April 12th, 2006 by alice
Tags: Lemon, Perfect, Tart, The
INGREDIENTS
- 1/2cupunsalted butter
- 2tablespoons finely gratedlemons, zest of
- 1 3/4cupsall-purpose flour
- 1 1/4cupsgranulated sugar
- 2pinchessalt
- 6largeeggs
- 1cupfresh lemon juice
- 1/2cupheavy cream(whipping)
- confectioners’ sugar, for dusting
DIRECTIONS
- Position a rack in the middle of the oven and preheat the oven to 350-degrees.
- Have ready an 11-inch tart pan with a removable bottom.
- Melt the butter in a small saucepan over medium heat, add 1 Tablespoon of the zest, and let stand for 5 minutes.
- Whisk together the flour, 1/4 cup of the granulated sugar, and a pinch of salt in a medium bowl.
- Pour in the butter mixture in a fine stream, stirring with a fork, and continue stirring until the dough begins to come together when a small bit is pressed between your fingers.
- Transfer the mixture to the tart pan and press it with your fingertips evenly up the side and into the bottom.
- Bake for 20 minutes, or until the crust is light golden brown.
- Let cool on a wire rack while making the filling.
- Process the remaining 1 cup of granulated sugar and the remaining 1 Tablespoon of zest in a food processor until the zest is finely ground.
- Whisk together the eggs, the sugar and zest mixture, the lemon juice, and another pinchy of salt in a medium bowl until smooth.
- Beat the cream with an electric mixer on medium-high speed in a medium bowl just until it forms soft peaks.
- Whisk the cream into the egg mixture until just blended.
- Place a baking sheet in the oven, place the crust on the baking sheet, and pour the filling into the still-warm crust.
- Bake for 25-30 minutes, or until the filling is just set in the center.
- Let the pie cool on a wire rack.
- Just before service, generously sift confectioners’ sugar over the tart.
- Cut into wedges and serve.
- Note: You may wish to use slightly less zest than called for, and taste the batter.
- My lemons were extremely powerful, and I only needed 1 1/2 Tablespoons total of zest.
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April 12th, 2006 by alice
Tags: Bread, Flat, Khoubiz
INGREDIENTS
- 6cupsflour
- 1packageactive dry yeast
- 2cupswarm water
- 1 1/2teaspoonssalt
- 1teaspoonsugar
- 2tablespoonsoil
DIRECTIONS
- Sift the flour into a large mixing bowl, and warm in oven on low heat.
- Dissolve yeast in 1/4 cup warm water, add remaining water and stir in salt and sugar.
- Remove about 2 cups of the flour from the bowl, set aside.
- Pour yeast liquid into centre and stir in some flour to make a thick liquid.
- Cover with a cloth and leave in warm place till frothy.
- Stir in the rest of the flour, adding oil gradually, then beat till smooth, either by hand for 10 min, or with electric mixer using dough hook for 5 min.
- Sprinkle some of the reserved flour onto a board, turn out dough and knead for 10 min, using more flour as required.
- Dough is ready when it’s smooth, satiny with a slightly wrinkled texture.
- Shape dough into a ball.
- Oil bowl, put dough in smooth side down, then turn to coat with oil.
- Cover and let rise till doubled in bulk, about 1-1 1/2 hours.
- Preheat oven at 500 F (260 C).
- Punch down the dough and turn out onto lightly floured board.
- Knead for a min or so, then divide into 8 equal pieces, rolling each into a ball.
- Roll each piece into a 25 cm (10 in) round and place on a lightly floured cloth.
- Cover with another cloth and leave about 20 min.
- Heat large baking sheet or flat griddle on the lowest shelf on electric oven, in a gas oven select the section with the most even heat.
- Place a round on a lightly floured baking sheet with one flat edge or on a piece of plywood, spreading it evenly.
- Shake to ensure that it will slide off easily.
- Rub heated baking sheet or riddle with wad of paper towel dipped in oil then slide dough onto it.
- Bake in hot oven for 4-5 min till it puffs like a balloon.
- If you’d like it browned on top, turn quickly and leave for a min.
- Remove bread and wrap in cloth to keep warm and soft.
- Rep with rem loaves.
- (note) If desired, you can use an electric fry pan.
- Preheat it on the highest setting with lid on, vent closed.
- When heated, oil base quickly& slide dough onto base.
- Cover& cook for 3 min, turn bread, recover and cook another 2 min, about.
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April 12th, 2006 by alice
Tags: Skinny, Soup
INGREDIENTS
- 1cup finely dicedcelery
- 1cup dicedonions
- 1 (28 ounce)cantomatoes(preferably diced)
- 2 (10 ounce)canschicken broth
- 3cupswater
- 1packagetaco seasoning mix(dry)
- 2-3cloves mincedgarlic
- 1cupfrozen green beans
DIRECTIONS
- Saute celery and onion using cooking spray.
- Add tomatoes, soups and water.
- Add taco mix and garlic.
- Let simmer partially covered for about 1 hour.
- Add the green beans and simmer another 15 minutes.
- Top with parmesan, or low-fat cheese then put a dollop of fat-free sour cream on top.
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April 12th, 2006 by alice
Tags: Butternut, Heads, Soup, Squash, Tomato
INGREDIENTS
- 1/2cupoil
- 3/4cuponions, chopped
- 4clovesgarlic, chopped
- 1smallbutternut squash, peeled seeded and chopped(about 4 cups)
- 4cupswater
- 1tablespoonginger, grated
- 1teaspoonsalt
- 1/2cupheavy cream
DIRECTIONS
- Heat oil in a medium pot over medium heat.
- Add onions and saute until translucent, add garlic and squash and saute 1 minute.
- Add water and ginger, increase heat to high and bring to a boil.
- Reduce heat to low, simmer covered for 30 minutes or until squash is soft, remove from heat, add salt and heavy cream.
- If using tradional blender allow soup to cool, blend and reheat before serving.
- If using an immersion blender, blend soup and serve.
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April 12th, 2006 by alice
Tags: Chowder, Corn, Kitchens, Soup
INGREDIENTS
- 2cupswater
- 2cupsclam juice
- 2cups hambroth
- 1tablespoonbutter
- 3cups dicedpotatoes
- 3cups dicedonions
- 1 dicedred bell pepper
- 1 dicedgreen bell pepper
- 2cupsfrozen corn kernels(thawed)
- 1/2teaspoonblack pepper
- 1teaspoonsalt
- 1teaspoongarlic powder
- 1teaspoononion powder
- 1cupplain flour
- 1cup unsaltedoyster crackers, crumbs(crushed very fine in blender)
- 2cupshalf-and-half
DIRECTIONS
- Put all except the flour, cracker crumbs, and half and half in kettle.
- Bring to a boil and cook approximately 20 minutes or until potatoes are done.
- Then lower heat to simmer.
- Blend the flour, cracker crumbs, and half and half.
- Pour the mixture into kettle and stir.
- Simmer approximately 20 minutes.
- Add small amounts half and half as needed to thin final product.
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