Preserved Lemons

I've recently come across a couple of dishes calling for preserved lemons, so decided to make them. I used the recipe found here. They'll be ready to use in a month. Hope to post what I use them for then!

Herbed Bulgur-Lentil Pilaf

A recipe by Ellie Krieger

Looking for something different to bring to work for lunch, I came across this. I substituted water for the chicken stock as I share with a friend who is vegetarian, and this was still quite tasty. It has a nice nutty flavour and chewy texture and the herbs and lemon are great flavour boosters. It was easy to prepare, my only complaint being using so many pots. One for the lentils, one for the bulgur and a skillet for the onions and peppers. Then, none of those were large enough to hold everything and stir to combine, so I needed a bowl for that as well. I'll find a workaround as I'm sure I'll be making this recipe again and again.

Paperwhites

Mini Key Lime Pies

While I love to cook, I've always shied away from baking, the extent of which was Toll House Cookies or box brownies. I've been working part time at a friends bakery, Dagmar's Desserts, in Old Saybrook, and it has been a lot of fun. I've learned a great deal from Alison, pastry chef extraordinaire, who has been very patient and generous with her recipes, techniques and expertise. She makes a devine lemon creme which she uses in several offerings such as tarts, tartlets and "clouds", puff pastry filled with the lemon creme, fresh whipped cream and fresh berries ~ Light, refreshing and delicious!

All this new baking knowledge has driven me to browse out recipes and do some baking at home. A long time favourite of mine is Key Lime Pie, and like many of the little desserts at Dagmar's I decided to make mini key lime pies. These 4" pies make a generous portion for one, or are nice for two to share.

I got the pastry recipe from a friend who got it from a friend... but I've tracked it to Claudia Fleming's book, The Last Course. One could certainly use a traditional Graham Cracker Crust, but I rather like the texture and subtle flavour of this one.

Mini Key Lime Pies

Graham Cracker Crust

• 1 cup butter ~ room temp
• 1/4 c packed dark brown sugar
• 1/4 c granulated sugar
• 1/4 c honey
• 2 c all purpose flour
• 1/2 c whole wheat flour
• 1 tsp salt
• 1/2 tsp cinnamon

Cream butter. Add sugars, mix till light and fluffy. Add honey, beat till combined.

Combine flour, salt and cinnamon together in bowl and add to butter mixture in two batches. Mix till combined. Flatten, cover with plastic wrap and chill at least 1 hour.

Roll out to 1/8 inch thick and size of tart pan. Form shells and chill.

Bake in a 325º oven until golden brown, about 18 mins.

Key Lime Curd

• 1/2 c sugar
• 2 eggs
• 1/2 c key lime juice
• 1/2 c unsalted butter

In a saucepan, whisk together sugar, eggs and key lime juice over low heat or a double boiler. Stir continuously till thickened and curd coats the back of a spoon. Transfer to bowl and slowly add butter whizzing with an emersion blender till blended and smooth. Cover with cling wrap pressed right on top and chill for about 1/2 hour before assembling.

Makes 1 1/2 to 2 cups.

Fill prepared pastry shells with lime curd, decorate with fresh whipped cream and lime slices and serve.

Pounds of Peas

Our garden got off to a late start this year. The peas were planted by St. Patrick's Day, but have just started producing, and, they're putting out pounds of peas! I am now over my head with the sweet tender beads that are best plucked from the pod and popped right into your mouth when they're this fresh.
I guess there is still hope for my squash plants that I got in rather late.

Sweet Potato–Star Anise Soup with Ginger Cream

This past Wednesday... CHOW'S recipe of the day, was this Sweet Potato-Star Anise Soup with Ginger Cream, by Aïda Mollenkamp and Regan Burns. The weather here on Wednesday was clear and quite crisp... an excellent soup day, so I decided to whip this up. The flavours are warm and soothing with a nice soft bite from the ginger. A quick, easy cook up with comforting results.

Sweet potatoes simmer in chicken broth with onions, ginger and star anise.

Penne with Zucchini and Mint

This is one of my favourite zucchini recipes while mint and squash are still abundant in the garden. Basil and zucchini are such a natural pairing, but the mint is light and refreshing, a nice change of flavour, and another great partner to the squash.

Penne with Zucchini and Mint

• 1 lb penne pasta
• 2 medium zucchini, halved then sliced at an angle (similar in shape to the penne)
  
• 4 tablespoons olive oil
  
• 1/2 teaspoon crushed red pepper
• 1 bunch fresh mint, leaves picked and chopped
  
• parmasean cheese, grated

Add the pasta to a large pot of salted boiling water and cook till just tender.

Meanwhile, saute the zucchini in two tablespoons of the olive oil, add the crushed pepper and cook until tender. When pasta is done, drain and place in a serving bowl. Top with the zucchini, sprinkle over the mint and drizzle with remaining olive oil. Toss and serve with grated parmasean cheese if desired.

4 to 6 servings