Lemon Curd from Scratch or Lime Curd with Minced Jalapeño if you're a Texan!

Lemon Curd

I am adding the option of Lime since I live in Texas and we make a lot of recipes with Lime instead of Lemon. I would make Lime curd, with a bit of minced jalapeno in it, for Mini Tarts, Linzer Cookies or a Macaron filling to make them have a Texas flavor.

This is the perfect recipe for those who prefer the fresh taste of Lemon or Lime Curd or for those that do not have access to buy it.

Zest of 2 lemons or limes, wide strips

4 TBS of Fresh Lemon Juice or  4 TBS of Fresh Lime Juice, strained

6 TBS sugar

2 large whole eggs + 3 large yolks

1/2 C butter (8 TBS or 1 stick)

Place all ingredients in a heat proof bowl over gently simmering water in a saucepan, or in a double boiler.

Whisk continuously until sugar dissolves and butter melts.

Continue whisking until the Curd coats the back of a spoon ( about 3 minutes).

Do not let it boil.

Remove from heat.

Push Curd through a medium sieve with a rubber spatula into a clean dry bowl.

Cover with plastic wrap, pressing directly onto the surface of the Curd.

Poke a few holes in the plastic to release steam.

Refrigerate at least 3 hours or up to 5 days.

Enjoy!

Peace in the Kitchen!

Baked Eggs

I decided to make Baked Eggs for breakfast this morning.
It would make a great Brunch dish if you're having guests.

It's a simple but delicious dish.
I've seen recipes  that make them with an Alfredo Sauce but I simplified it with a package of McCormack's Original Country Gravy Mix and I add Parmesan Cheese. I also use a combination of Hard Boiled and fresh cracked Eggs. I buy Eggs that are already Hard Boiled and Peeled.


However many you plan to serve will determine the amount of eggs, gravy and cheese. I made it for 2 people. It would definitely serve 3.

3 Hard Boiled Eggs / 3 fresh cracked Eggs
1 Package of Gravy Mix
Fresh Shredded Parmesan Cheese

It's quite simple, but I've put a twist on it. I also add fresh cracked eggs.

Here's how I make them:
You'll need an oven proof baking dish, a small casserole will work. I used a Soufflé dish.

Slice the Hard boiled eggs in half.

Gravy:
1  or more packages of Gravy Mix. Mix 1 packet with 2 cups of water in a saucepan. Heat until the gravy thickens. stirring constantly. ( I used 1 package for this recipe)

Place the Hard Boiled Eggs in the casserole, cut side up.
Pour the Gravy over the Eggs
Season with salt and pepper.
Sprinkle the top with Fresh Shredded Parmesan Cheese.

Bake at 350 degrees for 15 minutes

Remove the dish and crack an equal amount of eggs on top of the cheese. Return to the oven and broil the eggs, just to set them, so the eggs are cooked as you like them. I prefer a soft  cooked yolk.
Watch them carefully as they broil.

Top each egg with additional cheese and serve on toast , a biscuit or english muffin.

I made it today in a small souffle dish with 3 hard boiled eggs and 3 cracked eggs, for 2 people. It could easily serve 3.
I served it on toasted Ciabatta Bread. ( I also show it served in small ramekins if you don't want to serve it on bread.


Enjoy!
Peace in the Kitchen!

Fried Brussels Sprouts in a Cast Iron Skillet

I previously posted:
Brussels Sprouts with Shaved Parmesan Cheese
Brussels Sprouts with Cranberries and a Balsamic Reduction

Here's another favorite of mine.
It's an original recipe.

2 TBS vegetable oil
2 TBS minced garlic
2 onions, diced
2 pounds of fresh brussels sprouts, ends trimmed and chopped
3TBS butter, cut into pieces
salt, fresh ground black pepper, garlic powder

Heat oil in a large cast iron skillet on medium high heat
Saute garlic for 3 minutes, stirring often
Add onions and saute for 5 minutes, stirring often

Add sprouts, stir well. Continue cooking without stirring for 7 minutes
Season with 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder
Stir well

Continue cooking for 7 minutes, without stirring
Remove from heat, stir well. I used a heavy metal spatula to incorporate the browned pieces on the bottom.

Add butter, stir until melted
Taste and add additional seasoning as needed. I did not add any additional seasoning.

Enjoy! Peace in the Kitchen!

garlic and onion

sprouts added

finished frying, butter added and stirred

Pico de Gallo Picnic Quiche

Here's another great recipe from the Taste section of the Dallas Morning News.
This was posted by Margaret Brown, publisher; Shelf Unbound Book Review Magazine.

Pico de Gallo Picnic Quiche:

1 - 9" Refrigerated Pie Crust
2 TBS Olive Oil
1 medium Onion, chopped
1/2 Jalapeno, finely chopped
1/2 C diced Tomato
3/4 C chopped Cilantro
4 Large Eggs
3/4 C Half and Half
Salt and Pepper

Preheat the oven to 375 degrees
Place Piecrust in a Pie Pan

Heat Oil over Medium Low heat in a Sauté Pan
Add Onion and Jalapeño
Saute for several minutes until soft
Add Tomato and Cilantro, Sauté for 2 Minutes

Whisk Eggs with Half and Half in a Bowl
Season with Salt and Pepper
Stir in the Tomato Mixture

Pour into the Crust
Bake 35 - 40 minutes, or until set

Let it rest for a few minutes before cutting

This is such a fresh tasting Quiche. I can easily see this served cold for a Picnic.
This Recipe is a keeper and I can honestly say that I will consider it as one of my Best of the Best Recipes!

Enjoy!
Peace in the Kitchen!

Chocolate and Coffee Torte

This is an adaptation of the Toddy Coffee Maker recipe.
If you don't have a Toddy Coffee Maker, you can use 1 cup of Espresso Instant coffee.


Frosting:
1 pound ( 4 2/3 C) sifted confectioner's sugar, my bags of sugar were 2 pounds, so I measured it by the cup.
1 pound ( 4 sticks of butter),softened
1 tsp vanilla
1 TBS chocolate syrup

To make a Mocha Frosting, add the following to the Frosting ingredients above:
1/4 C cocoa powder
2 additional TBS of vanilla
1/4 tsp salt

60 Nabisco Social Tea Biscuits, I used German Leibniz European Butter Biscuits, Marias biscuits would work too)
1 C Toddy coffee concentrate
1/4 C Cocoa Powder
1 C slivered almonds for garnish

In a stand mixer, cream together sugar, butter and vanilla until fluffy, fold in chocolate syrup

Dip the biscuits in coffee ( one layer a a time) so they are damp and saturated, but not soggy
Arrange 12 dipped cookies in an 8"x11.5" baking pan
Spread some of the cream filling over the biscuits, dust with some of the cocoa, I used an off set frosting spatula to spread the cream filling.

Repeat to form 5 layers ( whatever amount of cream filling you have at the end will be spread on the top, and dust with cocoa.
Sprinkle the almonds over the Torte.

Cover with plastic wrap and Freeze or refrigerate for 12 hours

To serve, defrost for several hours ( if frozen), otherwise serve after refrigeration


Enjoy!
Peace in the Kitchen!

I wanted to show the "mille feuille" layers when it's sliced.

Classic French Vinaigrette

I know  this is such a simple recipe, however I find myself looking up the ratio every time I want to make it.
The ratio is 3 to 1, 3 parts olive oil to 1 part white wine vinegar.

Here's a basic recipe that I use:

3/4 C Extra Virgin  Oil
1/4 C White Wine Vinegar
1 TBS Dijon Mustard
Salt and Pepper to taste

In a 2 cup glass measuring cup, whisk Mustard and Vinegar together.
Slowly whisk in Olive Oil
Season to taste with Salt and Pepper

You can also make it in a jar and shake until all ingredients are well combined.

Enjoy!
Peace in the Kitchen!

Dallas Morning News Recipe of the Week!

Today I have a great story from the Taste section of this week's Dallas Morning News.
I follow Ellise Pierce on my blog, she's a Denton, Texas native and I work in Denton.  Ellise wrote a book titled  Cowgirl Chef, Texas Cooking with a French Accent and she teaches classes at Central Market. Ellise also lives part time in Paris, France and I have a great passion for  Paris. I've visited Paris many, many times and we have many friends in France.
I live in Grapevine, Texas and we have a French inspired bakery in town, The Main Street Bread Baking Company.

 I live in Grapevine, I work in Denton and I travel to France.
As I read the article in the paper this morning, all of these connections came together.
Ellise wrote the article about recipes with a Santa Fe, New Mexico influence. As I continued reading, I noticed a recipe at the end of the article for Randy's Blueberry Buttermilk Pie.
I discovered that the pie recipe and story were posted by Jennifer Brightman Moschel.

Here's where the story comes together. Jennifer was an apprentice at the Bakery in Grapevine under the direction of our friend and French trained Master Pastry Chef, Pierre Thilliez. Jennifer went on to work for Randy ( the namesake of the pie recipe) at the Four Seasons Resort and Club at Las Colinas in Irving, Texas. The pie recipe was created by Randy Gehman, the Executive Pastry Chef at the Resort, and Randy is my neighbor! I should also mention that I've been a finalist in the Dallas Morning News . Central Market Holiday Cookie Baking Contest and ...... during one of the contest's that I competed in.... Randy was one of the judges.

As soon as I make the pie, I will post a picture.


Randy's Blueberry Buttermilk Pie

Since making the pies, I've added some changes that worked.
Please note them when reading the recipe!

This recipe makes 2 pies

3 1/2 C sugar
1 C flour
1 3/4 sticks unsalted butter ( softened)
6 eggs
2 C buttermilk
1/2 tsp vanilla extract
1/2 C fresh blueberries, lightly tossed in 2 TBS of flour ( divided), I added 2/3 C in each pie
2 uncooked pie crusts, frozen or homemade( thaw, if frozen ) I used Marie Callender's Frozen Deep Dish Pie Crust)

Preheat oven to 350 degrees, bake in the middle of the oven

In a large bowl, mix together flour and sugar and set aside
Melt butter and pour over the flour-sugar mixture. Whisk until totally incorporated
( the entire batter can be done in a stand mixer)

Add eggs one at a time, allowing each addition to become incorporated before adding the next one
Add buttermilk and vanilla
Mix well and set aside

Sprinkle the bottom of each pie shell with 1/4 C of berries ( I used 2/3 C in each pie)
Evenly distribute the buttermilk filling into the pie shells
Push the berries down into the filling. (I did not push them down)

Bake for 25 minutes
Rotate and bake 10 - 20 minutes more, tops should be golden brown ( I baked them for 45 - 50 minutes without turning them)

Remove and place on a rack to cool
Refrigerate until ready to serve

Substitute other fruit if you like, or leave the fruit out all together

Enjoy!
Peace in the Kitchen!

The recipe makes 2 pies, and there was some left over so.....

I made some in ramekins!