... and these Thy gifts ... » teatime

Our Favorite Edamame

stef — Sun, 18 Dec 2011 11:36:24 +0000

While edamame, simply boiled and salted, has its place in our diet — a quick snack at teatime, or finger food at lunch — this is our favorite, full-flavored, finger-licking-good version. And it’s almost as quick!

Bring pot of water to a boil. Drop in frozen edamame and boil vigorously 5 minutes. Drain and shock with cold water. Toss with:

the juice of half an orange
3-4 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon chili oil OR a sprinkling of shichimi togarashi or other pepper mix

Lemon Bars

stef — Thu, 23 Jun 2011 10:35:21 +0000

Shortbread and lemon curd. Lovely, tangy, melt-in-your-mouth combo. THIS recipe I’ve had since 1999; it’s about time I blogged it. Cook’s Illustrated called it “Perfect Lemon Bars” and though I don’t agree with all of their assessments for “perfect”, this is one of the exceptions. It’s incredibly easy to make. The first time, I couldn’t believe it came out of my own oven. I’d take it any day over other lemon bars I’ve seen in bakeries. Cooks Illustrated, you did well. The crust is a basic shortbread, not even lemon zest, so its buttery sweetness shines through: an excellent contrast to the tart filling. The minimal flour and milk in the filling gives it body so you don’t end up with an oozy, soggy mess. And it keeps well in the refrigerator… that is, if you ever have any leftovers — not likely. CI’s instructions were long, so I’m giving you my translation.

Crust

1 1/2 cups all-purpose flour
2/3 cup confectioners’ sugar
1/4 cup cornstarch
3/4 teaspoon salt
12 tablespoons unsalted butter, at cool room temperature (where it’s still slightly firm) and cut into 1-inch pieces

Filling
4 large eggs, beaten lightly
1 1/3 cups granulated sugar
3 tablespoons all-purpose flour
2 teaspoons lemon zest
2/3 cup strained lemon juice
1/3 cup whole milk
1/8 teaspoon salt

Cooking spray
Additional confectioners’ sugar for dusting

Adjust rack to middle position and preheat oven to 350°F. Line 13 x 9 inch baking pan with two pieces of parchment, crossed, and long enough to leave a 1-inch overhang on long sides. Grease lightly with cooking spray or butter.
In food processor, pulse crust ingredients just until mixture forms coarse crumbs. Transfer to pan and press mixture down with your fingers or the back of a spoon until evenly distributed, building up the sides just a bit more than the center. Chill 30 minutes, then bake 20 just until golden, about 20-25 minutes.
While crust is chilling/baking, whisk filling ingredients in a bowl.
Reduce oven temperature to 325°F. Stir filling mixture to reblend and pour onto warm crust. Bake until filling is firm, about 20 minutes. Cool pan on wire rack to near room temperature, about 30 minutes. Lift gently using the parchment overhang onto a cutting board. Use a pizza cutter or a really sharp knife to cut into bars or squares, wiping cutter/knife clean between cuts.
Dust with confectioners’ sugar.
Makes about 24 squares; number of bars depends on how small or large you cut them!

Can’t Wait!!! Persuasion, on PBS Sunday Night

stef — Sun, 13 Jan 2008 06:03:27 +0000

Just finished the book. Aisa and I were reading the book at the same time — I started around 3 and she started around 9 and was rapidly catching up to me — you shoulda seen us holding the book together in bed — but she finally gave herself up to sleep around 11. She’ll get to read the rest tomorrow. I’ve got the Amanda Root/Ciaran Hinds on reserve for when we get back. While I was at it I went ahead and reserved Northanger Abbey as well. Yup, it’s going to be Jane-Austen-crazy again around here for several weeks….

Already I am a bit disappointed at the changes…. Anne runs after him? And the letter comes AFTER she has gone after him? And she actually accepted Mr. Elliott’s proposal? Arrrrggghhhh…

I am now off to bed myself, as soon as I have a cup of my gingery soymilk “chai”:

4 cups water
6-inch gingerroot, peeled and sliced
2 cinnamon sticks
1 teaspoon whole black peppercorns
4 cups soymilk
honey or sugar to taste

In a large saucepan, bring to a boil water, ginger, cinnamon and peppercorns. Reduce to a simmer and cook 30 minutes. Strain, then add the soymilk and simmer a few more minutes or until hot. Sweeten with honey or sugar to taste. From an old Food and Wine recipe, which lists “black tea” as optional — I didn’t have any regular black teas (my boys insist on getting their favorite Earl Gray all the time, and I didn’t think bergamot would go very well with the spices. It’s like a milky variation of Filipino salabat.