crust:
1 stick butter
1 cup flour (plus maybe 1 tbsp-ish depending on how the dough feels when mixed)
1/4 cup sugar
1/2 tsp salt
lemon filling
2/3 cup lemon juice (2.5 lemons)
zest from the juiced lemons
4 eggs
1/4 cup plus 1 tbsp flour
1 1/4 cup sugar
(next time try 3/4 or 1 cup sugar and 2 lemons)
Preheat oven to 350. Mix crust ingredients together, spread into a 8x8 inch pan and bake until slightly golden ~2o mins.
Let crust cool slightly (5 mins) before adding topping. Mix topping ingredients together (mix lemon juice, zest flour and sugar and taste to see if tartness is correct, then add eggs). Bake 25 mins, let cool. Sprinkle with powdered sugar if desired
adapted from allrecipes.com
Saturday, January 22, 2011
Monday, January 17, 2011
polenta
1 part polenta (i.e. 1 cup)
4 parts water (i.e. 4 cups)
Wisk together polenta and water, let settle and skim the hulls off the top with a mesh strainer. Simmer over low heat stirring often until water is absorbed and polenta is thick.
Stir in cheese/salt if desired.
4 parts water (i.e. 4 cups)
Wisk together polenta and water, let settle and skim the hulls off the top with a mesh strainer. Simmer over low heat stirring often until water is absorbed and polenta is thick.
Stir in cheese/salt if desired.
stuffed cabbage
1 large head cabbage
1 lb ground beef
1/3 cup uncooked white rice
1 can navy beans
1 egg
1/4 of a large onion (grated)
2 cloves garlic (grated)
1/4 tsp cayanne
1/2 tsp thyme
1 tsp salt
pepper to taste
bread crumbs (~1/4 cup, add enough so that meat mixture is not moist but still sticks together)
1 8 oz can tomato sauce
1 14.5 oz can diced tomato
Bring large pot of water to boil, submerge cabbage in boiling water 30 sec-1 min until outer leaves soften, remove leaves (under cold water), submerge remaining cabbage under boiling water and remove, continue until all leaves are softened removed.
Chop any small amounts of cabbage and line large dutch oven (reserve some to cover stuffed cabbage if desired). Add a small amount of the diced tomato and tomato sauce to the bottom of the dutch oven
Combine meat, rice, 2 tbsp tomato sauce, egg, grated onion & garlic, salt, pepper, cayenne, thyme and beans. Mix, add enough bread crumbs to remove excess moisture.
Roll balls of meat mixture and wrap in cabbage leaves. Place each roll in dutch oven, seam side down, cover with any remaining cabbage leaves and sauce.
Bake at 350 for 1 hour. Served with polenta
1 lb ground beef
1/3 cup uncooked white rice
1 can navy beans
1 egg
1/4 of a large onion (grated)
2 cloves garlic (grated)
1/4 tsp cayanne
1/2 tsp thyme
1 tsp salt
pepper to taste
bread crumbs (~1/4 cup, add enough so that meat mixture is not moist but still sticks together)
1 8 oz can tomato sauce
1 14.5 oz can diced tomato
Bring large pot of water to boil, submerge cabbage in boiling water 30 sec-1 min until outer leaves soften, remove leaves (under cold water), submerge remaining cabbage under boiling water and remove, continue until all leaves are softened removed.
Chop any small amounts of cabbage and line large dutch oven (reserve some to cover stuffed cabbage if desired). Add a small amount of the diced tomato and tomato sauce to the bottom of the dutch oven
Combine meat, rice, 2 tbsp tomato sauce, egg, grated onion & garlic, salt, pepper, cayenne, thyme and beans. Mix, add enough bread crumbs to remove excess moisture.
Roll balls of meat mixture and wrap in cabbage leaves. Place each roll in dutch oven, seam side down, cover with any remaining cabbage leaves and sauce.
Bake at 350 for 1 hour. Served with polenta
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