I recently read “Under the Tuscan Sun” by Frances Mayes. A rather excellent book I must say. Lots of food and recipes and Italy in general. I was deeply enthralled from page 1.
I have since discovered that she does sell the oil produced in her Italian home (though I don’t know if its exclusively her olive trees at work for the oil if you read the page). And only $285 including shipping for a CASE (12 bottles in 500 ml size – $23.75 a bottle) of olive oil. Not too bad really. And its a cold press olive oil too. Hard for me to resist. Really it is. And since the deadline is Dec 10 I still have time for this year’s harvest. Hmmm.
Anyway I digress. In her book she had a recipe that I knew I had to make as soon as I read it. I just changed it a bit to suit me since I really rather dislike lemon zest. But my love of lemon is too much. This was an awesome cake. In her book Mayes suggested serving with pears, cherries or strawberries. Any and all of those would have been delicious but it was very good on its own!
1 cup butter
2 cups sugar
3 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup buttermilk
1/4 cup lemon juice
Glaze – 1/4 cup butter (I used real butter for this)
1 1/2 cups powdered sugar
3 tablespoons lemon juice
Typically I don’t buy fresh herbs as they go bad before I get to use them, and they usually aren’t cheap. But I got lucky and found a nice selection of some on clearance at the local gourmet grocery store (thank you Christmas!) so I decided to use them up in some creative ways. This was delicious and really had a nice depth to it from the herbs.
2 tbsp olive oil
1 lemon, juiced
3 cloves of minced garlic
1 sprig fresh tarragon, or about 1 tsp dried, chopped fine
2 sprigs fresh thyme or about 1 tbsp dried, chopped fine
1/2 tsp salt
1/4 tsp black pepper
2 chicken legs & thighs
I had a bunch of leftover carrots from Christmas dinner (bought way too many) so I was playing around with a little of this and a little of that and came up with this recipe. Its not bad, sweet, but a nice compliment to something savory.
approximately 2 cups baby carrots
2 tbsp butter
2 tbsp honey
1 tbsp brown sugar
1 tsp lemon juice
1/4 tsp nutmeg
pinch of salt
Remember, oh about a month ago, when I bought all those raspberries? Probably not. But I sure do as they were taking up MEGA amounts of room in my one tiny freezer. “Were” is the key word as they have now been sacrificed to the greater good…these yummy crumble bars to begin with. This would be a very simple recipe to use with pretty much any fruit, especially the berries. I might have to try a couple alternatives as the different fruits come in season.
3 cups all-purpose flour
1 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup butter (make sure its cold!)
3 tbsp lemon juice
3 cups raspberries (mine were frozen solid & it worked just fine)
2/3 cup sugar
2 tbsp cornstarch
This is from the 1906 edition of the Boston Cooking School Cookbook. Yup another one. It intrigued me.
Original recipe as it reads in the book:
1 cup sweet milk
1 cup sour milk
1 cup sugar
Yolks 4 eggs
Juice and grated rind one lemon
1/4 cup almonds, blanched and chopped
1/4 teaspoon salt
Scald sweet and sour milk, strain through cheesecloth. To curd add sugar, yolks of eggs slightly beaten, lemon and salt. Line patty pans with paste, fill with mixture, and sprinkle with chopped almonds. Bake until mixture is firm to the touch.