Lemon Bars

After checking a bunch of lemon bar recipes, I went with the Gourmet Magazine recipe (Sarah Moulton) on the Food Network because it had the best feedback and wasn’t super tart.
They were very good, and had a brown-sugar shortbread base, which held up well.
I took the suggestions in the comments to refrigerate the bars for a good amount of time before cutting. It also helps to keep them refrigerated until a little while before serving, or the lemon curd gets too soft. Put the confectioner’s sugar on right before serving.
I forgot to take a picture again, but they looked like this one:

Golden Vanilla Cake – Great Doorstopper!

Ugh. So I was wondering when I was mixing this how the flour could handle such a beating. After every ingredient there was 2 minutes of beating! I used an electric hand-mixer which I probably shouldn’t have used. Maybe they meant a stand mixer which is much gentler.
It’s a King Arthur Flour guaranteed recipe, http://www.kingarthurflour.com/shop/RecipeDisplay?RID=14 so I’ll try it again next time with less beating and the right mixer, but this was so disappointing, especially since I made it for Dad’s bday party!

Italian Bread 101

Delicious, and very easy with the stand mixer!… as long as you don’t mind waiting for the overnight starter.
Recipe from King Arthur Flour: http://www.kingarthurflour.com/shop/RecipeDisplay?RID=R216
I followed all of the directions but I only did half with seeds.
The seeds made it smell like popcorn in the oven (I’ll put it on a lower shelf next time), but I think the consensus was that it tasted better with the seeds.
So I forgot to take a picture of this! Argh!
It was a pretty braided bread, just like this…

Creamy Broccoli Soup

from Everyday Food’s Great Food Fast p.189

Great for anyone stuck on WW (like us) who wants a creamy-ish soup without the fat.
I should have taken the picture before I finished half of my bowl. 🙂

I left out the nutmeg all together. The oatmeal makes it creamy-ish, but it doesn’t taste creamy. I still liked it, and Chris suggested adding potato to the soup to thicken it up a bit more. I’ll try that next time. Yum.

Roast Pork II: with Hosin sauce and Grilled Pineaple

A great way to use the leftover roast pork tenderloin…
from Everyday Food’s Great Food Fast cookbook p.223, “Glazed Pork Tenderloin with Pineapple”. Thank you Chica for giving me this book for my bday!


I grilled up some pineapple slices, then sliced up the remaining tenderloin and brushed their hoisin sauce on it and tossed it on the hot grill pan for a couple of minutes (and then to a warm oven until everything was ready).

Hoisin sauce:
3 tbsp dark hoisin sauce
2 tsp fresh grated ginger
1 clove garlic, minced
1 tsp dijon mustard

I added the letover pineapple juice from the container to the sauce up and put the remainder on the side.

They give a recipe for an additional quick ginger sauce for the side, but I just used the leftover hoisin mix with the pineapple juice. Chris couldn’t stop eating… 🙂

Quick Ginger Sauce:
2 tbsp dark hoisin sauce
2 tbsp pineapple juice
2 tsp grated fresh ginger
1 tsp soy sauce
fresh ground pepper

Roasted Pork Loin


Thanks to a generous donation from Grace, we had a 3 lb pork loin in the fridge staring back at me in fear… it knew my special ability to over-cook any meat you can name.
It was excellent! Who knew? I made my own recipe and cooked it following Mark Bittman’s instructions (below).
I’ll have to repeat this in the future for company.

Preheat oven to 450 F.
Rub olive oil on pork.
Sprinkle with salt, pepper, garlic powder and cover top in dried minced onion.
Cook uncovered in roasting pan for 15 minutes at 450 F.
Take roast out of oven, lower temp to 325 F, and pour 1/2 cup white wine over roast (I only had rose, so I used that– thanks again to Dad for the wine).
Cook for another 1hr 30 to 1 hr 40 min (for 3 lbs), pouring additional 1/4 cup wine over roast every 15 minutes.
When meat reaches bet 140-150 degrees on thermometer (I took it out at 141 F), take out and put on warmed platter.
Put roasting pan over burner Med-High and reduce juices/wine (if there isn’t a full cup of liquid in pan, add wine. Reduce to about 3/4 cup. Turn off heat and Stir in 2 tbsp butter.
Carve pork and serve with gravy.

I served it with egg noodles and salad. Mmmmmm.
Chris prefers it without the gravy (it’s more like a sauce, not heavy, no flour).

Swedish Tea Ring

I wanted to make cinnamon rolls for my Dad’s birthday and couldn’t find a recipe without dry milk, potato flakes, or other uncommon ingredients. This recipe is from the 1974 Betty Crocker Breads cookbook (thanks to Veronica for telling me about it!).


Pros:
1. Yummy according to Chris.
2. Raisins plumped up nicely.

Cons:
1. My dough took twice as long to rise as it should have…I noticed that the yeast wasn’t as active as usual, and should have dumped it, but continued… the ring was definitely smaller than it should have been. As a result, it was a little overcooked (since it didn’t rise well, it cooked in 2/3 of the time!)
2. I forgot to line the pan with parchment! Eek! That sugar is going to be hard to clean.
3. I tried adding vanilla to the icing, but added too much (1tsp). Next time try 1/4 tsp.

 

Here are photos of the 2-part recipe (one for the dough), one for the ring. Click on each photo to view full size.

swedish_tea_ring sweet_dough