Meatless Monday

Meatless Monday

Grilled Summer Vegetables

What could be more simple than grilled vegetables and fresh bread for dinner?  This is a no recipe recipe!  

Ingredients:

1-2 small zucchini

1-2 small summer squash  

1 medium eggplant                 

1-2 large tomatoes

2 large red peppers

1 large sweet onion

1-2 ears of corn, lightly steamed and kernels scraped off

a bunch of basil

a few sprigs of rosemary

olive oil

1/4 cup Romano cheese

1 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

Instructions:

1. Slice zucchini and summer squash vertically into 1/2" slices (if using a small one you will probably get 3 slices per squash)
2. Cut eggplant into 1/2 slices, put slices into a colander and toss with 1/2 tsp salt.  Let drain for 15 minutes.
3. Cut peppers and onions into large wedges.
4. Cut tomato in half on its equator
5. Husk corn and steam or boil until barely done (1 minute after it comes to a boil)
6. Coat all vegetables with olive oil (generous amount)
7. Sprinkle with salt, pepper, and garlic powder, and chopped rosemary.
8. Grill all vegetables until charred.  When grilling the tomato, begin with cut side down so some of the juice drains away.
9. Remove from grill and cool slightly.
10. Roughly chop all vegetables and toss with more olive oil, basil, romano cheese and corn kernels.
11. Delicious served with a fresh baguette or grilled bread.

Lemon Cake with Citrus Curd

 What's Happening in My Kitchen This Week?

Anne's Lemon Cake with Citrus Curd

In the summer, a traditional cake with frosting feels too rich and heavy to me.  This lemon cake is very light and airy.  Adding blueberries makes it colorful and delicious.  The  citrus curd is a jar of sunshine!  The curd lasts for weeks in the refrigerator and can be used for many things-including eating right out of the jar...I might have done that a few times.

Lemon Cake

Adapted from original recipe by Dorie Greenspan

Ingredients

Butter for greasing the pan

1 cup (204 grams) all-purpose flour

2 teaspoons baking powder

1/2 teaspoon fine sea salt
6 large eggs, separated, room temperature
1 cup (300 grams) sugar
Finely grated zest of 2 lemons
1/2 cup (120 milliliters) neutral oil, like
canola
Juice of 1 lemon (2 to 3 tablespoons)
2 teaspoons pure vanilla extract
1/4 teaspoon pure lemon extract or oil
(optional)
1 1/2 cups (about 250 grams)
blueberries, raspberries and/or
blackberries (optional)

Procedure

Step 1

Center a rack in the oven, and heat it to 350. Generously butter a 10-

inch tube pan (or use a Bundt pan with minimal crannies), dust the

interior with flour and tap out the excess. 

Step 2

Whisk together the flour, baking powder and 1/4 teaspoon of the salt;

set aside.

Step 3

Using a mixer with a whisk attachment, beat the egg whites and the

remaining 1/4 teaspoon salt on medium-high speed until they form

firm, glossy peaks. (If you’re using a stand mixer, scrape the whites

into another bowl. No need to rinse the mixer bowl.)

Step 4

Fit the mixer with the paddle attachment. Put the sugar and lemon

zest in the mixer/mixing bowl, and rub them together until the

mixture is fragrant. Add the yolks, and beat on medium speed for 3

minutes, scraping the bowl as needed — the batter will be thick, pale

and shiny. With the mixer on medium, pour in the oil and continue to

beat for another 3 minutes. Mix in the lemon juice, vanilla and lemon

oil, if using, then scrape the bowl well. Turn off the mixer, add the dry

ingredients and pulse the mixer a few times to start incorporating

them. Work on low until the flour is blended into the batter, which

will be smooth and thick.

Step 5

Beat the whites briskly with a whisk (to restiffen them and incorporate

any liquid in the bowl), and scrape a few spoonfuls over the batter.

Use a flexible spatula to stir them in and lighten the batter. Turn the

rest of the whites into the bowl, and fold them in gingerly. If you’re

using the berries, gently fold them in just before the whites are fully

incorporated. Scrape the batter into the pan, and level the top.

Step 6

Bake the cake for 45 to 50 minutes, until lightly browned; a tester

inserted deep into the cake should come out clean. Transfer to a rack,

and wait 5 minutes. Run a blunt knife around the edges of the pan to

loosen the cake (if possible — it’s not easy with a Bundt), invert onto

the rack and unmold. Cool to room temperature. Dust with

confectioners’ sugar, if you like.

Citrus Curd Made in a  Food Processor

Citrus curd is a thick, slightly tart, pudding like spread that is often served with scones.  However, it is absolutely yummy on many things like yogurt, plain cake, fresh fruit...out of the jar eaten with a spoon. Making it a food processor is a game changer-it speeds everything up.

 

Yield:

Makes about 1 cup               

Ingredients:

3-4 lemons

1 orange

1/2 - 3/4 cup sugar

1 stick of butter

5 large egg yolks

1/4 tsp salt

Equipment needed:

zester or vegetable peeler

food processor

whisk

heavy sauce pan

Instant read or candy thermometer.

mesh strainer

Instructions:

1. Peel citrus fruit with a vegetable peeler, zester, or rasp.  Take only the colored part of the peel because the white is very bitter.
2. Juice the fruit-you should have about 1/2 cup.  A little more will not hurt the recipe.
3. Mix everything in the food processor-begin with peel and sugar.  Mix until the mixture looks like wet sand and it smells amazing. Add the other ingredients.  Mix on high for about 15 seconds.  The mixture may look curdled-this is normal.
4. Pour the mixture into a small heavy sauce pan and heat on low.  This needs your constant attention.  Whisk and stir until curd begins to thicken (12-15 minutes or 170 F on thermometer).  You can also test for doneness by coating a spoon then run your finger across it.  There should be a distinct path.
5. Immediately pour the curd through a mesh strainer set over a bowl. Press gently on the solids.
6. Allow to cool to room temperature then put into a jar and refrigerate.  It will last for weeks in the refrigerator.
7. The curd can also be frozen.

Blueberry Slab Pie

What's Happening in My Kitchen This Week?

Anne's Blueberry Slab Pie

Slab pie? What is a slab pie? It is a pie that is made on a rimmed baking sheet instead of a pie plate.  The result is a very thin, tart like dessert that is flaky and never soggy.  A lattice top allows steam to escape while cooking so the filling thickens.  This recipe works for all fruit pies. Join me in the kitchen!

A slice of heaven

Ingredients for Pie Crust:
Makes 2 generous 9" crusts.  Crust may be frozen between sheets of parchment once rolled out.
1 cup unsalted butter--very cold

1 1/4 cups flour
1 tsp salt
1/2- 3/4 cup ice water or more if too dry

Procedure: 

   

1. Cut the butter into very small cubes
2. Mix butter and flour and salt until it is in pea sized clumps ( I cut the butter in with a pastry cutter.  You can also use two butter knives.
3. Add 1/4 cup water and mix; then add water a tablespoon at a time until mixture just begins to form a shaggy ball.
4. Gently knead a few times to bring the dough together
5. Press into a disk and fold in thirds-like folding an envelope. Each time turn a quarter turn so you are folding opposite sides. Do this 4-5 times.  You are creating layers that add to the flakiness of the dough.
6. Wrap tightly in plastic wrap and refrigerate for at least an hour.
7. Cut dough in half and roll one piece out into a 10"-12" circle.
8. Transfer to a parchment lined baking tray.
9. Add filling

Filling Ingredients

2 quarts blueberries

3/4 cup sugar

2 Tbsp cornstarch

1 1/2 tsp cinnamon

Ready to go into the oven

Lattice top:

1. Roll out other half of dough into 10'-12' circle
2. Cut the dough in 1" strips and create the lattice by laying the strips across each other on top of the filling.  You can weave them or just lay them on top of each other. 
3. The key to this pie is sealing the bottom crust to the top layer by rolling the overhang of the bottom and top then crimping to make the edge.  The higher the edge, the less filling will ooze out.  The picture below has a lot of oozing!
4. Brush to top with a slightly beaten egg white and sprinkle with coarse sugar (optional)
5. Bake at 375 F for 30 minutes.  If the top is getting brown before the filling is bubbling, cover with parchment or foil.

The finished slab pie

 

 

 

 

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