new apartment yet, but it's only a matter of time. It's great sweet-sour, spicy mustardy deliciousness.

Mix: 1/4 c. ground mustard
1/4 c. sugar
2 Tbsp. flour
Dash of salt

Heat to boiling: About 1/3 c. brown vinegar

Stir in enough vinegar into dry ingredients to right consistency.

Add: 1/2 tsp. ground turmeric

Let season one day to develop flavor.

Note: Turmeric is a strong yellow dye, so be careful about getting it on your clothes.

Summer Vegetable Tart

Last night, mom and dad were tired, so I offered to cook dinner. Since we had gone to the farmer's market the previous day, fresh vegetables sounded like a good main dish, and being the baker that I am, I decided on a tart.

Crust
1 1/2 cup flour (I used ~1/3 cup wheat and the rest white)
1/2 cup butter
1 teaspoon salt
4 Tablespoons water

Mix all of the above ingredients, but the water. After texture is reasonable, add the water and form dough. Refrigerate for 15 minutes while starting on chopping vegetables. Then, roll out and put in tart or pie plate. Blind bake for 17 minutes at 375 F.

Filling
tomato
zucchini
onion
red pepper
spinach
garlic
olive oil
grated cheese

Quickly, saute the zucchini in the olive oil, but then remove and set the zucchini aside. Then, add the garlic and onions to the olive oil and saute. Add in the red pepper and finally the spinach.

Once the crust has been blind baked, cover the bottom of the crust with tomato. Then, layer the zucchini. Sprinkle a small amount of cheese over the tart. Next, cover the zucchini with the sauted onion, red pepper and spinach. Finally, top with cheese.

Bake for another 10 minutes. Then, let the tart cool slightly, and serve.

Lemon Pasta

Tonight, I wanted a light, summery pasta. This worked out well:

Ingredients:
-Serving of penne
-1/2 a lemon
-3 to 4 basil leaves
-chevre

Cook the pasta according to directions. Douse the pasta with the lemon juice before serving onto a plate. Wash and tear the basil leaves, and scatter them throughout the pasta. Crumble chevre on top.

Quite simple and quick but worth repeating.

(And just for the record, blackberries for dessert pairs well.)

Found Them!

I found Grandma Gerri's recipe cards! We need to send her goodies next Christmas. Or  this summer.

Ladyfingers

3/4 cup Margarine

4 Tablespoons confectioners sugar

2 cups self-rising flour

3 Tablespoons cold water

2 teaspoons vanilla

1 cup nuts

Mix together. Grease pan. Bake at 250º-350º. Roll in confectioners sugar

Cheese Krispies (4-5 dozen)

2 sticks oleo

1 package (8 oz.) Cracker Barrel sharp cheese, grated

1/4 teaspoon salt

1/4 teaspoon red pepper

2 cups plain flour

2 cups Rice Krispies (not used by Gmom)

Mix well and fold in Rice Krispies. Pinch off a teaspoons worth at the time and mash with fork. Bake at 350º for 10 minutes.

Pecan Pound Cake (3 loaf pans)

5 cups of pecans (chopped)

1 pound margarine (Walmart) softened

3 cups sugar

4 cups plain flour; sifted

1/2 cup self-rising flour; sifted

eggs (8 medium/ 7 large) 3/4 cup, rest of 2 cups milk

1 Tablespoon vanilla

Cream together margarine and vanilla. Add ~1/3 of the flour. Add cup of eggs and milk and beat. Add another third of the flour. Add the last cup of eggs and milk. Add the final third of flour. Fold the nuts in. Grease and flour pan. Bake at 300º for approximately 90 minutes. When it pulls from the side of the pan, then it's done.

Pecan Pie

Recipe pastry

2 eggs beaten

1 cup dark Karo syrup

1/2 teaspoon salt

1 teaspoon vanilla

1 cup sugar

2 Tablespoons melted margarine

1 cup pecans (whole)

Roll pastry, line pan.

Mix eggs, syrup, salt, sugar, vanilla, butter, etc. together. Fold pecans in last.

Bake in 400º oven for 15 minutes. Reduce to 350º and bake 30-35 minutes longer.

Happy cooking!

Spring Birthday Cake

Yesterday, we celebrated my freshman year roommate's birthday, and of course, I couldn't resist taking over the dessert planning.

Although I'm not much of a cake person, I decided that for this birthday, I would go with the traditional birthday cake of two layers, and since I have yet to use my Baking with Julia much (horrible, I know!), I decided to try Julia's perfect genoise, a basic French cake. French cakes are drier than American but still oh so delicious.

Now, that Spring has arrived in Minnesota, I've been craving fruit, so I made lemon curd to hold the two layers together, though I used buttercream frosting for the rest of the cake. Still, I wanted more lemon, so I drizzled more lemon curd on top of the cake. Then, to decorate and take full advantage of Spring, I decorated with fresh violets. They may not add much flavor, but they are beautiful!



Genoise from Baking with Julia by Dorie Greenspan
This only makes enough for one round, so I doubled the recipe for my cake.

Ingredients:
2 tablespoons unsalted butter, melted
1 cup cake flour
1/2 cup sugar
1/8 teaspoon salt
4 large eggs (room temp)
1 teaspoon vanilla extract

Pour the melted butter into a small bowl; reserve.

In another bowl, mix the flour, 1 Tb of the sugar, and the salt.

Then, in a large bowl, beat the eggs and the remaining sugar. Then, with a hand-mixer, whip the mixture on medium speed until it is airy, pale, and tripled in volume like softly whipped cream. The took me about 7 minutes. The eggs are properly whipped when you lift the mixer and the mixture falls bak into the bowl in a ribbon that rests on the surface for about 10 seconds. Whip the vanilla extract into the mixture near the end.

Fold in about one third of the flour mixture. Be sure to stop as soon as the flour is incorporated. Fold in the rest in two more additions.

Then, spoon about 1 cup of the batter into the bowl with the melted butter and fold the butter in with a rubber spatula. Fold this mixture into the batter in the large bowl. (This is the point at which the batter is at its most fragile, so fold gingerly).

Pour into a prepared pan and bake at 350 degrees for about 25 minutes. Let it cool for about 5 minutes before removing from the pan.

Shortcake Biscuits

These aren't Grandmom's biscuits. Or Aunt Nancy's. Not even Hardee's or Bojangles. In other words, Liz, don't expect the Southern biscuits.

When I visited DC last summer, the only time I could get together with Ros was for a morning breakfast. She made biscuits from Joy of Cooking. We spooned yogurt over them and topped with strawberries and blueberries. I fell in love and repeated the meal throughout the summer.

I need a kick of summer today. Cooped up inside by the third blizzard since the "first day of spring." Dancing around in a tank top and summer skirt, I pulled out Nana's Joy. 

So glad for freezers and frozen fruit.

Fluffy Biscuits/Shortcake Dough (adapted from page 450 of my copy of Joy of Cooking)

2 cups flour

2 tsp baking powder

1.25 tsp salt

1 Tbs sugar

2 Tbs butter

.75 cups milk

Mix dry ingredients. Cut in butter. Add milk. 

I treated these as drop biscuits. Pop in oven at 425º for 10-12 minutes.